tag:blogger.com,1999:blog-86065065878591167312024-03-04T23:38:50.454-06:00French Butter and Turkish Figsa well appointed pantry, among other thingsButter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-8606506587859116731.post-49469957748218955782020-03-30T13:19:00.001-05:002020-03-30T13:21:57.594-05:00Tuna Sauce. <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSoLmgxAT6eE8hAjWiA-VMaMHrP9KvmGL_wHw7Jw3OOmDJm6c9o-rJ9KIH_N_97i8EXFWyXdFsTsF8ImGIaCN4WG4v1lsHMF4kFmbsePBVSRVuOufFfwbv-X42cHMCR9l4Slv8B9jEmbs/s1600/ortizbonitatuna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="166" data-original-width="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSoLmgxAT6eE8hAjWiA-VMaMHrP9KvmGL_wHw7Jw3OOmDJm6c9o-rJ9KIH_N_97i8EXFWyXdFsTsF8ImGIaCN4WG4v1lsHMF4kFmbsePBVSRVuOufFfwbv-X42cHMCR9l4Slv8B9jEmbs/s1600/ortizbonitatuna.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image from <a href="https://www.zingermans.com/" target="_blank">Zingermans</a>, my favorite source for tinned fish</td></tr>
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Everyone is making tuna salad these days. From <a href="https://cooking.nytimes.com/68861692-nyt-cooking/1187058-got-a-can-of-tuna-dinner-is-halfway-done" target="_blank">NYT's food editors</a>, to my favorite chefs and bloggers. For good reasons, it's cheap and you probably have most of the ingredients in your [quarantine] pantry. Today I'm sharing my favorite way to enjoy that can of tuna, and it doesn't include a salad or a sandwich (although any leftovers would make a damn fine sandwich).<br />
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As with most food blogs, there's a back story to this recipe. I could tell you about my <a href="http://www.toscanoboston.com/menu/" target="_blank">favorite neighborhood restaurant</a> in Boston where I first fell in love with Vitello Tonnato, a traditional Italian recipe of cold sliced veal with tuna sauce. Or I might share how I ordered it several times a week while traveling in Italy last fall. My favorite memory of eating Vitello Tonnato is from our last night at <a href="https://www.hotelilpellicano.com/en/" target="_blank">Il Pellicano</a>, on the edge of the Argentario coast. The veal was so tender it melted in my mouth, and the sauce was so creamy and elegant that I asked the chef for an extra side of sauce - which I proceeded to dip my bread in, and then finish with a spoon..... You get my point.<br />
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I am keenly aware that some people have an issue with veal. And even if you don't, veal isn't the easiest thing to find at a typcial grocer. Thankfully tonnato sauce is just as delicious served with pork. I prefer pork tenderloin, but it is equally as tasty on a chop. I've also been known to smear it on toasted bread as an aperitivo.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbq3fbLaHrZdyz_grgGdYqb02fhVobouexiIKVrlvcGEarCTwEWzsVC9GaStyFK5h7fzZMnW1gQQim3LbWAOsKQrlrx0ICcND66gcrU5VXEcjlL7k4JNSEBQXVxbgY39bfqdFiYavXJWM/s1600/IMG_4710.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbq3fbLaHrZdyz_grgGdYqb02fhVobouexiIKVrlvcGEarCTwEWzsVC9GaStyFK5h7fzZMnW1gQQim3LbWAOsKQrlrx0ICcND66gcrU5VXEcjlL7k4JNSEBQXVxbgY39bfqdFiYavXJWM/s400/IMG_4710.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tuna sauce on grilled pork tenderloin<br />
photo my own</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjQVS-yHrokfxL3EsjG65yoV0nvsc2kVEIW0ha1wkgeZGnmVzERC96E45JeISimVYH68TXMSVxwS1B6PzznVel5TvqTOOZIVU5_EASc9VT6KXXbgGyGZH_T0y9sz_xh8gZahAVcJ9WPNg/s1600/IMG_4706.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1529" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjQVS-yHrokfxL3EsjG65yoV0nvsc2kVEIW0ha1wkgeZGnmVzERC96E45JeISimVYH68TXMSVxwS1B6PzznVel5TvqTOOZIVU5_EASc9VT6KXXbgGyGZH_T0y9sz_xh8gZahAVcJ9WPNg/s320/IMG_4706.jpeg" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tuna sauce on toasted sourdough - pairs beautifully w a negroni<br />
(photo my own)</td></tr>
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My favorite recipe is from <a href="https://en.wikipedia.org/wiki/Marcella_Hazan" target="_blank">Marcella Hazan</a>, found in the <i>Essentials of Classic Italian Cooking. </i>I've tweaked it a bit for efficiency (store bought mayo is fine ;).<br />
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Tuna Sauce<br />
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<i>Ingredients:</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivC-KGKVfbN8F0R2JTiCzO4Ai11UUnkvpAUg9NRTffvTqVgf2CCGRKKWTcAq2OsR2AIz8nEEieKwcNKx6C-OOhqJk8a8ylF23s4UCIrp4j6JuU62ufEH9UHuuppo6NIX2lVU24Wp_6y2d_/s1600/IMG_4704.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1310" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivC-KGKVfbN8F0R2JTiCzO4Ai11UUnkvpAUg9NRTffvTqVgf2CCGRKKWTcAq2OsR2AIz8nEEieKwcNKx6C-OOhqJk8a8ylF23s4UCIrp4j6JuU62ufEH9UHuuppo6NIX2lVU24Wp_6y2d_/s200/IMG_4704.jpeg" width="163" /></a></td></tr>
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2 tablespoons mayonnaise<br />
1 egg yolk<br />
1 seven ounce can of Tuna - preferably packed in olive oil, but water is ok.<br />
1 teaspoon anchovy paste - unless you have fresh anchovies, in which case 5 will do.<br />
1 garlic clove<br />
1 cup extra virgin olive oil<br />
3 tablespoons fresh lemon juice<br />
3 tablespoons capers (rinsed thoroughly if packed in salt, otherwise drain from brine)<br />
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<i>Directions:</i><br />
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Put everything in a food processor, or high speed blender. Process until you have a uniformly creamy sauce. Taste for salt.<br />
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Transfer the sauce into a jar. It will keep refridgerated for at least a week or so.<br />
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Prepare your pork to your preference. Serve with a generous portion of sauce, garnish with drizzle of oil, fresh parsley, and a lemon wedge.Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com2tag:blogger.com,1999:blog-8606506587859116731.post-76836407719882052502020-02-12T12:17:00.001-06:002020-02-13T12:04:56.367-06:00 A Southern Cake for the weekend. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLIfgmSBN-d4KMHnAPWxfwZ6NU2BkHCbYkOeoBWTH2RzF0fcOGWBWUTP3QQ4cFHz-cMBmOhiB6Pdgw573xXERIZ7lLdzwYEy9ioFP9yM1hqw8RwCtwGTVlQAmvjyYr3l_Rht1sV7T7YAI/s1600/IMG_3703.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLIfgmSBN-d4KMHnAPWxfwZ6NU2BkHCbYkOeoBWTH2RzF0fcOGWBWUTP3QQ4cFHz-cMBmOhiB6Pdgw573xXERIZ7lLdzwYEy9ioFP9yM1hqw8RwCtwGTVlQAmvjyYr3l_Rht1sV7T7YAI/s320/IMG_3703.jpeg" width="240" /></a></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is a special cake. It is in fact one of the better cakes I've enjoyed in a long time. My lovely friend Marty Townsend made this cake, a Lane Cake, for a recent dinner party at which our book group discussed the classic novel, </span><u style="font-family: Georgia, "Times New Roman", serif;">To Kill a Mockingbird</u><span style="font-family: "georgia" , "times new roman" , serif;">, by Harper Lee. We don't often pair menu items with the book du jour, but I'm so glad that Marty chose to resurrect this vintage recipe for our gathering. With her permission, I am sharing her very thoughtful and eloquently presented research and reflections on this recipe. The recipe is also below, and I encourage you to bake THIS cake this weekend. There is plenty of time.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>"Some background on my request to do our dessert course this Saturday: inspired by reading about Lane cake in To Kill A Mockingbird, I thought it would be fun to attempt making one for our final course on Saturday. Another book-related tie-in, yes, but nothing so elaborate as our Titanic dinner. Commentary below is borrowed freely from NPR and Wikipedia. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="background-color: white;">You may recall that a Lane cake is given as a welcome gift to Aunt Alexandra by Miss Maudie Atkinson. The narrator, Scout, reports, "Miss Maudie baked a Lane cake so loaded with shinny it made me tight.</span><span style="background-color: white;">” ("Shinny" is slang for liquor.) Many different recipes existed for Lane cake. Ours will have shinny. </span></i></span></div>
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<span style="background-color: white;">Later, Miss Maudie bakes a Lane cake for Mr. Avery, who is severely injured in an attempt to put out a fire in her home. “Mr. Avery will be in bed for a week—he’s right stove up. He’s too old to do things like that and I told him so. Soon as I can get my hands clean and when Stephanie Crawford’s not looking, I’ll make him a Lane cake. That Stephanie’s been after my recipe for thirty years, and if she thinks I’ll give it to her just because I’m staying with her she’s got another think coming.”</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="background-color: white;">Lane cake is often found at receptions, holiday dinners, or wedding showers </span><span style="background-color: white;">in the South</span><span style="background-color: white;">.</span><span style="background-color: white;"> It'</span><span style="background-color: white;">s a white sponge cake with a filling of candied fruit, raisins, pecans, coconut, and bourbon. The original recipe for Lane cake called for 1/4 cup Bourbon added to the filling mixture only, although the bourbon was sometimes replaced with grape juice by cooks who didn't want to use alcohol. Whisky, wine, and brandy are mentioned in some recipes. </span><span style="background-color: white;"> </span></i></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Recipes for Lane cake vary because many Southern cooks who made it fiercely guarded their recipes. Some lucky cooks used a recipe passed down from generation to generation, while others relied on vague instructions and a variety of sources in an attempt to recreate the family tradition. </i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>The cake's creator, Emma Rylander Lane, thought the cake tasted best when made a day or two ahead of time. She included this advice in the original recipe that appeared in her cookbook <span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Some Good Things to Eat, </span>published in 1898.</i></span></div>
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Lane was likely a native of nearby Americus, Ga. According to legend, she moved to Clayton when her husband was transferred there as an employee of Georgia Railroad Company. It's where she created the cake and published the recipe in <span style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Some Good Things to Eat</span> after she entered it in a baking competition and won first place.</div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Since that time, recipes have been difficult to find. The Lane cake may have suffered a fate similar to its sometimes-maligned cousin—the fruitcake. In "A Christmas Memory" by Harper Lee's childhood friend Truman Capote, a child and his relative collect ingredients like dried fruit, pecans and whiskey to bake fruit cakes for Christmas in rural Alabama. "Lane cake is actually a lot like fruit cake in a way... in terms of texture and taste,” one food researcher says. "I wonder if it's just fallen out of vogue." "</i></span></span></div>
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">- Martha Townsend</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhEeZNCI26P4V4mqwhap1jjk6mMdxkGMD7Y0FsNUxUdiVapscBHVD9KPIZm1gkpNUyy9RHWozdS7jfYRjBEwHgZ1merB_2ccYJ7rDZQSV_gaeV9cxMSMOsoX0EZ964U7Xfow2IQKzC2DX/s1600/lane_cake_slice-1584x846-Catherine_Baker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="846" data-original-width="1584" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhEeZNCI26P4V4mqwhap1jjk6mMdxkGMD7Y0FsNUxUdiVapscBHVD9KPIZm1gkpNUyy9RHWozdS7jfYRjBEwHgZ1merB_2ccYJ7rDZQSV_gaeV9cxMSMOsoX0EZ964U7Xfow2IQKzC2DX/s400/lane_cake_slice-1584x846-Catherine_Baker.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by <a href="https://www.southernkitchen.com/recipes/dessert/classic-southern-lane-cake" target="_blank">Catherine Baker</a></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="box-sizing: border-box;"><i>For the Cake</i></span><br style="box-sizing: border-box;" />3 cups cake flour<br style="box-sizing: border-box;" />1 tablespoon baking powder<br style="box-sizing: border-box;" />1 teaspoon salt<br style="box-sizing: border-box;" />2 cups sugar<br style="box-sizing: border-box;" />1 cup (2 sticks) unsalted butter, softened<br style="box-sizing: border-box;" />1 teaspoon vanilla<br style="box-sizing: border-box;" />1 cup milk<br style="box-sizing: border-box;" />8 large egg whites, at room temperature</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="box-sizing: border-box;"><i>For the Filling</i></span><br style="box-sizing: border-box;" />1/2 cup (1 stick) unsalted butter<br style="box-sizing: border-box;" />1 cup sugar<br style="box-sizing: border-box;" />8 large egg yolks<br style="box-sizing: border-box;" />3/4 cup sweetened coconut flakes<br style="box-sizing: border-box;" />3/4 cup chopped toasted pecans<br style="box-sizing: border-box;" />1/2 cup bourbon<br style="box-sizing: border-box;" />1 teaspoon vanilla<br style="box-sizing: border-box;" />1/4 teaspoon salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="box-sizing: border-box;"><i>For the Frosting</i></span><br style="box-sizing: border-box;" />1 1/2 cups sugar<br style="box-sizing: border-box;" />1/3 cup water<br style="box-sizing: border-box;" />2 large egg whites<br style="box-sizing: border-box;" />1/4 teaspoon cream of tartar<br style="box-sizing: border-box;" />Pinch salt<br style="box-sizing: border-box;" />1/4 cup toasted coconut flakes (optional)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Directions: </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="box-sizing: border-box;">To make the cake</span>: Heat oven to 350 degrees. Grease and flour three 9-inch cake pans.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />In a medium bowl, whisk together the flour, baking powder and salt. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the vanilla and beat until combined, about 1 minute. <br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Add one third of the flour mixture, followed by half of the milk. Continue to add the flour and milk, alternating between the two, and ending with the flour. Beat well after each addition. Transfer to a separate bowl and wash the mixer bowl.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Using the now clean mixer bowl and the whisk attachment, beat the egg white until soft peaks form, 5 to 7 minutes. Add one third of the egg whites to the cake batter and mix thoroughly. Using a spatula, fold in the rest of the egg whites, one third at a time, until the eggs are well incorporated.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Divide evenly between the prepared cake pans and lightly tap each pan on the counter to release any air bubbles. Bake until a toothpick comes out clean from the center of each cake, 18 to 22 minutes. Let cool in the pans for 10 minutes, then remove the cakes and let cool completely on a wire rack.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">While the cakes are cooling, prepare the filling:</span> In a medium saucepan, melt the butter over medium-low heat. Whisk in the sugar and egg yolks and cook, whisking constantly, until thickened, 7 to 10 minutes. Remove from the heat and stir in the remaining filling ingredients. Let cool completely.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Once the cakes and filling have cooled, place one cake layer on a cake stand or plate of choice. Spread half of the filling evenly over the cake layer. Add another cake layer on top, followed by the remaining filling and final cake layer. Wrap tightly with plastic wrap and refrigerate for 12 hours.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">The next day, remove the cake from the refrigerator while making the frosting</span>: Using a double boiler, bring 2 inches of water to a boil in the bottom pot. Add the sugar, water, egg whites and cream of tartar to the top of the double boiler.<br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Using a handheld mixer, beat the ingredients on low for 30 seconds, then increase the speed to high and beat until light and fluffy, about 7 minutes. Immediately frost the sides and top of the cake. Decorate with toasted coconut flakes, if using, and serve.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">- 2nd Photo and Recipe courtesy of Catherine Baker, of <a href="https://www.southernkitchen.com/" target="_blank">The Southern Kitchen</a></span></div>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-9631812891502090252019-02-22T23:20:00.000-06:002019-03-20T10:50:59.775-05:00turn up, for Turnip SoupFrom the look of things (aka my recent blog posts) you might have the impression that I'm really super into baking. This is actually not the case at all. I much prefer soups, stews, and savory concoctions that leave me feeling warm and loved during these dreadful winter months.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_I1x8SBX2mNNBg1V3mFsFoQLTKKwOFU9vpwW03DJaltcmecnzb5nwPJgH8nuUfIeIVYEWL4LBsXFg0TNNHBxeE8yr-NDgNXtezlGKbXNSRzCmCKEuSe8qg-uM_I3W8N4GBcDoHBxVZrrE/s1600/bluebell4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_I1x8SBX2mNNBg1V3mFsFoQLTKKwOFU9vpwW03DJaltcmecnzb5nwPJgH8nuUfIeIVYEWL4LBsXFg0TNNHBxeE8yr-NDgNXtezlGKbXNSRzCmCKEuSe8qg-uM_I3W8N4GBcDoHBxVZrrE/s640/bluebell4.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of<a href="https://www.instagram.com/lovetreestudios/" target="_blank"> Love Tree Studios</a></td></tr>
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A few weeks ago I had the distinct pleasure of participating in a Supper Club series at <a href="https://bluebellfarm.org/" target="_blank">Blue Bell Farm</a>. In fact, I'm cooking there again this Saturday evening! I worked with a team of two other women, <a href="https://www.instagram.com/rusticsupper/" target="_blank">Amanda Elliot</a> and <a href="https://www.instagram.com/motor_away/" target="_blank">Amy Barrett</a>, both professional chefs and total geniuses in the kitchen. My contribution to the menu was a simple turnip soup, highlighting what is seasonally available here in the Midwest. I used hakurei turnips sourced from<a href="https://www.facebook.com/pierpontfarms/" target="_blank"> Pierpont Farms</a>. One of my favorite ways to elevate what might otherwise be considered a humble soup is to use a high power blender (I like a Vitamix) to create a creamy and almost lofty consistency that closely resembles a velouté. I garnished the soup with a caraway/rye crumb and a swish of creme fraiche, finished with red amaranth microgreens from my friends at <a href="https://stemtotablefarm.com/" target="_blank">Stem to Table Farm</a>. The fuschia amaranth was so beautiful against the soft neutrals of the crumb and cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9yxIOb2Zx5GcrMsqKqbh-8q2JjLDSoEDmXm1aJvC-ngTbAQ-zVedEfK5ci5xxm8onEXL6j8VjsUdgE3EukrcxnT954LdYpn2naRgb8QQ-8Ajy00kZnylbpwd71Oru3cK9gpTsZTP9Myt/s1600/bluebell5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1280" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9yxIOb2Zx5GcrMsqKqbh-8q2JjLDSoEDmXm1aJvC-ngTbAQ-zVedEfK5ci5xxm8onEXL6j8VjsUdgE3EukrcxnT954LdYpn2naRgb8QQ-8Ajy00kZnylbpwd71Oru3cK9gpTsZTP9Myt/s400/bluebell5.jpg" width="400" /></a></div>
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We were fortunate enough to have the ever lovely Love Tree Studio on location to take some seriously gorgeous photos of the evening's menu. They have graciously allowed me to share some of their photos to go along with my recipe here.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSSb1KpSx6aN_oE9g1j-_zBRUrucKSVohV946MxpEcPQQQzWR3ZPnIFTJaJ0R-92Jk-PzBgtdYe0_ChoQWAj5C3fu3VBpXb7eiBWZHmursUzVTvLY6n1Rto-6ePwYvzivu_CynVme3VFg/s1600/bluebell6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSSb1KpSx6aN_oE9g1j-_zBRUrucKSVohV946MxpEcPQQQzWR3ZPnIFTJaJ0R-92Jk-PzBgtdYe0_ChoQWAj5C3fu3VBpXb7eiBWZHmursUzVTvLY6n1Rto-6ePwYvzivu_CynVme3VFg/s640/bluebell6.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of Love Tree Studio</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbAOR57JkrtAaLVsjw1ChFk6dTVoQYNREeQOlkMhPgwcOXylESlK7X-_54YTfOy-Uj45MKDnJcAttk81k7Olw5NCb43b2UY-mnlbTSMis4nrlkALWEwRI84NJ7EclBdOklXM-8O5J9IgU/s1600/bluebell2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="854" data-original-width="1280" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbAOR57JkrtAaLVsjw1ChFk6dTVoQYNREeQOlkMhPgwcOXylESlK7X-_54YTfOy-Uj45MKDnJcAttk81k7Olw5NCb43b2UY-mnlbTSMis4nrlkALWEwRI84NJ7EclBdOklXM-8O5J9IgU/s400/bluebell2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of Love Tree Studio</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUywQ5dLkrRAt_6aqRXQEllL89Tbuku0FzddiYE-sxuloEBFsXHCyqPHKb87T8aUR_UtBWsJBLzB17SWy06LoBIzjefapo7R3fpsamoXv288WIbJJx-hVit1ymvnzSfvuu3XN0Hsn0P0U/s1600/bluebell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="854" data-original-width="1280" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUywQ5dLkrRAt_6aqRXQEllL89Tbuku0FzddiYE-sxuloEBFsXHCyqPHKb87T8aUR_UtBWsJBLzB17SWy06LoBIzjefapo7R3fpsamoXv288WIbJJx-hVit1ymvnzSfvuu3XN0Hsn0P0U/s400/bluebell.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of Love Tree Studio</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjetBq_tL6mY9ngO6kZSf-tohnXqtCB6ZvXxcMA3t_HIFFouhhUZJW9-desPER1uDbwmfFtq0KHUstxpy4HHA15jCHHlsM7grrSYohnmZbyuB-s5CIivNeRiS_zPrMFpL4aro3lpiR7eN-/s1600/bluebell3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjetBq_tL6mY9ngO6kZSf-tohnXqtCB6ZvXxcMA3t_HIFFouhhUZJW9-desPER1uDbwmfFtq0KHUstxpy4HHA15jCHHlsM7grrSYohnmZbyuB-s5CIivNeRiS_zPrMFpL4aro3lpiR7eN-/s640/bluebell3.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of Love Tree Studio</td></tr>
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Turnip Soup<br />
serves 6-8<br />
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This soup will be better the second day, so if you have time to make ahead that's a bonus.<br />
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<b>Ingredients:</b><br />
<b><i><br /></i></b> <i>For the soup </i><br />
2 lb Hakurei Turnips, quartered<br />
2 leeks, rinsed (they can be quite sandy) and thinly sliced<br />
1/2 yellow onion, sliced thin<br />
1/2 russet potato peeled and cubed<br />
2 tablespoons olive oil<br />
2 tablespoon butter<br />
1/4 cup white wine<br />
2 sprigs of thyme<br />
1/2 tsp nutmeg<br />
1 quart low sodium (or unsalted is even better) chicken stock<br />
1/2 cup heavy cream<br />
salt<br />
white pepper<br />
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<i>For the garnish</i><br />
3 slices rye bread<br />
1 tablespoon caraway seeds<br />
pinch of sea salt<br />
1 cup sour cream<br />
2 tablespoons heavy cream<br />
1 teaspoon fresh squeezed lemon juice<br />
red amaranth microgreens if you can find them<br />
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<b>Directions: </b><br />
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<i>For the soup</i><br />
In a pot (large enought to contain all ingredients) melt the butter over medium heat along with the olive oil. Add the leeks and onions, as well as generous pinch of sea salt. Stir every few minutes until quite soft, about 10 minutes.<br />
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Raise the temperature just a tiny bit and pour in the white wine. Using a wooden spoon scrape up any brown bits left from the onions and leeks, reduce and simmer for 3 minutes, just enough to burn off the alcohol.<br />
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Add the turnips and potato along with the chicken stock, thyme, and a generous pinch (about 1/2 tsp) of white pepper. Bring to a soft simmer, put on the lid and cook until the potato and turnips are soft, about 30 minutes. Remove the stem of thyme. Using an immersion blender, food processor, or high powered blender, puree the mixture until it is utterly creamy.<br />
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Whisk in the cream and nutmeg. Taste for salt and pepper, add as needed.<br />
<i><br /></i> <i>For the garnish</i><br />
Toast the rye bread in the oven on 250 for 2 hr. Remove from the oven and let cool completely.<br />
Once the bread is cool and CRISPY place it in the food processor along with the caraway seeds and a pinch of sea salt. Pulse together until you've created a fine crumb. Put the caraway crumb into a small dish until you're ready to plate the soup.<br />
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In a small bowl whisk together the sour cream, heavy cream, and lemon juice. It should be a homogenious mixture, slightly thin in texture, but retaining the tart taste (acid) of sour cream.<br />
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<i>To plate the soup</i><br />
Ladle HOT soup into individual bowls. Using a small spoon dust the top of the soup with the caraway crumb (I made a straight line, but feel free to get creative). Follow the same line with your creamy cream fraiche. Pinch off a little bit of the microgreens to finish. Serve and enjoy.<br />
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-4325459680087146622019-02-03T09:47:00.000-06:002019-02-03T09:48:29.037-06:00Blueberry Muffins, because you can. <div class="separator" style="clear: both; text-align: center;">
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I made some muffins yesterday morning... mostly to channel some nervous energy. I made a few tweaks to one of Ina Garten's recipes and they were a huge hit. Also I got to use my new "<a href="https://www.amazon.com/gp/product/B00HQQJ3N6/ref=ppx_od_dt_b_asin_title_o00_s00?ie=UTF8&psc=1" target="_blank">Danish Whisk</a>", which is awesome. As for the nervous energy, more on that tomorrow (but know that my heart is full, and I have another recipe coming soon). In the meantime, you can make these muffins any day of the week. They're not too sweet, and I promise you won't have to worry about leftovers.</div>
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Blueberry Muffins</div>
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(adapted from Barefoot Contessa)</div>
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makes 24</div>
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<b>Ingredients:</b></div>
<span style="font-family: inherit; font-size: 16px;">3 1/2 cups whole wheat pastry flour</span><br />
<span style="font-family: inherit; font-size: 16px;">1 cup granulated sugar</span><br />
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<span style="caret-color: rgb(102, 102, 102);">1/2 cup coconut sugar</span><span style="font-family: inherit; font-size: 16px;">4 1/2 tsp baking powder</span><br />
<span style="font-family: inherit; font-size: 16px;">1 tsp baking soda</span><br />
<span style="font-family: inherit; font-size: 16px;">1 tsp Kosher salt</span><br />
<span style="font-family: inherit; font-size: 16px;">2 cups buttermilk, shaken</span><br />
<span style="font-family: inherit; font-size: 16px;">1/4 lb (1 stick) unsalted butter, melted and cooled</span><br />
<span style="font-family: inherit; font-size: 16px;">1 1/2 tsp grated lemon zest</span></div>
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<span style="caret-color: rgb(102, 102, 102);">2 teaspoons ground nutmeg/ or 1 teaspoon freshly grated nutmeg</span><span style="font-family: inherit; font-size: 16px;">2 extra-large eggs</span><br />
<span style="font-family: inherit; font-size: 16px;">2 cups blueberries </span><b><br /></b>
<b>Directions: </b><br />
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Preheat oven to 350. <br />
Line your muffin tin with paper liners.<br />
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In a mixing bowl sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. <br />
In a separate bowl whisk the buttermilk, eggs, melted butter, and lemon zest.<br />
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Add the wet ingredients to the dry, mixing thoroughly, but sparingly - as though you're mixing the two textures together just enough to be cohesive. Fold in the blueberries. <br />
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Scoop the batter into the muffin tins. Sprinkle the top of the raw muffins with sugar (I used coconut sugar for a bit more crunch) Bake at 350 for 25 minutes. The tops will be golden brown and speckled from the sugar.<br />
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com3tag:blogger.com,1999:blog-8606506587859116731.post-60670194329164071722018-12-29T12:18:00.002-06:002019-01-06T16:44:28.303-06:00Boozy Banana Bread for New Years Day<div class="separator" style="clear: both; text-align: center;">
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I didn't take any pictures or post any recipes over Christmas. We enjoyed having my dad and two of visiting for several days and I used all of my energy cooking for, and spending time with them. Of course there was food a plenty, and it feels like I've only just finished doing all of the dishes. I'm going to spend some time compiling the menus I served on Christmas Eve and Christmas Day, and I'll make time to share of few of the recipes as well. Meanwhile, New Years Day is already upon us (how on earth is this possible?) and since I once again have an empty house I'm keeping myself company by baking.<br />
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One of the very first food blogs I started following about 15 yrs ago was Chez Pim, her blog is no longer active, <a href="https://www.instagram.com/chezpim/?hl=en" target="_blank">but her instagram is fabulous.</a> Pim was one of the original food bloggers, <a href="https://www.nytimes.com/2018/06/12/dining/thai-chef-nahm-bangkok-pim-techamuanvivit.html" target="_blank">now turned famous restauranteur in Thailand.</a> Back then we were all still happy to eat gluten and dairy for breakfast lunch and dinner, and I was 15 years younger so I could get away with it. One of my favorite recipes was for a very un-fussy, but delicately nuanced banana bread. She called it the morning after banana bread, due in part to the ingredients of rum and instant-espresso, but I also think because it tastes that much better after day. Over the years I've tinkered with her recipe, using brown sugar for white, browning my butter, subbing rum for whiskey. I won't say my version is better, but it's just as good.<br />
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It's the perfect sweet loaf to serve on New Year's Day. It goes just as well with a cup of coffee as it does with champagne bacon and eggs. <br />
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Banana Bread - for New Year's Day<br />
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Ingredients:<br />
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3 large ripe bananas<br />
3/4 cup brown sugar<br />
1 egg<br />
1 tablespoon sour cream<br />
1 tablespoon instant coffee or espresso<br />
1/3 cup browned butter<br />
2 tablespoons dark rum<br />
1 1/2 cup whole wheat flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
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Directions:<br />
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Pre-heat oven to 350F<br />
Grease your baking pan or pans with butter. I used 3 small loaf pans, but a standard 8.5" x 4.5"pan will work just fine.<br />
<br />
Brown the butter: I've found the best directions for this on are <a href="https://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html" target="_blank">here </a><span style="font-family: "wingdings";"><a href="https://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html" target="_blank">on Serious Eats</a>. cool while combining the first few ingredients. It doesn't have to cool completely - we'll add is slowly enough as not to scald the eggs. </span><br />
<span style="font-family: "wingdings";"><br /></span>
<span style="font-family: "wingdings";">In a stand mixer mash the bananas for a few moments before adding the sugar.</span><br />
<span style="font-family: "wingdings";">Mix a minute more on high speed before adding the egg, and then the sour cream.</span><br />
<span style="font-family: "wingdings";">Add the instant coffee.</span><br />
<span style="font-family: "wingdings";"><br /></span>
<span style="font-family: "wingdings";">Turn the mixer speed up to high for a few seconds.</span><br />
<span style="font-family: "wingdings";">Slow the mixer to medium speed and even more slowly add the browned butter in a continuous drizzle. The batter will become silky smooth. </span><br />
<span style="font-family: "wingdings";"><br /></span>
<span style="font-family: "wingdings";">In a separate bowl combine the flour, salt, and baking soda.</span><br />
<span style="font-family: "wingdings";">Add this slowly to the mixture to avoid having flour go all over the kitchen.</span><br />
<span style="font-family: "wingdings";"><br /></span>
<span style="font-family: "wingdings";">Once this is thoroughly combined, add the rum, mix just a bit more. </span><br />
<span style="font-family: "wingdings";"><br /></span>
<span style="font-family: "wingdings";">Pour the batter into your prepared pan (or pans). Sprinkle the top with a teaspoon or so of white sugar (it will make for a nice little crust).</span><br />
<span style="font-family: "wingdings";">Bake at 350 for 1 hour. </span><br />
<span style="font-family: "wingdings";">Remove from the oven and let cool for 5 minutes before slicing and adding a slab of salted butter.</span><br />
<span style="font-family: "wingdings";"><br /></span>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com6tag:blogger.com,1999:blog-8606506587859116731.post-27979866488167762372018-12-20T12:34:00.002-06:002018-12-31T14:58:46.561-06:00Danish Pebernødder (pepper nuts... or pepper cookies)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFo0rS2UwOdZXgSmWeaIyWRxsWdLsh9MfuVH9oAJmmEM1rrLk1_OdlEE2XKYLSNQfoGyFamxS95uKJzg1o8tVvkOaqAsw7c1UmSjG6a4OgoCSBiqavk3aTt8lkTQTYJRw1fWjWSGsDYn4/s1600/IMG_8758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFo0rS2UwOdZXgSmWeaIyWRxsWdLsh9MfuVH9oAJmmEM1rrLk1_OdlEE2XKYLSNQfoGyFamxS95uKJzg1o8tVvkOaqAsw7c1UmSjG6a4OgoCSBiqavk3aTt8lkTQTYJRw1fWjWSGsDYn4/s400/IMG_8758.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pebernødder, served on traditional Danish Christmas porcelain from Royal Copenhagen</td></tr>
</tbody></table>
<br />
The first time I had these delectable Danish cookies was in Copenhagen, just a few days before Christmas. Thor took me to <a href="http://www.hviidsvinstue.dk/en/historie.html" target="_blank">Hviids Vinstue</a>, a 300 year old tavern where Hans Christian Andersen was known to frequent. They're known for their glög or mulled wine, which is outstanding, but I also remember the large glass bowls of pebernørdder for eating with the warm drink. Danes celebrate Christmas better than anyone else and their traditions are long standing. Everywhere we went there were plates of cookies to be served with a cup of coffee or some glög.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xFMoDk9uWF6ExznL2By1UwDfxEUrBoa4N4aYnB-qd7cHTfqvP3AtsOm66v9SxKvyg4T_xvMVvb1TcOaRfpbX2jV0MdfpYS-j1pnsMRpG-MxMPD0vb4o1nUEwlYgQdilJ8GwBWHTsIQbe/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="620" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xFMoDk9uWF6ExznL2By1UwDfxEUrBoa4N4aYnB-qd7cHTfqvP3AtsOm66v9SxKvyg4T_xvMVvb1TcOaRfpbX2jV0MdfpYS-j1pnsMRpG-MxMPD0vb4o1nUEwlYgQdilJ8GwBWHTsIQbe/s320/4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hviids Vinstue</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfjuoQRHq68BECQamtmmpW4wAVmHGWmR6a_XEcUeC0zGS3_8RpZgwuIndrlfNso3iLlEZtI1yrouT9sYuOT6EJW7q_h2J0HaPvaT28cvj0E4Y-a5UsyWn2x38uS_y7F6XbO2DuG0m9-2E/s1600/8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="620" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfjuoQRHq68BECQamtmmpW4wAVmHGWmR6a_XEcUeC0zGS3_8RpZgwuIndrlfNso3iLlEZtI1yrouT9sYuOT6EJW7q_h2J0HaPvaT28cvj0E4Y-a5UsyWn2x38uS_y7F6XbO2DuG0m9-2E/s320/8.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a cozy corner inside of Hviids Vinstue</td></tr>
</tbody></table>
<br />
<br />
These Danish Pebernødder, translated as pepper nuts, are in my opinion the perfect Christmas cookie. They're bite sized, not too sweet, and spiced to perfection. They're traditionally the size of a hazlenut and quite crunchy. I've tinkered with the recipe over the years to soften the cookie just a bit, and I make it just a little bit larger so you really get a mouthful of spice.<br />
<br />
Merry Christmas<br />
<pre class="tw-data-text tw-ta tw-text-medium" data-fulltext="" data-placeholder="Translation" id="tw-target-text" style="border: none; caret-color: rgb(33, 33, 33); color: #212121; height: 36px; line-height: 36px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; white-space: pre-wrap; width: 275px; word-wrap: break-word;"><span lang="da"><span style="font-family: "georgia" , "times new roman" , serif;">Glædelig Jul ! </span></span></pre>
<pre class="tw-data-text tw-ta tw-text-medium" data-fulltext="" data-placeholder="Translation" id="tw-target-text" style="border: none; caret-color: rgb(33, 33, 33); color: #212121; height: 36px; line-height: 36px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; white-space: pre-wrap; width: 275px; word-wrap: break-word;"><span lang="da"><span style="font-family: "georgia" , "times new roman" , serif;"><a name='more'></a>
</span></span></pre>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><b>Pebernødder</b></span></span><br />
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">Ingredients:</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">2.5 cups unbleached bread flour</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1 cup packed brown sugar</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1/2 teaspoon ground nutmeg</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1 teaspoon cinnamon</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1 teaspoon ground cardamom</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1/2 teaspoon ground cloves</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1 teaspoon ground white pepper</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1/2 teaspoon baking powder</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1/2 teaspoon baking soda</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">pinch of salt</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">1 cup (2 sticks) butter softened</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">2 eggs</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">Directions:</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">Preheat oven to 350 F</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">In a large mixing bowl combine the dry ingredients (flour, sugar, nutmeng, cinnamon, cardamom, cloves, pepper, baking powder and soda, salt).</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">Add the eggs to the dry ingredients and mix on low. Slowly add the soft butter about 1 tablespoon at a time. Mix until all ingredients are thoroughly combined into a dark dough. </span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">Shape the dough into a dense smooth ball, cover and refridgerate at least 30minutes up to overnight.</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">When you are ready to bake the cookies, remove the dough from the refridgerator until soft enough to work with. Pinch off about an acorn sized about of dough and roll between your palms into a tight ball. Place on a greased cookie sheet. Continue to do this with all of the dough, you should end up with about 60-80 cookies. You could make them smaller if you like, frankly I just get tired of rolling baby hazlenuts. :) </span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;">Bake at 350 for 12 minutes. Do not let them get too brown. Remove from the oven and let cool for 20 minutes. Store in an airtight container for up to 2 weeks.</span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span></div>
<div>
<span style="color: #212121; font-family: "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(33, 33, 33); white-space: pre-wrap;"><br /></span></span>
<br />
<pre class="tw-data-text tw-ta tw-text-medium" data-fulltext="" data-placeholder="Translation" id="tw-target-text" style="border: none; caret-color: rgb(33, 33, 33); color: #212121; height: 36px; line-height: 36px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; white-space: pre-wrap; width: 275px; word-wrap: break-word;"><span lang="da"><span style="font-family: "georgia" , "times new roman" , serif;">
</span></span></pre>
<pre class="tw-data-text tw-ta tw-text-medium" data-fulltext="" data-placeholder="Translation" id="tw-target-text" style="border: none; caret-color: rgb(33, 33, 33); color: #212121; height: 36px; line-height: 36px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; white-space: pre-wrap; width: 275px; word-wrap: break-word;"><span lang="da"><span style="font-family: "georgia" , "times new roman" , serif;">
</span></span></pre>
</div>
Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-17439298146694310122018-12-06T12:45:00.005-06:002018-12-06T12:45:55.761-06:00Southwest (style) Chicken Pot Pie<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHbHmezxe2soKrnkzkzl5cZNzDL_wNguC0pqHrymIukPMZHadwLYrq8jjFePoVhNUgyG9cMXRKT6iaOUfUSddMScdX1k_7PnCG-fq2Bh8374sxe1V92Jti_6rWnOvHV4ZDLj9CDB0K7F5/s1600/47575932_10156680922895941_8120518241622687744_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHbHmezxe2soKrnkzkzl5cZNzDL_wNguC0pqHrymIukPMZHadwLYrq8jjFePoVhNUgyG9cMXRKT6iaOUfUSddMScdX1k_7PnCG-fq2Bh8374sxe1V92Jti_6rWnOvHV4ZDLj9CDB0K7F5/s320/47575932_10156680922895941_8120518241622687744_o.jpg" width="292" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">seriously, the only picture i took.... to busy tasting</td></tr>
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<br />
I grew up eating chicken pot pie for dinner on a regular basis. My mother's pie crusts are legendary and she added a little curry in her chicken filling. I have never been able to replicate her pastry, and consequently never attempted her pot pie recipe, after all a flaky pie crust is at least half of the enjoyment of this dish.<br />
<br />
Recently we visited friends in Santa Fe and I brought home a few jars of locally roasted green chiles. At first I thought to try my hand at posole, but found myself wanting something creamier and richer. The final result is what I'm now referring to as a Southwest Chicken Pot Pie. Instead of pastry I baked it with a cornbread top crust. I made this a few weeks ago for a luncheon on a cold winter afternoon and everyone went back for a second helping - which, if you've ever been to ladies' luncheon, you know is a good sign.<br />
<br />
<a name='more'></a><br />
<br />
Southwest Chicken Pot Pie<br />
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<b>Ingredients:</b></div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
2 tablespoons butter<br />
2 tablespoon olive oil</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
1 yellow onion diced</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
2 ribs celery diced</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
1 cup frozen corn<br />
1 potato diced (not to worry, it will cook completely during the baking process)<br />
2 cloves garlic minced<br />
1 tsp oregano<br />
1.5 tsp cumin powder (you can add more if you like a stronger flavor)<br />
<br />
1/2 lb chorizo sausage<br />
2 tablespoons flour<br />
1 tablespoon cornmeal or masa<br />
<br /></div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
2 cups chicken stock (I try to use homemade, but storebought is fine too)</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<br /></div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
1 medium rotisserie chicken, about a pound or so of meat - pick as much of the breast and thigh meat as you can from the bird. </div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<div class="gmail_default">
1 cup black beans (rinsed if from a can)</div>
</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
4oz roasted green chiles</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<br />
1 1/4 cup half and half </div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
Salt and Pepper</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<br /></div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
1 box cornbread mix - make batter according to direction on the box, set aside until needed.</div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<br /></div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<b>Directions:</b></div>
<div class="gmail_default" style="caret-color: rgb(34, 34, 34); color: #222222; font-family: garamond, serif; font-size: large;">
<b><br /></b></div>
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Pre-heat oven to 350 degrees</div>
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Place a large pot (large enough to contain all the ingredients above) over medium heat.<br />
Add butter and oil.<br />
Once butter is melted, add onions and celery. Sautee until onions are translucent, and celery has softened.<br />
You may need to add a splash of chicken stock to deglaze the pot from time to time. </div>
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Add the corn, potatoes, garlic and cook a minute more. </div>
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Season with cumin and oregano.<br />
While continuing to stir, sprinkle the cooked vegetables with the flour, a little bit at a time. The mixture should start to thicken immediately. </div>
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Add the chicken stock, 1 cup at at time. The mixture should eventually resemble a thick soup. The chicken stock will also reduce a bit during this process. </div>
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Add the cream, and bring to a boil for just a few moments.</div>
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Reduce the heat.</div>
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Add the chicken. You can continue to add chicken stock and/or the half and half if the mixture gets too thick. It will also thicken a bit during the baking process so you don't want it to get too pasty yet.</div>
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Add the beans and chiles, mixing until everything is combined. </div>
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Taste for salt. Add salt and pepper as required to taste.</div>
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Transfer the chicken mixture to an oven proof pan, pie plate, or baking pot.... I used a souffle dish. </div>
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Spoon the cornbread batter over the top of the chicken mixture. </div>
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Bake at 350 for 50 minutes (the cornbread might look done before it actually is. If it starts to get too brown you can cover the top with foil). Remove from the oven and let cool for about 10 minutes before serving.</div>
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You can and should certainly serve this w/ sour cream and cilantro, a squeeze of lime... definitely cilantro.</div>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-67033870336470312582018-08-22T10:32:00.002-05:002018-08-22T10:32:59.263-05:00Have your Crab Cake and eat it too.<div class="separator" style="clear: both; text-align: center;">
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<b>Southwest -style Crab Cakes with avocado crema<o:p></o:p></b></div>
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Last week I spent several hours working on a different recipe for this column, but for reasons yet known, I couldn’t get it quite right. On Saturday evening I was making crab cakes for my book group, and decided to poll my small cadre of Instagram followers as to which recipe they’d prefer. To my surprise and delight the crab cakes took a decisive victory. In my experience crab cakes can be absolutely decadent, or they can be completely terrible. Of course I like to think mine are the former. The trick to making good crab cakes is to stop thinking of them as cakes. They’re more like crab patties, dredged in bread crumps at the last minute, and pan fried in olive oil just long enough to set the egg batter and impart a golden crisp. The crab will still be juicy and flavorful, with a little bite from the chipotle and jalapeño. I love to finish this recipe with a little avocado crema, which is so smooth and the citrus really brightens the flavor. It’s the perfect compliment the to crispy “cakes”. These crab cakes are best served hot and fresh. You can keep them warm in a 250 degree oven if you’re making a large batch, but don’t wait too long before eating them. If you prefer a bit more spice, add a drop or two of hot sauce right before serving.<o:p></o:p></div>
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<b><u>Southwest Style Crab Cakes</u></b>- Serves 4 for dinner, (2 cakes each)<o:p></o:p></div>
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12oz lump crab meat; claw or special will also be ok, but I think the lump meat provides the best texture.<o:p></o:p></div>
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2 tablespoons mayonnaise <o:p></o:p></div>
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1 large teaspoon Dijon mustard<o:p></o:p></div>
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1 tablespoon finely chopped white onion<o:p></o:p></div>
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1 teaspoon minced jalapeño<o:p></o:p></div>
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1 tablespoon cilantro, roughly sliced into smaller pieces<o:p></o:p></div>
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¼ teaspoon chipotle powder<o:p></o:p></div>
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¼ teaspoon ground cumin<o:p></o:p></div>
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1 egg <o:p></o:p></div>
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2 tablespoons panko breadcrumbs, plus 1 cup placed aside for dredging the crab “patties” just before frying.<o:p></o:p></div>
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¼ cup olive oil, for frying<o:p></o:p></div>
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<b><u>Avocado Crema<o:p></o:p></u></b></div>
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1 avocado<o:p></o:p></div>
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¼ cup sour cream or yogurt <o:p></o:p></div>
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juice of ½ lime<o:p></o:p></div>
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salt to taste<o:p></o:p></div>
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Puree all ingredients in a food processor until smooth. Move the crema to a small bowl. Cover and chill until ready to use.<o:p></o:p></div>
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In a large mixing bowl combine all ingredients except for the crab and breadcrumbs. Use a whisk to make sure everything is thoroughly combined. Next, add the crab and breadcrumbs. I like to put the crab in the middle of the bowl, and sprinkle the breadcrumbs on top of the crab. Then, using your hands, gently toss the crab in the batter until well coated. The texture of the mixture is important in this recipe. You want a somewhat loose consistency. We are not making a tuna salad here, so take care not break up the lumps of meat too much. The nice chunks of crab provide so much flavor and texture. <o:p></o:p></div>
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Place the reserved breadcrumbs in a bowl next to the crab mixture.<o:p></o:p></div>
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Once the crab and batter are thoroughly combined form the patties by pressing about 1/3 cup of the mixture in the palm of your hand. The patty may seem a bit flimsy, and you will have to be gentle with this part. With the patty resting in one hand, use the other to generously sprinkle the breadcrumbs on one side. Flip the patty to the other and do the same. <o:p></o:p></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Heat olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until the crust is lightly browned. Drain on paper towels; serve hot w/ a generous dollop of avocado cream, and cilantro for garnish. <o:p></o:p></span></div>
Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-32648746103756917662018-06-08T12:20:00.000-05:002018-06-08T12:34:17.425-05:00that remoulade i was talking about...like a month ago.<div class="separator" style="clear: both; text-align: center;">
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Now that summer is in full swing here in the Midwest (hottest May on record in over 50yrs), I've completely reverted to a few easy, but good solid standbys. #1 on the list is roasted shrimp with a dijon remoulade. #2 is a good margarita. <br />
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If you follow me on <a href="https://www.instagram.com/butterandfigs/" target="_blank">Instagram</a>, you've seen me dipping my shrimp on a regular rotation. I use Ina Garten's <a href="https://barefootcontessa.com/recipes/roasted-shrimp-cocktail" target="_blank">recipe for Roasted Shrimp</a> because it's already perfect, but I've never been a huge fan of cocktail sauce. The Palm Beach Grill serves their shrimp w/ a Dijon sauce that is so good, and I've been trying to replicate it for a while (I'm not even sure if what I've arrived at is techincally a remoulade). Below is the recipe for a sauce that pairs perfectly with everything from roasted shrimp, to a salad of romaine and garlic scapes, or on top of scrambled eggs and toast. It will last in the fridge for much longer than you'll be able to keep it around.<br />
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<b><i>Dijon Remoulade:</i></b><br />
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1/4 cup good mayonnaise (personally, I like Dukes - I've also made this using vegan mayonnaise and it's still quite good)<br />
1 generous tablespoon Dijon mustard<br />
1 tablespoon olive oil<br />
1/2 teaspoon smoked paprika<br />
1 teaspoon minced garlic<br />
pinch of garlic powder<br />
pinch of sea salt<br />
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Combine all ingredients in a bowl, and mix thoroughly using a small whisk or a fork. Mixture should be homogenious and very creamy. Dip Trip, Flip Fantasia.<br />
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-28781138481374018572018-03-31T19:55:00.000-05:002018-03-31T19:57:20.652-05:00It's never too late for Carrot Cake<div class="separator" style="clear: both; text-align: center;">
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This recipe has been in my family as long as I can remember. Both of my grandmothers made a version of this cake, one had raisins, the other walnuts, but they were always three layers, with the thickest sweetest swaths of cream cheese frosting between the layers, and finished with generous layer of sweetened shredded coconut. My dad still makes his mother's version on a regular basis. My sister and I always fret about the calories, yet that's never stopped us from splitting a second piece.<br />
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My version of this cake isn't that much lighter, and I promise that it tastes just as decadent, but it's at least gluten free, and can be grain free if your prefer <i>(see recipe notes). </i>The fruit forward flavor of carrot and pineapple are the stars of this show, and I actually think the paleo flour holds a bit more moisture for a richer crumb. I usually make this in a bundt pan, and drizzle it with a goat cheese/ nut milk/ sugar or honey drizzle. However, since it's Easter, I decided to go with the extra icing, and add unsweetened coconut flakes. It's only two layers, and the frosting is a half and half combination of goat cheese and a coconut oil based frosting. It's not as rich as butter, but still adds the sweet tang that compliments the cake.<br />
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Happy Easter!<br />
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<b>Ingredients:</b><br />
<b><br /></b>
<b><i>Cake</i></b><br />
1 cup brown sugar<br />
1 cup coconut sugar<br />
4 eggs (at room temperature)<br />
1.5 cups coconut oil, melted and cooled<br />
<br />
2 cups flour - you can use any flour here. <i>I've regularly substituted Cup4Cup gluten free flour, as well as Paleo flour. All are good.</i><br />
2 teaspoons baking powder<br />
1.5 teaspoons baking soda<br />
1.5 teaspoons salt<br />
3 teaspoons cinnamon<br />
<br />
2.5 cups grated carrots<br />
8 oz crushed pineapple, drained<br />
3 oz unsweetened shredded coconut<br />
1 cup chopped walnuts.<br />
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<b><i>Frosting</i></b> (used in this recipe)<br />
Equal parts: I used 2cups of each<br />
Goat Cheese<br />
<a href="https://thrivemarket.com/p/simple-mills-organic-vanilla-frosting?utm_source=google&utm_medium=pla&ccode=FIRST3&ccode_force=1&utm_medium=pla&utm_source=google&utm_campaign=Shopping_Food_Beverages&utm_content=856069005070&utm_term=google-pla_na&gclid=Cj0KCQjw4_zVBRDVARIsAFNI9eA98b9oqOPKjmIaXEhjrVeHMVdZro_b3pbpRze6DbsBWzJe5U53KY4aAmZ8EALw_wcB" target="_blank">Simply Mills Vanilla Frosting</a><br />
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bring both ingredients to room temperature and mix together until homogenous<br />
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<br />
<b>Directions:</b><br />
<br />
Pre-heat oven to 350 degrees. <br />
Grease and flour either a bundt pan, or 3 round cake pans. <i>I usually make this into a bundt cake, but you could also make a layer cake w/ a goatcheese frosting.</i><br />
<i><br /></i>
Cream together eggs and sugars. <br />
Slowly add coconut oil until mixture is silky in texture. <br />
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Sift together flour, baking powder, soda, salt, and cinnamon.<br />
Add dry ingredients to the wet mixture, one cup at a time. Mix on low until thoroughly combined.<br />
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Add pineapple, coconut, carrots, and walnuts. Again, mix until combined, but be careful not to overmix.<br />
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Pour the batter into your prepared pans. Bake at 350 - 30 minutes (or until springy) for the round pans, and 55 minutes (or until springy) for a bundt cake.<br />
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After removing the cake from the oven, let cool, and then remove to your cake plate. Frost as desired.<br />
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-67358096589395136122018-01-17T11:02:00.001-06:002018-01-17T11:02:16.697-06:00pancakes all day <div class="separator" style="clear: both; text-align: center;">
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Last night I ate pancakes for dinner. It was absolutely frigid out, and I was craving something comforting, sweet, and warm.... Mr. Butter was out for a business dinner, so I made pancakes. I arranged my plate, laptop, tv remote, and phone on my crosslegged lap, and tucked in to a few episodes of The Crown. <br />
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This has become one of my favorite recipes for two reasons: one because it so simple, and two it's relatively healthy. These are paleo pancakes, and they only have 7 ingredients (4 of which are optional spices/flavoring/blueberries). I'm <strike>almost</strike> not embarrassed to admit I have these pancakes at least once a week, usually for breakfast but sometimes for a snack w afternoon coffee, occasionally for dinner, and ALWAYS w a slug of good maple syrup.<br />
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<a name='more'></a>Recipe<br />
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Ingredients:<br />
1/4 cup Paleo Flour - I love <a href="https://www.amazon.com/Bobs-Red-Mill-Flour-Baking/dp/B01I5Y3Q62/ref=sr_1_5_a_it?ie=UTF8&qid=1516208014&sr=8-5&keywords=bobs%2Bred%2Bmill%2Bpaleo%2Bbaking%2Bflour&th=1" target="_blank">Bob's Red Mill Paleo Flour</a><br />
1 egg <br />
1/2 tsp vanilla<br />
<br />
pinch of cinnamon<br />
pinch of nutmeg, fresh grated if possible<br />
drop or orange oil, or 1/2 tsp orange zest<br />
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Blueberries of course!<br />
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Directions:<br />
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Place your pan on a med-high burner, add spray of coconut oil, or feel free to use butter if you're so inclined.<br />
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In a small bowl mix together all of the ingredients, saving the blueberries for the very last. If your batter seems a bit thick, add a splash of water, nut milk, or milk to thin it. It should be the same consistency as regular pancake batter, if not a little thicker.<br />
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Pour the batter into the pan. These pancakes cook a bit more quickly than regular pancakes, why I don't know.... (Someone should look that up, and feel free to share).<br />
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After about 3-5 min, flip the pancake and cook the 2nd side for 3-5 minutes more. Remove from the pan, add butter, or coconut oil, or syrup. If you add syrup, make sure to finish w/ a sprinkle of flaky sea salt. It makes everything better.<br />
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#keepeating<br />
xoxoButter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-2005636463464858062017-12-31T12:57:00.000-06:002017-12-31T16:05:12.056-06:00A Dinner Party on New Year's Eve As long as we have been together, Mr. Butter and I have enjoyed celebrating New Year's Eve by hosting a dinner party for different friends. We pour vintage champagne, open good wine, and I make everything with butter and cream. Since we're in the Midwest, we serve beef as the main course (as opposed to cod, or lobster), but I still insist on importing oysters from the New England Coast.<br />
I love honoring the Twelve Days of Christmas (Christmas Day being the 1st), and of course New Year's Eve is always the Seventh Day - Seven Swans a Swimming. One day I'll have real swans (not really), but for now these little place cards mark the day.<br />
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<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">dinner table is set.<br />
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Last month our local wine shop, <a href="https://www.instagram.com/toptenwines/" target="_blank">Top 10 Wines</a> , had a fantastic champagne tasting to help us stock up for the holidays. I'm looking forward to toasting in the New Year with a '95 Les Mesnil Grand Cru.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdYnJwtEtIkPmTtMf6TocOj1Up7a0aNPmBXUYZgIHN70W9qoYUk3zh6QcJs6vi_3sst3THjYRpQHhP2Le8wssesFhuDupLpE6PkvjuI5EiQ3hTXkzdkkalIHZdFy7AuEplEPSZdx32ZHh/s1600/new-years-eve-2017-habituallychic-000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="528" data-original-width="780" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdYnJwtEtIkPmTtMf6TocOj1Up7a0aNPmBXUYZgIHN70W9qoYUk3zh6QcJs6vi_3sst3THjYRpQHhP2Le8wssesFhuDupLpE6PkvjuI5EiQ3hTXkzdkkalIHZdFy7AuEplEPSZdx32ZHh/s320/new-years-eve-2017-habituallychic-000.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of <a href="http://habituallychic.luxury/" target="_blank">@habituallychic</a></td></tr>
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Like I said, we love oysters, and I can't think of a better New Year's Eve pairing than champagne and oysters. One of our favorite places to order oysters is from<a href="http://www.islandcreekoysters.com/" target="_blank"> Island Creek Oyster</a>, in Duxbury, MA. They also carry oysters from Welfleet, and a few other towns on the South Shore. This year we'll serve 1/2 of them raw on the half shell, and the other half using a recipe for BBQ'd oysters with Bourbon Chipotle butter - from my favorite West Coast purveyor, <a href="http://landoysters.com/" target="_blank">Hog Island Oyster Co.</a><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW7FxWpJGDVJOb3bfrzHFJcJpBEWZhwWnM7Ir4_joYko4wwEzrNAfDZYhgWWummI0k1sUgXs6zr0RaBbGregOk9dHuBbRCjnx2BcDAYg-nnB6fFIk9p4uIrUp0k_5wzXnbqvgUx4ocGeg/s1600/caviar101-img2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="340" data-original-width="480" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW7FxWpJGDVJOb3bfrzHFJcJpBEWZhwWnM7Ir4_joYko4wwEzrNAfDZYhgWWummI0k1sUgXs6zr0RaBbGregOk9dHuBbRCjnx2BcDAYg-nnB6fFIk9p4uIrUp0k_5wzXnbqvgUx4ocGeg/s400/caviar101-img2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of Island Creek Oyster</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qt-T0btcHFRvNnsTy91rD6yPlWtJp_72KFObFtVX0va__8ARY71a2n7JSVr1HUZpqG8g1U4CLIBeLjbtmXD0My52PyiGT1OwNA1dfwjpV6T8y4gsrl_2m-V_skv_mJBbWc3EUhmONjGf/s1600/shucking01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1164" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qt-T0btcHFRvNnsTy91rD6yPlWtJp_72KFObFtVX0va__8ARY71a2n7JSVr1HUZpqG8g1U4CLIBeLjbtmXD0My52PyiGT1OwNA1dfwjpV6T8y4gsrl_2m-V_skv_mJBbWc3EUhmONjGf/s400/shucking01.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">photo courtesy of <a href="https://hogislandoysters.com/oysters" target="_blank">Hog Island Oyster Co.</a><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl21j9YIkNpTKCLI8nHItu5IS8dsV9FR4zrtE3tXOfCk_pDji9Js7BGHP6MUNy50vxK9dJJsfZJX0BTbWdW2YCrcbkDGfNG03sm74lsFgqj6eMd2ci9Dj0ObRGRNZ6lhIQ3qGUdqrEbg7/s1600/chipotle_large.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1164" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZl21j9YIkNpTKCLI8nHItu5IS8dsV9FR4zrtE3tXOfCk_pDji9Js7BGHP6MUNy50vxK9dJJsfZJX0BTbWdW2YCrcbkDGfNG03sm74lsFgqj6eMd2ci9Dj0ObRGRNZ6lhIQ3qGUdqrEbg7/s400/chipotle_large.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;"><a href="https://hogislandoysters.com/oysters/recipes/bbq-bourbon-chipotle-butter" target="_blank">BBQ Bourbon Chipotle Butter Oysters</a></td></tr>
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For the main course I'm serving Chateaubriand with Mr Butter's famous Morel Sauce. Missouri has so many options for good beef, and we've found the very best is <a href="https://showmefarms.com/" target="_blank">Show Me Farms</a>, right here in Columbia. <span style="color: #444444;">They feed their cattle<span style="background-color: white; font-family: inherit; font-size: 18px; text-align: center;"> </span><span style="background-color: white; text-align: center;"><span style="color: #232323;"><span style="font-family: inherit;">a proprietary blend of flax seed and other healthy ingredients, increasing the Omega-3 content by over 600%. The beef is beyond tender and the flavor is out of this world. (This is not an ad, we are just HUGE fans)</span></span></span></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVdSkyZdSfnq51IT0vNJKoj2fQbZdCDfjoD3TVtTX2LodRuKPOySvcQuT-f0P6lFEKut3uEXb8W8B577MQcGl4Fff4HmLP6tG0M5rqynArB89gJSePLD6dPsq4Ibw7wX7Bg4bibIlQCQ8/s1600/051102050-02-rib-roast-morel-sauce-thumb1x1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVdSkyZdSfnq51IT0vNJKoj2fQbZdCDfjoD3TVtTX2LodRuKPOySvcQuT-f0P6lFEKut3uEXb8W8B577MQcGl4Fff4HmLP6tG0M5rqynArB89gJSePLD6dPsq4Ibw7wX7Bg4bibIlQCQ8/s320/051102050-02-rib-roast-morel-sauce-thumb1x1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;"><a href="http://www.finecooking.com/recipe/morel-sauce" target="_blank">http://www.finecooking.com/recipe/morel-sauce</a><br />
this recipe is pretty close to Mr. Butter's, but he keeps a few secrets tucked up his sleeve.</td></tr>
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Dessert is the same every year. It's the most decadent flourless Chocolate-Orange cake with Bourbon, from <a href="https://www.instagram.com/aprilbloomfield/" target="_blank">April Bloomfield's</a>, <u><a href="https://www.amazon.com/Girl-Her-Pig-Recipes-Stories/dp/0062003968/ref=sr_1_1?ie=UTF8&qid=1514744329&sr=8-1&keywords=a+girl+and+her+pig" target="_blank">A Girl and her Pig</a></u>. It requires a few more steps than a basic flourless cake, but the results are worth it. Trust me when I say, it tastes even better on New Years Day, with coffee, or more champagne, as evidenced by my <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2tdrgj0ikawyFW-zcJcySdWg-nRVX2smDY98blJ6P8o9yXY7KJUMl7BgPnec9GlFhuN40FdQNZf-5Lq_IQhnSSGJd7Hoo1Y__evLHsO6cwDyQzqwG1dS32e8STLilZ-q_e_igH6oHV2o/s1600/IMG_2347.JPG" target="_blank">photo from 2013.</a> I've taken the liberty of sharing the recipe for the cake below - just in case you need one more thing to do before tonight's festivities.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIrrkQO9kJldHq4BjXDr-UbRdPhZxGV1PLoZCJYscf8SXGk56dV579Qlld9vmMLU5uIEOu9Tur169l0-WDJRU9uPpTbGyRbu52t7eH9Hq6HcGX01otTUaCbsOCQNDBMnqJDtBTABjggG3/s1600/IMG_2347.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIrrkQO9kJldHq4BjXDr-UbRdPhZxGV1PLoZCJYscf8SXGk56dV579Qlld9vmMLU5uIEOu9Tur169l0-WDJRU9uPpTbGyRbu52t7eH9Hq6HcGX01otTUaCbsOCQNDBMnqJDtBTABjggG3/s320/IMG_2347.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px;">New Years Day 2013</td></tr>
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I've been cooking for two days, and still have a few more things to knock out before taking a quick yoga class, and then dressing for dinner. Wishing the very best for all in the New Year, and #keepeating<br />
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Chocolate-Orange Cake with Bourbon<br />
from April Bloomfield's, <u>A Girl and Her Pig</u><br />
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<b><i>Ingredients:</i></b><br />
1/2 pound unsalted butter, cut into small pieces<br />
3/4 pound 70% bittersweet chocolate<br />
1 cup sugar<br />
5 large eggs<br />
1 cup bourbon<br />
2 tsp finely grated orange zest<br />
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8 in round cake pan<br />
parchment paper<br />
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<i><b>Directions:</b></i><br />
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Place rack in center of oven, and pre-heat to 375 F.<br />
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Grease the pan with butter, line with the parchment paper, and then grease the paper again.<br />
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Fill a medium pot with a few inches of water and bring it to a simmer over medium heat. Find a heatproof bowl that'll rest in the pot without touching the water. Put the chocolate and butter in the bowl and set the bowl on the pot. Let the chocolate and butter melt slowly, whisking now and then with a flexible silicone spatula and scraping the sides of the bowl to make sure the chocolate doesn't scorch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YHyjFpxwsurcbxWHzhUGVwv-0eOOd7e_F5pkKEF4w0kQxb6nTASHNLAhY9VlHFKCgC0E7H6b3iYA_VGkeIQFYyKndptQWDXrgzzS1N_-uHrnZySxYNRpzyb-IyQmzWhqycIyHPnp_k6v/s1600/IMG_1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YHyjFpxwsurcbxWHzhUGVwv-0eOOd7e_F5pkKEF4w0kQxb6nTASHNLAhY9VlHFKCgC0E7H6b3iYA_VGkeIQFYyKndptQWDXrgzzS1N_-uHrnZySxYNRpzyb-IyQmzWhqycIyHPnp_k6v/s320/IMG_1813.JPG" width="180" /></a></div>
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Meanwhile, combine 1/2 cup of the sugar with the eggs in a bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until the mixture has tripled in volume, about 7 minutes.<br />
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Combine 1/2 cup water and the remaining 1/2 cup sugar in a small pan and bring to a simmer over medium heat. Cook, stirring, just until the sugar dissolves.<br />
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Warm the bourbon slightly in s a small pot over low heat. Light a kitchen match, and carefully ignite the bourbon, and stand back. Wait until the flam goes out by itself. Pour the sugar-water mixture into the bourbon and add the orange zest.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxd1h83d5FRFZrTbKQznw_i6UDHRKj7zQ7BlnIe6BDS5l03u_egob6Na4oPpGUgGN-RIP5Emhr64hZ3Y-RgBw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Once the chocolate and butter have completely melted, whisk the bourbon mixture into the bowl. Pour the chocolate mixture into the mixing bowl with the fluffy eggs, beating on medium speed as you do. Continue beating until the chocolate and eggs are well combined, about 1 minute.<br />
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Pour the batter into the cake pan. Use both hand to carefully, but firmly knock the bottom of the pan against the counter about 20times. This forces the air out and will give the finished cake a dense velvety texture.<br />
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Line the bottom of a deep baking dish ( I used a roasting pan) with a kitchen bowl, put the cake pan in the center, and put in in the oven. Carefully pour enough hot water into the baking dish to come just order the lip of the cake pan. Bake the cake just until you can cleanly the the edge of the cake away from the pan, about 40-45 min. Remove the cake and let it cool completely in the water bath.<br />
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Remove the pan from the water, dry the sides and the bottom. Invert the pan over your serving plate. Peel off the parchment paper and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjD2DNq5IAXS4tOT6z8sW5LMxj4dAWH0wrtKyZpb0n2H8M0lHoZPfCst21EszslhYlN5HRMrFA9_CA4SKtcUeKkafRhNtsDU3xB6jXCwwqFkv9DAhzdpmwJ_dkWCfXJlpwOQ-Tn6YFcv0_/s1600/IMG_1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjD2DNq5IAXS4tOT6z8sW5LMxj4dAWH0wrtKyZpb0n2H8M0lHoZPfCst21EszslhYlN5HRMrFA9_CA4SKtcUeKkafRhNtsDU3xB6jXCwwqFkv9DAhzdpmwJ_dkWCfXJlpwOQ-Tn6YFcv0_/s320/IMG_1818.JPG" width="240" /></a></div>
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com2tag:blogger.com,1999:blog-8606506587859116731.post-88062582131462174102017-11-27T19:50:00.001-06:002017-11-29T06:24:41.958-06:00A Well Appointed Holiday Gift ListI've always appreciated the irony when, the day after giving thanks for what we have, we immediately go out and buy more. Of course it's under the guise of gifting and giving to others, but if I'm honest there are always a few "...and one for me..."'s that find their way into my shopping baskets.<br />
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Tomorrow has been named "Giving Tuesday", and since we're well into the week AFTER Thanksgiving, I'm here to tell you, Shop til' you Drop! Below I've curated a selection of gifts for the individual who's most content when their kitchen is full of family and friends, and who's hearth is never cold. Entertaining always brings me joy, but especially during the holidays. I also appreciate the effort it takes to keep a functioning kitchen and pantry that's ready for guests at a moment's notice.<br />
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You may even find a few things for yourself in this list.What better time of the year to fill one's home with those you love, feed them good food, pour good wine. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTksqeciz9uach1RG7JzencCS40a9w5k5cPWX92-mMPTRYgTYVPmUsHsyhS-kSekXBMORO3l79iUsT5LM83DurRIvV_IqjOWA2qxF_eOT5zn0ZP4_jYrMjS68TW2aQk51xMeYuFgA26teW/s1600/nutmeg+grater.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTksqeciz9uach1RG7JzencCS40a9w5k5cPWX92-mMPTRYgTYVPmUsHsyhS-kSekXBMORO3l79iUsT5LM83DurRIvV_IqjOWA2qxF_eOT5zn0ZP4_jYrMjS68TW2aQk51xMeYuFgA26teW/s320/nutmeg+grater.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutmeg goes with everything, but especially during the holiday season.<br />
<a href="https://food52.com/shop/products/4058-24k-gold-nutmeg-mill?utm_term=11335044&utm_source=Sailthru&utm_medium=email&utm_campaign=20171126_bfcm_sundayam_buyer" target="_blank">Nutmeg Grater, in 24 carat gold</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GImfJskuRGKHPUFL3PLa8A6-J6tyCLOjHKtD6NCC96Odcge4UNkyjrHBTquZiI2iwUoSJw48JpxvZeYTGCBH_rDRlzxWIaRwp7dHLbT8fwZUrgHK4EztEpUJ6vKsq9VHIvUe_gM6nfsY/s1600/downtime.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="402" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GImfJskuRGKHPUFL3PLa8A6-J6tyCLOjHKtD6NCC96Odcge4UNkyjrHBTquZiI2iwUoSJw48JpxvZeYTGCBH_rDRlzxWIaRwp7dHLbT8fwZUrgHK4EztEpUJ6vKsq9VHIvUe_gM6nfsY/s320/downtime.jpg" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.amazon.com/Downtime-Deliciousness-Nadine-Levy-Redzepi/dp/0735216061?ascsubtag=[]gr[p]cj9ith0vn00000v6tnxm4xw29[d]D[i]Kk1FpZ[r]google.com" target="_blank">Downtime, the cookbook from Nadine Redzepi, wife of famed chef Renee Redzepi </a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGLYHqh32ENOwixLCvCOfzixSVpQpAuOJIfmrsj-3tGArarPe-mzHabhCkfMhl50rbkcvzXJ_5xj453kMR2J7OZvnc_qxwl74dabM2l8eUpswJWgOlKZXXKklQksQM64DiQG6RCytax9v/s1600/SquirrelBrand_210_04_041_copy__20460.1396300463.1280.1280.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1026" data-original-width="1280" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGLYHqh32ENOwixLCvCOfzixSVpQpAuOJIfmrsj-3tGArarPe-mzHabhCkfMhl50rbkcvzXJ_5xj453kMR2J7OZvnc_qxwl74dabM2l8eUpswJWgOlKZXXKklQksQM64DiQG6RCytax9v/s320/SquirrelBrand_210_04_041_copy__20460.1396300463.1280.1280.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are insane, and the large tin will survive the holiday season and beyond. <br />
<a href="http://www.squirrelbrand.com/product/squirrel-brand-nuts/italian-black-truffle-almonds/" target="_blank">Italian Black Truffle Almonds</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nY49mJAkGpi7jJ0ePGAJ8x4_0QAtPQsU_KBlgfEeYUccUdKaRbvLZ0CX3eWXujI1LSkVpjVoezWM-BxDYZNVN-WApGxGWQ_dUwWtl7YpvmlxStZxu_8ma0V68206x9wy_D7zzgfAxvPa/s1600/Farmhouse_Pottery_Cheese_Stone_Set_OH_MV_Crop_SH.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nY49mJAkGpi7jJ0ePGAJ8x4_0QAtPQsU_KBlgfEeYUccUdKaRbvLZ0CX3eWXujI1LSkVpjVoezWM-BxDYZNVN-WApGxGWQ_dUwWtl7YpvmlxStZxu_8ma0V68206x9wy_D7zzgfAxvPa/s320/Farmhouse_Pottery_Cheese_Stone_Set_OH_MV_Crop_SH.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One can never have enough serverware.<br />
<a href="http://www.serenaandlily.com/farmhouse-pottery-cheese-stone/m11160.html#start=32" target="_blank">Cheese Stones from Farmhouse Pottery</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGELMKRVzhOuLrvmxphrkOOUHzRSU2uuaOcXc5JKcGlL7t5qD40at1SwxegTbyoj7Y4eTa7KBcPYsYC1JgKc75ekONrrKZEX6Ss4-mFQOZTlwX-FNxvznGn0CKBd1PHOJrXfge2AMYWz6v/s1600/PARAMI_05620160322_32411_9u9kpt_org_l.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="768" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGELMKRVzhOuLrvmxphrkOOUHzRSU2uuaOcXc5JKcGlL7t5qD40at1SwxegTbyoj7Y4eTa7KBcPYsYC1JgKc75ekONrrKZEX6Ss4-mFQOZTlwX-FNxvznGn0CKBd1PHOJrXfge2AMYWz6v/s320/PARAMI_05620160322_32411_9u9kpt_org_l.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.1stdibs.com/furniture/dining-entertaining/dinner-plates/set-of-four-ceramic-izmir-dessert-plates/id-f_7041323/" target="_blank">Set of Four Ceramic Izmir Dessert Plates</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdNx83bU1ha93MPPSxq5oJJ258z7VY8969849s1KZRS6wZvGWYewwMzR957kCMQqPIE0ANvWILfD1F2DxDStBQqPj-HAgRGRBRw-BN9poCFicegrmsUqvk3_E9Fnb4Cw3FvgvLzVjUKm0/s1600/zalto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="465" data-original-width="465" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdNx83bU1ha93MPPSxq5oJJ258z7VY8969849s1KZRS6wZvGWYewwMzR957kCMQqPIE0ANvWILfD1F2DxDStBQqPj-HAgRGRBRw-BN9poCFicegrmsUqvk3_E9Fnb4Cw3FvgvLzVjUKm0/s320/zalto.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have these, and they are dream.<br />
<a href="http://www.wineenthusiast.com/zalto-denk-art-universal-glass.asp" target="_blank">Zalto Universal Wine Glasses </a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc795OyXgTEKd6HANk9Ei0LQ0RV7cb9qqfxy1jZ3H8IsbMtrW0xVkEnLYadIUA8eIbpke4xp-ZWRVmdoNwyO0x3GhyFVyjjQPr3AqfkhfhUDT-70fq0qGA75O_c7Oiv2UUAAGSi2Zoft7q/s1600/lyngby.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="550" data-original-width="873" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc795OyXgTEKd6HANk9Ei0LQ0RV7cb9qqfxy1jZ3H8IsbMtrW0xVkEnLYadIUA8eIbpke4xp-ZWRVmdoNwyO0x3GhyFVyjjQPr3AqfkhfhUDT-70fq0qGA75O_c7Oiv2UUAAGSi2Zoft7q/s320/lyngby.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.dwr.com/accessories-kitchen-tabletop/lyngby-vase/9091.html?lang=en_US#sz=45&start=98&lang=en_US" target="_blank">Lyngby Vase</a> </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqrsD2IOIFWmLr9f3d7b_08pHqzkm-8JgN_puMK0mOPSySHhl0vkH3sL6ejeEDS-3Z1E2M1jeTDyoFD6bScGJ94da25SMidkxoqOIfL2pJ-kQpwAs5dJX3WhKHhk6q557FarWuSTFnoGv/s1600/retail_holiday_03_no_type_square_small.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqrsD2IOIFWmLr9f3d7b_08pHqzkm-8JgN_puMK0mOPSySHhl0vkH3sL6ejeEDS-3Z1E2M1jeTDyoFD6bScGJ94da25SMidkxoqOIfL2pJ-kQpwAs5dJX3WhKHhk6q557FarWuSTFnoGv/s320/retail_holiday_03_no_type_square_small.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.blackberryfarmshop.com/holiday-farmstead-box.html" target="_blank">Holiday Farmstead Box from Blackberry Farms</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWPuBX2rXYtHPJK5jtae4sMaDG5FfM6-qhFbRfrJ4JSjKNZ5pXKlLVDdkKcRLwO3ESsss-RlQSbdU0_IoQqBNx23EFG9iHvRcUL294ilcXTDkpyfL1rSf_Xu9jGhtLXmy9cn5hUfe8Clc/s1600/Tray_Caned_MV_Crop_SH.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWPuBX2rXYtHPJK5jtae4sMaDG5FfM6-qhFbRfrJ4JSjKNZ5pXKlLVDdkKcRLwO3ESsss-RlQSbdU0_IoQqBNx23EFG9iHvRcUL294ilcXTDkpyfL1rSf_Xu9jGhtLXmy9cn5hUfe8Clc/s320/Tray_Caned_MV_Crop_SH.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.serenaandlily.com/bedford-tray/203179.html#start=2" target="_blank">Bedford Tray from Serena and Lily</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_07HkNrOLID7Y6PG4RUqUe8GMScOdilAoqaLwnf_R2e10CSVF_BmGJuDVxC7qdBCld0Rb_sdf4rRHLuzrcVfQrD0wi0Lrq6BZiW7wvUWtYdApSd__0_k5cd7zfFIt92TBNqssA8LBMrCB/s1600/NMHB874_mu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="570" data-original-width="456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_07HkNrOLID7Y6PG4RUqUe8GMScOdilAoqaLwnf_R2e10CSVF_BmGJuDVxC7qdBCld0Rb_sdf4rRHLuzrcVfQrD0wi0Lrq6BZiW7wvUWtYdApSd__0_k5cd7zfFIt92TBNqssA8LBMrCB/s320/NMHB874_mu.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.neimanmarcus.com/Ralph-Lauren-Home-Wyatt-Triple-Nut-Bowl-Dining-Entertaining/prod203590036_cat40510812__/p.prod?icid=&searchType=EndecaDrivenCat&rte=%252Fcategory.jsp%253FitemId%253Dcat40510812%2526pageSize%253D29%2526Nao%253D0%2526refinements%253D&eItemId=prod203590036&xbcpath=cat40510812%2Ccat000553%2Ccat000000&cmCat=product" target="_blank">Ralph Lauren Nut Bowl</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xeqy1Hp14KeXtbfXm9W3uP4Jk4HUBVgsPFtuyBR-86-CoFAXHhCxne3EQvRIygVtJx7GL7Lch12y5DR_UDSW1raQZMqCaVDVffUSGxOO241cN2SoQMoFTlVx3bHEUTBmZQakvHz8LebL/s1600/il_570xN.1144718707_7sp7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="380" data-original-width="570" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xeqy1Hp14KeXtbfXm9W3uP4Jk4HUBVgsPFtuyBR-86-CoFAXHhCxne3EQvRIygVtJx7GL7Lch12y5DR_UDSW1raQZMqCaVDVffUSGxOO241cN2SoQMoFTlVx3bHEUTBmZQakvHz8LebL/s320/il_570xN.1144718707_7sp7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">anything monogrammed... i love these napkins from one of my <a href="https://www.etsy.com/listing/557870192/twenty-four-monogrammed-linen-dinner?ref=shop_home_active_20" target="_blank">new favorite etsy shops</a><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7tL9nBvmQ9MYGljhpLab7PWbUZcuXCCV96gE0aiyiSkd9qvPmWQWkHv8iSAj_3VsFQhf0NO_vcVY-_3_iDICD40OpgG6JB2nmQeUpNvHEaaoAqT30WD835MGUBno-4yZkDBVHJI5ztYj/s1600/91dO5vxwlFL._SY679_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="679" data-original-width="455" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7tL9nBvmQ9MYGljhpLab7PWbUZcuXCCV96gE0aiyiSkd9qvPmWQWkHv8iSAj_3VsFQhf0NO_vcVY-_3_iDICD40OpgG6JB2nmQeUpNvHEaaoAqT30WD835MGUBno-4yZkDBVHJI5ztYj/s320/91dO5vxwlFL._SY679_.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.amazon.com/LUXARDO-Original-Maraschino-Cherries-14-1/dp/B00852OTXE/ref=sr_1_4_a_it?ie=UTF8&qid=1511797766&sr=8-4&keywords=luxardo%2Bcherries&th=1" target="_blank">The very best maraschino cherries, by Luxardo</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstspV42v8Gepo2WPle8JF7-Sknbw-aEFokAv7Qwkg_3sMUtC0PNgb2D1t40RqwBl0E98FrNHHm1g802nFhoAGf4QmQKh4O9CR4tD4MLnsR2u0PUekt6xneLwIJL59ghHxTr8AvlMICEhs/s1600/wedding_crate_88871main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="280" data-original-width="380" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstspV42v8Gepo2WPle8JF7-Sknbw-aEFokAv7Qwkg_3sMUtC0PNgb2D1t40RqwBl0E98FrNHHm1g802nFhoAGf4QmQKh4O9CR4tD4MLnsR2u0PUekt6xneLwIJL59ghHxTr8AvlMICEhs/s320/wedding_crate_88871main.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.penzeys.com/online-catalog/the-wedding-crate/c-24/p-1747/pd-gb" target="_blank">Spice Crate from Penzies - We received this as a wedding gift , and I've been buying their spices ever since.</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSEDbK5rmnKVJCy0cPhyvF7pkwfyfjP5UTH355qZdFu2uXeSpZv_1zaIC9Oyt1dqOGi3HZbmGAkL2CgdlYyVajtQcl2qTGC8l0oQqWOoq9DU396WkFx8uZLq88fQaJafHuPRipJnQ0rmo/s1600/umax_C110048.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSEDbK5rmnKVJCy0cPhyvF7pkwfyfjP5UTH355qZdFu2uXeSpZv_1zaIC9Oyt1dqOGi3HZbmGAkL2CgdlYyVajtQcl2qTGC8l0oQqWOoq9DU396WkFx8uZLq88fQaJafHuPRipJnQ0rmo/s320/umax_C110048.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.zabars.com/zabars-morning-basics/C110048.html?cgid=Gift_Housewarming_Gifts#start=10" target="_blank">Morning Basket from Zabars - who doesn't love a pass on breakfast, especially during the holidays?</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Vze-J5eXaB5St4RPq1k5kbf1SM878iAr8Z-m6GOrUct4Dj3To1JBKH-v0qHM3gtRwUNdt3lCfetl9xnQIH8NuHxt4gY-AMJQj4fiaCZMdFuHFgEBMxGgTkHVHr6B5EJUFyl5wAf68quO/s1600/61PJzBAhKpL._SX401_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="403" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Vze-J5eXaB5St4RPq1k5kbf1SM878iAr8Z-m6GOrUct4Dj3To1JBKH-v0qHM3gtRwUNdt3lCfetl9xnQIH8NuHxt4gY-AMJQj4fiaCZMdFuHFgEBMxGgTkHVHr6B5EJUFyl5wAf68quO/s320/61PJzBAhKpL._SX401_BO1%252C204%252C203%252C200_.jpg" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.amazon.com/French-Country-Cooking-Moments-Vineyards/dp/0553459589/ref=sr_1_1?ie=UTF8&qid=1511828842&sr=8-1&keywords=mimi+thorisson" target="_blank">because we can all use a bit more inspiration, Mimi Thorisson's latest cookbook</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzvUkTuR60bzjBRf5eYcp6BsD9ps1nsfnHSnK4AOQqwBWbPeJQfNKr0uIe5-GcCE_Y8MSQhUdm6ve7ApnzqZtz-sbqGNCQvCHto5xuPNb66BM6jWzJ5WmDhggt4CiGEnuTUofDYTS95K3/s1600/7027983c64ac1ab5767c4aa0290316cb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzvUkTuR60bzjBRf5eYcp6BsD9ps1nsfnHSnK4AOQqwBWbPeJQfNKr0uIe5-GcCE_Y8MSQhUdm6ve7ApnzqZtz-sbqGNCQvCHto5xuPNb66BM6jWzJ5WmDhggt4CiGEnuTUofDYTS95K3/s320/7027983c64ac1ab5767c4aa0290316cb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.williams-sonoma.com/products/regalis-white-truffle-oil/?catalogId=38&sku=5380964&cm_ven=PLA&cm_cat=Google&cm_pla=Food%20%3E%20Oils%20%26%20Vinegars%20%3E%20Oils&kwid=productads-adid%5E225632026782-device%5Ec-plaid%5E371349444428-sku%5E5380964-adType%5EPLA&gclid=Cj0KCQiAjO_QBRC4ARIsAD2FsXMzkvS7UGOwdUblvgrgeIu6ZRw6lwU5ahUvX50hrgvBC6wY1IZTGG0aAuNMEALw_wcB&cm_ite=[[PLA]%20-%20NB%20Desk/Tab]" target="_blank">the very best truffle oil there is on the consumer market, Regalis White Truffle Oil</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgix6MPVidXNezCZwP3AUtdmNyOiUHAwn3fO94vcrw4xoui94hiGtQuPs-oML1gE2DWnuYDGW6pehGBXJCjKaoV4Cj4OOda8nbzteCzrbrhpxv3DAfOIg1IfIIU-ubUhzFkyUeif1pB3Z/s1600/NMHAPPA_mu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="570" data-original-width="456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgix6MPVidXNezCZwP3AUtdmNyOiUHAwn3fO94vcrw4xoui94hiGtQuPs-oML1gE2DWnuYDGW6pehGBXJCjKaoV4Cj4OOda8nbzteCzrbrhpxv3DAfOIg1IfIIU-ubUhzFkyUeif1pB3Z/s320/NMHAPPA_mu.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.neimanmarcus.com/Diptyque-Feu-de-Bois-Scented-Candle-190g/prod199330538/p.prod?icid=&searchType=MAIN&rte=%2Fsearch.jsp%3Ffrom%3DbrSearch%26request_type%3Dsearch%26search_type%3Dkeyword%26q%3Ddiptyque&eItemId=prod199330538&cmCat=search&tc=149&currentItemCount=37&q=diptyque&searchURL=/search.jsp%3Ffrom%3DbrSearch%26start%3D0%26rows%3D30%26q%3Ddiptyque%26l%3Ddiptyque%26request_type%3Dsearch%26search_type%3Dkeyword" target="_blank">one of my two favorite winter/holiday candles</a> - smells better than a wood fire, and without the soot.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1wWvkp5q6Za271d-AEOcr8ZmFCnUWyJp9rfby3z9ufyVwq9QMW88_jw04yXNvLVr_-_XCprncSFW3rOLpsZ8GmhgxwmshqaUrkD9XpF5JrCOoh9sKrNDoCn7mzfS2W8vuMW-JWnCeqUs/s1600/64d3c18b4940fa2d7d5102ba7ba853ad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="270" data-original-width="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1wWvkp5q6Za271d-AEOcr8ZmFCnUWyJp9rfby3z9ufyVwq9QMW88_jw04yXNvLVr_-_XCprncSFW3rOLpsZ8GmhgxwmshqaUrkD9XpF5JrCOoh9sKrNDoCn7mzfS2W8vuMW-JWnCeqUs/s1600/64d3c18b4940fa2d7d5102ba7ba853ad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.nestfragrances.com/holiday-classic-candle-1474" target="_blank">the other one...equally pleasing</a> - smells like spice and all thats nice, without being noxious.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfa8XsD61PnMgAxaYPRlqUlCvSjggeKLY7ty-xCr26ajLQdTHjGCxXpse_5DLQseSSNwdG_mAU1hkiJtaTOwYncpvw_r3eBHE92CXyggwrhyphenhyphenvlRH_0ZuikSaIr56PwX5B66eMCnkEMxL03/s1600/brass_card_tmp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1400" data-original-width="1400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfa8XsD61PnMgAxaYPRlqUlCvSjggeKLY7ty-xCr26ajLQdTHjGCxXpse_5DLQseSSNwdG_mAU1hkiJtaTOwYncpvw_r3eBHE92CXyggwrhyphenhyphenvlRH_0ZuikSaIr56PwX5B66eMCnkEMxL03/s320/brass_card_tmp.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i came across these over at Town and Country and couldn't resist - <br />
<a href="http://www.jonathanadler.com/dining/tabletop/placecard-holders-and-napkin-rings/brass-mr.-and-mrs.-muse-place-card-holders%2C-set-of-4/13014.html?utm_source=eean&utm_medium=affiliate&utm_campaign=21181#sz=62&start=18" target="_blank">Mr.and Mrs. place card holders by Jonathan Adler</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ywjja_WaUMUDuTNyA4eqDA5LoDRbND_tpOIjs233NBsDyN2vmQB_wQEad5XzrzUggsNh9NAxqDFJfd-Nqj5Suqi-867c-QihT0ECbPS9UDh0hkrCx1QJBBCZvJDuedW-SIwFxikPeJOW/s1600/510re3DpBYL._SX329_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="499" data-original-width="331" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ywjja_WaUMUDuTNyA4eqDA5LoDRbND_tpOIjs233NBsDyN2vmQB_wQEad5XzrzUggsNh9NAxqDFJfd-Nqj5Suqi-867c-QihT0ECbPS9UDh0hkrCx1QJBBCZvJDuedW-SIwFxikPeJOW/s320/510re3DpBYL._SX329_BO1%252C204%252C203%252C200_.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ok, i'm borrowing this from <a href="http://habituallychic.luxury/2017/11/habitually-chic-favorite-things-gift-guide-2017-part-deux/" target="_blank">Habitually Chic's </a>gift list<br />
I've just ordered it for myself, there's very little I enjoy more than good manners<br />
<a href="https://www.amazon.com/Treating-People-Well-Extraordinary-Civility/dp/1501157981?ascsubtag=b76fa47b-d481-11e7-8736-05b88fe2cb0f" target="_blank">Treating People Well, by Lea Berman and Jeremy Bernard</a></td></tr>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-39347765230910993482017-11-20T11:36:00.002-06:002017-11-20T12:03:54.978-06:00Marie-Hélèn's Apple Cake, from "Around My French Table"I am very fortunate to have found some very wonderful friends in my college years, and even more blessed that they have kept me around since. They are all strong women, wives, mothers, leaders in their churches and communities, and they are all kind. We don't live near each other anymore, but if I could choose my ideal dinner party, it would be at a table with these women.<br />
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We also share a passion for making and eating good food, so you can imagine the bevy of recipes that have been flying back and forth over the last week. From a vintage family recipe for cornbread dressing, and a winter greens gratin, to <a href="https://www.epicurious.com/recipes/food/views/pumpkin-bread-pudding-240275" target="_blank">pumpkin bread pudding</a>, and homemade 5 spice pumpkin ice cream. </div>
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Today I'm sharing one of my favorite dessert recipes that always seems to find its way onto my menu. It has nothing to do Thanksgiving, but everything to do with fall. It is apple season after all. This was one of the first recipes I made from Dorie Greenspan's tome, <a href="https://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?ie=UTF8&qid=1511194394&sr=8-1&keywords=around+my+french+table" style="text-decoration: underline;" target="_blank">Around My French Table</a>. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9kH-9JDGoUPyiv6LkGUx_9c0EnyQg5KdoHDVsqBMN-pcbNDW3059MBEdkrMAbg4DSMf12-kRFjaQgCy575_iyhi-NkbAspXrXBjRKAsTjU1QtIGP7yniKa-ZCtBbKabqOjIzBoKZCc1T/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9kH-9JDGoUPyiv6LkGUx_9c0EnyQg5KdoHDVsqBMN-pcbNDW3059MBEdkrMAbg4DSMf12-kRFjaQgCy575_iyhi-NkbAspXrXBjRKAsTjU1QtIGP7yniKa-ZCtBbKabqOjIzBoKZCc1T/s400/IMG_1013.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy of Around My French Table - HMH</td></tr>
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It is surprisingly simple to make, but the flavor of cooked apples spiked with a bit of rum, evoke a sense of time, and love. I've added one small change to Mrs. Greenspan's recipe, and if she were to ever stumble across this note, I hope she and Marie-Hélène would forgive me. Cardamom. That's it, just 1 tsp of cardamom* takes this cake from elegant simplicity to something a bit more rugged and sensual. Either way you make it, I promise, you will serve this cake to the people you love over, and over again.<br />
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<i>-keep eating</i></div>
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<b>Marie-Hélène's Apple Cake</b></div>
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<i>serves 8</i></div>
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<b><br /></b></div>
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<b>Ingredients: </b></div>
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<ol class="ingredient-groups" style="border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px 0px 0.273em; padding: 0px; vertical-align: baseline;">
<li class="ingredient-group" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<ul class="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: 1.8125rem; list-style: disc; margin: 0.75rem 0px 0.273em 1rem; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">3/4 cup all-purpose flour</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">3/4 teaspoon baking powder</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;"><i>1tsp cardamom*</i></span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">Pinch of salt</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">4 large apples (if you can, choose 4 different kinds)</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">2 large eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">3/4 cup sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">3 tablespoons dark rum</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">1/2 teaspoon pure vanilla extract</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit;">8 tablespoons (1 stick) unsalted butter, melted and cooled</span></li>
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<li><b>Directions: </b></li>
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<ol class="preparation-groups" style="border: 0px; box-sizing: inherit; color: #333333; font-family: utopia-std, serif; font-size: 16px; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="preparation-group" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><ol class="preparation-steps" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Whisk the flour, baking powder, cardamom, and salt together in small bowl.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Peel the apples (or not... leaving the peel will result in a more rustic texture), cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li class="preparation-group" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><ol class="preparation-steps" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. </li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-style: inherit;">*******The cake will keep for about 2-3 days at room temperature. I usually cover it with a tea towel in the evenings.</span></li>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-51138134538170882252017-11-14T18:05:00.000-06:002017-11-15T08:34:42.371-06:00curried shrimp on a bed of sweet potato and zucchini "noodles"<div class="separator" style="clear: both; text-align: center;">
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I made this fairly effortless shrimp dish for dinner last night in an effort to lighten up after a weekend of beef short ribs and pork shoulder. Once the weather turns chilly, it's just hard to enjoy a salad. This recipe is warm, both in temperature and spice. I served it over a bed of greens (to make it more filling and get some extra greens) and finished with a swish of sriracha and squeeze of fresh lime to taste. This way individuals can add as much or as little heat as desired.<br />
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Also, I hadn't planned on sharing this recipe on the blog, so please pardon the sparse nature of this post. The recipe is simple enough, but I'll be more than happy to respond to questions/comments as quickly as possible<br />
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<i>-keep eating</i><br />
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<b>Ingredients:</b><br />
(serves 2)<br />
<ul>
<li>1lb, 16/20 count frozen shrimp (preferable wild, with ez peel shell) </li>
<li>1 medium sized sweet potato, peeled.</li>
<li>2 medium/large zucchini</li>
<li>2 tablespoons olive oil</li>
<li>2 teaspoons curry powder (I like madras curry, very warm, without too much heat)</li>
<li>1/2 avocado</li>
<li>pinch of salt</li>
<li>black pepper to taste</li>
</ul>
<ul>
<li>sriracha</li>
<li>lime</li>
<li>cilantro, or micro greens (radish have a nice bright flavor) </li>
</ul>
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<b>Directions:</b><br />
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Preheat the oven to 400 degrees<br />
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Thaw the shrimp in a cool water bath. <br />
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Using a spiralizer (I have and love this one from <a href="https://preview.tinyurl.com/yd582kmy" target="_blank">Paderno </a>) make noodles from the sweet potato and zucchini.<br />
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Peel the thawed shrimp. In a bowl toss the raw shrimp with 1 tbs olive oil and 1 tsp curry powder.<br />
Place on a sheet pan and roast in the oven for 6-8 minutes. They may seem a bit underdone, but they will finish cooking with the "noodles".<br />
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Add 1 tbsp of olive oil to a frying pan, and bring to medium heat. Sautee the sweet potatoes for a few minutes before adding the zucchini. This is because the sweet potatoes take a few more minutes to soften. Add a pinch of sea salt, and 1 tsp curry powder. <br />
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Using tongs, transfer the shrimp to the fry pan, drizzle with just a bit of olive oil. Toss together with the noodles over medium heat for another 3-5 minutes. Turn the heat off, and move the pan to a cool surface.<br />
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I like to plate a dish like this in a large bowl. This makes it easier to scoop up any remaining sauce at the end of the meal. Using the tongs, divide the shrimp and noodles into your bowls. Top w/ slices of avocado, a and a squeeze of lime. Feel free to add a bit more salt, and some pepper to taste.<br />
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-34831832618483684632017-07-31T15:02:00.000-05:002017-07-31T15:08:26.919-05:00black eyed susansI cannot get enough of this simple summer flower. I've been filling my pots and my garden with them this season, and their bright yellow faces make every day that much more cheerful. This hearty little flower is a favorite of New England gardeners, and it always reminds me of summer on the Cape and Islands.<br />
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-1193561995042730722015-07-19T16:20:00.001-05:002015-08-19T11:40:39.676-05:00gingersnaps and vermouth<div class="separator" style="clear: both; text-align: center;">
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welcome my lazy Sunday afternoon... everyone is napping, I'm camped out in the library listening to the <b><a href="https://open.spotify.com/track/6jXRkIhCVpdLyhNsKkKdHl" target="_blank">Blind Boys of Alabama</a></b> and enjoying my new favourite "tea time" snack. Vermouth on the rocks with a gingersnap cookie. Before you jump to conclusions, this isn't just any vermouth - this is <a href="http://www.carpano.com/en/products/antica-formula/?age-verified=43c606815e" target="_blank">Carpano Antica Vermouth </a> enjoyed best on the rocks. It's slightly sweet with a breath of bitterness ( which is what I love most about it). I made<a href="https://pragmaticattic.wordpress.com/2012/11/19/triple-ginger-pecan-cookies-from-the-cancer-fighting-kitchen/" target="_blank"> these gingersnap cookies</a> a few day ago, and they just get better with time. The almost spicy, but sweet cookie balances the almost bitter, and slightly dry vermouth. Take a deep breath, let it out slowly..... and appreciate the quiet moments.<br />
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(You can use my favourite app in the world <a class="g-profile" href="https://plus.google.com/106728593428751744483" target="_blank">+Delectable</a> to have the Vermouth shipped to your door.)<br />
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<a name='more'></a>(Recipe copied directly from link shared above)<br />
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<strong style="font-size: 1.05em;">Triple Ginger Snap Cookies with Pecans</strong><br /><em><span style="font-size: x-small;">Adapted from T<a href="http://books.google.com/books?id=0cUnaBRvdYAC&pg=PA207&lpg=PA207&dq=cancer-fighting+kitchen+ginger+cookies&source=bl&ots=-PXqQSw319&sig=CaYPFery-2Zn5SKwmj9lSsgy5AQ&hl=en&sa=X&ei=NWOdULDGFbKP0QGEvYC4Aw&ved=0CFYQ6AEwBQ#v=onepage&q=cancer-fighting%20kitchen%20ginger%20cookies&f=false" style="color: #b85b5a; text-decoration: none;">he Cancer Fighting Kitchen</a>. I note the changes I made to the recipe, plus I have added in the weight of some ingredients.</span></em></div>
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Combine the following in a saucepan and bring to a boil, stirring, then let cool completely:<br />1/2 cup coconut oil, melted (I used 4 Tbl. coconut oil and 4 Tbl. safflower oil)<br />2 Tbl. butter (I used 2 Tbl. safflower oil)<br />2/3 cup rapidura (I used 5 ounces Demarara sugar)<br />1/3 cup molasses<br />1 1/2 tsp. cinnamon<br />1 Tbl. ground ginger<br />1/4 tsp. cloves</div>
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Whisk into cooled oil/sugar mixture:<br />1 egg, beaten slightly</div>
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Combine dry ingredients in a mixing bowl and then stir in the oil/sugar/egg mixture:<br />1 1/3 cups barley flour (6.75 ounces, 195 g.)<br />1 1/3 cups spelt flout (7.25 ounces, 205 g.)<br />1 tsp. baking soda<br />1/8 tsp. sea salt</div>
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Stir into the batter:<br />3/4 cup pecans (3 ounces)<br />3 Tbl. chopped crystallized ginger(1.25 ounces, 35 g.)</div>
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<span style="font-size: 1.05em;">Put batter into a 9″x5″ loaf pan lined with parchment paper </span><span style="font-size: x-small;">(I just shaped the dough into a 9″x5″ rectangle and wrapped it in parchment). </span></div>
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Chill the dough for at least three hours (or overnight). Slice the chilled dough into two logs, each 9″x2.5″. </div>
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Slice each log thinly. I sliced the cookies to slightly different thicknesses, but found that the best thickness was between 1/8″ and 1/4″, or the thickness that you would normally roll out cookie dough when using cookie cutters. </div>
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Bake at 400 degrees for 7-9 minutes. The recipe says to space cookies 1″ apart on the baking sheet, but I spaced them closer and then just pulled apart the cookies that spread into each other and fused together during baking. The stated yield for the recipe is 38 cookies, but I got much more, at least 4 dozen.</div>
<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-22422194348534152012015-07-08T05:38:00.001-05:002015-07-08T05:58:53.005-05:00Falsled Kro<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVdjwFpzhe4a8hCLIcpjcRHrrSVbt7D_mnbYlkkI-8ekm7y5h1jtF-xV-NJlRP1wtiM7BPHJLeQjjrB5sz0DuiZZPWQhuQIWzVK-Z8TPYmZNjRhyAKT0-kFM9n-3NElB7uhRTwWFgh54L/s640/blogger-image--169067493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVdjwFpzhe4a8hCLIcpjcRHrrSVbt7D_mnbYlkkI-8ekm7y5h1jtF-xV-NJlRP1wtiM7BPHJLeQjjrB5sz0DuiZZPWQhuQIWzVK-Z8TPYmZNjRhyAKT0-kFM9n-3NElB7uhRTwWFgh54L/s640/blogger-image--169067493.jpg"></a></div>there are times during travel that one has to allow space for experience. some places give us too much to be described using only words and pictures. Falsled Kro is such a place...and so I'm going to put away my camera (phone). <div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuwYHKwyX28G9Rk5cLE9H-ZAJd3ECCnZjL8C1RUbssTxC78UnAm4xUb2MWGAuFmGIbm8CYQkPdPQSS5h8k_rh-3r3yKjvXWPv_LyoVh0vCucMsnQUisFTueJo0mtgll4XNsnMeKxFbmXG/s640/blogger-image-989196469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuwYHKwyX28G9Rk5cLE9H-ZAJd3ECCnZjL8C1RUbssTxC78UnAm4xUb2MWGAuFmGIbm8CYQkPdPQSS5h8k_rh-3r3yKjvXWPv_LyoVh0vCucMsnQUisFTueJo0mtgll4XNsnMeKxFbmXG/s640/blogger-image-989196469.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-epbHhfxdwM03yGRbfFqEft78O1JTHeQEfo3n3rxuL02GAIRkvZgiY11Fb3R5qPV0mHF-I4ivpZmqG-Jow0rBMMndsruh6-LyaKuVoK69jSVhkxY_wO-bN5zVDeVscn-0Uel7vdrF9v1h/s640/blogger-image--33715009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-epbHhfxdwM03yGRbfFqEft78O1JTHeQEfo3n3rxuL02GAIRkvZgiY11Fb3R5qPV0mHF-I4ivpZmqG-Jow0rBMMndsruh6-LyaKuVoK69jSVhkxY_wO-bN5zVDeVscn-0Uel7vdrF9v1h/s640/blogger-image--33715009.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHuff3v8FlpLg4E4qp7lqo6zHF_WNb1YjSpd761M1sVNKcaq5B5K32LvsN5uv60RXm1uwzEv13tckYR1mym_Ewjk8uxz95yv1W9Endzh-nrCgntqjGjo1UKRxqRzGD02H3kJpHu5Jaz-M/s640/blogger-image-745203978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQHuff3v8FlpLg4E4qp7lqo6zHF_WNb1YjSpd761M1sVNKcaq5B5K32LvsN5uv60RXm1uwzEv13tckYR1mym_Ewjk8uxz95yv1W9Endzh-nrCgntqjGjo1UKRxqRzGD02H3kJpHu5Jaz-M/s640/blogger-image-745203978.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBVM0ZoeP7SxE8KdqGrcvxIKaRQo5EuuQWCcT8t0y8vMV58RD6cahc8zCaddJ3TfW231bgtRRCYGzKkPC2DT9ooeQ9hop4zEeLlree817cO9Ogfrl_zmo2Fcz0UcsCP6Efk2Q8OrWQTNM/s640/blogger-image-1111500053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBVM0ZoeP7SxE8KdqGrcvxIKaRQo5EuuQWCcT8t0y8vMV58RD6cahc8zCaddJ3TfW231bgtRRCYGzKkPC2DT9ooeQ9hop4zEeLlree817cO9Ogfrl_zmo2Fcz0UcsCP6Efk2Q8OrWQTNM/s640/blogger-image-1111500053.jpg"></a></div><br></div>Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-5260410218555815582015-07-02T09:04:00.002-05:002015-07-02T09:06:15.007-05:00Denmark ! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Nyhavn, Copenhagen</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nyhavn, Copenhagen</td></tr>
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We're heading to Denmark in just a few hours... It's been over 2 years since Mr. Butter and I have seen our family and friends there, and we are so excited for this trip! Follow me on <a href="https://instagram.com/butterandfigs/" target="_blank">Instagram</a> @butterandfigs , and <a href="https://twitter.com/Butter_and_Figs" target="_blank">Twitter</a> @butter_and_figs as we eat (and drink) our way across the country!<br />
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<tr><td class="tr-caption" style="text-align: center;">Flying into Copenhagen, driving to the west coast, and then slowly making our way back...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Svinklov Badehotel - on the north west coast of Denmark</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fasled Kro, on the island of Odense </td></tr>
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-86265210882668832002015-06-27T14:49:00.002-05:002015-06-27T14:52:58.346-05:00Strawberry Crumble from Anna Jones<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Perfect timing by the Wall Street Journal this morning! I couldn't decide what to make for my tennis team's annual shindig (tonight!), until I came across this recipe for </span><a href="http://www.wsj.com/articles/a-fruit-crumble-with-charisma-1435174334" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;" target="_blank">Strawberry Crumble</a>,<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> by </span><a href="https://instagram.com/we_are_food/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;" target="_blank">Anna Jones</a><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. This is such a beautifully simple recipe, enhanced with elegant nuances from the vanilla bean and lemon zest. I can't wait to get my hands on her cookbook, </span><u style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a href="http://www.amazon.com/Modern-Way-Eat-Satisfying-Vegetarian/dp/0007516703" target="_blank">A Modern Way to Eat. </a></u><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"></span></div>
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Of course, since I have a strong tendency to play with food, I added toasted pine nuts and goat cheese to the strawberry mix, and then drizzled it with a scant amount of <a href="http://www.amazon.com/Crema-di-Balsamico-Balsamic-Regular/dp/B000UCIBX6/ref=sr_1_15?s=grocery&ie=UTF8&qid=1435433542&sr=1-15&keywords=balsamic+reduction" target="_blank">balsamic syrup</a>. I also added orange water to the crumble topping because I didn't have any oranges in my fruit basket. I didn't have poppy seeds either, but thats ok. The orange blossom water adds a slightly exotic aroma to the recipe without interfering with the classic taste of baked strawberries and oats.<br />
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Recipe - courtesy of the Wall Street Journal<br />
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Strawberry Poppy Seed Crisp</h6>
<div style="background-position: 0px 0px; border: 0px; color: #333333; font-family: 'Chronicle SSm', serif; font-size: 16px; line-height: 28px; margin-bottom: 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; font-weight: 600; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Total Time: </span>35 minutes <span style="background-position: 0px 0px; border: 0px; font-weight: 600; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Serves:</span> 6</div>
<ul class="articleList" style="background-position: 0px 0px; border: 0px; clear: both; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 10px; list-style: none; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">1¾ pounds hulled strawberries, quartered</li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">½ cup plus 3 tablespoons light brown sugar </li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">Grated zest of 1 organic lemon</li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">Seeds from 1 vanilla pod </li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">1 cup almond flour</li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">1 cup steel-cut oats</li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">2 tablespoons poppy seeds</li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px 0px 6px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">Grated zest of 1 organic orange</li>
<li style="background-image: url(data:image/png; background-position: 0% 7px; background-repeat: no-repeat no-repeat; background-size: 6px; border: 0px; font-family: 'Chronicle SSm', sans-serif; font-size: 15px; line-height: 21px; margin: 0px; max-width: 580px; outline: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline;">7 tablespoons cold unsalted butter, cut into pieces, or coconut oil</li>
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<span style="background-position: 0px 0px; border: 0px; font-weight: 600; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1.</span> Preheat oven to 400 degrees. In a wide ovenproof skillet, gratin dish or pie dish, toss strawberries with 3 tablespoons sugar, lemon zest and vanilla seeds.</div>
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<span style="background-position: 0px 0px; border: 0px; font-weight: 600; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2.</span> In a large mixing bowl, mix together almond flour, oats, poppy seeds, remaining sugar and orange zest until combined.</div>
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<span style="background-position: 0px 0px; border: 0px; font-weight: 600; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3.</span> Use your fingers to cut butter into flour mixture until it reaches a sandy consistency. Spread flour-butter mixture on top of strawberries in a smooth, even layer.</div>
<div style="background-position: 0px 0px; border: 0px; color: #333333; font-family: 'Chronicle SSm', serif; font-size: 16px; line-height: 28px; margin-bottom: 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-position: 0px 0px; border: 0px; font-weight: 600; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4. </span>Bake until top is golden and strawberries have shrunk and started to caramelize around the edges, 25 minutes. Serve crisp with crème fraîche, ice cream, custard or a thick, rich yogurt on top or alongside.</div>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-55250228545754617902015-02-27T14:07:00.000-06:002015-02-27T14:10:56.422-06:00black truffle almonds...SERIOUSLY.<div>
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I'm always on the lookout for the perfect snack to serve with cocktails...something I can keep in the pantry, but tastes luxurious at a moments notice. My latest, and so far all time greatest, find comes from Starbucks of all places. <b><a href="http://www.squirrelbrand.com/" target="_blank">Squirrel Brand</a></b> Italian Black Truffle Almonds are the best little snack I could imagine. They'll pair perfectly with a sip of lillet, champagne, or a full blown martini ( the latter of which I'm pouring in about 3hrs). You can find them at your local Starbucks ( ridiculous, I know) or order them directly from the <a href="http://www.squirrelbrand.com/" target="_blank">website. </a><br />
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Bon Cocktail! </div>
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Salut! </div>
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ps. rest assured, I conducted a thorough taste test....</div>
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Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-65818559332983639912015-01-08T09:41:00.002-06:002015-01-08T09:52:31.492-06:00cauliflower "fried rice" from the folks at GoopI feel as though I should be apologizing for this post on so many levels. Two uber healthy recipes in a row..., the photos I took look pretty gross..., it's not even my recipe..., and YES, I subscribe to Gwyneth's <a href="http://goop.com/" target="_blank">Goop</a> on a regular basis. It is what it is, and frankly, this is good. I made it for dinner last night, to pair oven roasted salmon, and it was absolutely delicious. Mr. Butter loved it, and we both stuffed our faces without feeling too guilty. <br />
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Just to be clear - <a href="http://goop.com/recipes/cauliflower-fried-rice/" target="_blank">this recipe</a> is taken directly from the folks at Goop. I've come across several versions of "cauliflower rice" over the last few weeks as everyone scrambles to lose a few holiday pounds, and this one looked the best. As per the usual, I added a few ingredients to suit my own taste - which is exactly what I suggest that you do as well.<br />
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<b><u>Cauliflower "Fried Rice"</u></b><br />
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<u>Ingredients:</u><br />
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<span style="font-family: Times, Times New Roman, serif;">1 medium sized head cauliflower, cleaned and broken into large florets</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">1 teaspoon(ish) grapeseed oil (coconut oil would also be good) </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">2 teaspoons (ish) toasted sesame oil</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 medium zucchini, diced</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 pint mushrooms ( any variety will do) diced</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">pinch of red pepper flakes (this will add a bit of heat)</span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; line-height: 14px;">2 teaspoons grated ginger</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 garlic clove minced</span></div>
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<span style="font-family: Times, Times New Roman, serif;">sliced scallions to taste (i used about 6 )</span></div>
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<span style="font-family: Times, Times New Roman, serif; line-height: 14px;">1 head </span><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">radicchio cut into thin strips</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">a few splashes of gluten free tamari - or you can just use regular soy sauce</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">1 lime</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14px;">handful of cilantro, roughly chopped</span></span></div>
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<u style="font-family: Times, 'Times New Roman', serif; line-height: 14px;">Directions:</u><br />
<br />
<div style="border: 0px; box-sizing: border-box; line-height: 24px; margin-bottom: 25px; margin-top: 25px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">To make cauliflower rice, pulse the cauliflower florets in a food processor about 10-15 times for 1 second each time. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa.</span></div>
<div style="border: 0px; box-sizing: border-box; line-height: 24px; margin-bottom: 25px; margin-top: 25px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, 'Times New Roman', serif;">In a large sauté pan, heat grapeseed oil and toasted sesame oil over medium high heat. Add zucchini, mushrooms, red pepper flakes, and a pinch of salt. Cook until the zucchini begins to brown, about 2 minutes.</span></div>
<div style="border: 0px; box-sizing: border-box; margin-bottom: 25px; margin-top: 25px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 24px;">Add the cauliflower "rice", radicchio, ginger, garlic and scallions, and sauté for another 2 or 3 minutes. This will allow the cauliflower to soften and absorb the flavors of the other ingredients.</span></span></div>
<div style="border: 0px; box-sizing: border-box; margin-bottom: 25px; margin-top: 25px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 24px;">In the meantime, whisk together 1 tsp of lime juice and 1 tsp soy sauce w/ a splash of toasted sesame oil. This will be a little dressing of sorts. </span></span></div>
<div style="border: 0px; box-sizing: border-box; margin-bottom: 25px; margin-top: 25px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 24px;">Remove the pan from the heat. Spoon the cauliflower mixture into a shallow bowl. Drizzle the lime dressing over the cauliflower mixture and sprinkle w/ roughly chopped cilantro. There you have it. You can enjoy this warm, or cold, as a side dish to accompany chicken or fish. <b>Always remember,</b> you can adjust the seasoning ( lime, cilantro, soy, etc...) to your personal taste. Enjoy! </span></span></div>
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-10803550190021810172015-01-07T11:24:00.000-06:002015-01-07T11:24:04.929-06:00detox with pancakes ! Happy New Year! I haven't posted anything since August... i know, i know, i know. <br />
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Sooooo, in an effort to be a better blogger, and a healthier body in 2015 ( i know, i know, i know...) I'm starting the year with a recipe for truly healthy PANCAKES. I don't know about you, but I find it difficult to swallow a cold, green smoothie on a morning when the windchill factor is 21 BELOW zero. I need something warm and comforting that pairs well with several cups of very hot (and very strong) coffee.<br />
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These pancakes are gluten-free, dairy free, and paleo (w/ the exception of the baking soda which you can omit if need be.) I promise this recipe will fill your belly and warm your soul as you prepare to face these freezing cold winter days!<br />
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<a name='more'></a><br /><br />
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<b><u>Pancakes</u></b> - that are good for you !<br />
<i>(This recipe makes 1 large pancake guaranteed to be filling. Recipe can be doubled, tripled, etc... One can also make smaller pancakes...)</i><br />
<br />
<u>Ingredients:</u><br />
1 egg<br />
1/4 cup almond flour<br />
1 Tablespoon ground flax seed<br />
1/8 tsp salt<br />
dash ( barely a whisper ) of baking soda<br />
pinch of cinnamon<br />
1/2 tsp vanilla<br />
1 -2 tablespoons of Almond Milk<br />
blueberries or 1/2 banana if desired<br />
<br />
<u>Directions:</u><br />
Using a wire whisk, combine all ingredients thoroughly in a mixing bowl. Add the almond milk 1 tablespoon at a time until the batter has reached a desired consistency ( just like a regular pancake). Add some fruit, blueberries or 1/2 banana if you like. <br />
<br />
Place a skillet over medium heat. Once the skillet is warm, spray w/ a bit of coconut oil- just enough to keep the pancake from sticking. Pour the batter into the skillet and then cook as you would a regular pancake - about 4- 5 min on each side.<br />
<br />
Once the pancake is cooked through, move it to a plate, drizzle w/ raw honey(paleo option) or REAL maple syrup (grade b is best), and enjoy! <br />
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-13803779389895125222014-08-16T11:34:00.000-05:002014-08-16T12:14:58.873-05:00curating one's kitchenSaturday mornings are the best for many reasons, one of my favorites being the <a href="http://online.wsj.com/itp/20140816/us/offduty" target="_blank">Off Duty</a> section of the Wall Street Journal, as well as shopping online for my kitchen. This morning,<a href="http://www.onekingslane.com/" target="_blank"> One King's Lane </a>is featuring a <a href="https://www.onekingslane.com/sales/41272" target="_blank">lovely sale</a> curated by chef Jody Williams of one of my favorite bistros in New York, <a href="http://www.ilovebuvette.com/" target="_blank">Buvette.</a> <br />
<br />
A few of my favorites from this morning's sale:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikStECEa9juDiggWlsfinAPm6R2d-UH_hhuzL6ALqWbQRds3pWASfvJt2L0mzTgLVW0blSo6RMH8S9bY1wz_X-ttVGjfnXo3ZMvjQmymhZF42JWXHHBq6AmWfowmRSS0x6tRtWEFe0qUIV/s1600/Product_ASN10038_Image_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikStECEa9juDiggWlsfinAPm6R2d-UH_hhuzL6ALqWbQRds3pWASfvJt2L0mzTgLVW0blSo6RMH8S9bY1wz_X-ttVGjfnXo3ZMvjQmymhZF42JWXHHBq6AmWfowmRSS0x6tRtWEFe0qUIV/s1600/Product_ASN10038_Image_1.jpg" height="217" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3 class="prod-name">
<a href="https://www.onekingslane.com/product/41272/1528123">
<h3 class="prod-name">
S/6 Laguiole Steak Knives, Wood</h3>
</a></h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRM46QmNJyV6OL-LPzO_XGWauplb5DwRWftzdsZZ0PmPZt6PMwW8s1hNh9uwX0Ju6dLrMsl7gfSpfbpKucEORXpoRah4TFWHPWDKOC6zrc7Bjt8lOUF2zQhQHz8AsyS8AXt1h1zsdT4UI/s1600/Product_MVL10043_Image_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRM46QmNJyV6OL-LPzO_XGWauplb5DwRWftzdsZZ0PmPZt6PMwW8s1hNh9uwX0Ju6dLrMsl7gfSpfbpKucEORXpoRah4TFWHPWDKOC6zrc7Bjt8lOUF2zQhQHz8AsyS8AXt1h1zsdT4UI/s1600/Product_MVL10043_Image_1.jpg" height="217" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3 class="prod-name">
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<h3 class="prod-name">
Hammered Ice Bucket, Silver</h3>
</a></h3>
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English Wicker Picnic Baske</a></h3>
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<a href="https://www.onekingslane.com/product/41272/2206731">
Antique Wood Pantry Box w/ Lid</a></h3>
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<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0tag:blogger.com,1999:blog-8606506587859116731.post-79285989378796006282014-08-08T16:04:00.003-05:002014-08-08T17:43:59.131-05:00chimichurri is always a good ideaLast night mr. butter and I hosted a party for one of the most courageous women I know. One year ago yesterday, my friend Laurie was in a terrible accident (does being run over by a car count as terrible - i think yes) and on July 28th she completed IronMan Canada in under 15 hours! One of our friends brought a Wonder Woman wine glass for her and it's an absolutely fitting title.<br />
<br />
I didn't take a single photograph last night... which is very typical when I'm hosting. While I can't take credit for any of the food (I hired a caterer), I knew we were grilling flank steak, so I made a chimichurri sauce to serve drizzled with the meat. I don't like to brag, but this sauce is killer. I had several requests for the recipe - so here it is. You have to make it the night before, and it gets better every day after that.<br />
<br />
Chimichurri is an Argentinian sauce used primarily for meat. The key ingredients are parsley, garlic, oil and vinegar. Some chimichurri's are green. I like the sweet acid that tomatoes and red peppers add to the flavor combination. I also like a little heat - which is what the paprika provides.<br />
<br />
<b>Chimichurri Sauce</b><br />
<br />
<u>Ingredients:</u><br />
<br />
1 medium onion; finely chopped<br />
4 cloves garlic; finely minced<br />
1/2 of a red bell pepper; seeded and finely diced<br />
2 peeled tomatoes - I prefer San Marzanos<br />
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup) <br />
1 Tablespoon dried oregano <br />
1 Tablespoon hot hungarian paprika<br />
1 Teaspoon bay leaf crushed into very small flakes<br />
1 Tablespoon coarse salt<br />
1 Teaspoon ground black pepper<br />
<br />
1/4 Cup Red Wine Vinegar<br />
1/4 Cup Water1/2 Cup Olive Oil<br />
<br />
<u>Directions: </u><br />
<br />
Combine all of the fresh ingredients in a large bowl. Mix thoroughly and allow to sit for 30 minutes. This will allow the salt to sweat the veggies = tasty!<br />
<br />
Add the vinegar and water, stir to combine and allow to sit for another 20 minutes or so.<br />
<br />
Finally add the olive oil. Make sure everything is mixed together, cover and put it in the fridge overnight.<br />
<br />
Serve at room temperature. It's good on steak, eggs, chicken, swordfish, salmon, a sandwich, you name it.<br />
Enjoy! <br />
<br />
<br />Butter and Figshttp://www.blogger.com/profile/03620278483403146187noreply@blogger.com0