tag:blogger.com,1999:blog-15988239991314111152024-02-19T02:23:57.667-08:00Southern Belle in Santa BarbaraSB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-1598823999131411115.post-9936679189215747642014-12-13T13:36:00.000-08:002014-12-13T13:36:41.135-08:00'Tis the Season for Toddy's!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hEy0UWba5saglyzZ38dUZmLhyC_8vmKsz4IuY4tV1b8TefWBaQ7K8r18bXeaXQ4brv0cqEr4U3IhQlO-zs2SxvOqQwhtbgQd7lshsltZ68IW3pTXNa_EFgarLLP4TZGFeKxEeun2o_Y/s1600/IMG_6034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hEy0UWba5saglyzZ38dUZmLhyC_8vmKsz4IuY4tV1b8TefWBaQ7K8r18bXeaXQ4brv0cqEr4U3IhQlO-zs2SxvOqQwhtbgQd7lshsltZ68IW3pTXNa_EFgarLLP4TZGFeKxEeun2o_Y/s1600/IMG_6034.jpg" height="400" width="300" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I know it seems like I've totally abandoned this blog. I haven't. It's true that I've done way less cooking since I made the move to San Francisco (thanks for nothing, crappy electric stove), but I also pride myself in only posting recipes here that I really love and would make again and again. Unfortunately, most of the new things I've tried of late have been huge disappointments. That amazing slow cooker chicken tikka masala—it sucked. The world's best cookies guaranteed to stop a 2 year old from crying—not so much. The delicious looking asian chicken soup—not delicious tasting. I guess it left me feeling kind of uninspired and I found myself turning away from the kitchen, which has been a place I've always loved. </span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhyphenhyphengzQ8clQfCo0nTZpLNgNwZyvvSu8irPyM_bNAhKhSJwLrk-V7vH-SET_syQVuaxMBSdgKb2yoQwn9T8e6zbwSMY1PUh8d3pYZkG6o-E2SWqFxXqh9yoQMD9VGkZlBtUUssF1FSvbOk/s1600/IMG_5978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhyphenhyphengzQ8clQfCo0nTZpLNgNwZyvvSu8irPyM_bNAhKhSJwLrk-V7vH-SET_syQVuaxMBSdgKb2yoQwn9T8e6zbwSMY1PUh8d3pYZkG6o-E2SWqFxXqh9yoQMD9VGkZlBtUUssF1FSvbOk/s1600/IMG_5978.jpg" height="400" width="300" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This feeling was kind of weird and sad, and I wondered how I could rekindle my love of cooking (even though I will continue to hate my electric stove). I needed some kind of inspiration to want me to get back in the kitchen. Sometimes inspiration comes from unlikely places. For me it was the <a href="http://www.weather.com/forecast/regional/news/california-rain-flood-threat-drought-relief-middec2014" target="_blank">Pineapple Express</a>. Good lord, not the movie. If that were the case, this would be a blog post about spaghetti-o cupcakes with velveeta frosting and curly fries of top. No, I'm talking about the "strongest storm in terms of wind and rain instensity since October 2009." Apparently for people living in the Bay Area, this translates to cancel all the schools, close the bridges, and shutter yourself indoors. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As a girl who grew up in the southeast who weathered many a hurricane, this seemed flat out silly to me. But who's going to turn down a "snow day"?! Not me! In fact, it inspired me to get back into the kitchen and cook some cozy comfort foods, like <a href="http://www.southernbelleinsantabarbara.com/2011/05/homey.html" target="_blank">this</a>, and whip up this magical brew: a hot bourbon-orange tea toddy. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It turned out to be the perfect elixir to weather the "storm." It had the perfect balance of caramel from the bourbon, spice from the fresh ginger, and zingy citrus from the lemon and tea. You literally felt warmed from the inside out. It had some unusual ingredients (I'm talking about you, crushed red pepper), but it turned out to be so delicious that I did feel inspired to get back in the kitchen—to make another batch of this liquid pleasure. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It will definitely be in high rotation this winter and would be perfect for the holiday season. Because let's be serious; usually the holidays with family is a trip—to the liquor store. This hot toddy helps take the edge off and the chill off, and frankly is a much more civilized way to drink alcohol in front of the kids. People will think you're being all zen by having a nice cup of tea when really it's the only thing keeping you from losing your mind. It IS that time of year.....</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Happy Holidays, y'all! </span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Hot Bourbon-Orange Tea Toddy</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">from Southern Living </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 (3-inc) piece fresh ginger, peeled and thinly sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 lemon, cut into 8 wedges</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup honey</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp crushed red pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 regular-size orange pekoe tea bags (or black tea)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup bourbon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bring first four ingredients and 1 at of water to a boil in a medium saucepan over medium-high heat. Remove pan from heat. Add tea bag; steep 10 min. Remove and discard solids, using strainer or slotted spoon. Whisk in bourbon and serve hot or warm. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Makes 4 1/2 cups</span></div>
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SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-17725063553020400722014-09-18T21:08:00.001-07:002014-09-18T21:08:28.668-07:00Nuts for Nutella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicad0qnBHEi3YwZVDV0BpuWtb9N5LHuSNVW-UlZeq59otojhL-WnO7InsGDRzSOklvaF8AEfzMGovE0hAqd9MbijIzGFSo8mH9vKB2ysBdgOShlwXAEuiXBEQKtikIfxZhUs4D-1EqlBI/s1600/IMG_4633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicad0qnBHEi3YwZVDV0BpuWtb9N5LHuSNVW-UlZeq59otojhL-WnO7InsGDRzSOklvaF8AEfzMGovE0hAqd9MbijIzGFSo8mH9vKB2ysBdgOShlwXAEuiXBEQKtikIfxZhUs4D-1EqlBI/s1600/IMG_4633.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">People can be pretty passionate about which foods they like—or don't. Just ask any card-carrying mayonnaise hater. On the happy end of the spectrum are the Nutella-holics. Trust me, I think the combo of hazelnut and chocolate is brilliant but I don't feel the need to slather it on everything from bread to my face like some of the <strike>freaks</strike> fans.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_R7Pc2YAVB-vHXZJ8aYar7UNRRd0HfpbhpgoboGoKAO5BYZxjTvXwAQjdrKE-hZZROAM8PsgLsDpNgyXDU4oV66qfBRMMW7ve9f1N_bb5MJUPIiv5r9JXlIFjfumPYcd3YxD3uiVQD9E/s1600/tumblr_lm0s8cnO8r1qkaxz1o1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_R7Pc2YAVB-vHXZJ8aYar7UNRRd0HfpbhpgoboGoKAO5BYZxjTvXwAQjdrKE-hZZROAM8PsgLsDpNgyXDU4oV66qfBRMMW7ve9f1N_bb5MJUPIiv5r9JXlIFjfumPYcd3YxD3uiVQD9E/s1600/tumblr_lm0s8cnO8r1qkaxz1o1_500.jpg" height="300" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sometimes I have an instant food association with someone. Mushroom risotto is Wendy. Ribs are my nephew Will. Salted caramel is Drea. And Nutella is the </span><a href="http://www.yummymummykitchen.com/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Yummy Mummy</a><span style="font-family: 'Trebuchet MS', sans-serif;">. Marina is an amazing cook and photographer and has her own </span><a href="http://www.amazon.com/Yummy-Mummy-Kitchen-Effortless-Irresistible/dp/0062213555/ref=sr_1_1?s=books&ie=UTF8&qid=1411098104&sr=1-1&keywords=yummy+mummy+cookbook" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">book</a><span style="font-family: 'Trebuchet MS', sans-serif;"> out filled with dozens of delicious dishes. So Marina, this one is for you in case you've run out of ways to get Nutella into your blood stream. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUJJBvdbALAH7KNQAxAt_gw1Xmu64cmh8qwHWXgrk3Qo9XQF7GcG01XUqcVlLTGVywIf9lQWqnUvD4e7Co_1OwuX6aQ5lj_K1w7lemsMoKY_TTDBEXMAk2MhPYvuTjDMzWScnBMVOOqo/s1600/IMG_4608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUJJBvdbALAH7KNQAxAt_gw1Xmu64cmh8qwHWXgrk3Qo9XQF7GcG01XUqcVlLTGVywIf9lQWqnUvD4e7Co_1OwuX6aQ5lj_K1w7lemsMoKY_TTDBEXMAk2MhPYvuTjDMzWScnBMVOOqo/s1600/IMG_4608.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I was drawn to this recipe because I like cookies, particularly oatmeal cookies. But I'd rather put chocolate chips in them instead of raisins, so this combination of an oatmeal cookie and a chocolate hazelnut cookie seemed pretty genius. When you think about it, is anyone really going to complain about a cookie infused with the Italian hazelnut sensation? The answer is no. I know this because I gave them to all my new neighbors and now they love me—inviting me over for drinks, bringing in my mail, etc. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So if you have a Nutella freak in your life or simply need something for a bribe, this could be your ticket. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaJaLMWMz4-IeNxbPqPV7_6S7VZdaIDJ3bRqh83DFIQbYiQobzwkkbbT20Rofv-1yXBSD-IfcPeRFb_cMQozpgm7LRS8YTqqh0YB12-VqMGLX3biXFzg3ZNHgIjdwyrWSmySfOSwm5fU/s1600/IMG_4623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaJaLMWMz4-IeNxbPqPV7_6S7VZdaIDJ3bRqh83DFIQbYiQobzwkkbbT20Rofv-1yXBSD-IfcPeRFb_cMQozpgm7LRS8YTqqh0YB12-VqMGLX3biXFzg3ZNHgIjdwyrWSmySfOSwm5fU/s1600/IMG_4623.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And if you happen to be in San Francisco this week and are a Nutella lover, come join your brethren and celebrate the brand's 50th anniversary! It sounds like a Nutella love fest with a food truck making all things Nutella, t-shirts, stickers, and even free jars of the stuff. Check <a href="http://sf.eater.com/archives/2014/09/18/nutella_food_truck_coming_to_sf_this_weekend_plus_five_sf_nutella_dishes_to_try.php" target="_blank">this</a> out for the details. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNtdOZN9v2L3IbcamlSfBY8jUI0bT1C2KIzYGq5LKwPG8gbFoDfWioQQBqoKZVUelefikIS-k83UqcxwWbpoUazIKJw0bAVEQn1h6lHn06dBV4g4TiRMR3piyC9FMBoRbL9oBdm5TSAo/s1600/IMG_4637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNtdOZN9v2L3IbcamlSfBY8jUI0bT1C2KIzYGq5LKwPG8gbFoDfWioQQBqoKZVUelefikIS-k83UqcxwWbpoUazIKJw0bAVEQn1h6lHn06dBV4g4TiRMR3piyC9FMBoRbL9oBdm5TSAo/s1600/IMG_4637.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Oatella Cookies</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">from Food and Wine</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 3/4 cups all-purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp kosher salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup vegetable shortening</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup granulated shortening</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup packed dark brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 large eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 13-oz jar Nutella</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups rolled oats</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Scoop 1-Tbsp mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the edges are lightly browned and the cooked are just set; shift the pans from front to back and top to bottom halfway through baking. Don't overcook. They'll turn out pretty hard (even if you like crunchy cookies). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Immediately transfer the cookies from the pan to the racks to cool. Repeat with the remaining dough. </span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com3tag:blogger.com,1999:blog-1598823999131411115.post-74853584804758481482014-08-19T11:06:00.001-07:002014-08-19T11:06:57.699-07:00Holding On<div class="separator" style="clear: both; text-align: center;">
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Whoa!!! Did I see my southern friends post photos <u>last week</u> on Facebook of their kids going back to school?! WTF?! It's the middle of August?! Since when did the buzzkill guillotine cut off summer while we're still in the thick of it? Well, I'm in the thick of fog actually, but there are times in the day when I see the sunshine. Everyone keeps telling me to wait until September when apparently summer arrives in San Francisco. We do have plenty of amazing summer produce so at least it <i>tastes</i> like summer to me. </div>
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<span style="font-family: Trebuchet MS, sans-serif;">A quintessential summer dish in my book is a caprese salad. Done right, this timeless combination of fresh tomatoes, mozzarella and basil is more than the sum of its parts. But every component counts, so you've got to find really good stuff or it's a little depressing—no better than the tomatoes you find in the grocery store in January. And while I like a good classic, I often find myself drawn to push the envelop—just a tad. One of my favorite summer fruits is the nectarine, and I thought it might be a nice add to a traditional caprese. And then since I hate my electric stove, I thought I'd expand it even further and make a full dinner caprese highlighting some of summer's best bounty. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Actually, as I type this, I realize one could argue it's not a caprese at all. Just because a dish has tomato, mozzarella and basil in it doesn't automatically make it a caprese. It's like the people who rate recipes on cooking sites and they give the recipe "4 forks" but then proceed to tell you that they completely changed every ingredient in the recipe. Ummm, yeah, bozo, that's not even the same recipe so how can you even rate it? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Given that, I guess I'm better off stating that this dish was perhaps inspired by the caprese salad. But this version has been bulked up to make it a legit dinner. And even if you don't hate your stove like I do, but are just feeling lazy or it's too hot to cook where you are (damn you), then this is your ticket. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You do start with tomatoes, mozzarella and basil, and then I added fresh corn cut off the cob, rotisserie chicken, arugula and my beloved nectarines. You could get crazy and shake up the caprese world even more by substituting any combination of bacon, prosciutto, peaches, roasted red peppers, roasted zucchini, burrata, mint or even tarragon. Drizzled with some good olive oil and lots of fresh ground pepper and salt, you've got a guaranteed winner. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Even though kids are starting to head back to school, you've still got some weeks left before the stone fruit disappears. Here are a few nectarine tips you may appreciate: </span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Go for freckles. Sun spots on nectarines are a sign of sweetness. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take a whiff. Choose fruit that is fragrant and has a little give or is only moderately firm. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Don't chill. For the fullest flavor and juiciest fruit, store nectarines at room temperature, slightly apart, until they yield slightly to the touch. Then put them in the refrigerator. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Know your colors. White nectarines are sweet and delicate and perfect served fresh in desserts. Yellow ones are brighter and richer flavored and can be served raw or cooked in sweet or savory dishes. And there is no need to remove the skin when cooking, unlike peaches. </span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">And hurry the hell up, September! </span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Summer's Bounty Caprese Salad</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pint cherry tomatoes (or 1.5 lb heirloom tomatoes)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 ripe nectarines</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 oz fresh mozzarella or burrata cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">corn cut from 1 ear</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups shredded rotisserie chicken</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-6 oz arugula (or other lettuce)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chopped fresh basil (purple or green)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">handful fresh mint, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp champagne vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp white balsamic (traditional can work too)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp Dijon mustard</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh salt and pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Whisk together vinegars, oil, mustard, salt and pepper. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Slice tomatoes and nectarines, and tear burrata or mozzarella into chunks. Add to large bowl with corn, shredded chicken, and arugula. Drizzle dressing on top, mix and add salt and pepper to taste. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Turn onto a large platter and scatter basil and mint on top. Add more salt and pepper if needed. </span></div>
SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-10917033717393201862014-08-03T15:17:00.002-07:002014-08-03T15:43:45.639-07:00Year of the Horse/Summer of Corn Soup <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenV7dFjmIlGm6zw5YfySO5ho991rp3n6xAJYWyVDcV9JOxvyZ5_raMxYsU8WWY_E67pEkL0_7aA19jiWbIrE8kwbonNsV1-EFVwvENw2tg3iWYmxW83cjMvxtj6i3P0kH8e-8Mij81AA/s1600/IMG_4479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenV7dFjmIlGm6zw5YfySO5ho991rp3n6xAJYWyVDcV9JOxvyZ5_raMxYsU8WWY_E67pEkL0_7aA19jiWbIrE8kwbonNsV1-EFVwvENw2tg3iWYmxW83cjMvxtj6i3P0kH8e-8Mij81AA/s1600/IMG_4479.jpg" height="298" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">While 2014 is the Year of the Horse, it must be the Summer of Corn Soup. I've been eating out a lot this summer. A. Lot. And corn soup seems to be in high rotation on the restaurant scene. I'm not complaining. If you're all about farm to table and using seasonal ingredients (which seems de rigueur with many chefs these days), then corn soup makes total sense given corn's availability and sweetness during this time of year.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I happen to really like corn soup. Maybe it reminds me a little bit of the creamed corn of my youth. It was one veggie I gladly heaped on my plate. Probably because it was almost dessert-like, resembling some type of savory yet slightly sweet pudding. Cornbread in the south typically has no sugar in it. While I like that, especially dunked in a cup of milk, I'm secretly partial to the "cornbread" I find in restaurants outside of the south or from boxes sold in the grocery store. My grandmother calls that sweet cake. You can call it anything you want and I will eat it by the pan. This is coming from the girl who prefers eating yellow cake mix raw rather than cooked, so it really isn't all that surprising that I like corn soup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVJWX5hJUP5qhy6jOjkrvfiBM0T_4WAguXTvMoBkN-vZUQ_lY1CMjw4jkriOBApntLIHxdBeGQSZSujV1Mv645DpnWuHnonas2fzgv3pV79oC3nDliuqd34qsgOsXJvi3fcKJ1A9o5ls/s1600/IMG_4198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVJWX5hJUP5qhy6jOjkrvfiBM0T_4WAguXTvMoBkN-vZUQ_lY1CMjw4jkriOBApntLIHxdBeGQSZSujV1Mv645DpnWuHnonas2fzgv3pV79oC3nDliuqd34qsgOsXJvi3fcKJ1A9o5ls/s1600/IMG_4198.jpg" height="400" width="298" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I've actually become a little obsessive about it. I anxiously await the presentation of the menu at a restaurant and make a visual bee line to the appetizer section hoping, with bated breath, to see corn soup listed. More often than not it is, but the successful manifestation of it varies greatly. I feel like I've turned into my father. He nearly almost always orders French onion soup if he sees it on the menu. It doesn't matter if it's 10 o'clock in the morning or 100 degrees outside. He sees it, he gets it, and he's generally happy with it. Well, that's me this summer except that I'm much less accepting. I've started acting like a judge at an Olympic figure skating competition.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Hmmm, this one needs some finishing salt. </span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Ohhh, this one is so silky. Did they run that through the chinois twice? </span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Ahhh, the aleppo pepper really adds the perfect hit of smokiness and depth. </span></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I recognize that I sound like a moron, but it's as if I'm chasing the perfect bowl of corn soup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Z2Qlyrwk79XgjnDN9mTWHwQhzetHXWGhEkbyc_uqz14MvRtw6vyslwn12eyGyF93BQvJVqc3Ndcl3W03ht91WGWGdVDcml3qWAf-0iddeoafP266JNisfExYh0ByDHAq8L5DarGd0MQ/s1600/IMG_4393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Z2Qlyrwk79XgjnDN9mTWHwQhzetHXWGhEkbyc_uqz14MvRtw6vyslwn12eyGyF93BQvJVqc3Ndcl3W03ht91WGWGdVDcml3qWAf-0iddeoafP266JNisfExYh0ByDHAq8L5DarGd0MQ/s1600/IMG_4393.JPG" height="298" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I actually think I found it. I ordered it to share with my dining companion but after tasting it I was ready to fight him for it. And then I secretly wanted another bowl but was too embarrassed to ask for it. So, after seeing a bin of fresh corn at the farmer's market last weekend, I thought I'd try to replicate it. I'm sure the chef of the restaurant would give me a big eye roll right about now. "<i>Bitch, puh-leaze</i>," he's saying under his breath. Whatevs. My version turned out awesome.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I don't think I can really claim much credit. The key, of course, is to get really good corn. Sweet summer corn is truly fabulous with its row upon row of plump, slightly misshapen and firm kernels in varying shades of yellow beneath it's silky cover. It's like unwrapping a present. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, corn soup. It's really easy to make as the corn is the superstar. You basically just cut the kernels off the cob and simmer them in some broth and a little cream until tender. You could stop there but I was going for restaurant-quality corn soup, which would require a few more steps. Namely pureeing it. And then because I wanted fancy (as in "refined" not as in <a href="https://www.youtube.com/watch?v=O-zpOMYRi0w" target="_blank">Iggy Azalea</a>) corn soup, I strained it and discarded all the solids.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you're left with is almost liquified sweet earthy summer corn. It's silky smooth and on the thin side by intention. It's ethereally light but quite rich. It's the essence of a perfect cob of corn.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Fresh Corn Soup</span></i><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium sweet onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 cups of corn kernels (cut from 10-14 ears)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 cups chicken broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 stick of butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp coarse sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fresh ground pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chipped fresh chives</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ground Aleppo pepper and good olive oil to finish</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Warm olive oil over medium heat and sauté onions until caramelized, approximately 7 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Simmer corn with salt, onion, chicken broth, cream in a large pot or Dutch oven, covered, 20 minutes, or until very tender. Add the butter and stir until melted. This is actually what adds silkiness to the soup. Remove from heat. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Puree soup in batched in a blender or using an immersion blender in the pot. As each batch is pureed, pour through a coarse sieve, pressing on solids, into a saucepan. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Reheat soup, stirring, on low, and season with additional salt and pepper as needed. If soup is too thick, thin with a little chicken broth or water. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Ladle into bowls and sprinkle a little Aleppo pepper and chives on top. Finish with a drizzle of good olive oil. </span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-20097536104418269632014-07-06T21:03:00.000-07:002014-07-07T10:32:14.711-07:00Pop Goes Summer<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">It's summertime and the living is easy, right? Umm, apparently I didn't get that memo this year. Frankly, I'm still in a state of shock that we just celebrated America's birthday—again. Didn't we just do that, like, 3 months ago? I love this holiday but just can't believe we've already blown through half the year!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">If I'm being honest, it doesn't really feel like summer to me. I'm in San Francisco this year so Summer has her own ideas about when and how to show herself—and let's just say she's being quite coy if not downright AWOL. I'm not totally surprised. I mean I was warned but you kind of just nod your head as a courtesy, saying to yourself, "They can't really mean that I should bring my down puffer jacket with me to a daytime outdoor concert in mid-June, right?" Yes, they actually do.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I've also been traveling a ton and haven't had much downtime so it just doesn't <i>feel</i> like summer to me. Where is the sand between my toes, my sunburned nose, the slower pace? Please know that I'm not complaining. It just feels like sometimes we're running so fast we don't stop and enjoy the small moments we're given. I made a commitment to fix that upon my return to my own bed after a 12-day stint. Thankfully Summer cooperated and I had the most lovely leisurely, sunny stroll through the Ferry Building's <a href="http://www.yelp.com/biz/ferry-plaza-farmers-market-san-francisco" target="_blank">farmers market</a> on Saturday with my new friend <a href="http://www.marisavoorhees.com/" target="_blank">Marisa</a> (thank you, Val and David, for the introduction!). We decided to select a few items from the market and make a picnic lunch of it. So many amazing things: juicy, ripe peaches; a zingy eggplant hummus with fresh falafel; rotisserie crack, I mean, chicken; and some fresh shucked <a href="http://www.oysterguide.com/maps/california/hog-island-sweetwater/" target="_blank">Sweet Water oysters</a>. It was kind of ridiculous actually and definitely made me pause and enjoy the simple pleasure of each bite and the sunshine on my face and the sea air I was breathing. And for the first time, it actually felt like summer to me.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While at the market, I picked up a pint of organic grape tomatoes that looked like candy and made a commitment to make dinner with them on Sunday. I've been on the road eating and drinking excessively and it was just a long holiday weekend (which was not a dry one), so figured my body was more than overdue for some healthy nourishment. But I also wanted something quick and tasty. Food has to taste good to me. I can't suck down a wheatgrass juice shot if you promised it would rid me of cancer forever. But I've learned that really good, really delicious food can be fast and healthy. This is one of those dishes. And honestly perfect for summer.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Just sear some sea scallops, char some cherry tomatoes until they burst, and then finish the dish with some white wine vinegar, fresh tarragon and toasted hazelnuts (or leave the hazelnuts out if you forgot to add them like me). The dish literally comes together in minutes and with every bite, pop goes summer! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Hello, Summer! I'm looking forward to hanging out more with you! </span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Scallops with Hazelnuts and Warm Tomatoes</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">from Bon Appetit</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup coarsely chopped hazelnuts </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp olive oil, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Kosher salt and freshly ground black pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 lbs of large sea scallops, side muscle removed, patted dry </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pint sun gold or grape tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small shallot, finely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp white wine vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp fresh tarragon leaves</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 350 degrees. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, about 8-10 minutes. Toss with 1 Tbsp olive oil; season with salt and pepper. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Place sea scallops on a few paper towels and pat dry. This is important so don't skip! Otherwise your scallops will release a bunch of liquid when they cook—not good. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Heat remaining 2 Tbsp oil in a large cast iron or probably better yet a non-stick pan over medium-high heat. Season scallops with salt and pepper and cook until golden brown (and release from the pan) and cooked through, about 3 minutes per side. Transfer to a plate. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Pour off most liquid in skillet. Add tomatoes and shallots, season with salt and pepper, and cook tossing until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Serves 4</i></span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-82785917279443355272014-06-19T21:25:00.000-07:002014-06-19T21:25:49.123-07:00BYOB(W) <span style="font-family: Trebuchet MS, sans-serif;">So you probably thought I've been slipping these past few months with no posts. But here's the thing: it's really hard to have a cooking blog if you haven't been cooking. Well, if by "cooking" you mean opening up a bottle of wine or pouring a bourbon neat, then I've definitely been cooking my ass off! I I relocated (temporarily, not temporarily—TBD) to San Francisco a few months ago and literally I have been out almost every single day given the ridiculous access to incredible restaurants that surround me. I mean I have yet to have a bad meal—and I've had A LOT of meals. Remember the whole "freshman 15" thing. Well, I've discovering there is also a "San Francisco 15" thing. Thank God summers are too cold up here to wear a bathing suit! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I have cooked exactly twice since coming north and one was this drink (OK, so I'm using that term "cooking" loosely here). But it's definitely a blog-worthy dish . . . er . . . drink. I made it as a signature drink for a party a friend hosted for <a href="http://bringyourownbigwheel.com/" target="_blank">this event</a>. I thought she said it was BYOB (which I'm totally down with), but then she corrected me, saying the party was for <a href="http://bringyourownbigwheel.com/history/" target="_blank">BYOBW</a>. What?! Seriously, I couldn't make <a href="http://bringyourownbigwheel.com/history/" target="_blank">this stuff</a> up if I tried. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Yep, this is a race comprised of adults dressed in ridiculous costumes (i.e. Hello, Mr. Stormtrooper) riding very tiny and unstable plastic tricycles, et. al. down a really steep and very curvy road (in fact the crookedest road in all of San Francisco). How people do not lose their life or limb is clearly an act of God. If you don't believe in a higher power, come watch this race. It's kind of like watching Jackass. Lots of people doing really stupid and dangerously risky things with their bodies. It's completely absurd but also looks fun as hell. [And I apologize for being a dummy and not holding my camera horizontal when shooting. Rookie!]</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Racers are corralled together in heats (how this is organized is beyond me but it seems to work) and then they're off—and carnage ensues. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Every turn means epic mass collisions and traffic jams with the crowd moaning and groaning along with them. Yet, when the racers finish, they steadfastly march back up the side of the hill with enormous grins on their faces and do it all over again—until their vehicle is basically demolished. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Towards the end of the race, it was all I could do to hold myself back from grabbing someone's nearly crushed big wheel and throwing myself down a steep hill with no body protection. I heard someone say it was the most fun you can have legally and I think he may be right. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My drink is easy to make but looks very upscale and adult, which is about as opposite as you can get from Bring Your Own Big Wheel (BYOBW) but no one seemed to mind. It was the Bourbini, which was created originally by Louisville's <a href="http://doccrows.com/" target="_blank">Doc Crow</a> and combines America's native (and my favorite) spirit with champagne for a unique twist. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And in case you want to see more of the craziness, you can watch <a href="http://blog.sfgate.com/stew/2014/04/21/watch-the-best-bring-your-own-big-wheels-race-clips/#22648101=0" target="_blank">here</a>. </span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Bourbini</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 oz bourbon (I used Bulleit)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 dashes peach bitters (I found at BevMo)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 oz peach liqueur (also found at BevMo)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lime slice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sparkling wine topper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh mint</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparation</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Shake ingredients with ice, strain into glass, top with sparkling wine and garnish with mint sprig.</span></div>
SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-51071657701000903882014-02-27T00:18:00.006-08:002014-03-01T14:16:20.442-08:00One-Track Mind<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">My father, whom most people call the Colonel or KP, kind of has a one-track mind. He gets fixated on one thing and it remains top-of-mind for quite a while. Anytime you speak to him, he'll ask you the one same question as if he's asking you for the very first time. It's like a weird selective amnesia.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, he really likes comfort foods, such as soups, beef stroganoff, pot roast, etc. So when I moved into my first house after college, my father decided to buy me a "very special gift." He was quite proud that he thought of this and picked it out all by himself. Of course my interest was piqued and I couldn't wait to open this mystery gift. Low and behold, I unwrapped a . . . crock pot. My reaction was probably similar to my mom's when, upon their first Christmas together as a married couple, she opened her "very special gift" he picked out to find a vacuum cleaner. [Side note: he wisely adopted a no-appliance gift policy since, which may be the secret to their nearly 52-year union.]</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">On the upside, my new crock pot wasn't avocado green, like my mom's from Rival in the 1970s. I'm not going to say it was a self-serving gift but I kind of think he was hoping I'd make a lot of slow-cooked meals for him. I also think he thought he was doing me a massive favor by giving me something that would be an easy tool to make really delicious meals. After all, I did love to cook and I was just getting into the work world so I'd have less free time on my hands. I can see how he thought this was the most thoughtful gift in the world.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZYOg5isOeGd6srN0kDZXipqkXdlvq5rsgIAtflE22bJc-IrJNKjnPhiApXv9pGLzoLLJKwg5N-mlSpgzAKQeNu61BOPRsRZPzC-uevMH5Q08VS4iWvNElv8oWlbnrLeTbDbJoBbgtfY/s1600/IMG_9940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZYOg5isOeGd6srN0kDZXipqkXdlvq5rsgIAtflE22bJc-IrJNKjnPhiApXv9pGLzoLLJKwg5N-mlSpgzAKQeNu61BOPRsRZPzC-uevMH5Q08VS4iWvNElv8oWlbnrLeTbDbJoBbgtfY/s1600/IMG_9940.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And then the one-track mind question began. Every single time we spoke, he'd excitedly ask, "So, how's your crock pot?!" I know he was hoping I'd say, "Dad, how can I ever thank you? My crock pot rocks! I'm cooking pot roasts left and right! Come over for dinner!" Instead, I was like, "Umm, it's still in the box." It wasn't that I was defiant about making delicious, easy meals. I think I wanted to spread my culinary wings once out of the nest. I was more interested in making technically challenging, somewhat exotic meals that I hadn't grown up on. I wanted to slave for 3 days in a kitchen making a 7-course French meal. I probably even wanted to woo a man with a proposal-worthy meal, which I guess I didn't think could come from a crock pot. Ironically, most boys would probably rather have a pot roast than a perfectly roasted 2-oz duck breast with a juniper berry gastrique. Oh knowledge in youth is wisdom in age . . . . So my crock pot sat in the cupboard collecting dust from many years, in spite of my father's routine questioning of its usage.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRjszqNjZVbOYa9icJhYsmsyis_FKrXQmEzx3mnn2w6ZmKHaYmDafUciDFFqSY1b-FeVPAUGWU2CLUtP0WaqKG9yciLYh4YCc6xwXrhNHlX0Ufvp3TFfMi-QkS0-GE3QPYGd_sUdz9ns/s1600/IMG_9952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRjszqNjZVbOYa9icJhYsmsyis_FKrXQmEzx3mnn2w6ZmKHaYmDafUciDFFqSY1b-FeVPAUGWU2CLUtP0WaqKG9yciLYh4YCc6xwXrhNHlX0Ufvp3TFfMi-QkS0-GE3QPYGd_sUdz9ns/s1600/IMG_9952.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">At some point, I realized I was being an idiot. And at some point, I realized the crock pot was rebranded as the "slow cooker," which sounds way sexier. Finally I saw the light my father had been trying to shine on me for years. In short, the crock pot: 1) Makes <span style="background-color: white;">the cheapest cuts of meat taste amazing. 2) They're blindingly simple to use. 3) Using one means your dinner's waiting for you when you come in from work. </span>Comfort food is comfort food for a reason. And life is busy. If you can use the slow cooker to make some of your beloved childhood meals while you're working your ass off, why not?!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While I don't use my slow cooker as often as I should, a rainstorm is heading to SoCal so it would be an ideal time to get it out. And by rainstorm, I mean "the wettest in two years." And by the wettest in two years, I mean the last time this much rain has come to the area was on March 25, 2012 when 0.91 inches of precipitation fell. I'm just saying that rain in SoCal is a kin to the crippling effects Storm Leon dealt to Atlanta. This winter "storm" will sweep away the 70-degree temperatures the region has enjoyed with temps dropping to the low to mid 60s. Overnight lows could dip precariously into the upper 40s. It might even rain for the Academy Awards on Sunday. *Gasp!* Good lord are we weather wimps! We've only had a total of 1.2 inches of rain since July 1 and have been in a full-on drought. But that's why I live here and not in Portland. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And if you live in the midwest or on the east coast, I hope your slow cooker has been in heavy rotation. You've had an awful winter and could use a little culinary TLC—and an early spring. Regardless of your geography, almost anyone would welcome a tasty meal cooked with little effort which renders your house intoxicatingly fragrant and allows you to spend the day getting shit done. As such, you should make this recipe. It's not your "everyday slow cooker meal," which I kind of like, but is just as delicious, tender and comforting. Moroccan food is certainly nothing I grew up on, but I find myself gravitating towards the spices and ingredients. More Mediterranean than Middle Eastern, Moroccan food is satisfying yet healthy with layer after layer of flavor given the vast arsenal of spices used. Typically everything is cooked together, yielding a heavenly melange. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The beauty of the slow cooker is its simplicity. You prep your ingredients, add them to the slow cooker and press Start. But there is a difference between a good slow-coooker meal and a great slow-cooker meal. Here are a few simple rules to keep in mind: </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Prepping</i>. When you take a few minutes to brown your meat and sauté your vegetables before adding them to the slow cooker, you'll be rewarded with an additional layer of deep, caramelized flavor.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Avoid overcrowding</i>. For best results, fill a slow cooker between one-half and two-thirds full.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Leave it alone</i>. Resist the urge to lift the lid of your slow cooker to stir or peek at your meal. Each time you remove the lid, enough heat escapes to lengthen the cooking time by 20-30 minutes. Only open it once, within the final hour of cooking, to check doneness.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Plan ahead</i>. If you want to turn your slow cooker on first thing in the morning, a little planning goes a long way. The night before do all the prep. Cut and trim the meat, chop the veggies, measure out dry ingredients, etc. Do not refrigerate components in the actual slow cooker. A cold insert takes too long to heat up and affects cooking time and food safety. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Happy slow cooking!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Slow Cooker Chicken and Chickpeas</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 Tbsp vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 bone-in chicken thighs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp group black pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups chopped onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup finely chopped fresh garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1 /4 tsp ground cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp paprika</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 tsp ground turmeric</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp ground red pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup chicken stock</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 (3-in) cinnamon stick</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup chopped dried apricots</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 (15-oz) cans chickpeas, rinsed and drained</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup cilantro chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat a large skillet over medium-high heat. Add oil to pan; swirls to coat. Sprinkle meaty side of chicken with 1.2 tsp salt and pepper. Add chicken to the pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add onion and garlic to pan; </span><span style="font-family: 'Trebuchet MS', sans-serif;">sauté</span><span style="font-family: Trebuchet MS, sans-serif;"> 4 minutes. Add cumin and next 6 ingredients (through red pepper); cook 1 minute, stirring constantly. Add stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6 qt slow cooker. Stir in apricots and chickpeas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on low for approximately 7 hours. Discard cinnamon stick. Sprinkle with cilantro and serve over couscous or quinoa.</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-78254995552369187932014-01-27T10:12:00.003-08:002014-01-27T10:12:47.819-08:00Prettier than a Picture<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQr_B9YmMYZUIsRoKXKdUi_51Cat48XOhAD7kLNJOu11t4pPaBzKoJHQK4Di1NmMWK3Up1UMmwvTrcXMzaFDFierZc6vwp4OyoLPANmxDDLLiv0Efp_SWCn4qW7Pp2KweKG-MZDo4kjA/s1600/IMG_2916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQr_B9YmMYZUIsRoKXKdUi_51Cat48XOhAD7kLNJOu11t4pPaBzKoJHQK4Di1NmMWK3Up1UMmwvTrcXMzaFDFierZc6vwp4OyoLPANmxDDLLiv0Efp_SWCn4qW7Pp2KweKG-MZDo4kjA/s1600/IMG_2916.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When I was young, I fancied myself to be quite the little artist. I would spend most of my time drawing with nary a blank piece of paper safe. There are two drawings that stand out in my memory. One was King Tut's sarcophagus I did in pencil. I think I was in 4th grade. I thought it kicked ass. I also thought my talent was well beyond my years—probably because that what your parents and grandparents tell you, right? </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The second was a few years later. It was a reproduction of a <i>Cosmopolitan</i> magazine issue with Paulina Porizkova on the cover. Mind you this was in the early 80s, so while stunning, Paulina was definitely channeling a weird mash-up of Grace Jones and Billy Ray Cyrus. Even though I'd taken some artistic license and redesigned her dress, I thought my finished piece was a kin to a photo replica. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I could barely digest that I had drawn such an amazing piece. Well, needless to say, the Guggenheim did not come calling (but this was before answering machines so maybe they did call and no one was home). I found the drawing and literally laughed out loud at the ridiculousness of my original opinion. That drawing was about as good looking as Ric Ocasek, which further supports the proof that beauty is in the eye of the beholder. [P.S. Thanks, Mom, for keeping all my "art."]</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">They say you eat with your eyes, which I think by and large is true. But this is a dish that may not be the prettiest although it's definitely one of the tastiest. Actually, it isn't that it doesn't look appetizing. It's more of an issue where I couldn't figure out how to photograph it in a manner that adequately captured the yumminess. Apparently the chef who invented this had the same problem because there was no photo of this dish in his <a href="http://www.amazon.com/Urban-Italian-Simple-Recipes-Stories/dp/159691470X" target="_blank">cookbook</a> either.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It is called caponata, which is a beloved Sicilian dish best described as a sweet and sour eggplant stew. I'm not really into eggplant, but this dish is so much more than that. It's more of a hearty, savory relish with eggplant, zucchini, and peppers sweetened with caramelized onions and golden raisins. This is a sophisticated crowd pleaser, comprised of familiar ingredients with a twist. If you love ratatouille, you'll love this. It's kind of an Italian take on it with a bigger hit of acidity from red wine vinegar that I think is frankly borderline addictive. I like to serve it with grilled bread topped with a dollop of burrata cheese. But you could definitely serve it over pasta or even as an open-faced sandwich.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You can actually bang this out pretty quickly if you're a fast chopper. If not, it still comes together pretty quickly once everything is in the pot. In truth, the finished dish tastes like it took hours and hours to make. It's not something you likely see everyday so it feels a little special even though it's very rustic and comforting. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It's typically served at room temperature which is great for entertaining but also keeps in the refrigerator for several days—if there's any leftover. So don't let my ugly photos dissuade you. This is good stuff. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Caponata Modo Mia</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">from <a href="http://www.amazon.com/Urban-Italian-Simple-Recipes-Stories/dp/159691470X" target="_blank">Urban Italian</a> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium inion, diced large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red pepper, diced large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 yellow pepper, diced large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 japanese eggplant, diced large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 stalks celery, diced large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 small zucchini, diced large</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp freshly ground pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp red pepper flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, sliced paper thin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup golden raisins, rehydrated in 1 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup tomato sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup red wine vinegar</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat olive oil in a large sauce pot over medium-high heat. Add the onions, peppers, and eggplant. When the vegetables have softened (about 5 minutes), add the celery and zucchini. Season liberally with half the salt and pepper. Mix the ingredients and continue to cook. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. After 10 minutes, add the red pepper flakes and garlic. Cover and reduce the heat to medium, and let the steam roast the vegetables for 5 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add the rehydrated raisins (without the water), tomato sauce and oregano. Reduce the heat to low and simmer for 10 minutes until the vegetables are soft but not falling apart and the sauce is well incorporated. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Remove from the heat and stir in the vinegar. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Note: This can be served hot, but I prefer it at room temperature with burrata cheese mounded on top served with grilled, sliced bread. It can definitely keep in the fridge for up to a week. </span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com3tag:blogger.com,1999:blog-1598823999131411115.post-89421093084577428882014-01-03T14:41:00.000-08:002014-01-03T14:41:17.608-08:00So Let Us Begin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUtX8n_-3vtjyEg_1mybnRY-ZKgbQHs1Jn85sv34tHHxH1c8F0eYyuvvIyDx-vipsKmc5i1Nclr5uDakfcxzCyZjQUJ4cinmQf33wUxh49-Q4ZeFAgx7pKWnTwBZ3vP64Q5i2Qjaeh4A/s1600/MayYourYear.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUtX8n_-3vtjyEg_1mybnRY-ZKgbQHs1Jn85sv34tHHxH1c8F0eYyuvvIyDx-vipsKmc5i1Nclr5uDakfcxzCyZjQUJ4cinmQf33wUxh49-Q4ZeFAgx7pKWnTwBZ3vP64Q5i2Qjaeh4A/s400/MayYourYear.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hello 2014! It seems like you got here kind of fast but, whether I like it or not, I guess you've officially arrived. I welcomed you with the stomach bug, which I won't blame you for, but it wasn't exactly the way I thought I'd detox and lose some weight after ringing in the New Year. It did serve as a springboard to start in earnest to clean up my diet and get back to the gym. It seems almost impossible to avoid excess sweets and alcohol and missed gym classes over the holidays, but I do feel very ready to restart my commitment to living a healthy, active life. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">To make that work, it certainly doesn't involve steamed chicken breast and broccoli every night. It's mainly (at least for me) about making better choices. I'm always going to eat pizza at least once a week and drink one can of Coke nearly every day, but I know I have to make better choices elsewhere if I want those treats. I have learned, though, that healthy, body-nourishing food can taste good. And the more I eat it, the more I want it. And I feel better and have more energy. And then I feel more excited about creating the life I want. So let us begin anew!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Here are a few of my favorite recipes you might consider making if you too are looking for healthy, yummy food. Whether you want something fast or something impressive enough for company, you've got options. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.southernbelleinsantabarbara.com/2013/02/post-mardi-gras-rx.html" target="_blank">Pan-Seared Salmon with Warm Winter Slaw</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTok0NdoEWXGU8-XDNgB4O1zfGSwGdLuOmPONvUGGKJpEnW7hNJduTn7CGLSHKkmhB-CplU4w6sRIUNw6MtKFBqntJ9A2mb_9iOevj-nbI_R5g0ImmWcdh5tpzcyibcxonYFrlknfrtdI/s1600/salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTok0NdoEWXGU8-XDNgB4O1zfGSwGdLuOmPONvUGGKJpEnW7hNJduTn7CGLSHKkmhB-CplU4w6sRIUNw6MtKFBqntJ9A2mb_9iOevj-nbI_R5g0ImmWcdh5tpzcyibcxonYFrlknfrtdI/s400/salmon.jpg" width="400" /></a><br /><br /></span><div>
<a href="http://www.southernbelleinsantabarbara.com/2013/05/mia-asparagus.html" target="_blank"><span style="font-family: Trebuchet MS, sans-serif;">Asparagus, Orange and Lentil Salad</span></a><div>
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyPdk8GP8yJ11nEprainJ8EgNHm0ayJvrOBQwGceF4v13GYURWbj_4qwLDQDFH3C64mY6k3moJVwRrtvmZegj0ws4A7XPbbArW79hs9C4J4kjqdNBTXX70zLFcTdZXp7CVYL-I9-pu_U/s1600/asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyPdk8GP8yJ11nEprainJ8EgNHm0ayJvrOBQwGceF4v13GYURWbj_4qwLDQDFH3C64mY6k3moJVwRrtvmZegj0ws4A7XPbbArW79hs9C4J4kjqdNBTXX70zLFcTdZXp7CVYL-I9-pu_U/s400/asparagus.jpg" width="400" /></a><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.southernbelleinsantabarbara.com/2012/11/seven-minutes-in-heaven.html" target="_blank">7-Minute Soup: Creamy Piquillo Pepper and Chickpea Soup with Chicken</a> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnWijZ-_64jFZh16FJd4n32U8ak9kh4zQFmIFpfwW9_VmRwBT6i8Jk9wZ97J4ZB-IEBBW0DGEqIypDvYRmTbC5f9KogW7WD_xCKAoCdzY6HDo4LU4BtEqiREzne2yZgzXCayuWCNWucg/s1600/7min.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnWijZ-_64jFZh16FJd4n32U8ak9kh4zQFmIFpfwW9_VmRwBT6i8Jk9wZ97J4ZB-IEBBW0DGEqIypDvYRmTbC5f9KogW7WD_xCKAoCdzY6HDo4LU4BtEqiREzne2yZgzXCayuWCNWucg/s400/7min.jpg" width="400" /></a><br /></span></div>
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<a href="http://www.southernbelleinsantabarbara.com/2012/04/spring-chicken.html" target="_blank"><span style="font-family: Trebuchet MS, sans-serif;">Vinegar-Braised Chicken with Peas and Leeks </span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzsa8QWJ__rsHzgH-2SDpTzLLhBJspd_3Bt-Ol1VhxqFJYThG_WTSh-C_nDkJ3ExMH1uz9cn6rQTb1pl1Q4qgEB7NhAlOpbs0kHYzC3x0dqZ8HrADy9xh9g6mQgu99w4Cwto5_jTqhok/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzsa8QWJ__rsHzgH-2SDpTzLLhBJspd_3Bt-Ol1VhxqFJYThG_WTSh-C_nDkJ3ExMH1uz9cn6rQTb1pl1Q4qgEB7NhAlOpbs0kHYzC3x0dqZ8HrADy9xh9g6mQgu99w4Cwto5_jTqhok/s400/chicken.jpg" width="400" /></a><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.southernbelleinsantabarbara.com/2012/02/slim-tuesday.html" target="_blank">Cajun-Stuffer Peppers</a> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBccx1NY4masjCv0c-siyb-WLS8QvCbqJBJHoaMoVq6uCxdgPM5gNGqvCEVy9UJn1vosiXSDA-CEXdkR3lbbSQc-9zMt_rKUFsptTKN8fiFI9ku3vXeNMWrE_2WYxiDclLPP5trwlSpb0/s1600/peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBccx1NY4masjCv0c-siyb-WLS8QvCbqJBJHoaMoVq6uCxdgPM5gNGqvCEVy9UJn1vosiXSDA-CEXdkR3lbbSQc-9zMt_rKUFsptTKN8fiFI9ku3vXeNMWrE_2WYxiDclLPP5trwlSpb0/s400/peppers.jpg" width="400" /></a></span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.southernbelleinsantabarbara.com/2010/03/cooking-like-man.html" target="_blank">Chicken and Butternut Squash Curry</a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxkR2H4fgbru1mrXdHB4DiSlnJ9SwDdCdOKDQ5AdMPRQ7mPM0VQhSITenupedEa9ZMBQWKb7LUyTrF4lN_F6rOqKcZXpFNJUs9xIodFpYmszd5kWMqzqxBWWWbiJfjIngJ9fty2IFyOo/s1600/curry.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxkR2H4fgbru1mrXdHB4DiSlnJ9SwDdCdOKDQ5AdMPRQ7mPM0VQhSITenupedEa9ZMBQWKb7LUyTrF4lN_F6rOqKcZXpFNJUs9xIodFpYmszd5kWMqzqxBWWWbiJfjIngJ9fty2IFyOo/s400/curry.jpg" width="400" /></span></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And while I know it's popular to make a long list of resolutions at the beginning of a new year, for me, it's more about recommitting to a lifestyle, which is something I strive to honor on a routine basis. [Special props go out to <a href="http://www.twomotivate.com/" target="_blank">this person</a> who worked with me in 2013 and taught me how to make this viable.] Having said that, I do make a cooking resolution! This year, I'm going to finally try my hand at homemade gnocchi. But I don't want to make hard, rubbery gnocchi. I want to make pillowy-soft, melt-in-your-mouth gnocchi! So if you have any tips or favorite recipes, please share!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I leave you with one of my favorite quotes, which seems fitting as we set forth on a new year: </span><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">"You are the author of your life's adventure. Weave your tale of wonder and believe in your brave heart." — Brancy Britton</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wishing you all a happy, healthy and wondrous 2014! </span></div>
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SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-44518589510415650512013-12-10T10:05:00.001-08:002013-12-10T10:05:14.481-08:00Cold Front<span style="font-family: Trebuchet MS, sans-serif;">It's cold here! I know Californians are total weather wimps (see Exhibit A, courtesy of Jimmy Kimmel). </span><span style="font-family: 'Trebuchet MS', sans-serif;">We act like a bunch of idiots as the local news teams tell us to brace for the "coldest nights you've ever experienced," but I mean it this time. It was 35 degrees this morning. That's cold no matter where you are!</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<i><span style="font-family: Trebuchet MS, sans-serif;">Exhibit A</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/EHJpNhGUP5Q" width="560"></iframe><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">I went to a 6 am spin class this morning and someone was telling a story about how shocked they were to find frost on their car windshield and admitted she didn't know what to do. She thought flipping the windshield wipers on would do the trick, yet realized that was not happening. But like an inexperienced (yet resourceful) Californian, she said she used her credit card to scrape her window. I know, right?! Not a person I've spoken to owns an ice scraper. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And when it's cold, few things seem to warm you better than a nice bowl of soup. Although summer seems like it was a long, long time ago, I can still remember one of the highlights. It was a clam and corn chowder I ate <a href="http://vin909.com/" target="_blank">here</a> while visiting my high school bestie in Annapolis.</span><span style="font-family: 'Trebuchet MS', sans-serif;">It left quite an impression on me. Honestly, I still fantasize about it. I took a picture of it on my phone and I find myself browsing through my camera roll from time to time and pausing to gaze at this lovely bowl of deliciousness. Food porn. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As the temperatures dip "precariously," I thought it would be the perfect time to try to recreate the dish and conjure up memories of warmer days. It's not a replica by any means, but it's damn good—and surprisingly quick to put together.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">It's also the perfect bread-sopping soup, so make sure you pick up a baguette to eat with it.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">The whole milk and heavy cream definitely make this taste luxurious but it's not heavy and gluttonous. The corn adds a sweetness and crunch that is the perfect foil to the briny clams.I should just say that I know clams can be alienating but if you buy them fresh they will have no odor and should be tender when cooked. Overall it's very well balanced and incredibly satisfying. You'll want seconds but there likely will be none. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Stay warm! </span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Clam and Corn Chowder </span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">from Gourmet</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 bacon slices, cut crosswise into thin strips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch scallions (5 or 6) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp unsalted butter, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups of corn cut from about 4 ears (can use frozen)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lb potatoes, peeled and cut into 1/2-inch cubes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 (8-oz) bottles clam juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 lbs small clams, well scrubbed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp dried thyme</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp red pepper flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup whole milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup heavy cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Cook bacon in a 4- to 5-qt heavy pot over medium heat, stirring until slightly browned but not crisp. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Chop white and pale green parts of scallions and add to bacon along with 1 Tbsp butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water and 1/2 tsp pepper and bring to a rolling boil, uncovered. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened, 5-8 minutes (discard any clams that remain unopened after 8 minutes). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Chop 1/2 cup scallion greens and add to chowder along with milk, cream and remaining Tbsp butter. Cook, stirring, until heated through (do not let come to a boil). Season with salt and pepper.</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-24760637640907922862013-11-21T14:25:00.003-08:002013-11-21T14:25:23.545-08:00On the Side<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Wow, Thanksgiving is a week away. I'm not sure how that happened. This year is evaporating! I'm getting a little overwhelmed thinking about all that has to get done between now and the end of the year, but I'm certainly looking forward to next week. It has perhaps two of my favorite events:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1) Thanksgiving at my grandmother's </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2) <a href="http://en.wikipedia.org/wiki/Iron_Bowl" target="_blank">The Iron Bowl</a> [Roll Tide Roll!]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I'd be hard pressed to rank them so please don't make me, but I am not shy about ranking my list of favorite side dishes that typically accompany the Thanksgiving turkey. Dressing is at the top. If you are not from the South, you're probably like, "What the hell is dressing?" It's what you call stuffing. But at our house (and all over the South and perhaps in other geographies), no stuffing makes it into the turkey before cooking. Because of course you'd get salmonella and die if you ate that. Instead, you make the stuffing and cook it in a baking dish, which we refer to as dressing. How it got that name, I have no idea, but man do I love it. Probably because I love bread and that's basically what dressing is. On the other end of the spectrum lays the fruit and jello salad. Why it's made and served every year is a mystery (because there is always <i>plenty</i> left over), but I suppose it's just one of those Thanksgiving traditions you keep because if you didn't, someone—who never even eats the jello salad—would complain that it was missing. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Second to the bottom of the list is the green bean casserole. I'm not much of a "casserole girl" anyway, but I tend to steer away from "creamy" vegetable dishes. I love green beans though. I just don't understand why they have to be swimming in cream of mushroom soup and topped with French's fried onions. If you want cream of mushroom soup, just make it. Why do you have to mix in the green beans with it? </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, my friends always host a Thanksgiving dinner for friends a week before the big day. This year it was 2 weeks ahead. It's always a great excuse to do a "dry run" and get your stomach ready for the main event, but it's also really special to be able to give thanks for your friends (or the "family you choose" as my mom says). The hosts provide the turkey and everyone brings a side. This year, I decided to spare the green beans from the soupy catastrophe and I made citrus green beans. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It's a winning dish for several reasons:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1) You don't need the oven which has no available real estate on Thanksgiving</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2) You can make this ahead of time and just stick it in a ziploc bag in your refrigerator</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3) It's healthy but, more importantly, tastes good</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I also love that it calls for <a href="http://www.saveur.com/article/Kitchen/One-Ingredient-Many-Ways-Cane-Syrup" target="_blank">cane syrup</a>, which is the maple syrup of the South. If you haven't had cane syrup before, you're missing out. I can't find any in California so my parents are nice enough to haul it 3000 miles when they come and visit me. [Thanks, Mom!!] It adds just the right sweetness (and Southern hint) to the salad. The green beans are cooked crisp tender and should maintain their vibrant green color if you plunge them into an ice bath after you cook them. The citrus provides a fresh zinginess you'll crave and the pecans add a little crunch. Campbell's cream of mushroom soup need not apply. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Happy Thanksgiving, y'all! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Green Beans with Citrus and Pecans</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 shallot</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cup olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">zest from 1 orange</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fresh orange juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fresh lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup cane syrup (you can substitute maple, it just won't be as sweet so you may want to add a little honey)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 lb haricot verts (thin green beans)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 oranges, sectioned</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup chopped toasted pecans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Steam green beans in the microwave until crisp tender (3-5 minutes). Plunge the green beans in an ice bath to stop the cooking process and drain. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Whisk together the first 6 ingredients. Add salt and pepper to taste. I made my dressing a little saltier than normal because I didn't salt the green beans. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Pat the green beans with paper towels to dry and place in a zip-loc bag. Add orange segments and vinaigrette. Seal and chill for at least 2 hours. Sprinkle with pecans before serving.<i> Serves 8</i></span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com2tag:blogger.com,1999:blog-1598823999131411115.post-9269787426339160632013-09-16T12:18:00.000-07:002013-09-16T13:25:54.726-07:00Bragging Rights<span style="font-family: Trebuchet MS, sans-serif;">I don't mean to brag but I think I'm kind of getting the hang of this grilling thing! Don't let my <a href="http://www.southernbelleinsantabarbara.com/2013/08/put-beer-in-it.html" target="_blank">drunk beer-can chicken</a> fool you!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I've been wanting to make this recipe for awhile, which was provided by the chef at <a href="http://www.rootdowndenver.com/" target="_blank">Root Down</a> in Denver. I had the chance to eat there several months ago during a business trip and was blown away by how good the food was. It's received a lot of accolades and frankly deserved every single one. It was a very memorable meal. It was almost a perfect meal actually. So when Bon Appetit published this green curry pork tenderloin recipe, I knew I wanted to make it—even though it would involve grilling the meat. And for some reason, I knew I wanted to make it for a party.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">While I know it's not recommended to serve something at a dinner party without having tried the recipe before, I've honestly had good luck with that in the past. Maybe it's beginner's luck? Having said that, I usually pick pretty straightforward stuff—nothing with unfamiliar ingredients or overly complicated steps. But I do suffer from perfectionism, so spent a good chunk of time researching the best way to grill a pork tenderloin. The rest of the recipe—overnight marinating, making the curry sauce and cumin-spiced pumpkin seeds—didn't ruffle my feathers. It was grilling the meat that kept me up the night before the party. I'm sure to many, that would be the easy part.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I stumbled upon a cooking technique for the tenderloin online that people swore by: 7-6-5. There was very strong consensus that this was THE WAY to cook pork tenderloin. It was very detailed too and addressed all my neurotic usual concerns with grilling......Should I close the lid? How many seconds am I supposed to be able to hold my hand over the grill before I know that it's the right temperature? Do I have to worry about direct and indirect heat?.....Anyway, the 7-6-5 technique can be easily summed up:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1) Turn the grill on high and let it warm up for 10-15 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2) Place the tenderloin on direct heat and cook with the lid closed for <u>7 minutes</u>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3) Turn the tenderloin over and cook with the lid closed for <u>6 minutes</u>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4) Turn the grill off and let the tenderloins sit with the lid closed for another <u>5 minutes</u>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5) Take them off, let them rest for another 10 minutes, slice and you will be guaranteed to have a perfectly cooked tenderloin.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I am now an evangelist about the 7-6-5 method and would challenge anyone to find an easier and more successful way to grill a pork tenderloin. The meat was so succulent. I would say "moist," but for some reason, that word really grosses me out. It's up there next to "runny." Anyway, you can see in this photo how juicy the meat is. It is glistening.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The funny part about the experience was that the kids in attendance kept asking what we were having for dinner. It was not the likely candidates of burgers, hot dogs and chicken breasts they probably more often associate with the grill. So when I told them pork tenderloin, they gave me confused looks. Finally I said, "Do you like bacon?" I got an overwhelmingly positive response, so I told them we were going to be eating something like bacon. That seemed to alleviate any concern they had over the mystery meat. In fact, they chowed down on it, even though I served theirs without the curry sauce because I didn't want to push my luck.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">But that curry sauce. . . . Oh my. It was delicious. I wanted to just put a straw in the sauce and drink it. It was the right amount of fresh (from the cilantro and lime juice) and spicy (from the curry paste) and sweet (from the coconut milk). It was really a beautiful amalgamation of flavors that struck just the right chord. It was "cleaner" and more elevated than a curry you might get from Thai take-out but exotic and different enough to make it feel special. People seemed to really love the crunch from the cumin-spiced pumpkin seeds but to me it was a nice to have not a must have. It makes plenty, though, and I did enjoy crunching on them throughout the following week.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I served the meat along side this spicy Asian noodle salad that was frankly ridiculous. We inhaled it and several kids asked to take left-overs home (there were leftovers because I have a phobia that I won't make enough food for parties so always make about double what is needed). I used fresh linguini as the base and coated the noodles with a spicy soy and peanut butter sauce. I didn't take many photos of it though. Sorry, so you'll have to trust me that it was the right amount of crunchy, bright, and spicy and a perfect accompaniment to the meat. But some jasmine rice would also be an excellent choice and great for soaking up the sauce. Actually I didn't take many photos of anything for this post. That's the downside of cooking for a crowd—it's hard to run around snapping food pictures when you're trying to get everything on the table. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I have since used the 7-6-5 technique several times and have become a staunch believer that it is THE WAY to grill tenderloin. And I feel equally confident that this is a damn good recipe. So even if you're a little grill-shy like me, I would encourage you to give this a try. It's fragrant, it's delicious, it's different but something you'll want to eat over and over again. And people will shower you with compliments and make you feel like you're a fabulous chef, even if the kitchen—or grill—is usually not your strongest suit.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Green Curry Pork Tenderloin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">from Bon Appetit</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Note: Yes, it's recommended that you marinate the meat overnight, but a few hours will totally do the trick, and the curry sauce comes together very quickly even though it seems like it has a lot of ingredients and steps. It easily doubles and triples! The seeds can be made several days in advance and kept in a tightly sealed container. You can probably make the sauce a day ahead too. It certainly makes plenty and I used it on other dishes on subsequent days and it still tasted amazing.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pork and Marinade</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1/2 cup reduced-sodium soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1/4 cup fresh orange juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 2 Tbsp maple syrup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 2 Tbsp toasted sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 2 pork tenderloins (about 2 - 2.5 lbs total)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin-Spiced Pumpkin Seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 Tbsp vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 3/4 cup shelled pumpkin seeds (pepitas)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1/2 tsp cumin seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 Tbsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 Tbsp fresh lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> Kosher salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Curry Sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 3 Tbsp vegetable oil, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 small shallot, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 garlic clove, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1/4 cup green Thai curry paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 tsp finely grated lime zest</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 14-oz can unsweetened coconut mile (light is fine)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1/4 cup fresh cilantro leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 Tbsp fresh lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 1 Tbsp packed light brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> Kosher salt and freshly ground black pepper</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pork and Marinade</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Combine soy sauce, orange juice, maple syrup and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. When ready to grill the meat, prepare grill for high heat. Remove pork from marinade; pat dry. Grill pork for 7 minutes on one side with the grill lid down. Turn the pork over and grill on high for another 6 minutes. Turn the grill off and leave the meat on the grill with the lid closed for another 5 minutes. The meat should be cooked to 140 degrees. Let rest 10 minutes and then slice. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Slice the pork and serve with curry sauce and cumin-spiced pumpkin seeds sprinkled on top.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cumin-Spiced Pumpkin Seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking the pan often, until the seeds are brown, about 4 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Curry</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat 1 Tbsp oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool slightly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 Tbsp water and blend until smooth. With motor running, drizzle in remaining 2 Tbsp oil and blend until creamy. Season curry with salt and pepper, return to pan and cover to keep warm.</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-1449853656634854462013-08-27T13:36:00.000-07:002013-08-27T13:36:54.774-07:00Summer Snaps<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtxqbcL6L9sWwQK2AfVppuebmBidKK-1y5ptRdnMWa0uRkrvt75dfRbbvr7qMjTDpQ2Syx63kyB7fEg7xJTGhMVsmfeVwjJJR3ECxg1Xj2GGVAxp6gYcTOkXB0EAy_BtN4PGcu5cpZEg/s1600/EverySummer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtxqbcL6L9sWwQK2AfVppuebmBidKK-1y5ptRdnMWa0uRkrvt75dfRbbvr7qMjTDpQ2Syx63kyB7fEg7xJTGhMVsmfeVwjJJR3ECxg1Xj2GGVAxp6gYcTOkXB0EAy_BtN4PGcu5cpZEg/s320/EverySummer.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I heard someone say that August is like the Sunday of Summer. I couldn't agree more; I just wish it wasn't true. As Labor Day nears, I feel my favorite season slipping away and thought I'd share a few snaps from it. It was really a good one, filled with some fun trips, some special reunions and a lot of good food and drink! Hope yours was too! And while yes the tans will fade, the memories will last forever.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1Vfq9SFnyvqutrpIjZfF9rbjEk7zBD7xTGrNgddRb2ZeU_PFzPxYocnZBIkNUr1mdvwE4Z9PItO4QM1xUZSeT2TOCEo0lhKw1tTFj0BsE7F70q5GqKXQZK6aED0GghaIs8_sF5wBiQE/s1600/IMG_1243.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1Vfq9SFnyvqutrpIjZfF9rbjEk7zBD7xTGrNgddRb2ZeU_PFzPxYocnZBIkNUr1mdvwE4Z9PItO4QM1xUZSeT2TOCEo0lhKw1tTFj0BsE7F70q5GqKXQZK6aED0GghaIs8_sF5wBiQE/s400/IMG_1243.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heart-Shaped Homegrown</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k3fcMNmYcwyff3PuV70AxWAurLU547dCiSmy2QGuQo1ESi5BLTU1tJDzUlsovTF3B7duFfSy9N3OzPQ_f6MJ2xqIFKuM3SpfHYsmbhbu4z53J1z4KbiKiFTIAv7tZHV-he3bXRgjlUw/s1600/IMG_0970.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7k3fcMNmYcwyff3PuV70AxWAurLU547dCiSmy2QGuQo1ESi5BLTU1tJDzUlsovTF3B7duFfSy9N3OzPQ_f6MJ2xqIFKuM3SpfHYsmbhbu4z53J1z4KbiKiFTIAv7tZHV-he3bXRgjlUw/s400/IMG_0970.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Golden Hour</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljCWkjvLpvQYtx8xFUwJRVN0cIYt0paBNNtdoI9h8i-6FJY5WtZ-qwP83A2HrBjh3sJ9cC12rf3E1RLXNUmzlYAELJ7Dth3_5uHKZAruvYI0BOtSRSiog6NAg1COutMa2yhGusOu80o0/s1600/IMG_0971.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljCWkjvLpvQYtx8xFUwJRVN0cIYt0paBNNtdoI9h8i-6FJY5WtZ-qwP83A2HrBjh3sJ9cC12rf3E1RLXNUmzlYAELJ7Dth3_5uHKZAruvYI0BOtSRSiog6NAg1COutMa2yhGusOu80o0/s400/IMG_0971.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Cool Cocktail</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF6tQAvgeGFAssc6NCfsctsWwN036TigSzz2sgVQ5XbPHMDMTQgJpcNCZG8PkaO3_2SJl11pWpg0X-sKXF0sp5xS3-LxDFp5KMXBwQXrbibD_yiAY0303wG4z_hrwuyQ-eMyi86Mobfk/s1600/IMG_1367.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF6tQAvgeGFAssc6NCfsctsWwN036TigSzz2sgVQ5XbPHMDMTQgJpcNCZG8PkaO3_2SJl11pWpg0X-sKXF0sp5xS3-LxDFp5KMXBwQXrbibD_yiAY0303wG4z_hrwuyQ-eMyi86Mobfk/s400/IMG_1367.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Afternoon in the Low Country</td></tr>
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<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/AVvXsEhOoN7p_RKXl6eMlUFESFBpEfD7gsVt0qxxKx-t0BUB5U73H8foahKg_sswYkDPGzAStSJeaXffxm4fich8uJMhHkuaRgJKujd9hRK71Lvgsfy9wU5QCp4v12r6EsqAMFlkuEIBJZPUhGo/s1600/IMG_1029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoN7p_RKXl6eMlUFESFBpEfD7gsVt0qxxKx-t0BUB5U73H8foahKg_sswYkDPGzAStSJeaXffxm4fich8uJMhHkuaRgJKujd9hRK71Lvgsfy9wU5QCp4v12r6EsqAMFlkuEIBJZPUhGo/s400/IMG_1029.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Best Tri-Tip (aka California BBQ)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzvJEP9Dy8TyPOHSJoThdyo6jafDSt3TObCut9BS3wSpk071_3FpFP0A2RZPrpOhyphenhyphent-QuvWy_OXABlzETuSTB-Z32B7c4n5sxzZxEZKcULPBpu1643Q6Vfu8xBcj9kwFvjAcmp3gFYyk/s1600/IMG_1031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzvJEP9Dy8TyPOHSJoThdyo6jafDSt3TObCut9BS3wSpk071_3FpFP0A2RZPrpOhyphenhyphent-QuvWy_OXABlzETuSTB-Z32B7c4n5sxzZxEZKcULPBpu1643Q6Vfu8xBcj9kwFvjAcmp3gFYyk/s400/IMG_1031.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.coldspringtavern.com/" target="_blank">Cold Spring's</a> Rooftop Jungle </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVzF1OdWcb9HYDu6kNqJfT6rY6LENZ0kNWPMiThDJhl5S0fGPlIw8tetIa9xxBkTYBxnRr-exNi90wChvd0eDPJB2PUOOWjeivfqUUbaJv6pcYyyqSDMy-2rAVNnlWQqZTNmLMluak_0/s1600/IMG_1875.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVzF1OdWcb9HYDu6kNqJfT6rY6LENZ0kNWPMiThDJhl5S0fGPlIw8tetIa9xxBkTYBxnRr-exNi90wChvd0eDPJB2PUOOWjeivfqUUbaJv6pcYyyqSDMy-2rAVNnlWQqZTNmLMluak_0/s400/IMG_1875.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My First Cronut (or Doughsant)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAG3UUXXotLZmTxAhkN1uck0Syk-vhyB7gG-RR5Yx9KVB0GxNjmsYr4dN7boPJkx0oXOl33IPnOtWeGJOlcjmOaU6KqAMy3ufVARc8QNgEEo_5Sn7-FMfGmlrMsp9cwZOVBm4TolVYNbU/s1600/IMG_0715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAG3UUXXotLZmTxAhkN1uck0Syk-vhyB7gG-RR5Yx9KVB0GxNjmsYr4dN7boPJkx0oXOl33IPnOtWeGJOlcjmOaU6KqAMy3ufVARc8QNgEEo_5Sn7-FMfGmlrMsp9cwZOVBm4TolVYNbU/s400/IMG_0715.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.fulloflifefoods.com/Full_of_Life_Flatbread/Restaurant.html" target="_blank">Full of Life</a> Flatbread</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibC8d6Mg_jQoC_dltUwKbjmsFNv2him3J1BsKcNmQLP_N4pBD9gfF1d6-bxoHzm5rI5slR7dYhWq6LCH7uVabd69Jw8uSiO-9pCq3icI0MYnsI4Id_DSmg6jdvrzKt3KQR-LA-SW9bImU/s1600/IMG_1447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibC8d6Mg_jQoC_dltUwKbjmsFNv2him3J1BsKcNmQLP_N4pBD9gfF1d6-bxoHzm5rI5slR7dYhWq6LCH7uVabd69Jw8uSiO-9pCq3icI0MYnsI4Id_DSmg6jdvrzKt3KQR-LA-SW9bImU/s400/IMG_1447.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Calm Before the Storm at <a href="http://www.magnolias-blossom-cypress.com/cypresshome.asp?catID=20427" target="_blank">Cypress</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iEg7ImHqaBa2ucXivRUaWpAkooan-A_bhcURobFv-8AO0sY9uC36ZhXOkbzo_ldwItTOBO-5MvimQJ5NjRlGax6hyphenhyphenfUj_zdKWXGDgo9_OGlbtUMnYueldDv_kUGSupADVGSXYyxXUhg/s1600/IMG_1783.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iEg7ImHqaBa2ucXivRUaWpAkooan-A_bhcURobFv-8AO0sY9uC36ZhXOkbzo_ldwItTOBO-5MvimQJ5NjRlGax6hyphenhyphenfUj_zdKWXGDgo9_OGlbtUMnYueldDv_kUGSupADVGSXYyxXUhg/s400/IMG_1783.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken 'n' Waffles (Santa Barbara-Style)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0RucvD5GHQdwxcCCYbZT-ZEkgC0mpLYYm2r_SE2SVIpmss4j8_nvtqaW9sm4AEYWNVZb7hyphenhyphen0-vqvK-b7rozYy79kcG-bpIsj5-0g4I5CzHHPd6rJTLA8CzaOfxBPIUIjJbdRV3qyM6s/s1600/IMG_1488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0RucvD5GHQdwxcCCYbZT-ZEkgC0mpLYYm2r_SE2SVIpmss4j8_nvtqaW9sm4AEYWNVZb7hyphenhyphen0-vqvK-b7rozYy79kcG-bpIsj5-0g4I5CzHHPd6rJTLA8CzaOfxBPIUIjJbdRV3qyM6s/s400/IMG_1488.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset on the Bay</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Uy9OQCbtv-YpoY4UNOVo33l211qRk3c70sKZqjHYlaMq181fRBDunA7kttPi9kFBncMlCI9FbiIKWzHsBCD_RWt4xDqRJIiM-s5sIbtpDthcQe6Pb_lr3QwdvdGTW0KtxG4ha8IM5J8/s1600/IMG_1764.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Uy9OQCbtv-YpoY4UNOVo33l211qRk3c70sKZqjHYlaMq181fRBDunA7kttPi9kFBncMlCI9FbiIKWzHsBCD_RWt4xDqRJIiM-s5sIbtpDthcQe6Pb_lr3QwdvdGTW0KtxG4ha8IM5J8/s400/IMG_1764.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clams with Corn</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYfdnZD7YgbEdEcCSbjkZc5ZWYn-G5uknfgpZBtd3u7FJIm42HnkN_P2XXc1HGivm4LSEw0O1Q35e-3HSNjOb41QTH_EHv6vXDoo8L9shFJBQFTlW-kNHwjasvgmlIyF8eyxDh7AHKuU/s1600/IMG_1731.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYfdnZD7YgbEdEcCSbjkZc5ZWYn-G5uknfgpZBtd3u7FJIm42HnkN_P2XXc1HGivm4LSEw0O1Q35e-3HSNjOb41QTH_EHv6vXDoo8L9shFJBQFTlW-kNHwjasvgmlIyF8eyxDh7AHKuU/s400/IMG_1731.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Precious Godson</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqhqt6-6Cip4RUlLgZEKwZQo07HsOFQ1-B7JeAGm9NW605m7xL6tzWcbUWyhZL-N39jGMWFXEiZNEwUM8-UTlUJd9ADPrSMOnhUJtFViMbngFFskcTUEHEAC-aeF-6UU61_TjCJW6AcA/s1600/IMG_0944.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqhqt6-6Cip4RUlLgZEKwZQo07HsOFQ1-B7JeAGm9NW605m7xL6tzWcbUWyhZL-N39jGMWFXEiZNEwUM8-UTlUJd9ADPrSMOnhUJtFViMbngFFskcTUEHEAC-aeF-6UU61_TjCJW6AcA/s400/IMG_0944.jpg" width="302" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alfresco Evenings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8gdZeWFyQDjkW9LBj-TjdSm8b9uvQJPbbRyM9FGKQAxFrkzhIHfWvChfjNaZedpHjUIyGZPhTrQNAjy0VRqXVJy2pN1hyLy_LDIhv1yZItLULPaquhaQmPEMOTF54r_cpnkpa99AFHuk/s1600/IMG_1118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8gdZeWFyQDjkW9LBj-TjdSm8b9uvQJPbbRyM9FGKQAxFrkzhIHfWvChfjNaZedpHjUIyGZPhTrQNAjy0VRqXVJy2pN1hyLy_LDIhv1yZItLULPaquhaQmPEMOTF54r_cpnkpa99AFHuk/s400/IMG_1118.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pooltime</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCLFfmPPgSk-xPv5Up5batDKP5jGPkKfq4zaXWnqeHMCRD6zJx8Xzn4sBd2-CjNWQdDGieRUCwbWVT40NXS62RGNyt1sXMoeKI1-Fi2LsFfN1GjcjycBulzGJhn5b9Bj7piU6qe_5UgU/s1600/IMG_0960.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCLFfmPPgSk-xPv5Up5batDKP5jGPkKfq4zaXWnqeHMCRD6zJx8Xzn4sBd2-CjNWQdDGieRUCwbWVT40NXS62RGNyt1sXMoeKI1-Fi2LsFfN1GjcjycBulzGJhn5b9Bj7piU6qe_5UgU/s400/IMG_0960.jpg" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nightcap by the Firepit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqk5-NXQuxKinkwQLJ4gGTBkRiJXUaYqmC86WgsiIgyxmZaApDolv2Xk20Qgnk5wozIdR3Sq9rZ0yqflvsWUJDR1K-0OQiXEepqR0ROTX7HJNocTSK5zP7p537GaY_PrBKcIW2dXRVx8/s1600/IMG_1673.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqk5-NXQuxKinkwQLJ4gGTBkRiJXUaYqmC86WgsiIgyxmZaApDolv2Xk20Qgnk5wozIdR3Sq9rZ0yqflvsWUJDR1K-0OQiXEepqR0ROTX7HJNocTSK5zP7p537GaY_PrBKcIW2dXRVx8/s400/IMG_1673.jpg" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lumineers Live</td></tr>
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SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com2tag:blogger.com,1999:blog-1598823999131411115.post-31208661596060516802013-08-25T21:16:00.002-07:002013-08-25T21:16:54.678-07:00Put a Beer in It<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk-mkpaslweN3zh3bnuvVn9PJsxr8RUqIUP6OTpezwGg3X2BDggXqFZcfe284ql1rKimA2MApiLi3V32zCNMHCZOnUyil0ITX2XBdknNm-x_5CQOElpNHLKf48azY6YBIKFPl6mC3yzU/s1600/IMG_9403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk-mkpaslweN3zh3bnuvVn9PJsxr8RUqIUP6OTpezwGg3X2BDggXqFZcfe284ql1rKimA2MApiLi3V32zCNMHCZOnUyil0ITX2XBdknNm-x_5CQOElpNHLKf48azY6YBIKFPl6mC3yzU/s400/IMG_9403.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">While I think women are quite capable, I still think there are some things that men do better. Like peeing outside, not holding grudges, and manning a grill. Having said that, I don't think that means women should concede those things, except for peeing outside—which I tried in a hoop skirt nonetheless when I was in college. All I can is that it's very difficult to accomplish with any sort of grace or class. But who says we can't master the grill, for instance? Well, that was my mindset when I finally decided to tackle the legendary beer-can chicken. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I'm sure for some of you advanced grillers, you may laugh at the remedial nature of my quest. A beer-can chicken is like grilling for dummies. But I also say you can't go wrong with a classic and you have to start somewhere. While I've continued to dabble on the grill (with recipes like t<a href="http://www.southernbelleinsantabarbara.com/2012/09/bloody-good.html" target="_blank">his</a> and <a href="http://www.southernbelleinsantabarbara.com/2010/06/grilling-neophyte.html" target="_blank">this</a>), it's definitely still outside of my comfort zone.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This did seem easy though. You basically just stick a whole chicken on a half-full can of beer and then grill it for like an hour and you have a succulent, tasty chicken. The concept is that the steam from the beer flavors the meat and keeps it moist. And in theory the can props up the chicken for an even roast, so you don't have to worry about scorching, flipping, or stressing. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">But the problem with theories is that they are theories. And while this does seem impossible to screw up, I, of course, was able to screw it up. My error was that I didn't position the can well on the grill. It was kind of sitting precariously between the grates. (I could've just moved it 1 cm to the left or right and it would have been fine.) Rookie move! As such, my bird tipped over and was left to grill unevenly for an unknown period of time. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Thankfully it's a mistake you can recover from. While my bird was a little crispy (*cough*) on one side, it was indeed incredibly juicy. And I see now why men say that a grill is not an oven. You can't walk away from it when it's on. I used to think it was just an excuse to drink beer and avoid doing other work in the kitchen, but now I realize it's some pretty sound logic. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The smoky-sweet rub offered great flavor to the meat and is also a ridiculously simple formula for success. It's as easy as 1-2-3...4 in this case. You just mix 1 Tbsp cayenne pepper, 2 Tbsp sweet paprika, 3 Tbsp brown sugar and 4 Tbsp kosher salt. This rub would be perfect for almost any meat so feel free to make a big batch and keep in the pantry so you have it at the ready.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Even though I biffed it a bit, I do think a beer-can chicken is a nearly fail-safe way to achieve grilling perfection—whether you're a guy or a girl. Even though it's easy, it's still impressive to pull a whole bird off a grill. And at the end of the day, who doesn't want to look like they've got it going on? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Beer-Can Chicken</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 Tbsp kosher salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp sweet paprika</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp cayenne pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 can lager beer</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 3 1/2 - 4 lb chicken</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Prepare grill for high, indirect heat and fit with grill pan. For a gas grill, leave 1 burner turned off and place drip pan over unlit burner. Add water to pan to a depth of 1/2 inch. Pour out (or drink) half of beer. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Combine the first 4 ingredients into a small bowl and season the outside of the chicken with the rub. Place cavity of the chicken, legs pointing down, onto open beer can so that it supports the chicken upright. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Place the can, with chicken, on the grill over indirect heat and above the drip pan. Grill chicken, covered, until cooked through and an instant-read thermometer registers 165 degrees (about 45-60 minutes). Let chicken rest 10 minutes before carving. </span> </div>
SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-64999092843288382242013-08-18T21:39:00.001-07:002013-08-18T21:39:13.915-07:00Another Side of Ceviche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bwW39M1AQ_rjQdSPit0wfvj6WgU6hybydfvx-dRhedz58T28UymrXn1_qDD9vn-oZfKJrR-xABnutkR68xSeLYYblzrm0o618CH1W1DgP-GEmil0G88AoHjk_fuIfcc_Jq_509CA8fQ/s1600/IMG_9595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bwW39M1AQ_rjQdSPit0wfvj6WgU6hybydfvx-dRhedz58T28UymrXn1_qDD9vn-oZfKJrR-xABnutkR68xSeLYYblzrm0o618CH1W1DgP-GEmil0G88AoHjk_fuIfcc_Jq_509CA8fQ/s400/IMG_9595.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The first time I was exposed to ceviche I was living in Panama (as in Panama, Central America not Panama, Florida) with a very limited palate. Well, I was like 6 or 7 so my narrow focus on buttered noodles and hotdogs is kind of expected. [Side note: Chicken nuggets didn't even EXIST back then. Damn, I'm getting old!] The likelihood of me eating raw fish "cooked" in lime juice was low. Very low. It seemed like one of those "parent lies" they tell you to try to get you to do something they want yet you know they're totally full of it. Like when my mom told me that the giant bowl of whipped yucca was delicious mashed potatoes. More like mashed paste. I admit, though, that at the time I was strangely intrigued by the idea of cooking something with lime juice. It seemed improbable but I'd also recently seen my neighbor mimic an erupting "volcano" with a roll of Mentos and a 2-liter bottle of Coke.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fast forward many years and I finally did try ceviche, like a big girl. And it was delicious and refreshing and made me feel like I was on a beach with sand between my toes. Living by the ocean provides access to wonderfully fresh fish and Santa Barbara grows citrus like kudzu in the South, so ceviche is common. It usually tastes even better with a margarita or cold beer but that is optional. I've come to realize that I really love lime, especially lime juice. I mean, I'm not dissing the lemon but if I had to choose between the two it would not even be a contest. Maybe too many tequila shots in college?....The lemon never had a chance.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5t63YnEEsQ97yTA1B4lKt9b4FlTpHx7qQ1tLYmeBt-h4PQDVSa9br7VMCNwcV-u5MGio4iuknRFWORxPvpHFazzmgR_G1iVFWtpbmJghgoSOTezRuijg06MQYgpvPrMRs__8VzKjCps/s1600/IMG_9620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5t63YnEEsQ97yTA1B4lKt9b4FlTpHx7qQ1tLYmeBt-h4PQDVSa9br7VMCNwcV-u5MGio4iuknRFWORxPvpHFazzmgR_G1iVFWtpbmJghgoSOTezRuijg06MQYgpvPrMRs__8VzKjCps/s400/IMG_9620.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So I was instantly drawn to a recipe I saw for a vegetable "ceviche" in the August issue of Food & Wine. I was hosting a dinner to celebrate Fiesta, which is Santa Barbara's equivalent of Mardi Gras with <a href="http://en.wikipedia.org/wiki/Cascar%C3%B3n" target="_blank">cascarones</a> instead of beads and flamenco instead of women flashing their boobs, and thought the vegetable "ceviche" would be the perfect accompaniment to the tacos I was serving. And I was thankfully right since I made about 10 pounds of it.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">It utilizes many of summer's finest stars—corn, nectarines, tomatoes—and preserves their sweetness and silkiness with a tart lime marinade, which seems like it shouldn't work but does. Kind of like cooking raw fish in lime juice. The ripe avocado adds a welcomed creaminess that compliments the zippy jalapeño and cilantro. And if you think that cilantro tastes like soap the same way that I think yucca tastes like paste, then I beg you to just give it a chance. It really does round out the balance of the dish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYV3xPm9GF6uEHzzqx5NTxwR8lRXpEFwjrLg8r6Ofm6IzGjMhxZ_JL1INYyJDYWdYfarzZgkbtLHSbuy2-2u-zUVMXUJR18BEL998gTcZOVhS5ce2aITlKKYdHGW3T0DDPSIoL11V353U/s1600/IMG_9633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYV3xPm9GF6uEHzzqx5NTxwR8lRXpEFwjrLg8r6Ofm6IzGjMhxZ_JL1INYyJDYWdYfarzZgkbtLHSbuy2-2u-zUVMXUJR18BEL998gTcZOVhS5ce2aITlKKYdHGW3T0DDPSIoL11V353U/s400/IMG_9633.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And if you want to feel a little closer to the beach, I suggest you whip up a batch <a href="http://www.southernbelleinsantabarbara.com/2013/05/spice-is-nice.html" target="_blank">of these</a> to wash this "ceviche" down with. I feel like summer is sadly winding down so I'll gladly squeeze every last ounce out of it I can. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Summer Vegetable "Ceviche"</i> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">from Food & Wine</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup shelled edamame (or cooked baby lima beans)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp finely grated lime zest</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fresh lime juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup extra virgin olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 scallion, thinly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 jalapeño, seeded and thinly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small shallot, thinly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup fresh corn kernels (from 2 ears)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 nectarines, cut into thin wedges (can substitute peaches)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 avocado, cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large orange bell pepper, finely julienned (you can certainly use a red or green one)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pint heirloom cherry tomatoes, halved</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cilantro, coarsely chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt and pepper. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Gently fold in the edamame, corn, nectarines, avocado, bell pepper, and tomatoes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Refrigerate the "ceviche" for at least two hours and up to 8. Fold in cilantro just before serving. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Serves 8-10</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-11220932817639451102013-08-09T11:59:00.000-07:002013-08-09T11:59:32.533-07:00Get Your Drink On<span style="font-family: Trebuchet MS, sans-serif;">It's Friday people! So it's time to get your drink on!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">If you're looking for something a little more ladylike or refined, might I suggest the Peach Cooler. [Spoiler alert: It has peaches in it.] </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">My girl <a href="http://www.bonappetit.com/recipes/gwyneth-paltrow/index/index_20110502" target="_blank">Gywnnie</a> created this spin on a Pimm's Cup, a cocktail favorite from Jolly Old England. It's basically a sophisticated wine cooler — and a very far cry from the Bartles & Jaymes coolers we used to drink in high school so don't judge prematurely. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I made it for a cocktail party my parents hosted when I was visiting them in the Low Country a few weeks ago. People went nuts for it. The key of course is using really ripe and fragrant peaches. It's the perfect libation to sip on a warm summer's night (and by night I mean as soon as you can get the hell out of the office). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">TGIF!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<i><span style="font-family: Trebuchet MS, sans-serif;">Peach Cooler</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">from Bon Appetit</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 very rip peaches, peeled, cut into wedges</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 Tbsp peach liqueur </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp fresh lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup vodka</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 English hothouse cucumber</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups chilled prosecco </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups chilled soda water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12 fresh mint leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a blender, blend the peaches, peach liqueur, and lemon juice until smooth. Pour into a pitcher and stir in vodka, prosecco and soda water. [Note: If you want to make this in advance, hold off on the prosecco and soda water so they don't go flat. Just cover and chill up to 4 hours and then add in the bubbly stuff when you're ready to serve.]</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cut 1/2 the cucumber lengthwise and into spears for garnish. Thinly slice remaining cucumber and add to the pitcher along with the mint. Fill glasses with ice and fill with the cooler. Garnish with a cucumber spear. Serves 4</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-58262799585525857652013-08-08T13:59:00.000-07:002013-08-08T13:59:17.289-07:00Just Can't Get Enough<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">When I was in middle school, I attended <a href="http://www.campavalon.cc/TidesIn.pdf" target="_blank">Camp Avalon</a>, a sailing camp for girls in Cape Cod. There are a few stark memories: </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1) How the freezing ocean water numbed your legs and made them look like purple popsicles—even in August.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2) That I had the coolest counselor who attended Kenyon College, so of course I wanted to go to school there and be cool like her until my mom told me she wouldn't come visit me in Ohio (true story).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3) And how every single morning we were roused from our bunks by Depeche Mode's "Just Can't Get Enough" blaring throughout the camp. </span><br />
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<iframe frameborder="0" height="270" src="http://www.dailymotion.com/embed/video/xizue" width="480"></iframe><br />
<a href="http://www.dailymotion.com/video/xizue_depeche-mode-just-can-t-get-enough_news" target="_blank">depeche mode - just can't get enough</a> <i>by <a href="http://www.dailymotion.com/robertjgunn" target="_blank">robertjgunn</a></i><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">You'd think I would hate that song now after being subjected to it over and over and over again like a form of torture, but to this day whenever I hear that song a big smile comes over me and I find myself jumping up and wanting to do a little Molly Ringwald dance (</span><i style="font-family: 'Trebuchet MS', sans-serif;">The Breakfast Club</i><span style="font-family: 'Trebuchet MS', sans-serif;"> style). I just can't get enough of "Just Can't Get Enough!" And that is precisely the way I feel about summertime peaches! </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Which makes sense now that the American Bureau of Peaches has me on their payroll. Well, they don't really but they should because I am out there praising and pushing peaches to everyone I see. They're just so sweet and juicy right now. I don't want anyone to miss out on this seasonal delight. That probably explains why they can't seem to be kept out of any dish or drink I make right now. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Take this salad I made for a party a few weeks ago. I was asked to bring a beet salad but in truth have grown a little tired of the omnipresent roasted beet salad. I thought for a bit the kale salad might eclipse it, but the beet salad doesn't seem ready to relinquish its crown anytime soon. Probably because it's really tasty and satisfying, especially when you add goat cheese, toasted pistachios, tangerines, and a tarragon vinaigrette to it. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Oh and did I mention that adding peaches just catapults it to the next level of enjoyment? Cuz it does. While I know some people feel like everything is better with bacon, I'm officially changing to the "everything is better with peaches" team. We may be small but we're strong.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">And because I split my time with the "everything tastes better with bread" team, I would encourage you to also try this beet-peach ("beach?") salad as a crostini. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">All I can say is get on the peaches, people! Your time is running out! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Roasted Beet and Peach Salad</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch of beets (any color--I used a few red and golden)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tangerines (or 2 navel oranges)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 peaches</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp Dijon mustard</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp white wine or champagne vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp fresh tarragon, chopped (or 1/4 tsp dried)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp freshly ground pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 oz soft goat cheese, crumbled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup fresh Italian parsley, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 handfuls of arugula</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 toasted pistachios </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">microgreens for garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Baguette (optional)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Directions</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Cut greens from beets and wrap in aluminum foil. Roast in 400 degree oven for approximately 1 hour (depending on how large the beets are).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Unwrap beets carefully to let steam escape. When cool enough to handle, cut stems off and peel beets. You may want to use gloves because beets can leave your hands and fingernails red—for quite a while. Slice beets. I like them in half coins but you can do wedges—whatever you like. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Whisk the Dijon, vinegar, tarragon, salt, pepper and olive oil together. Tweak as needed (more salt and pepper, a drizzle of honey, etc.). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Peel and slice tangerines and peaches and add to the beets. Toss with some of the vinaigrette and Italian parsley. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Place arugula on the bottom of a platter. Top with beet mixture and then sprinkle crumbled goat cheese and pistachios on top. "Dust" with microgreens and serve! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. If you want to make this into a crostini, just slice and grill a baguette and serve along side the salad. </span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-15386876048587645422013-07-11T20:51:00.001-07:002013-07-11T21:16:12.294-07:00More Peaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUT2Myynd5GwAXLgqKb3PM1yyd0CAJ_VSsY3Wmzbf9fWsTc2GVIasTD2zvnxXrJePhS2j6sQ9AuvzRt2U3p0_c6IN2Zuy9HOEKm6UMcVCQkrqDMWAWxjM_zfONJmCTX0IdChAc81Oai54/s1600/IMG_9214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUT2Myynd5GwAXLgqKb3PM1yyd0CAJ_VSsY3Wmzbf9fWsTc2GVIasTD2zvnxXrJePhS2j6sQ9AuvzRt2U3p0_c6IN2Zuy9HOEKm6UMcVCQkrqDMWAWxjM_zfONJmCTX0IdChAc81Oai54/s400/IMG_9214.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It feels like full-on summertime right now. And nothing makes me happier. My one summer ritual is to go to the Farmer's Market each Saturday morning and buy a bag of fresh peaches. In summer, I don't think you can really have too many peaches. I'm reminded of that hilarious Will Ferrell SNL "More Cowbell!" skit about Blue Oyster Cult recording the song "(Don't Fear) the Reaper." </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">At the climax of the skit, THE Bruce Dickinson (aka Christopher Walken) exclaims, "Guess what? I got a fever, and the only prescription is more cowbell!" I kind of feel the same way about summer. I got a fever and the only prescription is more peaches! I've been <a href="http://www.southernbelleinsantabarbara.com/2013/06/necessity.html" target="_blank">muddling them</a>, grilling them, <a href="http://www.southernbelleinsantabarbara.com/2013/05/peaches-bourbon.html" target="_blank">freezing them</a>, you name it. This is my latest preparation.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I think I actually made it three times in a week. Peaches, asparagus and goat cheese prove to be a fantastic combination for a salad. It's delicious, not to mention healthy.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I can kind of fall off the health wagon on the weekends, so it's nice to find something I can really savor that I don't have to feel guilty about (unlike the pizza-by-the-slice at 2 am). </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The dish really comes together quickly too, which is a bonus because I'd rather spend the day's "golden hour" outside instead of manning a bunch of pans in the kitchen. And I believe it would pair with almost anything: a burger, rib-eye, BBQ chicken, turkey sandwich, quiche..... </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While the components of the salad can be prepared ahead of time, you do have to wait to slice the peaches until you're ready to serve the salad to avoid discoloration. The reward is great for very little effort. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So go out and get some fresh peaches and enjoy the glory of summer! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Peach and Asparagus Salad</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bunch of asparagus, sliced on the bias in 1-in pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 Tbsp + 1 tsp olive oil, divided</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Zest and juice of 1 lemon </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 clove garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pinch of red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp champagne vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp shallot, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5-6 cups of mixed salad greens</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Persian cucumber, halved and sliced in half-moons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 peaches, thinly sliced lengthwise</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 oz crumbled goat cheese (I personally love Humbolt Fog)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup almonds, chopped and toasted</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a large skillet over medium heat, saute the asparagus in one tsp olive oil for about 4 minutes until bright green yet tender. Add garlic, lemon zest and red pepper flakes and cook for one more minute. Remove from heat and squeeze the juice from half the lemon on it. Add salt and pepper to taste and set aside. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Make the dressing by whisking together the vinegar, juice from the remaining lemon half, shallot, dijon mustard, and 3 Tbsp olive oil. Add salt and pepper to taste. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a large bowl, toss the lettuce with the dressing. Top with the asparagus, cucumber, cheese, almonds and peaches. Serve immediately. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 4</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com3tag:blogger.com,1999:blog-1598823999131411115.post-23254873653816863022013-07-02T13:31:00.000-07:002013-07-02T13:35:41.260-07:00Lazy-Ass Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKItzkbZHDsyNm6n2iHXdBZJCUpFXb5aUz-C6ggzrWOEGOvydNv0LAOwLdKl1FmZi9YBpctubKMjCPwELQ6LRiJO0Q9yAKfoNdZpYJv-GhGEp9Er69o51enbi9pwQm8v43PhFZVum2rY/s1600/IMG_9354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKItzkbZHDsyNm6n2iHXdBZJCUpFXb5aUz-C6ggzrWOEGOvydNv0LAOwLdKl1FmZi9YBpctubKMjCPwELQ6LRiJO0Q9yAKfoNdZpYJv-GhGEp9Er69o51enbi9pwQm8v43PhFZVum2rY/s400/IMG_9354.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My <a href="http://www.southernbelleinsantabarbara.com/2013/06/bad-student.html" target="_blank">last post</a> was for something that was pretty high maintenance to make. Although delicious, I did admit they were a labor of love, especially if you're not a baker like me. My friend's wife made them and he wrote this to me: "This recipe is a keeper! Everyone loved the <a href="http://www.southernbelleinsantabarbara.com/2013/06/bad-student.html" target="_blank">cupcakes</a>, even though Missy B said they were a pain in the ass to make." Well, Missy B, I couldn't agree with you more! So in your honor, please behold the Lazy-Ass Pie!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's so lazy, you don't even have to use utensils to eat it! Just pick it up and start chowing down.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's so lazy, you don't even have to make a pie crust! Just go buy the frozen kind. No one has to know. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I mean who doesn't love a good pie?! But I mean who </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">actually </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>loves</i> going through all the work to make a good pie?! Probably only my friend Meredith. And when you make it in a hand-held version, well, life just got better.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">No doubt, this </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">little pocket of deliciousness</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">would be excellent any time of the day, any day of the week. Honestly, you can even eat one in the morning and it's like eating a blueberry pop tart—except for way better. I know it's probably frowned upon to give your kids pie for breakfast but I think you could get away with this one, and they will think you're the freaking best parent in the world.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So be smart about your July 4th holiday. You can hold your cold beer in one hand and your lazy-ass pie in the other! Or you can spend your time making a complicated pie from scratch. No contest. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy Independence Day, America!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lazy-Ass Pie</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGN6xE3tQxji7ucvKbwcpJIXQ2U1BpQZMgAU08qtbttqXSUcxt5VPlmDLKXyC37TW4bLdzw6Ye-J_tPkOcWWy8YZX55wwqpR2Xwvoa6syA-ehk_KeXxiLbhh3riuWRro3pMBq-68ly-0/s593/Screen+shot+2013-07-02+at+1.13.13+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="95" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGN6xE3tQxji7ucvKbwcpJIXQ2U1BpQZMgAU08qtbttqXSUcxt5VPlmDLKXyC37TW4bLdzw6Ye-J_tPkOcWWy8YZX55wwqpR2Xwvoa6syA-ehk_KeXxiLbhh3riuWRro3pMBq-68ly-0/s400/Screen+shot+2013-07-02+at+1.13.13+PM.png" width="400" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 frozen pie crust, thawed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups blueberries </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp finely grated lemon zest</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp fresh lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp kosher salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg, whisked with 1 tsp water ( = egg wash)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp sugar</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat oven to 375 degrees. Toss blueberries, lemon zest, lemon juice, sugar and salt in a medium bowl. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Roll out dough on a floured surface to a 15x12" rectangle. Cut into 6 rectangles. Brush the edges with water; mound a small spoonful of blueberries on one half of each rectangle. Fold dough over, and press edges to seal and then "close" the seam by pressing the back of a fork on it. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place each pie pocket on a parchment-lined baking sheet. Brush with egg wash and sprinkle with raw sugar. Cut a few tiny slits in top (which I forgot to do). </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Bake pie pockets, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 30-45 minutes. Don't worry, the berry juices are supposed to run onto the parchment. Transfer to a wire rack. Serve warm or at room temperature. Serves 6. </span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-67853893410753869742013-06-21T14:06:00.000-07:002013-06-21T19:02:06.320-07:00Bad Student<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In January, my friend, <a href="http://thefallons.blogspot.com/" target="_blank">Ronda</a>, and I started working with a <a href="http://www.twomotivate.com/" target="_blank">trainer</a> once a week with the goal of getting in better shape. What the process entails, in addition to the weekly workout session, is hitting exercise goals and keeping a food journal. Drea has essentially become our teacher, giving us guidance on how to make sustainable lifestyle changes to become healthy and strong.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As a kid, I thrived in school. I loved learning (except Calculus); I made good grades (except Calculus); I was always punctual to class; and I wouldn't dream of not turning in a homework assignment on time. I definitely strove to be a model student. But for the first time in my life I feel like the burner kid who ditches class to go smoke behind the bleachers. As a student of Drea's, I am on academic probation and have spent a fair amount of time in detention.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With my penchant for pizza, my consumption of Coca-Cola (not Diet) and bourbon, and the fact that I'd be happy eating charcuterie and cheese for dinner every night, I think it's safe to say I have proven to be a challenge to her.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When I hand her my weekly food journal, she always asks, "Am I going to be happy?" Usually I hang my head low and drop down and start doing burpees (which is the Calculus of the exercise world, if you ask me). Then I wait for her assessment and feedback, which she sends via email after she's had ample time to shake her head in disgust and get over the incredulousness of my entries. Here are a few of her (verbatim) comments: </span><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Did I read correctly that you had a beer, a candy bar, and then two cocktails on the plane for dinner one night?"</span></i></div>
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"WTF! Coke almost every day, bacon, salami, chicken nuggets, breakfast burritos, mucho alcohol..."</span></i><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Who knew they made corndog 'lollipops.' Don't eat them."</span></i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I mean this was my dinner last night:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ice cream and wine. I can't wait to hear what she has to say about that (well, really I <i>can</i> wait). </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When Drea's birthday rolled around last week, I felt like it was only fitting I would make her something totally sinful (because bad students like company too). I figured if she was going to sin, it would have to be something kind of over-the-top ridiculous—like something made with these ingredients: </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yep, I thought these salted-caramel-chocolate-bourbon cupcakes were a damn good option. I'm not a baker—at all. So this was really a labor of love, as well as a labor of morbid curiosity. I wanted to see if she'd actually eat any. She said she did, but I have no proof! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">They were indeed sinfully good. I know because I did definitely eat </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><strike>some</strike></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> one, along with about 20 of the bourbon chocolate cupcake "cores." </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You see, you have to core the cupcakes to accommodate the salted caramel you pour inside them, which are then topped off with fudge frosting. Through this process, I learned you really can't have too much salted caramel in your life, so I'd recommend doubling the recipe so you can fill the cupcake to the rim. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The icing tasted good, even though it looks like a 9-year old frosted the cupcakes. I got in a fight with the icing bag and definitely did not win. I ended up just using a zip-loc bag with the corner cut off to dispense the icing. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">To say I'm a work in progress is a gross understatement—obviously. In my defense, I <u>have</u> actually gotten much better over the past six months. I'm a far cry from being her star pupil, but at this point I'm just grateful she hasn't kicked me out of school!</span><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salted-Caramel-Bourbon-Chocolate Cupcakes</span></i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cupcakes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pkg Dark Chocolate or Triple Chocolate cake mix</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup bourbon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Make cupcakes according to the directions on the box. Cool and then core about halfway through the cupcake. You can use an apple corer if you have one, or just cut them out with a sharp knife like I did. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salted Caramel Sauce (I suggest you double this)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp whipping cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp bourbon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">24 unwrapped vanilla caramels</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp sea salt (like fleur de sel)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a small double broiler, combine whipping cream and bourbon. Heat over medium-low heat until steaming but not boiling. I didn't have a double broiler so I had to kind of rig one by setting a smaller pot inside a larger one. The goal is not to let the pot touch the water beneath it. Stir in caramels and sea salt. Heat until melted, stirring constantly. Spoon mixture into cupcakes. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fudge Frosting</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 oz bittersweet chocolate</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sour cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 cups powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a large saucepan, cook and stir chocolate and butter over low heat until melted. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer on medium speed until combined. Ice cupcakes as desired and sprinkle lightly with sea salt. </span></div>
SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com3tag:blogger.com,1999:blog-1598823999131411115.post-24146163660646767712013-06-14T13:34:00.001-07:002013-06-14T13:34:53.830-07:00Necessity<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As Plato wisely noted, "Necessity is the mother of invention." As such, I needed a drink so I invented this one.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36wvs6JxEBw9ebHr8iTM1K3D_SzrEcgCpdGFcU1oBNuozTy23QCCqMM3jjDnU8qfVeK_D6rO3SOk4yTJOPRfcjqr-xKYke-Oj8rYLZizNZq8AzzwYcmcud8AoknJdos8g0gcEYVy04sA/s1600/SB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36wvs6JxEBw9ebHr8iTM1K3D_SzrEcgCpdGFcU1oBNuozTy23QCCqMM3jjDnU8qfVeK_D6rO3SOk4yTJOPRfcjqr-xKYke-Oj8rYLZizNZq8AzzwYcmcud8AoknJdos8g0gcEYVy04sA/s400/SB1.jpg" style="cursor: move;" width="298" /></a></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm calling it the Southern Belle because it's got all things Southern in it: peaches, mint, bourbon. It's ladylike but also something a man would enthusiastically desire, like a Southern belle. :-) </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I don't think I've ever invented anything. I mean sure I could've found a cure for malaria or discovered that Pluto isn't really a planet or even produced the seedless watermelon, but some over-achiever already did those things. Nawww, I'm good with just inventing a new cocktail. And not to brag, but this is a pretty damn good invention. And timely too considering that today is National Bourbon Day. Now, that's <u>my</u> kind of holiday! (No offense Flag Day!)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuACpuCsfD8-dVGRFn0QVFPq0K7Wu3GFsHVLoF7_w_znO_IXNJ8w6ppCVOF91nHejGSeb2fhz8T0Y0OlCaWknsyT0mGGjEtBP-4LBv4-YHyIS5qRL3acPCxEHCpcYqwzhddS2wllZBG8/s1600/IMG_8801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuACpuCsfD8-dVGRFn0QVFPq0K7Wu3GFsHVLoF7_w_znO_IXNJ8w6ppCVOF91nHejGSeb2fhz8T0Y0OlCaWknsyT0mGGjEtBP-4LBv4-YHyIS5qRL3acPCxEHCpcYqwzhddS2wllZBG8/s400/IMG_8801.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Chop up two ripe peaches</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVI38O1w6TnfhSTsHaSUh5vDHKeRx3QWR_Ll2AMX_lQ-yrrMjch0ZY1C9wbnmLbWVlvmvRzXyLfC9micKDYouOngG9Yl_cPKEVWzcNJInchv7XOkM6TAbNP_lNPsHrCAp4ot_AMEgjX0/s1600/IMG_8819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVI38O1w6TnfhSTsHaSUh5vDHKeRx3QWR_Ll2AMX_lQ-yrrMjch0ZY1C9wbnmLbWVlvmvRzXyLfC9micKDYouOngG9Yl_cPKEVWzcNJInchv7XOkM6TAbNP_lNPsHrCAp4ot_AMEgjX0/s400/IMG_8819.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">along with about 1 cup of fresh blackberries</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONuoHroNSe8TBdy6rUWFXVyhhfWsZItAioFSq7MGTn5yIjYh_UF-BhkaoDK46I2tP5pVY7WuOCSYiAnYj1KDxtJFPXJ_tRuLbYonJzf4CrkSLSXV1azPsSYtEXoAU0V4MGs4fxOk_RPs/s1600/IMG_8825.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONuoHroNSe8TBdy6rUWFXVyhhfWsZItAioFSq7MGTn5yIjYh_UF-BhkaoDK46I2tP5pVY7WuOCSYiAnYj1KDxtJFPXJ_tRuLbYonJzf4CrkSLSXV1azPsSYtEXoAU0V4MGs4fxOk_RPs/s400/IMG_8825.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">and muddle in a bowl with some fresh mint.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNOwlnYfmtupfG-bSGlGY2R7NYOxn60aYx2wuYEIUc6pkOr8MW3x_ZrvHu5eNRkdPIgkizeml_1U3i9cXbsimk1CBhyhvYrBLIhv7HehS5my26J99NRa7jEOv_uivf8yAVGH_bZpDa8E/s1600/IMG_8835.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNOwlnYfmtupfG-bSGlGY2R7NYOxn60aYx2wuYEIUc6pkOr8MW3x_ZrvHu5eNRkdPIgkizeml_1U3i9cXbsimk1CBhyhvYrBLIhv7HehS5my26J99NRa7jEOv_uivf8yAVGH_bZpDa8E/s400/IMG_8835.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Add 1/2 cup of bourbon and 1/2 cup ginger ale</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NzlzkHMmKGQwUnevXN94TXV4MU5qkWNEUSdCzNcczqId5tLbI4y5TeI58QPf1VzXofr1LjskHUJRcaBRzNBjGAkk6VxjJiJOa4jBBO6ER966IUZZTm4rSNymG0h3DEvfr-qGkcti9RM/s1600/IMG_8850.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NzlzkHMmKGQwUnevXN94TXV4MU5qkWNEUSdCzNcczqId5tLbI4y5TeI58QPf1VzXofr1LjskHUJRcaBRzNBjGAkk6VxjJiJOa4jBBO6ER966IUZZTm4rSNymG0h3DEvfr-qGkcti9RM/s400/IMG_8850.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">2 Tbsp agave syrup (or simple syrup)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdQnujhCPVqCuq87lA2NVPHeWp2alLOhYKQ9gtbNJuBpWnrHAeWc56ZQMWglfC8CPnSS2bgqMZyDjouigSTVBCjIrvDYkH_iBUuXKZIEs34TfF7lSnUbD6WMtUdra7ep3xnKeLYxoZJM/s1600/IMG_8685.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdQnujhCPVqCuq87lA2NVPHeWp2alLOhYKQ9gtbNJuBpWnrHAeWc56ZQMWglfC8CPnSS2bgqMZyDjouigSTVBCjIrvDYkH_iBUuXKZIEs34TfF7lSnUbD6WMtUdra7ep3xnKeLYxoZJM/s400/IMG_8685.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">and the juice of 1 lime and 1 lemon and stir well. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9dumQ76j7uLcQU6Rqt0ON11s_o2diU_RmbTJ-CBWTzjwHN9J44FNsrCeyT6KIpdpybVClorlvBBMuTcuG0-EFN8N858tL1l0PQ03QO7A1wgNpleRnoVU2Gn8g_pZzN7okcBCqdRpxxE/s1600/SB2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9dumQ76j7uLcQU6Rqt0ON11s_o2diU_RmbTJ-CBWTzjwHN9J44FNsrCeyT6KIpdpybVClorlvBBMuTcuG0-EFN8N858tL1l0PQ03QO7A1wgNpleRnoVU2Gn8g_pZzN7okcBCqdRpxxE/s400/SB2.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="padding-top: 4px; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Sip and savor!</span><br /></td></tr>
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SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com2tag:blogger.com,1999:blog-1598823999131411115.post-37305947274975307592013-06-09T15:55:00.000-07:002013-06-09T17:29:36.438-07:00June Gloom<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pWUpxvMYl4zya6Piw4N9F2O_NKh3qxYJF_i4fMItjRezLgDYOIvfS59OW5QugfKgJZYrqCcBq-HcrlePeZB2z9gzmgEpDTuwGkFnJ3ZHgTZyzO5L5i06T8azAI8ZzzP1VerzGW94RFg/s1600/JuneGloom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pWUpxvMYl4zya6Piw4N9F2O_NKh3qxYJF_i4fMItjRezLgDYOIvfS59OW5QugfKgJZYrqCcBq-HcrlePeZB2z9gzmgEpDTuwGkFnJ3ZHgTZyzO5L5i06T8azAI8ZzzP1VerzGW94RFg/s400/JuneGloom.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Santa Barbara is pretty spectacular most of the year, that is with the exception of the sixth month. Without fail, on the first day of said month, June Gloom arrives. It affects most of the coastal towns in California, unfortunately. Basically a cold, thick marine layer rolls in early every morning with a steady misting and usually socks in the town until late afternoon. Honestly, yesterday the sun didn't make an appearance until 5:30 pm. Basically, it sucks. I guess it's our punishment for being able to hang out at the beach in February. I know I'm not getting much sympathy over this situation, but can I just say it is wrong to be typing this in jeans, a long sleeve t-shirt, cashmere cardigan and boots with my space heater running when it is the ninth of June. It's probably the month I miss the South the most. June is when you're supposed to be running around in bare feet at the beach, licking popsicles while wearing a sundress, watching heat lightening in the evening from the porch.... June is when you're supposed to be having picnics, potlucks, lunch at the pool, BBQs, and eating a dish like this pasta. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's been on heavy rotation since this spring and I think it's perfect for summer too. I know pasta is the ultimate comfort food and often something you'd crave in the fall and winter, but I assure you this one is ideal for the warmer months. It's fresh and light, yet leaves you perfectly satisfied. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The mint is a welcome twist on the usual basil you associate with pasta, the walnuts provide a buttery crunch, and the feta delivers the perfect salty note. The zucchini and shrimp are a great combo brought together with fresh lemon for some punchy acidity. It also comes together fairly quickly, which is a bonus because who wants to spend hours on a sunny summer day in the kitchen (I mean if you actually <i>have</i> hours of sun on a summer day)?</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I do think it's key to use fresh pasta (be it linguini, pappardelle, or fettucini), which seems like you can find in most grocery stores these days. I made it with shrimp but it would be lovely with roasted or grilled chicken, or you could add spanish tuna or a can of white beans. It also works without any protein added as a fabulous side dish. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As I said, I've made this at least a half-dozen times over the past few months and it is <i>always</i> a hit, even with kids. It just kind of screams summer to me with the mint, the lemon, and the zucchini. While fairly pedestrian summer ingredients, this recipe combines them with some smart flavoring to an incredible effect. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScFsanEhuO8aJ7wKHOuh7c9iDWfYVdGjbPgTmwrhyh8R7dxo5CplVrvOX9rDhWiXJtx0vB4T5DDyvByMRZQARFwHRMRIfjMhFT_6wszBWcDDUCHovlOoAdfoWD0gdlLD8o8NEcIbVoJg/s1600/IMG_8235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScFsanEhuO8aJ7wKHOuh7c9iDWfYVdGjbPgTmwrhyh8R7dxo5CplVrvOX9rDhWiXJtx0vB4T5DDyvByMRZQARFwHRMRIfjMhFT_6wszBWcDDUCHovlOoAdfoWD0gdlLD8o8NEcIbVoJg/s400/IMG_8235.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The only negative that comes to mind was the last time I made it, I had a little accident with my salt shaker. Apparently the plug was loose (I'm not naming names but I do recall someone perhaps slightly inebriated at my house who was twisting the wrong end of the salt shaker), so when I went to place the shaker back on the counter, the bottom fell out and the salt went EVERYWHERE. This video does not do justice to the extent of the damage.</span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwq-z126tXx4AZ9Uwu0n_HfKjzIp0MB6RJweAb4-39sis9tiW_Cex32Q7Xf3WEXP8hEq60NcG2J_2QJP-b1sw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm incredibly grateful to the kitchen gods that it did not spill over the finished dish, although it was still a total pain to clean up. But as they say, you can't cry over spilt milk—or salt for that matter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2cLozbzHFiDO3WW5j8SWRcL9it6wFaS7ukCC7G7jBJXi3mvMIt1L_hE6Y8ks_v1PQY85dsCHKHB7wcGMI4EostmhAOzfh9xejVJaMfcGVoWJ6XiG0DdwxKUxXqXUwUNkMq3TH8H_dSU/s1600/IMG_8289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2cLozbzHFiDO3WW5j8SWRcL9it6wFaS7ukCC7G7jBJXi3mvMIt1L_hE6Y8ks_v1PQY85dsCHKHB7wcGMI4EostmhAOzfh9xejVJaMfcGVoWJ6XiG0DdwxKUxXqXUwUNkMq3TH8H_dSU/s400/IMG_8289.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Zucchini-Mint Pasta</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">from Southern Living</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjqoM_FO2sQHpMEpqPXobO0xVO7tulfxB73_GyR5cOjDscetJg8oeHAAJpayWpKDHwgl6GB8Iq-MqY1Dyw5yzWwu5KZtuB07nnoPWX95zkXeM6vV2WRNE8JDtBB0QMV9j4W5nvPxbQKk/s1600/IMG_8293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjqoM_FO2sQHpMEpqPXobO0xVO7tulfxB73_GyR5cOjDscetJg8oeHAAJpayWpKDHwgl6GB8Iq-MqY1Dyw5yzWwu5KZtuB07nnoPWX95zkXeM6vV2WRNE8JDtBB0QMV9j4W5nvPxbQKk/s400/IMG_8293.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 shallots, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 lb small zucchini, sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp fresh lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp fresh lemon zest</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp kosher salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp freshly ground pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9-oz package refrigerated fettuccine pasta (or something similar), cooked according to directions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup chopped mint</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup toasted walnuts, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup freshly grated Parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 oz crumbled feta cheese</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Melt butter with olive oil in large non-stick skillet over medium-high heat; add shallots and saute 2 minutes. Add zucchini and saute 5 minutes or until zucchini is tender. Stir in minced garlic and cook 1 minute. Remove from heat; stir in lemon juice, lemon zest, salt and pepper. Toss in cooked pasta, fresh mint, walnuts, and Parmesan. Sprinkle with feta cheese just before serving. </span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com0tag:blogger.com,1999:blog-1598823999131411115.post-23332928199865033342013-05-31T07:24:00.000-07:002013-05-31T07:24:02.835-07:00Spice is Nice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpz7OCXy-YzGu3OZJnl-NuqXuteGGZKzfBXpQTz7Vkzz22jSAvLfO99u8LXa4sODqrCy2zAsLSbW1bExlsA5bmspL_OEP6ciMS9ro1oR4PfqWvnGE08YVGqqQOi50FF4sk35SqWtks5E/s1600/IMG_8704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpz7OCXy-YzGu3OZJnl-NuqXuteGGZKzfBXpQTz7Vkzz22jSAvLfO99u8LXa4sODqrCy2zAsLSbW1bExlsA5bmspL_OEP6ciMS9ro1oR4PfqWvnGE08YVGqqQOi50FF4sk35SqWtks5E/s400/IMG_8704.jpg" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">TGIF!!! Is it just me or do "short weeks" following a long holiday weekend always seem brutally elongated? I couldn't be happier that Friday has finally arrived, and I have the perfect suggestion for how to kick off the weekend.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've always liked spicy foods, but in the past few years, I've really gotten into spicy drinks. I don't know if that's a California thing or not, but I think it would be a welcome idea in a lot of places. From beer to martinis, spicy is in. But like any good dish, it needs to be well-balanced. It's not a contest like <a href="http://www.urbandictionary.com/define.php?term=cinnamon+challenge" target="_blank">this one</a> or <a href="http://www.youtube.com/watch?v=HYF9bImkOL4" target="_blank">this one</a> to see who can survive the heat. It's a delicate meld of ingredients to create the perfect concoction that delights the palate.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm well past the age where I'll drink anything come the weekend—like the Friday Afternoon Grain Society at W&L. Thankfully, I've graduated from Purple Jesus. Not the most palatable concoction created, but probably not the objective. And to clarify, Purple Jesus is not a reference to the Viking's Adrian Peterson, but rather a horrid grape juice-based punch heavily laced with Everclear mixed in a 30-gallon trash can.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some days, I think, call for a cocktail versus a chilled glass of Chardonnay or an ice cold beer. Some days, like the Friday following Memorial Day, call for something a little more special. Enter the pineapple-jalapeño margarita.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoZ6_Ylj2D0f5xtGRg7jIEMtFxEavbSNXxhGCfW6J94vbbYj-XqTioCLTIIPughfhGPjZ7TIve724p8PnFyP-9HA6ZGcljbDCvczb5pIQwCqbpk1YanlFRQKn3_QyFfAP7B8rR-zaAxo/s1600/IMG_8696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEoZ6_Ylj2D0f5xtGRg7jIEMtFxEavbSNXxhGCfW6J94vbbYj-XqTioCLTIIPughfhGPjZ7TIve724p8PnFyP-9HA6ZGcljbDCvczb5pIQwCqbpk1YanlFRQKn3_QyFfAP7B8rR-zaAxo/s400/IMG_8696.jpg" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In my opinion, it elevates a traditional margarita on many levels:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. It's not cloyingly sweet like a typical shelf margarita can be, often putting people into a diabetic coma</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. The pineapple and mint is a super refreshing twist on the traditional lime margarita, especially on a hot day</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. The jalapeño offers a surprising kick—in a "Wow, I could've had a V-8!" way not "Wow, where is the nearest gallon of milk?!" way</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. I'm pretty sure there is a higher nutritional value in this version (Yay, Vitamin C!), so you can feel good about getting your vitamins while you drink. No scurvy for you! </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. You can truly imagine yourself in Mexico sipping this libation on the beach with the sand between your toes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, I rest my case. You need to whip this up this weekend. It's easy to make, feels sophisticated and definitely kicks things up a notch (even though I hate that phrase from Emeril).</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Welcome to the weekend!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Times; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTrmrxiDgK7Z0luV8vDwinH6lKttpgYf3pBnjvYr_5PIIhMeMw2u3GeqM7k5EYVO-Hc9QOGQqj1hB365RoogvUmLxnKlHxeOGdLr8mHhSDiKmuqgDK3vbt8NirT0gtCKdo93m_r6eEg4/s1600/IMG_8679.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTrmrxiDgK7Z0luV8vDwinH6lKttpgYf3pBnjvYr_5PIIhMeMw2u3GeqM7k5EYVO-Hc9QOGQqj1hB365RoogvUmLxnKlHxeOGdLr8mHhSDiKmuqgDK3vbt8NirT0gtCKdo93m_r6eEg4/s400/IMG_8679.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Jalapeños and pineapple: a refreshing combination!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXZx0cSJzWMSOY5IakDQpQZWgAkR1krAAPSPi6PsF3x_8sBWrk-CUSLUouVu3c1Mr3wSBpO2bkMjZ5cw3XFs5HNpnNwcDidX6lyQUGsuPf_svVjssc4ZVIPhMgr4hyphenhyphen6xhTF1iN51ViaM/s1600/IMG_8683.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXZx0cSJzWMSOY5IakDQpQZWgAkR1krAAPSPi6PsF3x_8sBWrk-CUSLUouVu3c1Mr3wSBpO2bkMjZ5cw3XFs5HNpnNwcDidX6lyQUGsuPf_svVjssc4ZVIPhMgr4hyphenhyphen6xhTF1iN51ViaM/s400/IMG_8683.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Fresh lime juice. There frankly is no substitute.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmKB0Cu3JNCNK7ugxACbF5EHDZJ8HYyVCTuN26kiMbZ2ZuM9aExTFs6NShvQubOI7ouKGuUkv6VGm8nuQNuTWzLOLN095pV8rswfHr8f2Wuv2hlXH0K-I7tA9kFmnJCVvROwrd04eBZc/s1600/IMG_8687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmKB0Cu3JNCNK7ugxACbF5EHDZJ8HYyVCTuN26kiMbZ2ZuM9aExTFs6NShvQubOI7ouKGuUkv6VGm8nuQNuTWzLOLN095pV8rswfHr8f2Wuv2hlXH0K-I7tA9kFmnJCVvROwrd04eBZc/s400/IMG_8687.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Some agave syrup to sweeten it</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfaiPUXauBBjkXGuoMQs27XUnKbmIIhwXE2wA3G5ku11tNas1Q-CEoU6M5gv0e9WTHW8PgnouYNaovMt61FaOaPmg_N5xyndTVMzvjFVni7JjBcyNdNGu3GUrhBPklFiyKsM7IEVuX0U/s1600/IMG_8691.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfaiPUXauBBjkXGuoMQs27XUnKbmIIhwXE2wA3G5ku11tNas1Q-CEoU6M5gv0e9WTHW8PgnouYNaovMt61FaOaPmg_N5xyndTVMzvjFVni7JjBcyNdNGu3GUrhBPklFiyKsM7IEVuX0U/s400/IMG_8691.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Fresh mint helps balance the heat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBLObPDdcnCM0iAlgX5T0IRZqrqR60g5htou9vmSDZ9TLQdVG9szR6z5tjNsSIrd8l86fNY-G1ceK3ucT2Z1yRHNQt8ccttFMiN3qtLKbYT1NfTFDhPAwpgNo6fpuybmI8118-75f7Gs/s1600/IMG_8711.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBLObPDdcnCM0iAlgX5T0IRZqrqR60g5htou9vmSDZ9TLQdVG9szR6z5tjNsSIrd8l86fNY-G1ceK3ucT2Z1yRHNQt8ccttFMiN3qtLKbYT1NfTFDhPAwpgNo6fpuybmI8118-75f7Gs/s320/IMG_8711.jpg" style="cursor: move;" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">I'm a dork, but this drink is fantastic!<br /></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pineapple-Jalapeño Margarita</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 cups pineapple, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 jalapeños, thinly sliced (remove the seeds for less heat, but I'd leave at least one in tact)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups tequila</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 Tbsp agave syrup (or could substitute simple syrup or sugar)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 limes, juiced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1-2 cups sparkling limeade (I bought this at Trader Joe's but you could use Sprite or lime-flavored sparkling water)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small bunch of mint, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Throw everything, except the sparkling limeade and mint, in a blender and puree until smooth. It will be kind of thick like a daiquiri. Add the limeade to thin and stir in the chopped mint. Taste and add more limeade if needed. If it's really too hot for you, blend up a little bit of cucumber and add to the mixture. Pour over a glass only half filled with ice and enjoy! Serves 6</span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com1tag:blogger.com,1999:blog-1598823999131411115.post-77569765633411388862013-05-29T22:18:00.000-07:002013-05-29T22:18:21.990-07:00Peaches & Bourbon<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm not a huge TV watcher but it seems like lately every time I turn it on ABC, I see the promo for the new series called <i>Motive</i>. There is this cool chic detective who says, in this sing-songy voice, "Nothin' says Friday night like a hom-i-ciiide." [You can hear what I'm talking about <a href="http://beta.abc.go.com/shows/motive/video/PL55297035/_m_VDKA0_jgotryy6" target="_blank">here</a> in the opening of this clip after you make it through the 15 second commercial.] I can't get the verbiage or the cadence out of my head. So when I was thinking about this post, all that came to mind was, "Nothin' says sum-mer time like peach ice creeeam." Now it's kind of stuck in my head, so I'm hoping by sharing it with you, it will now be in your head and not mine. </span><div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Seriously, though, summertime does equate to peaches in my book. The peach is my favorite fruit and I get so excited thinking about the prospect of enjoying them all summer long. I feel like summer should kick-off with Memorial Day weekend and am pleased to report that it actually felt like summer had arrived. Finally it was nice and sunny and warm in Santa Barbara....and smokey and ashy because a wild fire started. I was hosting a BBQ, so the raining ash wasn't that conducive for outdoor food and beverages, but made for a beautiful if not eerie sky. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Anywho......It's no secret that one of my other loves is bourbon. So when I saw a recipe for peach cobbler ice cream with bourbon-caramel sauce, I was like, "Done." I literally planned a whole menu around it. I always liked the concept of homemade ice cream but it requires a lot of time and effort to make (hand crank and large bag of rock salt, need I say more?). This recipe is like the lazy man's version, using just whipped topping and sweetened condensed milk as the ice cream base. You add to it fresh peaches, peach schnapps and baked cinnamon-suagared pie crust. Then you drizzle it with a healthy dose of bourbon-caramel sauce. Ridiculous, I know! I was literally giddy with anticipation. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was surprised by how quickly and easily this came together, especially for someone who is adverse to making desserts. I think this is homemade ice cream for dummies, but whatever. I can assure you the output is nothing shy of genius. My only complaint was that I think the caramel sauce was a little thin (even after refrigeration), but perhaps I was too generous with the addition of bourbon? That's highly possible. You can easily whisk in a little cornstarch mixed with water, but honestly, I could just drink it through a straw and be really, really happy. You do need to give the ice cream a few minutes to set out and soften before serving. Otherwise the ice cream has a slightly crystalized texture that feels less creamy. But again, with a little softening, it's perfect. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In case it's not clear, I am <u>very</u> enthusiastic about this dessert—and this is coming from a non-dessert enthusiast. I am actively campaigning for you to make it—as soon as humanly possible. It is the perfect trifecta of ingredients for ice cream: crunchy pie crust, bourbon (which often has a caramel note), and peaches. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The only apparent negative: I didn't want to stop eating it. That probably explains why I have done a double workout every day at the gym since Memorial Day. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Peach Cobbler Ice Cream with Bourbon-Caramel Sauce</i> </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">from Cooking Light</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ice cream: </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 oz refrigerated pie dough </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cooking spray</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp ground cinnamon </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups peeled peaches (which I forgot to peel), divided (about 4 medium peaches)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup fat-free sweetened condensed milk (I couldn't find so used regular)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 Tbsp peach schnapps</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp fresh lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Generous dash of salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cups frozen reduced-fat whipped topping, thawed</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sauce:</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 Tbsp water</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp light-colored corn syrup</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Generous dash of salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup half-and-half</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp butter, softened</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp bourbon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat oven to 425 degrees. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Place pie dough on a baking sheet lined with parchment paper, lightly coat with cooking spray. Combine sugar and cinnamon in a small bowl and sprinkle mixture evenly over the pie dough. Using a sharp knife, deeply score dough at 1-inch intervals. Bake at 425 for 8-10 minutes or until browned. Cool completely and break into 1/2-inch pieces. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place 1 cup peaches in a medium bowl and mash until almost smooth. Add the remaining cup of chopped peaches and the next 4 ingredients (through dash of salt); stir well. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Gently fold in the crumbled piecrust and whipped topping. Scoop the mixture into a freezer-safe container, cover and freeze overnight or at least 8 hours. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. To make the sauce, combine 1 cup sugar, 4 Tbsp water, corn syrup and salt in a small saucepan over medium heat, stirring just until sugar melts; bring to a boil. Cook 12 minutes or until amber, remove from heat. Drizzle in half-and-half, quickly and continuously whisking. Add butter and bourbon and whisk until smooth. Serves 8. </span></div>
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SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com3tag:blogger.com,1999:blog-1598823999131411115.post-51094896088473923082013-05-23T18:40:00.001-07:002013-05-23T18:49:01.151-07:00Hold the Mayo<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know there is a strong cadre of mayonnaise haters out there. You're <i><u>really</u></i> passionate people. I wouldn't exactly call myself a hater per se, but I only care for mayo in small doses. Maybe that makes me mayo adverse? I love chicken salad, for instance, but I end up grilling the poor waiter about how much mayo is in their recipe and am usually filled with great distrust when the server assures me "it's not too mayonnaise-y." And for the record, most of the time they're liars. Typically I'll take a good mustard on a sandwich, and eschew most mayonnaise-based salads because someone in the kitchen is usually mayonnaise happy. [Btw, I think these are also the sample people who dress the salads.] With most dishes, I think the whole should be greater than the sum of the parts. Therefore excessive mayo doesn't work in that equation—and I'm not even that good in math. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As the weather warms and summer nears, I've had picnics on my mind. On the weekends, I usually run by the <a href="http://www.santabarbaramission.org/" target="_blank">Santa Barbara Mission</a>, which has a beautiful rose garden adjacent to it. People tend to flock there on the weekends to picnic. It's the kind of place that invites you to linger and never really feels crowded, with people somehow carving out little slices of privacy to enjoy the views and the company of friends or family along with a nibble and a glass of wine. But picnics can kind of be tricky because you need dishes you can make ahead of time, transport easily, are unfussy to serve, and can hold up for a few hours. The classic Waldorf salad is often suggested, yet often causes me to raise my eyes. Do people really eat that? </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yes, I know it's a famous salad concocted by Oscar Tchirky, the maître d'hôtel of New York's Waldorf Astoria, in 1893 and is now served by many restaurants and delis as a lunch staple. My narrow-minded opinion is that it's a few fairly uninteresting ingredients, such as red apple, celery, and walnuts, slathered in mayonnaise. Oh and it also has raisins in it. The only time I really want to eat raisins is in an oatmeal cookie and even then I'd prefer chocolate chips. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But the recipe in the June issue of <i>Ladies' Home Journal</i> made me reconsider. Well, maybe I should give credit to the food stylist and photographer. They presented their "All-New Waldorf Salad," which</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> appeared to contain nary a drop of mayo in it.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Whereas I'd usually be thinking, "Next..." as I turned the page, this vibrant salad caught my eye. This interesting version was comprised of colorful pieces of apple, radicchio, and dried cranberries tossed with the requisite walnuts and celery but mixed with a hint of honeyed Greek yogurt dressing instead of the usual mayonnaise. OK, that sounded like something even the mayo adverse might like.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So I made it last weekend. And guess what? I liked it. A lot. And so did a lot of other people—even kids. As such, I must rescind my previous position on the Waldorf. It <u>is</u> something people eat. And even more people—including the mayonnaise haters of the world—would probably eat it and enjoy Waldorf salad if this recipe was used.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy Memorial Day weekend! In the words of Joseph Campbell, "A hero is someone who has given his or her life to something bigger than oneself." Thank you to all the heroes who serve or have served. You are appreciated and remembered by this Army Brat. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>All-New Waldorf Salad</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup (4 oz) plain Greek yogurt (non-fat is fine)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 tsp honey</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp kosher salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup walnuts, coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup thinly sliced celery</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup dried cranberries</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 head of radicchio, roughly chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 sweet apple, cored and chopped</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whisk together the yogurt, honey, lemon juice, salt and pepper. Add the remaining ingredients and toss to combine. Chill until ready to eat. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 8</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Note</i>: I did have to do a little "maneuvering" on this recipe. I added more celery and apple to get the right ratio and then added some more honey and lemon juice for my personal taste. So start with the recipe as a base but be prepared to tweak if needed. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>SB in SBhttp://www.blogger.com/profile/02639375700083140217noreply@blogger.com2