tag:blogger.com,1999:blog-14076256954761166612024-03-12T21:29:01.395-07:00Franny's CookingDesigner Frances Smily blogs about cooking & life in NYC.Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-1407625695476116661.post-13332379706720960472016-06-06T11:22:00.002-07:002016-06-07T12:56:25.859-07:00Seafood Pasta, Etiquette, and the Art of Dining Out<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1GGnUf66Af3w5n3ROjj1BOj8CT8Sz8HxdvNbjqsnP_ZV5m6mtqs-Jx2_gpN0t1zjlcGBUkIRmhzfVVSOVLz-JbD_N24bDSj3l_W4T1gt2UaZNOZyHzSvUVHrxvyPPoQlg-L-GKohxBo/s1600/cell+phone+meals.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1GGnUf66Af3w5n3ROjj1BOj8CT8Sz8HxdvNbjqsnP_ZV5m6mtqs-Jx2_gpN0t1zjlcGBUkIRmhzfVVSOVLz-JbD_N24bDSj3l_W4T1gt2UaZNOZyHzSvUVHrxvyPPoQlg-L-GKohxBo/s320/cell+phone+meals.jpg" width="320" /></a><span style="font-family: "verdana" , sans-serif;">Lately there has been a lot of criticism of folks using their cell phones at the table which has been described extensively as anti-social behavior - these people are either being mocked for their attention to detail in taking artful Instagram pics of their meal <b>(hint: the best angle is achieved if you stand up to get a bit of height)</b>, or looked down upon for staring at their phones instead of conversing courteously with their dinner companions. </span><br />
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<br />
<span style="font-size: large;"> <b>Can we talk - about restaurant etiquette?</b></span></div>
<span style="font-family: "verdana" , sans-serif;">I myself may have scorned such behavior now and again, however, that's all in the past. I know now that the quiet use of a cell phone during dinner is highly preferable to the shouting high decibel conversations of diners attempting to interact like walruses in a noisy restaurant. </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">It's the very worst of table manners. </span>This unchecked phenomena has become a dreaded but all too common occurrence. And it has virtually confined me to the home for meal eating. I am practically a hermit! I have come to dread going out to eat, especially wasting some good hard earned dollars that could have been much better spent on other things (shoes), because of the fear of getting jammed in a table between a couple of shrieking ninnies, and a table of guffawing buffoons. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Last week, I stuck my head out of my cave and ventured out to a former favorite restaurant with forgetful optimism. For a birthday treat, I was taken to Barbounia, on Park Avenue South, which serves pretty decent Mediterranean fare in attractive surroundings. Anyone who knows me, know that I love that type of food. </span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">Disaster!</span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">My dining companion and I only made it through the Taramasalata appetizer (FYI they need to invest in some sharper bread knives because the current ones don't actually cut the bread) before two gals were seated beside us and began shouting at each other at the top of their lungs, with very high pitched tonality that was impossible to ignore, much less speak over. It was so darned annoying that we could barely even enjoy our food - mine was a dish of linguine and seafood which, in my haste to depart, I barely touched. </span><br />
<br />
<span style="font-family: "verdana" , sans-serif;">So, here's my
version of shrimp and pasta dish which you can eat quietly at home - staring at your cell phone while eating, optional. No judgements. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b>SPICY SHRIMP PASTA</b></span></div>
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<br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients </b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br />
</b></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 lb cleaned shrimp</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 cup sliced mushrooms</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1/2 thinly sliced onion</span><br />
<span style="font-family: "verdana" , sans-serif;">2 tblsp olive oil </span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 can whole tomatoes</span><br />
<span style="font-family: "verdana" , sans-serif;">1 clove sliced garlic </span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">handful olives, sliced (no pits)</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1/4 cup corn</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 clove sliced garlic</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 cup broccoli florets</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 cup chicken broth</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1/2 cup corn kernels </span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1/2 tsp chili pepper flakes</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 tsp smoked Spanish Paprika</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 clove sliced garlic </span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">fresh grated black pepper</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 tblspn cream cheese (optional!)</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 box Capellini pasta </span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Put your water on to boil for the pasta. </span></div>
<br />
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Slice the mushrooms, and onion and saute until golden in olive oil. Add the sliced garlic and lightly brown.</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;"> Separate
the canned tomatoes from the juice (reserve the tomato juice, about 1
cup) and chop - add to the onion mixture, cook for 3 - 4 minutes.</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Season with the smoked Spanish Paprika, hot chili flakes, and add the olives.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Add the reserved tomato juice and the chicken bouillon and heat until simmering. Add corn kernels and olives. Add the broccoli and cover - steam for 2 - 3 minutes</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><i>Now cook the capellini pasta in the pot of boiling water (it only takes a 3-4 minutes)</i></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Toss in the shrimp into your mix and cover - steam and simmer for 2 or 3 minutes. Taste and season to your liking... </span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Serve
piping hot! You can add some freshly grated Parmesan although I think
technically you're not supposed to serve seafood pasta with Parmesan -
but do the old rules apply anymore? Certainly not the rules of
etiquette or manners, anyway.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h2 style="margin: 0pt; text-align: center;">
<span style="font-size: large;">“Etiquette means behaving yourself a little better than is absolutely essential.”</span></h2>
<h2 style="margin: 0pt; text-align: center;">
<span style="font-size: large;"><span style="font-weight: normal;"><b>William Cuppy </b></span></span></h2>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-81903268415536742702016-06-01T12:14:00.000-07:002016-06-01T12:16:11.405-07:00Caribbean Cod with Coconut RiceI love to cook - it's my way to unwind in the evening, especially with a nice glass of white wine! But when the hot weather hits it becomes a bit problematic cooking something in the oven for an hour. This recipe is a winner because it is very quick to cook
but still delicious when made with fresh, fat fillets of cod. You could
also use any meaty white fish such as haddock or monk fish which take
strong flavors very well.<br />
<br />
<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the fish (3 - 4 servings)</div>
<div style="text-align: center;">
<br /></div>
<ul style="text-align: center;">
<li>1 lb fresh cod </li>
<li>1/2 cup cherry tomatoes, chopped</li>
<li>3 scallions, sliced,</li>
<li>1/2 yellow pepper, thinly sliced</li>
<li>2 garlic cloves, thinly sliced</li>
<li>1/2 tsp chili pepper flakes</li>
<li>1 tablespoons sugar (or to taste)</li>
<li>juice of 1/2 fresh lemon</li>
<li>1/2 tsp salt (or to taste)</li>
<li>1/2 cup canned tomato sauce</li>
<li>1 tsp grated ginger</li>
<li> 1 cup fresh basil, chopped</li>
<li>1/4 red pepper, diced</li>
<li>1/4 cup pistachios, chopped </li>
<li>1/2 lemon sliced</li>
</ul>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>For the Rice</b><br />
<br />
<ul style="text-align: center;">
<li> 2 scallions, sliced</li>
<li>2 cups jasmine rice</li>
<li>8 oz canned coconut milk</li>
<li>3 cups water</li>
</ul>
<div style="text-align: center;">
<b>Method</b><br />
<br />
First,
get the rice going in a pot with all the above ingredients - heat on
high and, after it comes to a boil, lower the heat and simmer covered
for 20 minutes. <br />
<br />
For the fish: Begin by lightly
sauteing yellow pepper, cherry tomatoes, and scallions in the fresh
lemon juice for 2 minutes. Add the garlic and chili peppers, cook for 1
minute. Add the tomato sauce, sugar, ginger, salt, 1/2 cup of chopped
basil, and top with the cod fillets. Cover and simmer on low for
approximately 10 minutes, until firm (but not hard) to touch.<br />
<br />
Serve
the fish in the sauce on the coconut rice and top with a sprinkle of
pistachio nuts, diced red pepper, and fresh basil. Garnish with a
slice of fresh lemon.<br />
<br /></div>
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<b>"The only time I eat diet food, is while waiting for the steak to cook."</b><br />
<b>Julia Child </b></div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-3630381789067834992016-05-10T13:13:00.002-07:002016-05-10T13:15:40.969-07:00Easy Party Appetizer: Tomato BruschettaI can't think of anything I like to do more than invite a few close friends over for a meal! I used to entertain on a weekly basis but lately it is more a rarity and I put less pressure on myself to create a "groaning board" with every possible variety of culinary delight. In the old days, there were always a few casualties among the diners who had arrived hungry, ate mightily, and wound up in a food induced coma on the sofa at 1 a.m. unable to summon the ability to leave. Now I stick to one or two simple appetizers for the guests to attack while I finish preparing a simple main course.<br />
<br />
Bruschetta is something delicious
and garlicky that everyone can dive into - just make sure you have a stack of cocktail napkins! It's also an excellent
way to use up yesterday's baguette which often otherwise goes rock hard
and gets thrown out. <br />
<br />
<div style="text-align: center;">
<b>Heirloom Tomato Bruschetta</b></div>
<br />
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<br />
<div style="text-align: center;">
<b>Ingredients</b> </div>
<div style="text-align: center;">
• 1.2 inch slices of french bread, grilled</div>
<div style="text-align: center;">
• 2 -3 large ripe tomatoes, roughly chopped (red & yellow mix is nice)</div>
<div style="text-align: center;">
• a few sprigs of fresh basil, leaves picked, washed, and chopped, smaller leaves reserved</div>
<div style="text-align: center;">
• 1 fresh red chilli, finely chopped</div>
<div style="text-align: center;">
• extra virgin olive oil</div>
<div style="text-align: center;">
• sea salt and freshly ground black pepper</div>
<div style="text-align: center;">
• 1 x 125g ball buffalo mozzarella, or the small marinated balls of buffalo mozzarella</div>
<div style="text-align: center;">
• 2 clove of garlic, peeled and halved, </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put
your slices of bread in the toaster oven or onto a hot griddle and
toast on both sides. They need to get rather hard because they are going
to soak up all the delicious tomato & olive oil mixture. Chop
up the tomatoes and basil leaves and most of the mozzarella. Add a good
drizzle of extra virgin olive oil, a good pinch of salt and pepper then
toss everything together. Have a quick taste to make sure the
seasoning is right and add more salt if needed. As it sits, a lot of
the liquid will come out of the tomatoes and make a nice juice.</div>
<br />
When
the bread is nice and toasted, rub the cut side of the garlic all over
each piece. Place all the pieces on a large serving plate and spoon the
tomato all over, making sure the mozzarella is evenly distributed.
Drizzle all of the olive oil/juice mixture over the bread. Pass around
to everyone who is now waiting to enjoy your perfect appetizer!<br />
<br />
<div style="text-align: center;">
<b>"As a teenager you are at the last stage in your life </b></div>
<div style="text-align: center;">
<b>when you will be happy to hear that the phone is for you." </b></div>
<div style="text-align: center;">
<b>~Fran Lebowitz</b></div>
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<img alt="gif animator online" border="0" src="http://i.picasion.com/pic29/6c44c3b426090567f343e858afc8bb8c.gif" height="89" width="300" /><br />
<br />Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-12719251627376590292016-05-02T17:00:00.000-07:002016-05-02T17:00:00.190-07:00Monday Night Morrocan Meat Sauce<span style="font-family: Arial,Helvetica,sans-serif;">When things seems to be crowding in on you a bit too much - lingerie orders pressing, furniture stacking up and covered with tarps, ex-husbands hassling with lawsuits, bills to pay - what better meal to prepare for dinner than a comforting spaghetti and meat sauce? The weather still hasn't heated up so there is still time to squeeze in some cold weather classics! Unfortunately, pasta is currently off my diet, since I have been attempting to be gluten free - and successfully, I guess, since I have managed it for around 8 weeks. Amazing! However, I can still serve spaghetti to the Man, and serve meat sauce to myself on a lettuce leaf. Joking! Spaghetti squash is nice, too. And I have even been known to eat Shiritaki noodles. Or just serve it in a bowl, chili style, with a blob of low fat sour cream and some chopped avocados. Mmmmm...!</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Meat sauce can be a bit mundane, so I like to experiment with different variations - and tonight I visit the far off land of Morocco, adopted home to Yves St Laurent and Proust. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_WjybE9kP8ODjoO2-zP5mjR4pA_o1FXsh58mYy98PjyDOC2OahuJFoiJKM5tR21SVyPXLXUUQuDLE8dvGC6er2XbjZ89bI0AQtJTaocYkgl_BqxSbSb0eEFzHJvQKKMNG_kY2G17fXk/s1600-h/123-2352_IMG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_WjybE9kP8ODjoO2-zP5mjR4pA_o1FXsh58mYy98PjyDOC2OahuJFoiJKM5tR21SVyPXLXUUQuDLE8dvGC6er2XbjZ89bI0AQtJTaocYkgl_BqxSbSb0eEFzHJvQKKMNG_kY2G17fXk/s400/123-2352_IMG.JPG" width="400" /></a></div>
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</div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: center;">
<ul><span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 lb ground beef</span></li>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 yellow onion, chopped</span></li>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 baby bella mushrooms</span></li>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 carrot thinly sliced (optional)</span></li>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 garlic cloves,minced</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 28 ounce can of organic plum tomatoes in puree </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Oregano</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp Cinnamon</span><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 - 1/2 tsp Hot Hungarian Paprika</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> Salt & fresh ground black Pepper </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Chopped pitted Spicy Olives</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup Raisins</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tblsp Balsamic vinegar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Freshly grated parmesan </span><br />
</li>
</ul>
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<b>Method</b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Brown the ground beef in a frying pan first and then drain off the fat in a colander (it is very indigestible, put in a saucepan on the side. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Next, wipe out the pan and add 1 white onion, chopped and sauteed until soft in olive oil, 4 mushrooms, sliced, added to the onion. If you like, add 1 carrot, sliced in very thin rounds and then cut into quarters 2 cloves garlic, sliced thinly or minced. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Mix the above in with the cooked meat in the saucepan and combine with tomatoes, add the oregano, cinnamon, paprika, salt and pepper, chopped olives, raisins, Balsamic vinegar...bring to a boil and then and simmer, covered, for at least 1 hour until fragrant.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">About 15 minutes before the meat sauce is ready, remove the lid and reduce the sauce down a little. Bring a large pot of salted water to a rolling boil and add the pasta. Use some of the pasta water to adjust the thickness of your meat sauce, if it is too sticky. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Serve over a steaming bowl of spaghetti & top with fresh parmesan- delicious!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Six words I will never say to a man again: "Can you paint my apartment?" </b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Anonymous </b></span></div>
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-40613734544578584642016-04-30T13:24:00.002-07:002016-04-30T13:24:56.544-07:00Potato Chip Fritatta <span style="font-family: "arial" , "helvetica" , sans-serif;">On the recommendation of a friend, I went on the Whole30 diet and made it all the way through the entire 30 days without any slip ups. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">As with any diet
plan, it does take some dedication but I think it never hurts (at least
for me) to 1.) shed a few winter pounds before the warm weather kicks
in, and 2.) get out of the habit of stuffing my face with gluten and
sweets which caused me to gain a few winter pounds!</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The main problem with the plan, as I see it, is that although it gives you <span style="font-family: "arial" , "helvetica" , sans-serif;">a generous</span> list of foods to eat, and a<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>pretty strict list of foods not to eat (which you just have to go along with and not question the logic behind it - for example, why no Stevia to sweeten your coffee, but fruit and dried fruit and other sweet foods are encouraged? Couldn't a cavemen have found a sprig of Stevia to chew on?) but if you're not careful and eat too many nuts and dates etc., the calories rack up and you won't lose any weight.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">So what have I taken away from the Whole30 diet experience? One is a genuine liking for coconut cream in my coffee, and the realization that I really miss my evening glass of wine too much when I can't have it. Ouch! Oh, and I lost around 5 pounds.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">For me, the only thing that made the Whole30 plan tolerable was the fact that you are allowed to eat potatoes. Eggs and potatoes are a really nice combination and I made several fritatta combinations over the month but I think that my "Potato Chip Fritatta" is the best! <span style="font-family: "arial" , "helvetica" , sans-serif;">Don't use</span> potato chips out of a bag, but make your own homemade oven roasted potato chips - they are chewier. That is the only thing that takes the tiniest bit of effort and the rest is as simple as 1, 2, 3....of course, don't add the cheese o<span style="font-family: "arial" , "helvetica" , sans-serif;">r cream<span style="font-family: "arial" , "helvetica" , sans-serif;"> if you are <span style="font-family: "arial" , "helvetica" , sans-serif;">on the Whole30 and</span> going lactose free!</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7kuQgQx_y-AeB4ZdR35kB5hxQK-nF-MiS3B7N9PJp3tIuYt6C39VW1cK3pEFnCpsolLM1V8gpS5CeASCEDdxYlqiTb-jg1fdIG_UqDoieMlIm0V9FoIwehRGPl6aA34ihafxH0O0Pao/s1600/IMG_0808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7kuQgQx_y-AeB4ZdR35kB5hxQK-nF-MiS3B7N9PJp3tIuYt6C39VW1cK3pEFnCpsolLM1V8gpS5CeASCEDdxYlqiTb-jg1fdIG_UqDoieMlIm0V9FoIwehRGPl6aA34ihafxH0O0Pao/s400/IMG_0808.jpg" width="300" /></a></div>
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<div style="text-align: center;">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></b></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1 or 2 large russet potatoes, thinly sliced</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">olive oil to coat the potatoes </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 cup diced or sliced onions</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1 cups small broccoli florets</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">3 slices deli ham or crispy bacon</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">12 eggs, beaten</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">2 ta<span style="font-family: "arial" , "helvetica" , sans-serif;">blesp<span style="font-family: "arial" , "helvetica" , sans-serif;">oons cream, optional</span></span> </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1 tsp salt,</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">pinch of pepper, </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">dash of nutmeg </span></span></span></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">2 slices of Swiss cheese, optional </span></span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><b><span style="font-size: small;">Method </span></b></span></span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Preheat the ove<span style="font-family: "arial" , "helvetica" , sans-serif;">n to 350 degrees. </span>Slice the potatoes, salt, and roast in the oven with olive oil until golden - they don't have to be very crispy. <span style="font-family: "arial" , "helvetica" , sans-serif;">Saute<span style="font-family: "arial" , "helvetica" , sans-serif;"> the onions in a little olive oil or butter<span style="font-family: "arial" , "helvetica" , sans-serif;"> until <span style="font-family: "arial" , "helvetica" , sans-serif;">golden</span>, then add the broccoli and steam in the pan until soft. Layer in the botto<span style="font-family: "arial" , "helvetica" , sans-serif;">m of the pie <span style="font-family: "arial" , "helvetica" , sans-serif;">dish. </span></span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Beat the e<span style="font-family: "arial" , "helvetica" , sans-serif;">ggs<span style="font-family: "arial" , "helvetica" , sans-serif;"> and add the cream, <span style="font-family: "arial" , "helvetica" , sans-serif;">pe<span style="font-family: "arial" , "helvetica" , sans-serif;">pper, salt, and nutmeg. Po<span style="font-family: "arial" , "helvetica" , sans-serif;">ur in the mixture into the dish. Layer in the ha<span style="font-family: "arial" , "helvetica" , sans-serif;">m or bacon and the <span style="font-family: "arial" , "helvetica" , sans-serif;">Swiss cheese.<span style="font-family: "arial" , "helvetica" , sans-serif;"> Top with your now golden oven roasted potato<span style="font-family: "arial" , "helvetica" , sans-serif;"> chips. Place on a middle rack and cook for 30 - 40 minutes or until just set in the middle.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>It will puff u<span style="font-family: "arial" , "helvetica" , sans-serif;">p<span style="font-family: "arial" , "helvetica" , sans-serif;"> when it's cooked!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<div style="text-align: center;">
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: medium;"><span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> "What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow."<br />
<i>A.A. Milne</i></b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-56228106046527955612016-04-29T06:24:00.003-07:002016-04-29T06:24:57.911-07:00Light & Healthy Salmon with Corn RelishI have been finding ways to cut down on calories in preparation for the warm weather and still make
delish meals for everyone - and they haven't even noticed that they are
eating lighter fare! I had a stab at the Whole30 plan - which wasn't easy, I might add - and completed the 30 days. It just goes to show that we don't need all
that heavy starch, cheese, and bread on our menus every day. And
there is an extra benefit for those of you <i>not </i>on a diet: you will have saved a little room for dessert!<br />
<br />
This
is such a simple way to kick up the flavor but not the calories. You
can use this recipe with salmon or any fish that you like. It is a
perfect summer meal and another way to serve the fresh corn while it is
in season - and it is pretty much carb free.<br />
<br />
<div style="text-align: center;">
<b>Light & Healthy Salmon with Corn Relish</b> </div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5uxVrKaBCa53cA5b6ozO1etFl36jdp7LrbCJn4AVAFXxwo_ddD8gqclU3W2iagE8AEFuBtMwD0U0OYyIeWtut-JXZaRiO9SSRgyU-u62sNBHzi9a0uHPth1MvouRpBvp5L70LvJQ2k8/s1600/IMG_3781.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5uxVrKaBCa53cA5b6ozO1etFl36jdp7LrbCJn4AVAFXxwo_ddD8gqclU3W2iagE8AEFuBtMwD0U0OYyIeWtut-JXZaRiO9SSRgyU-u62sNBHzi9a0uHPth1MvouRpBvp5L70LvJQ2k8/s320/IMG_3781.JPG" width="320" /></a></div>
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<div style="text-align: left;">
</div>
<div style="text-align: center;">
<b>Ingredients</b></div>
<ul style="text-align: center;">
<li>1 filet of salmon per person</li>
</ul>
<ul class="rp_ingredients" style="text-align: center;">
<li class="rp_ingredient"> 1 cup snap peas (stems & strings removed)</li>
<li class="rp_ingredient"> 1/2 cup cherry tomatoes, halved</li>
<li class="rp_ingredient"> one shallot, finely chopped </li>
<li class="rp_ingredient">1 garlic clove, finely chopped </li>
<li class="rp_ingredient"> handful of cilantro chopped </li>
<li class="rp_ingredient"> kernels from one corn on the cob </li>
<li class="rp_ingredient"> juice of one lime </li>
<li class="rp_ingredient">1/4 cup white wine </li>
<li class="rp_ingredient"> kosher salt to taste </li>
<li class="rp_ingredient">Fresh pepper </li>
<li class="rp_ingredient">1/2 cup fish broth (I use a cube!)</li>
<li class="rp_ingredient">1 healthy dash or squirt of hot chili paste, to taste (optional) </li>
</ul>
<div style="text-align: center;">
<b>Method</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Keeping
this one as simple as possible - no marinating or anything elaborate is
necessary because the fresh ingredients will hold their own. And all
you need is one skillet to prepare this! </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Start
by slicing the corn from the cob, halving the tomatoes, dicing the
garlic & shallots, and chopping the cilantro. Add them to the
pan with the wine and let them saute - keep and eye on the liquid so
that it doesn't dry out. As the wine cooks down, add the broth and
simmer for 3-4 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Take
your salmon and give it a rub with kosher salt and pepper & a
squirt of lime juice. Then add to the pan and let it cook with the
vegetables for 4-5 minutes</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
At the last minute, throw in the snap peas and let them steam in the broth for 2 minutes. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Remove
the salmon and place in a large shallow bowl. Top with the corn and
tomato relish and scatter the snow peas around. Top with a sprig of
fresh cilantro for effect.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Lastly,
taste the broth, add a squirt of fresh lime juice, and adjust the
seasonings - add the hot chili paste, if you like the heat. Drizzle it
all over salmon and serve!</div>
That's
it, and it only took me ten minutes to make. So no more excuses that
something light and healthy can't be tasty as well.....<br />
<br />
<div style="text-align: center;">
<b>"Rich, fatty foods are like destiny: they too, shape our ends."</b></div>
<div style="text-align: center;">
<b>Anonymous </b></div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-29232499360981651112016-04-26T10:02:00.000-07:002016-04-26T10:03:21.171-07:00Soft Shell Crab BurgersDon't you love Spring with the cherry blossoms, and the first hint of really warm sunshine... and the whole glorious summer ahead of us? Yep, it's time to get the barbecue out! Grilling makes a simple dinner into a party.
But you can run out of things you can cook over the coals. If you're
getting tired of the endless line of beef burgers, why not try
soft-shell crab for a change? The season for soft-shell crab is usually
May to July, so now is the time to throw one on the grill - or
saute it in a pan, if you can't get outdoors. Soft-shelled crabs have a rich
flavor and you only need one per person to make a perfect sandwich.
Use a soft Brioche or Challah roll and serve with a side of coleslaw
or potato salad and an ear of grilled corn. Yummy! <br />
<br />
<div style="text-align: center;">
<b>Soft Shell Crab Burger</b></div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
<b><br />
</b></div>
<ul>
<li style="text-align: center;">1 Soft shell crab per person, cleaned (ask your fishmonger to do this for you)</li>
<li style="text-align: center;">1/2 cup seasoned flour (seasoned with salt, pepper, cayenne pepper, celery salt, garlic powder)</li>
<li style="text-align: center;">3 cloves garlic, minced</li>
<li style="text-align: center;">1/2 cup parsley, minced or finely chopped</li>
<li style="text-align: center;">2 tablespoons butter</li>
<li style="text-align: center;">2 tablespoons olive oil</li>
<li style="text-align: center;">Red onion</li>
<li style="text-align: center;">Tomato, thickly sliced</li>
<li style="text-align: center;"> Spicy mayonnaise (Mix 1 tablespoon chili paste with !/4 cup mayo)</li>
<li style="text-align: center;">Dill pickle slices </li>
<li style="text-align: center;">Soft brioche or Challah rolls, one per person</li>
</ul>
<br />
<h4 style="text-align: center;">
My
picture is a little blurry - I was so excited about eating this
that my hand was shaking!</h4>
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<br />
<div style="text-align: center;">
<b>My favorite Chili Paste</b></div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVP1bSaoNhASVSm4bHK1FhmR5o0aiq0MDqNrzwYW39X0neZnJhZu1Mk4OrtvJ9bIAvAiAV9IfpfS5jse8htutWm1rWZ2WogCVDcDEMIr7GSdHDJmxez7xA2XQAvkaeRWyULZrV9Kq34tU/s1600/2285396236_5761014294.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVP1bSaoNhASVSm4bHK1FhmR5o0aiq0MDqNrzwYW39X0neZnJhZu1Mk4OrtvJ9bIAvAiAV9IfpfS5jse8htutWm1rWZ2WogCVDcDEMIr7GSdHDJmxez7xA2XQAvkaeRWyULZrV9Kq34tU/s320/2285396236_5761014294.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<b>Pan cooking Method</b></div>
<div style="text-align: center;">
<br /></div>
Saute
the garlic and parsley lightly in the butter and olive oil. Then,
simply dust each soft-shelled crab in seasoned flour, shake off the
excess flour, and sauté the crabs, top side down first over a
medium-high heat for about 3 to 4 minutes per side until the crabs turn
a deep orange color. Remove Serve immediately on warmed rolls with
slices of red onion, tomato, thin slices of pickles, and home-made spicy
mayonnaise.<br />
<br />
<b> </b><span class="sqq"><b>"The crab that walks too far falls into the pot"</b></span>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-39006096411430268702016-01-09T14:27:00.001-08:002016-01-09T14:33:34.198-08:00Hangover Cure Korean Style Soup "Buddae-jjigae"They do say that buddae-jjigae is a legendary cure for a hangover and, although I eat some form of this for lunch nearly every day, that is not to be taken as an admission that I have a hangover every day! However, on that topic of hangover cures, I think the theory is that anything spicy is a cure for overindulging because it's a kick-starter to your system - and also an egg, if you go by Jeeves' authority. I will say that it's also good if you're dieting because, if you add an egg to this soup, you can skip breakfast, which is not only economical calorie-wise, it also goes along with the overall premise of Buddae-jjigae which is said to date back to the days of the Korean war when rations were scarce. Honestly, I scoff at that particular theory because, as every cook around the world has known since the dawn of time, soup is an essential menu item when you have to stretch the pantry ingredients - or simply want to use up leftovers.<br />
<br />
There are nice things to add to soups, and it's a great way to use up the ends of packages of pasta that are too small in quantity to use for dinner...but if you keep on hand your favorite noodles on hand such as ramen - packs of soft rice noodles are amazing - you can give yourself a midday treat. Also great to add are the ends of jars of interesting spices, such as curries, chili paste, and jars of black bean paste, hoisin, kimchi, for example. And you need some broth paste or cubes, preferably without monosodium glutamate - good advice which I rarely follow personally.<br />
<br />
This particular buddae-jjigae I concocted from a leftover pasta dish with kale & spicy pork sausage I served the night before, to which I added 2 cups chicken broth, a teaspoon korean chili paste, and an egg. <br />
<br />
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<br />
I let it simmer for half an hour or so while I conducted the morning's business before I added the egg which poached nicely in the broth - and I left the yolk a bit runny. I always like to eat soup with chopsticks and a spoon which adds to the novelty and makes it seems like you are eating something really interesting which, in this case, I was!<br />
<br />
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<br />
Once again, not exactly a recipe...but you can use your own taste buds to adjust the seasoning to your liking, I believe.<br />
<br />
<div style="text-align: center;">
<b><span style="font-family: georgia, bookman old style, palatino linotype, book antiqua, palatino, trebuchet ms, helvetica, garamond, sans-serif, arial, verdana, avante garde, century gothic, comic sans ms, times, times new roman, serif;">When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs</span></b></div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-34157689301551810412016-01-05T15:23:00.002-08:002016-01-05T15:55:21.615-08:00Extra Chocolatey Marshmallow & Sea Salt Brownies<span style="font-family: "Trebuchet MS",sans-serif;">Are you seated? No longer am I "strictly stove top"! Yes, it's true - I have a new oven. Santa brought it! There is always a sense of relief and accomplishment after you make it through the holidays and I am considering this one a big success, even though my daughter announced several times that next year she will be in Aruba, to which I say - it isn't Christmas until somebody cries...and you'll still have to give me my present next year, even it you go away!</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">So, anyway, the oven opens up a world of cooking possibilities and I was toying with the idea of roasting a post holiday turkey, which I haven't done in at least 7 years (post or pre holiday) - however, no one really likes turkey in my house...and then there is the problem of the price of turkeys, which surged drastically this year due to bird flu. Who knew that the birds get it, too? So forget the $90 gobbler, bring on the $2.99 brownies! </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">I freely admit that I can't really even call this a recipe, since I cheated and used a box mix for the base, the excuse being that I whipped it up while I was making a cup of tea, just because my new oven was calling to me - but I also had to get back to work! I know, I don't really like mixes for cakes, cookies, or brownies, either - they are over sweet and a bit tasteless. But I doctored up a Trader Joe's Truffle Brownie mix and the result was surprisingly good. This is what I added:</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 slosh coffee liqueur</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 small dark chocolate bar, broke<span style="font-family: serif;">n</span> into bits</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup mini marshmallows</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon sea salt </span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsPJTTObgr1RftDmEjT3yigGXd5nhCH-l5Cj__tpYE7IZ3To1enqEQQkV_vWQAmC7eJ1YPOP2-UjErYBGf_EcZ1PT6WAa5ub4V7KtWWZPNea4Xzj-zb2WnlP2Z_l1SQXYoVFVWgRLrR8/s1600/brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsPJTTObgr1RftDmEjT3yigGXd5nhCH-l5Cj__tpYE7IZ3To1enqEQQkV_vWQAmC7eJ1YPOP2-UjErYBGf_EcZ1PT6WAa5ub4V7KtWWZPNea4Xzj-zb2WnlP2Z_l1SQXYoVFVWgRLrR8/s400/brownies.jpg" width="300" /></a></div>
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">You can add whatever you have in your pantry but I think that the addition of the sea salt is a huge improvement to the taste and takes it out of the bland box mix and into the world of something yummy and home-made. Salty sweets are all the rage right now, and with good reason. Shake a little powdered sugar over the top for a little extra effect!</span><br />
<br />
<a href="http://www.francessmily.com/" target="_blank"><b><br /></b></a>
<br />
<div class="copy-paste-block">
<div style="text-align: center;">
<b><span class="bqQuoteLink">I owe it all to little chocolate donuts.</span></b></div>
<div class="bq-aut" style="text-align: center;">
John Belushi</div>
</div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-4519193361128524302014-11-26T16:26:00.000-08:002015-10-16T15:30:50.019-07:00Thanksgiving Eve Lamb Tagine<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Day before Thanksgiving:
I was walking back from Fairway today in the yucky rain/sleet/snow with
heavy bags of groceries and 2 pies, and no umbrella. I complained "this
is a shopping nightmare!" to anyone who would listen. Later, when I
began to write this blog, I thought about the meaning of gratitude and I suddenly remembered to be thankful that I could even afford two pies (one blueberry
& one pecan) and thankful I had two arms to carry them home with. </span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VSoqmTMob888SL6CPegdaR13vTMRmV2mhZmzrENMLxMhi9qKL4zELsdrs1D-Gkl2w4XKrhxt925FCzhRdZLCjpzorHP9O-uoa9WGZ172UWwXK1SytuWhyE19cDyVC4OGvPVlLjgZW60/s1600/thanksgiving+cartoon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VSoqmTMob888SL6CPegdaR13vTMRmV2mhZmzrENMLxMhi9qKL4zELsdrs1D-Gkl2w4XKrhxt925FCzhRdZLCjpzorHP9O-uoa9WGZ172UWwXK1SytuWhyE19cDyVC4OGvPVlLjgZW60/s1600/thanksgiving+cartoon.jpg" width="400" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">I still don't have an oven and, </span></span>not being able to cook a turkey, I was trying to think outside the box of the usual fare but I couldn't find the Cornish game hens I was looking for so I did end up with the ubiquitous whole chicken, but what the heck. It just means that I won't have to wrestle with the left overs and torture the dogs & cat by cooking turkey for 8 hours straight.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mQuC9A8b8-PZ_iETavYui2n8WtgX9zB-V7HyObZ_87jD8SXzQWn_y7i8fVukNIkDeeNe-s4XuPD4Ujqj8FfcPRaBgluC0pgES-3c96q1o_NWW41JaCjZ_p0VsDTcZoWmQfXW4Do_cto/s1600/thanksgiving.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mQuC9A8b8-PZ_iETavYui2n8WtgX9zB-V7HyObZ_87jD8SXzQWn_y7i8fVukNIkDeeNe-s4XuPD4Ujqj8FfcPRaBgluC0pgES-3c96q1o_NWW41JaCjZ_p0VsDTcZoWmQfXW4Do_cto/s1600/thanksgiving.jpg" width="276" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Having said that, I also found lamb shanks and put them on to cook at 3pm for the night before Thanksgiving dinner - Thanksgiving Eve - which isn't a holiday but feels like it ought to be one...I much prefer the calendar prior to Black Friday which brings the dreaded pressure of holiday shopping - ugh! </span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Uh oh, there I go again -
it's all to easy to get into the mode of finding something wrong with
everything.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXaCbZgrzNXf6NKkw41ZcHeegsFFGOqaeUvo06YMg-HLQfb_QCEiGJX0M5mcBetyE3O6jlCgMF5EHqa1g-FyiD3-4WZyvJ640P6S_K2AiaOY9Xt87Ui7xYzc6Xw72TP5fqJtrVDLVAtU/s1600/LambShanks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXaCbZgrzNXf6NKkw41ZcHeegsFFGOqaeUvo06YMg-HLQfb_QCEiGJX0M5mcBetyE3O6jlCgMF5EHqa1g-FyiD3-4WZyvJ640P6S_K2AiaOY9Xt87Ui7xYzc6Xw72TP5fqJtrVDLVAtU/s1600/LambShanks.jpg" /></a></div>
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</div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Sometimes I CAN be that Pollyanna person, looking for the positive, and right now the apartment is filling up with a wonderful aroma of simmering lamb with herbs, spices, red wine, and onions. Lamb Shanks are really very easy to make - although not very photogenic as they take a photograph along the lines of a drunk person in a dark bar - murky, sloppy, and suspicious looking...also there are a bazillion pictures online of lamb shanks, so I am not going to add one here. Instead, here is a picture of my friend Olga, who is a fabulous belly dancer. </span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><br /></span></span></span></span>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4-b7KluHozk7GiAcSj7IYkEXi1D-m-0pJkqUC_73YF8P6cODinTfNs_CVNpuh_B-QGR9EwCznCr4IGiSXA77bxIrwlttw7hct2FUUiuqxJ8k_bj3lgak5UrRUMb72A8GsBLAJOAYx3I/s1600/Olga.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4-b7KluHozk7GiAcSj7IYkEXi1D-m-0pJkqUC_73YF8P6cODinTfNs_CVNpuh_B-QGR9EwCznCr4IGiSXA77bxIrwlttw7hct2FUUiuqxJ8k_bj3lgak5UrRUMb72A8GsBLAJOAYx3I/s1600/Olga.jpg" width="400" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">(Loose) Method of preparing Lamb Tagine:</span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><br /></span></span></span></span>
<br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">In a large heavy bottom skillet, heat 1 tablespoon of olive oil and brown the lamb shanks on all sides. </span></span></span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"> </span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Grind fresh pepper over (I like lemon pepper) </span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Add 1/2 chopped sweet onion, 1/4 finely chopped red pepper, and saute. </span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Sprinkle with 1/4 tsp oregano, basil, thyme, cumin, hot chili peppers, cinnamon, nutmeg</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">1/2 tsp paprika </span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Add 6 whole cloves garlic</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">De-glaze with 1/2 red wine</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Add enough beef stock to cover</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">2 dried bay leaves </span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">splash of balsamic vinegar</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">1 tsp sugar</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">1/2 cup coffee (optional red-eye version)</span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">1/2 cup chopped tomatoes ( make sure you use the tomatoes in the carton because canned tomatoes are not very healthy for you) </span></span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">1 tbls tomato paste </span></span></span></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><br /></span></span></span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;">Simmer covered for 3 hours. Then add:</span></span></span></span><br />
<br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup raisins</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup olives </span></span><span style="font-family: "Trebuchet MS",sans-serif;">(not the canned version!)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tbls cocoa powder unsweetened (first mix with in a cup with hot pan broth to blend without lumps)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">6 organic carrots, scrubbed & chopped </span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">Simmer uncovered for 1 hour until the broth has reduced and become syrupy. Taste. Add salt if needed. At this point, you can decide if you want to serve it with Cous Cous, mashed potatoes, polenta, or French bread - I just put a pot of water on to boil, in case I decide to serve it with egg noodles. If you do make egg noodles, by the way, at the last minute you have to toss them with butter and finely chopped garlic. That was my mother-in-law's recipe and I still use it. Top with Greek yogurt, if you wish. Voila! </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Thanksgiving Eve Lamb Tagine.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><span style="font-family: "Trebuchet MS",sans-serif;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="sqq" style="font-size: small;"><br /></span></span>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-77337774311040680462013-08-05T07:15:00.001-07:002013-08-05T07:15:36.110-07:00Spanish Smoked Paprika Chicken with Fire Roasted Chile Tomato Rice & AioliFor the ragtag group of us who have been stuck in the city for the summer, the first part of which was rainy, the second part devilishly hot, and now we have been treated to a lovely cooler spell as a reward for being good little New Yorkers.<br />
<br />
They say there are lots of exciting things to do in the city over the summer but most people try to get the hell out to their beach houses, which means it is the only time of year - particularly on the weekends - when you can walk down a comparatively empty sidewalk! It does give the city a different feel altogether. Sometimes I like to pretend that I am sitting in a cafe in Palma, Majorca...and at other times when I sit in the open front of my favorite Happy Hour spots on Broadway, I can really imagine that I'm looking out onto my favorite street, Calle de Luna, in Soller, Majorca.<br />
<br />
My neighborhood, "Nomad", (acronym for <i>North Of Madison Park</i>) is the newest trendy area in NYC and restaurants & bars are popping up everywhere. This week we're delighted to welcome a brand new Fairway gourmet supermarket open up only 4 blocks away - this is exciting news because means we can shop for groceries and be back home in under 30 minutes! Wow! Of course, I'll still shop at Trader Joe's if the lines are short after I have to go to the nearby TD Bank. Side note: why does the elderly teller suck her bottom teeth and stare at my accounts on her computer screen for 5 minutes? It's unnerving.<br />
<br />
I am thinking of fun and easy things to cook for a crowd of people over the weekend,with minimal effort but lots of flavor. So, sticking to the Spanish theme, here it is:<br />
<br />
<div style="text-align: center;">
<b>Spanish Smoked "Pimenton" with Fire Roasted Chile Tomato Rice & Aioli</b></div>
<br />
<div style="text-align: center;">
Ingredients</div>
<div style="text-align: center;">
1 cup rice (we like sushi rice for a really sticky consistancy)</div>
<div style="text-align: center;">
1 can Trader Joe's Fire Roasted Chile Tomatoes! (Oops, I revealed the secret!)</div>
<div style="text-align: center;">
1 1/2 cups broth or water (you need 2 cups of liquid but the can of tomatoes should yield about half a cup of liquid - if not, add a little more as you see fit)</div>
<div style="text-align: center;">
* </div>
<div style="text-align: center;">
8 Chicken Thighs (skin on or off - boneless or bone-in, it's your choice)</div>
<div style="text-align: center;">
juice of 2 limes</div>
<div style="text-align: center;">
1-2 tablespoons Smoked Paprika </div>
<div style="text-align: center;">
1/2 tsp sea salt</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
black pepper freshly ground</div>
<div style="text-align: center;">
a good shake of ground cumin, oregano, garlic powder, and onion powder</div>
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*</div>
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1/2 mayonaise</div>
<div style="text-align: center;">
2 cloves garlic, crushed</div>
<div style="text-align: center;">
juice of 1 lime</div>
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<b>Directions:</b></div>
<div style="text-align: center;">
<b> </b></div>
<div style="text-align: center;">
Marinate the chicken in the lime juice for 30 minutes, refrigerated.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Get the rice started while the grill heats up. Add the rice to a heavy bottomed sauce-pan with a good fitting lid, 1 part rice to 2 parts liquid and bring it to a boil, then slap the lid on the pan and turn it down to simmer, setting the timer to 25 minutes (the timing for sushi rice, which we are all addicted to, thanks to Nigella) and 20 minutes for a long grain type of rice. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Advice: rice seems like a no-brainer but, if you have been having any problems with it not cooking all the way through, I strongly urge you to ban the "lid-lifters" from your kitchen. The rice has to cook completely undisturbed for the full 25 minutes and friends or family members on the brink of starvation who sneak a peak in the pot are the cause of most cases of rice ruination.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Slap the chicken on the grill and sprinkle generously with the herbs & spices. I like to get them really covered with a crust of seasoning. Cook for about 20 minutes, but you will have to make the judgment call of more or less time so you don't over or under cook. Top the chicken with aioli or serve on the side. Any of you who have been to Spain will think fondly of the baskets of rustic bread and dishes of ailo - which is a garlicky mayonnaise - the restaurants set on the table, along with the $3 bottles of wine!</div>
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<div style="text-align: center;">
Also, who doesn't love to eat as much summer corn as possible - but other great BBQ acoutrements are coleslaw or just a big green salad. </div>
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Confession! I freely admit that when I get to this point in the preparation, I want to get the food served and get out of the kitchen - so, clearly, fancy plating is something I need to work on, although I will say that in my opinion the recent fad of speed-striping the plates with sauce sometimes borders on the absurd. <br />
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<div style="text-align: center;">
<b><span class="bqQuoteLink">"So long as you have food in your mouth, you have solved all questions for the time being."</span></b></div>
<div style="text-align: center;">
<b><span class="bqQuoteLink">Franz Kafka </span></b></div>
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<br />Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com1tag:blogger.com,1999:blog-1407625695476116661.post-79147511907595871932011-08-21T07:50:00.000-07:002011-08-22T17:49:09.472-07:00Light & Healthy Salmon with Corn RelishI have been finding ways to cut down on calories and still make delish meals for everyone - and they haven't even noticed that they are eating lighter fare! Which just goes to show that we don't need all that heavy starch, oil, butter, and meats on our menus every day. And there is an extra benefit for those of you <i>not </i>on a diet: you will have saved a little room for dessert!<br />
<br />
This is such a simple way to kick up the flavor but not the calories. You can use this recipe with salmon or any fish that you like. It is a perfect summer meal and another way to serve the fresh corn while it is in season - and it is pretty much carb free.<br />
<br />
<div style="text-align: center;"><b>Light & Healthy Salmon with Corn Relish</b> </div><br />
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<div style="text-align: left;"> <b></b></div><div style="text-align: center;"><b>Ingredients</b></div><ul style="text-align: center;"><li>1 filet of salmon per person</li>
</ul><ul class="rp_ingredients" style="text-align: center;"><li class="rp_ingredient"> 1 cup snap peas (stems & strings removed)</li>
<li class="rp_ingredient"> 1/2 cup cherry tomatoes, halved</li>
<li class="rp_ingredient"> one shallot, finely chopped </li>
<li class="rp_ingredient">1 garlic clove, finely chopped </li>
<li class="rp_ingredient"> handful of cilantro chopped </li>
<li class="rp_ingredient"> kernels from one corn on the cob </li>
<li class="rp_ingredient"> juice of one lime </li>
<li class="rp_ingredient">1/4 cup white wine </li>
<li class="rp_ingredient"> kosher salt to taste </li>
<li class="rp_ingredient">Fresh pepper </li>
<li class="rp_ingredient">1/2 cup fish broth (I use a cube!)</li>
<li class="rp_ingredient">1 healthy dash or squirt of hot chili paste, to taste (optional) </li>
</ul><div style="text-align: center;"> <b>Method</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Keeping this one as simple as possible - no marinating or anything elaborate is necessary because the fresh ingredients will hold their own. And all you need is one skillet to prepare this! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Start by slicing the corn from the cob, halving the tomatoes, dicing the garlic & shallots, and chopping the cilantro. Add them to the pan with the wine and let them saute - keep and eye on the liquid so that it doesn't dry out. As the wine cooks down, add the broth and simmer for 3-4 minutes.</div><div></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: left;">Take your salmon and give it a rub with kosher salt and pepper & a squirt of lime juice. Then add to the pan and let it cook with the vegetables for 4-5 minutes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">At the last minute, throw in the snap peas and let them steam in the broth for 2 minutes. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Remove the salmon and place in a large shallow bowl. Top with the corn and tomato relish and scatter the snow peas around. Top with a sprig of fresh cilantro for effect.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Lastly, taste the broth, add a squirt of fresh lime juice, and adjust the seasonings - add the hot chili paste, if you like the heat. Drizzle it all over salmon and serve!</div><div style="text-align: center;"></div>That's it, and it only took me ten minutes to make. So no more excuses that something light and healthy can't be tasty as well.....<br />
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<div style="text-align: center;"><b>"Rich, fatty foods are like destiny: they too, shape our ends."</b></div><div style="text-align: center;"><b>Anonymous </b></div>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-19438496737973051072011-07-15T14:32:00.000-07:002015-10-16T15:31:56.504-07:00Spicy Soft Shell Crab BurgerDon't you love to grill out? It makes a simple dinner into a party. But you can run out of things you can cook over the coals. If you're getting tired of the endless summer of beef burgers, why not try soft-shell crab for a change? The season for soft-shell crab is usually May to July, so there is still time to throw one on the grill - or saute it in a pan, which is even easier. Soft-shelled crabs have a rich flavor and you only need one per person to make a perfect sandwich. Use a soft Brioche or Challah roll and serve with a side of cole slaw or potato salad and an ear of grilled corn. Yummy! (I realize that my picture is a little blurry - I must have been so excited about eating it that my hand was shaking.)<br />
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<div style="text-align: center;">
<b>Soft Shell Crab Burger</b></div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
<b><br />
</b></div>
<ul>
<li style="text-align: center;">1 Soft shell crab per person, cleaned (ask your fishmonger to do this for you)</li>
<li style="text-align: center;">1/2 cup seasoned flour (seasoned with salt, pepper, cayenne pepper, celery salt, garlic powder)</li>
<li style="text-align: center;">3 cloves garlic, minced</li>
<li style="text-align: center;">1/2 cup parsley, minced or finely chopped</li>
<li style="text-align: center;">2 tablespoons butter</li>
<li style="text-align: center;">2 tablespoons olive oil</li>
<li style="text-align: center;">Red onion</li>
<li style="text-align: center;">Tomato, thickly sliced</li>
<li style="text-align: center;"> Spicy mayonnaise (Mix 1 tablespoon chili paste with !/4 cup mayo)</li>
<li style="text-align: center;">Dill pickle slices </li>
<li style="text-align: center;">Soft brioche or Challah rolls, one per person</li>
</ul>
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<div style="text-align: center;">
<b>My favorite Chili Paste</b></div>
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<b>Method</b></div>
<div style="text-align: center;">
<br /></div>
Saute the garlic and parsley lightly in the butter and olive oil. Then, simply dust each soft-shelled crab in seasoned flour, shake off the excess flour, and sauté the crabs, top side down first over a medium-high heat for about 3 to 4 minutes per side until the crabs turn a deep orange color. Remove Serve immediately on warmed rolls with slices of red onion, tomato, thin slices of pickles, and spicy mayonnaise.<br />
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<div style="text-align: center;">
<b> </b><span class="sqq"><b>"The crab that walks too far falls into the pot"</b></span><br />
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com1tag:blogger.com,1999:blog-1407625695476116661.post-43013331425324480952011-06-09T11:17:00.000-07:002015-10-16T15:33:28.759-07:00Grilled Marinated Lamb Chops<div class="separator" style="clear: both; text-align: left;">
I had a few points sitting around on a credit card and so I treated myself to a set of Ginzu knives - advertised as <i>genuine</i> Japanese steel! However, when more closely examined, it says on the blade of each knife "made in China"...ah well, this is the world we live in. Regardless of the authenticity of their claim, the knives are very sharp. VERY sharp. I mean, don't drop one on your foot. <b>Seriously.</b></div>
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I used to make a lamb roast but now I prefer the rack of lamb because you can have it ready in just over 5 minutes. <b> </b>I like to cut the rack into individual chops.<b> </b>If I could, I would cook them on a barbecue so if you have one, go ahead.<b> </b>Of course, I cook them on the ubiquitous George Foreman indoor grill! </div>
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<h2 style="text-align: center;">
<span style="font-size: small;">Ingredients</span></h2>
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<div style="text-align: center;">
<span class="ingredient"> • 12 lamb cutlets</span></div>
<div style="text-align: center;">
<span class="ingredient"> • extra virgin olive oil</span></div>
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<span class="ingredient"> • sea salt and freshly ground black pepper</span></div>
<div style="text-align: center;">
<span class="ingredient"> • small handful of fresh or dried rosemary</span></div>
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<span class="ingredient"> • a small handful of fresh flat-leaf parsley</span></div>
<div style="text-align: center;">
<span class="ingredient"> • 1 lemon</span></div>
<div style="text-align: center;">
<span class="ingredient"> • smoked Spanish paprika</span></div>
<div style="text-align: center;">
<span class="ingredient"> • 2 large handfuls of fresh basil & fresh parsley</span></div>
<div style="text-align: center;">
<span class="ingredient"> • 3-5 tablespoons balsamic vinegar </span><br />
<br />
<span class="ingredient"><b>Method </b></span></div>
<div style="text-align: center;">
</div>
</div>
<div>
</div>
Chop up the rosemary, parsley<span class="displayNone instructions"> and add a little olive oil and the balsamic vinegar. Mix together, then rub the oil over the cutlets and season both sides of them. Sprinkle with paprika, sea salt, and pepper. Let to marinate for a while while you prepare the side dishes. When you are ready to cook them at the last minute </span><span class="displayNone instructions">If the cutlets are about 1.5cm (3/4 inch thick), just give them 3 or 4 minutes on each side until they’re really golden. This should cook them medium. (To be honest, I’m not really into really rare lamb cutlets, but if you prefer them like that then cook for a little less time.) I served this with tiny new potatoes, and green beans cooked with mushrooms and onions. But in this heat, a green salad, a fresh baguette with cold butter, and a chilled glass of rose, would be even better....</span><br />
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<span class="small-text"><span style="font-family: Arial,Helvetica; font-size: x-small;"><b>A crust eaten in peace is better than a banquet partaken in anxiety. </b><cite></cite></span></span></div>
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<span class="small-text"><span style="font-family: Arial,Helvetica; font-size: x-small;"><cite> Aesop </cite></span></span></div>
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-90242057382661239382011-03-20T12:20:00.000-07:002015-10-16T15:35:30.954-07:00Cod with Sweet & Spicy Sauce and Coconut RiceIt is the first day of Spring and, all kidding aside, I have to start eating lighter meals if there is any hope at all in wearing a bikini this summer. Otherwise, I'll be skulking around edge of the pool or beach again, covered up in a towel and dropping it at the last minute to plunge into the water! This recipe is a winner because its very light but also delicious when made with fresh, fat fillets of cod. You could also use any meaty white fish such as haddock or monk fish which take strong flavors very well.<br />
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<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the fish (3 - 4 servings)</div>
<div style="text-align: center;">
<br /></div>
<ul style="text-align: center;">
<li>1 lb fresh cod </li>
<li>1/2 cup cherry tomatoes, chopped</li>
<li>3 scallions, sliced,</li>
<li>1/2 yellow pepper, thinly sliced</li>
<li>2 garlic cloves, thinly sliced</li>
<li>1/2 tsp chili pepper flakes</li>
<li>1 tablespoons sugar (or to taste)</li>
<li>juice of 1/2 fresh lemon</li>
<li>1/2 tsp salt (or to taste)</li>
<li>1/2 cup canned tomato sauce</li>
<li>1 tsp grated ginger</li>
<li> 1 cup fresh basil, chopped</li>
<li>1/4 red pepper, diced</li>
<li>1/4 cup pistachios, chopped </li>
<li>1/2 lemon sliced</li>
</ul>
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<div style="text-align: center;">
<b>For the Rice</b><br />
<br />
<ul style="text-align: center;">
<li> 2 scallions, sliced</li>
<li>2 cups jasmine rice</li>
<li>8 oz canned coconut milk</li>
<li>3 cups water</li>
</ul>
<div style="text-align: center;">
<b>Method</b><br />
<br />
First, get the rice going in a pot with all the above ingredients - heat on high and, after it comes to a boil, lower the heat and simmer covered for 20 minutes. <br />
<br />
For the fish: Begin by lightly sauteing yellow pepper, cherry tomatoes, and scallions in the fresh lemon juice for 2 minutes. Add the garlic and chili peppers, cook for 1 minute. Add the tomato sauce, sugar, ginger, salt, 1/2 cup of chopped basil, and top with the cod fillets. Cover and simmer on low for approximately 10 minutes, until firm (but not hard) to touch.<br />
<br />
Serve the fish in the sauce on the coconut rice and top with a sprinkle of pistachio nuts, diced red pepper, and fresh basil. Garnish with a slice of fresh lemon.<br />
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<b>"The only time I eat diet food, is while waiting for the steak to cook."</b><br />
<b>Julia Child </b></div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com2tag:blogger.com,1999:blog-1407625695476116661.post-38576627535189463002011-03-13T10:28:00.000-07:002015-10-16T15:34:17.618-07:00Challah French Toast with Blueberry SyrupThe clocks moved forward this morning and spring is almost here. Honestly, it's like I've been living under a rock. Now I am quite excited about the buds on the trees and the promise of cherry blossoms in Madison Park. I celebrated this morning by making French toast, organic coffee, and watching a vampire movie....seemed appropriate since it feels like I haven't seen daylight in ages!<br />
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<div style="text-align: center;">
<b>Challah French Toast with Blueberry Syrup</b></div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 eggs</div>
<div style="text-align: center;">
1/4 cup milk (or light cream)</div>
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4 slices Challah bread</div>
<div style="text-align: center;">
1/2 tsp vanilla</div>
<div style="text-align: center;">
2 tlbs vegetable oil</div>
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2 tblsp butter</div>
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1 cup blueberries (washed)</div>
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1/2 cup maple syrup</div>
<div style="text-align: center;">
1 banana, sliced</div>
<div style="text-align: center;">
1/4 cup confectioner's sugar</div>
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Just beat up the egg, milk, & vanilla. Soak the bread slices until completely soggy. Melt the butter in a large frying pan with the oil until hot. Fry the slices until golden on both sides. </div>
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Meanwhile, heat the blueberries in a saucepan with the maple syrup.</div>
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Serve with a dusting of confectioner's sugar, a few fresh blueberries, and sliced banana!</div>
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<span style="font-weight: bold;">"Sunday is the golden clasp that binds together the volume of the week."</span></div>
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-75853786190290092412011-02-15T15:20:00.000-08:002011-03-13T10:29:42.096-07:00Strip Steak with Morrocan Green Beans<div style="text-align: left;">I am very upset! Our favorite local Chinese restaurant closed down. The landlord raised the rent too high. It will probably be replaced by a bank or a drug store. There are lots of banks in the area, and at least six drugstores. But there is nowhere to a quick dish of really good<i> dry sauteed string beans</i> in an emergency. You just never think of all the possible negative side effects to your lifestyle when the neighborhood starts to improve.....sigh. </div><br />
These green beans aren't Chinese-y but they are <b>delicious</b>. There is one slight drawback - you do have to make them yourself. <br />
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<div style="text-align: center;"><b>Ingredients </b><br />
(for the beans)<b><br />
</b></div><div style="text-align: center;"><br />
</div><ul style="text-align: center;"><li>1 lb green beans</li>
<li> 6-8 large caper berries, chopped (or 15-29 small capers)</li>
<li>1 small handful raisins, chopped</li>
<li>1/4 preserved lemon, chopped fine</li>
<li>2 cloves garlic, thinly sliced</li>
<li>1/4 tsp lemon pepper (or to taste)</li>
<li>1/4 tsp sea salt (or to taste)</li>
<li>1 - 2 tablespoons butter</li>
</ul><br />
<div style="text-align: center;"><b>Ingredients</b> (for the steak) </div><div style="text-align: center;"><br />
</div><ul style="text-align: center;"><li>2 strip steaks</li>
<li>1/2 tsp smoked Spanish paprika</li>
<li> sea salt & fresh pepper</li>
<li>1/2 tsp cinnamon</li>
<li>1/2 tsp hot cayenne pepper</li>
<li>2 tablespoons olive oil </li>
<li>1/2 sweet onion, sliced </li>
<li>1 cup Crimini mushrooms, sliced</li>
<li>1/2 cup balsamic vinegar</li>
<li>1 branch fresh rosemary</li>
</ul><ul style="text-align: center;"></ul><div style="text-align: center;"><br />
<div style="text-align: center;"><b>Method</b></div><div style="text-align: center;"><br />
</div> First cook the beans in cup of water until fairly tender. Then rinse with cold water (to preserve the green color) and set aside.</div><div style="text-align: center;">* </div><div style="text-align: center;">Season the steaks both sises with the paprika, salt & pepper, cinnamon, & cayenne.</div><div style="text-align: center;">Heat the grill.</div><div style="text-align: center;">Heat the olive oil in a skillet and add the onions & mushrooms, saute until soft and golden.</div><div style="text-align: center;">Add the balsamic and rosemary branch.</div><div style="text-align: center;">Simmer until reduced to a syrup. Season with salt & pepper to taste.</div><div style="text-align: center;">* </div><div style="text-align: center;">Add the steaks to the grill</div><div style="text-align: center;">* </div><div style="text-align: center;">Melt the butter in another skillet.</div><div style="text-align: center;">Add the caper berries, raisins, preserved lemon, garlic and mix into the butter.</div><div style="text-align: center;">Add the beans, toss, and heat.</div><div style="text-align: center;">Season with lots of lemon pepper & sea salt.</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSu1r6_FI4YRVI3B6qvFSYSSRcojxKe7p2A7h7kXAg75uVNXck9JrzVrAgPdNuRuOa2cEC2eDU61c6ICfMkjLhw1wVuBvm5TJ6K4wN3G0vVqxCTXNm0herw1mFaL0ANFHpNLcg4fuhXcI/s1600/IMG_3202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSu1r6_FI4YRVI3B6qvFSYSSRcojxKe7p2A7h7kXAg75uVNXck9JrzVrAgPdNuRuOa2cEC2eDU61c6ICfMkjLhw1wVuBvm5TJ6K4wN3G0vVqxCTXNm0herw1mFaL0ANFHpNLcg4fuhXcI/s400/IMG_3202.JPG" width="400" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: georgia,bookman old style,palatino linotype,book antiqua,palatino,trebuchet ms,helvetica,garamond,sans-serif,arial,verdana,avante garde,century gothic,comic sans ms,times,times new roman,serif; font-size: small;"><b>Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.</b> ~Fran Lebowitz</span></div>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-31067091345892979292011-01-30T05:51:00.000-08:002015-10-16T15:38:27.929-07:00Piggies in a blanket & Spicy Vegetable Frittata<div class="separator" style="clear: both; text-align: center;">
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This is a fun way to do Sunday brunch sausages and eggs...and easy to do with one eye still shut. Although very little gets done in my house until I've had a least 2 cups of coffee first - so I do have both eyes open by the time I get to making any food.</div>
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<b>Piggies in a Blanket & Spicy Vegetable Frittata </b></div>
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<b>Ingredients</b></div>
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<ul style="text-align: center;">
<li>1 can of crescent roll dough (such as Pillsbury)</li>
<li>8 breakfast sausages.</li>
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<b>Method</b><br />
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This is so simple, I hate to insult you by writing down - but I will anyway. Open the can of crescent roll dough & separate (duh!). Wrap individually around the breakfast sausages. Bake in the oven at 350 F degrees for approx. 35 - 40 minutes. (You want the pastry to be brown but you have to make sure the sausages are cooked through.)</div>
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<b>Vegetable Frittata</b></div>
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A frittata is an omelette that is baked in the oven and can be served at room temperature. It's like a quiche without the crust. I usually make it with potatoes which makes it more like a Spanish tortilla - a popular <i>tapas </i>dish. You can make it with whatever ingredients you have at hand. Note: you need a small cast iron frying pan to make it properly (or a skillet you can bake in the oven). </div>
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<i>Zoe, do not try this with a regular frying pan, the handle will melt if you put it in the oven!</i></div>
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<b>Ingredients </b></div>
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<ul style="text-align: center;">
<li>6 - 8 eggs, beaten</li>
<li>1/4 cup light cream (half & half)</li>
<li>2 tablespoons olive oil</li>
<li> 1 tablespoon butter</li>
<li>1/2 small onion, diced</li>
<li>3 mushrooms, sliced</li>
<li>3-4 cherry tomatoes, or 1/2 regular tomatoes, chopped</li>
<li>1 tsp hot pepper sauce (optional)</li>
<li>2 tablespoons goat cheese, crumbled</li>
<li>Salt & pepper, to taste</li>
<li>8 thin slices of stale baguette</li>
<li>1/2 cup cheddar cheese, grated</li>
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<b>Method</b></div>
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Beat the eggs with the cream. In a separate pan, saute the onion, mushrooms, and tomatoes in 1 tablespoon oil until soft. Heat the cast iron frying pan and add the remaining oil. When it's sizzling, add the beaten eggs and lower the heat to low. Add the sauteed vegetables and distribute them around (don't just dump them all in one spot).Sprinkle salt, pepper, and 1 teaspoon hot sauce all over. Add the goat cheese Butter the slices of baguette Arrange the slices of baguette on the surface, butter side up.Cover with grated cheese. <br />
Bake in the oven at 350 F degrees for about 30 minutes, or until it's puffy and golden. <br />
(You can tell when it's ready because it won't jiggle in the center - if it does, that means the eggs aren't cooked yet.)</div>
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<b><span class="storesmallprint">"Why, sometimes I've believed as many as six impossible things before breakfast." </span></b></div>
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<b><span class="storesmallprint">Lewis Carroll</span></b></div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com2tag:blogger.com,1999:blog-1407625695476116661.post-53201809050619681882011-01-29T14:52:00.000-08:002015-10-16T15:39:57.190-07:00Calamari with Garlic and Parsley<div style="text-align: center;">
Mario Batali and I bought calamari last night at Eataly. Well, probably he didn't have to pay for his. But anyway, he was getting it at the fish counter and so I got some too. Had to be fresh if he was buying, right? It was. I know that I made fun of Eataly in a previous mention because the prices are too high. But, if you look around you <i>can</i> find a few decently priced items that make it a handy resource in the neighborhood. This is what I recommend: fresh bread, mushrooms, onions, chicken breasts, sausages, canned tomatoes (there is one affordable $2.50 can tucked amongst the $6 cans), some pasta (not the $12 packages). Also the wine shop has some really good $12 to $15 selections. Here's the trick - bypass all the $50 bottles. Pick out the lower priced bottles. Take them to the cash register. Don't feel intimidated and imagine the staff are looking down their noses at you for buying the least expense bottles. That's just your paranoia - they're not buying them either. </div>
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This is a dish we all love and and always used to order at the beach in Mallorca. </div>
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<b>Calamari con Ajo y Perejil</b></div>
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<b>(Squid with Garlic and Parsley) </b></div>
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<div id="ingredients">
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<ul style="text-align: center;">
<li>1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole (I just asked for only tentacles!)</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>2 tablespoons unsalted butter (optional) </li>
<li>3 cloves chopped garlic</li>
<li>1 cup coarsely chopped Italian parsely leaves</li>
<li>2 tablespoons white wine </li>
<li>Salt</li>
<li>fresh ground Pepper</li>
<li>Chili pepper flakes</li>
<li>lemon wedges </li>
</ul>
<br />
<div style="text-align: center;">
<b>Method</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This just could not be easier.<br />
Heat oil in a large frying pan over high heat until hot.<br />
Add chili pepper flakes and cook for 30 seconds.<br />
Add squid <br />
Add butter, garlic, and parsley. (If you want to be traditionally Spanish, only use olive oil. )<br />
Season with salt and pepper.<br />
Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (They cook really quickly so don't walk away or you'll be get something very rubbery!).<br />
Serve with lemon wedges and some nice fresh Italian bread.</div>
<div style="text-align: center;">
<ul></ul>
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<b><span class="storesmallprint">"Fish, to taste right, must swim three times: in water, in butter and in wine." </span></b></div>
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<b><span class="storesmallprint"><br />
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com1tag:blogger.com,1999:blog-1407625695476116661.post-86771617778993473302011-01-18T13:42:00.000-08:002011-01-18T13:42:54.039-08:00Chicken Parmesan<div style="text-align: center;">Hmmm...I might have to call this my "fried food blog" soon<b>. </b>But I hope you'll forgive me because, lacking a working oven, I am kind of stuck with stove top preparations for the time being (the "time being" is about 2 years and counting!)<b> </b>That's a pathetic excuse because Chicken Parmesan is a household favorite<b> </b>so I would be making it even if I had the Wolf professional series 42 inch oven!<b> <br />
</b><br />
<br />
First, here is a brilliant idea that I borrowed from Nigella....buy those little containers of marinated Mozzarella bocconcini balls for your Chicken Parmesan ingredients. Then <b>before</b> you start dipping the chicken into the egg, flour, and breadcrumb mix (you don't want to do it <i>after</i> you have dipped in the raw chicken, obviously), quickly whip up these delicious little Mozzarella snacks for your hungry crowd. Just roll them in the flour, then egg, then breadcrumbs and fry them in the hot oil until golden. They only take about 2 minutes - any longer than that, they lose their round shape and flatten out to a melted cheese pancake.</div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexzk3CqWCxvF-OP5eQBNaCRaCgOh8NxGuKH1JIv9pmPrYOheXKzSSRCdAsU1sbsfH42PvFAzWgaXss1Yt2BBdOUgowRyqFMjH4F78iBfmmo869B1i7B773M-dKbtKJDjIl4lhGopHJBM/s1600/IMG_3322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexzk3CqWCxvF-OP5eQBNaCRaCgOh8NxGuKH1JIv9pmPrYOheXKzSSRCdAsU1sbsfH42PvFAzWgaXss1Yt2BBdOUgowRyqFMjH4F78iBfmmo869B1i7B773M-dKbtKJDjIl4lhGopHJBM/s320/IMG_3322.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><b>Chicken Parmesan</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i><b>for the Chicken</b></i></div><ul><li>4 boneless chicken breasts, sliced into 1/2" tenders</li>
<li>1 lb spaghetti, or linguine</li>
<li>1/2 olive oil, or vegetable oil</li>
</ul><ul><li>1 cup white flour, seasoned with salt & pepper</li>
<li>2 eggs, beaten</li>
<li>1 cup breadcrumbs</li>
<li>1 crushed garlic clove</li>
<li>1 tsp hot pepper sauce (optional) </li>
<li>1 cup breadcrumb, seasoned with the following:</li>
<li>1 tblsp<i> </i> <b>Trader Joe's 21 Seasoning Salute</b> which contains: <i>Onion, Black Pepper, Celery Seed, Cayenne Pepper, Parsley, Basil, Marjoram, Bay Leaf, Oregano, Thyme, Savory, Rosemary, Cumin, Mustard, Coriander, Garlic, Carrot, Orange Peel, Tomato Granules, Lemon Juice Powder, Oil of Lemon, and Citric Acid</i>.(if you don't have it, you can make your own mix of seasonings)</li>
<li>6-8 mozzarella bocconini balls</li>
<li> 1/4 cup fresh grated parmesan</li>
</ul><i><b>for the Sauce </b></i><br />
<ul><li>4 mushrooms, thinly sliced</li>
<li> 1 28 oz. can crushed tomatoes</li>
<li>1 sliced clove garlic</li>
<li>1/2 tsp oregano</li>
<li>1/2 tsp basil</li>
<li>1 tsp sugar</li>
<li>1/2 tsp salt & pepper to taste</li>
<li>1/2 tsp chili peppers</li>
<li>4-5 sliced pitted olives (optional) </li>
<li>2 sun-dried tomatoes (optional)</li>
</ul><b>Method</b></div><div style="text-align: center;"> </div><div style="text-align: center;"><i>Set your pot of pasta water to boil </i></div><div style="text-align: center;"> </div><div style="text-align: center;"><ul><li>Slice the chicken breasts into tenders of about 1/2" each </li>
<li>Coat with flour </li>
<li>Dip in the egg, which you have beaten with a little chili pepper sauce & crushed garlic</li>
<li>Coat with the seasoned breadcrumbs</li>
<li>Heat oil in a large frying pan</li>
<li>When it is sizzling, add the chicken piece by piece</li>
</ul>Note: this is a hands-on type of dinner and you can't really walk away and check your emails in between or you will burn it!</div><div style="text-align: center;"><ul><li>Saute the mushrooms</li>
<li> add can of tomatoes</li>
<li>add crushed garlic & herbs</li>
<li>add sugar & salt</li>
<li>add olives & sun-dried tomatoes, if desired</li>
<li>Simmer while chicken is cooking.</li>
</ul>Try to time it so that you put the pasta in when the chicken is already cooked through. As you put it in the pasta, now add the sliced mozzarella on top of the chicken pieces - it will melt by the time the pasta is cooked.</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">This peeled garlic was a useful discovery I found at my local Korean grocery store on 32nd Street!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><center>***</center> <b>"I was 32 when I started cooking; up until then, I just ate."</b></div><div style="text-align: center;"><b>Julia Child </b></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8htsTbPxpyqkcKhcr39BbtuWq7cd8rEYrH86PhBnqTn3yiyKn1ilpV1inpEgLIarjJWbufMrPYkQaxkH6YCIUGDgkQWUjVvLKDcgA-pb6ZCYD4eX6z9swewH6zNAuWVQ9ztitAkg4XvM/s1600-h/IMG_2618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.francessmilylingerie.com/index.html"><img border="0" height="320" src="http://www.francessmilylingerie.com/LipstickRedCami.jpg" width="275" /></a></div><div class="separator" style="clear: both; text-align: center;">Cupids arrow.....recommended wearing.....</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com1tag:blogger.com,1999:blog-1407625695476116661.post-44936690870783533152011-01-15T12:36:00.000-08:002011-01-15T13:24:48.385-08:00Shrimp wrapped in FiloI know I live in the NYC and it's supposed to be a food mecca so dare I even say this? I will say it - it's my blog! Here it is: I am becoming less and less satisfied with eating out. What with the lousy service, the out of control diners who apparently cannot modulate their voices, the guffawing drunks, the crammed together tables, and the mediocre food - well, let's just say for the sake of kindness, that I am enjoying my own cooking more. Wait, one more thing....if I sit down at another table that wobbles so much that it threatens to spill my drink in my lap, I don't know what I'll do!<br />
<br />
Last weekend we waited for 30 minutes at <b>The Breslin</b> for brunch. Okay, no big deal. I totally <i>get</i> that they make most of their money at the bar, so they want you to sit there and have a drink first. Fine. But, at least, <i>for the love of all that makes sense,</i> send the blasted waiter over to take the drink order! I'm not going to grovel at the bar trying to get the bartender's attention. Eventually we were seated and ordered the lamb burger which is also a staple at <b>The Spotted Pig</b> - it's decent enough and, frankly, it's the cheapest thing on the menu. (I do think they should re-think the cumin mustard they serve with the so-called thrice cooked french fries. Not too good.). However, Tom had to eat the whole meal with one elbow on the table to keep it from rocking back and forth.<br />
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So, as you can tell, I really am of the opinion that it's more enjoyable to eat at home, at least while it's so cold out. Wearing all these layers becomes a problem when you are taking them off as the hostess is seating you and you are trying not to knock into everyone. And shoving a bulky coat (and maybe a couple of sweaters) into your seating area is not very convenient, especially if it's a small booth. <br />
<br />
I have been trying to come up with some stay-at-home fun food. This is one of those appetizers you can pass around the kitchen while everyone is hanging out waiting for dinner, chatting, and sharing a bottle of wine. It's really so simple to make.<br />
<br />
<div style="text-align: center;"><b>Shrimp wrapped in Filo</b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 lb large shrimp, peeled and cleaned, with tails left on</div><div style="text-align: center;">1 box of filo dough, defrosted</div><div style="text-align: center;">1/4 cup butter, melted </div><div style="text-align: center;">1/4 vegetable oil (for frying)</div><div style="text-align: center;">1 tbls chili powder</div><div style="text-align: center;"><br />
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<div style="text-align: center;"><b>Method</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Note: The filo dough really does have to be defrosted which is a problem if you just bought it at the grocery store with the intention of making this right away. So you can microwave it a little, if you find yourself in that situation That's not ideal, from my experience, because it makes the layers harder to manage. But it's not the end of the world, either, because you roll up the shrimp and it all seems to turn out fine.. Just make sure you have a damp tea towel to cover the dough with, after you open it up, because it will dry out otherwise. </div><div style="text-align: center;"><br />
</div><ul style="text-align: center;"><li>Lay out 6 layers of filo on top of each other</li>
<li>Brush the top layer lightly with melted butter</li>
<li>Cut into 1" wide by 9" long strips </li>
<li>Place 1 shrimp at the bottom end of a strip and roll it up</li>
<li>Repeat for all the shrimp</li>
<li>Heat the oil in a frying pan until it sizzles</li>
<li>Fry the filo shrimp until golden</li>
<li>Sprinkle with Chili powder</li>
</ul><div style="text-align: center;">Serve with <b>Chili Mayonnaise:</b></div><div style="text-align: center;"> Mayonnaise blended with 1 tsp szechuan chili paste & 1 crushed clove of garlic </div><div style="text-align: center;">& other favorite dipping sauces.</div><div style="text-align: center;"><br />
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<div style="text-align: center;"><br />
</div><div class="funnyquote" style="text-align: center;"><b>"I went into a French restaurant and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'"</b></div><div class="funnyquoteauthor" style="text-align: center;"><b>Tommy Cooper</b></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">I would suggest something stylish to wear while lounging around at home. </div>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-85162546547362589032011-01-02T15:34:00.000-08:002015-10-16T15:37:07.446-07:00Olivia's Fabulous Pork Basil DumplingsWhen Zoe is home, the menu has to encompass a large selection of Asian food which - since our Christmas snow storm has turned the streets into a mushy mess - also fits into our current plan of not trudging too far afield in the slush with bags of groceries. So we are shopping closer to home at our local authentic Korean grocery store in Little Korea on 32nd Street. They stock a wide selection of mysterious food products. Certain things intrigue me, but I am not sure if I would be bold enough to try them - like the bag of tiny dried fish. I think they might be dried anchovies. But what to do with them?<br />
<br />
Olivia has perfected the art of dumpling and won ton making. No one else can fold such precise little half moon pouches of deliciousness and her skill has to be utilized whenever possible - it's a joy to watch her quickly and neatly assemble a mountain of them. And they are so good to eat!<br />
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<div style="text-align: center;">
<b>Pork Basil Dumplings</b></div>
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<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
</div>
<ul style="text-align: center;">
<li>1 lb ground pork</li>
<li>2 finely chopped scallions</li>
<li>1/2 cup finely chopped fresh basil</li>
<li>3 cloves crushed garlic</li>
<li>1 tsp sesame oil </li>
<li>2 tblsp soy sauce</li>
<li>1 package of dumpling wrappers</li>
<li> 1 cup vegetable oil (for frying) </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lF39-Lr66n0JsMigm2O_-PF8TRe-_zUWRzknDF_Mo1RAz8VykgDOsEh76xJT6NMHTvsNZvS_1zM0t0Zta7g_8Zp836quyfsO8xMCLauA61cw-FNCXPHsJKkq-y9KTuPF7Do5X-uAhLs/s1600/Olivia%2527s+WonTons.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lF39-Lr66n0JsMigm2O_-PF8TRe-_zUWRzknDF_Mo1RAz8VykgDOsEh76xJT6NMHTvsNZvS_1zM0t0Zta7g_8Zp836quyfsO8xMCLauA61cw-FNCXPHsJKkq-y9KTuPF7Do5X-uAhLs/s400/Olivia%2527s+WonTons.png" width="280" /></a></div>
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<b>Method</b></div>
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Prepare the filling mixture by mixing together all of the ingredients thoroughly (except for the dumpling wrappers and the vegetable oil!) The fresh basil gives a Thai influence to the flavor. Get a little bowl of cold water. Then start filling the wrappers, using a small tablespoon amount in each one. Wet the wrappers slightly around the edges and press together, crimping 4 times to form the purse shape. If you have 2 people working on them, one can start frying while the other one prepares them. Heat the oil to sizzling and begin frying them in batches of around 10 at a time. Watch them to make sure they don't burn. Cook until golden brown and drain on paper towel. They do stay extremely hot while you prepare the next batch. Serve them with a variety of dipping sauces, such as Thai sweet chili sauce, and Gyosa dipping sauce, or Thai peanut sauce, easily purchased at your grocery store.</div>
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<span style="font-size: small;"><b><span class="small-text"><span style="font-family: Arial,Helvetica;">"You don't sew with a fork, so I see no reason to eat with knitting needles." <cite><br />
</cite></span></span></b></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><b><span class="small-text"><span style="font-family: Arial,Helvetica;"><cite>Miss Piggy</cite></span></span></b></span></div>
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<a href="http://www.francessmily.com/" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmwN_B4q1qoUX7FI2YTZlPZ0YedhVtv8aLw6MAEqzfAmD5jKNDxIcLXINpSnrvypKFwkYQb5PmC_fJij6W8Y-9eFL3uI7uEbsDR4aYzjcQlP42oEXrNXPfzmNMdNQ_snS-0zyasSABRc/s320/Black+satin+slip.jpg" width="275" /></a></div>
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<b>Yes! Dumplings can be sexy, if you try a little harder....</b></div>
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com1tag:blogger.com,1999:blog-1407625695476116661.post-37590748602686213982011-01-01T13:46:00.000-08:002011-01-01T19:15:11.037-08:00Happy New Year Shrimp Pasta a la John de St. JorreHappy New Year! New Year's is typically the day when we tend to stop and think about what progress we made over the last year, and how we might improve in the new one. I like to make this dish on New Year's Day to remind myself of things not to miss about past years. This dish was a specialty of an erstwhile friend named John de St. Jorre, an ex-pat Brit who wound up, after many years of globe-trotting, settling in Newport, Rhode Island. He rented a large furnished house on the sea from September to May every year for several years and threw a New Year's Eve bash for 1999. We used to see a lot of John. He made himself quite at home in our home, came and went as he pleased several days out of the month when his business as a journalist brought him to New York. He was a good guest - wore a bathrobe in the mornings, and kept the bathroom neat, and was never flatulent - so we gave him a set of keys to our apartment. His family stayed here quite often as well, especially if we were out of town, and made free use of our abode. John was an affable fellow who always had a good story to tell. I considered him a good friend, actually. That said, it goes without saying really that I was rather hurt when he wrote those awful things about me in my ex-husband's divorce papers. Apparently, he considered ME quite the cold fish and all those times we socialized - over a span of 15 years or so - he was only putting on a good face (or stiff upper lip) at having to put up with me and all my darned hospitality.....I remember the weekend my ex made a special secret trip up to Newport to work on John's affidavit for the divorce papers. Together, they came up with a doozy - I envision them enjoying a grand old boys weekend together, smoking John's stash of Trojan cigarettes, and getting really creative with their collaborative writing effort. In keeping with tradition, my ex goes up to stay every New Year's, now with his new girlfriend - whom I hope is more to John de St. Jorre's liking. In fact, I am sure she is. In the spirit of the new year 2011, here's my version of John's shrimp and pasta dish - served hot and spicy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOd8qBEHjN1nCK5L1aD4rJ0M0tZ3gt14X4R3f8pCkYM2SVti2wtLFH1GzEOFpM3jKXUNVLO6DuMHrwI7ONvGftqmjLizzM-I24_yoYM9TE1jZ6AK-63mFnAmVEn0ZgxFuf540Qc98LLU/s1600/IMG_2522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOd8qBEHjN1nCK5L1aD4rJ0M0tZ3gt14X4R3f8pCkYM2SVti2wtLFH1GzEOFpM3jKXUNVLO6DuMHrwI7ONvGftqmjLizzM-I24_yoYM9TE1jZ6AK-63mFnAmVEn0ZgxFuf540Qc98LLU/s400/IMG_2522.JPG" width="400" /></a></div><br />
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<div style="text-align: center;"><b>Ingredients </b><br />
<b><br />
</b></div><div style="text-align: center;">1 lb cleaned shrimp<br />
1/2 cup sliced mushrooms</div><div style="text-align: center;">1/2 thinly sliced onion<br />
2 tblsp olive oil </div><div style="text-align: center;">1 can whole tomatoes<br />
1 clove sliced garlic </div><div style="text-align: center;">handful olives, sliced (no pits)</div><div style="text-align: center;">1/4 cup corn</div><div style="text-align: center;">1 clove sliced garlic</div><div style="text-align: center;">1 cup broccoli florets</div><div style="text-align: center;">1 cup chicken broth</div><div style="text-align: center;">1/2 cup corn kernels </div><div style="text-align: center;">1/2 tsp chili pepper flakes</div><div style="text-align: center;">1 tsp smoked Spanish Paprika</div><div style="text-align: center;">1 clove sliced garlic </div><div style="text-align: center;">fresh grated black pepper</div><div style="text-align: center;">1 tblspn cream cheese (optional!)</div><div style="text-align: center;">1 box Capellini pasta </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Put your water on to boil for the pasta. </div><br />
Slice the mushrooms, and onion and saute until golden in olive oil. Add the sliced garlic and lightly brown.<br />
Separate the canned tomatoes from the juice (reserve the tomato juice, about 1 cup) and chop - add to the onion mixture, cook for 3 - 4 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">Season with the smoked Spanish Paprika, hot chili flakes, and add the olives.</div><div class="separator" style="clear: both; text-align: center;">Add the reserved tomato juice and the chicken boullion and heat until simmering </div><div class="separator" style="clear: both; text-align: center;">Add corn kernels and olives</div><div class="separator" style="clear: both; text-align: center;"> Add the brocolli and cover - steam for 2 - 3 minutes</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i>Now cook the capellini pasta in the pot of boiling water (it only takes a few minutes)</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Toss in the shrimp into your mix and cover - steam and simmer for 2 or 3 minutes.</div><div class="separator" style="clear: both; text-align: center;">Taste and season to your liking... </div><div class="separator" style="clear: both; text-align: center;">Serve piping hot! You can add some freshly grated Parmesan although I think technically you're not supposed to serve seafood pasta with Parmesan - but do the old rules apply anymore? Certainly not the rules of etiquette or manners, anyway.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><h1 style="margin: 0pt; text-align: center;"><span style="font-size: small;">“Etiquette means behaving yourself a little better than is absolutely essential.”</span></h1><h1 style="margin: 0pt; text-align: center;"><span style="font-size: small;"><span style="font-weight: normal;"><b>William Cuppy </b></span></span></h1><h1 style="margin: 0pt; text-align: center;"><span style="font-size: small;"><span style="font-weight: normal;"><b> </b></span></span></h1><h1 style="margin: 0pt; text-align: center;"><a href="http://www.francessmilylingerie.com/index.html"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0sB7JJdLoE4d8CNy0ZgLfnVMAYYyyFm86PHE81cVp9Q7gdRtDrcVp0HsK64A92IgLcZ97DzPUsaUgPFiXDnAgcNr8AbM4EAFJzZ56iYRjTGeDuZdJQswo5ggQCAVnjvOCHsoxYKrngQ/s400/CottonFourTieredGown.png" width="343" /></a></h1><h1 style="margin: 0pt; text-align: center;"><span style="font-size: small;"><span style="font-weight: normal;"><br />
</span></span></h1><h1 style="margin: 0pt; text-align: center;"><span style="font-size: small;"><span style="font-weight: normal;">If you must be a house guest, at least wear something nice to breakfast...</span></span></h1>Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-92020442715437234622010-12-28T10:06:00.000-08:002016-10-12T08:24:30.327-07:00Southern Style Fried Chicken, Biscuits & Gravy & Candied Pecan SaladI guess when you are a southern guy living in the city, the holiday blues can hit you hard (sniff). Normally, I would say, <i>darling, I love you, but give me Park Avenue</i>. But other times I also secretly wish I could just run out the door, jump in the pick up, and drive to the mall....which is why I prepared him this down home fried chicken dinner. When I mentioned it was on the menu, his eyes lit up - but then he asked seriously, <i>do you know how to make it?</i> So I had to do a bit of research to make sure I got it right This is very satisfying to make because the chicken gets an impressive crispy brown coating which creates a lot of excitement....and I was quite surprised to discover that it stays very moist inside. Although you obviously can't eat this every day, it's definitely a winner!<br />
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<b>Southern Style Fried Chicken, Biscuits & Gravy & Candied Pecan Salad</b></div>
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<br />
<b>Ingredients</b>:<br />
<ul>
<li>1 chicken (bone in), cut up into frying pieces (also, cut the breast in half) </li>
<li>1/2 cup vegetable oil </li>
</ul>
<div style="text-align: center;">
<ul><b>beat together: </b></ul>
<ul>
<li>3 eggs</li>
<li>2 cups white flour</li>
<li>1/4 cup hot sauce<b></b></li>
<li>1 tblsp paprik<b>a</b></li>
<li>1/2 tsp salt</li>
</ul>
<b>blend together: </b><b> </b><b></b><br />
<ul><b> </b>
<li>2 cups flour</li>
<li> 2 tblsp garlic salt</li>
<li>2 tblsp onion powder </li>
<li>1 tblsp paprika</li>
<li>1 tsp pepper</li>
</ul>
<ul>Also, blend with the above flour mixture, a combination of herbs & spices, such as the following: </ul>
<ul>
<li>1 tblsp powdered sage leaves </li>
<li>1 tsp powdered dry ginger </li>
<li>1 tsp crushed rosemary leaves </li>
<li>1 tsp sweet marjoram </li>
<li>1 tsp hot cayenne pepper</li>
</ul>
<ul></ul>
</div>
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b>Method</b>:</div>
<br />
Roll each piece of chicken in the flour mixture.<br />
Dip in the egg mixture and again in the flour.</div>
<div style="text-align: center;">
Heat the oil in the skillet until it's hot enough that it sizzles when you add the chicken.</div>
<div style="text-align: center;">
Add each of piece of chicken and fry for about 15 minutes on each side - you'll also need to turn some of the thick pieces on all 4 sides to get every spot browned.</div>
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</div>
<div style="text-align: center;">
</div>
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</div>
<div style="text-align: center;">
At this point, if you are making your own, start preparing your Mac & Cheese:<br />
<br />
<b>Ingredients:</b><br />
<br />
1 box penne or traditional macaroni<br />
2 cups milk or half & half<br />
1/4 cream cheese<br />
1/8 tsp tumeric<br />
1/4 tsp garlic powder<br />
1/4 tsp paprika<br />
2 cups cheddar cheese (grated)<br />
1/4 cup Parmesan<br />
1/2 cup rich crackers, or bread crumbs<br />
2 tblsp butter, in pieces<br />
<br />
<b> Method:</b><br />
<br />
<div style="text-align: center;">
Make a nice cream sauce with milk and add a blob of cream cheese. </div>
<div style="text-align: center;">
....or, for a really rich sauce, use cream AND add the cream cheese. </div>
<div style="text-align: center;">
Season with paprika, turmeric, and garlic powder. </div>
<div style="text-align: center;">
Heat the sauce and whisk in the cream cheese until blended.</div>
<div style="text-align: center;">
Layer the cooking pan with half of the cooked penne and a generous portion of grated cheddar cheese.</div>
<div style="text-align: center;">
Repeat another layer and pour all of the cream sauce over the pasta and grate more cheddar cheese on top. Grate crackers or bread crumbs to make the crust</div>
<div style="text-align: center;">
Dab with chunks of butter and Parmesan. </div>
<div style="text-align: center;">
Bake in the oven at 350 until the sauce is bubbling and the top is crispy and browned. </div>
<div style="text-align: center;">
(I would say that you need to cover the pasta generously with the sauce - even if it looks like it might be too much - because otherwise it comes out too dry, and you want it to be creamy) </div>
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Next, put your <b>biscuits</b> in the oven - they are actually easy to make from scratch but I'm not ashamed to admit that I used the refrigerator kind (Pillsbury or Trader Joe).<br />
<br />
Then quickly toss up with a <b>green salad</b> with my home-made balsamic dressing topped with candied pecans, for the final Southern touch.</div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;"><i>Helpful hint</i>: what to wear after preparing Southern Fried Chicken...</span></h1>
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<span style="font-family: inherit; font-size: small; font-weight: normal;"> </span></h1>
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<span style="font-family: inherit; font-size: small; font-weight: normal;"> </span></h1>
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<span style="font-size: small;">“If a mans gonna eat fried chicken, he's gotta get greasy.”</span></h1>
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<span style="font-size: small;">Anonymous </span></h1>
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Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com0tag:blogger.com,1999:blog-1407625695476116661.post-50938008024566077082010-12-12T15:08:00.000-08:002016-06-07T09:32:49.462-07:00Curried Tilapia Fish Pie<div style="text-align: center;">
<div style="text-align: left;">
If you had leftover mashed potatoes from my last recipe (or one of your own!), then you would be able to make this dish in a snap. It doesn't involve any complicated cooking of the fish and can be baked in one dish - in the ubiquitous toaster oven, even. It's a really nice easy Sunday night meal and surprisingly delicious. <b><br />
</b></div>
<br />
<b>Ingredients</b></div>
<div style="text-align: center;">
<br /></div>
<ul style="text-align: center;">
<li>4 pieces Tilapia fillets (or other types of fish fillet), no skin!</li>
<li>2 carrots, sliced into thin rounds (organic preferably so you don't need to peel)</li>
<li>1 cup corn, fresh or frozen </li>
<li>1/4 onion, finely diced</li>
<li>4 mushrooms, sliced</li>
<li>2 tblsp butter</li>
<li>1 cup to 1 &1/2 cup half & half</li>
<li>1 tsp cornstarch </li>
<li>1/4 tsp Tumeric</li>
<li>1 tblsp Curry powder</li>
<li>1 sprig fresh rosemary </li>
<li>1 pinch nutmeg</li>
<li>salt & pepper to taste</li>
<li>2 cups mashed potatoes </li>
<li>1/4 lb shrimp (optional)</li>
<li>1/4 cup grated cheese, such as a mild cheddar </li>
<li>paprika </li>
<li>chopped parsley for garnish</li>
</ul>
<div style="text-align: center;">
<br />
<b>Preparation</b><br />
Preheat the oven to 400°F<br />
Cook the carrots and corn together (cover with water) in a little saucepan - cook until tender.<br />
In another pan, saute the onion and mushroom together in butter, until soft.<br />
Add the seasonings.<br />
Blend in the cream, whisk together, and heat (but don't boil - it might separate!).<br />
Add cornstarch (always mix first with a little cold water before adding to a hot sauce).<br />
Combine the carrots and corn with the creamy sauce.<br />
Spread the bottom of your casserole with about 1/4 cup of the sauce.<br />
Layer the fish (and shrimp).</div>
<div style="text-align: center;">
Pour the remaining sauce entirely over the fish.<br />
Spread the mashed potatoes on top.<br />
Cover with grated cheese & sprinkle with paprika.<br />
Cook for approximately 30 minutes, until the sauce is bubbling up around the edges, the potatoes are browned and the cheese is golden.<br />
Serve with the fresh chopped parsley.<br />
<ul></ul>
</div>
<div style="text-align: center;">
<div class="col1 end">
YUMMY!<br />
<br /></div>
</div>
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<div style="text-align: center;">
<br />
Suggestion: if you are going to serve a man Fish Pie, make sure you end the evening with something like this......</div>
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<br /></div>
<div style="text-align: center;">
<span style="font-size: large; font-weight: bold;">"All cats love fish, but fear to wet their paws."</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Chinese proverb</b></span></div>
Franceshttp://www.blogger.com/profile/04074139235376879022noreply@blogger.com3