tag:blogger.com,1999:blog-73332906580497347162024-03-05T04:23:30.093-08:00seven saltsWhat is it about sea salt that turns me on?Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7333290658049734716.post-11372638488902441592012-09-04T13:29:00.004-07:002012-09-04T13:29:33.055-07:00Fire Roasted Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4DpUD4QQrELtFd_2Cz4OTPToe8Iq8leNVuGmxSblygMFSLRc7SEfPBRejdWhcCeTPrBXUvm0OpPo9ke-o9n5LnCu9iwpMv0RKse6lzdMIudF5Fy07O42a2p-NY70OrLps8aCVmdDSTk/s1600/salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4DpUD4QQrELtFd_2Cz4OTPToe8Iq8leNVuGmxSblygMFSLRc7SEfPBRejdWhcCeTPrBXUvm0OpPo9ke-o9n5LnCu9iwpMv0RKse6lzdMIudF5Fy07O42a2p-NY70OrLps8aCVmdDSTk/s320/salsa.JPG" width="320" /></a></div>
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<b><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">See Video Here: <a href="https://www.youtube.com/watch?v=mJy6SSpBaFg&feature=plcp">https://www.youtube.com/watch?v=mJy6SSpBaFg&feature=plcp</a></span></span></b><br />
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<b><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Ingredients </span></span></b><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Use whatever chili's look good. This batch included</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">6-7 Poblanos</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">8-9 Jalapenos</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">8-10 Anaheims</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">6-8 Seranos</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">6-8 Habaneros</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 White Onions</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 Red Onion</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">1 Head Garlic</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">6-8 Roma Tomatoes</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2 16oz cans crushed tomatoes</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2-4 TBS Taco Seasoning</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">2-3 TBS Sea Salt</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Pre-Heat BBQ to high. Prep all your vegetables by de-seeding all of your chilis (This makes for a milder salsa, but I don't like the bitter taste of seeds in my finished product and I don't like the look of the seeds floating around in there. If you don't want the extra work, by all means, leave them in). </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Cut onions, tomatoes and garlic in half. Place everything on the grill (cut-side up for the chilis, cut-side down for everything else). Roast until everything is well charged then remove from BBQ.</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">In a Vita-Mix (or other powerful blender) add a couple of ladles of the crushed tomatoes and in batches, puree the grilled vegetables. Pour into an 8qt stock pot, season with the sea salt and taco seasoning and then set over medium heat and reduce for 20-30 minutes. </span></span><br />
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Can in purified glass jars according to manufacturers instructions. This salsa should keep at room temperature for 4-6 months. </span></span></div>
Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-40959737436615337892012-08-28T08:35:00.001-07:002012-08-30T12:46:50.803-07:00Summer Salad of Roasted Red & Golden Beets, Peaches, Whipped Chevre, Pisatachios and Micro Greens<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-small;"><b>Salad Ingredients</b></span></div>
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<span style="font-size: x-small;">1 Cup Micro Greens</span></div>
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<span style="font-size: x-small;">1 Large Yellow Peach</span></div>
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<span style="font-size: x-small;">1 Medium Red Beet</span></div>
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<span style="font-size: x-small;">1 Medium Golden Beet</span></div>
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<span style="font-size: x-small;">1 oz Shelled Pistachios</span></div>
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<span style="font-size: x-small;">4 oz Chevre (Goat's Milk Cheese)</span></div>
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<span style="font-size: x-small;">4 oz Heavy Cream</span></div>
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<span style="font-size: x-small;">2 Tbs Mango Vinegar (or favorite vinegar)</span></div>
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<span style="font-size: x-small;">5 TBS Olive Oil</span></div>
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<span style="font-size: x-small;">Pinch of Sea Salt</span></div>
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<span style="font-size: x-small;"><b>Blackberry Sauce</b></span></div>
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<span style="font-size: x-small;">4 TBS Blackberry Jam</span></div>
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<span style="font-size: x-small;">2 TBS Vinegar</span></div>
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<span style="font-size: x-small;">2 TBS Water</span></div>
<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 TBS Cold Butter </span></span><br />
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<b><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">For the Beets</span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Trim the stem and root ends of the beets, lay on a 24" square sheet of foil, drizzle with olive oil and sea salt, wrap tightly and roast in a 350 degree oven for 1 hour. Let cool, then peel and cut into wedges.</span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">For the Chevre (Goat's Milk Cheese)</span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">In a mixer combine the chevre and cream. Whip until light and airy. </span><b><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><br /></span></b></div>
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<span style="font-size: x-small;">Add all ingredients to a blender and blend until smooth. Stain through a fine mesh sieve and then place in sauce pan and reduce until syrup like in consistency. Whisk in cold butter and then let cool and place in a squeeze bottle.</span></div>
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<span style="font-size: x-small;">Add salt and vinegar to a bowl. Whisk in olive oil in a slow drizzle to emulsify. </span></div>
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<span style="font-size: x-small;">Place a dollop of the chevre on a plate and then scrape with a spoon across plate. (see video). Add Peaches, beets, pistachios and then top with micro greens. Dress with the vinaigrette and then spoon the black berry sauce on the side.</span></div>
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Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-33517012576440801932011-01-08T13:27:00.000-08:002011-01-08T14:09:37.037-08:00Potato Pave<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZeVR1iay9b9NEgL66wuvu8wzgzysekoLkeIjqn4CgGcFvyUKVGcDn7TshR2IYCrchMhfOcXY6l6Zns6RjLGHjOhrmOT9-E8OtzWOQNNMbnBrQXUr6c8YPh4baPI9M-Guyxg05xy_LH0/s1600/IMG_20101231_192527.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZeVR1iay9b9NEgL66wuvu8wzgzysekoLkeIjqn4CgGcFvyUKVGcDn7TshR2IYCrchMhfOcXY6l6Zns6RjLGHjOhrmOT9-E8OtzWOQNNMbnBrQXUr6c8YPh4baPI9M-Guyxg05xy_LH0/s320/IMG_20101231_192527.jpg" alt="" id="BLOGGER_PHOTO_ID_5559938656429006722" border="0" /></a>Another great Keller Recipe. I've made this a few times and my kids love it (I think that it's pretty tasty too...) Russet Potatoes, Butter, Cream, Chives.... what could be better? This is a fantastic side dish that goes well with any kind of meat...<br /><br />What you'll need:<br />1 cup heavy cream<br />Sea salt and freshly ground black pepper<br />3 lbs russet potatoes (try to find the largest potatoes that you can get your hands on)<br />5 tablespoons butter, 1 tablespoon softened and 4 tablespoons cut into 1/2 inch cubes<br />Canola oil<br />2 thyme sprigs<br />2 garlic cloves crushed, skin left on<br />Minced chives<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zReSVOckjoN51eyxl39LYJ899xt4R0OBX4aoC0oIJOIPasCR6Wvbumv_LHAiKmklvKuXbnYMsGbC3tf7F4eEedvti5n5VE3STCwdXJH87RvOf4DlhZoX0gQA_7bU55PpLhp4bfokwcU/s1600/IMG_20101231_105755.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zReSVOckjoN51eyxl39LYJ899xt4R0OBX4aoC0oIJOIPasCR6Wvbumv_LHAiKmklvKuXbnYMsGbC3tf7F4eEedvti5n5VE3STCwdXJH87RvOf4DlhZoX0gQA_7bU55PpLhp4bfokwcU/s320/IMG_20101231_105755.jpg" alt="" id="BLOGGER_PHOTO_ID_5559938666366607346" border="0" /></a>Preheat oven to 350 degrees<br /><br />Pour cream into large bowl and season with salt and pepper. Peel the potatoes. Using a mandoline, cut the potatoes length wise (about a 1/16" thick) and allow to fall into the bowl of cream. Toss the potatoes from time to time to make sure that they are well coated.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-ttY6C8GNmuYgxP-f11LmrPNl5MOsPpuHe4VAEZuf5f0ahpYamONU1LtqXvZs5W6vdlW73bLg3_-Jif9DY217mjUCKZq8wSyvel9jgUY-enCwJJiVpu_iKro0Ot6ZQQ1uSAgfU1xeBM/s1600/IMG_20101231_114527.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-ttY6C8GNmuYgxP-f11LmrPNl5MOsPpuHe4VAEZuf5f0ahpYamONU1LtqXvZs5W6vdlW73bLg3_-Jif9DY217mjUCKZq8wSyvel9jgUY-enCwJJiVpu_iKro0Ot6ZQQ1uSAgfU1xeBM/s320/IMG_20101231_114527.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939064107334386" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoYqNwova_WYHDH-rSNtH3SXDKDIiHZO6bxYBMhCp7boLGJp6p-0VZtnZ0GFUWx9q-BRvv0OTHV1IILFr8GC1zqi6Nxm2RHTEc0apk1xr7vko7E3xgsfC0a5vftzAXAyPXRcQpCTkFio/s1600/IMG_20101231_114533.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoYqNwova_WYHDH-rSNtH3SXDKDIiHZO6bxYBMhCp7boLGJp6p-0VZtnZ0GFUWx9q-BRvv0OTHV1IILFr8GC1zqi6Nxm2RHTEc0apk1xr7vko7E3xgsfC0a5vftzAXAyPXRcQpCTkFio/s320/IMG_20101231_114533.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939064765174066" border="0" /></a>Brush a 10x6.5x3-inch pan with half of the softened butter. Line with parchment paper, leaving a 5-inch overhang on the two long sides. (You'll use these to lift the potatoes out of the pan). Brush with remaining softened butter and sprinkle with salt and pepper.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIsCj2SG3QaKfwfAE7q9sGhaMag-mln1cFqFySQ8NzaPxZmtH-52tepLT-r0lDfoZkbNTmVhLgytKU7kOm-49TTWuWVt1oOVb9A93OpQOVbh_mykXSKXZlkJ1H2O_RGZcRBrQ1HXgrA0/s1600/IMG_20101231_115119.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIsCj2SG3QaKfwfAE7q9sGhaMag-mln1cFqFySQ8NzaPxZmtH-52tepLT-r0lDfoZkbNTmVhLgytKU7kOm-49TTWuWVt1oOVb9A93OpQOVbh_mykXSKXZlkJ1H2O_RGZcRBrQ1HXgrA0/s320/IMG_20101231_115119.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939072618675218" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpf-IIrCH3kbW5EOuzOm3vhixegxI2j_gJrX29YBt-5hroRdVDyy9-LCjK3eU1fmuVQQtdvlU4of11aGwk4yUlVykmd3jySxXQ5rWMPrao2TO-YYP5dsaQW8ZldM9p7sP0GKuCzTHhe4/s1600/IMG_20101231_115426.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpf-IIrCH3kbW5EOuzOm3vhixegxI2j_gJrX29YBt-5hroRdVDyy9-LCjK3eU1fmuVQQtdvlU4of11aGwk4yUlVykmd3jySxXQ5rWMPrao2TO-YYP5dsaQW8ZldM9p7sP0GKuCzTHhe4/s320/IMG_20101231_115426.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939073673788210" border="0" /></a>Trim the potatoes so that they'll fit in a single layer and lay them in the direction that works best to fill the pan. Repeat with the second layer and add a few of the cubed butter pieces and sprinkle with salt and pepper. Repeat adding butter and s&p every couple of layers until you have about 16-17 layers of potatoes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZCMP0Mj3Kdd87AScxuzbKnuRmUnLD3duBuDd2F6HY_AUqKhm6uS2h9FvLRUyjcqwVhJcPHAlA-_cLSYQwhGLjMuk3I8debAYHwraW6vT-CL3-R7zNOj4Sl4dwchvDtUzEvj3TISJmso/s1600/IMG_20101231_115957.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZCMP0Mj3Kdd87AScxuzbKnuRmUnLD3duBuDd2F6HY_AUqKhm6uS2h9FvLRUyjcqwVhJcPHAlA-_cLSYQwhGLjMuk3I8debAYHwraW6vT-CL3-R7zNOj4Sl4dwchvDtUzEvj3TISJmso/s320/IMG_20101231_115957.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939080747009842" border="0" /></a>Cover tightly with foil (so that the potatoes steam as they bake) and toss in the oven for about 1 hour 50 minutes until they are completely tender when pierced with the tip of a knife.<br /><br />Let cool for 15 minutes. Wrap a piece of cardboard that (is cut the same size as your pan) with foil and place on top of the potatoes. Place a couple of heavy cans on top to weigh the potatoes down. Allow to cool to room temperature and then place in the refrigerator for at least 6 hours or up to 2 days.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdftHXyhCpjtWzUjaG-zZka8vAvegW0SewHzeolRj-dbdmOjXrHsN9Pl6johdB_mbvUc2sov2_YA_UryqAqYjJ9EI6P9j11Q8P7z2OueJ4nC6cI9RV-1ZXCsncX_V5v8Oun6D4O2JV5W0/s1600/IMG_20101231_142148.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdftHXyhCpjtWzUjaG-zZka8vAvegW0SewHzeolRj-dbdmOjXrHsN9Pl6johdB_mbvUc2sov2_YA_UryqAqYjJ9EI6P9j11Q8P7z2OueJ4nC6cI9RV-1ZXCsncX_V5v8Oun6D4O2JV5W0/s320/IMG_20101231_142148.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939562162394082" border="0" /></a>To server, run a pallet knife around the edge of the pan. Using the parchment paper, lift the potatoes out of the plan and place upside down on a cutting board. Trip the sides and the slice into 12 equal pieces and let sit at room temperature for 30 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K-3AaZKZ9Pr6A9zqhZA4bJpv1OJPco5_F5-4IFbEtgiR3WG1iEPAYNavfrMSnsKPBVWfm_3TTM-CTDH7wYUha3oYFIlvhKDEIMIiCo8SCByV_5h56c3mDQkSceSEbfWAVHt47tS5N6Q/s1600/IMG_20101231_183520.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K-3AaZKZ9Pr6A9zqhZA4bJpv1OJPco5_F5-4IFbEtgiR3WG1iEPAYNavfrMSnsKPBVWfm_3TTM-CTDH7wYUha3oYFIlvhKDEIMIiCo8SCByV_5h56c3mDQkSceSEbfWAVHt47tS5N6Q/s320/IMG_20101231_183520.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939564784546802" border="0" /></a>Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut-side-down, add the thyme and garlic, and cook basting with the liquid in the pan until browned on the first side, then turn carefully and brown the opposite side. You can fit 3-4 of the pave in a pan. Remove the garlic when it begins to brown. Cook the remaining potatoes.<br /><br />Arrange the potatoes on a serving platter, browned side up. Top with a small piece of butter and sprinkle with chives and sea salt and freshly ground black pepper and you are done. You'll end up wanting to make more because 2 of these servings is just not enough...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiYDnmfPS2M1Bw6PbeEot7zBUkErE9WDNm2HIo6Mav-XY99AtxRk6lAQOSCcSB2RnzmGVRtTIFsWYbMa4LYvKbkHEW2sWTiHdDO2jxbfVZpuko4ZTEhH5GdTlbl1yN3MWBZ7KxhHZiMM/s1600/IMG_20101231_192519.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiYDnmfPS2M1Bw6PbeEot7zBUkErE9WDNm2HIo6Mav-XY99AtxRk6lAQOSCcSB2RnzmGVRtTIFsWYbMa4LYvKbkHEW2sWTiHdDO2jxbfVZpuko4ZTEhH5GdTlbl1yN3MWBZ7KxhHZiMM/s320/IMG_20101231_192519.jpg" alt="" id="BLOGGER_PHOTO_ID_5559939568584610082" border="0" /></a><br />Sorry for the picture quality... I shot all these using my camera on my phoneByronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com0tag:blogger.com,1999:blog-7333290658049734716.post-32509106533620629242010-09-04T16:54:00.000-07:002010-09-04T18:03:40.693-07:00Buttermilk Fried Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZiN63qHwimVuIhsCAOpW9jFSnFEusa_J-n7jwAPrRV1Kzen4eb7mscs2s3QthttzyecFv7L7Sikc9BUnWTaZyEI4c4S9a4BUhUzCiGnW6qhs2qHsvBh0tubk_3v8TqImR9phP_NAS-g/s1600/P8280346.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZiN63qHwimVuIhsCAOpW9jFSnFEusa_J-n7jwAPrRV1Kzen4eb7mscs2s3QthttzyecFv7L7Sikc9BUnWTaZyEI4c4S9a4BUhUzCiGnW6qhs2qHsvBh0tubk_3v8TqImR9phP_NAS-g/s320/P8280346.JPG" alt="" id="BLOGGER_PHOTO_ID_5513228798135521714" border="0" /></a><br />What??? A Thomas Keller fried chicken recipe? My kids have been begging me to make them friend chicken so when I saw this recipe in Ad Hoc at Home, I knew that I had to try it... Takes some prep time, but it's definitely worth the effort. The chicken comes out really crunchy on the outside (I mean audibly crunchy... I could hear my kids chomping away in the dinning room while I was in the kitchen frying up another batch), but very moist and juicy on the inside... This is a must try recipe for anyone who loves chicken. What makes this recipe great is the fact that the chicken is brined for 12 hours before breading and frying...<br /><br /><span style="font-weight: bold;">Ingredients</span><br />Two 2 1/2 - 3 lbs chicken (not the costco type like I used. Those are 4-5 lbs birds... the trick to a golden crust and a cooked-through piece of chicken is the smaller pieces... Search them out and you'll be much happier with the results.<br /><br />Cold Chicken Brine (recipe below)<br /><br /><span style="font-weight: bold;">Dreding and Frying</span><br />Canola Oil (or peanut oil) for deep-frying<br />1 quart buttermilk<br />Kosher Salt and Fresh Ground Pepper<br /><br /><span style="font-weight: bold;">Coating</span><br />6 cups all-purpose flour<br />1/4 cup garlic powder<br />1/4 cup onion powder<br />1 Tbs plus 1 tsp paprika<br />1 Tbs plus 1 tsp cayenne<br />1 Tbs plus 1 tsp kosher salt<br />1 tsp freshly ground black pepper<br /><br />Fine sea salt<br />Rosemary and thyme sprigs<br /><br />The brine makes all the difference with this chicken. It's worth the extra day to make, chill and soak the birds...<br /><br /><span style="font-weight: bold;">Brine Recipe</span><br />5 Lemons<br />24 Bay leaves<br />1 bunch (4 ounces) flat-leaf parsley<br />1 bunch (1 ounce) thyme<br />1/2 cup honey<br />1 head garlic, halved through the equator<br />1/4 cup black peppercorns<br />2 cups kosher salt<br />2 gallons of water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1US7pjDkY1gVvkYmeynnKaqvPObw2pBswlN2eEi0AgT-suL_rH7awB3785BcAv1flcZEKOgVGZtraGEVDorBMkySU4eUUaIQMXxCqr4zOWqAcbAGSi4KVmXJWVrGUEstuEkL6RSr6UY/s1600/P8280350.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1US7pjDkY1gVvkYmeynnKaqvPObw2pBswlN2eEi0AgT-suL_rH7awB3785BcAv1flcZEKOgVGZtraGEVDorBMkySU4eUUaIQMXxCqr4zOWqAcbAGSi4KVmXJWVrGUEstuEkL6RSr6UY/s320/P8280350.JPG" alt="" id="BLOGGER_PHOTO_ID_5513219759927331234" border="0" /></a><br />Combine all ingredients in a large pot, cover and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. (Your entire house will smell like Bay leaves). Remove from heat and cool completely, then chill before using.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYfHlbR57vstRPmt5JuqQOd0xp9ajaN6WKN_UyOeXCe-44w21AQ8-WKhuoILgphu70A9hDV7Z-12PVwp4Ei6etEOFtkbCAnKg5CZDQwRDd7rQY_Ff33VIyoyBncEWwMB_385Rwe_jYhc/s1600/P8280355.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYfHlbR57vstRPmt5JuqQOd0xp9ajaN6WKN_UyOeXCe-44w21AQ8-WKhuoILgphu70A9hDV7Z-12PVwp4Ei6etEOFtkbCAnKg5CZDQwRDd7rQY_Ff33VIyoyBncEWwMB_385Rwe_jYhc/s320/P8280355.JPG" alt="" id="BLOGGER_PHOTO_ID_5513220686511257826" border="0" /></a><br />Cut each chicken into 10 pieces: 4 breast quarters, 2 legs, 2 thighs, 2 wings. Pour the brine into a large container (enough to hold all the chicken pieces) add chicken and refrigerate for 12 hours. (It will become too salty if it goes longer than this).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid02Za1nodKukmz52tmshLMNl-qeTwcvtYC4OochjFRV3JUxjvx5zqC1UHu4j624Z1wUrVvBIxX64QhrEubQXR0afFUbiMZkp9FvI-nHXR4mx2V_Xt_e1Su3U8jYwMezeHfrXWOaFLzEw/s1600/P8280360.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid02Za1nodKukmz52tmshLMNl-qeTwcvtYC4OochjFRV3JUxjvx5zqC1UHu4j624Z1wUrVvBIxX64QhrEubQXR0afFUbiMZkp9FvI-nHXR4mx2V_Xt_e1Su3U8jYwMezeHfrXWOaFLzEw/s320/P8280360.JPG" alt="" id="BLOGGER_PHOTO_ID_5513219773793019506" border="0" /></a>Remove chicken from brine (discard brine) and rinse under cold water to remove all the herbs or spices that may be sticking to the skin. Pat dry with paper towel and let rest at room temperature for 1. 5 hours, or until it comes to room temperature. (Cold chicken will take too long to cook and will turn dark before it's cooked all the way through).<br /><br />Next make the coating... (My wife's grandparents got this cool spice box on a trip to France that I love pulling out when the occasion calls for it. Thanks again Peg & Jim).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-GZRCf0scKivPgP5cm29FP8jUxhJJQUz5vB3tXBQo316BSingiCW5aqEjPSI-oYiDiXmkuSFvsic_rO_rpibA7JUcyzn8qm1eYd1vCehy4fKYmFD1LUwt4xEgRBZ_wZYv9hUBxF5QUI/s1600/P8290367.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-GZRCf0scKivPgP5cm29FP8jUxhJJQUz5vB3tXBQo316BSingiCW5aqEjPSI-oYiDiXmkuSFvsic_rO_rpibA7JUcyzn8qm1eYd1vCehy4fKYmFD1LUwt4xEgRBZ_wZYv9hUBxF5QUI/s320/P8290367.JPG" alt="" id="BLOGGER_PHOTO_ID_5513219782105358114" border="0" /></a>Combine all the ingredients in a large bowl. Transfer half of the coating into a second bowl for dredging. In a third bowl add the buttermilk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDpZY41A5HDABL_UTMNu5MkggRbuwMJjIehKsUQSK8j5lVJu4SsDfLn2QN8nmqHQx6ATOKSx2ew-XfHdqWzVXpVRRrxU-FqCFBmjgloBF_C_fpq-srsXmafaEOZ10u9WAJ189QTxwUN0/s1600/P8290369.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDpZY41A5HDABL_UTMNu5MkggRbuwMJjIehKsUQSK8j5lVJu4SsDfLn2QN8nmqHQx6ATOKSx2ew-XfHdqWzVXpVRRrxU-FqCFBmjgloBF_C_fpq-srsXmafaEOZ10u9WAJ189QTxwUN0/s320/P8290369.JPG" alt="" id="BLOGGER_PHOTO_ID_5513219788399420738" border="0" /></a>Fill at least 2" of oil to a large deep pot (at least 6" tall), but no matter what size pan you use, the oil should not come up higher than 1/3 of the pan. Heat oil to 320 degrees. Set a cooking rack over a sheet pan for the chicken to drain & cool once it comes out of the oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialbRCPi05mkRl5OXKpdpyzkncRgi_Ci5QspVkx1NXRvmMTn6y7HpnS6iEYO13-ZmIcTu-VQXOIcrfs_MQ0tSFmCeoBjUllvOD05ZXtY8Shk2Wyuhq1nklW1KaFNfEARHRCwGgTZA6p5Y/s1600/P8290377.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialbRCPi05mkRl5OXKpdpyzkncRgi_Ci5QspVkx1NXRvmMTn6y7HpnS6iEYO13-ZmIcTu-VQXOIcrfs_MQ0tSFmCeoBjUllvOD05ZXtY8Shk2Wyuhq1nklW1KaFNfEARHRCwGgTZA6p5Y/s320/P8290377.JPG" alt="" id="BLOGGER_PHOTO_ID_5513222695820091746" border="0" /></a>With your dredging station in place (bowl of 1/2 coating, bowl of buttermilk, bowl of 1/2 coating) and the oil at the correct temperature, you are ready to dredge and fry the legs and thighs. Dip the chicken into the first bowl of coating, shake off excess, then into the buttermilk, then into the 3rd bowl for a final coating. Place on a sheet pan lined with parchment until you've breaded all the thighs and legs.<br /><br />Carefully lower the chicken into the hot oil and fry for 2 minutes. Then carefully move the chicken around in the oil and continue frying for another 11 to 12 minutes, until the chicken is a deep golden brown. (I found that with my larger pieces that the chicken turned golden before the meat was cooked through. Once I had the color that I wanted, I moved the chicken to a 400 degree oven and allowed to finish cooking all the way through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ePikd_eJkFRdF0W2uMDIO37PN0J2eL-TbhcfMLdxb9h0A3fCoo82BNbAek6Qx57vi2xH6GkgcqsO_6XlqWFb4jqHB-Sgyxgen8qzrzd_F0jnIUObet6iNAsJVCeYmadGpG6lhgpawt4/s1600/P8290380.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ePikd_eJkFRdF0W2uMDIO37PN0J2eL-TbhcfMLdxb9h0A3fCoo82BNbAek6Qx57vi2xH6GkgcqsO_6XlqWFb4jqHB-Sgyxgen8qzrzd_F0jnIUObet6iNAsJVCeYmadGpG6lhgpawt4/s320/P8290380.JPG" alt="" id="BLOGGER_PHOTO_ID_5513225548799115666" border="0" /></a>Transfer the cooked thighs and legs to the cooling rack skin-side up and let rest while you fry the remaining pieces. Sprinkle with fine sea salt once they come out of the oil. Make sure the oil is the correct temperature before you add the next batch of chicken.<br /><br />Once the thighs and legs are done, heat the oil to 340 and then fry the breasts and wings. Cook the breasts for about 7 minutes and the wings for 6 minutes. Allow the chicken to cool for at least 10 minutes before you serve it. (Resist the urge to bite right into it... I didn't have the patience and almost burned my tongue off).<br /><br />While the chicken is cooking, add some rosemary sprigs and thyme sprigs to the oil and fry for about a few seconds to crisp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UntQtUNHgPCnoPAzbV1Ln5reEw8q8GCbVDBG_I0vE7rAbX208I5-3r5TWZ17Fl1tdH7s3TrOYVcMwRfT02kYy0l0M-Ogn_dY98tLxKWi0Az9IP2KCbESm_xgKFFtAci9owebj88Ptc4/s1600/P8290381.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UntQtUNHgPCnoPAzbV1Ln5reEw8q8GCbVDBG_I0vE7rAbX208I5-3r5TWZ17Fl1tdH7s3TrOYVcMwRfT02kYy0l0M-Ogn_dY98tLxKWi0Az9IP2KCbESm_xgKFFtAci9owebj88Ptc4/s320/P8290381.JPG" alt="" id="BLOGGER_PHOTO_ID_5513222714847350114" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7kbDVqKviGgU6Potmo5m7xvjWLx-dHC1KRXH13TS1ELUHfcaOZcNN00wIIeCEtK-woWqwDgspVFjWdpoqbFeUxS4EMypN8ikFv9YG8U431oIP1TXmJ1qMWzdGw7aVpOjGOXyJ_4mX2c/s1600/P8290385.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7kbDVqKviGgU6Potmo5m7xvjWLx-dHC1KRXH13TS1ELUHfcaOZcNN00wIIeCEtK-woWqwDgspVFjWdpoqbFeUxS4EMypN8ikFv9YG8U431oIP1TXmJ1qMWzdGw7aVpOjGOXyJ_4mX2c/s320/P8290385.JPG" alt="" id="BLOGGER_PHOTO_ID_5513222707105180162" border="0" /></a>Arrange the chicken on a platter lined with brown paper, add the fried herbs and get ready for some good ol' American eating... We served this with mashed potatoes, gravy, glazed green beans, and corn bread.... Can't get more white trash than that, but it was awesome. My kids had fried chicken for lunch the next two days. They loved it!!!<br /><div style="text-align: center;"><br /></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com0tag:blogger.com,1999:blog-7333290658049734716.post-31119901069849666082010-03-31T07:11:00.000-07:002010-03-31T07:38:56.610-07:00Roasted New Potatoes with Rosemary and Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cIEQ5Zmuo2eJHWk-9uhEB4HD1rPdg_tpopBfAepd1kHl5HBrgtQa77bGdhh7B2XRjAt44f8G55a0i35dSXTKYVY4iqisyIe96sKsXxkSvJWfSPMZ8wLwVA4dsckjtTAmEVklg0SWWPQ/s1600/P3140011.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cIEQ5Zmuo2eJHWk-9uhEB4HD1rPdg_tpopBfAepd1kHl5HBrgtQa77bGdhh7B2XRjAt44f8G55a0i35dSXTKYVY4iqisyIe96sKsXxkSvJWfSPMZ8wLwVA4dsckjtTAmEVklg0SWWPQ/s320/P3140011.JPG" alt="" id="BLOGGER_PHOTO_ID_5454807189971264802" border="0" /></a><br />Another favorite side dish... Roasted new potatoes with fresh rosemary and garlic. Our rosemary hedge is huge now on the side of our house and it's in full bloom. I had Maddyn go pick off 100 purple rosemary flowers for this dish. I love it when the rosemary blooms, as the flowers add some great color to what ever dish we're doing.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />2-3 lbs small new potatoes (halved)<br />2-3 Springs Fresh Rosemary, chopped<br />3 cloves of garlic<br />1/2 cup olive oil<br />Sea salt<br />Black pepper corns<br />Rosemary flowers (if available)<br /><br />Preheat oven to 400 degrees. Parboil the new potatoes in salted water until they are slightly underdone (they'll continue cooking in the oven). Drain potatoes and return to pot over low heat and gently stir (without crushing the potatoes) to dry.<br /><br />With a mortar and pestle add about 2-3 teaspoons of sea salt and the garlic. Smash until a paste forms. Add peppercorns and grind to the consistency you like. Add chopped rosemary and bash to release their oil. Slowly drizzle olive oil while stirring to emulsify the marinade. This marinade is best if made an hour before so that the the flavors to develop.<br /><br />Pour the marinade over the potatoes and toss to coat well. Put potatoes on a foil lined sheet pan and roast in the oven for about an hour, until the outside of the potatoes are nice and crispy...<br /><br />All to cool slightly and sprinkle with rosemary flowers.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimp3e67CNtraedfj2gaojapyx4mL89yQplkJQwd2jkTMWqi-0Ew1BhVd_dB66mGfNW_r4EM_OOlS0JAIGMeJQIgS5CjwfS_SZFvXTxURpydHwJsqijhCgzVd9gbgEAAg9GfLOBVbB5Qpk/s1600/P3140006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimp3e67CNtraedfj2gaojapyx4mL89yQplkJQwd2jkTMWqi-0Ew1BhVd_dB66mGfNW_r4EM_OOlS0JAIGMeJQIgS5CjwfS_SZFvXTxURpydHwJsqijhCgzVd9gbgEAAg9GfLOBVbB5Qpk/s320/P3140006.JPG" alt="" id="BLOGGER_PHOTO_ID_5454807195580295954" border="0" /></a>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-20709073657916683402010-03-21T20:26:00.000-07:002010-03-21T21:01:28.627-07:00Salad of Roasted Beets, Smoked Salmon and Fingerling Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiy-wIjFj6xcYnlWwUAzajGEsWEitv4E4vSGHKWAas45L8yBDQJNcOPxZStfu50mHMUlg7-btvomYSs3rcXW8Yj4PYtDrJoonSEZbZPwqQQsQfy-73YceYSvgxpjWw42FMijJ-_BjwIA/s1600-h/P3210051.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiy-wIjFj6xcYnlWwUAzajGEsWEitv4E4vSGHKWAas45L8yBDQJNcOPxZStfu50mHMUlg7-btvomYSs3rcXW8Yj4PYtDrJoonSEZbZPwqQQsQfy-73YceYSvgxpjWw42FMijJ-_BjwIA/s320/P3210051.JPG" alt="" id="BLOGGER_PHOTO_ID_5451296011592254866" border="0" /></a><br />This is a fantastic salad if you like smoked salmon, roasted beets and soft cooked eggs. If you don't like these things (like most of my family), then dinner is going to be a bit rough...<br /><br />Ingredients<br />20 fingerling potatoes<br />2-4 medium beets<br />12 oz. smoked salmon<br />5 soft cooked eggs<br />2 tablespoons minced shallots<br />2 tablespoons chipped chives<br />mixed baby field greens<br />mustard vinaigrette<br />Olive Oil<br /><br />Preheat oven to 375. Trim stems and root ends off of the beets. Place on a large sheet of aluminum foil, drizzle with olive oil, salt & pepper, wrap in the foil and roast until tender (about an hour). Meanwhile, cut the fingerling potatoes in half and simmer in salted water until tender when pierced with a fork. Drain and let cook on a tray.<br /><br />When beets are done, remove from oven and let cool. When cool enough to handle peel and cut into wedges. Place in a bowl and allow too cool.<br /><br />Soft-boil the eggs and cut into half and drizzle with olive oil and sea salt.<br /><br />Make the mustard vinaigrette by placing 1 tablespoon dijon mustard in a bowl. Whisk in 3 tablespoons of champagne vinegar. Slowly drizzle in 1 cup of olive oil while whisking constantly to emulsify. Whisk in 1 tablespoon whole grain mustard.<br /><br />Add minced shallots to a large bowl. Add potatoes and 2 tablespoons dressing. Sprinkle with sea salt and and ground black pepper. Drizzle beets with olive oil and salt and pepper.<br /><br />Plate salad by arranging potatoes on large plates, add beets, baby greens, sliced smoked salmon and soft boiled eggs. Sprinkle with chopped chives, salt and pepper and drizzle with remaining dressing.<br /><br />Love this salad!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4TVsr6zcJfucNz3X7NwSkP59apa5NOpBywtinicPt7H-oUtprogqJ5IYO8nRVPDvnG79rKAIXweAA8rXJU7Hl-SP919SXXcQUdX8__D8W7wfdusOrMWXBI60YsEmCQm3x_P0gUtKJfE/s1600-h/P3210045.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4TVsr6zcJfucNz3X7NwSkP59apa5NOpBywtinicPt7H-oUtprogqJ5IYO8nRVPDvnG79rKAIXweAA8rXJU7Hl-SP919SXXcQUdX8__D8W7wfdusOrMWXBI60YsEmCQm3x_P0gUtKJfE/s320/P3210045.JPG" alt="" id="BLOGGER_PHOTO_ID_5451303341113259922" border="0" /></a>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com2tag:blogger.com,1999:blog-7333290658049734716.post-20810418029455719742010-03-14T17:15:00.000-07:002010-03-14T17:53:00.596-07:00Ratatouille - Vegetable Gratin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPshK0K7UttQk4sAcWkKV6KzUBxLFHuTGdD9XG-377mggnEpBuK3pPbg46nKCYdWLVhK3Und1vytZbdErcW9koXUZ3sKa7SbYQ2cciOZj1hcnki03FP7qakc38R3MICEyzE-kOSAlGzb4/s1600-h/August09+-+Konold+115.jpg"><br /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfKA5WLubR1zk3bqEZiQ8A82sxz_Bw2EA-hE3lhNXa0fQXpFyXA-eYVAnvjqkBPVG0d8lkPeejF6_dBF0bn0pAvT3JLhStMKHi5MfrvMVeV_WOAlDarMVPF0DXo6gJgluNIbEQzP-iYI/s1600-h/August09+-+Konold+121.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfKA5WLubR1zk3bqEZiQ8A82sxz_Bw2EA-hE3lhNXa0fQXpFyXA-eYVAnvjqkBPVG0d8lkPeejF6_dBF0bn0pAvT3JLhStMKHi5MfrvMVeV_WOAlDarMVPF0DXo6gJgluNIbEQzP-iYI/s320/August09+-+Konold+121.jpg" alt="" id="BLOGGER_PHOTO_ID_5448656801981031106" border="0" /></a><br />One of my favorite Pixar movies (behind The Incredibles) is Ratatouille. You can really see Thomas Keller's influence in the amount of detail that the animators put into the inner workings of a professional kitchen. I've wanted to make a ratatouille since I saw the film and was glad to see a summer vegetable gratin recipe in Keller's new book "Ad Hoc". This is a great side dish and even though it's early spring, there was some great looking zucchini, yellow squash and egg plant at Henry's this week. So I thought I'd give this one a try. It's really easy to make and very tasty with some great grilled tri tip.<br /><br />Ingredients<br />2-3 roma tomatoes<br />1 medium yellow squash<br />1 medium zucchini<br />1 japanese eggplant (or other small narrow eggplant)<br />canola oil<br />2 1/2 cups chopped onions<br />2 garlic cloves, finely grated with a microplane grater<br />kosher salt<br />1 tablespoon plus 1 tsp of chopped thyme<br />1/2 cup olive oil plus more for drizzling<br />freshly cracked black pepper<br />1/2 cup finely grated parmesan cheese<br />1/2 cup dried breadcrumbs<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPshK0K7UttQk4sAcWkKV6KzUBxLFHuTGdD9XG-377mggnEpBuK3pPbg46nKCYdWLVhK3Und1vytZbdErcW9koXUZ3sKa7SbYQ2cciOZj1hcnki03FP7qakc38R3MICEyzE-kOSAlGzb4/s1600-h/August09+-+Konold+115.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPshK0K7UttQk4sAcWkKV6KzUBxLFHuTGdD9XG-377mggnEpBuK3pPbg46nKCYdWLVhK3Und1vytZbdErcW9koXUZ3sKa7SbYQ2cciOZj1hcnki03FP7qakc38R3MICEyzE-kOSAlGzb4/s320/August09+-+Konold+115.jpg" alt="" id="BLOGGER_PHOTO_ID_5448657042797161442" border="0" /></a><br />Preheat oven to 350 degrees. Slice vegetables with a mandoline as close in size as possible and toss with olive oil and a lite sprinkling of sea salt.<br /><br />Heat some canola oil in a large frying pan over medium heat, reduce to low, add onions and garlic and season with salt. Cook without browning stirring occasionally, until the onions are translucent, about 20 minutes. Stir in 1 tbs of the thyme.<br /><br />Combine parmesan and bread crumbs and remaining thyme in a small bowl.<br /><br />Spread onion mixture in the bottom of a 13.5x9.5 gratin dish or 13 inch round shallow baking dish. Arrange a layer of overlapping slices of 1/3 of the squash around the outside edge of the dish. Sprinkle 2-3 tbs of the breadcrumb mixture over the top. Add a row of tomatoes, eggplant, yellow squash, zucchini until you the pan is filled adding a layer of breadcrumbs ontop of each layer. Sprinkle the top with any of the remaining breadcrumb/cheese mixture and a light sprinkling of salt.<br /><br />Bake for 60-90 minutes until the vegetables are completely tender when pierced with a knife. Remove from the oven and allow to rest for 10 minutes. Server with a light drizzle of EV Olive Oil.<br /><br />Serves 6-8<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Dr9Ei9NIoRHbQunXm5JnQkZoaABmZ6GjjXg48uGB2VybG4ew6-L_EoQUDU4vuLWMf3j71L7tfNFQnMOgczTIBLCMuUVlX06kddp9RklaUxSqlkWtVunwbGm7MtF31bffWvgarfxOClg/s1600-h/August09+-+Konold+122.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Dr9Ei9NIoRHbQunXm5JnQkZoaABmZ6GjjXg48uGB2VybG4ew6-L_EoQUDU4vuLWMf3j71L7tfNFQnMOgczTIBLCMuUVlX06kddp9RklaUxSqlkWtVunwbGm7MtF31bffWvgarfxOClg/s320/August09+-+Konold+122.jpg" alt="" id="BLOGGER_PHOTO_ID_5448656806843550850" border="0" /></a>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com0tag:blogger.com,1999:blog-7333290658049734716.post-10844760222441013982009-07-05T20:06:00.001-07:002009-07-05T20:39:27.643-07:00Grilled Peach and Arugula Salad with Prosciutto, Mozzarella and Toasted Pinenuts<span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX7DZutr7EsN3tr0jWzTeJGj8sTUn_CO5OMPTqRBPTHdebFdE-zsAV00ZpdbzYCJfLfc3cpwqw8pM7K2-xJ9C9AqjEcalgqpdQnKuzEqiXejEA9_VfTGPG3WD7BksQNZD9lCbairf68Q/s1600-h/IMG_4537.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX7DZutr7EsN3tr0jWzTeJGj8sTUn_CO5OMPTqRBPTHdebFdE-zsAV00ZpdbzYCJfLfc3cpwqw8pM7K2-xJ9C9AqjEcalgqpdQnKuzEqiXejEA9_VfTGPG3WD7BksQNZD9lCbairf68Q/s320/IMG_4537.JPG" alt="" id="BLOGGER_PHOTO_ID_5355186534323458242" border="0" /></a>This is a perfect salad for summer. I love the contrasts in this salad... Sweet peaches, salty prosciutto, slightly bitter arugula with creamy fresh mozzarella. Peppery olive oil with sweet balsamic vinegar. It's one of my new favorites.<br /><br />Ingredients<br />2 large peaches (not too ripe or they'll fall apart on the grill)<br />2 cups arugula<br />1 oz prosciutto<br />2 table spoons pine nuts<br />1 oz fresh mozzarella cheese (don't use the plasticy stuff... it should come in liquid)<br />1-2 oz. good olive oil<br />balsamic vinegar<br />sea salt & fresh black pepper<br /><br />Heat BBQ to medium-high. Brush peach halves with olive oil and sprinkle lightly with sea salt. Place on Grill cut side down for about a minute to burn grill marks into the flesh. Turn peach 1/4 turn to get the diamond pattern of the grill marks. Grill for another minute before removing them from the BBQ. Plate the salad by laying down a layer of prosciutto. Toss the arugula with the peaches, mozzarella and pine nuts and pile on top of the prosciutto. Drizzle with olive oil and some good quality balsamic vinegar. Add a pinch of sea salt and a few grinds of black pepper and you're done... It's one of my favorites.<br /></span>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-34557999762357368692009-04-07T21:12:00.000-07:002009-04-07T21:41:40.592-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45s6AaIcXJfEvMm6ivI-czlKNnzhq50UXkHQqafy74BkPzBAOVTOB7u9gMJEzEGEybBN0QNZB6rrqTIJ1nx5cpAuzo6A_ga_ea5XMoG3Sgtt7Yb1MiwfB8rom4ehVS1saHXzlUT-RDZ4/s1600-h/IMG_3007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45s6AaIcXJfEvMm6ivI-czlKNnzhq50UXkHQqafy74BkPzBAOVTOB7u9gMJEzEGEybBN0QNZB6rrqTIJ1nx5cpAuzo6A_ga_ea5XMoG3Sgtt7Yb1MiwfB8rom4ehVS1saHXzlUT-RDZ4/s320/IMG_3007.JPG" alt="" id="BLOGGER_PHOTO_ID_5322174964208151074" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:trebuchet ms;">Rosemary Pork Tenderloin with Red Lentils</span></span> <br /><br /></div><div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Things have been a bit crazy at the </span>Konold<span style="font-family:trebuchet ms;"> household I we haven't had a lot of time to do keep up on the blog. With our kids getting busier and busier with sports, school and friends we find that if we want to have dinner together as a family, we have a short 30-45 minute window from when I get home from work to the time we have to leave for the first round of swim practice. So our dinners tend to be quick and easy, but still very tasty. We love steaming fish serving it with a </span>sprinkling<span style="font-family:trebuchet ms;"> of sea salt and a drizzle of good olive oil along side steamed veggies and a quick salad. We can knock that dinner out in about 15 minutes and we then have 30 minutes to enjoy dinner together.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;">This Sunday after conference sessions we decided on rosemary pork tenderloin with red lentils. This was due to a lack of planning on my part Saturday night. These small </span>tenderloins<span style="font-family:trebuchet ms;"> thaw quickly so it was an easy choice after two conference sessions. </span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;">We have a ton of rosemary </span>growing<span style="font-family:trebuchet ms;"> in our garden and the kids love going out and bringing me back a handful. With a mortar and pestle, you can make a quick marinade that is perfect with pork. The lentils cook quickly, so this is another easy quick meal that is a great stand in for Sunday dinner.<br /><br /></span></span><span style="font-weight: bold;font-size:85%;" ><span style="font-family:trebuchet ms;">Ingredients</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 pork tenderloin 2-3 lbs</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />3 cloves garlic (sliced)</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />handful of fresh rosemary (roughly chopped)</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />sea salt</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;">black pepper corns</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1/3 cup oil oil</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">Lentils</span></span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1 1/2 cups dry red lentils<br /></span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;">2 carrots (1/8" dice)</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />1 clove garlic (pressed)</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />medium white onion (1/8" dice)</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />chicken stock 2-3 cups</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />2 sprigs thyme</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />salt to taste</span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">For the Pork</span></span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />in a mortar combine the garlic and a few pinches of sea salt. (You can do this in a food processor, but the mortar and pestle work best to bash out the oils in the </span>rosemar<span style="font-family:trebuchet ms;">y). Bash the garlic until in forms a paste with the salt. Add the peppercorns (10-15). The garlic paste will keep the pepper from flying all over the kitchen when you bash it up. Pound the pepper corns until all have been crushed. Add the chopped rosemary and really bang it up to </span>release<span style="font-family:trebuchet ms;"> the wonderful oils. Drizzle the oil oil until you have a nice thick rosemary garlic paste. Rub this all over the pork and allow to sit at room temperature for about 45 minutes. </span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br />Preheat oven to 350 degrees. </span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br />Place an oven proof pan on the stove over medium-high heat. Add a drizzle of oil oil and when shimmering add the pork and sear all sides. Transfer to the oven and cook for about 20 minutes or until a thermometer reads 145-150. Remove from oven and allow to rest for 10-15 minutes before carving. </span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">For the Lentils</span><br /></span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;">Saute the garlic, onion and </span>carrots<span style="font-family:trebuchet ms;"> in a little olive oil and salt until the onions are translucent. Add the </span>lentils<span style="font-family:trebuchet ms;"> and saute until the lentils have been coated with </span>sauteed<span style="font-family:trebuchet ms;"> </span>veggies<span style="font-family:trebuchet ms;">. Cover with chicken stock and reduce heat to medium low. Allow to simmer for about 6-8 minutes. Just watch and keep tasting. (if you need to add more stock, do so in 1/2 cup increments). Once the lentils are soft, season with salt and pepper and remove from heat. Keep warm until ready to plate. </span></span> <span style="font-size:85%;"><span style="font-family:trebuchet ms;">In the center of a large place, place about 1/2 cup of the lentils. Top with 1-2 1/2" slices of the pork tenderloin. Drizzle with some of the pork pan juices and season with black pepper. Add a sprig of thyme and you are done...<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55XT58CDadwAI0WvThf4GdaFB568XhpWh7bbe2A_7lMQDA2hQCa1IyJLtXdoPp2yd5v62oJX7yoijEWqhrwrXFuUcZF6QJ0-h3Sdt5r-0LEesMkgR9OeVlJQwQiFeQq-BdoIfdd0-fns/s1600-h/IMG_7858.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55XT58CDadwAI0WvThf4GdaFB568XhpWh7bbe2A_7lMQDA2hQCa1IyJLtXdoPp2yd5v62oJX7yoijEWqhrwrXFuUcZF6QJ0-h3Sdt5r-0LEesMkgR9OeVlJQwQiFeQq-BdoIfdd0-fns/s320/IMG_7858.jpg" alt="" id="BLOGGER_PHOTO_ID_5322174949859979106" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHilInuhP62k2XAP0prxqSSiBJeKP1HVE8bgKItBQfk9clMACStSTCfExgpTjLjATnG1icQUl6HRCdJB74zHoRdkVJvEhbbQoKeO8DLqO22sfwt54IovDnen41pADzw6_b516aDkuiP4/s1600-h/IMG_7922.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHilInuhP62k2XAP0prxqSSiBJeKP1HVE8bgKItBQfk9clMACStSTCfExgpTjLjATnG1icQUl6HRCdJB74zHoRdkVJvEhbbQoKeO8DLqO22sfwt54IovDnen41pADzw6_b516aDkuiP4/s320/IMG_7922.jpg" alt="" id="BLOGGER_PHOTO_ID_5322174956326224530" border="0" /></a> </div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-38666836560540517102009-02-26T21:11:00.001-08:002009-02-27T07:49:08.673-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEhFiHTQ6u32foTXh5QQcFhECgpZ35ovfVMclhWdUL7philPg0du5nKHxryis1BjWKIJsnmO7fyrRCM2ZmHVb3FY2Pv6T-YVdna_K7dsvYq0u_IXj4FdT1IhKD2y_Zz4nUapNa9qJ1a0/s1600-h/Foil+Dinner+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEhFiHTQ6u32foTXh5QQcFhECgpZ35ovfVMclhWdUL7philPg0du5nKHxryis1BjWKIJsnmO7fyrRCM2ZmHVb3FY2Pv6T-YVdna_K7dsvYq0u_IXj4FdT1IhKD2y_Zz4nUapNa9qJ1a0/s320/Foil+Dinner+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5307347195768645986" border="0" /></a><br /><div style="text-align: justify;"><div style="text-align: center;"><span style="font-weight: bold;font-family:verdana;font-size:85%;" >Foil Dinners Cooked on an Open Fire<br /><br /></span> </div> <span style="font-size:85%;"><span style="font-family:verdana;">We're taking the scouts camping tomorrow night and each of the boys is required to prepare his own foil dinner. Nothing beats opening up that foil pouch after it's been sitting on smoldering coals for about 15 minutes. I love the steam and the aromas as you rip into that package. Doing it at home wouldn't taste as good. There's something great about eating outside something that you've just pulled from the fire. </span></span><span style="font-size:85%;"><span style="font-family:verdana;"><br /><br />I've seen some scary foil dinners on some camp outs. Foil dinners do not HAVE to be ground beef and canned corn. Jon Billings likes Italian sausage with new potatoes and apples. Brennan loves tilapia with shaved fennel, golden yukons and onions. Fin loves tri tip with rosemary and garlic with sliced potatoes. </span></span> <span style="font-size:85%;"><span style="font-family:verdana;">I decided to go with salmon for tomorrows dinner. I can't wait... You should try this one. </span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br /><br />Ingredients</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;">6oz salmon filet</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1 russet potato sliced into 1/4" thick rounds</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1 carrot Julienned</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />2 sprigs of rosemary, finely chopped</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />2 cloves garlic,pressed</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />12 shrimp</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />6 asparagus spears</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1/2 white onion (thinly sliced)</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;">olive oil</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;">sea salt/fresh pepper</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;">Lay out an 18" piece of foil. Top with a wet paper towel and then another piece of foil. Drizzle olive oil and sprinkle with salt and pepper, garlic and rosemary Layout your potatoes and sliced carrots. Drizzle with more olive oil. Top with the asparagus and sliced onions. Add the shrimp and salmon and top with a lemon slice and a sprig of rosemary. Wrap it all tightly in the foil and cook over coals for about 15 minutes. You'll love this one.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5wCdMwdMQGyZTaUmnBbO6gc85ymFJIDkqZJpCBx77lWtsb4FcR1S-hNWdgn1KMjzAHJ0qNDZcCVFA4xsXQKe3tvp5hS_Dd2xbTbyPHqAJSQZg6qM_lX-McTwzSmQNi_vr0XxOkxLTzQ/s1600-h/Foil+Dinner+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5wCdMwdMQGyZTaUmnBbO6gc85ymFJIDkqZJpCBx77lWtsb4FcR1S-hNWdgn1KMjzAHJ0qNDZcCVFA4xsXQKe3tvp5hS_Dd2xbTbyPHqAJSQZg6qM_lX-McTwzSmQNi_vr0XxOkxLTzQ/s320/Foil+Dinner+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5307347198642963250" border="0" /></a><br /></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-63691670518092760442008-12-26T16:25:00.000-08:002008-12-26T17:00:09.447-08:00<div style="text-align: justify;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAinOKIZbUiiG76m67cOw03ZheQq1yUWXvDWmsvJIHNO8m178d0DEqsVteuZOekpRYgpGljSadsg3aG74hP7ZC8vcMqp8lxuTE8t9_Vdjz4eH02Cr6vkwEQmmHTIIBLNM9pIj6Yhgzzo/s1600-h/IMG_1171-1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAinOKIZbUiiG76m67cOw03ZheQq1yUWXvDWmsvJIHNO8m178d0DEqsVteuZOekpRYgpGljSadsg3aG74hP7ZC8vcMqp8lxuTE8t9_Vdjz4eH02Cr6vkwEQmmHTIIBLNM9pIj6Yhgzzo/s320/IMG_1171-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5284263396392072754" border="0" /></a><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" >Chessa and I were invited to do a cooking class for some friends (<a href="http://weremakingmemories.blogspot.com/">Dana Fallentine</a> and <a href="http://mostlikelylate.blogspot.com/">Britney Gharring</a>) down in San Diego focusing on brunch items. I love smoked salmon and we had just done these Thomas Keller Yukon Gold Blinis and I thought that they would go perfect together. I wanted a little action on the plate so we placed the blini over a sprinkling of chopped egg white, egg yolk, capers and shallots. I also ran a line of parsley oil across the plate for a little bright green color on the plate. (Ideally this would have been dill oil, but I had parsley oil on hand and decided that it would work just fine). Most women that I know (including Chessa) aren't big fans of smoked salmon, but I love it. I think that this would make a perfect breakfast on Sunday morning.<br /><br /></span><span style=";font-family:trebuchet ms;font-size:85%;" ><span><span style="font-weight: bold;">Yukon Gold Blini (Thomas Keller Recipe)</span><br />1 pound Yukon Gold Potatoes<br />2 Tbs all-purpose flour<br />2-3 tablespoons crème fraiche, at room temperature<br />2 large eggs<br />1 large egg yolk<br />Kosher salt<br /><br />Place potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat and simmer until the potatoes are thoroughly cooked and tender.<br /><br />Peel the warm potatoes and then press through a potato ricer. Pass them through a fine mesh sieve. Immediately weight out 9 ozs of the pureed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in the 2 tablespoons crème fraiche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.<br /><br />Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraiche. Season to taste with salt.<br /><br />Heat a griddle over medium heat. Spoon between 1 and ½ teaspoons of batter onto the griddle and cook until the bottoms are browned, 1 to 2 minutes. Then flip them can cook the second side for about a minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small banking sheet and keep warm while you make the remaining blini, wiping the griddle with a paper towel between batches.<br /><br /><span style="font-weight: bold;">To Complete</span><br />Hard boil two fresh eggs by placing eggs in medium sauce pan covered by 2 inches of cold water over medium-high heat. As soon as the water is at a simmer, turn the burners off and let the eggs sit for 10 minutes. This will gently cook the eggs and make for perfect yellow yolks. When done, place eggs under cool running water to peel. cut the eggs in half and separate the egg whites from the yolks. Chop each separately.<br /><br />Sprinkle a line of chopped egg whites in the center of a large plate. Top with a sprinkling of egg yolks, then chopped capers and finely diced shallots. Top with two warm blini and 2-3 ozs of sliced Alaskan Smoked Salmon. Mix a few table spoons of creme fraiche with about two table spoons of finely chopped dill. Place 1/2 tsp of the dill creme fraiche on the smoked salmon and top with a sprig of dill and you're done.... These potato pancakes go great with the salmon. They're very good on their own as well... </span><span></span><span style="font-weight: bold;"><br /></span></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com3tag:blogger.com,1999:blog-7333290658049734716.post-30039274749898649902008-12-23T20:26:00.000-08:002008-12-28T10:52:14.064-08:00Friends Christmas Dinner - 2008<div style="text-align: justify;"><span style="font-size:85%;">Every Christmas season, Chessa and I like to have one big dinner party. We normally don't go any higher than 14 total people because that's all the pot de creme pots that I have and all of our dinners finish with pot de creme (a favorite dessert of ours). This year, we got a bit aggressive and had 20 people for dinner. We had to sit everyone in three rooms and we hired Finley to stand at the sink and wash dishes all night so that we could quickly turn out each course. It was fun. We really enjoyed trying to painfully stuff everyone. </span><span style="font-size:85%;"><br /><br />I normally like to try to get people to try something that they haven't had before. One year, we did truffle infused custards with shaved black truffles and chive chips. Another year, we had sauted baby octopus... But we kept it fairly calm this time around. The menu went as follows:<br /><br />Black sesame cornets filled with smoked salmon tartare and whipped dill cream cheese or tomato tartare with shallots, basil and creme fraiche<br /><br />Yukon gold blinis with eggplant caviar and sweet roasted red and yellow peppers<br /><br />Spicy Artichoke Soup with handmade artichoke ravioli and Croatian cold pressed olive oil (I bought this oil from an old lady selling it from her cart in the heart of Dubrovnik. She pressed the oil herself at her family's mill). It was dang good.<br /><br />Kalmata Olive and Rosemary Bread <br /><br />Roasted Kabocha (Japanese Pumpkin) Ravioli with butter glazed brussels sprouts with brown butter, sage and amaretti crumbs.<br /><br />Cara Cara Orange Rolls (Chessa made these dessert-like rolls... They are awesome!)<br /><br />Tilapia cakes (supposed to be cod cakes... but no one can tell) with sauteed tilapia, clam chowder vegetables and parsely oil<br /><br />Pomegranate Sorbet with a Kiwi Jus (Brittney Gharring made this... went great with the sorbet)<br /><br />Beef Tenderloin with Caramelized French Shallots on Crimini Mushrooms and Roasted Garlic Mashed Potatoes and Fresh Micro Greens (my new favorite find at Trader Joes)<br /><br />Triple-Cream French Cows Milk Cheese "Le Delice de Bourgogne" with fresh Orange Blossom Honeycomb, Turkish Figs, Blackberries and Red D'Anjou Pears<br /><br /></span><span style="font-size:85%;"> Passion </span><span style="font-size:85%;">Fruit Pot de Creme<br /><br />Petite Meyer Lemon Chesse Cakes with Fresh Blueberries</span><br /></div><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:85%;"><br /></span><div style="text-align: justify;"><span style="font-size:85%;">It was fun plating up all these dishes. Chessa and <a href="http://mostlikelylate.blogspot.com/">Brittney Gharring</a> were a big help in the kitchen (We acutally like to involve everyone platting these courses up). Brittney took these amazing pictures. It was fun, we only wish we could have invited more people. Our house isn't big enough and I need to buy more dishes....</span><br /><br /><span style="font-size:85%;">I'll post the recipes as soon as I figure out how to post them on a different page.</span><br /></div><span style="font-size:85%;"><br /></span><span style="font-size:85%;">Here are some of the pictutres. The rest of the images can be viewed <a href="http://picasaweb.google.com/byron.konold/FriendsChristmasDinnerParty#">here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZHmlyVHZ0LYd7T3DzlEi__A3k2IkuNcSVCrFkq1sKQn7sY_VO-s4pBFpTECtooJhJWyQci4mS_0xb3tVomIXUvwkRatnOGB3KV9JVozuQwJOjLrlaUmyjLpGn0kqhjA2ir_XfUeRLcU/s1600-h/DSC_0565.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZHmlyVHZ0LYd7T3DzlEi__A3k2IkuNcSVCrFkq1sKQn7sY_VO-s4pBFpTECtooJhJWyQci4mS_0xb3tVomIXUvwkRatnOGB3KV9JVozuQwJOjLrlaUmyjLpGn0kqhjA2ir_XfUeRLcU/s320/DSC_0565.JPG" alt="" id="BLOGGER_PHOTO_ID_5283222992727158050" border="0" />Chelsea Gharring preparing the sesame cornets with salmon tartare and tomatoe tartare</a><br /></span></div><span style="font-size:85%;"><br /></span><div style="text-align: center;font-family:trebuchet ms;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGHCXJIYblfRhmdLXBw5Vzic6fcO2teU3u3FkX06e8RwZ6Jn39F9zD_8bJ4EXqnwmWrE7lkmg3Hb3oKoB_WIjYBtXfA5n3HfP9bWZ59Xlbjo-tWxIkYCWlWr_5vzdmvuP4smFWvUQb7c/s1600-h/DSC_0566.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGHCXJIYblfRhmdLXBw5Vzic6fcO2teU3u3FkX06e8RwZ6Jn39F9zD_8bJ4EXqnwmWrE7lkmg3Hb3oKoB_WIjYBtXfA5n3HfP9bWZ59Xlbjo-tWxIkYCWlWr_5vzdmvuP4smFWvUQb7c/s320/DSC_0566.JPG" alt="" id="BLOGGER_PHOTO_ID_5283222993916436146" border="0" /></a>The "cones" ready to go in a jalapeno roaster (I bought this piece just for these cornets)....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzkCdLf8Ce87NPinRO4jOl91aLkonox7tFehv97jn3PEJ-CL6IcUY3foxSaSlKQM-JI-0w4vDnGgdT1kLqB15LOPDbl_RzbJLv2tZaZGVIlncvO24YQqO4-5366e5Cy6CPOxyJprYOac/s1600-h/DSC_0589.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzkCdLf8Ce87NPinRO4jOl91aLkonox7tFehv97jn3PEJ-CL6IcUY3foxSaSlKQM-JI-0w4vDnGgdT1kLqB15LOPDbl_RzbJLv2tZaZGVIlncvO24YQqO4-5366e5Cy6CPOxyJprYOac/s320/DSC_0589.JPG" alt="" id="BLOGGER_PHOTO_ID_5283223002182266162" border="0" /></a>Weighing out the potato puree for the blinis<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkt5qyLuN9s_4EEvChev_cfbI9OSPYxdNR6YdBAu6HrdE4zaFl3fNeHMEbgh8YId1vQ-JEAaT_eXCJ3TJOnS4_AvojY2gq9l9lpJiIwWv8seKYtKTa14gLQWJN8WcU8oz5ewGIaYPKGo/s1600-h/DSC_0593.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 296px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkt5qyLuN9s_4EEvChev_cfbI9OSPYxdNR6YdBAu6HrdE4zaFl3fNeHMEbgh8YId1vQ-JEAaT_eXCJ3TJOnS4_AvojY2gq9l9lpJiIwWv8seKYtKTa14gLQWJN8WcU8oz5ewGIaYPKGo/s320/DSC_0593.JPG" alt="" id="BLOGGER_PHOTO_ID_5283223011453558386" border="0" /></a>Blini batter (these are the smoothest potato pancakes that you've ever tasted)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T3CnjbKkAqnltJQsj3FszdpHHCaxm5kbnDVyS6qgIIt9k7tcStTFrAQFSmmG_uvcNJ-0I8BKBQHhwz99KfwHzWJfrbrNQnz2ZOiQSqpluULbChX5nWnUHnSoCMCrqLd0Iuyq0i3gRo8/s1600-h/DSC_0628.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T3CnjbKkAqnltJQsj3FszdpHHCaxm5kbnDVyS6qgIIt9k7tcStTFrAQFSmmG_uvcNJ-0I8BKBQHhwz99KfwHzWJfrbrNQnz2ZOiQSqpluULbChX5nWnUHnSoCMCrqLd0Iuyq0i3gRo8/s320/DSC_0628.JPG" alt="" id="BLOGGER_PHOTO_ID_5283225476150358098" border="0" /></a>Yukon Gold Blini with Eggplant Caviar and Sweet Roasted Peppers<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgaNRPz_sjQIubjCd1OUVM7EccxsQ51HKoI-VYXBB6xA5kz0Ti5TAgchP27pX4MRw1mDUFnDZTlydFV1GBVaMpLXTA2ThdR86xoYgy6tsogbUI-35d-EuwbMngiUXqyaBeH8Kic39xDk/s1600-h/DSC_0641.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgaNRPz_sjQIubjCd1OUVM7EccxsQ51HKoI-VYXBB6xA5kz0Ti5TAgchP27pX4MRw1mDUFnDZTlydFV1GBVaMpLXTA2ThdR86xoYgy6tsogbUI-35d-EuwbMngiUXqyaBeH8Kic39xDk/s320/DSC_0641.JPG" alt="" id="BLOGGER_PHOTO_ID_5283225482933677298" border="0" /></a>Spicy Artichoke Soup with Artichoke Ravioli<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LNSqlxurvoWObXDnQNH1mHfKwrYD81JEMHqDufrIhGKaX1Fm4Jo0v24thO41etUsgE813q2D8fHoPKT9qLDf5bh67FfaVEtRM1Zxhr6xW_ypUne2KXEcL1iSLkmooJtbaFwneq-1Vxc/s1600-h/IMG_1124.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LNSqlxurvoWObXDnQNH1mHfKwrYD81JEMHqDufrIhGKaX1Fm4Jo0v24thO41etUsgE813q2D8fHoPKT9qLDf5bh67FfaVEtRM1Zxhr6xW_ypUne2KXEcL1iSLkmooJtbaFwneq-1Vxc/s320/IMG_1124.JPG" alt="" id="BLOGGER_PHOTO_ID_5283233159782466386" border="0" /></a>Finley and Maddyn helping make the pasta dough<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiCHXjrJT41nMDhT3nmNfe5DzouUHsjDYxDm62hnvD7sfeH484G2UcTwgkXJGZbcIQEzDohfV7x52IjPyckWoXOzXcd2wmq33hK-chAI_mhQJNIA3FvVC37msx4VM3y0X5sortxYWYu0/s1600-h/IMG_1142.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiCHXjrJT41nMDhT3nmNfe5DzouUHsjDYxDm62hnvD7sfeH484G2UcTwgkXJGZbcIQEzDohfV7x52IjPyckWoXOzXcd2wmq33hK-chAI_mhQJNIA3FvVC37msx4VM3y0X5sortxYWYu0/s320/IMG_1142.JPG" alt="" id="BLOGGER_PHOTO_ID_5283233155287297970" border="0" /></a>Maddyn "painting" the pasta dough with water to seal the ravioli<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCuiVwIuqC9rdhtEAVovD7DSFhAs7ZorgPmRlGbuSYske3xJu_0n9UKqRwzfAtYxlgaOpA8IhDCG1kshMY9JdDVSXaTZhM8oZdt8yGdI8N-mkr75G3UNlX0UaH2KcJjIkHItWMZE-jqQ/s1600-h/DSC_0648.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCuiVwIuqC9rdhtEAVovD7DSFhAs7ZorgPmRlGbuSYske3xJu_0n9UKqRwzfAtYxlgaOpA8IhDCG1kshMY9JdDVSXaTZhM8oZdt8yGdI8N-mkr75G3UNlX0UaH2KcJjIkHItWMZE-jqQ/s320/DSC_0648.JPG" alt="" id="BLOGGER_PHOTO_ID_5283225487335453394" border="0" /><br />Brussels Sprouts poaching in water and butter</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrED2giO7TNu7Z6B6vifTOuwfMH1ypUFCPUs3JsJv6hzCoDd7WESzmsKO28tPER5Z_nPM9MejaGre79Xty_57WGmB0V8J1ec21xYSUfR50EHkw9RwUq97nFN-YxNN-S9zzrlc-a4sTZrc/s1600-h/DSC_0673.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrED2giO7TNu7Z6B6vifTOuwfMH1ypUFCPUs3JsJv6hzCoDd7WESzmsKO28tPER5Z_nPM9MejaGre79Xty_57WGmB0V8J1ec21xYSUfR50EHkw9RwUq97nFN-YxNN-S9zzrlc-a4sTZrc/s320/DSC_0673.JPG" alt="" id="BLOGGER_PHOTO_ID_5283225488724019554" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVERP8mBTf-IDwOjhPAjyTyWmQ1fCdK66ajdXFAnsK12F8t6qStDDXUvnrgimSSN8dwnoVb5bQR4TJovfanpSX12ygt0loSwNZ8NOLbymSKFaPB3gl3v__X3P3cQ0j4NGeQZSXIhB0XRE/s1600-h/DSC_0682.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVERP8mBTf-IDwOjhPAjyTyWmQ1fCdK66ajdXFAnsK12F8t6qStDDXUvnrgimSSN8dwnoVb5bQR4TJovfanpSX12ygt0loSwNZ8NOLbymSKFaPB3gl3v__X3P3cQ0j4NGeQZSXIhB0XRE/s320/DSC_0682.JPG" alt="" id="BLOGGER_PHOTO_ID_5283225494405648018" border="0" /></a>My daughter Maddyn loves helping me make these Pumpkin Ravioli. The sweetness of the pumpkin goes perfectly with the slightly bitter taste of the brussels sprouts<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRk_34JWbocUvrH_V3HZk5yKvPK6lIktwoA_gEi93tJCBj1rT3qEEmPsOLSiN9fgpu3OrYts4FpiKprT9l6y8RJUiPMX39YkQkUyzLHbubiPJNRAPVOSbIjJN323VW2GvKHxnjA_rhTxI/s1600-h/DSC_0584.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRk_34JWbocUvrH_V3HZk5yKvPK6lIktwoA_gEi93tJCBj1rT3qEEmPsOLSiN9fgpu3OrYts4FpiKprT9l6y8RJUiPMX39YkQkUyzLHbubiPJNRAPVOSbIjJN323VW2GvKHxnjA_rhTxI/s320/DSC_0584.JPG" alt="" id="BLOGGER_PHOTO_ID_5283233146792928770" border="0" /></a>Cara Cara Orange Glaze<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwHHUM1BmOI6ec0pVsXg6Gm_MNIv8KzRjWnUWRw4dju84vys0mA-822mmiW2axE5pYmGw53F8qaFwRJ6shM_CSl0gXGSb5ErGNN77xms1dxkmGc-mPqmvg714q2RakN6M1uNqbEIrSTA/s1600-h/DSC_0608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwHHUM1BmOI6ec0pVsXg6Gm_MNIv8KzRjWnUWRw4dju84vys0mA-822mmiW2axE5pYmGw53F8qaFwRJ6shM_CSl0gXGSb5ErGNN77xms1dxkmGc-mPqmvg714q2RakN6M1uNqbEIrSTA/s320/DSC_0608.JPG" alt="" id="BLOGGER_PHOTO_ID_5283228715220573426" border="0" /></a>Chessa's Cara Cara Orange Rolls. (our favorite orange)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyygx7pgoQw-K_vM5v2txtXuxaTmojQUgmtm9J6oYxsQdedr1Cf_Nvsxl-77imZUrmnQKXqH-cDykgcODzXXxV6KSNdhCVylOJU0Ym3nylUJhK9jmjqoXVTzYKy9rMu8rIG459tKPpiI/s1600-h/DSC_0555.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyygx7pgoQw-K_vM5v2txtXuxaTmojQUgmtm9J6oYxsQdedr1Cf_Nvsxl-77imZUrmnQKXqH-cDykgcODzXXxV6KSNdhCVylOJU0Ym3nylUJhK9jmjqoXVTzYKy9rMu8rIG459tKPpiI/s320/DSC_0555.JPG" alt="" id="BLOGGER_PHOTO_ID_5283233153517720594" border="0" /></a>Parsley Oil filtering through cheese cloth<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRJXeYN7hnKItsfGqAWuJfPssDJJqpa3-vLtboN72npEXkCZirhOkScMmaiKlr-Ft0oZc-cf334NXBfbazyJYxhyphenhyphenoJcaFU8CuH6qEuB1T8OFQlmv8UPpbkw79IKA4eQ7eh909UgtJ-_w/s1600-h/DSC_0693.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRJXeYN7hnKItsfGqAWuJfPssDJJqpa3-vLtboN72npEXkCZirhOkScMmaiKlr-Ft0oZc-cf334NXBfbazyJYxhyphenhyphenoJcaFU8CuH6qEuB1T8OFQlmv8UPpbkw79IKA4eQ7eh909UgtJ-_w/s320/DSC_0693.JPG" alt="" id="BLOGGER_PHOTO_ID_5283227166016999138" border="0" /></a>Jon Billings being a bit "creative" with the parsely oil...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsBpJes950R9RDQ3RGF14hj1n_73EPhqQo8y5_aUMYtYDSrpezV5SDU9Tb55jUOeXYlanKzW5fVYjaQb5G_m9eD_grGxG3RwqC8nh2iAwH4wlah7hjb16qkAo7_4LT1tLdYggmFZioXw/s1600-h/DSC_0713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsBpJes950R9RDQ3RGF14hj1n_73EPhqQo8y5_aUMYtYDSrpezV5SDU9Tb55jUOeXYlanKzW5fVYjaQb5G_m9eD_grGxG3RwqC8nh2iAwH4wlah7hjb16qkAo7_4LT1tLdYggmFZioXw/s320/DSC_0713.JPG" alt="" id="BLOGGER_PHOTO_ID_5283228700452075858" border="0" /></a>It's tough with only four burners... We need a bigger stove.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWeDIOCucQYSTyVFlTlWRbK9NR7Tn76NfSjmBVPYpUNVtLSj6qqirJ9B-A9Imc1FjjKZe3qer-TVKD0VYMcSjyDNLvd3XUofx5YfF6JtVzZcYiZVcAl3AtWrlQqKt_JyQXzwG2DJQ5OQ/s1600-h/IMG_3569.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWeDIOCucQYSTyVFlTlWRbK9NR7Tn76NfSjmBVPYpUNVtLSj6qqirJ9B-A9Imc1FjjKZe3qer-TVKD0VYMcSjyDNLvd3XUofx5YfF6JtVzZcYiZVcAl3AtWrlQqKt_JyQXzwG2DJQ5OQ/s320/IMG_3569.JPG" alt="" id="BLOGGER_PHOTO_ID_5283233697424907394" border="0" /></a>Sauteed Tilapia with Tilapia Cakes, Chowder Vegetables and Parsley Oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36BWzRVPeWqy9FS9RZJMWFaowmwqXvALgPul0hHF42xr7m1LAQ8DhyphenhyphenmPNFIxIJAPwGLtgcer2Nk0AxJUktpzb6uywXceY9UKuvu0bgrIu6p7F-0tF6efGncf4lez9k_fBH-cLtBLyii0/s1600-h/DSC_0740.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36BWzRVPeWqy9FS9RZJMWFaowmwqXvALgPul0hHF42xr7m1LAQ8DhyphenhyphenmPNFIxIJAPwGLtgcer2Nk0AxJUktpzb6uywXceY9UKuvu0bgrIu6p7F-0tF6efGncf4lez9k_fBH-cLtBLyii0/s320/DSC_0740.JPG" alt="" id="BLOGGER_PHOTO_ID_5283228709947752738" border="0" /></a>Pomegranate Sorbet with Kiwi Jus<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96w2cz-0uyGZij-NNVx-2aK6p3jPDlxj_hEYzshSGQUJFsTaTIAjjQuzCMXWgHTExKaUt25SGvDy6iDy3AlY9cPvWE7sCxZigGTKpayqAup8F17gnMfJN8JnxbjY6kd5RmE1RY0NXe2s/s1600-h/DSC_0745.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96w2cz-0uyGZij-NNVx-2aK6p3jPDlxj_hEYzshSGQUJFsTaTIAjjQuzCMXWgHTExKaUt25SGvDy6iDy3AlY9cPvWE7sCxZigGTKpayqAup8F17gnMfJN8JnxbjY6kd5RmE1RY0NXe2s/s320/DSC_0745.JPG" alt="" id="BLOGGER_PHOTO_ID_5283228709091721922" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5QACSKgr-mwHjVr8MSZX9xSyXkRPnucgelaWEwaAE6H1twha2kCLoQTfCTzWe3fOP-0KgBcI1mi4OIvR64SI31IRSV7zBdz-HllXXAgf9qj7RK9MuWuhcXDs7WoXJOV-CQ4EV8KP0tQ/s1600-h/DSC_0747.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5QACSKgr-mwHjVr8MSZX9xSyXkRPnucgelaWEwaAE6H1twha2kCLoQTfCTzWe3fOP-0KgBcI1mi4OIvR64SI31IRSV7zBdz-HllXXAgf9qj7RK9MuWuhcXDs7WoXJOV-CQ4EV8KP0tQ/s320/DSC_0747.JPG" alt="" id="BLOGGER_PHOTO_ID_5283228719588548930" border="0" /></a>Sauteing the Shallots<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rLMBIqq9aGBpNadNqMrj_9H4sa2dOLoF6zcAYZjvL68dDxiFWu5nMmV4UYnxWKKhea5igV5hripa4zWEJTWREbgR0oRgN33-E7s1-E1TGpVEhLlaku94VRDRj-gnR0UwJJ0uAc64qq4/s1600-h/DSC_0760.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rLMBIqq9aGBpNadNqMrj_9H4sa2dOLoF6zcAYZjvL68dDxiFWu5nMmV4UYnxWKKhea5igV5hripa4zWEJTWREbgR0oRgN33-E7s1-E1TGpVEhLlaku94VRDRj-gnR0UwJJ0uAc64qq4/s320/DSC_0760.JPG" alt="" id="BLOGGER_PHOTO_ID_5283229996857856322" border="0" /></a>Beef Tenderloin with caramelized shallots and roasted garlic mashed potatoes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiys5tQjqVdLctYtegt-ySUAMlVSLrXr1dqzRx43yy4FBwd8TkYKFpXOQ2n8_3ZbmEyaTU-8ngjhZzTYtxVsLjbM-5H4s94hSe8GM35ug3z5cF6E6nI7GIp4hi9itp2gApluSJSLHLKgvU/s1600-h/DSC_0778.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiys5tQjqVdLctYtegt-ySUAMlVSLrXr1dqzRx43yy4FBwd8TkYKFpXOQ2n8_3ZbmEyaTU-8ngjhZzTYtxVsLjbM-5H4s94hSe8GM35ug3z5cF6E6nI7GIp4hi9itp2gApluSJSLHLKgvU/s320/DSC_0778.JPG" alt="" id="BLOGGER_PHOTO_ID_5283230000310475298" border="0" /></a>The "fromage" course... I was excited to find the honey comb from the farmers market. The figs were cool too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvNKmCXxesjrsjemAh6ymwix21ayqizF-GK9TPUXif6_Cb-y0R7Bqg8zTrcjWP66HXz2R_TdVUChDqUuL_mTo96-xZN8FqiyG5L6-sDh_yUbPPyQHrUPK81nWajV5rERr765XUsLl97Q/s1600-h/DSC_0783.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvNKmCXxesjrsjemAh6ymwix21ayqizF-GK9TPUXif6_Cb-y0R7Bqg8zTrcjWP66HXz2R_TdVUChDqUuL_mTo96-xZN8FqiyG5L6-sDh_yUbPPyQHrUPK81nWajV5rERr765XUsLl97Q/s320/DSC_0783.JPG" alt="" id="BLOGGER_PHOTO_ID_5283230010327470210" border="0" /></a>Passion Fruit Pot de Creme. We need to find more of these lidded pots.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kDPaaEBSxzjfPA1GrfkyBDQA-qQuYIrrNPXZmvJHNKifv9aq5xzZzy9H937xYd2Qv-0dka7MSJLU79SC7RBVG3EvL-3ApKBtELwTPdwN4T5kH5cbVCauqIpE4qpSpNhhSdxviJ0eUbU/s1600-h/DSC_0797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kDPaaEBSxzjfPA1GrfkyBDQA-qQuYIrrNPXZmvJHNKifv9aq5xzZzy9H937xYd2Qv-0dka7MSJLU79SC7RBVG3EvL-3ApKBtELwTPdwN4T5kH5cbVCauqIpE4qpSpNhhSdxviJ0eUbU/s320/DSC_0797.JPG" alt="" id="BLOGGER_PHOTO_ID_5283230013275955634" border="0" /></a>Chessa's petite Meyer Lemon Cheese Cake. Perfect bite size dessert.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfN4v70asDVV9SOwRtDw-PeuEyp08WeQnp850g9r3sxzOiHnVUaWfK-P6JptJRBGNVcdHWhnLXJVITFHL5r3Sak_wVN8rEj9U8JKSxSIlVpiPkwqjP7LjimDC5iVDENgvZh3xiNC1psI/s1600-h/DSC_0807.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfN4v70asDVV9SOwRtDw-PeuEyp08WeQnp850g9r3sxzOiHnVUaWfK-P6JptJRBGNVcdHWhnLXJVITFHL5r3Sak_wVN8rEj9U8JKSxSIlVpiPkwqjP7LjimDC5iVDENgvZh3xiNC1psI/s320/DSC_0807.JPG" alt="" id="BLOGGER_PHOTO_ID_5283230018262592386" border="0" /></a>My cheat sheet... I love getting to the end of the menu!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfRUHj4pT63KSmzbdcjUxC15vQL7YKPfP5SSjZ1ILNZQdxAKaz18RFVtFI8eow7hBN-UjZi3bRK68mgPoByD-88XzefaqRVdBkJwKwxOSAkQ1CLN09pB0867IJ2pWoCNeP4AihpPl_b8/s1600-h/IMG_5797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfRUHj4pT63KSmzbdcjUxC15vQL7YKPfP5SSjZ1ILNZQdxAKaz18RFVtFI8eow7hBN-UjZi3bRK68mgPoByD-88XzefaqRVdBkJwKwxOSAkQ1CLN09pB0867IJ2pWoCNeP4AihpPl_b8/s320/IMG_5797.JPG" alt="" id="BLOGGER_PHOTO_ID_5283234956909122882" border="0" /></a>Look at all of the beautiful women that I got to cook for....<br /><br /></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com4tag:blogger.com,1999:blog-7333290658049734716.post-20434802418254988842008-12-07T10:15:00.000-08:002008-12-07T10:41:02.635-08:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUYHfZqAD9UxvnN2Ef-7lBtEvcid4ic3D5oGXfveR4ZA6MQ5N-Do2Y9Vki-8qFog6vxQZ10CXH3CVfBBomc3G6DoP_5dy_bjcqxymJ1Z7zRxmL9KkorEMgXkIydocUgHMAxezv0zOTRc/s1600-h/Eggnog+French+Toast+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUYHfZqAD9UxvnN2Ef-7lBtEvcid4ic3D5oGXfveR4ZA6MQ5N-Do2Y9Vki-8qFog6vxQZ10CXH3CVfBBomc3G6DoP_5dy_bjcqxymJ1Z7zRxmL9KkorEMgXkIydocUgHMAxezv0zOTRc/s320/Eggnog+French+Toast+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5277118555508102770" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:trebuchet ms;">Eggnog French Toast with Vanilla Bean Pastry Cream, and Fresh Blueberries<br /><br /></span></span></div><div style="text-align: center;"> </div><span style="font-size:85%;"> <span style="font-family:trebuchet ms;">Chessa and I are doing a cooking class for some friends down in San Diego in a couple of weeks and we wanted to try some Christmas brunch type items. I thought that eggnog french toast would be fun but then wanted to plate it up as a napolean with vanilla bean pastry cream and berries. We used blueberries and blueberry syrup. With a brunch there are normally several different menu options, so I wanted to keep this dish small. I used a round pastry cutter and kept the toast slices to about 2.5" wide.... I used three toast slices and piped a ring of pastry cream and filled the center with blueberries for each slice. I topped the napolean with more blueberries, blueberry syprup and then dusted with powdered sugar. All of my kids loved this one. </span> <span style="font-family:trebuchet ms;"><br /><br />Eggnog French Toast</span> <span style="font-family:trebuchet ms;"><br />1 egg</span><br /><span style="font-family:trebuchet ms;">1 cup eggnog</span><br /><span style="font-family:trebuchet ms;">1/4 teaspoon cinnamin</span> <span style="font-family:trebuchet ms;"><br />1/4 teaspoon nutmeg</span> <span style="font-family:trebuchet ms;"><br /><br />Beat egg and add eggnog, cinnamin and nutmeg. Place batter in a shallow dish and soak bread for about 10 seconds each side. Cook on a non-stick griddle until golden.</span> <span style="font-family:trebuchet ms;"><br /><br />Pastry Cream</span> <span style="font-family:trebuchet ms;"><br />1.5 cups half and half </span> <span style="font-family:trebuchet ms;"><br />2 eggs</span> <span style="font-family:trebuchet ms;"><br />1 egg yolk</span> <span style="font-family:trebuchet ms;"><br />1/2 vanilla bean</span> <span style="font-family:trebuchet ms;"><br />1/2 cup sugar</span> <span style="font-family:trebuchet ms;"><br />2 Tablespoons Flour</span> <span style="font-family:trebuchet ms;"><br /><br />Split vanilla bean and scrape seeds into half and half. Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)</span> </span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB6lTl8FVuLgK3LTbRKUWFwP25ZOeeiVDdl_FHlnADKlQGzYxBRjVBQ7IQ2U_CCIGlECJIIlE85HN6u1NJYyE5ncUlmiETXVAj-Sh5JsjytQikOSJ2x3fJJAdY43jBMGUF48gmaPsEes/s1600-h/Eggnog+French+Toast+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB6lTl8FVuLgK3LTbRKUWFwP25ZOeeiVDdl_FHlnADKlQGzYxBRjVBQ7IQ2U_CCIGlECJIIlE85HN6u1NJYyE5ncUlmiETXVAj-Sh5JsjytQikOSJ2x3fJJAdY43jBMGUF48gmaPsEes/s320/Eggnog+French+Toast+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5277118558419042642" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Fin liked it and thought that we should have french toast like this every day for breakfast</span></span><br /></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-80635721348468139742008-10-07T17:27:00.000-07:002008-10-07T17:44:32.035-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwFRqdP3VE0BXRrWhhv9MCmEf2IE6hgFFI3DLUhH8HGMRrh9BXe_14Rhrmx_9tHDocABPz2KAz3qlCZp1bH0FlIY3Z1QmPLF1YLOis_oo-9lUHrXhM6fY9wNbEoeK4dlT_wc6J1B9LAY/s1600-h/mother's+day+pics+078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwFRqdP3VE0BXRrWhhv9MCmEf2IE6hgFFI3DLUhH8HGMRrh9BXe_14Rhrmx_9tHDocABPz2KAz3qlCZp1bH0FlIY3Z1QmPLF1YLOis_oo-9lUHrXhM6fY9wNbEoeK4dlT_wc6J1B9LAY/s320/mother's+day+pics+078.jpg" alt="" id="BLOGGER_PHOTO_ID_5254577133975903170" border="0" /></a><br /><div style="text-align: justify;"><div style="text-align: center;"><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">Pasta Shells with Broccoli and Anchovies</span></span> <br /></div><span style="font-size:85%;"><span style="font-family:verdana;"><br />A quick pasta dish that is really easy to put together. You can knock this one out in about 15 minutes and if you don't tell anyone that it has anchovies, they won't even notice it.... The sauce is just olive oil and a little butter... </span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br /><br />2 large heads of broccoli</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;">2 cloves of garlic (chopped)</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />4 anchovy fillets</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1 jalapeno (seeded) finely diced</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />2-3 ozs of butter</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1 lb of dried pasta shells </span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />handful of grated parmesan</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;">Trim the broccoli into florets and chop the stems into match sticks. In a saute pan, add a little olive oil and the butter. When the oil is shimmering saute the garlic, japapeno and broccoli stems. Cover with a lid and cook slowly for 8-10 minutes while you cook the pasta in salted boiling water. Add the broccoli florets to the water when the pasta is about 4-5 minutes from being done. This will leave the broccoli soft enough to eat and will maintain the color and texture. </span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br /><br />Drain the pasta reserving some of the pasta liquid. Add pasta back to the pan that it was cooked in, season with salt and fresh ground pepper to taste and add the rest of the butter and a handful of the paremsan cheese. Add the sauted stems, garlic, anchovies and chilis and then finish with some good olive oil and you're done. Quick and easy.... </span></span> </div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-56874464165164524192008-09-23T22:20:00.000-07:002008-09-23T22:38:18.962-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_FrngUQKGJxw4A9NS8Sc7a70dYhV5SyXhVzb7bv4yS-eN2IIe-vWnVKIRnVZPtDDn0Wb4D3Zk926WUDiXQf5XX6Q8Vk4fdi8GJ0NBdZZDzyByenYssxio7f8fY3dvJNaxAK6N-CZJeY/s1600-h/Rosemary+Olive+Oil+Cake+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_FrngUQKGJxw4A9NS8Sc7a70dYhV5SyXhVzb7bv4yS-eN2IIe-vWnVKIRnVZPtDDn0Wb4D3Zk926WUDiXQf5XX6Q8Vk4fdi8GJ0NBdZZDzyByenYssxio7f8fY3dvJNaxAK6N-CZJeY/s320/Rosemary+Olive+Oil+Cake+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5249456661492520610" border="0" /></a><span style="font-weight: bold;font-size:85%;" >Rosemary and Olive Oil Cake</span><br /></div><div style="text-align: center;font-family:verdana;"><span style="font-size:78%;">(w/meyer lemon jus)</span><br /><br /></div><span style="font-size:85%;"> </span><div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:verdana;">It's tough not to love rosemary. We have three big rosemary bushes on our side yard that we are trying to turn into a hedge. The kids love being sent out with a pair of scissors to go cut off 3-4 tender rosemary sprigs for dinner. We love rosemary with pork, chicken, fish.... just about anything. I saw a picture of a rosemary and olive oil cake and had to try it. Chessa thought that a lemon sauce would go well with it and she was dead on. We had a couple of meyer lemons laying around and she whipped up this great little sugary jus. The sour/sweet was perfect with the cake. The kids actually thought that this was a tasty little dessert. Who would have known?<br /><br /></span></span><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">Ingredients</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />4 eggs</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />3/4 cup sugar</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />2/3 cup extra-virgin olive oil</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />2 tablespoons finely chopped fresh rosemary leaves</span></span><br /><span style="font-size:85%;"><span style="font-family:verdana;">1 1/2 cups unbleached all-purpose flour</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1 tablespoon baking powder</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br />1/2 teaspoon kosher salt</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br /><br />Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.</span></span> <span style="font-size:85%;"><span style="font-family:verdana;"><br /><br />Using the whip attachment, beat the eggs in a mixer for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter.</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;">In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.</span></span> <span style="font-size:85%;"><span style="font-family:verdana;">Bake for 45 to 50 minutes.<br /><br />The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmvQ5PSq4WhFj9khyphenhyphen5U37ZVJo1rTMGrb78IhOlKoSCeWZOQTkfHZgyj0OqEO9yQrReolXEMhKPAD_UqQqzZkMrziu-OIu-CKxVtThzx6h2ITWub5ggUR-jk26itraz7TT4pj4NWTYZqs/s1600-h/Rosemary+Olive+Oil+Cake+041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmvQ5PSq4WhFj9khyphenhyphen5U37ZVJo1rTMGrb78IhOlKoSCeWZOQTkfHZgyj0OqEO9yQrReolXEMhKPAD_UqQqzZkMrziu-OIu-CKxVtThzx6h2ITWub5ggUR-jk26itraz7TT4pj4NWTYZqs/s320/Rosemary+Olive+Oil+Cake+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5249457747490154626" border="0" /></a><br /><br /></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com1tag:blogger.com,1999:blog-7333290658049734716.post-26623391389952131942008-09-21T21:32:00.000-07:002008-09-21T21:43:07.387-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyc3XxayuRVTB2Pv8roZ53J3ylgYQpc4UUvc9tCD2mx8juyS9pL3-O6PSOVGlJzET98BjLy3iYjItPXSOZbx5Pm3qjuayGPpcdS4tCndBNtibm5Gvwzwi33URnq1rMAFNvE7NU8OuV2XI/s1600-h/Smoked+Salmon+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyc3XxayuRVTB2Pv8roZ53J3ylgYQpc4UUvc9tCD2mx8juyS9pL3-O6PSOVGlJzET98BjLy3iYjItPXSOZbx5Pm3qjuayGPpcdS4tCndBNtibm5Gvwzwi33URnq1rMAFNvE7NU8OuV2XI/s320/Smoked+Salmon+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5248701161906360098" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:85%;" ><span style="font-family: verdana;">Smoked Salmon with Shallots, Capers and Fresh Chives</span></span><br /></div><br /><span style="font-size:85%;"><span style="font-family: verdana;">One of the FEW good things about having church at 12:30 pm on Sundays (I would prefer a 6:30 am start on Sunday to be done by 9:30.... but I can't get anyone else to agree with me on that) is that we have time in the morning to make a good breakfast. The kids were up way too early and ended up making their own breakfast. Chessa doesn't like smoked salmon or capers so I had to eat this one by myself. </span></span><br /><span style="font-size:85%;"></span><br /><span style="font-size:85%;"><span style="font-family: verdana;">A couple ounces of smoked salmon, a tablespoon of capers, one hard boiled egg (white and yolks finely chopped separately), a couple of tablespoons of shallots, some chopped fresh chives and a little freshly ground black pepper and you're done. Went nicely with a toasted bagel. My boys were wishing they had not eaten breakfast so early.... (they all got a couple of bites, so I think that I need to make more of this next time. </span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfLVVRwPKTcVs8zJKL06BwhJshEE-vGHl4d3OKhE0CEbxxfc_VLoddxbP3XcmqSc-6Xbs1xgRogDtUWdmmb07HbV_w-_ctL6HSbrW3D_8FlJH2oR7ZOU8Cip0WgicjhwkHE6b8iz7bM8/s1600-h/Smoked+Salmon+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfLVVRwPKTcVs8zJKL06BwhJshEE-vGHl4d3OKhE0CEbxxfc_VLoddxbP3XcmqSc-6Xbs1xgRogDtUWdmmb07HbV_w-_ctL6HSbrW3D_8FlJH2oR7ZOU8Cip0WgicjhwkHE6b8iz7bM8/s320/Smoked+Salmon+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5248701163161689954" border="0" /></a><br /><span style="font-size:85%;"></span>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com3tag:blogger.com,1999:blog-7333290658049734716.post-73910323705089262302008-09-06T10:11:00.000-07:002008-09-06T10:22:06.359-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRKnsbxk41wSVdXwisD6fmxwf4_xGTqv2tnp5wnHYQVUMdV7gPXe8HkfnttwHyXx6bi4YeijtoDF2FYannojrIBeYIY3Hrk9UPWwx-o4Lux3zyLqPTwRQPkEh64bPGu7GShWbRbfeP3Q/s1600-h/September+2009+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRKnsbxk41wSVdXwisD6fmxwf4_xGTqv2tnp5wnHYQVUMdV7gPXe8HkfnttwHyXx6bi4YeijtoDF2FYannojrIBeYIY3Hrk9UPWwx-o4Lux3zyLqPTwRQPkEh64bPGu7GShWbRbfeP3Q/s320/September+2009+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5242959577106526354" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-weight: bold;">Heirloom Tomatoes with Baby Field Greens, Shaved Parmesan and Balsamic Glaze</span><br /></span></div><div style="text-align: justify;"><span style="font-size:85%;"><br />The Temecula Farmers Market always has great produce. The boys and I went last Saturday after a morning swim workout to get flowers for Chessa. I couldn't resist getting these two huge heirloom tomatoes. One was a rainbow heirloom and the other was a persimmon heirloom. Nothing beats a really fresh ripe tomato right off the vine.<br /><br />We had the missionaries and Chessa's parents over for dinner last Sunday and started with this simple salad. Just slice the tomatoes into 1/3" slices, drizzle with a little good olive oil, a sprinkling of sea salt, top with a slice of mozzarella and a small handful of field greens. Shave some parmesan, drizzle with a little more olive oil and sea salt and you're done... We added a few dots of balsamic glaze that added a little more sweetness to the salad.<br /></span></div><span style="font-size:85%;"><br />It's all about the fresh tomatoes.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin4pHCyo6YUdnb1_B_DQSbKV2CNkXfX6V5TjWSfOKDNTp5C7DdLEIUQ0ZR6Ygl9e9V96rWraSbDO1gei6D_7WRTSYjHe4F6-cze_WHkGBfr9CFDd2NiGAD2NVLcfha46WSYhDw_qphDc8/s1600-h/September+2009+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin4pHCyo6YUdnb1_B_DQSbKV2CNkXfX6V5TjWSfOKDNTp5C7DdLEIUQ0ZR6Ygl9e9V96rWraSbDO1gei6D_7WRTSYjHe4F6-cze_WHkGBfr9CFDd2NiGAD2NVLcfha46WSYhDw_qphDc8/s320/September+2009+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5242959579331692994" border="0" /></a>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com2tag:blogger.com,1999:blog-7333290658049734716.post-15726690071318092942008-08-30T17:12:00.001-07:002008-08-30T17:24:50.093-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPe1FupJIr4EsSb1i-ld6BrpD9NVdD5kYren4M9TnZjWTpTdR-izfzuoVFCa0M5jY_5vOdUNWthehB1T8ofQQI6QZSjyJ_3ZqrkMVR3njLkg73A21oGyTCPj8tJvhfDpN6L0gCtWOuq4/s1600-h/August+09+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPe1FupJIr4EsSb1i-ld6BrpD9NVdD5kYren4M9TnZjWTpTdR-izfzuoVFCa0M5jY_5vOdUNWthehB1T8ofQQI6QZSjyJ_3ZqrkMVR3njLkg73A21oGyTCPj8tJvhfDpN6L0gCtWOuq4/s320/August+09+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5240470936414243682" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">Tomato Aspic with Buffalo Mozzarela Basil and Toasted Coriander Seeds</span></span><br /></div><div style="text-align: center;"><div style="text-align: justify;"><br /><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">A different take on the caprese salad. Juice is extracted from very ripe tomatoes and is seasoned with vegetable stock, chilies, basil and a little sea salt. The juice is then mixed with powdered gelatin and allowed to sit overnight to set. When ready to serve, cut the Aspic (tomato gelatin) into 2"x2" squares, place on top of a fresh basil leaf and top with a equally sized piece of the freshest buffalo mozzarella that you can find. Toast some coriander seeds, lightly crush in a mortar and pestle and sprinkle over the top. Drizzle with some peppery olive oil, a nice sprinkling of sea salt and you're done. The kids will probably NOT like this one, but I thought that the textures were interesting. They did kind of look cool on a plate, but don't let sit too long or the aspic will start to melt on you. </span></span><br /></div><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;"></span></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com2tag:blogger.com,1999:blog-7333290658049734716.post-65331444298516886742008-07-13T21:35:00.000-07:002008-07-13T21:57:56.710-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_QE3w8Wz4EOLDYHsX74mPCwe2URgWlMfPyiF1Rxj4oobOPItF5T4yOjdD_mfUnl9iZD85xSeMDAObj4FHgMCVaqZ5qDWxeDvzbKtDBU_mtKUo2e6inamclTTtc92RjfJemiodnnh4Kc/s1600-h/IMG_6376.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs_QE3w8Wz4EOLDYHsX74mPCwe2URgWlMfPyiF1Rxj4oobOPItF5T4yOjdD_mfUnl9iZD85xSeMDAObj4FHgMCVaqZ5qDWxeDvzbKtDBU_mtKUo2e6inamclTTtc92RjfJemiodnnh4Kc/s320/IMG_6376.JPG" alt="" id="BLOGGER_PHOTO_ID_5222724434101655522" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">Petite Lemon Cheese Cake</span></span><br /></div><span style="font-size:85%;"><br /><span style="font-family:verdana;">I love cheese cake... All kinds of cheese cake. The light and airy ones to the heavy dense ones. I don't complain. We love doing these petite ones for our dinner parties. They are the perfect size and are small enough that you can justify having a dessert tasting menu with 2-3 different types of mini desserts. Chessa makes some awesome bruleed mini cheese cakes. You'll have to try them. </span><br /><br /><span style="font-family:verdana;">This one is a lemon cheese cake made with the zest of three lemons. I love meyer lemons the best, but if they are not in season, any smoothed skinned lemon will do. We have two mini-cheese cake pans so we can knock out 24 of these babies at one time. If you don't have a mini cheese cake pan, a regular spring form pan will do just fine. </span><br /><br /><span style="font-family:verdana;">Ingredients:</span><br /></span><p style="font-family:verdana;"><span style="font-size:85%;">Cheesecake<br />1 pound regular cream cheese<br />3 meyer lemons, washed and dried<br />1/3 cup heavy cream<br />2/3 cup sugar<br />2 large eggs<br />1 tablespoon plus 1 teaspoon all-purpose flour</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Crust<br />1 cup graham cracker crumbs (7 or 8 whole crackers)<br />1 tablespoon sugar<br />Pinch of salt<br />2 tablespoons unsalted butter, melted</span></p><span style="font-size:85%;"><span style="font-family:verdana;">Pull the cream cheese out of the refrigerator to soften. It will be about the right temperature by the time it's needed.</span></span> <p style="font-family:verdana;"><span style="font-size:85%;">Remove the zest from the lemons with a zester and put the zest in a small saucepan. Add the cream to the zest and heat just until the cream starts to bubble. Watch the pan carefully, since cream goes from bubbling to overflowing in a split second. Remove the pan from the heat,cover it, and let the zest steep for about an hour. In the meantime, prepare the cheesecake's crust.</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Preheat your oven to 375 degrees F.</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Stir together the graham cracker crumbs, sugar, and salt. Stir in the butter until the mixture is uniformly moistened. With the bottom of a small glass, press the crumbs into the bottom of each well of the mini cheese cake pan. Bake the crust for 4 to 8 minutes, until it is barely browned at the edges. Let it cool.</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">When the zest/cream mixture has steeped for about an hour pre-heat your oven to 500 degrees F.</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Using a kitchenaid with a paddle attachment, beat the cream cheese at low speed until smooth. Add the sugar and continue beating until smooth, scraping down the bowl regularly.</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Increase the speed to medium-high and add the eggs one at a time. Then beat in the flour. Finally, strain the lemon zest cream and add the cream, beating until the mixture is smooth and uniform.</span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Pour the batter into each of the prepared crusts. Place the pan on a baking sheet to catch any leaks, and bake the cheesecake for 8-10 minutes. Lower the temperature to 200 degrees F and bake the cheesecake for another 10 to 15 minutes, until it is light brown on top, cracked, and just barely set in the center. (check the timing at it varies with a larger cake)<br /></span></p> <p style="font-family:verdana;"><span style="font-size:85%;">Cool the cheesecake on a rack and let "age" overnight to allow the flavor to develop.<br /></span></p><span style="font-size:85%;"><span style="font-family:verdana;">You can serve this with fresh berries or powdered sugar, or top it with a fruit glaze. I like eating them right out of the pan (that's why we always make 24).... They are the perfect 2-3 bite dessert. You'll love them. </span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmYkASA90R11oZJXZc45asAZDu3FmfASU7mtY55T14gBomHCTwiSTncPVM3gVWvDKd1RuOsghIkKEj0_B98MKlIf_39II5SCKb0AzerOIzqtLNHyXsEGCjwFM6HVL4iS9W1sxbrDdAGM/s1600-h/IMG_6380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmYkASA90R11oZJXZc45asAZDu3FmfASU7mtY55T14gBomHCTwiSTncPVM3gVWvDKd1RuOsghIkKEj0_B98MKlIf_39II5SCKb0AzerOIzqtLNHyXsEGCjwFM6HVL4iS9W1sxbrDdAGM/s320/IMG_6380.JPG" alt="" id="BLOGGER_PHOTO_ID_5222724439405947394" border="0" /></a>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com3tag:blogger.com,1999:blog-7333290658049734716.post-4956018661941810822008-07-08T18:44:00.000-07:002008-07-08T19:01:45.024-07:00The Perfect Scrambled Eggs with Fresh Chives<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNIfMYTMJ01MqHsZa2P0fu5uNnzMKN9ixKhKY-XI_KmtrxYJ-8eX3BcV2MPNpiZJb50ahIC-Lz_5I3KqFZHPyJic4VFKoiYbaoX7Kmo1hc4C4BclLlVhgYWSNrGCghjMrWz2XNu7ww5M/s1600-h/IMG_9206.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNIfMYTMJ01MqHsZa2P0fu5uNnzMKN9ixKhKY-XI_KmtrxYJ-8eX3BcV2MPNpiZJb50ahIC-Lz_5I3KqFZHPyJic4VFKoiYbaoX7Kmo1hc4C4BclLlVhgYWSNrGCghjMrWz2XNu7ww5M/s320/IMG_9206.jpg" alt="" id="BLOGGER_PHOTO_ID_5220827446743787650" border="0" /></a>The Perfect Scrambled Eggs with Fresh Chives<br /></div><div style="text-align: justify;font-family:verdana;"><span style="font-size:85%;"><br /><br />Sorry for not posting in a while. June was a crazy month for me. Started a new job, took the scouts backpacking in the Sequoias for a week, swam the Alcatraz sharkfest and ran with my wife and friends in the Pendleton MudRun... It was all very fun, but busy. July should be a bit more restful...<br /><br />I love scrambled eggs, but I can't stand dry rubbery ones that have no flavor. This is my favorite way to make eggs on a Saturday morning after a nice long swim. We have some great herbs growing in our garden and the kids love being sent out to "harvest" whatever herb has been requested. Chives are perfect with scrambled eggs adding a nice peppery/oniony flavor. If you like eggs, you'll love these.<br /><br />3 fresh eggs<br />1 small bunch of fresh chives finely chopped<br />2 table spoons of butter<br />sea salt<br />Toasted wheat bread<br /><br />The trick to great eggs is the heat of the pan and constant stirring. Treat the eggs like a risotto and you'll end up with creamy eggs that are really flavorful. I start by whisking the eggs in a bowl with a fork until you can't see any of the egg whites. Place a plan over medium heat and add one table spoon of butter. Add the eggs and turn the pan down to medium low (more towards the low side). With a rubber spatula keep stirring until you see curds form. Once they form keep moving the eggs until they get to the consistency you like. If the eggs are cooking too fast, just take the pan off the heat for a few seconds and then return (keep stirring)... Once the eggs are to done to the consistency that you want (about 2-3 minutes), remove the pan from the heat, add one more table spoon of butter, the fresh chopped chives and the sea salt to taste. Fold those remaining ingredients into the eggs and serve immediately with wheat toast. (You can add grated cheese if you really want to go over the top). But try making them this way the next time you are in the mood for a great simple breakfast. Your kids will love them this way.<br /><br /><br /></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com3tag:blogger.com,1999:blog-7333290658049734716.post-84757665568152896642008-05-14T21:28:00.000-07:002008-05-14T21:49:08.313-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOBlHc2F5_0eueaf8eugPCjWWJDZylOchpIBQFVbMnFrcTK6EABfTYQFcf9UUleOIsP1QKQW5udOfZ5jmy2caJM749IU4J3-AKZE7imXapmezlF5XkTGhzrD3VZvXozH9X18sTE8h5Qc/s1600-h/mother's+day+pics+048.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOBlHc2F5_0eueaf8eugPCjWWJDZylOchpIBQFVbMnFrcTK6EABfTYQFcf9UUleOIsP1QKQW5udOfZ5jmy2caJM749IU4J3-AKZE7imXapmezlF5XkTGhzrD3VZvXozH9X18sTE8h5Qc/s320/mother's+day+pics+048.jpg" alt="" id="BLOGGER_PHOTO_ID_5200459628656945986" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">Roasted Beets with Feta, Baby Mesclun, and a Beet Glaze</span></span><br /></div><br /><div style="text-align: justify;font-family:verdana;"><span style="font-size:85%;">I normally don't like feta cheese, but at our Temecula Farmers Market, there's an old Greek guy there who has the best tasting feta. It is not tangy, but it is very mild and very smooth. I thought that it would go perfect with some roasted beets. (Chessa hates beets so I can't do these too often). The Foxes came over Sunday evening and I was able to get Erin to try this. I love it... Beets are growing on me. I didn't always like them. I just roasted whole beets wrapped individually in foil with a tablespoon of butter for about 2 hours at 350 degrees. They come out very tender with a lot of juice in the foil wrapper. Pour this juice into a small sauce pan and reduce slightly to thicken. Peel the beets and cut them into about 1/3" slices. I cut the slices with a 2" ring mould so that they'd all be the same size. I also cut the feta with the same mould so that it would stack nicely with the beets. When the beet juice (sauce) had reduced slightly, I added a couple table spoons of cold butter and swirled the pan to melt. (this makes for a very smooth rich tasting sauce). Spoon a couple of tablespoons of the sauce onto a plate, stack the beets and feta on top of the sauce and top with some baby greens. (I have these mesclun greens growing in my herb garden. I love them). Sprinkle some of your favorite sea salt, drizzle with a little olive oil and you're done.... You'll love beets done this way.<br /><br /></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com2tag:blogger.com,1999:blog-7333290658049734716.post-11580250793103485632008-05-11T08:41:00.000-07:002008-05-11T09:42:57.437-07:00Happy Mother's Day Chessa!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGYZeWlc_D9Qk76XTChmCdn_1TY3xwjviZOXKoGmWRt5RG0sYZJeZnEkDQJJgFX5m18jrXwsje_APeysls12ouLD2TlSRwnioE6J2pDsfSOEdK0dpQqqr95x8QoAZGljV_IHTlQmzRCE/s1600-h/mother's+day+pics+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGYZeWlc_D9Qk76XTChmCdn_1TY3xwjviZOXKoGmWRt5RG0sYZJeZnEkDQJJgFX5m18jrXwsje_APeysls12ouLD2TlSRwnioE6J2pDsfSOEdK0dpQqqr95x8QoAZGljV_IHTlQmzRCE/s320/mother's+day+pics+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5199152300741585650" border="0" /></a><span style="font-weight: bold;font-family:verdana;font-size:85%;" >To the best mother in the world!!!</span></div><div style="text-align: center;"><span style="font-size:85%;"> </span></div><span style="font-size:85%;"> </span><div style="text-align: justify; font-family: verdana;"><span style="font-size:85%;">We're deviating a bit from the food part of this blog (but only just a bit, because what would Mother's Day be with out a great breakfast and dinner?), and the focus of this post is to our lovely wife and mom... Where would we be without all of her hard work and caring? The kids and I wanted to list just a few of the things of why we love having Chessa as our mother and wife....<br /><br /></span></div><span style="font-size:85%;"> <span style="font-weight: bold;font-family:verdana;" >Quotes:</span><span style="font-weight: bold;"> </span><span style="font-family:verdana;"><br />She's awesome!</span> <span style="font-family:verdana;"><br />She's THE BEST</span> <span style="font-family:verdana;"><br />She takes us on trips</span> <span style="font-family:verdana;"><br />She's fun</span> <span style="font-family:verdana;"><br />She treats me extra special on my birthday</span> <span style="font-family:verdana;"><br />She takes care of me when I'm sick</span><br /><span style="font-family:verdana;">She cooks me "fantabulous" meals</span> <span style="font-family:verdana;"><br />She lets me live in her house (I liked this one from Brennan)</span> <span style="font-family:verdana;"><br />She helps me with the dishes</span> <span style="font-family:verdana;"><br />She takes me to school</span> <span style="font-family:verdana;"><br />She gives me money for lunch</span> <span style="font-family:verdana;"><br />She gives me hugs and kisses</span> <span style="font-family:verdana;"><br />She is so sweet</span> <span style="font-family:verdana;"><br />She buys nice flowers</span> <span style="font-family:verdana;"><br />She loves and cares for me</span> <span style="font-family:verdana;"><br />She drives me to practice</span> <span style="font-family:verdana;"><br />She's pretty</span><br /><span style="font-family:verdana;">She has nice legs</span> <span style="font-family:verdana;"><br />She works hard for us at the school</span> <span style="font-family:verdana;"><br />She does a great job with the girls hair (I'm most thankful for this because I had to do Lorien's hair yesterday for soccer and it was a bit of a nightmare... the girls are very lucky that they don't have to rely on me to look nice... I'd fail)...</span> <span style="font-family:verdana;"><br />She makes our house look nice</span> <span style="font-family:verdana;"><br />She takes us fun places</span> <span style="font-family:verdana;"><br />She makes me feel special</span> <span style="font-family:verdana;"><br />Most importantly, she loves us....</span> <span style="font-size:130%;"> <span style="font-weight: bold;font-family:verdana;" ><br /><br />We love you Chessa!!!</span></span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNw-JcVp79BY1WQNXZJd25l2X_yxe-ydx9DP1crjFjwR6bqXYNnWYq53tMIVtahdc6g_koTVG8tjkc0mRISTQmHTM97EhObNvjvcR7lmJyk3KV3T5T_UunBuAaG9nG0OHQMedXFpAfLQ/s1600-h/mother's+day+pics+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNw-JcVp79BY1WQNXZJd25l2X_yxe-ydx9DP1crjFjwR6bqXYNnWYq53tMIVtahdc6g_koTVG8tjkc0mRISTQmHTM97EhObNvjvcR7lmJyk3KV3T5T_UunBuAaG9nG0OHQMedXFpAfLQ/s320/mother's+day+pics+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5199151832590150370" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;"><span style="font-family:verdana;">Lorien helped pick out these flowers and the fresh strawberries at the farmer's market yesterday</span><br /><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXRLJ-x5c66E68JN6l59TYcG0_IOzOPuWh2hcMZPP6YKPVUj1x1p7KcboMul6P9ogqzFyJqiuH13NgLK3XTq2BFrTjftgPzg9-WcaAgGN-QPcbOSCCavz6lEuljV2mVxRMP9xGL58O3s/s1600-h/mother's+day+pics+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXRLJ-x5c66E68JN6l59TYcG0_IOzOPuWh2hcMZPP6YKPVUj1x1p7KcboMul6P9ogqzFyJqiuH13NgLK3XTq2BFrTjftgPzg9-WcaAgGN-QPcbOSCCavz6lEuljV2mVxRMP9xGL58O3s/s320/mother's+day+pics+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5199155375938169634" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">Mother's Day Cards & Breakfast</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /></span></span><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfemQcUMFYhoz_j2kmQ6nxvKSn2AcPnrt9bFvc5YpYmJPklzFeVyyKJCBKvWpM2gw0Kv0Q7kAJbnFFz8PyybPw4khfGGk5YvRo-kgzwkl0KFRNrTYaxSP5u7-RRPRhAzmyoDcPU-oskEs/s1600-h/mother's+day+pics+041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfemQcUMFYhoz_j2kmQ6nxvKSn2AcPnrt9bFvc5YpYmJPklzFeVyyKJCBKvWpM2gw0Kv0Q7kAJbnFFz8PyybPw4khfGGk5YvRo-kgzwkl0KFRNrTYaxSP5u7-RRPRhAzmyoDcPU-oskEs/s320/mother's+day+pics+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5199153447497853698" border="0" /></a><span style="font-family: verdana; font-weight: bold;font-size:85%;" >Chesse filled Crepes (blintzes) with fresh strawberries, chantilly cream, and strawberry puree</span><span style="font-weight: bold;font-size:85%;" ><span style="font-weight: bold;"></span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyL3dK8EMriU1em25BKxejoR49pzQdhkmwUJQ5HjDiWghzjmUhaheOWQixj340l6cnWWlA53P2ZCPq-dfo4GXG6MKlTys5N6JgBa3H7jpqBC8TIbp33y6zKoy2Kvjk3wad_NZrFKpkc4/s1600-h/mother's+day+pics+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyL3dK8EMriU1em25BKxejoR49pzQdhkmwUJQ5HjDiWghzjmUhaheOWQixj340l6cnWWlA53P2ZCPq-dfo4GXG6MKlTys5N6JgBa3H7jpqBC8TIbp33y6zKoy2Kvjk3wad_NZrFKpkc4/s320/mother's+day+pics+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5199154512649743122" border="0" /></a><span style="font-weight: bold;font-size:85%;" >Maddyn wanted to take a picture of the plates being built... Man, I'm I really that bald???<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BLClefh0R4ylith4cRZUM4bnkT4VWUac0rmPVlVBcOuAw6hvSoZhlqX5_n0lsB35r4HzC0YlfVmH-0xMAx40Cn3F7qO_7WbMZu3y-mZtPRMt9FkTh5rqlJK3MlO8p9xynM5ocnKHvsQ/s1600-h/mother's+day+pics+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BLClefh0R4ylith4cRZUM4bnkT4VWUac0rmPVlVBcOuAw6hvSoZhlqX5_n0lsB35r4HzC0YlfVmH-0xMAx40Cn3F7qO_7WbMZu3y-mZtPRMt9FkTh5rqlJK3MlO8p9xynM5ocnKHvsQ/s320/mother's+day+pics+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5199157016615676722" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family: verdana;">Mother's Day Crepes<br /><br /></span></span><div style="text-align: left;"><span style="font-weight: bold;font-size:85%;" ><span style="font-family: verdana;">Basic Crepe Batter<br /></span></span><span style="font-size:85%;"><span style="font-family: verdana;">1 cup milk<br />1/4 cup cold water<br />2 eggs<br />1 cup all-purpose flour<br />Pinch salt<br />1 tablespoon sugar<br />1 tablespoon vanilla<br />3 tablespoons unsalted butter, melted, plus more for cooking the crepes<br /><br /><span style="font-weight: bold;">Chesse Filling, (recipe follows)</span><br /><br /><span style="font-weight: bold;"></span></span></span><span style="font-family: verdana;font-size:85%;" >Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.<o:p></o:p></span> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p>Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Flip the crepe and cook the other side for an additional 30-45 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.<o:p></o:p></span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;"><o:p></o:p>Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.<o:p></o:p></span></p> <p style="font-family: verdana;" class="MsoNormal"><span style="font-size:85%;"><o:p></o:p>Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Dust some plates with powdered sugar. Fan out some cut strawberries and place two blintzes on top. Top with a little chantilly cream (freshly whipped cream) and a few dots of strawberry puree. <span style=""> </span></span></p> <span style="font-size:85%;"><span style="font-family: verdana;"><span style="font-weight: bold;">Cheese Filling</span><br />1/2 cup ricotta cheese<br />6 oz cream cheese<br />3 tablespoons confectioners sugar<br />zest of one lemon<br />1 egg<br /><br /></span><span style="font-family: verdana;" class="bodytext">In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.</span></span><br /><span style="font-size:85%;"><span style="font-family: verdana;"><br /><span style="font-weight: bold;">Strawberry Puree</span><br />6 ripe strawberries<br />2 tablespoons sugar<br />1 tabespoon water<br /><br />In a food processor, combine all ingredients and blend until smooth. Pass through a fine mesh sieve (to strain out all the seeds) and put in a small squirt bottle.<br /></span></span><span style="font-weight: bold;font-size:85%;" ><span style="font-family: verdana;"></span></span><span style="font-weight: bold;font-size:85%;" ><span style="font-family: verdana;"></span></span></div><span style="font-weight: bold;font-size:85%;" ><span style="font-family: verdana;"><br /></span></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com5tag:blogger.com,1999:blog-7333290658049734716.post-1747601787360515692008-05-09T07:36:00.000-07:002008-05-09T07:55:44.489-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8tnClSLDT-XZ3bIFC4uD13Cg4k5QnmaEfCVY_huL2QxnX9x0GprxbG2RlVCK6OsYdgVC37xY5iIYahebCDbMKfsHvy6WN2hkkWi89k0KBrT-iObhEbLDkBg9Vd_-v-KJqJQ0pmjOr4A/s1600-h/IMG_8111.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8tnClSLDT-XZ3bIFC4uD13Cg4k5QnmaEfCVY_huL2QxnX9x0GprxbG2RlVCK6OsYdgVC37xY5iIYahebCDbMKfsHvy6WN2hkkWi89k0KBrT-iObhEbLDkBg9Vd_-v-KJqJQ0pmjOr4A/s320/IMG_8111.jpg" alt="" id="BLOGGER_PHOTO_ID_5198390958463965090" border="0" /></a><span style="font-weight: bold;font-size:85%;" >Cedar Plank Salmon with Grilled Romaine</span><br /></div><div style="text-align: justify;font-family:verdana;"><span style="font-size:85%;"><br />I think that this is one of the coolest ways to do salmon. It is very easy and very quick. You can have everything done in about 20 minutes. (if you've pre-soaked your boards). The brown sugar creates an awesome glaze and the cedar impregnates the fish with a wonderful smoky flavor. The best place to get cedar planks??? Costco... They run about $8 for 6 of them. I soak them all at one time overnight and then just put the planks in the freezer until I'm ready to use them. My kids love salmon done this way.<br /><br /><span style="font-weight: bold;">Cedar Plank Salmon</span><br />One salmon filet<br />1-2 cups of brown sugar<br />little olive oil<br />Sea Salt<br />1 Cedar plank (soaked in water for at least 4 hours)<br /><br />Lay out your cedar board that has been soaked in water for at least 4 hours (I prefer overnight), sprinkle sea salt over the board and place your fish, skin side down right on the plank. Drizzle with a little olive oil and season with a little sea salt. Cover the top of the fish with brown sugar. It will look like a lot of sugar, but most of it runs off when it caramelizes. Place on a hot grill and let it do it's thing for about 12 minutes. The bottom of the board will probably be on fire (this is ok) and there will be a ton of great smelling smoke (you want this)... Pull the board off the grill and let sit for a couple of minutes (until it stops flaming). Place on a platter you're done....<br /><br /><span style="font-weight: bold;">Grilled Romaine???</span> I thought the same thing, but brushed with a little olive oil and quickly grilled it's awesome. We drizzle more olive oil and some really good balsamic vinagre on top, shave some parmesan cheese and add a few teaspoons of pine nuts.... (Don't let the romaine sit too long on the grill or it will burn. You just want to lightly char both sides. It goes great with the cedar salmon....<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XjpLqxmne8YFL8Rvi3NEeFd7Ndjpl602Job5Uo9g2FWrsuGZUX2G9zmDCE0C6drWv6Y5vJVA6g_qHMPc5QNGCZKcyvO_TIPD_6c_dunFLFga6ixFXUc-pAofXgt-xlhSCN7Q2E3xVk0/s1600-h/IMG_8114.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XjpLqxmne8YFL8Rvi3NEeFd7Ndjpl602Job5Uo9g2FWrsuGZUX2G9zmDCE0C6drWv6Y5vJVA6g_qHMPc5QNGCZKcyvO_TIPD_6c_dunFLFga6ixFXUc-pAofXgt-xlhSCN7Q2E3xVk0/s320/IMG_8114.jpg" alt="" id="BLOGGER_PHOTO_ID_5198390962758932402" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRw_7S8-ExitbrP_l2FEylTlFwzIRjApY_1ivnobNXWH9Qvqpj2Y7cvRh6ZirUIcLzTKbHQQlSc2SM738wSGMMs_FM5jdeHvNc4P2o89exoqSBWupsqe-hO31B8Rp0TMtTNeBqrtVDG0/s1600-h/IMG_8124.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRw_7S8-ExitbrP_l2FEylTlFwzIRjApY_1ivnobNXWH9Qvqpj2Y7cvRh6ZirUIcLzTKbHQQlSc2SM738wSGMMs_FM5jdeHvNc4P2o89exoqSBWupsqe-hO31B8Rp0TMtTNeBqrtVDG0/s320/IMG_8124.jpg" alt="" id="BLOGGER_PHOTO_ID_5198390967053899714" border="0" /></a><span style="font-size:85%;">Salmon served with grilled romaine and brown rice</span><br /></div></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com2tag:blogger.com,1999:blog-7333290658049734716.post-31035811360972447312008-04-28T21:06:00.000-07:002008-04-28T21:19:39.023-07:00<div style="text-align: center;"><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPOq0BV1yVFd2mFSbFVikceKNq_N2DfGBzpsmPejHVHjFVhPx04Jyce11LrNWmYmtiRgsUc1RgplHRdhReyM1nuA76Yd3loi31oTrYqJbdWclwSjW_YypGUtVHPXktm_s6wo0YI062io/s1600-h/IMG_8151.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPOq0BV1yVFd2mFSbFVikceKNq_N2DfGBzpsmPejHVHjFVhPx04Jyce11LrNWmYmtiRgsUc1RgplHRdhReyM1nuA76Yd3loi31oTrYqJbdWclwSjW_YypGUtVHPXktm_s6wo0YI062io/s320/IMG_8151.JPG" alt="" id="BLOGGER_PHOTO_ID_5194516850914412850" border="0" /></a><span style="font-weight: bold;">Courgette Salad with Fresh Herbs</span></span><br /></div><span style="font-family: verdana;font-size:85%;" ><br /></span><div style="text-align: justify;"><span style="font-family: verdana;font-size:85%;" >I don't really like raw zucchini and other squashes, but I have to admit, doing it this way changed my mind. I just used two small straight zucchini and two fairly straight yellow squash and cut them into long match sticks on a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mandoline</span>. I made a simple dressing of 3 parts olive oil, 1 part fresh lemon juice, salt and black pepper to taste and a handful of chopped flat leaf parsley and cilantro. I tossed it all with some julienned radishes and some finely diced jalapeno and tried to pile it all high onto the dinner plates.... My kids loved it.... I was surprised at how crunchy everything was.... A great way to get your kids to each raw squash...</span><br /></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com4tag:blogger.com,1999:blog-7333290658049734716.post-20193753797830645502008-04-22T20:06:00.000-07:002008-04-22T20:25:42.487-07:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfQX7XoGqhyphenhyphenKFICtE0ltbGozusPjOS4t38pjr4XU0vRaXV4S4lKZLO2sK7MUggJb81JLav3CsifjBGH_iu5KHgdCRvjUW1NajIWtstSf-LPgiKiaNJFqE-X1YPBtjo2Gqa_Uk4Teung8/s1600-h/IMG_8138.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfQX7XoGqhyphenhyphenKFICtE0ltbGozusPjOS4t38pjr4XU0vRaXV4S4lKZLO2sK7MUggJb81JLav3CsifjBGH_iu5KHgdCRvjUW1NajIWtstSf-LPgiKiaNJFqE-X1YPBtjo2Gqa_Uk4Teung8/s320/IMG_8138.jpg" alt="" id="BLOGGER_PHOTO_ID_5192274822151325938" border="0" /></a><span style="font-weight: bold;font-family:verdana;font-size:85%;" >Vanilla Bean Pots de Creme</span><br /></div><br /><div style="text-align: justify;">I think that this has got to be my favorite dessert. Cream, eggs, sugar and vanilla... what can be better? If you ask my kids what they want for dessert, they always ask if we can make pots de creme. I just like the cool little moulds that we use for this dessert. We've tried infusing the custard with rich dark chocolate, cinnamon, or mint, but our favorite is just the simple vanilla bean. It just has a very clean taste to it. Chessa and I found these spoons (they had exactly 14... the same number of pots de creme moulds that we have) in a "misc" jar on the counter at the Sur la Table in Carlsbad... my kids love them. They only get to use the spoons when we have this dessert....<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_IC-u53ov0CYDgRVjTTRXf5OqFlmSwG802UzQeDzicjbROq8R02OetvPJUJJpRX5_vtne0AbQtsheD_OU4drQq6icSYT2e3iXLI5qexPoJktv9dxqvsqqnX0KQ8LZX1Pq28wl57SGxA/s1600-h/IMG_8074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_IC-u53ov0CYDgRVjTTRXf5OqFlmSwG802UzQeDzicjbROq8R02OetvPJUJJpRX5_vtne0AbQtsheD_OU4drQq6icSYT2e3iXLI5qexPoJktv9dxqvsqqnX0KQ8LZX1Pq28wl57SGxA/s320/IMG_8074.JPG" alt="" id="BLOGGER_PHOTO_ID_5192274813561391330" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-weight: bold;">Cream, Milk, Sugar, Eggs and Vanilla Beans.... (that's it)</span><br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N3gJBiHqOVt57STGeWtL2zxWpfwZHKho3DE-ZbpCP-UOiVEwzhla-b5MbB15cB8Dd2gRdlRCsM-Qk1PzJCWAJSojrO1dF9rF3GUgkGzaynOGN7TAQAsX4EVPWckPwJdQlRVg6LnqUvc/s1600-h/IMG_8085.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N3gJBiHqOVt57STGeWtL2zxWpfwZHKho3DE-ZbpCP-UOiVEwzhla-b5MbB15cB8Dd2gRdlRCsM-Qk1PzJCWAJSojrO1dF9rF3GUgkGzaynOGN7TAQAsX4EVPWckPwJdQlRVg6LnqUvc/s320/IMG_8085.JPG" alt="" id="BLOGGER_PHOTO_ID_5192274835036227858" border="0" /></a><span style="font-weight: bold;font-size:85%;" ><span style="font-family:verdana;">The custards ready for their water bath</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtO4M9dmg8fLEnhV9qzsSxyXFWGtt0aawsKxNnAtxVnnCH5OtM6Cuu_af_0XVOX_6VYRf109eyFDemVOQLEr0_VIj4ekNvajfAc_tBuJECZ2ZrGTzdBExEyeOKAw1PEfzA-m2lKUispDM/s1600-h/IMG_8128.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtO4M9dmg8fLEnhV9qzsSxyXFWGtt0aawsKxNnAtxVnnCH5OtM6Cuu_af_0XVOX_6VYRf109eyFDemVOQLEr0_VIj4ekNvajfAc_tBuJECZ2ZrGTzdBExEyeOKAw1PEfzA-m2lKUispDM/s320/IMG_8128.jpg" alt="" id="BLOGGER_PHOTO_ID_5192274826446293250" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-weight: bold;">The warm custards cool before going in the refrigerator to "age" for 24 hours</span><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW3jKrRE6QLEjd23o9C4haTrqiYXY9TvfsOVm81FcT2n5wsYC3_q5QaZalo9CIwzVLXiMYcK8NvwpJYNkBcfyNk7ZM0ct7ReGAbfyoUJRhIR8ohkZy5M_ZaKqZd4HVhM4axRIVYjcsx0/s1600-h/IMG_8140.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW3jKrRE6QLEjd23o9C4haTrqiYXY9TvfsOVm81FcT2n5wsYC3_q5QaZalo9CIwzVLXiMYcK8NvwpJYNkBcfyNk7ZM0ct7ReGAbfyoUJRhIR8ohkZy5M_ZaKqZd4HVhM4axRIVYjcsx0/s320/IMG_8140.jpg" alt="" id="BLOGGER_PHOTO_ID_5192276346864716066" border="0" /></a><span style="font-weight: bold;font-size:85%;" >A happy five year old</span><br /><span style="font-size:85%;"><span style="font-family:verdana;"><br /></span></span></div>Byronhttp://www.blogger.com/profile/13988038884231616254noreply@blogger.com4