tag:blogger.com,1999:blog-79922122443698288712024-03-12T19:09:34.134-07:00The Olive & VineSpecialty Food Retailer. 8711 N. Lombard St., Portland OR 97203, (503) 285-2686. For up-to-date-information, go to: www.facebook.com/theoliveandvine or www.theoliveandvine.comUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7992212244369828871.post-81715908865028967262014-08-07T16:49:00.001-07:002014-08-07T16:50:03.885-07:00Chicken Tagine<div style="text-align: center;">
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<b><span style="font-family: Verdana; font-size: 28pt;">Chicken Tagine</span></b><b><span style="font-size: 28pt;"><o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;">We carry a lovely assortment of tagines at The Olive & Vine and are often asked about how to use them. They really are simple to use and once you do, well, take it from me, you will be hooked. They are as functional as they are beautiful and can go from the stove to table, which means less serving dishes to clean up, always a bonus as far as I'm concerned!</span></div>
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<span style="font-family: Verdana, sans-serif;">The first thing you'll need to do once you purchase a ceramic tagine is to season it (and trust me, this is the hardest part about using it, so do it right away as it is simple but time consuming). You do this by soaking the base and lid in cold water overnight (approx. 12 hrs). Once it is done soaking, let it air dry and then rub both base and lid with olive oil (inside and out). Place both pieces side by side in a cold oven and bring up to 350 degrees for 3 hours. Again, allow to air cool, then fill the base with water (approx. 3/4 full) and place over your heating element (use a diffuser if using electric stove top) and heat up slowly at a low temperature and let the water evaporate down to approx. 1 mm depth. Your tagine is now ready to use. A couple of important things to keep in mind when using a tagine: Wood utensils are best. Never place hot clay on a cold or damp surface. Always cook over low temperatures (not over medium heat on the stovetop or 350 degrees in the oven). Always allow hot clay to cool slowly or warm up slowy (no direct refrigerator to oven or visa versa). Hand wash only. If you haven't used your tagine in several months, repeat the seasoning process for long life.</span></div>
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<span style="font-family: Verdana, sans-serif;">Both the cooking vessel and the dish you are cooking in it are called a tagine. Here is a great recipe for a chicken tagine to try yourself:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp. saffron threads<br />1 chicken (3-1/2 lbs) quartered<br />3 Tbsp. olive oil<br />2 med. onions sliced lengthwise<br />3 garlic cloves minced<br />2 tsp. ground ginger<br />1 tsp. ground cinnamon<br />1/2 tsp. turmeric<br />1 tsp. lime juice<br />4 Tbsp. chopped cilantro<br />2 preserved lemons<br />1/2 cup purple olives (Moroccan or Greek)<br /><br />Lightly toast saffron in a dry small skillet over moderate heat until just fragrant (about 1 minute). Transfer to small dish, cool and crumble. With a mortar & pestle mash garlic to a paste with 1/2 tsp. salt. In tagine toss chicken with oil, onions, garlic, ginger, cinnamon, turmeric, lime juice, 3 Tbsp. chopped cilantro, 1 tsp. salt, 1/2 tsp. pepper and saffron. Cut preserved lemons into quarters and scrape pulp from the peel. Coarsely chop pulp and sprinkle over chicken. Cut the peel into strips and reserve. Add 3/4 cups water to tagine and simmer, covered for approx. 30 minutes, until chicken is almost cooked through. Check occasionally to be sure tagine is not dry and add water if necessary to make sure chicken is not sticking to the pot. Add olives and simmer covered for approx. 10 minutes longer (until chicken is cooked through). Just before serving sprinkle with preserved lemon peel, remaining cilantro and salt to taste. Serve on its own or with rice or cous cous.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7992212244369828871.post-31707165517570780772013-07-22T15:42:00.002-07:002013-07-22T15:42:52.601-07:00Simply Simple Syrup
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">I love simple syrups. I use them for tea, for cocktails, for
flavoring in sparkling water and I generally have several flavors at the ready.
Some I enjoy on their own while others I combine to create more complexity in my drink of choice.
Be creative, get inspired and enjoy a refreshing beverage of your own on a hot
summer day! </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">You can make a Light Syrup with a 2:1 ratio (2 water/ 1 sugar)</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">A Simple Syrup with a 1:1 ratio</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Or a Rich Syrup with a 1:2 ratio (1 water/</span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 sugar</span>) – also called
Bar Syrup</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<a href="http://2.bp.blogspot.com/-OcLSVzctYQg/Ue2vlphEWsI/AAAAAAAAALI/t-zR0GFyAEU/s1600/IMG_0896.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OcLSVzctYQg/Ue2vlphEWsI/AAAAAAAAALI/t-zR0GFyAEU/s320/IMG_0896.JPG" width="320" /></a><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Lavender</span></b>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 Tbsp. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Chamomile</span></b></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 Tbsp</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Rosemary </span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4+ sprigs of fresh (or 1 Tbsp dried)</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">My basic recipe is the following (for a light
syrup and of course adjust accordingly it you prefer sweeter):</span></div>
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<br /></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 cup filtered water</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">½ cup cane sugar</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Leave plain or add flavoring (in the amounts indicated above).</span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Bring water and flavoring to a boil, reduce heat and add sugar. Simmer
until sugar is melted and flavors have married (I usually let it go for about
10 minutes). Let cool, strain, bottle and refrigerate. </span></div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">I love using the rosemary syrup with lemonade (a sprig of fresh
rosemary makes a beautiful garnish). Chamomile is perfect with soda water (you can
add a bit of milk or cream to make your own Italian style soda) and lavender is a
favorite in my morning cup of Earl Grey tea. How would you enjoy using them?</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7992212244369828871.post-21918671056120508452013-02-23T17:31:00.000-08:002013-02-23T17:31:25.184-08:00Spice, whole vs. ground and the winner is?<div style="text-align: justify;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-UuvoJbqyO78/USlcnCvp3lI/AAAAAAAAAJw/NN5yfZhUPpg/s1600/staraniseandcardamom.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-UuvoJbqyO78/USlcnCvp3lI/AAAAAAAAAJw/NN5yfZhUPpg/s400/staraniseandcardamom.JPG" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span>Let’s talk spice! We get so many people stopping by the shop asking for ground spices <span style="font-size: small;">that</span> I need to <span style="font-size: small;">mention</span> as<span style="font-size: small;"> </span>convenient as it is to reach for something that is already pre-ground when cooking dinner after a long day at the office, this doesn’t bode
well for flavor, impact and in the end, your wallet. Most spices begin to lose
their flavor shortly after grinding and generally by the time you pick up a jar
in the grocery store you’ve already got a compromised product and one that
you’ve most likely paid more for than the whole unadulterated spice itself. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To get the most out of your whole spice, a light toasting is
a great way to tease out the flavor before you grind and offers up the best
results. I use a small cast iron pan to gently toast over medium heat until the
aroma is released (no need to add anything other than the whole spice itself). Once it begins to reveal it's fragrance, pull
from the heat and set aside to cool. Now it<span style="font-size: small;">'</span>s time to grind it if that<span style="font-size: small;">'</span>s what you need
or use it whole – it all really depends of what end result you are looking for.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-egyZaj6L4HA/USlcmpRGC8I/AAAAAAAAAJo/OyuHQcx9Pgs/s1600/grindersgalore.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="http://4.bp.blogspot.com/-egyZaj6L4HA/USlcmpRGC8I/AAAAAAAAAJo/OyuHQcx9Pgs/s320/grindersgalore.JPG" width="320" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To grind or not to grind, that is the question! Is it better
to use mortar and pestle, electric grinder, hand crank or grater? Well to be
honest, I think the best method of grinding is the one that you will actually
use and also depends on the grind you are looking to achieve. At home, I use
all of the above and have several grinding apparatuses on hand to get the job
done. Yes, it does take a few extra minutes to toast and grind your spices, but
it makes a world of difference and at the end of the day you’ll have better
flavor while using less spice and saving yourself a fortune in the long run. Some
spices can be very pricey and although that bulk bag seems tempting, unless you
are running a restaurant or feeding an army, don’t do it, it’s just not worth it. It is better to buy in smaller quantities from a reputable spice shop that turns over their product at a rapid pace to ensure freshness than to spend your hard earned dollars on something substandard.
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-dsVXHunGyAs/USljAXDp3xI/AAAAAAAAAKI/5Z8YGwui2_A/s1600/wholepeppercorn.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-dsVXHunGyAs/USljAXDp3xI/AAAAAAAAAKI/5Z8YGwui2_A/s320/wholepeppercorn.JPG" width="320" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For example, peppercorns start to lose their volatile oils
within 30 minutes of grinding and by the time you’ve had ground pepper hanging
around for a month it is pretty much done. Try an experiment. Grind some pepper
and give it a taste. Put the rest away and taste it next to some freshly
ground a week later. Do this again at 2 weeks, 3 weeks and so on. The change is pretty dramatic and once
you experience it, I think you may never buy pre-ground pepper again. It really
does make that much of a difference. </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Now that said, there are some spices that I buy pre-ground and mostly those include spice blends that may be too complicated and pricey for me to try blending myself or some hot peppers and roots and things that may be more of a hassle that I am willing to put up with or require a mask and goggles to grind. As with anything, use your best judgement and keep it as simple as you need it to be. </span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7992212244369828871.post-80966177790524546872012-12-06T14:19:00.001-08:002013-02-23T17:41:58.136-08:00Hibiscus Cocktail Time<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">Holy cow! It
looks like I’ve been bitten by the craft cocktail bug! Once upon a time I used
to enjoy a well made Vodka Martini or Manhattan and even an occasional layered
shot concoction, but that was another lifetime ago and I’ve been mostly a wine
drinker for many years since. Fast forward to now. I live in Portland Oregon and
the beverage is king around these parts. From coffee to spirits there is no
shortage of creative craftspeople willing and able to take it up just one more
notch, ever raising the bar to new heights. </span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">Well now,
with all this creativity swimming wildly around you, one can’t help but be swept up in
it and now my old nemesis gin is my friend and I am more likely than not to
step out of my comfort zone of old standbys and try something new. I still
however haven’t really adopted a taste for beer, much to the dismay of many a
friend who swore I would succumb after living in Portland for a while – they
say one has no choice in the matter.<span style="mso-spacerun: yes;"> </span>Four years down at this point and I still am not a beer
fan but as I’ve learned, never say never and only time will tell. </span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Clichés
aside, in the meantime cocktails it is and I have concocted a simply delicious
one using a recipe for hibiscus punch (aka Jamaican Sorrel) as a base. From there
I just do what I always do and play with my food, hoping to make something that
puts a deep smile on my face (it has to pass my litmus test before I pass my
experiments along to my trusted tasters). Sometimes it’s a hit, other times not
so much – I nailed it with this one though and thought I would share. It’s one
of my new favorites and feels so festive this time of year. </span></div>
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<span style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">Fill
cocktail shaker with ice and add:</span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">1 part
Ransom’s Old Tom gin* </span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">2 parts
Hibiscus punch</span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">A splash of
soda water and a squeeze of lime (I often add a vanilla bean)</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Strain and
pour into martini glass with a sugared rim </span></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Garnish with
a lime</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Enjoy!</span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">*if you
don’t use Ransom’s, I would add a dash of bitters and big yes on the vanilla
bean or you can always substitute gin with a nice dark rum for another twist –
play around, it’s fun (although if you haven’t tried Ransom’s you really should
splurge and give it a try, it's unbelievably good)</span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Hibiscus
punch (aka Jamaican Sorrel):</span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-size: x-small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">1 gallon
water</span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">3 oz
Hibiscus</span></div>
<div class="MsoNormal" style="margin-bottom: 0in; text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: x-small;">2 c. sugar</span></div>
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<span style="font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">Soak
Hibiscus in water for 2 hours. After soaking, bring mixture to a full boil and
then reduce the heat and simmer for approx. 8 min. While simmering, add sugar
stirring until well dissolved. Let cool and refrigerate.</span></div>
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<span style="font-size: x-small;"><a href="http://1.bp.blogspot.com/-wdkJOdgaNyc/UMEYitY65qI/AAAAAAAAAHg/8_q_qI1EU_8/s1600/hibiscuscocktail.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-wdkJOdgaNyc/UMEYitY65qI/AAAAAAAAAHg/8_q_qI1EU_8/s320/hibiscuscocktail.JPG" width="320" /></a></span></div>
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<span style="font-size: x-small;"><br /></span>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">Cheers and happy holidays to you all! </span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7992212244369828871.post-24795213654643501952012-03-14T22:18:00.008-07:002013-02-23T17:47:45.281-08:00Bagna Cauda revisited – the perfect cold lunch is in the leftovers<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"> </span></span><link href="file://localhost/Users/kimshaw/Library/Caches/TemporaryItems/msoclip/0clip_filelist.xml" rel="File-List" style="font-family: verdana;"></link><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--><!--StartFragment--> </div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">As an independent retailer I am always trying to come up with easy lunch solutions that do not require closing my doors during business hours to run out and grab a bite. Currently we have no refrigeration microwave toaster oven burner or any other appliance to cook or store shelf unstable foods in at the shop, so I am pretty limited on what I can brown bag for lunch and way too often I've just not eaten all day because I didn't plan ahead and have anything suitable on hand.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"> </span></span><link href="file://localhost/Users/kimshaw/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml" rel="File-List"></link><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} </style><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"> </span></span><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--><!--StartFragment--> </div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Now I love having <a href="http://theoliveandvine.blogspot.com/2011/10/bagna-cauda-perfect-fondue-0-false-18.html">Bagna Cauda</a> for dinner. Seasonal vegetables freshly cooked in a rich garlic anchovy olive oil with rustic crusty bread is pretty much the most lip smacking hot meal one could have, but enjoying it the next day for lunch, cold, is something to behold. I can honestly say that I am not sure how I love it better, hot or cold.</span></span><br />
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<a href="http://1.bp.blogspot.com/-iIg6TyIKa-8/T2F9TFBlubI/AAAAAAAAAEA/vH6WBdLi9yg/s1600/bagnacaudaspread.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="265" id="BLOGGER_PHOTO_ID_5719990768457071026" src="http://1.bp.blogspot.com/-iIg6TyIKa-8/T2F9TFBlubI/AAAAAAAAAEA/vH6WBdLi9yg/s400/bagnacaudaspread.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"> </span></span><link href="file://localhost/Users/kimshaw/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml" rel="File-List"></link><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> </div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">After you’ve eaten your fill of that tasty Mediterranean fondue (<a href="http://theoliveandvine.blogspot.com/2011/10/bagna-cauda-perfect-fondue-0-false-18.html">Bagna Cauda</a>) cook up the remaining veggies and let them cool in the olive oil. After it has cooled down, pour all of the ingredients into a refrigerator container (including the olive oil) and it’s ready for tomorrow’s lunch. It is delicious eaten at room temperature with a sprinkling of Fleur de Sel and freshly ground pink peppercorn and spreads oh so nicely onto a firm piece of crusty bread. Mmmm, mmmm, good!!</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7992212244369828871.post-44682930085242389022011-11-20T12:46:00.000-08:002011-11-20T13:33:16.668-08:00Meyer Lemon Olive Oil Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-tiTlfrkrTas/TsluRS5fsqI/AAAAAAAAAD0/E7haOh0ZtCA/s1600/meyerlemoncookies.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-tiTlfrkrTas/TsluRS5fsqI/AAAAAAAAAD0/E7haOh0ZtCA/s320/meyerlemoncookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5677190048687043234" border="0" /></a><br /><div style="text-align: justify;"><span style="font-family:lucida grande;">As we move into the long dark season I begin looking for ways to bring sunshine and light into these dreary NW days and nothing says sunshine, summer and warmth quite like lemons. This recipe for Meyer lemon olive oil cookies makes me smile and is the perfect accompaniment to a nice cup of tea (and because they are made with olive oil instead of butter, they're a little kinder to the waistline (and arteries) -something we generally need to think about this time of year as the holiday festivities make counting calories a wee bit difficult).</span><br /><br /><span style="font-family:lucida grande;">1 cup sugar (I like to use organic evaporated cane sugar)</span><br /><span style="font-family:lucida grande;">3/4 cup Meyer lemon olive oil</span><br /><span style="font-family:lucida grande;">1 lemon zested (Meyer lemon if you can find it, but any will do)</span><br /><span style="font-family:lucida grande;">2 eggs</span><br /><span style="font-family:lucida grande;">2-1/2 cups flour</span><br /><span style="font-family:lucida grande;">1-1/2 tsp baking powder</span><br /><span style="font-family:lucida grande;">1 tsp course lemon salt</span><br /><br /><span style="font-family:lucida grande;">Preheat oven to 375 degrees and make sure the rack is in the center of the oven. Combine sugar, olive oil and lemon zest, blending well with an electric mixer. Add 2 eggs and blend until emulsified (usually takes a few minutes). Sift in flour and baking powder, add salt and blend well. Now roll into balls and put on a cookie sheet (you will probably need to have a small bowl of flour handy to dip your fingers in for rolling). Flatten the cookies and sprinkle a little sugar on top if you'd like (you can also play around and sprinkle some lemon salt, or slivered almonds or anything else you may like to top cookies with). Bake for 12 minutes. Makes approx. 2-3 dozen cookies (depending on size).</span><br /><br /><span style="font-family:lucida grande;">Enjoy!!</span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7992212244369828871.post-28491754397507324242011-11-16T21:29:00.000-08:002011-11-17T01:32:48.699-08:00Homemade Grand Marnier<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-0_6cZy5SveQ/TsSsM8ed1ZI/AAAAAAAAADo/EZsQdYsFmPw/s1600/gmarnier.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/-0_6cZy5SveQ/TsSsM8ed1ZI/AAAAAAAAADo/EZsQdYsFmPw/s320/gmarnier.JPG" alt="" id="BLOGGER_PHOTO_ID_5675850768785986962" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: justify;"><span style="font-family:lucida grande;">Home crafted gifts can sometimes be met with mixed results. Maybe the special holiday knitted vest wasn't a favorite but the homemade cookies are always a big hit. Well, I've had plenty of "misses" in my attempt at hand crafted items but one of the "hits" that I have had over the years is my homemade Grand Marnier, an orange flavored liqueur. This is a simple recipe that I have used and can be enjoyed in just 5- 10 days, but the longer it ages the mellower it becomes. I am sipping a glass of 2 year old liqueur at the moment and it is buttery and smooth with an intoxicating fragrance rivaling its name brand version. I highly recommend letting it age several months to a year.</span><br /></div><br /><div style="text-align: left;"><span style="font-family:lucida grande;">1 cup sugar</span><br /><span style="font-family:lucida grande;">1/2 cup water</span><br /><span style="font-family:lucida grande;">3 cups brandy</span><br /><span style="font-family:lucida grande;">2 tsp orange extract</span><br /></div><br /><div style="text-align: justify;"><span style="font-family:lucida grande;">Dissolve sugar in almost boiling water stirring constantly. Once dissolved, allow to cool at room temperature. Stir in brandy and orange extract and transfer to bottles or jars with tight fitting lids. Shake daily to dissolve sugar completely. The liqueur should be ready in 5 to 10 days - but remember, the longer it ages the mellower it becomes. Makes one quart.</span><br /></div><br /><div style="text-align: left;"><span style="font-family:lucida grande;">Salute!!</span><br /></div><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7992212244369828871.post-27214157303338729952011-10-19T11:27:00.000-07:002011-10-19T20:55:50.805-07:00BAGNA CAUDA - THE PERFECT FONDUE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-i4UNjiSg3n8/Tp8ZVnZ2p_I/AAAAAAAAACw/1PAB5YV4h9g/s1600/BCingredients.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/-i4UNjiSg3n8/Tp8ZVnZ2p_I/AAAAAAAAACw/1PAB5YV4h9g/s400/BCingredients.JPG" alt="" id="BLOGGER_PHOTO_ID_5665274715400742898" border="0" /></a> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--><span style="font-family:Calibri;"><br />Autumn has arrived and as our belated summer’s bounty winds down, it’s time to adjust our eating patterns to fit the changing seasons. Bagna Cauda (pronounce: Bahn-nya Coda) is essentially an Italian fondue. An olive oil, butter, anchovy and garlic fondue – one word summation – YUM!! Although typically a Piedmontese autumnal and winter dish, at our home, we pretty much eat it year round, adjusting our vegetables based on what is in season and raring to go. Possibilities are limited only by choice and availability, oh and experimentation is always fun –that Kohlrabi that you bought at the farmers market and are not sure what to do with, why not!! <o:p></o:p></span> <!--EndFragment--><br /><meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/kimshaw/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">Start with an assortment of sliced vegetables and a baguette.<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/kimshaw/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> </p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-3qJNSSKfjsY/Tp8aRiNdQII/AAAAAAAAAC8/yZeiIPLpRXU/s1600/BCvegCU.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/-3qJNSSKfjsY/Tp8aRiNdQII/AAAAAAAAAC8/yZeiIPLpRXU/s320/BCvegCU.JPG" alt="" id="BLOGGER_PHOTO_ID_5665275744798720130" border="0" /></a></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ldg6KeaE5C4/Tp8aR0BbSbI/AAAAAAAAADI/Q6Pr2TYbe6Y/s1600/BCveg.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-ldg6KeaE5C4/Tp8aR0BbSbI/AAAAAAAAADI/Q6Pr2TYbe6Y/s320/BCveg.JPG" alt="" id="BLOGGER_PHOTO_ID_5665275749580097970" border="0" /></a></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;"><br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">½ cup olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">1-2oz anchovy fillets <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">1 head garlic<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">¼ cup butter<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">(some regions also add 1/8 cup heavy cream –this is optional)</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/kimshaw/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> </p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">In a saucepan over low heat (or directly in the fondue pot) add oil, butter and anchovies. Peel 1 head of garlic, mince or thinly slice and add to mixture and continue to cook on low heat until anchovies are well blended (approx. 20 min.). When the garlic and anchovies are cooked down it’s ready to go. If you have been cooking the sauce directly in the fondue pot, just gather around, spear your assorted vegetables and cook in the sauce until done. Eat with some delicious crusty bread (which you will also want to use to sop up the Bagna Cauda as you devour the array of vegetables. Enjoy!!<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;"><o:p> </o:p></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;"><o:p><br /></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family:Calibri;">Serves 4<o:p></o:p></span></p> <!--EndFragment--><br /><span style="font-family:Calibri;"><o:p></o:p></span><p></p> <!--EndFragment--><br /><span style="font-family:Calibri;"><o:p></o:p></span><p></p> <!--EndFragment-->Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7992212244369828871.post-27663444536398707762011-09-07T12:22:00.000-07:002013-02-23T18:48:53.169-08:00Mad about Kale<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">I love kale and to be honest, kale loves me right back! It's one of those "super foods" if I may use this overused term, that shows immediate results. With every bite my skin looks clearer, my eyes brighter and my all around attitude has, well, a little less "tude" shall we say. It really is quite remarkable and for those of you who haven't embraced kale for whatever reason, I encourage you to give it a try. Seriously, what are you waiting for??? You may just find something new to love. And if you already love kale then you're ahead of the game and are probably on the lookout for new delicious ways to use it. So read on, this is a great recipe for a massaged kale salad that was inspired by a recipe on my friend Kelli's blog http://www.ihadadelicioustime.com/</span></span></div>
<h6 class="uiStreamMessage" ft="{"type":1}" style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><span class="messageBody" ft="{"type":3}" style="font-size: x-small;">Massaged Kale and Quinoa Salad<br /><br />1 bunch kale<br />1 tsp sea salt ( I use a large flake mediterranean sea salt)<br />1/3 cup toasted pine nuts (or I substitute slivered almonds -also toasted)<br />1/4 cup diced onion (I use red or walla walla sweet onions usually -although this last batch I only had shallots and they worked very well too)<br />1/3 cup golden raisins<br />1/4 cup extra virgin olive oil<br />2 Tbsp Champagne Pear Vinegar<br />1 Tbsp White Balsamic<br /><br />Wash kale and remove the spine. Stack and roll leaves and cut them chiffonade style (in ribbons). Place kale into a mixing bowl and sprinkle salt on top. Massage the kale and sea salt with your hands for approx. 2 minutes (until the kale is wilted and has a "cooked" appearance). Stir in the remainder of ingredients and set aside.<br /><br />Cook 1 cup of quinoa (I use my rice cooker and it works beautifully). You can toast it before cooking to bring out a nuttier flavor.<br /><br />Add cooked quinoa to the Kale salad, chill and serve.<br /><br />Serves 2-4 people</span></span></span></h6>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><a href="http://1.bp.blogspot.com/-TIwF_xBv6EY/Tmj90TLlHhI/AAAAAAAAACQ/4MlZAiUJb5Q/s1600/DSC_0400.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5650044807480155666" src="http://1.bp.blogspot.com/-TIwF_xBv6EY/Tmj90TLlHhI/AAAAAAAAACQ/4MlZAiUJb5Q/s320/DSC_0400.JPG" style="cursor: pointer; height: 213px; width: 320px;" /></a></span></span></div>
Unknownnoreply@blogger.com2