tag:blogger.com,1999:blog-11158692288496143942024-02-19T17:01:48.433-08:00Justafoodie Recipe BlogThese are original recipes, some from family, some inspired by published recipes or the purchase of a new product for the pantry.
(Click on smaller photos to enlarge)Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-1115869228849614394.post-45554828685285539542016-01-08T01:06:00.000-08:002018-01-06T12:32:07.298-08:00Pasta Carbonara<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "verdana";">This recipe was a necessity for me to learn, since my husband ate Carbonara every day during our honeymoon in Italy. I copied down the recipe used by La Carbonara in Rome, from a travel show I was watching one day. I have altered it to my own taste. The traditional Carbonara is made with spaghetti, but I have never liked the texture of spaghetti and am not enough of a slave to tradition to make this recipe with it. I have also added more cheese and eggs for a creamier taste without resorting to using cream. Fettucine is pictured here:</span><b><span style="font-family: "verdana"; font-size: 85%;"> </span></b></div>
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<b><span style="font-family: "verdana"; font-size: 85%;"><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></span> </span></b></div>
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<span style="font-family: "verdana"; font-size: 85%;">1 lb linguine or fettucine</span></div>
<span style="font-family: "verdana"; font-size: 85%;">5 eggs, 2 whole and 3 extra yolks</span><br />
<span style="font-family: "verdana"; font-size: 85%;">1/3 lb pancetta cut into a small dice</span><br />
<span style="font-family: "verdana"; font-size: 85%;">Freshly ground black pepper corns</span><br />
<span style="font-family: "verdana"; font-size: 85%;">3/4C </span><span style="font-family: "verdana"; font-size: 85%;">Romano Cheese</span><br />
<span style="font-family: "verdana"; font-size: 85%;">3/4C Parmigiano</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><b>Directions: </b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgMEM0kNXbUESHI7G7Winge8cW1yaEfCqanKG1NSxkGPYZpUApZge51LX-KfK2yFHx1lTdC6BriS3rQBwFcE6NFQ1F9dp_0U4sy3FMmgGvLEpCLCSkJSwOcl54c21DpyjgAoyOaswwDBR/s1600/DSC07461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1524" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgMEM0kNXbUESHI7G7Winge8cW1yaEfCqanKG1NSxkGPYZpUApZge51LX-KfK2yFHx1lTdC6BriS3rQBwFcE6NFQ1F9dp_0U4sy3FMmgGvLEpCLCSkJSwOcl54c21DpyjgAoyOaswwDBR/s200/DSC07461.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs17Jumrcyt8ygnx46NoInUTUXb04rmdmHHB9qUiedg8x8umskGpIjgOSVZ-0RUd0UlJXsv_Vdh3T10FTurbLXVK2H7Ml8SITYjwEllMPAK2wDaXteQ7Nyihqb2nIUWHakbdwyMraolZGC/s1600/DSC07465.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs17Jumrcyt8ygnx46NoInUTUXb04rmdmHHB9qUiedg8x8umskGpIjgOSVZ-0RUd0UlJXsv_Vdh3T10FTurbLXVK2H7Ml8SITYjwEllMPAK2wDaXteQ7Nyihqb2nIUWHakbdwyMraolZGC/s200/DSC07465.JPG" width="200" /></a><span style="font-family: "verdana"; font-size: 85%;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana"; font-size: small;">While
you are boiling the water for the linguine, slice, dice and saute the pancetta
until it's lightly browned on the edges. If pancetta is unavailable,
you can substitute a lean non smoked bacon, but do attempt to find panchetta, as it is a better tasting product. Better yet, use guanciale, the traditional Italian ingredient. Then lightly drain off the fat and
set aside. The point to sauteing the pancetta is to render the fat, not
to make it very crisp.<span style="font-family: "verdana";"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp220RhYGsDXehPEHMS3kIsC6d7QrEpJTf5CWL2xZwjRjLhfriuLp9C0SiByuqBsOgTNDeqGSi44zUe9L71R_Hgz8yrfyZ043b7qfPR2zn1UAxuoyY-pp_KU-n3SK24X3kwSKT4d_0cV3/s1600/DSC07473.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1286" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp220RhYGsDXehPEHMS3kIsC6d7QrEpJTf5CWL2xZwjRjLhfriuLp9C0SiByuqBsOgTNDeqGSi44zUe9L71R_Hgz8yrfyZ043b7qfPR2zn1UAxuoyY-pp_KU-n3SK24X3kwSKT4d_0cV3/s400/DSC07473.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif;"> Place the shelled eggs and extra yolks into a small bowl and <span style="font-family: "verdana" , sans-serif;">b</span>eat until
well blended. Grind the fresh black peppercorns into a medium
courseness, then add and beat into the eggs. Set the bowl as<span style="font-family: "verdana" , sans-serif;">ide, with the grated cheese and mix them together just before adding to the drained pasta.</span></span></div>
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<span style="font-family: "verdana"; font-size: 85%;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">As soon as the linguine is al dente, drain the pasta and take a cup of the pasta water and set aside. Turn off the heat, and place the pancetta into the bottom of the empty pasta pot, <span style="font-family: "verdana" , sans-serif;">and </span>proce<span style="font-family: "verdana" , sans-serif;">ed</span> to add back the pasta<span style="font-family: "verdana" , sans-serif;">, <span style="font-family: "verdana" , sans-serif;">then</span> s</span>tir<span style="font-family: "verdana" , sans-serif;"> </span>them together. Now add the cheese into the bowl with the egg and mix to combine them. The pot will be hot from the boiling water and that residual heat is what will cook and thicken this egg sauce. Pour the egg and cheese mixture over the pasta and stir quickly to create the thickened sauce.</span></span></span></div>
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<span style="font-family: "verdana"; font-size: small;">Use a little of the reserved pasta water, if necessary to help the cheese to melt and the egg to become creamy. Use 1T at a time, only if the pasta looks dry and is difficult to stir. Adding too much will ruin the recipe; adding too little can easily be adjusted. This particular making of the recipe did not require any of the pasta water at all. The last photo clearly shows that the cheese had melted and the sauce was already creamy.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqRKbWBl0wtdp1Gx31nG25uW0DazbOms9lUzBibmxTCTDKtU5A3QZ8mBiTWuo8NMlcyX4KJQuOWgrDIUx0ORCLRyS0mUJ4W6E_DDM4pz77JwCVkV8WT99I_dMN2gL-8EUbgwzYJhKsxVx/s1600/DSC07515.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1442" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqRKbWBl0wtdp1Gx31nG25uW0DazbOms9lUzBibmxTCTDKtU5A3QZ8mBiTWuo8NMlcyX4KJQuOWgrDIUx0ORCLRyS0mUJ4W6E_DDM4pz77JwCVkV8WT99I_dMN2gL-8EUbgwzYJhKsxVx/s400/DSC07515.JPG" width="400" /></a></span> </div>
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<span style="font-family: "verdana"; font-size: small;">If you have failed to turn off the heat, you will have scrambled egg pasta, not Carbonara. </span></div>
Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-79293282894416685032015-02-02T20:16:00.000-08:002015-09-01T08:07:10.351-07:00Pasta Frittata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAm7oV2aBboqZHRYeH83n59l9ZLERz2y8HGwMSpWQK-CrPNdX1wMCu4tD4e4wprwy3GSfxejNBkF3XNBKTjuSomsT6y7euaoff10n-eACQ7_VSyihjGpIscfmtKvmY_ZpNUAQ2M-hojM1/s1600-h/DSC07071%25255B5%25255D.jpg"><img alt="DSC07071" border="0" src="http://lh3.googleusercontent.com/-PZNpYUyudZc/VYTrO3IgIxI/AAAAAAAAH8s/oVB7Nq1ugP4/DSC07071_thumb%25255B3%25255D.jpg?imgmax=800" height="359" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07071" width="434" /></a> <br />
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Ever since I heard that Italians made a frittata with leftover pasta I’ve been wanting to try one. Nonna ate plenty of leftover pasta for breakfast, and Nana reheated pasta all the time with a tiny bit of water to keep it from drying out, but neither of them ever mixed it with an egg, nor had they fried it in olive oil.</div>
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<a href="http://lh3.googleusercontent.com/-_t4sfTbP6cw/VYTrTwGT74I/AAAAAAAAH-s/xA-hrp9MZFs/s1600-h/DSC07061%25255B5%25255D.jpg"><img alt="DSC07061" border="0" src="http://lh3.googleusercontent.com/-PmWLQ4jwqV8/VYTrV32zduI/AAAAAAAAH-4/N2G3luq_ouI/DSC07061_thumb%25255B3%25255D.jpg?imgmax=800" height="145" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07061" width="192" /></a><a href="http://lh3.googleusercontent.com/-l03ATRfuWLI/VYTrYupceeI/AAAAAAAAH_I/BupJm5sZJcE/s1600-h/DSC07064%25255B5%25255D.jpg"><img alt="DSC07064" border="0" src="http://lh3.googleusercontent.com/-CYgtJQMjegI/VYTrZZBCbNI/AAAAAAAAH_U/PHHlng5pm1I/DSC07064_thumb%25255B3%25255D.jpg?imgmax=800" height="144" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07064" width="191" /></a> </div>
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For more years than I can remember, we never accumulated leftover pasta. But now, I find myself not eating portions as large as they used to be, so on this occasion the leftovers were available, although there wasn’t a large amount. I had about a cup of leftover perciatelli, that is a bit wider than spaghetti, made with my standard meat sauce and sprinkled with Pecorino Romano cheese, so I mixed it a little at a time with 3 extra large eggs.</div>
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<a href="http://lh3.googleusercontent.com/-Ggp68j9sVF4/VYTrbh_aEjI/AAAAAAAAH9Y/VO4-9TqOke0/s1600-h/DSC07066%25255B5%25255D.jpg"><img alt="DSC07066" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGqV20s5vVOaOl3w4el_3BhiEXSdngztkly6qeoUdZlCoCvyru5a17HJ7MiAIKpuTHDc_AC8nLZ-k4em1nQm_z6Xo5bcXAmNQfkON2Kb6mLwS8TPg37IjCMcGyREcfNocsePztPE26GvA/?imgmax=800" height="333" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07066" width="443" /></a> </div>
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I heated a non stick frying pan with a little extra virgin olive oil and brought it to a medium temperature, then added the egg and pasta mixture. I lowered the heat slightly and when the edges looked brown, took a peek underneath to see of it looked ready to turn over. With a spatula I did turn over the frittata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpFtrWZuFg2RPegUcwTNxxg4MaFHAtp9Xt1J1soQBslPUzONTn32h7MGclRBa08wD4y3E0R4g7PYU49eqSAc2eJOf5q2KM-wrHIZ1afZb4idT3ZoHoJzfe8RAjiSSmTcuzkjCUxxp9nH-/s1600-h/DSC07069%25255B3%25255D.jpg"><img alt="DSC07069" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPM4jxQln1q_21FHth3SLkTx-2Xe8DEIqAWW9lH3QGZdwLLqnhnBr4IH-WZ_lKWjJ8NnC8Cf8ID7P8HgRUKLNBcrAryNPsKF_bSJ3Z9j9pnAR4fsyfwiFXj1J56Ikyaku92BKFREb1vhy/?imgmax=800" height="333" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07069" width="443" /></a></div>
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It was a beautiful golden brown, so I cooked the 2nd side to match, then plated the entire thing. This dish could work very well as part of a brunch menu.</div>
Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-5450210371640856372015-01-31T19:52:00.000-08:002015-06-19T20:59:38.820-07:00Monkey Shine<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPD2zsC0KeZLPxAbUfQxoZ6C-_ZFhgqLelvNTlb4kZ2o3U9cPW5tl-ACwPgoWmoWnYW_9BZu586rGX_pLeNyJy-y2ljtmX1-TqSetBtg1zRQNVPW8xJI-nY7UCNBWiK2KTJHL136wBddf/s1600-h/DSC05885%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05885" border="0" alt="DSC05885" src="http://lh3.googleusercontent.com/-7n-bF9aAOiQ/VYTjIm3KM7I/AAAAAAAAH8U/cMPn4_-YFQA/DSC05885_thumb%25255B4%25255D.jpg?imgmax=800" width="295" height="368" /></a></p> <p align="justify">I’m now getting curious as to whether or not I can come up with a good cocktail recipe. The answer would have to be no because everything I like to drink is sweet, so a serous mixologist would have a good laugh at my expense. However a drink to be served with dessert is right up my alley.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFoCCM1MaSIjJhHPGhesO8-ACEas82fDsNs1FVoeGfpPGeM6pyJK_z6MPdqrWKoYlpsArUtqBTTsDsEfnpHRrsEWp8E8Dl1dgajPmjEsYAz48cjD6LU5kJUsMX0ZegzbyK9Vfg6NTNUnY/s1600-h/DSC05866%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05866" border="0" alt="DSC05866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpN8lenT_vOYJg-mHBXuGEbZCK2ksbnFg6PWeckTVcdiilURKZ_ZrRrjCTBwE472MHVAzqzi9lYub38yr7Pk8trt50d_pdjoUJkMoShO5bANw4la3vYlg4L-8Z9gMEGW6dgniz2YAzAjK/?imgmax=800" width="410" height="544" /></a></p> <p align="justify">It amazes me that we have accumulated so much alcohol, since I barely drink, but manage to do the lion’s share of the purchasing in our household. Anyway, I had many wonderful items to select from to create my first dessert drink. Naming it was fun and definitely based on the fact that I mixed a coconut syrup and banana flavored vodka into the concoction.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpGGxN-6bEwZdVXtNmwirOCV9nGbifyV81vQ4R0fLLVR4uBSbENOzOjYIlcPCeSeXIBY3txfO0fOTfDb2XOhVuAnOcCqj8nUIaBwanqwtYJCKmLzyREXvRlhGRIOJwOOYSMOwhI20Dq4t/s1600-h/DSC05868%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05868" border="0" alt="DSC05868" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKQ-tW_6UK9OT8KUdrN5ZK1RhjsIC-W5yeE5LvPAA9bvHe_e8z6PCrrpgH39AXD6csh0oX8Tz9tSGBzSprHFBfb0vMd-AmQq_bInfMeW-w4czCfMqzxJif1GDXGmg1f9mScdWqxNzP-uX/?imgmax=800" width="194" height="147" /></a><a href="http://lh3.googleusercontent.com/-5yknwGP8c1s/VYTjZ0Tvc3I/AAAAAAAAH68/gWYIC-Rvz9o/s1600-h/DSC05872%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05872" border="0" alt="DSC05872" src="http://lh3.googleusercontent.com/-etcDlVMOWdA/VYTjcKnpidI/AAAAAAAAH7I/e7bftl79_oI/DSC05872_thumb%25255B2%25255D.jpg?imgmax=800" width="193" height="146" /></a></p> <p>Wanting to use up some dark colored Creme de Cacao that my husband bought, I started with a jigger of that, then went on to add a jigger of the banana flavored vodka. This drink was loosely based on a Black Russian</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3KVGrUAutmlS6A45T_hDGSL0Yk_FJ0HwWI-O5a26GQyKdAVFcs4eMsGaEb1CdFvyL5dnGR5j4o0Bjiwo1ojp6g9OYFw_y3KPQDCgVyJYjKkn73G4FtccsReRjBzWA8PsnzABM61N4xL2/s1600-h/DSC05873%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05873" border="0" alt="DSC05873" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHv0IHLp0h3R7Dyqi1A66exHY6UIDewVuBYQcux-KsrlqB_PmsYpZkowTKxnSSfPXMlhKaqMUPFo2hFYQdZ-Iuy84ju34ngZhNWcZR1FV70HZxbzDWbJ9e6hnpwkvm8m_R7zO1p9DbVcU4/?imgmax=800" width="192" height="146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfymXisYsEHS1XB5Snx-Scy0UNzaO90YqxHrifEILOGydHbVKyro_dShVw6mc72hREgy0OZYqOjOgZRuBQSOr0jKBFWO-lL8c0MMnDgbWhll27CFtHAj4-R4w5dnRIMSj2nOF6vplufeew/s1600-h/DSC05875%25255B10%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05875" border="0" alt="DSC05875" src="http://lh3.googleusercontent.com/-FxrnwLCMBLU/VYTjg3IaoBI/AAAAAAAAH78/qrdq4SO13FI/DSC05875_thumb%25255B6%25255D.jpg?imgmax=800" width="194" height="146" /></a> </p> <p>To continue with the tropical elements of the drink, I decided to use 1 tablespoon of a coconut flavored simple syrup and closed with a tablespoon of Half & Half. It was really good! If you like a White Russian you should have no trouble drinking this.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-63522898413633337242015-01-27T07:46:00.000-08:002015-06-18T16:25:39.544-07:00Farro and Wild Rice<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd8xG5nxVsvYjFhPM-jliUvYFXwKCyz-nzB_DigIHUSVM6qYjil1qgR655iOMSMZZv7Drew2sOlhwE0Z8GWAEg4H8GaFsjHwrVwQuOd4Kq8URMcixMjsCNCE6a3r-gUS7N9y9f-B1H8_H/s1600-h/DSC07050%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07050" border="0" alt="DSC07050" src="http://lh3.googleusercontent.com/-GZb2Xx4LR7I/VYNTBxx-gII/AAAAAAAAHtA/qAOe3O6qdT4/DSC07050_thumb%25255B1%25255D.jpg?imgmax=800" width="473" height="358" /></a></p> <p> </p> <p align="justify">I believe I have become an expert at using up leftover wild rice, when I see small amounts left in the package. It can add flavor and texture to soups and now it can work well at improving eye appeal when mixed with farro as a whole grain side dish. Since they both take the same amount of time to cook, they make great partners. </p> <p></p> <p></p> <p></p> <p><strong></strong></p> <p><strong>Ingredients:</strong></p> <p>1C farro</p> <p>1/2C wild rice</p> <p>2 1/2C water</p> <p>2 porcini bouillon cubes</p> <p>1oz dried porcini</p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-vTLhE7MDMo0/VYNTC6r4MJI/AAAAAAAAHuI/W_q1u2WQfMQ/s1600-h/DSC07031%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07031" border="0" alt="DSC07031" src="http://lh3.googleusercontent.com/-9WuBnL6F7Vg/VYNTDQJxlWI/AAAAAAAAHuU/_eY7z888xOs/DSC07031_thumb%25255B1%25255D.jpg?imgmax=800" width="197" height="149" /></a><a href="http://lh3.googleusercontent.com/-vAU0mxk4HI4/VYNTEHW6YlI/AAAAAAAAHug/5g4RPZDnM_g/s1600-h/DSC07033%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07033" border="0" alt="DSC07033" src="http://lh3.googleusercontent.com/-yl3rVD8WNow/VYNTEsu93lI/AAAAAAAAHus/MWDh-BppIak/DSC07033_thumb%25255B1%25255D.jpg?imgmax=800" width="197" height="149" /></a> </p> <p align="justify">Boil the water over a high flame and add the bouillon cubes to flavor this side dish. Rinse the grains, drain and add to the boiling broth.</p> <p><a href="http://lh3.googleusercontent.com/-33rIfITK8R4/VYNTFdpgjdI/AAAAAAAAHu4/W3mTndAzBqs/s1600-h/DSC07035%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07035" border="0" alt="DSC07035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzxXH2HBOAgEkwsJ6gKBcDA3ZkfPsn1veDCy20JmVitdfaEXHuPvhvDwcMOGwAPxx_Tfre4wlvEaqxpvbEAzbHW46DK7l8-KGqlYUgNeSokhFv9QS-wp9c0rZ9b-dBgPSoUWONaLLUAWV/?imgmax=800" width="197" height="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUdb1EUug86ChQ5wB-Igwn1cAPU1Tk3Gsg9e57Y_k_I58ZEbKKl3CdhyphenhyphenzD1O5gIYsN86tYnRY2freasTL69Hd-OYygJ_aPDtYY9rat7_ejtmW4iq6UgpeaaU947S3UZ-BAqkD1f8L2Hpp/s1600-h/DSC07038%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07038" border="0" alt="DSC07038" src="http://lh3.googleusercontent.com/-N0fYDhSseWw/VYNTGzen7gI/AAAAAAAAHvc/mdlMi3bx8Ow/DSC07038_thumb%25255B2%25255D.jpg?imgmax=800" width="197" height="148" /></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">Bring the broth to a rolling boil, then add the dried porcini mushrooms and stir thoroughly. Cover the pot with a lid and lower the heat to a simmer. Cook for 30 minutes, check to see if all the liquid has been absorbed. Continue simmering until the grain has fully absorbed all the broth and when it does remove from heat and let sit for 10 minutes. Add a pat of butter if you’d like and fluff up the grain before serving.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-71105213628604259272015-01-21T15:41:00.000-08:002015-06-18T17:41:33.571-07:00Merguez Lamb Sausage and Dal Soup<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7rmo_13FijgeRjC2Vu9vaYc8cSxCgkEBXY9vAXDauj8bcYj2HuScYEdt6lR5YDRKRgiXNq3k45YiHRkgSpZc4NeWAfpJXPqJfLUtzXAr_3Z_bDSBUAOgz8_o0v2SrxrGCLOqUGGUOGx6/s1600-h/DSC09727%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09727" border="0" alt="DSC09727" src="http://lh3.googleusercontent.com/-LSxwHDvbE-g/VYNg8AXL_dI/AAAAAAAAHv4/4WmHboxIFN0/DSC09727_thumb%25255B1%25255D.jpg?imgmax=800" width="467" height="351" /></a> </p> <p></p> <p>Whenever I see Merguez sausages as a specialty grocer I buy a few packages. This recipe was the first time I ever used them to flavor a soup and it proved to be a good concept.</p> <p><strong></strong></p> <p><strong>Ingredients:</strong></p> <p>4-6 Merguez sausages</p> <p>1 medium yellow onion</p> <p>2small interior stalks of celery</p> <p>2t dried thyme leaves</p> <p>2T extra virgin olive oil</p> <p>2C dal (orange lentils)</p> <p>Water to cover by 2” (8-10C)</p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-zHi0cZT63Ao/VYNg9TXZ0eI/AAAAAAAAHyE/EdKnYtqxBeg/s1600-h/DSC09704%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09704" border="0" alt="DSC09704" src="http://lh3.googleusercontent.com/-4KPCItH---s/VYNg9wGU0yI/AAAAAAAAHyQ/Uvc17PhNEA0/DSC09704_thumb%25255B5%25255D.jpg?imgmax=800" width="193" height="156" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRIK1Brk7iM17nJiqE4l-TepEjte14zgQu162CoSv2Np3WVlH38kuzxehgbUOwdTxEPQaaF_pXpFMLMWiBXTMLApnF_1IGhId-aFWfnnHOokJJrIFE-m1X0mHO22p1mLsRKq51s_1HocX/s1600-h/DSC09705%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09705" border="0" alt="DSC09705" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19ksuAoCkvnTqzMDdm0cEw6QXMc_7LS9fp4m0k1WK2dpuerV8q092a3tRmcj5pb9j1l133nkFIPtFp4pZLBkVgpcq_2O54KGkDI2SZxXtWjyDFF6xu8tSjTobGbJdqTAGxouSmXSRcSCk/?imgmax=800" width="195" height="156" /></a></p> <p></p> <p></p> <p></p> <p align="justify">Finely dice the onion and celery stalks with leaves and saute in a small amount of olive oil before adding the thyme.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfkJdoV-BbNwsPwT914zuAvQemjx2EqMOIm5L-q-WUJdD5RONfY8hDesnPpsu_h6xKu-xotGncafk6JgsnZtQlLVa0Fx8gE2IrpsmFnbK6TrtMSgl_yBZPUpmcYKLb9jZDzhQpyMT2w31/s1600-h/DSC09706%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09706" border="0" alt="DSC09706" src="http://lh3.googleusercontent.com/-Ylx4HmrL31w/VYNhATqx7MI/AAAAAAAAHwk/9qRfQEfMeuI/DSC09706_thumb%25255B3%25255D.jpg?imgmax=800" width="193" height="146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D-XvjDcO8d0Ezx1fMA_fcJhAWW-77YByQIR2shiG3QIbkDDI3hkcGcS_qLHWEqWSjwdS8Hwf3jRkho1BUrDsrscGxvZR1X4OHCiOCKIqQSryak_YJSaAW9VDjjDTUXKkCEKUSa7d65D9/s1600-h/DSC09710%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09710" border="0" alt="DSC09710" src="http://lh3.googleusercontent.com/-JUGYCbVrubU/VYNhBtg_RHI/AAAAAAAAHw0/XejYiALauD0/DSC09710_thumb%25255B3%25255D.jpg?imgmax=800" width="194" height="146" /></a><a href="http://lh3.googleusercontent.com/-fD0m2DsBYwc/VYNhCFfa0RI/AAAAAAAAHxA/xliiS4WSVsM/s1600-h/DSC09711%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09711" border="0" alt="DSC09711" src="http://lh3.googleusercontent.com/-L0wYxpwYhZg/VYNhCt8mARI/AAAAAAAAHxI/6L_CvZjh7cs/DSC09711_thumb%25255B2%25255D.jpg?imgmax=800" width="386" height="309" /></a></p> <p></p> <p></p> <p></p> <p align="justify">Slice the Merguez sausages into 1/4 –1/2 pieces and add to the onions and celery. continue to saute until the meat looks lightly cooked. Browning the meat will make the soup richer in taste, but doing so may also over cook the onions which could burn and become bitter tasting. If you want to brown the meat, first push the onions and celery to the edge of the pot and move that portion of the pot slightly off the burner.</p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhry8l1zLrlqcsrQBKCECI6w7w523X0p0L9xiwxh6ZVa0ycwUOgkUboFBy7UpoNZChueZ7C-9sBWY-0m-EO2YZDRRWtukHvJ_HlbM9AwxPQLqdlEADUd94x6GAbk-B4_PunvU2fVEg3od_Z/s1600-h/DSC09713%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09713" border="0" alt="DSC09713" src="http://lh3.googleusercontent.com/-C_oJ6lHpCpA/VYNhEEAqWGI/AAAAAAAAHxU/Me2DkY8KuTQ/DSC09713_thumb%25255B2%25255D.jpg?imgmax=800" width="192" height="145" /></a><a href="http://lh3.googleusercontent.com/-qLbzkw17Oj0/VYNhEsVNPtI/AAAAAAAAHxg/at4MYGcs0H8/s1600-h/DSC09715%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09715" border="0" alt="DSC09715" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwB2_oC2t3h__a-opO6aHD3-JOR8D35m4IanhT6yRxACtyZstjOU_Xra5h3P-KzLu_nGo__YHrf9ykBPPbpMyKETwV-ZjvJWqn9g-oUf7y8zZYL5WkC3xVKpuks3QszZZAdcglpIFxjRL/?imgmax=800" width="191" height="144" /></a><a href="http://lh3.googleusercontent.com/-bT0xosv8y68/VYNhF19aPwI/AAAAAAAAHxw/57895XaFs5s/s1600-h/DSC09717%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09717" border="0" alt="DSC09717" src="http://lh3.googleusercontent.com/-aSzYytUPbeE/VYNhHFTXCVI/AAAAAAAAHx4/fJKVuAzEKBM/DSC09717_thumb%25255B1%25255D.jpg?imgmax=800" width="383" height="307" /></a> </p> <p align="justify">Rinse the dal, add to the pot and fill the pot with water so there is 2” of water above the surface of the other ingredients. Boil the water, stir the ingredients and turn the heat down to low. Cover with a lid and stir every 15 minutes until the soup is ready. The red lentils will be soft when the soup is ready.</p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBeDtrpBX3jD4pH09aCfnJCUFWH9oWeNlOo0QWPkBltHITMCuUFkufL1T7BCTGrIifqTqCiDs7qQi39Ufm6dgOuNM8aqYIGirw-xTn3wqfOYZjs2gNRzlmDO5EF2-VLuCjDLCVvCZNF-H/s1600-h/DSC09722%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC09722" border="0" alt="DSC09722" src="http://lh3.googleusercontent.com/-UFJXm-gOYN0/VYNlPFwG5kI/AAAAAAAAHy8/VZj4rq0STwY/DSC09722_thumb%25255B2%25255D.jpg?imgmax=800" width="401" height="322" /></a></p> <p align="justify">When I try this recipe again I plan to add diced Yukon gold potatoes towards the end of the cooking process, to enhance the texture of this dish. By the time I took it off the heat, the lentils had completely broken down.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-59383192069355428682014-12-29T07:33:00.000-08:002015-06-19T20:26:57.881-07:00Cumin Seed Omelette<p><a href="http://lh3.googleusercontent.com/-cTP6BQXxKgI/VYLmhhCQS1I/AAAAAAAAHsg/aviOu-avt1k/s1600-h/DSC08978%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC08978" border="0" alt="DSC08978" src="http://lh3.googleusercontent.com/-Y-ba6BeiyBU/VYLmiVfjdfI/AAAAAAAAHso/kYCfSF3LbVs/DSC08978_thumb%25255B3%25255D.jpg?imgmax=800" width="416" height="313" /></a> </p> <p><strong>Ingredients:</strong></p> <p>2-3 eggs</p> <p>milk</p> <p>3 sprigs cilantro</p> <p>cheddar cheese</p> <p>1t cumin seeds</p> <p>butter or extra virgin olive or both</p> <p> </p> <p align="justify">This was easily one of the best omelettes I have ever made. I wanted a Mexican flavor so after whipping up 2 eggs and thinning the batter with a splash of milk, I decided to make use of the cumin seeds in the pantry. I heated a frying pan with olive oil and a pat of butter and proceeded to toast the seeds, then added the eggs on top and lowered the heat.</p> <p align="justify">As the eggs were starting to set around the edge of the frying pan, I shredded some sharp cheddar cheese and tossed a small handful into the pan. I added the chopped cilantro, then folded the omelette over on itself to finish cooking.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-Cxepsp12JLc/VYTddU2w1LI/AAAAAAAAH3U/V7wCSk_Fth4/s1600-h/DSC08981%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC08981" border="0" alt="DSC08981" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHH3S7W8EYioOMulAmjkQitfGLUZnn7qIoISIbTN8R1XoRSUKkZPGx-PqEbKTJefBVzU9ME-EmVEFvUDlb_MuRGKr9mnDZd78ujGpAGzn8XMBIxXePiLWMKxieLfdpM4gRsgAiF-LFLlD/?imgmax=800" width="389" height="311" /></a> </p> <p>I tried some taco sauce on part of it, but preferred it without.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-32055068167792135922014-12-18T07:22:00.000-08:002015-06-18T08:24:22.603-07:00Cranberry Stilton Salad<p><a href="http://lh3.googleusercontent.com/-4pddh-d48sg/VYLhWRHAiDI/AAAAAAAAHpQ/h575kXCe0rQ/s1600-h/DSC08958%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC08958" border="0" alt="DSC08958" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwu55vXXgKolAzAms8HJp2BhZVQX1PE52pJy_-0bQ4x7umpFEN5td85MrDOa6-qQyz9ejJGrB71PvjVSzMCd4K2J6K4oFJ0LcIgOEgGNlWE00sLROm8B96eWN4N_-4olH5S38o3zqK08oa/?imgmax=800" width="418" height="335" /></a> </p> <p></p> <p></p> <p><strong>Ingredients:</strong></p> <p>Romaine lettuce</p> <p>Red Salad Bowl lettuce</p> <p>Cranberry Stilton Cheese</p> <p>red onion</p> <p>extra virgin olive oil</p> <p>Balsamic vinegar</p> <p>Salt and crushed pepper</p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-Ug8nUQAfsX0/VYLhX3qAMOI/AAAAAAAAHqg/YkDBF26kSd0/s1600-h/DSC08949%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC08949" border="0" alt="DSC08949" src="http://lh3.googleusercontent.com/-uEXivSPTQPY/VYLhYb4sWsI/AAAAAAAAHqs/QMXizwetnWM/DSC08949_thumb%25255B2%25255D.jpg?imgmax=800" width="192" height="145" /></a><a href="http://lh3.googleusercontent.com/--oMwt_82LcY/VYLhZNTSDOI/AAAAAAAAHq4/8QHAIhF8aGw/s1600-h/DSC08950%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC08950" border="0" alt="DSC08950" src="http://lh3.googleusercontent.com/-D30z_UqdGMM/VYLhZvBJnlI/AAAAAAAAHrE/lW-14vYfFEk/DSC08950_thumb%25255B2%25255D.jpg?imgmax=800" width="192" height="145" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_M_5zzwVK9x5tunbUrP9mIRY6fNQ5OlD4hhZGsmK1Nkj6f9DIMJid-iJgkAG_7ayZRvCYHanXTPL0yy6sZ4RKuhr8ereO4TtXs_wJPyVSdmWw2AyYl9x0Wss_OLu3_8uEndRSAg8H-9_/s1600-h/DSC08957%25255B4%25255D.jpg"></a></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">Cut or tear the washed lettuce, pat dry with a cotton kitchen towel and add to a large mixing bowl. Slice the red onion very thin and add to the lettuce. Drizzle lightly with the olive oil, add salt and freshly cracked black pepper, then toss the salad. Crumple the stilton over the top of the salad and add the Balsamic vinegar.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9QtP2HIWPkvybKMOb_lFS2Y3W70hMbNo_J6JDpm_ICYZkVKSzU2JtL5_QP8k_yIf21gvm40VAAbTmZF_C8PVhQ8Oqh4vIebiLaF9wJrifKg9AfJqqBMQ7sv1hujy7GiOELw3rRaFPIKS/s1600-h/DSC08954%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC08954" border="0" alt="DSC08954" src="http://lh3.googleusercontent.com/-svspBhWEU8c/VYLhbeWzOwI/AAAAAAAAHrc/BkJYHJj-r8I/DSC08954_thumb%25255B3%25255D.jpg?imgmax=800" width="194" height="156" /></a><a href="http://lh3.googleusercontent.com/-DiCAt8WJFjw/VYLhabCnmdI/AAAAAAAAHsM/-uUq0jv26lg/s1600-h/DSC08957%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC08957" border="0" alt="DSC08957" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HNzuOnthRCNHq3xI4OwSWORFe8dyZkG8WcKoo54e19thYDxH5LUdyhWb9P7XzWbG6pzdAWRyeDUlQ8q5KiancfMpF7eCMbM7v5jemXFOUteTpyYQTgCH28xVT5_TuFvMaW-caRz28NUb/?imgmax=800" width="194" height="155" /></a></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">Now all you need to do is toss the salad lightly and plate. This is a refreshing and slightly sweet salad that reminds me of warm weather even in the winter or our overcast summers in San Francisco. It also works well with Apricot Stilton.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-13170364406596131112014-12-01T21:17:00.000-08:002023-09-25T12:39:28.518-07:00Pumpkin Ginger Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiDm_HMlpSGHQTC5PBzZgoqfP0MbmWErFIAFyGViHC1Fls-huLpvSFv_5MKrkLJtt2obC2VkoP4EUn-9_K46Th610RREPioILlzf12A6qKyPrAE-LdqTkHfQVQlVmh8BWBEPCEUmKIhHB/s1600-h/DSC00173%25255B12%25255D.jpg"><img alt="DSC00173" border="0" height="146" src="http://lh3.googleusercontent.com/--Kt_8AhOllE/VYHAOmW4a8I/AAAAAAAAHkA/2rqRHTvyh4I/DSC00173_thumb%25255B8%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00173" width="192" /></a> <a href="http://lh3.googleusercontent.com/-bIq2klGAlvg/VYHAQUrzcKI/AAAAAAAAHkM/qtkdljXLZDo/s1600-h/DSC00174%25255B7%25255D.jpg"><img alt="DSC00174" border="0" height="146" src="http://lh3.googleusercontent.com/-IHZY7K1X5cg/VYHAREYee0I/AAAAAAAAHkU/e6W1x3c1ZaQ/DSC00174_thumb%25255B5%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00174" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mxpdeWNCNbwnDGG-MCzx25V_CiVGBOkao0Ie-ogVCV3pP8IeJVDWi3Lkt8Udx_SVrTYu9hL3HaP8nrTyWFOA8h1qbW1w30XsjaphpGERJL7jlZmclfUCN0DN3KmKreqRAwUHq6ESJgQ8/s1600-h/DSC00198%25255B5%25255D.jpg"><img alt="DSC00198" border="0" height="360" src="http://lh3.googleusercontent.com/-vCtqGyspgtI/VYHATHuakOI/AAAAAAAAHkw/CxfHivG8vY0/DSC00198_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00198" width="479" /></a> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">As it often does, Thanksgiving rolled around again, and I needed a new dessert to serve, so what better idea than to include pumpkin as a flavoring. It also gave me the opportunity to use some crystallized ginger that I had purchased some months ago. I often mention that new pantry items help me to create my recipes and Trader Joe’s pumpkin flavored caramel sauce was one such item used in this recipe along with their pumpkin butter. I made the recipe a week ahead so I could work out the type of topping to use.</p> <p align="justify"> </p> <p align="justify"><strong>Ingredients for Crust:</strong></p> <p align="justify">1 3/4C crushed gingersnap cookies</p> <p align="justify">1C almond meal</p> <p align="justify">1/2C sugar</p> <p align="justify">1 cube unsalted butter</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-k4Wpeu6iGc0/VYHAUPZVMII/AAAAAAAAHag/Q-6U8-TjIRM/s1600-h/DSC00068%25255B3%25255D.jpg"><img alt="DSC00068" border="0" height="138" src="http://lh3.googleusercontent.com/-Ty9F6PFBtRo/VYHAUnArKfI/AAAAAAAAHas/emzJvgz-Jkk/DSC00068_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00068" width="183" /></a><a href="http://lh3.googleusercontent.com/-VzZB5zrorg4/VYHAV87W8EI/AAAAAAAAHa4/3dLuKhvmemM/s1600-h/DSC00070%25255B3%25255D.jpg"><img alt="DSC00070" border="0" height="137" src="http://lh3.googleusercontent.com/-Fb3tE9ep5co/VYHAWsXo-MI/AAAAAAAAHbE/B6KHrHFOJi8/DSC00070_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00070" width="181" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgmPCN2ZJZQJ_sITdz9gLhIvc6cmQYUYZNDIgE845T3fATufZyy7Jr9WWBlK9bslOu1YY3wiLJ6CyZkkT2i_Vc9jkkz60YofTryUb81W-61m3zavmz6hq2AMAV9BPWpelFrMz3b5DHzKA/s1600-h/DSC00071%25255B3%25255D.jpg"><img alt="DSC00071" border="0" height="138" src="http://lh3.googleusercontent.com/-qx5wxbsTDBE/VYHAY9cXHvI/AAAAAAAAHbc/Q2fA4vN6hmw/DSC00071_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00071" width="183" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_0DXK5YUPPHXwI_HTeqnkSRLaiIatE0vZI2UVFCAU8QK3vL5-p4ikoUQj3i1R7ihMSd6xDsPXrS0QkY5AMdkkJCdGUKvM8fd5UqWHCKCfijiftvNCgZov4jzZ7zDOqaT_2mBmdJutC1i/s1600-h/DSC00074%25255B4%25255D.jpg"><img alt="DSC00074" border="0" height="139" src="http://lh3.googleusercontent.com/-Ahh5CpnNYwQ/VYHAa-7LvQI/AAAAAAAAHb0/6B-2-Njb2dY/DSC00074_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00074" width="184" /></a><a href="http://lh3.googleusercontent.com/-SsLgSXGBziM/VYHAdMh8egI/AAAAAAAAHcA/3iojxHAjbbE/s1600-h/DSC00078%25255B5%25255D.jpg"><img alt="DSC00078" border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTB5CnyxpGvgYSmtbrmgE-7v6H7V8oa9Qq41JdrgEFTO9xx25TV1pFuRR7R8FR2MSDDwDAT1Ql4-P97gSxuwaHvXFvBaOEDzKh109xPRk87qzEdcocV7uCeTEI9h97aTogoofvCfDcyJrf/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00078" width="183" /></a><a href="http://lh3.googleusercontent.com/-1FTYkUk0jm0/VYHAiqFOJeI/AAAAAAAAHcY/Q2fOY74EnOg/s1600-h/DSC00079%25255B4%25255D.jpg"><img alt="DSC00079" border="0" height="138" src="http://lh3.googleusercontent.com/-NKPllP12bpk/VYHAjD5tZpI/AAAAAAAAHck/MNXdWipnIdw/DSC00079_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00079" width="182" /></a> </p> <p align="justify">After finely crushing the gingersnaps by placing them inside a large plastic bag and mashing them with a rolling pin, combine with the other dry ingredients, then with a fork mix in the room temperature butter until it is distributed throughout the other ingredients. If you squeeze some together in your hand and it does not crumble away and lose its shape it is ready to press into a spring form pan. If it does not hold its shape it needs more butter added gradually until it holds it shape. Set aside in the refrigerator.</p> <p align="justify"><strong></strong></p> <p align="justify"><strong>Ingredients for Cheesecake:</strong></p> <p align="justify">3 8oz packages of Philadelphia Cream cheese</p> <p align="justify">4 extra large eggs</p> <p align="justify">1C sugar</p> <p align="justify">1t vanilla paste</p> <p align="justify">1C pumpkin pie filling</p> <p align="justify">1T pumpkin pie spice</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-2ADSyqr5T74/VYJHa5VS1tI/AAAAAAAAHc4/3wTPF2J1T9w/s1600-h/DSC00014%25255B4%25255D.jpg"><img alt="DSC00014" border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKbQNkyRO3jAos6M3rFck4AthI6Ym_F67oyCJnVg3Vt8JoqpG8T8FCeqTCVdgoR2CoEZNggCjjy9BA2D04FlZJJYoTcLZoImYI74bUguNze19uB73g_oA_pNMYrWwExci8gunScpINhi2/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00014" width="189" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oPlkD8nrqKIWPKNIn2fMN30jQ58OlaUhyOmOY8xIfXD2ELB6Wc8WqSdQDCuk_Aad59qDdutFWGGqM25NUgcsWIEvhCFiDgPwIEyQNm2pVpYghyphenhyphenGaZq3wGNVQ0MuCXbhnvAv6chhKV089/s1600-h/DSC00085%25255B3%25255D.jpg"><img alt="DSC00085" border="0" height="143" src="http://lh3.googleusercontent.com/-srkNErOikWQ/VYJHdbkDHfI/AAAAAAAAHdQ/0zDx7c-0nFc/DSC00085_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00085" width="189" /></a><a href="http://lh3.googleusercontent.com/-cOWSVbCZzGc/VYJHeWzncKI/AAAAAAAAHdY/C8_-kl0n3NY/s1600-h/DSC00087%25255B3%25255D.jpg"><img alt="DSC00087" border="0" height="142" src="http://lh3.googleusercontent.com/-xtJCyE5yFD8/VYJHe2AsykI/AAAAAAAAHdg/3LQsYFfWxaQ/DSC00087_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00087" width="188" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-nT9zZRedfBk3QpXEVywJDGlEYGGVgJcTFUCvBsFnScR56jUpqbvYW_3eeD9bI2tmPu7mF_AwzGRtXIZnyfTifyTIH_h6TL_wBlOnLTVS_yt0PFAk0OLwrqH2_kx05Wb5Va1S0Uo8QCR/s1600-h/DSC00090%25255B3%25255D.jpg"><img alt="DSC00090" border="0" height="142" src="http://lh3.googleusercontent.com/-YOn3cYxjLtk/VYJHhRbSRjI/AAAAAAAAHdw/zW-MfY1pKQs/DSC00090_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00090" width="188" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4A3zhW8IYOnp91bcjpjhDyU3BEk85ZtJGGhAfx1xUNYs2WyraZsb1KwBNgSuOhSBqlIlVsphvScfAo-G2ha9XA_0-_VYPNK6Lcx9nt1_L2hMAJlk8IbTwEQlIUWHR9UY2mZTja_ZWCNG/s1600-h/DSC00095%25255B3%25255D.jpg"><img alt="DSC00095" border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYh7HlKCpmHWFlTix5eKeKBzSWcSXqNlapiYBAig3WawZoZEZD4LMPVMBnhc8098Qw0voO31W73gahlS1JuxCgKq8tq4gz9iQpsD5esBMiqhyphenhyphenS1iavRDRjm310YCB1BlQkQtbuGr2IW-7/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00095" width="189" /></a><a href="http://lh3.googleusercontent.com/-y4EVvCb5cs8/VYJHj7I0tII/AAAAAAAAHeI/CMA467HSKd0/s1600-h/DSC00083%25255B4%25255D.jpg"><img alt="DSC00083" border="0" height="143" src="http://lh3.googleusercontent.com/-qv-ujVMHj-4/VYJHkQ26q2I/AAAAAAAAHeM/zKZHluSR-sA/DSC00083_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00083" width="190" /></a><a href="http://lh3.googleusercontent.com/-oO9WBtnWI0Y/VYJHlUqUS6I/AAAAAAAAHeY/3WDwfSL6uEM/s1600-h/DSC00096%25255B5%25255D.jpg"><img alt="DSC00096" border="0" height="142" src="http://lh3.googleusercontent.com/-2soRXtqEGKc/VYJHl7iDelI/AAAAAAAAHeg/pSoaqRXCy6w/DSC00096_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00096" width="188" /></a><a href="http://lh3.googleusercontent.com/-aWiigugCEEw/VYJHmgTAu6I/AAAAAAAAHeo/6yNfKcUwSIw/s1600-h/DSC00099%25255B4%25255D.jpg"><img alt="DSC00099" border="0" height="142" src="http://lh3.googleusercontent.com/-OKs7cMsyXHg/VYJHnCbd8uI/AAAAAAAAHes/ewJKVrOCSwM/DSC00099_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00099" width="188" /></a> </p> <p align="justify">Preheat your oven to 375 degrees. Mix the room temperature cream cheese until creamy, then add the sugar and cream together. Add the vanilla flavoring and mix again, adding the eggs and beating until fully incorporated and creamy. Add the pumpkin pie filling and spice together, then mix into the cream cheese batter until very smooth.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-KVCY4NqGuOo/VYJOOP-VxVI/AAAAAAAAHfA/Dwb-2g0Bw1I/s1600-h/DSC00102%25255B5%25255D.jpg"><img alt="DSC00102" border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nnGkkxARdr9pk_h7gn6oDupbrAkXSxuSTOjfR8TmqxoEyj151-mwRnCdzUaCPYPeJ-qGyPCdUOBa8RwDYPOTVvWu32sIFNaCi82yvGrzCJQ8oNDL4V9q5g64co4aQ5WZqR_ftnjujU9y/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00102" width="185" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXgO9nB9y_bmHUEm4JuRQjTqp4aRfJMHLxoGVXNTHjV1umybtrxfPYYLBofkC3FYK00D9EtYhepYWQr43zuig28GRHFZf0b9rW-afuiu6utuzWUu4bZkhdQeXozcfueifnbsh4tYuN1od/s1600-h/DSC00106%25255B5%25255D.jpg"><img alt="DSC00106" border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y5E26aX2e2-7bbjLOtMJ_nGZa_6AXR6w43DtlMaqWEX833jpzVeN8ybVdpaSJ-b-Uby0RKkiQdZHHVynQUIWNmeM4TBieymufOEHZQGmNKi5vZx1nYO0RA4lp0fjPXNtXsQKXLrRWUYN/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00106" width="183" /></a> </p> <p align="justify">Remove the crust from the refrigerator and fill it with the cheese cake batter. Place it in the oven on a center rack and bake approximately 45 minutes. Test with a toothpick to see if it is cooked. If the toothpick is not dry, it needs another 5 minutes. It’s important to fully cook a cheese cake or it will sink in the middle with the weight of the topping. After it is cooked, set it aside to cool while you make the topping.</p> <p align="justify"><strong>Ingredients for Topping:</strong></p> <p align="justify">1 pint sour cream</p> <p align="justify">2T sugar</p> <p align="justify">1t vanilla paste</p> <p align="justify">1 small jar pumpkin caramel</p> <p align="justify">4 oz chopped toasted pecans</p> <p align="justify">4 oz chopped crystallized ginger</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZac8jkaaeT2ZaehOCxC5mJjOWy2YdXBAxRe3ZFoHK-5mA-t71ngyDZhyphenhyphenaSAXwzy0578LUFU59yJzRxIuTTQKywTPdj2h-cLIrVxmLiRguTkPgvGhWO7uAZOIUwiA16ihzAmzmvra3tPpZ/s1600-h/DSC00109%25255B3%25255D.jpg"><img alt="DSC00109" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSmxLZxiF4Qy9kx8L1s9ySreCY6RkU-M_kqsm_FbxP3w_H1SlE-7VRYldsummbn9bmFUMrxJld-J1N-TIHGBomlrl3yTGJpHq4y3TZWS47WBbTswY97adZgOgzf-AkZ3LhaI0PL2HDO1b/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00109" width="136" /></a><a href="http://lh3.googleusercontent.com/-G8CJeOz4-_I/VYJOQ4JdUvI/AAAAAAAAHfw/szl2DrhhBlY/s1600-h/DSC00110%25255B3%25255D.jpg"><img alt="DSC00110" border="0" height="179" src="http://lh3.googleusercontent.com/-Av6rQqJz6sk/VYJORaHeiuI/AAAAAAAAHf4/_o8xKjkML-g/DSC00110_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00110" width="237" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSFY4ZZ0OE-1NAYAE6Y10t4H7_iNhRcRZi2cjleSvzFo6JTnx6wr6oYAivkGGp7reWpjx7KYfq07gLVT-sLQCtJ9RPGLX1q-rCY8nUsK2VJLglfHAErUrOKD9cdl3Oo9pZdQiiEeTExdB/s1600-h/DSC00114%25255B4%25255D.jpg"><img alt="DSC00114" border="0" height="140" src="http://lh3.googleusercontent.com/-AxiSegB9DVY/VYJOSQrV0yI/AAAAAAAAHgI/7S8OICFb1_4/DSC00114_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00114" width="185" /></a><a href="http://lh3.googleusercontent.com/-KZHbMkW0L7s/VYJOTOyCivI/AAAAAAAAHgQ/xfNvcjABfmw/s1600-h/DSC00116%25255B4%25255D.jpg"><img alt="DSC00116" border="0" height="140" src="http://lh3.googleusercontent.com/-lin15yuEtPI/VYJOTtMTn_I/AAAAAAAAHgU/7o-a6mj4ooo/DSC00116_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00116" width="185" /></a> </p> <p align="justify">Mix together the sour cream, sugar and vanilla paste. Spread it over the cheesecake. I usually start at the outside rim and work it toward the center so the thickest amount of topping is at the edge of the pan in hopes that it will keep the cheesecake from sinking in the middle. Place it back in the over for 10 minutes to set.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh3.googleusercontent.com/-bMl0PGvFSB4/VYJOUKJmFhI/AAAAAAAAHgg/PhZusPKNyNE/s1600-h/DSC00028%25255B3%25255D.jpg"><img alt="DSC00028" border="0" height="137" src="http://lh3.googleusercontent.com/-xCtM1IbWg6I/VYJOUkDLj4I/AAAAAAAAHgk/xhfIS402QRw/DSC00028_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00028" width="181" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAM6vDwTfHU1x887ZfngmaFU7fMDD8PVyXWaAv1h-KQDjqxj-Qdi71EMMN3ReuZAyKLnIVPlfrHO4oA6D4VxciZW-mWQkhNKlK1R3q6gHtZC0uDo19I3B7r2XaYk2RXQ6mh9dmE9082-1/s1600-h/DSC00031%25255B3%25255D.jpg"><img alt="DSC00031" border="0" height="136" src="http://lh3.googleusercontent.com/-Em_AHTv8pPk/VYJOVnv-IBI/AAAAAAAAHg0/3EHK6FGtb6I/DSC00031_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00031" width="180" /></a><a href="http://lh3.googleusercontent.com/-43joStgyHrk/VYJOWafyyhI/AAAAAAAAHhA/bfQNBf-I9B4/s1600-h/DSC00033%25255B3%25255D.jpg"><img alt="DSC00033" border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyRqK5djF0jf20Wc8KRzVyQswvkdqXzVh_NobInzVcr3-Uwe6O_5ywdziJMCErznUWljbRZRkwQM1fNgyl1o-pwG_nvOwNUA3ToRHrPMn3KFgbU4p8h7_ndSm90tECJBIKmWQm8pfjgPc/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00033" width="179" /></a><a href="http://lh3.googleusercontent.com/-N9e0XZEwd2I/VYJOXrx2N5I/AAAAAAAAHhQ/kFxrjI45-WY/s1600-h/DSC00032%25255B4%25255D.jpg"><img alt="DSC00032" border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0VL9q1cglu-jRZ2MIB7so3C5wLOkflPs8CNEZucswj_Z1NYLWZ94NYz42QcPg_kLPF3J0yfaPL3NiobVGAZ-TMl4ynDxiohnjYajT4sTsleZYXfV8jbkMoIphXjI9et4IopjLNjmIVnC/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00032" width="180" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_N9BhMT5PvV1SrdhuLrTrx2AWVx0YFpWhg3PoeYms1jCn9zoiOI69fe82xlwYi53e0Mx8wOKlBgueuXkHV5hB9uKXKz-FcFqI9OlXOWJ4o0ogSnoPSSc5hMTC1bDf9_kVLW0lfKY-pN7S/s1600-h/DSC00041%25255B4%25255D.jpg"><img alt="DSC00041" border="0" height="137" src="http://lh3.googleusercontent.com/-bkSnPro_lZo/VYJOZOL6bqI/AAAAAAAAHhk/cJtpmSFrP30/DSC00041_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00041" width="181" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y6xGxv2gNzfkKAOp1BtQDWJUN7o2hy8-J8Xqx4h077-eVMv8n4tvO6ghJ6fAWGRYBLSbMEeOPnf79CuXg6s92v7R8xgeyol47kJl11mWf4XxknnXx-Z4lOV4mlm77KmNbUHNi9iwh0nZ/s1600-h/DSC00037%25255B4%25255D.jpg"><img alt="DSC00037" border="0" height="136" src="http://lh3.googleusercontent.com/-rauZXf18sPQ/VYJOaiGLl-I/AAAAAAAAHh4/LJo3ya0jvx0/DSC00037_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00037" width="180" /></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">On my first try, I decided to add pumpkin butter to the top of the cheesecake to secure the white chocolate and also the pecans and ginger. The pumpkin butter had a lemon taste that I didn’t like, so ultimately I used the leftover canned pie filling instead to add another layer of pumpkin to the final product. By dividing the cake in half I could try two different types of finished topping. I like the grated white chocolate, but wanted something with more texture so I then added the toasted pecans and chopped crystallized ginger to the other half. Pretty good, but not perfect. I drizzled the pumpkin flavored caramel over them and had my “eureka “ moment.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbocbyPMDYiPE_0VX6w5Pym2f4yUtM2pmwj86_-Gtrwf136Bs_aR06yJ9I23J4t0LBI5yeSjZQRitJJToCW6tgY6x3BigcKdhI__ghg0In08_9RgjoAFSKY_gy6nL5sr798aLGmWlm_19S/s1600-h/DSC00164%25255B3%25255D.jpg"><img alt="DSC00164" border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yIqPYEORnvM3VxNqmlOgfDHgCNE_gePgGCHHWtGOjRGY6A9o9aqFMweiRHHdJJT4TPn6SWS0XpcVSU686NK7Wmr8nkz8MxctUvxATShel8z2v40G2ZV2-EsgJ0wsMDv-RkQmFXlcv0bX/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00164" width="187" /></a><a href="http://lh3.googleusercontent.com/-vnvcBiqL1tw/VYJSjos56jI/AAAAAAAAHjk/lA_o4mlPMtg/s1600-h/DSC00175%25255B3%25255D.jpg"><img alt="DSC00175" border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUMH1I_MSlTkOKWdbVU51vAjt_rzqTIT5VWLaDm-STIiX6wmtFHPjZvIXePONIXF_wYiXbz10PU1taOfixyMHRp-tc1CF5v56eCkWlp-_F1QiESlAfGIEpMasYlygErHT8kBGNu2H1790/?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00175" width="185" /></a> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v_klCaeaMezenPC_-5GAppkgSk-pFsGbJvngVMx9U4f5GVi7KhnTT4GbTcxz4vW_RmlyRVHhATrsLfmAI69gSr_92WiU6IJhX55C_Q1JkRHxDn4y5CoF4VPYr7e2mQw7_RTPjWVst-as/s1600-h/DSC00180%25255B7%25255D.jpg"><img alt="DSC00180" border="0" height="291" src="http://lh3.googleusercontent.com/-88uOMeQKYdg/VYJRuL0BFaI/AAAAAAAAHlM/Wbx2efMBW00/DSC00180_thumb%25255B5%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-color: initial; border-left: 0px; border-right: 0px; border-style: initial; border-top: 0px; border-width: 0px; display: inline;" title="DSC00180" width="385" /></a></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">On Thanksgiving day I placed a layer of the canned pie filling in the center, packed the toasted pecans and crystallized ginger into the center area and drizzled the pumpkin flavored caramel sauce all along the outer edges of the cheesecake with a little more in the center for good measure.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-65094376009830053192014-11-29T06:54:00.000-08:002015-06-18T07:51:46.569-07:00Pineapple Cranberry Sauce<p><a href="http://lh3.googleusercontent.com/-V2hwr0az6OU/VYLXRbMausI/AAAAAAAAHlc/nUSMotOI8Ug/s1600-h/DSC00144%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00144" border="0" alt="DSC00144" src="http://lh3.googleusercontent.com/-GTnZjnsK81M/VYLXR8kaKJI/AAAAAAAAHlk/DpOpNkQGfZc/DSC00144_thumb%25255B1%25255D.jpg?imgmax=800" width="393" height="296" /></a></p> <p>Ever since the first time I made fresh cranberry sauce, I have been trying to improve upon it and each time I try something new I like the result. The following recipe is an example.</p> <p> </p> <p><strong>Ingredients:</strong></p> <p>1 bag fresh cranberries</p> <p>3/4C Pineapple juice</p> <p>3/4C sugar </p> <p>1 small can crushed pineapple</p> <p><a href="http://lh3.googleusercontent.com/-kg-ugQvVYh0/VYLXSefn3TI/AAAAAAAAHm8/nKOGy48OF5Y/s1600-h/DSC00124%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00124" border="0" alt="DSC00124" src="http://lh3.googleusercontent.com/-gpy5IS5rjNc/VYLXTNH90iI/AAAAAAAAHnI/Jxh1duKJDJc/DSC00124_thumb%25255B6%25255D.jpg?imgmax=800" width="185" height="246" /></a><a href="http://lh3.googleusercontent.com/-coy7BiAVly4/VYLXUcd4Y5I/AAAAAAAAHnU/qxPfbLk1_NU/s1600-h/DSC00131%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00131" border="0" alt="DSC00131" src="http://lh3.googleusercontent.com/-DTP8MgqvIuE/VYLXU8i7d1I/AAAAAAAAHng/cF935UInVfA/DSC00131_thumb%25255B6%25255D.jpg?imgmax=800" width="188" height="246" /></a><a href="http://lh3.googleusercontent.com/-5GrPSDEp6Go/VYLXV1TkCOI/AAAAAAAAHns/iq8BSMs0TCk/s1600-h/DSC00137%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00137" border="0" alt="DSC00137" src="http://lh3.googleusercontent.com/-YYbtCWjS1iM/VYLXWZmsYZI/AAAAAAAAHn4/vyAFWYBMwn8/DSC00137_thumb%25255B4%25255D.jpg?imgmax=800" width="396" height="299" /></a></p> <p><a href="http://lh3.googleusercontent.com/-mpjwJew7MxM/VYLXZBryYoI/AAAAAAAAHoE/OpSGJ9OaW2w/s1600-h/DSC00118%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00118" border="0" alt="DSC00118" src="http://lh3.googleusercontent.com/-pCejuttE9pw/VYLXZ6LDJRI/AAAAAAAAHoM/FG526n3aMHw/DSC00118_thumb%25255B5%25255D.jpg?imgmax=800" width="185" height="140" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK29MfXUjF7lEzSLygrnsLHk-MhxN-TwEN5O5DpyOzjY6Fxom3T2nTH3SAlFZXvT0oz-3hzyTyhzpkGmUX1hE7k_mY5nYA6ILsn4ltmbIdvL92M2ckplctQH8PrlHWuKCpcZueCHLH_528/s1600-h/DSC00121%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00121" border="0" alt="DSC00121" src="http://lh3.googleusercontent.com/-y6OK5NbUoRI/VYLXb7CyN7I/AAAAAAAAHoo/I0zrg3dtzCs/DSC00121_thumb%25255B3%25255D.jpg?imgmax=800" width="187" height="141" /></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">Place the pineapple juice and sugar into a pot over medium heat and wait for it to boil. Add cranberries, lower the heat and wait for them to pop, then stir and add the crushed pineapple. If you wish you may puree the mixture for a smooth consistency, but I prefer the texture that results just from cooking. Pour into a serving bowl and set it aside until it is room temperature and ready to serve alongside your turkey or chicken dinner.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-_lwx-vCZeZk/VYLa3kUpJMI/AAAAAAAAHo4/-bwkGZYebOk/s1600-h/DSC00169%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC00169" border="0" alt="DSC00169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFn8mqe_4NK07eW1gYZsC1t8wH_CLCdIAqrMfDnO4jxk8hMTURjjeaq_Y8OXDVjl0WnKG-Nz7lhAv52-wZetOk7YkKSNTT230eXA40sSg-2TagmJ_An4hIks-xaP49b_dH7w3pFgVoODX/?imgmax=800" width="406" height="306" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-80647744398387242942014-05-05T21:11:00.000-07:002015-06-18T22:15:35.282-07:00Pesto Cream of Vegetable Soup<a href="http://lh3.googleusercontent.com/-nm_VSwAan4w/VYOYPcDFh1I/AAAAAAAAH0Y/bIsoSCkCTCk/s1600-h/DSC07288%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07288" border="0" alt="DSC07288" src="http://lh3.googleusercontent.com/-PiMJgbP3TMc/VYOYQLgHbII/AAAAAAAAH0k/gkABnKDU_VA/DSC07288_thumb%25255B3%25255D.jpg?imgmax=800" width="488" height="403" /></a> <p align="justify">After making the Vegetable Pesto Lasagne, I was left with a lot of cooked zucchini and broccoli, so I decided to make a creamy vegetable soup. The result may have been one of the best plated soups I have ever served.</p> <p> </p> <p><strong>Ingredients:</strong></p> <p>minced broccoli</p> <p>shredded zucchini </p> <p>1 medium yellow onion</p> <p>pesto</p> <p>chicken broth</p> <p>half & half</p> <p>flour</p> <p>dried thyme</p> <p>extra virgin olive oil</p> <p>salt & Pepper to taste</p> <p>fresh thyme</p> <p>nasturtium petals</p> <p> </p> <p><a href="http://lh3.googleusercontent.com/-oUiwqtsYmro/VYOYRcLme9I/AAAAAAAAHzc/aC0sW-R-T9s/s1600-h/DSC07238%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07238" border="0" alt="DSC07238" src="http://lh3.googleusercontent.com/-lCWYEiTNl_k/VYOYR8PyJbI/AAAAAAAAHzk/JEUQqRXYyp8/DSC07238_thumb%25255B2%25255D.jpg?imgmax=800" width="159" height="120" /></a><a href="http://lh3.googleusercontent.com/-hMBIlMmbMW4/VYOYSkd8LKI/AAAAAAAAHzs/i2avxFsRx1A/s1600-h/DSC07240%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07240" border="0" alt="DSC07240" src="http://lh3.googleusercontent.com/-9Y7bZ5qwwNY/VYOYTCvdHZI/AAAAAAAAHzw/2asUJpeFvDE/DSC07240_thumb%25255B2%25255D.jpg?imgmax=800" width="157" height="119" /></a><a href="http://lh3.googleusercontent.com/-VW13nODPC1o/VYOYVudLufI/AAAAAAAAH0w/wK9TGNtFxCI/s1600-h/DSC07241%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07241" border="0" alt="DSC07241" src="http://lh3.googleusercontent.com/-x9dbG3V6QKE/VYOYWJi8LeI/AAAAAAAAH08/SNdOvFOmPlY/DSC07241_thumb%25255B2%25255D.jpg?imgmax=800" width="342" height="257" /></a></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">After dicing the onion, it was sauteed in the olive oil with about a teaspoon of dried thyme leaves. The leftover broccoli and zucchini were added and stirred into the onion. if I made this without leftover vegetables that were already laced with pesto, I would have to add about 2 tablespoons of pesto into the soup at this point.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39A53ieXN9JBHwiqye6sy4duc1s2EjWpnY-Trg-sPpO5cD9nNJ-ZhWt-mAoqMxvi2VzJc92e0CgJpqoy4CVfbAdbWXpjBR54yW8puLsC79vaEV0Bj-lF5KbKqhUypbiZC97_RvTeCYo9f/s1600-h/DSC07245%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07245" border="0" alt="DSC07245" src="http://lh3.googleusercontent.com/-F4gHvrsQjng/VYOkEqKhp3I/AAAAAAAAH1M/PpCVGU9v--A/DSC07245_thumb%25255B1%25255D.jpg?imgmax=800" width="329" height="248" /></a>  </p> <p></p> <p align="justify">Chicken broth was then added to the sauteed vegetables before they were stirred together. Since the vegetables were already partially cooked, the pot was left on a low flame to simmer.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWaXLK3qtNuwSwuaSGI89mdMsnFW28IR-7hYjqkUtUjnVmtW83dwIy0d6ahGzQOjBtmHU6o4Ygv0SksAXB2UBJI_bPz29BNOV8emzketMe92xLGAgPATvVRg769TTafddA-9-iyHT_Kqo/s1600-h/DSC07247%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07247" border="0" alt="DSC07247" src="http://lh3.googleusercontent.com/-ds7UbJ1OIPE/VYOkFxsPDaI/AAAAAAAAH1c/TQTk8CP7PhA/DSC07247_thumb%25255B1%25255D.jpg?imgmax=800" width="195" height="147" /></a><a href="http://lh3.googleusercontent.com/--QVvlhOEuz0/VYOkGaB-I4I/AAAAAAAAH1o/sg9I6oMRjsU/s1600-h/DSC07251%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07251" border="0" alt="DSC07251" src="http://lh3.googleusercontent.com/-feLq28XRLMo/VYOkGwbFgwI/AAAAAAAAH1s/xLyqxsETKNg/DSC07251_thumb%25255B1%25255D.jpg?imgmax=800" width="195" height="147" /></a><a href="http://lh3.googleusercontent.com/-vFZbr-DNjGU/VYOkHkn6c0I/AAAAAAAAH14/wi7NqIttQKI/s1600-h/DSC07253%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07253" border="0" alt="DSC07253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNsnc3aBA8yyG6Eblt3hVzpFgy1Y_Wd0pGzlWf4374mrOskuM_4RavvQKhbUYGc_Ui4m_88vyG2Twwr0VnSGwZETIhpjXFcyIr-lhcpQe1pba1XlZUTDyYhgJAs70EYHJ-jXvL5_-aymy/?imgmax=800" width="342" height="258" /></a> </p> <p></p> <p></p> <p align="justify">When making “creamed” soups, I often mix two tablespoons of flour with enough milk or cream to make a light batter, in order to enrich the taste and thicken the soup.</p> <p><a href="http://lh3.googleusercontent.com/-WgwDD6eermM/VYOkI6JXQ4I/AAAAAAAAH2I/QE-S6bGUaUs/s1600-h/DSC07254%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07254" border="0" alt="DSC07254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RURzFAVsxsMx0p7Q-jrEk_u5EP59c5wu1BMMgbcbZ80-ZwX81nuvo81lWqWET87pNeWXSkS8AnT6X4fabTiH8o5Hb1BkkfwDLG6mhM2yeadTWH6s-LG2pzESJA4UZieASOTTtSOqAiED/?imgmax=800" width="436" height="328" /></a> </p> <p></p> <p></p> <p align="justify">After the flour mixture is stirred into the soup and has simmered long enough to keep the flour from tasting raw, the emersion blender does the rest of the work and the soup is ready to plate.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-lEaVEaUJ_3Q/VYOkKCA_8QI/AAAAAAAAH2Y/cyBDQQhmnjo/s1600-h/DSC07256%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07256" border="0" alt="DSC07256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOKVxa0I56AAvW1Wwp7U6pPr8ZjmvDs_qqzEJ_95G1PfmNIXH4iOMnuCXfRotYa3tyO7Aj8UaeIqnVh3zUVnwqlDOKnAtMKFfUFMVkThKn7PhcS_25wRkqyWKIoVWCWzmPCM3FdIu9r8D/?imgmax=800" width="139" height="184" /></a><a href="http://lh3.googleusercontent.com/-jXDninvOjEk/VYOkLecOkZI/AAAAAAAAH2o/os4qViPFleU/s1600-h/DSC07258%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07258" border="0" alt="DSC07258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHt2OoSzyr7lrHoQq0n0mXfIGUSnsgg_Y5gO7STYf2Pzsn17PXrliM_PcaiW6jkoowLHG9JK1w_XO_E0utlCwfFDhfVdtuelVYSzcJ4gMWWc27i7NQuDRA6bbcec7SzOPzj2HBupNzzT8/?imgmax=800" width="244" height="184" /></a>   </p> <p></p> <p></p> <p></p> <p align="justify">Instead of using a commercial basil oil to finish the soup, I thawed a pesto that I had made earlier and froze, then added it to extra virgin olive oil, mixed it together and drizzled it over the plated soup.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-QMJ95ef8qQ8/VYOkMrI0BnI/AAAAAAAAH24/4Qjd2QiZVUs/s1600-h/DSC07289%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC07289" border="0" alt="DSC07289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xUgm5oxjd9UMfLzxE7C3JLodvOkKwIELQb_3RIVaScPNCSSAQ0sT6AcqmqA_v9wA5unsBc8Y0V3vsfvvfcMom1tw3WI45zq9Cx2Ql_Lr27Bzy1Hq6G59pHr19P7678693i_SlzgpMHEh/?imgmax=800" width="374" height="282" /></a> </p> <p>Nasturtium petals that I had picked for a salad were the perfect way to brighten the color on this dish. I also added fresh thyme leaves for an extra layer of flavor.</p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-40451167856354354772014-04-30T08:03:00.001-07:002014-04-30T22:46:37.617-07:00Vegetable Pesto Lasagne<div align="justify">
<a href="http://lh3.ggpht.com/-TyUjneD1Lvk/U2EQwuink5I/AAAAAAAAFsY/PD08iKAKWuI/s1600-h/DSC07224%25255B10%25255D.jpg"><img alt="DSC07224" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_M0una5DwfcmiN08UR0SilroQL9xAerLr8qioB6KTYN8fPwTtoXhVjqTGCB1oun0E_VDtc_Y2roo_eF-yxBRkd744foj-xF4j8MVjd1O94i_5SQWdNZ9isuaA8yNag_Pua6MkbegMSC3/?imgmax=800" height="323" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07224" width="425" /></a></div>
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For years I've been thinking about trying to make a green vegetarian lasagne and this Easter I finally gave it a go. I wasn't certain whether either the broccoli or zucchini would be flavorful enough on their own, so I used both of them and for even more flavor I added pesto to the mix. This was then layered with béchamel, because a tomato based sauce would certainly overpower the already delicate flavors.</div>
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<strong>Ingredients:</strong><br />
1 box flat lasagna sheets<br />
2 small heads of broccoli<br />
3 medium zucchini<br />
2C chicken broth (or sub vegetable)<br />
2T olive oil<br />
3T butter<br />
4T pesto<br />
salt &amp; pepper to taste<br />
2C freshly grated parmigiano<br />
2C coarsely grated Pesto Gouda<br />
1C ricotta<br />
1 egg<br />
1T minced parsley<br />
3C béchamel sauce<br />
4T butter<br />
4T flour<br />
3C whole milk<br />
grated nutmeg to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GqlCf8spMI4UJo4Fsv0EAgY5sqEKuUOGkAXcTfH3XZRwjpiyuT21GhJ7xtfRKHaIR6a-YT-YGAcW3JOzgRn3UJAKhIVsBHq6pJxMXDnyyYot4kyVkxk7UjBBiyCFEJBnYof0pkXCjmvO/s1600-h/DSC07158%25255B3%25255D.jpg"><img alt="DSC07158" border="0" src="http://lh6.ggpht.com/-kd4Izfr3oGk/U2EQzCOIKNI/AAAAAAAAFtI/3bm7bA6RbqU/DSC07158_thumb%25255B1%25255D.jpg?imgmax=800" height="136" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07158" width="178" /></a><a href="http://lh6.ggpht.com/-HhGgLbTPwoU/U2EYmTjz-OI/AAAAAAAAFtQ/kCFQXwtjEz4/s1600-h/DSC07162%25255B9%25255D.jpg"><img alt="DSC07162" border="0" src="http://lh3.ggpht.com/-u87I-b5KfB0/U2EYnMpdqjI/AAAAAAAAFtY/1hLDZk_5vf4/DSC07162_thumb%25255B5%25255D.jpg?imgmax=800" height="135" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07162" width="170" /></a> <br />
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After putting the raw broccoli into the food processor, I blanched it in the chicken broth so the color would stay bright green. After draining the blanched vegetable I added 2T of thawed pesto that I had made ahead of time and frozen. Both salt and pepper were added to boost the flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5VxagMfWPGuBgMhCsPbKQsYXunNMfLCvJd098MYWzfoDeROAkllEtEYaBS3hIH8rOrTSFEzjvve5HFJU9qZG_e3U4ACD6t_7Rqj4hn-xBk_zxu6aBSdwJ0aCIJKCsG25Jl7pUDdUfij-/s1600-h/DSC07176%25255B5%25255D.jpg"><img alt="DSC07176" border="0" src="http://lh6.ggpht.com/-vGxrSudUf-4/U2EYo0r9EKI/AAAAAAAAFto/BgS7cv1pHkQ/DSC07176_thumb%25255B3%25255D.jpg?imgmax=800" height="137" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07176" width="174" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKz1lAvaQcUuckyluOUkXFFQO5tuKmO2HV-bdWcdcCgh_PXyV-szYiIHSm3j_nSVVSWSpU-rkvEVrlubLYllOZbB0c30yb7dkxDludCLwtu0tMVPdGoVUBZyD6l_5WqtSznsqj3FTmmJq/s1600-h/DSC07165%25255B12%25255D.jpg"><img alt="DSC07165" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JKnIoVLUbCpn82l6TbSoKJmFH-JUhnKL4pgOme47vGotyKa0PxS_1Cuh4pmvAPBK5aEkKZiY1N9GV6Ye8MzExQ49hZI_0Z0b1HQ6QmhqP-AfoROsdhJ6lMNPluC_n8_fXJKCLxnpOWUs/?imgmax=800" height="137" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07165" width="179" /></a> </div>
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Since the zucchini was more delicate in both texture and flavor, it was shredded and sautéed in butter, with a little olive oil to keep it from smoking, while I did a quick sauté. Pesto was again added after draining.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WnZtUFMNjrEfyG214V2AcaV4ZvVuoObfJnr3r9cEP6Ed5Alp30APTZxrrTlTbE3nsld0HKFgHaCxBofxnHCpJGMBDkqgG4-t3Q752_HiszVZqIkvyFbKEDfGbbCj_VtOlS-DYpYlTjFz/s1600-h/DSC07186%25255B8%25255D.jpg"><img alt="DSC07186" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQrbEnetF6W1blwG1r-GFzZCcw5l6BUfo_Xr6LbAc0ZuQqcNs-5TzvT_xMDokd86uAuCTBPeziXEA5iAF1Kl1wZ3-zSZ5VWLla8MRzTBYqcKdgSnkuiWoSjI6bK1NypFMrc0KPEg97YEI/?imgmax=800" height="279" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07186" width="364" /></a> </div>
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Next came the ricotta mixed with the egg and parsley. In truth, I think skipping this layer would actually improve the dish, so I plan on eliminating it next time I try this lasagne. However, it has inspired the idea to try a ricotta pesto lasagne with a tomato based sauce.</div>
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<a href="http://lh6.ggpht.com/-lXddMgtoB88/U2EYsqyifuI/AAAAAAAAFuQ/vgEKpsCwiKo/s1600-h/DSC07187%25255B4%25255D.jpg"><img alt="DSC07187" border="0" src="http://lh3.ggpht.com/-GxxR0T3rOAY/U2EYtdtsVII/AAAAAAAAFuY/JSuXCPt9myk/DSC07187_thumb%25255B2%25255D.jpg?imgmax=800" height="136" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07187" width="175" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tnr39cw1kZ-YkRwgViW_8KsN0HUad9bLpo97NpMgSDt4zq7DTJVkJ7yq6jL2L02x8n4OA1XWZ_SmJNRqe-AHPQ8mvymfmP7UTKuGkwPcICvi5PZE8xHB_8NKHMFECM7alqLuOcxTmLb3/s1600-h/DSC07190%25255B4%25255D.jpg"><img alt="DSC07190" border="0" src="http://lh3.ggpht.com/-3ifAmvC7Fcc/U2EYu8PyXuI/AAAAAAAAFuo/iQK22FPVgz0/DSC07190_thumb%25255B2%25255D.jpg?imgmax=800" height="133" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07190" width="172" /></a> </div>
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A large pasta pot was being filled with water and brought to a boil. Before the béchamel was started, 4 pasta sheets were added and boiled until tender. If I have noticed anything about Italian cooking in Italy, it is that lasagne is never served al dente like other pasta. The sheets were taken from the pot with tongs, so they could drain and be placed on a cotton dish cloth. When waiting for the pasta to cook, you can grate the cheese.</div>
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<a href="http://lh3.ggpht.com/-WU_cF_csD_c/U2EYviND6ZI/AAAAAAAAFuw/UN7nNgl_43o/s1600-h/DSC07179%25255B6%25255D.jpg"><img alt="DSC07179" border="0" src="http://lh3.ggpht.com/-W_1OnIlg2ls/U2EYwcuQdII/AAAAAAAAFu4/S9LJAUrXDqM/DSC07179_thumb%25255B4%25255D.jpg?imgmax=800" height="136" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07179" width="172" /></a><a href="http://lh6.ggpht.com/-fQGNcbZrMu8/U2EYxX3LVvI/AAAAAAAAFvA/wAnq1z6Sm08/s1600-h/DSC07181%25255B4%25255D.jpg"><img alt="DSC07181" border="0" src="http://lh5.ggpht.com/-8h2RLjGiFiI/U2EYx8TMKLI/AAAAAAAAFvI/FZz4KDswycQ/DSC07181_thumb%25255B2%25255D.jpg?imgmax=800" height="135" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07181" width="175" /></a> </div>
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Next came the béchamel. Butter was added to a pan and melted at a low heat. After adding the flour and whisking the two ingredients together, the heat was raised to medium temperature, while the raw flour was being cooked for a few minutes, just short of turning color. The milk was then slowly whisked into the mixture and the whisking continued until the béchamel thickened to a more than heavy cream stage. Freshly grated nutmeg was added when the heat was turned off and the pot was covered to prevent a skin forming on the sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiioT6TdHmkgQdSJ6IpUeis1XRPn7HpfZ3fbh9POAm0QNqBlRZkJIW03oE5VPLmo7-3c51P_581rSSIpQrSo7fVyB0sD4mRiG-rDfdfxcAFq1WhVe-a5No5oZz-PkGQHhWhpk4bOfznPx/s1600-h/DSC07194%25255B5%25255D.jpg"><img alt="DSC07194" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX7bauJMfnlZDr0-gVoz-HlVTz25TN3-Qrw1jt-ghqIpTwSbIvPv6VnIBVxOJKPqSCtZRzUkNQgQyTJ25qWYIP8pepG6KZWMBUcp-8CeX5Wc4UIhZQ0OkBFWV0nZ12bOFPuUiCt89oIKv/?imgmax=800" height="279" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07194" width="361" /></a> </div>
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The lasagna dish was buttered and the first layer of pasta went on the bottom; a layer of vegetable, in this case zucchini, was added next, along with a light layer of the grated pesto cheese.</div>
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<a href="http://lh4.ggpht.com/-qKg2UXkgchM/U2EY0ulce7I/AAAAAAAAFvg/qZcfv1CUYIg/s1600-h/DSC07197%25255B6%25255D.jpg"><img alt="DSC07197" border="0" src="http://lh4.ggpht.com/--es-s6xVM4A/U2EY1Zxxi6I/AAAAAAAAFvo/P7U1C8tccAo/DSC07197_thumb%25255B4%25255D.jpg?imgmax=800" height="279" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07197" width="360" /></a> </div>
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A layer of béchamel and a light layer of parmigiano were added.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwFUpabNA3dY4BY8At7X53r9RVuncqXynSDwH6MrW7Zun0SgyrgMpywchuAjRrOy_UKVGBNJeTcikt9J8ulxX-FH-RjrbA7GWlbddlgNxwZFXIFE3cehDMiXkcPj6hOpoLtK3_GE0i5_D/s1600-h/DSC07199%25255B4%25255D.jpg"><img alt="DSC07199" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3NO1NrLHcYHQfAlp2EjKin5E9s7gM3i-E7w229eS8YQdcov2GeSmQdB0IOaw4zsCs9QuCgrbgfGrVhc-RB4i1GqJmVzNh4HIhyfoQtw558eLFRCGmleuRyZFvyfLuzakg0lj0F5nTprh/?imgmax=800" height="135" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07199" width="175" /></a><a href="http://lh6.ggpht.com/-5jsCcLZFjN8/U2EY3pZ-dhI/AAAAAAAAFwA/MjND2xyDgG0/s1600-h/DSC07203%25255B3%25255D.jpg"><img alt="DSC07203" border="0" src="http://lh5.ggpht.com/-kEE-8_FYgmM/U2EY4UFqhtI/AAAAAAAAFwI/ftKHk3ZwZlo/DSC07203_thumb%25255B1%25255D.jpg?imgmax=800" height="135" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07203" width="177" /></a> </div>
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More pasta, was added with a thin layer of the ricotta mixture and some of the shredded pesto gouda.</div>
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<a href="http://lh5.ggpht.com/-m4yHkpJpd7g/U2EY5Q1qZDI/AAAAAAAAFwQ/6MYrTKd-Hoc/s1600-h/DSC07205%25255B5%25255D.jpg"><img alt="DSC07205" border="0" src="http://lh6.ggpht.com/-qLMACggLuss/U2EY57fNvKI/AAAAAAAAFwY/J_g6RRv7X2M/DSC07205_thumb%25255B3%25255D.jpg?imgmax=800" height="137" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07205" width="176" /></a><a href="http://lh4.ggpht.com/-OP_iagOb470/U2EY68l_ziI/AAAAAAAAFwg/U9Lg5HlvJ40/s1600-h/DSC07207%25255B5%25255D.jpg"><img alt="DSC07207" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKuyR7CTt9-wdw4_nPeF9U8JKQ8sOMJzhWO9wT5o1woxkUTDjaRcK0vN5mpixtLhLNs3xPxfcz8zHUg0ueDfsbWUpJ_LCd41xO7C9dsWSfJ6qHjHX9iuq4L8WHYsIj00xP9Q2Ytl6KSsN/?imgmax=800" height="137" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07207" width="174" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlQJsFpHSiNKrsAEvIB1Ixem3kTCSLVKnY66fEhTb4_dWGQin1KLVXUMCa5UFD-9Swx20okgRhMbhTdzWZr1AbY7j2-QpcPqSbHxU3snuPx3NTrnMIOdPMBcKM5IFGwEFNjY0RJ9zdr9k/s1600-h/DSC07208%25255B3%25255D.jpg"><img alt="DSC07208" border="0" src="http://lh5.ggpht.com/-0pHfzHcp2Yc/U2EY9PQ3SOI/AAAAAAAAFw4/CbVwzfcKYIU/DSC07208_thumb%25255B1%25255D.jpg?imgmax=800" height="274" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07208" width="360" /></a> </div>
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Layers of pasta and broccoli with the pesto gouda, along with béchamel and parmigiano were alternated with the zucchini and ricotta layers, until the pan was filled. The last layer was merely béchamel and parmigiano.</div>
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<a href="http://lh6.ggpht.com/-3ZxyDgPd4DQ/U2EY90YVXDI/AAAAAAAAFxA/bX8W-SXEzi4/s1600-h/DSC07221%25255B4%25255D.jpg"><img alt="DSC07221" border="0" src="http://lh3.ggpht.com/-kpsrGWKkmZs/U2EY-uZLCfI/AAAAAAAAFxI/iGwo2PERL3s/DSC07221_thumb%25255B2%25255D.jpg?imgmax=800" height="274" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC07221" width="358" /></a> </div>
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The completed lasagne was placed into a 325 degree preheated oven for about an hour. The top layer browned nicely and let me know when to take it from the oven, although technically I just turned off the oven and left it inside, since other components of the meal were still in need of some attention.</div>
Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-64277521840277953342014-04-30T07:51:00.000-07:002014-10-25T08:41:10.805-07:00Vegetable Pesto Lasagne Leftovers<a href="http://lh5.ggpht.com/-DzVGioPNdc8/U2Eb2vNRs7I/AAAAAAAAFxU/zeNTyMmN6fI/s1600-h/DSC07210%25255B3%25255D.jpg"><img alt="DSC07210" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOIUtj0WViHj3UFhja1H2_FqI1hl7uCUPljmUvUdTMBrpSeNWX8za755k6BqEQ1DBnvBhX5rlD9fR22tQQpMPXB9wi528wEFAL0yG0scmt3UCB64uj5KhtURkmBW21OeZNMKgOOstbKak/?imgmax=800" height="278" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07210" width="365" /></a><br />
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While I might never make this dish on its own, it was good enough to serve to guests. After making the components of the vegetarian lasagne and assembling it, it was very clear that I had made much more than needed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ETjaS0wOqRu5yJfkKhlwe7QPlKUyp3jiJ3btd0YVvEfO3e_BTMSSAhZ0SCRwsEGHljWFkyDqtJ_Xr252JT-JaK4N8f4yVPSkgNlaIpRsi2O7U3vXtI7tHSGgACic6L8ENNUshnuiay8L/s1600-h/DSC07211%25255B3%25255D.jpg"><img alt="DSC07211" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0t7WZwvfB_EgH8BuZOxOOHGH6jLjaOnUbVkePhyphenhyphenLWZ5GNuc9FVclim0cP_HDxeW321Y4YuvD67ZLDY1iZf4vkagOn6D9gr2nRpeMc3NSkSXmhPbyBG5cXidp5W0NrZfvC0O0XE2TJQyP/?imgmax=800" height="278" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC07211" width="366" /></a> </div>
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Since I had pasta left over it seemed a good idea to try and use the other leftover ingredients for a pasta dish, so I cut up the pasta sheets, folded in some of the broccoli and bechamel sauce, then some of the shredded pesto Gouda, and microwaved it until the cheese melted. A quick stir and a sprinkling of parmigiano sealed the deal!</div>
Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-90857972982555064422013-11-08T09:21:00.000-08:002014-04-17T12:26:10.678-07:00The Cheese Course<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KkjhIYcXK1HDTQdDxOG7I1nZKVvfTNXzTuMuQutEeptYHlOA5Mvm7REaQVldG79HJ-EzrbP9r9Dh6gv7as9P_uD-Ht9GAZ9CsgoHzyrlXhOv-1rvyFENKf1ZDagr0P5EmkpCw97yQAb3/s1600-h/DSC05270%25255B3%25255D.jpg"><img alt="DSC05270" border="0" src="http://lh5.ggpht.com/-xikEO0Kb3yo/UwY50-L7QaI/AAAAAAAAFMI/7E_W3TJ0YFo/DSC05270_thumb%25255B1%25255D.jpg?imgmax=800" height="262" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC05270" width="344" /></a> <br />
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While renting a vacation apartment near Campo Dei Fiore in Rome, I took the opportunity to cook for friends and was drawing a blank when it came to dessert. Because I had seen so many cheeses in the nearby shops, it seemed like a good idea to finally try making a cheese plate, so I did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOWYiessHZMYOdIS7gl_bs5Wt5eQs4ynWpquuBAgvx6TJRitMqoCofRZr_VorZGi7oHeNb4k8USDdO8_X65afR6x3yD4mRR6SdClx9PKDMI-xoBcdhOXwv2EmCth3Vw6vZfFo7Gmx5CCN/s1600-h/DSC04257%25255B6%25255D.jpg"><img alt="DSC04257" border="0" src="http://lh3.ggpht.com/-rpj572sWW-4/UwY52eZLp2I/AAAAAAAAFMY/nG2gc2aDaOM/DSC04257_thumb%25255B4%25255D.jpg?imgmax=800" height="130" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04257" width="165" /></a><a href="http://lh5.ggpht.com/-lGmSz8Iv_d0/UwY53ffREXI/AAAAAAAAFMg/EwcqW_nBCsw/s1600-h/DSC04258%25255B10%25255D.jpg"><img alt="DSC04258" border="0" src="http://lh5.ggpht.com/-B4KJyW6HQQI/UwY5317PGYI/AAAAAAAAFMk/ET0GfwtZMsY/DSC04258_thumb%25255B6%25255D.jpg?imgmax=800" height="129" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04258" width="159" /></a> </div>
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After selecting several types of cheese, I decided to include individual condiments with each selection. Since I had a Pecorino Romano with it's salty, strong taste, I decided to pair it with a shallot and fruit jam to contrast sweetness with the saltiness. First I sauteed the shallots in olive oil, added chopped cranberries and for good measure, some apricot juice.</div>
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<a href="http://lh6.ggpht.com/-PEGu9jC1B8k/UwY55fcC1jI/AAAAAAAAFMw/s6h3dhrgLtk/s1600-h/DSC04261%25255B8%25255D.jpg"><img alt="DSC04261" border="0" src="http://lh3.ggpht.com/-rUrAn_jxiR8/UwY558oJ68I/AAAAAAAAFM0/2FwjEnaN9Us/DSC04261_thumb%25255B6%25255D.jpg?imgmax=800" height="127" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04261" width="158" /></a><a href="http://lh3.ggpht.com/-cosG6Ln89aA/UwY56qLWZmI/AAAAAAAAFM8/iwEod8fsycQ/s1600-h/DSC04263%25255B7%25255D.jpg"><img alt="DSC04263" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vFg7lEcyquR6oWPpPrjxy58SiRoWpwnxPEvLZEoyhU1bZpicMayCnoaeIJwrB4a4rBkNOQ8Qq09hJYVNeJQmbIBrZXr8XvVY1Kiq6fqXOphU4e4U3ipjJ_dTOmKGlMYv-SMWmkIz10I0/?imgmax=800" height="125" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04263" width="164" /></a> </div>
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As it cooked down, it needed a little kick, so I added some balsamic vinegar and cooked it down even more until I had a reasonable density and textural contrast for the cheese.</div>
<a href="http://lh3.ggpht.com/-sAiuo8wg7zQ/UwY58LX4NfI/AAAAAAAAFNQ/Zp3m-Phk5lw/s1600-h/DSC05269%25255B3%25255D.jpg"><img alt="DSC05269" border="0" src="http://lh3.ggpht.com/-XXXnYe1MYW4/UwY58nMC8-I/AAAAAAAAFNY/klVIdWULilE/DSC05269_thumb%25255B1%25255D.jpg?imgmax=800" height="256" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC05269" width="336" /></a> <br />
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I resorted to my old standby of goat cheese, walnuts and honey for the second course. I discovered that combination in the Dordogne area of Southern France and have been using it in salads ever since. Because I already had a strong cheese on the plate, I combined the goat cheese with the sweeter, more buttery tasting Mascarpone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjccuxHmTzTs8CffmFjKK2ca4HfbuThNRdM9Q8uBb7VCGLfOtBR_SLdr5yjO9gublvcqok9XBfU1HgsiJ2EBCZKaSIPSoApI4zDOm_sZ4MstrQIUNkhv0D-eYlF7k1TogxKf5xlA_LngWc/s1600-h/DSC04825%25255B7%25255D.jpg"><img alt="DSC04825" border="0" src="http://lh4.ggpht.com/-9YzrRUVpkrU/UwY594SmxbI/AAAAAAAAFNo/TT6nQDcZEHo/DSC04825_thumb%25255B3%25255D.jpg?imgmax=800" height="131" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04825" width="172" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKqB4t8Ehkf38oYAb0VC3rtobGtijGpAvXt0-ABs7nKRwcu-98MeeBPX78TXMLolZWb0CxXuaRuQsIT8SAeYkqNz9sFIb9b3JcDwlhDb9Ldw1dpy4u74i6KtbjdvSGBHc2WFj46DfEnxZ/s1600-h/DSC04827%25255B3%25255D.jpg"><img alt="DSC04827" border="0" src="http://lh5.ggpht.com/-J8pCNL8KLNY/UwY5_cH1lxI/AAAAAAAAFN4/6G8pQsA4RwY/DSC04827_thumb%25255B1%25255D.jpg?imgmax=800" height="131" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04827" width="172" /></a><a href="http://lh3.ggpht.com/-y7JjEnvIIbc/UwY6Adv7tJI/AAAAAAAAFOA/sdYUH3Dky4A/s1600-h/DSC04831%25255B3%25255D.jpg"><img alt="DSC04831" border="0" src="http://lh6.ggpht.com/-6vYI4v5ZNio/UwY6BB_PgSI/AAAAAAAAFOI/6HOo4VLtsh0/DSC04831_thumb%25255B1%25255D.jpg?imgmax=800" height="269" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04831" width="353" /></a> </div>
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After mixing the equal parts of cheese together, each piece was rolled in chopped walnuts and a "dimple" was placed on each piece, so that they would be able to hold some of the honey in place.</div>
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<a href="http://lh4.ggpht.com/-YoPM_5k-l5I/UwY6BzGGaFI/AAAAAAAAFOQ/Dm70eiSp3OE/s1600-h/DSC05264%25255B3%25255D.jpg"><img alt="DSC05264" border="0" src="http://lh4.ggpht.com/-e2f7LBVb5uQ/UwY6Cvpby5I/AAAAAAAAFOY/fQauO0G9KlU/DSC05264_thumb%25255B1%25255D.jpg?imgmax=800" height="269" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC05264" width="354" /></a> </div>
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Although it is not shown in the first photo of this post, I also paired a semi firm truffle cheese with walnuts and that proved to provide a nice contrast in flavors and textures.</div>
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<a href="http://lh3.ggpht.com/-NAJooYjbZXQ/UwY6DGeIz6I/AAAAAAAAFOg/bxHmBS4wC2c/s1600-h/DSC04843%25255B4%25255D.jpg"><img alt="DSC04843" border="0" src="http://lh5.ggpht.com/-Qza52xbFuVE/UwY6DxqbHPI/AAAAAAAAFOo/HfQm7Fm9Od8/DSC04843_thumb%25255B2%25255D.jpg?imgmax=800" height="268" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04843" width="350" /></a> </div>
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I've saved the best for last. I couldn't resist trying a sheep's milk ricotta, even though I had no idea what to expect. It turned out to be the sweetest most luscious ricotta I have ever eaten.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcm1XQnGxYYQrcODZlZLyWHTYE7GQ_TUeoZNaqiypNWhQa6RkDl2cdiWVrVmaUojoaXD1EQh9m3w42y6ToHcC0JExJa3Ex7yHZF687aUapUcrjxRcwA6v1EhTlKwwOOUvc4xGwj28WhJDg/s1600-h/DSC04840%25255B3%25255D.jpg"><img alt="DSC04840" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcVZodGe-yi225bTSYfAWxVxWRELWBYwbZqJjykhPeEMO9yraDEGNGCWcaAT-q9taBSr12Z73pT78wSILNMBJ9Uj0LrGVP6uKHQCNOoSWlUClYE2fEi5xgNBGTsTpKUiVQUq4_kGdW9iC/?imgmax=800" height="264" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC04840" width="347" /></a></div>
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The condiment was so easy I didn't bother to photograph it. I merely heated some dried cherries in balsamic, let it reduce and develop a syrupy consistency and adjusted the taste with a little sugar.</div>
<a href="http://lh5.ggpht.com/-LuiIKl5FFqs/UwY6GDQey4I/AAAAAAAAFPA/pmnp4WEr0Wk/s1600-h/DSC05263%25255B3%25255D.jpg"><img alt="DSC05263" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUObzl1uCfIXFhevJe-6GB94VIPYuB1BdBG4e9TJKRt3z7Y8YFGNpM4NtoMlMM_Nz4V6NHVdoVMzYaQxozU8nruxtv40GfdafkstBfXMoHNPXMv8D-_uKxcHs3zUHKb12uZHEu1-OV92P1/?imgmax=800" height="267" style="border-image: none; border: 0px currentColor; display: inline;" title="DSC05263" width="351" /></a> <br />
It was so delicious, I used the leftovers for a small lunch the following day.Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-49895818975620081012012-06-04T07:13:00.001-07:002012-06-04T07:17:55.918-07:00Pesto Macaroni and Cheese<p>After making my first macaroni and cheese, it seemed like a good idea to expand on this theme and see what I could come up with.<strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkwluqZ3GyEh_Pvpk3sjKLhYqykz2vNPnl_tYXjo_MpKDTyCra1Fa2anB3nGU-xHjzVuLdxX2AUFIMzbv3kYFYVe_wwgACGpsAN6aaUtOQbmQDEh2eeGU_Fx0ebsApxgTdRyoMCLPtToA/s1600-h/DSC01931%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01931" border="0" alt="DSC01931" src="http://lh6.ggpht.com/-99TN-D_TX84/T8zDks6TAKI/AAAAAAAAEl8/04G9XT6Kvww/DSC01931_thumb%25255B2%25255D.jpg?imgmax=800" width="423" height="323" /></a> </strong></p> <p><strong>Ingredients:</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">1 lb. macaroni <br />1/3 flour <br />1/3 cube butter <br />2C whole milk <br />12 oz. mixed Italian cheeses <br />2T pesto <br />Panko crumbs <br />basil flavored extra virgin olive oil</td> </tr> </tbody></table> <p><strong>Directions:</strong></p> <p><a href="http://lh5.ggpht.com/-FyB7Yaw5i3E/T8zCUAp4piI/AAAAAAAAEig/KjRqE1zAM4Q/s1600-h/DSC01898%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01898" border="0" alt="DSC01898" src="http://lh5.ggpht.com/-ZvjlfiY24F4/T8zCUQOLUHI/AAAAAAAAEio/glzRDmRXKOg/DSC01898_thumb%25255B2%25255D.jpg?imgmax=800" width="167" height="129" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWBD1DdbYqI9IzVeqQXUs55FUBGraA8FPWmK_1A0pTmB37cJ_BSNYB5AiV869j3Ji_PPLZOJ_VnaxhA5ZKVAItcPr_XyxW3CUJgUaal02X0rxiiNfG40_MJj9LTboVIiibFoNYfJ16SWc/s1600-h/DSC01902%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01902" border="0" alt="DSC01902" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uXxAymbkwjs_EyD3PxLCN9lyJmL98pPCuY5I8pUUZyZtPxVWKNWrjlxG7FBjpsBtvdPPVI5L_iy-qPqXSBUc6ljCJB7D09BU2axCADT-liJuphisp_XCuwb56GGUz7R2QqPHRePyfa0i/?imgmax=800" width="166" height="128" /></a><a href="http://lh4.ggpht.com/-3E7EJGuzg6I/T8zCVg4lqSI/AAAAAAAAEjA/zs8OqD5YdP0/s1600-h/DSC01906%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01906" border="0" alt="DSC01906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3KmqnqGGuBcoWsaFWcsH9eXBWuOORbxs6E3Cg-I5G9J3HIerVCElsVRR6h4Ibjf-SGp0cVbfPQi-SL_B81OFPGDn00ut3r0VpKIpSlcr6h-BA8iBbJbMbGB6MbeIiptZjEu-jw-D9rBF/?imgmax=800" width="341" height="264" /></a> </p> <p align="justify">Start the sauce by melting the butter in a large sauce pan over low heat and adding the flour. Your object is to cook the raw flour but not to brown it.  Add the milk and whisk briskly so no lumps form. Then you may add the cheese.</p> <p></p> <p></p> <p></p> <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-a9XuxhslLonjLRX_7ozt5AALsZF3AxJXp3KGJ9elH2fnDiIeeRhl6KioGKDULFzSSFLKFecSi4qBfsYPbbGdBjr-p1ajcsdEwMYw0dGwJKhY3rzBPbH3nT55RxDYxb0GCp_eSmRZM_h/s1600-h/DSC01912%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01912" border="0" alt="DSC01912" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiva3ci8Ll9tf8TAkSEjh8QOOIN0b0gGfB2CEdFspC4tNaCSZtWGO7WUNDIinbKgqgh2g5JBjmf0CDR_3iP8Iy1AcCBFuApDgi8uJD1f7vMvFLdk5-rxa0ThlDLrIjf42Nnu3bgjLMin2PK/?imgmax=800" width="344" height="278" /></a></p> <p align="justify">Cook the pasta in boiling water until it is tender, not al dente. I have never had a good baked pasta that was al dente, nor has it ever seemed overcooked. save a cup of the water while draining the pasta. you may need it to thin down the cheese sauce.</p> <p><a href="http://lh5.ggpht.com/-lJtQxQ00m-4/T8zCXZo7-GI/AAAAAAAAEjg/pnXIhGJIma4/s1600-h/DSC01910%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01910" border="0" alt="DSC01910" src="http://lh5.ggpht.com/-6p6UWZkmBik/T8zCX3YVXCI/AAAAAAAAEjo/njAGbG6R0y4/DSC01910_thumb%25255B3%25255D.jpg?imgmax=800" width="174" height="136" /></a><a href="http://lh5.ggpht.com/-mhYGFtuRdyc/T8zCYAeQj1I/AAAAAAAAEjw/y49RonN8Fc8/s1600-h/DSC01913%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01913" border="0" alt="DSC01913" src="http://lh6.ggpht.com/-nf02wKoM0Uw/T8zCYl7nWhI/AAAAAAAAEj4/OWw3sjy_3yc/DSC01913_thumb%25255B4%25255D.jpg?imgmax=800" width="164" height="137" /></a><a href="http://lh3.ggpht.com/-fUnJ8Iho6fo/T8zCZHFyB0I/AAAAAAAAEkA/kKoCbeu4i4E/s1600-h/DSC01916%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01916" border="0" alt="DSC01916" src="http://lh4.ggpht.com/-94bCCpLmK08/T8zCZX7uNjI/AAAAAAAAEkI/sp9htRFTYRQ/DSC01916_thumb%25255B5%25255D.jpg?imgmax=800" width="173" height="139" /></a><a href="http://lh6.ggpht.com/-ZBWNPIwWvC0/T8zCZ2_Km9I/AAAAAAAAEkQ/26aNqpphRyA/s1600-h/DSC01919%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01919" border="0" alt="DSC01919" src="http://lh4.ggpht.com/-iyfB1c62rgA/T8zCaPEXB6I/AAAAAAAAEkY/j7I-k3vxBcA/DSC01919_thumb%25255B7%25255D.jpg?imgmax=800" width="161" height="139" /></a><a href="http://lh3.ggpht.com/-hNyVigSlOKQ/T8zCaqjw7gI/AAAAAAAAEkg/3QLQqdFTdeg/s1600-h/DSC01921%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01921" border="0" alt="DSC01921" src="http://lh4.ggpht.com/-eT3SKZvy2sI/T8zCbFULOqI/AAAAAAAAEko/tyXgDpETWps/DSC01921_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="262" /></a></p> <p align="justify">Slowly melt the cheese into the bechamel sauce, then add  some of the pasta water to thin it out. You want it to be able to cover the pasta evenly and to have enough liquid to cook it a bit more. Add one tablespoon of pesto. Taste, and if you want a stronger flavor add more. At this time, you could also add salt and pepper, if you felt it necessary.    </p> <p></p> <p></p> <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FUKJN5yUMd0ytEbAaasiDFOWNrGU_mn-V-mB-fJ2U5o2yIv2LqWppsJ3n-PNIzWhdxU0OUjzWg27GoUaR4KahIRdsyaC63p4hF9KOv6hGEMYH7yfoDhFqLK7ueCXfSego20tO_ghe923/s1600-h/DSC01922%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01922" border="0" alt="DSC01922" src="http://lh3.ggpht.com/-Jtuyx5Zvc6c/T8zCbutsR8I/AAAAAAAAEk4/3_5KRkKuyBw/DSC01922_thumb%25255B1%25255D.jpg?imgmax=800" width="169" height="129" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47En4OBjK2Nd7iKeGrGjy5HAxMS9a2jjPhX-2P0GFnYYzX9G6aDwUqIX8YHA9i5YYgWQfd5XKsqXcBklStAdn2Nk_CYWCJE-wqMz-vD21yANviayTsLkLlzygyT0sIsy0-P1HWd-MIeW6/s1600-h/DSC01925%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01925" border="0" alt="DSC01925" src="http://lh6.ggpht.com/--SGkkftBATQ/T8zCcnQvqAI/AAAAAAAAElI/FixS3AXSaLw/DSC01925_thumb%25255B2%25255D.jpg?imgmax=800" width="167" height="129" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTLdHqoQ_aL22FG9PN2uehG7an1e-w5vjp6wL5gKwGwKMkgK7XTcPqP_Q__A0VchM3g_J7TX3-sXTBBtDOOAuUuzbWOttNbJeKpVnFJzossMLqPINRY00NhnvI3p8Goiky9vQxiHZk3nv/s1600-h/DSC01924%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01924" border="0" alt="DSC01924" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJbfBbBjLILaFI9zXs2PV-VTmSiE4Tdvt6hBwT4qNMa7a9D78EFGOVE7yLsMyfwe9Vm9Gh7LEuCgsgTaqMzjwjDE7ROvupNPTHqe_BU4RdXGn2PzFfyKANvS50ObMT_oj1G1ArA85VyrK/?imgmax=800" width="344" height="267" /></a></p> <p align="justify">Mix the sauce into the pasta, place in a buttered baking dish and bake at 350 degrees for 30 minutes.  While the pasta is baking, take the bread crumbs and saute them in the basil flavored olive oil. You may like to add a small amount of salt, but I didn't bother to do that. If you do add a very small amount, taste, then adjust to your liking.</p> <p></p> <p></p> <p><a href="http://lh5.ggpht.com/-qNfpHR33o0Y/T8zCeqEKaAI/AAAAAAAAElg/uXMpMCaRAVc/s1600-h/DSC01933%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01933" border="0" alt="DSC01933" src="http://lh4.ggpht.com/-lC33oTHW6Uk/T8zCfG6XCFI/AAAAAAAAElo/dD7PRfMyWf8/DSC01933_thumb%25255B2%25255D.jpg?imgmax=800" width="419" height="321" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-29681035298370357912012-04-15T12:30:00.000-07:002012-05-03T12:31:20.971-07:00Borlotti and Farro Soup<p align="justify">I've been wanting to use more beans and grains in our normal diet, so this soup seemed like a good way to start. I made it thick, but thinned down half and added more garlic and kale just to try another variation on this theme. The pork came from a Whole Hog Butchery class at City College of San Francisco, set up by a woman in their culinary classes whom I know. The class itself was great fun and very informative. You can use pork skin to thicken soup or sauces, but I didn't try it this time.</p> <p><a href="http://lh4.ggpht.com/-EowEJaW_PNU/T6FhVZlpt8I/AAAAAAAAEXQ/DQwCeJoPOaQ/s1600-h/DSC017436.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01743" border="0" alt="DSC01743" src="http://lh4.ggpht.com/-7wPHwUtXpwk/T6FhV4pv5UI/AAAAAAAAEXY/TXyDoEOl-GM/DSC01743_thumb4.jpg?imgmax=800" width="448" height="346" /></a></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275"><strong>Ingredients:</strong></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">1 lb. dried borlotti beans <br />1 lb. pork stew meat (or loin)  <br />1 medium onion <br />1C minced celery <br />1C minced carrot <br />3T extra virgin olive oil <br />2t minced fresh rosemary <br />2t crumpled dried sage <br />1t crushed fennel seeds <br />1 large can Swanson's Chicken Broth  <br />10 cloves garlic <br />1/2C farro <br />2 porcini bouillon <br />12C water </td> </tr> </tbody></table> <p></p> <p></p> <p></p> <p></p> <p></p> <p><strong>Directions:</strong></p> <p><a href="http://lh4.ggpht.com/-mcWBh_4VRI8/T6FhWoAcSsI/AAAAAAAAEXg/01UZBPBcTbI/s1600-h/DSC016874.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01687" border="0" alt="DSC01687" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGeyf8uPR9h_Wshg_kPwyioOWn-CnU6uNRb4gQefuwF81U1QoA8gnKl3E3m2Rw_PkNABdXY-scVX3zdScHP2Q4XcerPHcgw-g597DU-lmuD6WuUkE5YbIubbUsJvmfdoAjE7O2f5LF7Zq/?imgmax=800" width="189" height="146" /></a><a href="http://lh3.ggpht.com/-FXXx2Jt4Y9A/T6FhXzDG27I/AAAAAAAAEXw/NzzOZHsjqQk/s1600-h/DSC016958.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01695" border="0" alt="DSC01695" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYXWjFCRGBW2mOyavgAuHZyMZmFY12KQmozYnRpy9k3hodiCtFnzk1w0yFaPCm7eTAFUC7c5MNtG7roGbiQAb154L7g4NNMFBKLjO7JOj2rv-40c7fLuqclQUxZSpyXmRK2cIIUBrCrFG/?imgmax=800" width="192" height="147" /></a></p> <p align="justify">First of all, soak the beans overnight and after that is accomplished, you can cube the pork and sear it in the olive oil. I used dried sage, but fresh is a better option and if using fresh, I'd probably use 1 tablespoon of it. Crush the dried fennel seed with the back of a spoon or grind.</p> <p><a href="http://lh4.ggpht.com/-id58wT8iDk8/T6FhYmdsujI/AAAAAAAAEYA/WEkX2RJp6ZY/s1600-h/DSC0169723.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01697" border="0" alt="DSC01697" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0ra4DrVVTsACeDt7Li3tgM8JywJAPO3BaNZfKhli3UAZezBvxkDvr-eRFJXpI_Gv9q2HITE24vYvMvNn0vvpJkx2pOVuFyqvQj6Swgy8pUIVrt_MOaH4MFBg7Pbke-2VCUSiScnjhI9d/?imgmax=800" width="189" height="168" /></a><a href="http://lh3.ggpht.com/-Hho-DxFuUpc/T6FhZqGLWHI/AAAAAAAAEYQ/zm0FntIVRVk/s1600-h/DSC0169810.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01698" border="0" alt="DSC01698" src="http://lh3.ggpht.com/-uL1kJPeVpLM/T6FhZyK-L6I/AAAAAAAAEYY/ehw4ZLZmLwE/DSC01698_thumb8.jpg?imgmax=800" width="189" height="164" /></a><a href="http://lh3.ggpht.com/-HirHZYhIuOI/T6FhbSQorGI/AAAAAAAAEYg/5wnhb5S1y4s/s1600-h/DSC0171421.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01714" border="0" alt="DSC01714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fDpPmpLjUJYXG0-eGO3Pl5NnavZzM7fNPCEh3PubD3_dxHTjxGj-sirxP0Kdjn9HEHYgmVWEpilQLRtLOcH-dCQXyoLX8JVgSUo1xbwksIgjPRHm1lRiVXchc8YDSY7Qmsees56Tvpkz/?imgmax=800" width="386" height="350" /></a></p> <p align="justify">I used the Cuisinart to chop the onion, celery and carrot for this soup, but they could have been finely chopped by hand. After the mirepoix is sauteed over medium heat, add the herbs and stir them into the mixture.</p> <p><a href="http://lh6.ggpht.com/-oCIj7Z3oS5U/T6FhcQXD6zI/AAAAAAAAEYw/nlDk0FdLUys/s1600-h/DSC017177.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01717" border="0" alt="DSC01717" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTyrq5xHKHevXIPtPfm9TQNGa0WbU6n6Ui3cKqkc6jqfEF0hk5MoT6MTUK6p6nWhJ_wvwvhPF0gZ78ovpMXHphVKKGoD9RnagfJ-MfYPLWDOx12XuDh0dPfsbycKfL74z_mlltBuglo8k/?imgmax=800" width="178" height="137" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhgOt5BNN0KqBEpBUV3Drs2QsQ8R7HPV_EKdwTrtU-44tW54-kSrZ48TXdiok3RaZ8YXXicIEFc62vF4T3lADefdSVQ_zJ7jlcNaoYnKCSZeidTQjMcOAhFqO5bzH96iKAuZVywr0dek_/s1600-h/DSC017266.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01726" border="0" alt="DSC01726" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUa9c0_ox7I4OyFOAuDud4oI8ZW70pXdIU9tMWLHjalojXD_FOpBdKv6S-9NSfpCZywxDYVQM2lURlJyos9l8eSyr1zvfddv1PAMrRN-nNEGsdUFC-6XeJ9hq8CY5C5f9tmgybIt0fz5J/?imgmax=800" width="172" height="136" /></a><a href="http://lh3.ggpht.com/-APaV890wi4M/T6FhefdMQeI/AAAAAAAAEZQ/36kZ7a7Pnpw/s1600-h/DSC017295.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01729" border="0" alt="DSC01729" src="http://lh5.ggpht.com/-UUjsV1GmXWw/T6FherRpCLI/AAAAAAAAEZY/TqX5ak5KZSk/DSC01729_thumb3.jpg?imgmax=800" width="178" height="139" /></a><a href="http://lh4.ggpht.com/-khrqg_oK4Tw/T6FhfEAuAeI/AAAAAAAAEZg/Bdh76IHDxrM/s1600-h/DSC017346.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01734" border="0" alt="DSC01734" src="http://lh3.ggpht.com/-LVORcWo1xe0/T6Fhfn9X-ZI/AAAAAAAAEZo/iluIAXITmKI/DSC01734_thumb4.jpg?imgmax=800" width="174" height="138" /></a></p> <p align="justify">Next, add the beans to the mixture, then the water and garlic.  Lower the heat to a simmer, cover the pot with a lid  and cook until the beans are almost fully tender. This could take an hour. Add the chicken broth, farro and bouillon and let them cook until the farro is tender. Check the taste and add salt and pepper if desired. I usually don't do this and let everyone at the table season it further, if they wish. Usually the bouillon is salty enough.   </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAhdxqo4caPx1_-DAQFQgcW14eFS7wfkBkBtix8CLKzNAej1etoBtPgAUN4H8wrqUkQBzjoS2HNi83o75vHhR_TWsIssi3SQf5TBglP7C8R-u8G5ZHmqp_re7LH1mSwuM-CCjcOUwJmX9/s1600-h/DSC017407.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01740" border="0" alt="DSC01740" src="http://lh6.ggpht.com/-f2DaQvpfA9M/T6FhgqpyCyI/AAAAAAAAEZ4/nwIgI3kWX0o/DSC01740_thumb3.jpg?imgmax=800" width="403" height="326" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-26700242159710180472012-03-24T09:37:00.000-07:002014-04-17T12:30:45.931-07:00Creamy Spicy Black Bean Soup<div align="justify">
I'll blame this recipe on pantry items. I just had stocked up on black beans and got a nice package of hot Italian sausage for a song at the Grocery Outlet in Berkeley.</div>
<a href="http://lh3.ggpht.com/-7bE4dUqe8DA/T6LboRaDxHI/AAAAAAAAEaE/nZ7vKoooAjI/s1600-h/DSC01853%25255B3%25255D.jpg"><img alt="DSC01853" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8sI-Yu64wG-t1awHI4d1acG1dZnZHXjbSicMtO8dgCt9uADtjxT3dP450eQEwZch-LgLnxx_xXWAlxF80tFUJAdVr9oSXVrqfWuhq_NIjTlpzTOkv-YeGV6wgBhjwZTzn7m-0VSlF8Di/?imgmax=800" height="362" style="border-width: 0px; display: inline;" title="DSC01853" width="448" /></a> <br />
<strong>Ingredients:</strong><br />
<table border="0" cellpadding="2" cellspacing="0" style="width: 275px;"><tbody>
<tr> <td valign="top" width="275">1 lb. black beans <br />
1 large yellow onion <br />
2 bell peppers <br />
1/2C brown rice <br />
1/2C wild rice <br />
1t ground bay leaves <br />
1T ground cumin <br />
3/4 lb. hot Italian sausage <br />
10C water <br />
salt or 2 porcini bouillon (or beef)</td> </tr>
</tbody></table>
<strong>Directions:</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5bM4ng_CuwYlkLfYl6vadQxkPyJUdPSV6auO8m4MbJ5zScZSbF3trf4i8CiiKP2ltIml4jguJ0-OQNwLDHLYkalEtEYsIq0mZM8klZX-SSJjP9gafo9gCpv1r06SCOa3htP7ul71MWYF/s1600-h/DSC01830%25255B3%25255D.jpg"><img alt="DSC01830" border="0" src="http://lh4.ggpht.com/-VPCwtSeD1ow/T6LbpjuHesI/AAAAAAAAEac/P2lv1_Q7Z2k/DSC01830_thumb%25255B1%25255D.jpg?imgmax=800" height="143" style="border-width: 0px; display: inline;" title="DSC01830" width="187" /></a><a href="http://lh4.ggpht.com/-d2NVkoG3_tk/T6LbpzdCChI/AAAAAAAAEak/CuCyl-gkKRU/s1600-h/DSC01835%25255B10%25255D.jpg"><img alt="DSC01835" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObsaKjOkWtLrni4k2Y6cmRq44XySJEM597AP5CASUH3lGa7o5VdyGywJGpxQVlw1bsUL7QZ-h3JYI9lBVEC7QGRGADLU5XEkjYgdu_YurMp3G_L9O25sd4_EIoBw873ttilP3sNvDuABg/?imgmax=800" height="142" style="border-width: 0px; display: inline;" title="DSC01835" width="184" /></a><a href="http://lh4.ggpht.com/-OiBd4kKGsaI/T6Lbqj87d9I/AAAAAAAAEa0/arytnG6wTLg/s1600-h/DSC01839%25255B3%25255D.jpg"><img alt="DSC01839" border="0" src="http://lh6.ggpht.com/-AF1TLFBSHo4/T6LbqwN8VaI/AAAAAAAAEa8/jrVNrAG3sJk/DSC01839_thumb%25255B1%25255D.jpg?imgmax=800" height="143" style="border-width: 0px; display: inline;" title="DSC01839" width="188" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXVBD3h6nC-0_qMEmqwP7WvwWqrWqq5P0UBrqCPFuPYBrQ4jjX04qRmI6ESua18UwG98QIpBiqw0miehNe6KkbssDCFUeG8-NG3tvQQzg-DqHK0yDlfpm66tfphW8SYfnEa80lrpw-QPD/s1600-h/DSC01847%25255B5%25255D.jpg"><img alt="DSC01847" border="0" src="http://lh6.ggpht.com/-fhXsMQec3Ew/T6LbrmoJVsI/AAAAAAAAEbM/YZaysxdR66k/DSC01847_thumb%25255B3%25255D.jpg?imgmax=800" height="143" style="border-width: 0px; display: inline;" title="DSC01847" width="182" /></a><br />
<div align="justify">
After soaking beans overnight, add water into a large stock pot, bring to a boil, then add the beans, lower the heat to a simmer, cover and cook until soft. Blend until smooth and creamy. Dice the bell peppers and the onion and add them to the pot over a medium heat. Measure out the rice.<a href="http://lh6.ggpht.com/-W_x16jko4-E/T6LbsFhnaxI/AAAAAAAAEbU/3pUNXcYXbjw/s1600-h/DSC01844%25255B11%25255D.jpg"><img alt="DSC01844" border="0" src="http://lh6.ggpht.com/-jLT2KLkvC-E/T6LbsWX6lJI/AAAAAAAAEbc/s3lbIZEslRU/DSC01844_thumb%25255B7%25255D.jpg?imgmax=800" height="298" style="border-width: 0px; display: inline;" title="DSC01844" width="380" /></a> Add the rice and stir in, then lower the heat to a simmer. </div>
<a href="http://lh3.ggpht.com/-xlqzzcSXOaI/T6LbswaJmMI/AAAAAAAAEbk/d0s2mDvr0aQ/s1600-h/DSC01850%25255B4%25255D.jpg"><img alt="DSC01850" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlgrC23MLRhcmZGpWZtc7P2dIkScgBKWZ_EMq4j3wrtRoPJpiqobkFhS6Y5DE7HAoK5H3v54-V3ehTXI-tgaCyDNd6vLUwvN0AJwUOOfsWuuGItpbJldKh1xoq47334bSMMFL1BnQkHOy/?imgmax=800" height="147" style="border-width: 0px; display: inline;" title="DSC01850" width="190" /></a><a href="http://lh5.ggpht.com/-n4kDI7AcI70/T6LbtrPsgvI/AAAAAAAAEb0/1N6IBg4dYKQ/s1600-h/DSC01852%25255B4%25255D.jpg"><img alt="DSC01852" border="0" src="http://lh5.ggpht.com/-kbnQrSe4gPM/T6LbtxG__3I/AAAAAAAAEb8/r9_bSdksOZY/DSC01852_thumb%25255B2%25255D.jpg?imgmax=800" height="146" style="border-width: 0px; display: inline;" title="DSC01852" width="189" /></a> <br />
<div align="justify">
Before covering the pot again, add the spices, bouillon or salt and stir them into the soup. While the pot is on simmer, roll out the sausage meat into small balls, and add them into the soup. The sausage should fully cook within 5 minutes, so check to see if the rice is done and serve when it is.</div>
<div align="justify">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_WAxDTKQS9hxtNoWuORFK6z-OMZQX_lQIxIT5f294lRXAUwKkvxf_tc7BSvqPf9PGEURb-X_85MwQNrhoUhyphenhyphenBAtrdVwEdkQThLsbAqqYLDtJg_AdCF0XtIlucillLnpwbKp91RnrcRMp/s1600-h/DSC01859%25255B3%25255D.jpg"><img alt="DSC01859" border="0" src="http://lh4.ggpht.com/-v6zb-rA4GeM/T6Lbu9Fm27I/AAAAAAAAEcM/ep-dQgq5efY/DSC01859_thumb%25255B1%25255D.jpg?imgmax=800" height="321" style="border-width: 0px; display: inline;" title="DSC01859" width="395" /></a></div>
Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-17040453740450651032012-03-11T12:28:00.000-07:002012-05-03T12:29:09.519-07:00Flageolet Beans with Smoked Duck<p align="justify">Like so many other recipes, this one was inspired by what was already in the pantry. I purchased my first flageolets about 20 years ago and kept them until recently. Since they were obviously too old to use, I tossed them and bought another bag 2 nights ago. Not wanting to see them for another 20 years, I decided to go ahead and actually use these. I almost always have a smoked duck breast in the freezer and decided they just might be perfect compliments to one another, like a marriage made in French heaven.</p> <p align="justify"><a href="http://lh3.ggpht.com/-svquwtViOTk/T5bKV3cN_QI/AAAAAAAAEVg/T4p6uTkss94/s1600-h/DSC01791%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01791" border="0" alt="DSC01791" src="http://lh6.ggpht.com/-yKq7grzJH4E/T5bKWZpey0I/AAAAAAAAEVo/2xGHKgSzw3I/DSC01791_thumb%25255B3%25255D.jpg?imgmax=800" width="436" height="331" /></a> </p> <p align="justify"><strong>Ingredients:</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">1 pound dry flageolet beans <br />1 large yellow onion <br />1 1/2t dried thyme <br />4 cloves garlic <br />1 smoked duck breast <br />3T fruity extra virgin olive oil <br />5C water plus more if necessary <br />2 bouillon cubes (garlic and parsley)</td> </tr> </tbody></table> <p><strong>Directions:</strong></p> <p><a href="http://lh5.ggpht.com/-y3QDYtrHIYE/T5bKWiN8m8I/AAAAAAAAEVw/yOw96N9v-d4/s1600-h/DSC01759%25255B21%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01759" border="0" alt="DSC01759" src="http://lh6.ggpht.com/-CLDAcO8i7mQ/T5bKXNTjc6I/AAAAAAAAEV4/zJQfowNXKoE/DSC01759_thumb%25255B17%25255D.jpg?imgmax=800" width="182" height="150" /></a><a href="http://lh5.ggpht.com/-x2FP36nPouc/T5bKXhokKSI/AAAAAAAAEWA/L0lugRGxTTU/s1600-h/DSC01761%25255B12%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01761" border="0" alt="DSC01761" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0Ocw9q5A1q3ugZg0-_bfZbIweV39IzIrGi6ESynNl3TgmbyVwRj5hsBNIlNgps2Up8rk17GHjORBqiMzNxiwdUB9DxoQohCeUZJaiAUugBcde3IggdnfcjdQWoAHNtwQ09suf-L1L0xa/?imgmax=800" width="186" height="151" /></a>   </p> <p>Soak the beans overnight in water, then drain and wash, then drain them again. Finely chop the onion and saute it in the olive oil, in a large pot (6qt - 8qt). When it is translucent add the thyme and minced garlic. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB_uwOTEvy2B5SK03fQkHpqqMGmYetD_B82fL9k8WvQAikMFq9M1WZX-Wu1HjtxccmzEe_s-EjTNYa5Bv0dzgm1-Ysb-gCkxTgt8_ZGtQIiLOq_vlhZoSCZdbN9B8YXiqSXnK7LwLhiQY/s1600-h/DSC01765%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01765" border="0" alt="DSC01765" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu16s0XN85LF4h1vtGKdaxLZy-HmkHL3ArVPJELJkALyrGvB6UvjWrKIXBUeQh5viS9Wak4rdRY22XmH587O5NJjtVTmxoCSJ6w7vxOnN-S23LyW2RKYguxB0NujogxM5vmgXFi27kQ7vG/?imgmax=800" width="189" height="151" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCuD6kKSM3tBFVWBhgm50dYT67-07otlvbsjG9RPwpzUbN9GHuisnqKL7_R2XzxUqqDNPNFrofkEku2Cw7QT6WXoXSVSLMrZNUqhzf5G3iSj2pGjIBC0TmGaFM4IFtGMrNBvPM6Hww_Wl/s1600-h/DSC01769%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01769" border="0" alt="DSC01769" src="http://lh4.ggpht.com/-ZHScQlxBvRs/T5bKZp-PMII/AAAAAAAAEWo/sG2dQ4KgdzQ/DSC01769_thumb%25255B2%25255D.jpg?imgmax=800" width="184" height="151" /></a> </p> <p>Sautee and stir for another minute, then add the drained beans. Stir in the water and cook the beans over a medium flame. Add more water if necessary, and use a bouillon cube for each two cups of water that you add to fully cook the beans.</p> <p><a href="http://lh5.ggpht.com/-WWBhvTd3sTY/T5bKaFPm6AI/AAAAAAAAEWw/WVcaMkAl05Y/s1600-h/DSC01771%25255B4%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01771" border="0" alt="DSC01771" src="http://lh4.ggpht.com/-uMeT1Ah-WL8/T5bKaqOP_EI/AAAAAAAAEW4/xPw2DYG_ANc/DSC01771_thumb%25255B2%25255D.jpg?imgmax=800" width="381" height="291" /></a> </p> <p>After they are fully cooked, slice the duck breast, move the beans to one side of the pan and saute the duck until the fat renders. Mix beans and duck, then plate.</p> <p></p> <p><a href="http://lh3.ggpht.com/-0WWKS1gFKvg/T5bKbLNMvQI/AAAAAAAAEXA/nwHHWhPdCk4/s1600-h/DSC01781%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC01781" border="0" alt="DSC01781" src="http://lh3.ggpht.com/-dl_sAOooexA/T5bKbqNW3nI/AAAAAAAAEXI/8nuxPTAQO_g/DSC01781_thumb%25255B3%25255D.jpg?imgmax=800" width="442" height="361" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-30683606926543387072012-03-11T09:32:00.000-07:002012-05-05T09:33:38.179-07:00Bean and Bacon Zuppa<p>Since I used a Sicilian herb and dried vegetable mix to flavor this soup, I'll call it zuppa, even though in my heart of hearts I suspect the Sicilians do not use the same Italian word for soup. I should look it up.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjuW61XaB6fkiRj_xbGpFXMtQqudXZwfkKhyPtsuPrA4Xmhd0FVStkdxmXmF0h3d_KkI9-UhQVozNQMjavWFl7TaD03mx9lzA0OiFdWWebO2yomJhcmRqzOh69iYBL3q2_WFZOVLjYEqd/s1600-h/DSC01630%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01630" border="0" alt="DSC01630" src="http://lh3.ggpht.com/-NHf1iuQRZTo/T6VWQOq5t-I/AAAAAAAAEgE/Ts-V4AbwNiA/DSC01630_thumb%25255B2%25255D.jpg?imgmax=800" width="414" height="317" /></a> </p> <p><strong>Ingredients:</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">1 lb. navy beans <br />1 large yellow onion <br />5 strips thick cut bacon <br />2T extra virgin olive oil <br />3T triple concentrated tomato paste <br />2T Sicilian seasoning mix*** <br />12C water</td> </tr> </tbody></table> <p><strong>Directions:</strong></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfln_WR5izv5tLPX0otC6aeuI3-wztyRqC0Q20XDUWJy0qScEfn3DFZgpIKqK7ca3EIxbHuPnxKsa-XeW1qqF7Zg_xsVErLZHzC2y6YR9vQXdjeTd1cBQlbWe7piadqOygC5liFTqFmMtd/s1600-h/DSC01599%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01599" border="0" alt="DSC01599" src="http://lh5.ggpht.com/-cN0izhgglGs/T6VWR8JIgiI/AAAAAAAAEgU/5DZiltka834/DSC01599_thumb%25255B4%25255D.jpg?imgmax=800" width="187" height="156" /></a><a href="http://lh4.ggpht.com/-5864xvi4c1A/T6VWTSbVprI/AAAAAAAAEgc/gsQW7nrTWIM/s1600-h/DSC01600%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01600" border="0" alt="DSC01600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYWGMrJ-VoPo46sS7NHgIl5kBCWzUYEBasc9NcStLr9m-qdBlN6QLRcvU4oTm3onYc007Zd9gMC3dTi3nwQPL3-RRFfBVQBYAm0ZAGFGPkjqACpFX5-RUWoz2LGUx3NB8Ia34GhDZ-9Nb/?imgmax=800" width="191" height="155" /></a><a href="http://lh5.ggpht.com/-DFejh1--VFM/T6VWUFh_qQI/AAAAAAAAEgs/DdPM4LT7NoA/s1600-h/DSC01605%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01605" border="0" alt="DSC01605" src="http://lh6.ggpht.com/-5YzrVf8rxNg/T6VWUjjePxI/AAAAAAAAEg0/9zTl5R1VNAI/DSC01605_thumb%25255B7%25255D.jpg?imgmax=800" width="388" height="329" /></a></p> <p align="justify">It goes without saying that you must soak the beans in water overnight. Drain them and give them a good rinse before adding them to the stockpot. Chop the onion and dice the bacon. then saute the onion in the bacon fat.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLhE-1dy29g6Vc5OZqYeqYlEpiEiYVaBv5dsYa8Arw8MnIp_d8wxeRPdgNNPynzwLx4775xDp8hA4f2rc25mHbCcJWN78JflXBjdL5-QykoCqaIlIZ3kko-xQMDtBcEzxB-39oU8Ew-C2/s1600-h/DSC01612%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01612" border="0" alt="DSC01612" src="http://lh5.ggpht.com/-IPL5QdlPHuM/T6VWVjSFvCI/AAAAAAAAEhE/5bLEnaYGAzQ/DSC01612_thumb%25255B4%25255D.jpg?imgmax=800" width="182" height="153" /></a><a href="http://lh3.ggpht.com/-Gsmuws4lcyY/T6VWWMnV5sI/AAAAAAAAEhM/y6AJ72O5bMQ/s1600-h/DSC01616%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01616" border="0" alt="DSC01616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0oWKK0Zd8Eug8BBcl0pBOHU6-cI9x_inLnLYIvJz6qxY80Ak8LX1eJbES4EfTp1TIcEL1Z5Y33hn04OTAxa_7_TeddMd9U9inbBRU1LqzNcjM1Qgv0FOHhwz405qDUsCqkHv6AGv7GAG/?imgmax=800" width="181" height="153" /></a></p> <p align="justify">Make a space to the side of the pot, add the olive oil and the tomato paste and saute until the paste releases its fragrance. Add the water and the herbs, stir, cover the pot with a lid and cook over a low heat until the beans are fully cooked and tender.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWHtHG5oQp62bmazuvLORtklGhA4ISwqTMdfD_en4ZUXvt9aevWGYIGbyxppNG2fEQxPcofOQDPeaWneJft_NmQOEx_Ee9uRi4HD14564LYV0_Y_7mgN1G2BmFeXJ_dGCeB4V6UUg7ddQ/s1600-h/DSC01622%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01622" border="0" alt="DSC01622" src="http://lh3.ggpht.com/-TzEO26RE7qw/T6VWXUf0sfI/AAAAAAAAEhk/UxqWt8s8T2c/DSC01622_thumb%25255B1%25255D.jpg?imgmax=800" width="376" height="304" /></a>    </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="justify">*** The Capriccio Siciliano spice mix I used was composed of dried parsley, basil, garlic, zucchini, eggplant and tomato. I suspect you could do as well with just fresh basil and parsley, along with some fresh garlic. The dehydrated vegetables really didn't add much to the soup flavor.   </p> <p><a href="http://lh5.ggpht.com/-_6B-6rBn9kU/T6VWXwNcAkI/AAAAAAAAEhs/tk-_zcO5y2o/s1600-h/DSC01614%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01614" border="0" alt="DSC01614" src="http://lh5.ggpht.com/-LZ6hQMyf18o/T6VWYNqH3bI/AAAAAAAAEh0/NRgrUq4B2ew/DSC01614_thumb%25255B1%25255D.jpg?imgmax=800" width="184" height="244" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-22711079239221705572012-02-20T18:13:00.001-08:002012-02-20T18:13:24.471-08:00Split Pea and Wild Rice Soup<p>This is a variation on the Smokey Linguica Split Pea Soup. With the addition of the wild rice, this soup offers more protein since it combines both legume and grain.</p> <p><a href="http://lh4.ggpht.com/-f8BTBXMFrq8/T0L9nicXJRI/AAAAAAAAD9E/i7Qz13rLFIQ/s1600-h/DSC01458%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01458" border="0" alt="DSC01458" src="http://lh4.ggpht.com/-edMhqISEtCI/T0L9oOrhZ6I/AAAAAAAAD9M/LH0mDnQQpFI/DSC01458_thumb%25255B1%25255D.jpg?imgmax=800" width="433" height="329" /></a>  </p> <p><strong>Ingredients:</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">1 linguica sausage <br />1 small package green split peas <br />1 large yellow onion <br />3T extra virgin olive oil  <br />10C water <br />2 bouillon cubes (garlic & parsley) <br />2t dried thyme <br />1C wild rice</td> </tr> </tbody></table> <p></p> <p><strong>Directions:</strong></p> <p><a href="http://lh5.ggpht.com/-yZJ4u0AkR2w/T0L9pNgWkWI/AAAAAAAAD9U/GNMcM9c_7Fk/s1600-h/DSC01445%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01445" border="0" alt="DSC01445" src="http://lh6.ggpht.com/-NcvLb4w12Uc/T0L9pSc6sCI/AAAAAAAAD9c/4XInXgcqpjI/DSC01445_thumb%25255B1%25255D.jpg?imgmax=800" width="189" height="144" /></a><a href="http://lh3.ggpht.com/-O-ElKODRkH8/T0L9qvZSRGI/AAAAAAAAD9k/19ng9nv8540/s1600-h/DSC01446%25255B11%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01446" border="0" alt="DSC01446" src="http://lh5.ggpht.com/-o7P8yomDmAU/T0L9qx-bMrI/AAAAAAAAD9s/XtHGKqIkSDM/DSC01446_thumb%25255B9%25255D.jpg?imgmax=800" width="178" height="144" /></a><a href="http://lh6.ggpht.com/-9Gbpd6YFarE/T0L9ryJwOOI/AAAAAAAAD90/bAOzpmqj_5I/s1600-h/DSC01447%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01447" border="0" alt="DSC01447" src="http://lh6.ggpht.com/-5kkcRXbaiBc/T0L9sMJ73gI/AAAAAAAAD98/s3Hw2lMZVow/DSC01447_thumb%25255B5%25255D.jpg?imgmax=800" width="190" height="151" /></a><a href="http://lh6.ggpht.com/-er_g6WrTlK0/T0L9tCvDQAI/AAAAAAAAD-E/WqwOQn4RUeI/s1600-h/DSC01449%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01449" border="0" alt="DSC01449" src="http://lh3.ggpht.com/-rQVAIMhVe0g/T0L9tTP7R-I/AAAAAAAAD-M/nWnQ62pCmCA/DSC01449_thumb%25255B5%25255D.jpg?imgmax=800" width="175" height="151" /></a>   </p> <p></p> <p></p> <p></p> <p></p> <p align="justify">Fine dice the onion and saute it over medium low heat with the olive oil in the soup pot (6-8 quart). Quarter the linguica lengthwise, then slice it into 1/4” pieces and add to the pot. While you saute the onion and linguica, add the thyme and when it releases its fragrance, add the water and peas, then increase the heat to medium high. When the soup boils, add the bouillon.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aDjOmZCI89GbRdmL809OeyFlj54oxaZW5YkaMxckxK0EMdGIa9HMcmrOqyZkehGM2neWoHVOl6yn8JMiTCpyGqkWW1lC93gOeFUldG1AiTSpVOtHAJVZUDVEorhdGI82jqDVYfuYwFpe/s1600-h/DSC01453%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01453" border="0" alt="DSC01453" src="http://lh6.ggpht.com/-TxWovRzRenc/T0L9uVGGB6I/AAAAAAAAD-c/bksEcehuNVY/DSC01453_thumb%25255B2%25255D.jpg?imgmax=800" width="184" height="142" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuDjpx8JKfi4M_i3Qewrm14_K9LR6vYDX2CtK7MCyTnJ3T8BaeegWbcEv0nch-flJZcv4rCnLAp9DG6fnJpsUzthVm6y2QTFJRgxIliQNDqenqWhc_6t-taMpuKV9nDpQERrjWoXCbe3X/s1600-h/DSC01456%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01456" border="0" alt="DSC01456" src="http://lh6.ggpht.com/-KCDyrgCFo6Q/T0L9vW3GDwI/AAAAAAAAD-s/yH8iYbai99w/DSC01456_thumb%25255B2%25255D.jpg?imgmax=800" width="184" height="142" /></a> </p> <p align="justify">This Portuguese bouillon bar, purchased during my travels, was the size of 2 regular bouillon cubes and had very little salt, so I added 1T French sea salt. Add the rice to the boiling soup and after stirring, lower the heat to a simmer, cover the pot, and cook until the rice is cooked.</p> <p align="justify"><a href="http://lh5.ggpht.com/-bXfGjhvRKTc/T0L9vukcdkI/AAAAAAAAD-0/elqHwVuAEi0/s1600-h/DSC01477%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01477" border="0" alt="DSC01477" src="http://lh5.ggpht.com/-r5GxGprupeY/T0L9v-jHhUI/AAAAAAAAD-8/18HPXhvPQi4/DSC01477_thumb%25255B2%25255D.jpg?imgmax=800" width="406" height="311" /></a> <a href="http://lh3.ggpht.com/-B6OsRvyupDE/T0L9wRurfTI/AAAAAAAAD_E/idNS5t6oX8s/s1600-h/DSC01470%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01470" border="0" alt="DSC01470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUINCCa7gWSa-MXQyS7iy0adRvOiZ3rQwDBoQDAlAa5vooofP6wGy8GNuwrgU3UnrQSvzJJvrIyakoe0oNny_WQLO__HVXCU8EAVTobsLfeBeT-KjrtEkwc_H28xtk26cjlL7ZFu6D0Kj/?imgmax=800" width="407" height="334" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-13809058044639859672012-02-10T21:52:00.001-08:002012-02-22T15:59:32.402-08:00Italian Sausage, Ceci and Cavolo Nero Soup<div align="justify">What do you do when you have cooked 2 pounds of garbanzo beans, and ended up with 10 or more cups of beans? You get the prize if you guessed “make soup”.</div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XxzJ8jm7MPih_ZX0KsgmKtg_YSw9hL-vPKlAtUPwLVAZ7a-Gkz8YBSlib6Pp9lL-kSJlV01_UdBfjpiRAaSzBKHttB5Zqz8J61grddCVaJnEXlz9I-IYvBfhKizTu02_ZQ5ik_EXmf8c/s1600-h/DSC01397%25255B5%25255D.jpg"><img alt="DSC01397" border="0" height="304" src="http://lh3.ggpht.com/-HCAOv3F6eyo/TztIEh1tZII/AAAAAAAAD3o/KxD0ip8yaLI/DSC01397_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01397" width="395" /></a> </div><strong>Ingredients:</strong><br />
<table border="0" cellpadding="2" cellspacing="0" style="width: 275px;"><tbody>
<tr><td valign="top" width="275">5C cooked ceci beans <br />
8C water <br />
1 lg bunch dinosaur kale (cavolo nero) <br />
1 lg yellow onion <br />
4 fat cloves garlic <br />
1T dried thyme <br />
3 bouillon cubes (I used chicken) <br />
5 sweet Italian sausages <br />
extra virgin olive oil</td></tr>
</tbody></table><strong>Directions:</strong><br />
<div align="justify">First thing is to put enough olive oil to cover the bottom of the pot. For a 6 quart pot it’s about 3-4T. Chop the onions and saute until translucent, then mince the garlic and saute them for about a minute, adding the dried thyme. </div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTvt4dJF7m1RUWBFqdDHoUw0tYhjGCpUiuR7tYF5URV60zfAWq_X8R7xEzTiKOt8zUnns4g7Jt6RkZYPjiq-4NN08O9b-zIQlcsDxn3BLNindo72mJ5Rze3ZtSBmL9GQ9Iyg_LCfJsPk2/s1600-h/DSC01369%25255B3%25255D.jpg"><img alt="DSC01369" border="0" height="145" src="http://lh6.ggpht.com/-bHozDGal9JA/TztIFYUZwGI/AAAAAAAAD34/jeVAnk20AbU/DSC01369_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01369" width="190" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGxNrzrz3eZwBt3Bkwo9OnaR4lPy65Fkd4PabQrnD01POuOWxPGWgthbSrKgZpuo4H-hb7g9om16BlHJv3yPE73Q_PoeL9sITMZneFIDf1Sys_4beQjpHWQxJgoqEKXvpStsvVuIeH1L7/s1600-h/DSC01372%25255B6%25255D.jpg"><img alt="DSC01372" border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoozSuh75uQZUwGyUKa21l5iwsnYSEMSB7BDd6Oz3rAc8XWTW14bOmRgERXYzWygtwIiPZFtpGeNmmy_71Dp2OUUp5u7Sod4A4TyCM9gvIxIVXK9Sed80wZMJQENGNG4s-Z0CVY0Pr4oZ/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01372" width="180" /></a> </div>Add 3 cups of the beans, the water, bouillon cubes and simmer for half an hour. Next use an immersion blender to make a creamy consistency.<br />
<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0AVCpYH_6G4cjv3QSpqyJiAIIPKNarYKBq08jiRN300DtnxmKguHIhvzXMPeicfIkOpqkskJr8aXFIzcs8S1rmDzl5GHqgYcue3-_lOBriXM88_-nEhJIsGNWgyM-J5SR3tIigeNSvVR/s1600-h/DSC01375%25255B4%25255D.jpg"><img alt="DSC01375" border="0" height="144" src="http://lh3.ggpht.com/-l1U50ZPS1WQ/TztIGmcxnaI/AAAAAAAAD4U/Oou14jGvNOk/DSC01375_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01375" width="186" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Alf380SeVr_anoN9hhr9T7gvaKILkWVeb6CEsS0C1jFLZEulMqLX3DxNrPvXDZUQlvm1SoiA7wReK5ozi63IaiB9rpPN7kD66JnwfDWjJSJl_4YAAWOmwquA4QNHPGbgUTKvgEG0TPMu/s1600-h/DSC00323%25255B3%25255D.jpg"><img alt="DSC00323" border="0" height="144" src="http://lh3.ggpht.com/-xzIPuDh6h10/TztIHmI1iQI/AAAAAAAAD4k/VosCOvhtIOw/DSC00323_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00323" width="189" /></a> </div><div align="justify">Cut the sausage into small slices and roll them into small balls, then add them to the soup. Add the last 2 cups of ceci and finely slice the kale, adding it to the pot also. </div><div align="justify"><a href="http://lh3.ggpht.com/-9cGsT_U3Qiw/TztIIKa3bNI/AAAAAAAAD4w/-Ywioq4v3dk/s1600-h/DSC01376%25255B4%25255D.jpg"><img alt="DSC01376" border="0" height="152" src="http://lh5.ggpht.com/-GPYCsYTAvls/TztIIU68f2I/AAAAAAAAD44/OFWSnjGy0t8/DSC01376_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01376" width="186" /></a><a href="http://lh5.ggpht.com/-3hBaukWzZT8/TztII70e0GI/AAAAAAAAD5A/VqbkIJxKnYc/s1600-h/DSC01384%25255B3%25255D.jpg"><img alt="DSC01384" border="0" height="151" src="http://lh6.ggpht.com/-I-v_DxeN_RE/TztIJLqWt6I/AAAAAAAAD5I/rwv4tE27Fn4/DSC01384_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01384" width="186" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuNU0_arhd97G98QqXXUaXWFx56iFcAE6sBXAffUBBKhqU7NziVwchKDD0Uuo1E187o1FiwFedzKZi-CeOuatWE3Lb4VWSgXDqHZ2YHNnt8aCgy7oeTVWR9TCN7W1lFDhRq517mx46hch/s1600-h/DSC01386%25255B5%25255D.jpg"><img alt="DSC01386" border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ut1faMet6k_V3-c_UMK058eVfFhvisnFlL1QfAIl74xpM3vaJS-4JtryBdP03P22FRsq2S65xPquwoLfDv0wK0wb61Vw1oPQ5ckSrF_fgtfM_Nr1UxwSm6Dt6_taqrFHplZJ5hMZXXBB/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01386" width="186" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAITCRXtnN9v1spIA2YocqW_W6ZCUx056muLud_3liN3twrxeIuSPPxnKXn-cJ3IprEk6onCPPxR52yz5jjjXAgM8F9tO3EuK0wDmXMOTOQJb48X3eP8mtkBj8f0pdpIY8OJNov1IdYwu/s1600-h/DSC01392%25255B14%25255D.jpg"><img alt="DSC01392" border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-KB7cOpzfcYVhbhDiUEYvT1y7uuQ_oGkLpnCtey21IE0C-O-Im5o0vrmFBBJLKBptziqZPrquBQIICmZZwQCdhGMls-8aSsDepBfHECvkWFZJHePHlRO2HRhkHI7TY-75ah9k1jm6ZlW/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01392" width="186" /></a> </div><div align="justify">Cover and simmer for an additional half hour. Adjust the seasoning with salt and pepper and you’re done.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKqLXfZGUFpYNPjtvEsZyt39Ait6uWJydeCum8tObRJdBQkJXzkdqWLyCNS0VjsD7F3K_hjkjXalqQ76RDqmQy-8FmgE8xPHf5r7HGXePTOSB28_J4ZUKMF4SFB-zEtJTrFvgkfxC1N5q/s1600-h/DSC01399%25255B3%25255D.jpg"><img alt="DSC01399" border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqezctFhI7_sD09gwvexelF-JDJh9VPGv1y90olwaC_aLGcW0PD7uZqIsq0eXQ4Ft2rf6eH6kjhUvpnM6AIecJyfPiryPJmtvLOE1xakxNYI6EWJw2y6FWjKQZbVqkHNYG7MlfOw7iZ15/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC01399" width="393" /></a>Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-80805531849771880262012-02-08T21:11:00.000-08:002012-02-14T21:27:13.630-08:00Linguica, Garbanzo, Porcini Soup<p align="justify">It’s true, 2 pounds of dried garbanzos make 12 cups of cooked beans. This recipe only uses 4 cups, but I’m now down to 3 cups, a more manageable quantity. The rest of the inspiration came from cleaning out the freezer so I would have a place to store the leftover soup.</p> <p align="justify"><a href="http://lh5.ggpht.com/-FHi6kc5-LAE/TztCEBo55OI/AAAAAAAAD1A/9G0UuIbqAik/s1600-h/DSC01422%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01422" border="0" alt="DSC01422" src="http://lh4.ggpht.com/-NWyY7rP6l84/TztCEgx2LZI/AAAAAAAAD1I/HJJNHBpTllM/DSC01422_thumb%25255B3%25255D.jpg?imgmax=800" width="397" height="305" /></a> </p> <p><strong>Ingredients:</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">2 smoked linguica sausages <br />4C garbanzo beans (ceci) <br />1C wild rice <br />1 lg yellow onion <br />1T crushed garlic paste <br />4T extra virgin olive oil  <br />2T sea salt <br />1/2t powdered bay leaves <br />1t powdered cumin <br />1T cumin seeds <br />2 oz. dried porcini mushrooms <br />3T polenta <br />10C water</td> </tr> </tbody></table> <p><strong>Directions:</strong></p> <p align="justify">Chop the onion and saute them in the olive oil in your soup pot over a low heat. Now is the time to add the bay, cumin and cumin seeds, to bring out their flavor. Finely chop the sausage and add to the pot. Saute another 3 or so minutes.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGMstp5LtpzTqIufhy3MbkiuBlA19S-B8dJcEDPKww872siqPoSzMl40-ospChEeKie3etQ9l0B6BMFiYW7NPL_i8oMZSm1kKL3-WwMgV5XBuAcx74RFfVMknsNe5hpi6eIh0tRaaEKrw/s1600-h/DSC01408%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01408" border="0" alt="DSC01408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng-J5w3t39C5OxaaJdCBpWadGWb7kIFXLZjCuam-Y5eNwAoXhzjctdxPT2t2NEVanJ3bqHf2eG80Y5kaspxkpcpkEizWKAAQ0fJKF-dmxl8ZzEK5Ci45zwZDBdHKqs8dUx4EgTqUEcWHL/?imgmax=800" width="184" height="140" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLinxMNAV_lm180elS4h6BCxz5JMjcSWrKpblLMDGnByTSr_vWN5ByY4iUUIZrBt6QzK9dp3iK5CzTgBWjpKX7ADH4u0qZbOEwYIBqMlcnG3e3ik_SM4CAgfRis9wLT_Aq-HaKRx9O0zUt/s1600-h/DSC01410%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01410" border="0" alt="DSC01410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9G6Ha59Nd54mt78kzCmJNiOFf6d7MeL4YtNCvLRyjUNFivX1p0WdbVBk3OoF5xCzyBQ6cnV-7vfcsOFYXUiSjm7Z12CH5UN4jOu64Razv_H7LvAiwSq_xvvIZYKMdvXFPY9D8jxhh3QL/?imgmax=800" width="181" height="140" /></a><a href="http://lh3.ggpht.com/-NdKCnFMrZdo/TztCGq-xL5I/AAAAAAAAD1w/iSFzFjCpSYE/s1600-h/DSC01411%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01411" border="0" alt="DSC01411" src="http://lh3.ggpht.com/-5XPalrgkliM/TztCG0lgTkI/AAAAAAAAD14/Wgpgmno4kjg/DSC01411_thumb%25255B1%25255D.jpg?imgmax=800" width="184" height="140" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2v9FfSJNNMV-ShX3j4HrqBIajwb3Y36iiwYkd-BY_NhLmOtpllhbOn9Yd-q3UOJNTAt4fprvv0NeLxY4gykbTrt7fyI2OdPPSiMQ_ffFgl4mJtef9ttH0mTaeGylvnMKVkTIv_ECdY_Fr/s1600-h/DSC01415%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01415" border="0" alt="DSC01415" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQww_ceiigW6Ocgv8D5K_MvYbgAbnSQ9n7NQwZCJH7UV8Q50OZsdIA4WbGrMI2Wf1iuTk5dpP-qcidSeRDX2ZxsP_yGHMjNoNBZ9vrWBgSwIyRSisfg-zHhnHssvGkx7Fz3u839S29l7UH/?imgmax=800" width="183" height="140" /></a> </p> <p align="justify">Add the rice, water, garbanzo beans, garlic and salt, then bring to a boil and stir for a few minutes. Cover the pot and simmer over low heat for half an hour. Stir occasionally. Check on the soup and taste, add more salt if necessary and stir in the porcini mushrooms.</p> <p align="justify"><a href="http://lh6.ggpht.com/-5OPoWlMfV0A/TztCIZhdj1I/AAAAAAAAD2Q/wcFqXGWfjoY/s1600-h/DSC01416%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01416" border="0" alt="DSC01416" src="http://lh4.ggpht.com/-0LYCvrvohsU/TztCItauAiI/AAAAAAAAD2Y/8zfTnH4Xdyc/DSC01416_thumb%25255B1%25255D.jpg?imgmax=800" width="184" height="140" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26mEaNd2uK-_UuaVH1InCxJ8ojaH7rjw9j4D15TVwGLWID7oWiOMk9OXXECBQdk7_oRUsiMJV-GbSPbV0r08ChqOGaVUYHZoXIR2CagNPacKj7ol3eK-p5Aef9CK6DxPO23IkCv092XvK/s1600-h/DSC01417%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01417" border="0" alt="DSC01417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVsihU3uzXBva6tdSSOnO7J6w2J-Qk-EVUmgYkNdXAQP-ftCQurh5Dncanz9SlMngFSDAugYTisvRxzoFN78jQnyxxdiMLI_5fg5jZkaBc6Hr5sYBLviIbMkn_uMV1UjPby0-gueAsuCo/?imgmax=800" width="178" height="138" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFSviIMpU82An7h2W3luH0_VlwpZZ_kZzhUo9bmLxKgVxt-Lk2M4Vpz-zm5y4OLrlOqEPFNvrBOw6kL0MqI10qacdKobjYbe_ckNzrDhfpD81JC_vVRCpXcVZUpxibd4p9TtWbxfi1NW6/s1600-h/DSC01418%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01418" border="0" alt="DSC01418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNsNTdEvTGDAEaAOOl47hKknKAnUFGwM6uJmMmYXzbJXOGi-NpxLlc163Gcps6hv_of85OLQULX6oIaDUYcrHX6A7iyjuFIzPvkdQPq4K3yLpr0JLZJv7V9afIrzFnX5-4tszDq4t3J9r/?imgmax=800" width="183" height="153" /></a><a href="http://lh4.ggpht.com/-W8HSeSHj2zw/TztCLAHQZ_I/AAAAAAAAD3A/X1bgLQ90QiQ/s1600-h/DSC01421%25255B18%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01421" border="0" alt="DSC01421" src="http://lh5.ggpht.com/-GHWMtz_NPpo/TztCLUdQ7mI/AAAAAAAAD3I/G5A7w3fesX0/DSC01421_thumb%25255B16%25255D.jpg?imgmax=800" width="179" height="152" /></a> </p> <p align="justify"> The rice will not be cooked through yet, so take the lid off and raise the heat to medium. If you want to thicken the soup, add the cornmeal and cook the soup until the rice is done.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Lis10xr6AcnyW9vWjjqZILCZKkhNsIAArr0YoMGGoNWM76y7tK7QNPi7ZeekIRQNyT7ChOVdd8UOiJolezThwXwyTGiIyIM5meUNQ63aLoGBYuMBLR2y7yISfPHOmB1FhdBXBQ7hNaCZ/s1600-h/DSC01434%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01434" border="0" alt="DSC01434" src="http://lh6.ggpht.com/-IDh_8x6ZktU/TztCMNyigsI/AAAAAAAAD3Y/qvzDJ7PeNws/DSC01434_thumb%25255B1%25255D.jpg?imgmax=800" width="396" height="320" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-8898059252893110782012-02-01T21:03:00.000-08:002012-02-23T11:27:01.438-08:00Black Bean and Pork Loin Soup<p align="justify">Simply put, this soup was inspired by our friend Kim Hanson for whom I had promised to make soup. He’s such a great cook that I wanted to make something not only nourishing, but delicious and original. He thinks we compete, but I insist that we inspire one another.</p><p align="justify"><a href="http://lh3.ggpht.com/-Tc6Uyz1R82M/Tzs9w3DU-EI/AAAAAAAADyA/iYQhALhd3oU/s1600-h/DSC01339%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01339" border="0" alt="DSC01339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Lr_w878ucWNU2yS483LmlinCuKTFNc8pBgQrbXqE3tCLbink8_vhZL6nUsMSggzDL2nGb9lCSQu5WGIvubpDfVIcGs0isYYcf0dmQw1gx_JQv46KRn9jy3XEGBvFzdolBRMIu93Cef5/?imgmax=800" width="391" height="297" /></a> </p><p><strong>Ingredients:</strong> </p><table border="0" cellspacing="0" cellpadding="2" width="300"><tbody>
<tr> <td valign="top" width="300">1 pkg. black beans <br />
12 oz. pork loin <br />
1 large yellow onion <br />
1T dried thyme <br />
1T cumin seeds <br />
1t powdered cumin <br />
1/2t powdered bay leaves  <br />
1 long green pepper <br />
3T extra virgin olive oil <br />
1C long grain white rice <br />
1 28 oz. can crushed tomatoes <br />
2 chicken bouillon cubes <br />
cilantro to garnish</td> </tr>
</tbody></table><p><strong>Directions:</strong></p><p align="justify">Soak the beans overnight and drain. Cook them over a medium heat until they are al dente using enough water to cover them by 3”. Drain and set aside. </p><p align="justify"><a href="http://lh5.ggpht.com/-PysRQySFG4o/Tzs9xwiCykI/AAAAAAAADyQ/RSV6MgXZgDE/s1600-h/DSC01271%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01271" border="0" alt="DSC01271" src="http://lh3.ggpht.com/-LmzY3x_If6k/Tzs9yb_-TUI/AAAAAAAADyY/jejoMhn1h3Q/DSC01271_thumb%25255B1%25255D.jpg?imgmax=800" width="290" height="221" /></a> </p><p align="justify">I’ve learned through trial and error that beans do not cook fast with the addition of salt or tomatoes, so I now cook them almost all the way through before adding those ingredients. Place the olive oil into the soup pot and heat over a low flame while you dice the onion, add it, the cumin seeds and herbs into the pot and saute them together over a medium heat. Cut the pork into small cubes and saute them in the pot with the other ingredients, taking care that the onions do not burn as you try to caramelize the meat.</p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTMHCRhvIX7NgsJRoB6CeTI0Kj8Mq8tMt_YXKeaSjXzDB5egKpEW08TKMBLquWFLVbanvHgNk-snNXm1pewCmNvtTFAEjkBCDKVAcY_gOm10P_CFw7kUrz70sJAXQYYuYK-H5-pbs153z/s1600-h/DSC01283%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01283" border="0" alt="DSC01283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nczdK1gznQspMCG6JM0n3YOhMSmpjBcCoDHn2kspwt0rBYVCIeAB3DJRl6a3VEOc7iV0mIR_I2YTxTDdOspOGHBCuJFx2KqCe-0KC0Ir6c8G9SWjTpIRbUAnf6ndiYmKXsz_YEOdA8LQ/?imgmax=800" width="192" height="147" /></a><a href="http://lh3.ggpht.com/-fl5XAq793nM/Tzs9zmN16YI/AAAAAAAADyw/uLmPIFEFMe4/s1600-h/DSC01285%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01285" border="0" alt="DSC01285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dITYmH3La-KRlriSYvBtyO2FLlz4RnSjvJCVCxNOU2QAibwADsWVYlr8avipv-Oa-Ryvpt2cBSMjNn3XH00VJToUM4HTd6bhbyyXihGtiU3WbTefFvEKgT2slE20bxJmSs-wWhNTdUUT/?imgmax=800" width="191" height="147" /></a></p><p align="justify">Add the diced green pepper and continue to saute.</p><p align="justify"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_cf2eZ2zpBQHFBscTZCr5-sh9VoK5t5jxqFwnPYIiCVNGRVXWOJYW1LQIwaVaN2_UNrJr8frmBzROOpcfc2iuLTyaMlu0pZ4s4S3YFORFuxps4IywYoDm8cNLiUgiJ8fMiQ4Y5lhcAdl/s1600-h/DSC01287%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01287" border="0" alt="DSC01287" src="http://lh4.ggpht.com/-Vq7dppPD8-k/Tzs90vgKCGI/AAAAAAAADzI/8Nkoy1nMXk8/DSC01287_thumb%25255B2%25255D.jpg?imgmax=800" width="284" height="218" /></a> </p><p align="justify">Add the beans, cover with 1” of water and continue cooking until the beans are fully cooked.</p><p align="justify"><a href="http://lh6.ggpht.com/-6bTFVSbQZ5M/Tzs91GjK8qI/AAAAAAAADzQ/BJnwNinNqdE/s1600-h/DSC01293%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01293" border="0" alt="DSC01293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwN1AkX-rgoVfKy4oZzneTsoaQvWHN9-E8rWheYZ4VVZIFqMPcUdw7eKTtxhpV6_nDkAviKMg_dBxJDmiAErCQ8y8tgT22cOSMGYyyOz3Xg66k0iqqvjopw2nAOUqPrDEZbipL6oaWF02/?imgmax=800" width="189" height="150" /></a><a href="http://lh6.ggpht.com/-KO7FWWLvoEw/Tzs92ebB-aI/AAAAAAAADzg/wyyQaPLs5ek/s1600-h/DSC01294%25255B19%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01294" border="0" alt="DSC01294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-CMce7Uhy0t1r8Ar8UQIqxoWIadHxS3_jaGYXWgzYOIFmyj-Lr_hrNldCKUh-ZBIuje8ztYjlKAxCornTRwN1UPRjMJVLXOoG4NJOSZAMzquwsLSCbegD4XS81bRLsq1_4uMoGIMEctC/?imgmax=800" width="191" height="150" /></a>  </p><p align="justify">Add the crushed tomatoes and bouillon cubes, stir, and raise the heat to medium high until the soup boils. </p><p align="justify"><a href="http://lh5.ggpht.com/-8XvZZBgwyrw/Tzs929DuDlI/AAAAAAAADzw/QSe-pci4DX8/s1600-h/DSC01318%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01318" border="0" alt="DSC01318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsD36wBJOQOIZN7YhhpFzqadncC52NGd8SJylwEjAnZElwADXzZEgORBkMJYn7MmSMKyV08AKmGYYU60vX5FM0NZWCJF_ORG1O081bOiCwfieURJcarWnYdGjGbTc6ZdX6sE_TbtGRjKF/?imgmax=800" width="190" height="153" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6SWtiov1PYDzP4mK7cdZRyJ82BKHEwTL4guAfQx0txR46RoZr4_kvxfL0_L1VftTybDAqAQJjWZC1JRL3iK1-C8-JZt01kVVrlLPMGCiSDqxQDdmYSBrUsGrNSeJXOuSSo8u8TRliOOB/s1600-h/DSC01320%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01320" border="0" alt="DSC01320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzClufDXIWEfM0gVVlzqq2miphupFbnsme94MskF70YHMas678IRJXQT2XVf-6S1-HsAb-A5XwnkwpWJd5ylAUjETsdEPnTqFs3DgYmjar-zLkSk9i39aBdMbJngjamC8gA3bVMPMczxt/?imgmax=800" width="191" height="151" /></a> </p><p align="justify">Add the rice and stir, then lower the heat to a simmer. On this first batch, the water was getting low, so I added 4 cups, since I needed at least 2 for the rice to cook and still leave me with soup, not porridge.</p><p align="justify"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGN_kVEauumZ_Uapg76svVCKQGiL0tnuCNA9y0bGd-UGxj9BxYt8Mwl2PIfTwOpfp5FbxVesbaQCrO65egNIlkv80BCGIkb0yI-g-fhF2M9Npk_J9qMnpnteLuUO-rON4VneL7b0MYo9TQ/s1600-h/DSC01321%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01321" border="0" alt="DSC01321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pdsnCOxVNG9NKNt1RGTrY_2cCMt6Ict1HERkNFSmerzV7ZyjXhqCgcgXPhji5TE8LWmtn_UERlxV5cIDaPtRT8h7IzsP7-VIYA-0ww3Iwkwc3RupByq7SYxhd06mZOs2PWLlTb51OWFp/?imgmax=800" width="284" height="223" /></a> </p><p align="justify">Adjust seasonings so there is enough salt for your taste. You can do this by adding another bouillon cube or sea salt. </p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p><a href="http://lh3.ggpht.com/-2fpLXLyPfUs/Tzs95VVu1KI/AAAAAAAAD0c/K1rT5lIWgso/s1600-h/DSC01322%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01322" border="0" alt="DSC01322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftJRR-CCzak4M6dt00GX9uWBEE0KNW01Bg6E16dsL-dAuhX6NoaMIiGnvfqa-gdzvyLFPhqOpTXYDJrW1yIUSGke4Zm4OTsfwb6XZbNMjkMokZm14Hc8O7QlYOOQS2AL8U7esR83wfgE9/?imgmax=800" width="287" height="222" /></a> </p><p>Plate and garnish with chopped cilantro.</p><p><a href="http://lh4.ggpht.com/-yL31ztnxmuo/Tzs96pfK17I/AAAAAAAAD0w/PEVfQHLXEeQ/s1600-h/DSC01346%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01346" border="0" alt="DSC01346" src="http://lh4.ggpht.com/-1wtkJvcI824/Tzs97N5kuSI/AAAAAAAAD04/UlIdksO3gn0/DSC01346_thumb%25255B1%25255D.jpg?imgmax=800" width="383" height="291" /></a></p>Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-37163472168212219002012-01-28T10:47:00.000-08:002012-02-23T11:41:49.772-08:00Caldo Verde by Accident<div align="justify">Halfway through this recipe utilizing what I had on hand, I realized that there was something familiar about it. It wasn’t until it was finished that I realized I had made a variation of Caldo Verde, the classic Portuguese kale and potato soup. Did this happen because of a genetic predisposition to do so, or universal consciousness? There is only one recipe from our Portuguese side of the family tree, but this wasn’t it. I had only tasted Caldo Verde once on my first trip to Portugal and it had been a buried memory until now.</div><a href="http://lh4.ggpht.com/-cuVlusfFpVY/Tz_yA-SBY6I/AAAAAAAAD6A/jOZq_ipA9f4/s1600-h/DSC00545%25255B3%25255D.jpg"><img alt="DSC00545" border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5kalaZ4mwE3fp0yFy9qntz9uqYRzea6kYaMJD8HEiLmBottrtybsyqLDpK_dvJvPE5g6hRGWRTrEiC1B_mMx6qq1G3kE73sBEOf32PpmY8IVSPIQ14dznCftC1mMMjueQP0A-x5cVuqj/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00545" width="393" /></a><br />
<strong>Ingredients:</strong><br />
<table border="0" cellpadding="2" cellspacing="0" style="width: 275px;"><tbody>
<tr><td valign="top" width="275">1 large bunch kale (6C perhaps) <br />
4 medium Yukon Gold potatoes <br />
3T extra virgin olive oil <br />
1 large yellow onion <br />
3 mild Anahiem peppers <br />
6 cloves garlic <br />
2 porcini bouillon cubes <br />
2oz. dried porcini mushrooms <br />
12 qt water <br />
3T polenta (optional)</td></tr>
</tbody></table><strong>Directions:</strong><br />
<a href="http://lh3.ggpht.com/-R8jo7JeTh20/Tz_yBlDBqtI/AAAAAAAAD6Q/B8oBt1v3L2w/s1600-h/DSC00520%25255B7%25255D.jpg"><img alt="DSC00520" border="0" height="140" src="http://lh4.ggpht.com/-HeNYRhHIdQs/Tz_yCAHEkVI/AAAAAAAAD6Y/ZvwvjmZ8bVc/DSC00520_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00520" width="183" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp0notCkK_00PB0q4I-T-0Suu74cnuVgNuO4H5oJsQblliSruhXqUT-qm7IouihRPy3R0HiWa2k_I52vJh-OpudhNfSFSa7LPwxiBFjFktrwHsWa4J6tcAl7He_caJ0_vaGHMiT1vRL3o/s1600-h/DSC00527%25255B9%25255D.jpg"><img alt="DSC00527" border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR-zyEorXD7f5vntrOi8FyAADY9gOo1tbZ2J2TpUGHnR0hJT6_LwYTBsCqZxA-K42Fdn5E9LPhrQImYP6WKDkWVhFKBa7Fu5asziX-58DJXLX_3BC57pyxb50MxVpGzahi2rNSXgjaqcA/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00527" width="179" /></a><a href="http://lh4.ggpht.com/-6q_K0AXQm2I/Tz_yEJz0tTI/AAAAAAAAD6w/IGr_jJeP1OQ/s1600-h/DSC00530%25255B6%25255D.jpg"><img alt="DSC00530" border="0" height="140" src="http://lh4.ggpht.com/-HfrYbhr1ZYc/Tz_yEXxLvoI/AAAAAAAAD64/DQxvGh_122M/DSC00530_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00530" width="183" /></a><a href="http://lh5.ggpht.com/-R2GrasnjL5g/Tz_yE0yWFmI/AAAAAAAAD7A/Ucgh5mffpUM/s1600-h/DSC00535%25255B8%25255D.jpg"><img alt="DSC00535" border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9KRsZvKbBXyT-L__ZjtVwY0EPZI5q2QmuFFQOcjNtnHi6M66F3nRTyb4zc1tQPs-H5pSwgRUOHUNJjY49Fh_yKPmryidNh4tNepjH9d2ZcV5rfAxNtemM-XSXMePLEkRt8reZ0A-1lIv/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00535" width="177" /></a> <br />
<div align="justify">Finely dice the onion and saute it in the olive oil over medium heat, add the diced peppers and continue sauteeing until they have wilted. Add the water and raise the heat to high so the soup boils, then add chopped kale and stir until it wilts. Use an immersion blender to puree the soup.</div><a href="http://lh4.ggpht.com/-7LKg2C48ScU/Tz_yFvVaWqI/AAAAAAAAD7Q/O6IRcDZynKs/s1600-h/DSC00536%25255B6%25255D.jpg"><img alt="DSC00536" border="0" height="142" src="http://lh6.ggpht.com/-jVaQiAhjYAk/Tz_yGNOSD6I/AAAAAAAAD7Y/jxUmVCqA_Ag/DSC00536_thumb%25255B4%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00536" width="179" /></a><a href="http://lh6.ggpht.com/-n24dKiY1tXE/Tz_yGRXRVwI/AAAAAAAAD7g/w1fqA_a4_Ng/s1600-h/DSC00538%25255B11%25255D.jpg"><img alt="DSC00538" border="0" height="142" src="http://lh4.ggpht.com/-RMJQmIJ4b6E/Tz_yGjgK8BI/AAAAAAAAD7o/dpb-h9qxXGw/DSC00538_thumb%25255B9%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00538" width="172" /></a><a href="http://lh4.ggpht.com/-eYrIAy-EzYg/Tz_yHNnEJbI/AAAAAAAAD7w/I2eA9lPEK4k/s1600-h/DSC00542%25255B5%25255D.jpg"><img alt="DSC00542" border="0" height="149" src="http://lh3.ggpht.com/-FJFa4BsJj0w/Tz_yHTVqDHI/AAAAAAAAD74/p7SkhX1zHqo/DSC00542_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00542" width="180" /></a><a href="http://lh4.ggpht.com/-3ANKKZM4mo0/Tz_yHx-RVdI/AAAAAAAAD8A/gbPM_DCxTnM/s1600-h/DSC00543%25255B5%25255D.jpg"><img alt="DSC00543" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFi17b3hm8nQCDKIKPTmyWebEpVlA6k1VUT8FQ36Mok9e_ue-zIMXad6AJjiU7WVDAF10bxIWNYW1gp92enrXZz0jBwPqogUFgPKId380V5CMvdunLJRA6O9Nx5RgwSLREnUNy6zdmqTT/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00543" width="174" /></a> <br />
<div align="justify">Lower the heat to a simmer and add the dried porcini mushrooms and stir. Cover the pot and start peeling and dicing the potatoes. Add them to the soup along with the bouillon. Cook until the potatoes are no longer raw. If the soup is too thin, you may add the polenta to thicken it up.</div><div align="justify"><strong>Note: </strong>In soups I generally use Yukon gold potatoes because they hold up well and don’t fall apart like a Russet. A waxy potato is best. And I often use the polenta as a thickener.</div><div align="justify"><a href="http://lh4.ggpht.com/-tOrTToAiwPk/Tz_yJbcXCgI/AAAAAAAAD8Q/4WqigU0R2bY/s1600-h/DSC00570%25255B4%25255D.jpg"><img alt="DSC00570" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfINnt7snoVFL4qYz7E3jje074KipQ-_-WosQeAyspx91ByNw8XXGo84hHhuAZwaw0yMwqZk9pCwSWpo68LEA9Y9y0tgVgZouaXyLgo7-KzHkpFREyiySpgniqTOu4Xjq9IHIWJXigNiP/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00570" width="391" /></a></div>Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-4682658231950718942012-01-21T11:42:00.000-08:002012-05-04T23:10:46.095-07:00Bean, Barley and Kale Soup<p align="justify">Trader Joe's gets credit for this soup inspiration, since they packaged the prime ingredient in this soup, 17 Bean & Barley Mix. I would never buy a black eyed pea on my own, since I've never eaten one, so this mix gave me an opportunity to try it and 16 others. This is about as simple as you can make a soup.</p> <p><a href="http://lh6.ggpht.com/-SX5-IIw-2OE/T6TDYOLRK0I/AAAAAAAAEcY/tbCSij8Z9rE/s1600-h/DSC01583%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01583" border="0" alt="DSC01583" src="http://lh3.ggpht.com/-X1pdLXDxq5s/T6TDYX0xOxI/AAAAAAAAEcg/DMi23cQIq0w/DSC01583_thumb.jpg?imgmax=800" width="244" height="184" /></a><a href="http://lh5.ggpht.com/-a0-7Sl9oGOk/T6TDY6pF-xI/AAAAAAAAEco/ZZFgzm8BiUY/s1600-h/DSC01560%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01560" border="0" alt="DSC01560" src="http://lh6.ggpht.com/-c2-1pMjI17M/T6TDZu_H41I/AAAAAAAAEcw/IdX-YZh3ww8/DSC01560_thumb%25255B1%25255D.jpg?imgmax=800" width="431" height="328" /></a> </p> <p> <strong>Ingredients:</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="275"><tbody> <tr> <td valign="top" width="275">1 bag mixed beans and barley <br />1 very large yellow onion <br />3T extra virgin olive oil <br />2C diced celery <br />2C diced carrot <br />2C chopped kale <br />1T dried thyme <br />1/2t ground bay leaves <br />2T sea salt <br />3 cloves garlic <br />12C water <br />2 bouillon cubes (I used porcini)</td> </tr> </tbody></table> <p></p> <p><strong>Directions:</strong></p> <p><a href="http://lh3.ggpht.com/-0sJscU0fFdo/T6TDZ06TmyI/AAAAAAAAEc4/w0A-w9fszBI/s1600-h/DSC01536%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01536" border="0" alt="DSC01536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfAu_twutSeldeoJyxUbtxIsaQj-fC-73byn3s-vpHQ1A4rN3lcfUSPeTvBACJVOKPrVM1-JJeDuikLFU-CorfaSW-_4_97r5CbUdg0vNzF3rbMG7-tgFQhYuzIKT4hw2SJIBzpQvW7Gg/?imgmax=800" width="368" height="280" /></a> </p> <p align="justify">Finally I took a photo of beans soaking, but since it's not very attractive, and it can be done blindfolded, I see no  reason to introduce this process again. Just set them in a large bowl and cover with 3" of water. Toss the water and rinse the beans before using in the soup.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJYsZkvCYqxaO7Icd61qrSrCPGkF3OH1S9CiAMFXOPr1PnTlRZhvaC5Efoyrz4ByaIzipDDBHNfueLWgv7majTW0CJIGbcaBCaC7ArqbinE7EixyHSYW5N78K2gkAk_zIOaUKZMydTHEQ/s1600-h/DSC01529%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01529" border="0" alt="DSC01529" src="http://lh5.ggpht.com/-IKFUWymZO6c/T6TDbYjvSwI/AAAAAAAAEdQ/TqgwUqoNmKE/DSC01529_thumb%25255B6%25255D.jpg?imgmax=800" width="182" height="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtl2SZUUe40i_JEae3bbb3x9y4V3Zwt6w1nNGmObl_6xogat9fS6eW_s1j496yfHFQzhdLFxmJ_gvOqghUhmC3abNulcsFnAnwOiaXxwuDJ7ItZVkQ-_GvQgcXx1KDnYnH1f-Kp9pCDKm/s1600-h/DSC01530%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01530" border="0" alt="DSC01530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVUyB8lD3OfY_LfM5_FYGcPu-ALLBzbZBM7n8QL7CJzuAlyEbGAn9yBFZqa6lgFT5X1Ks-rPFimE1RSVmypS59oIYknJom157PrZ80lJqjbF6FaxX0Q0beD-harxMbKnbK4KqtYqdK2PG/?imgmax=800" width="180" height="147" /></a><a href="http://lh4.ggpht.com/-Q4tVyDSHmsM/T6TDkRB-B-I/AAAAAAAAEdo/ICSBedpBmh8/s1600-h/DSC01533%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01533" border="0" alt="DSC01533" src="http://lh6.ggpht.com/-KsChp32G0RE/T6TDkrZXwmI/AAAAAAAAEdw/UHxz77RCXVk/DSC01533_thumb%25255B6%25255D.jpg?imgmax=800" width="184" height="148" /></a><a href="http://lh3.ggpht.com/-L5gAUTZ2nxE/T6TDlEYmhUI/AAAAAAAAEd4/EQXO3oLnUGs/s1600-h/DSC01539%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01539" border="0" alt="DSC01539" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pgA859wzvERf15GspQXNJgiuA7sDVHnlWCBId6pyCktuchUruz0yn9OgkmzsajW4pa35smsmIYnK4uNDu9lhF1BnN8ajkBPrrxuSCtDe34W0Vu635R2OsyruU9AS3CNXeey1mGG4igZu/?imgmax=800" width="178" height="144" /></a> </p> <p align="justify">Chop the onion, carrots and celery, then set aside. Heat the olive oil in a large stock pot (6-8 qt.) over a medium flame, add the onion and saute for a minute, then add herbs and saute until translucent. Add the carrots and celery to the onion, along with the sea salt and saute for 3 minutes.    </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh4.ggpht.com/--LcjaoGoOYg/T6TDtUDilrI/AAAAAAAAEeI/9D_eam5wEhA/s1600-h/DSC01542%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01542" border="0" alt="DSC01542" src="http://lh4.ggpht.com/-tLATdvbHneY/T6TD1t99HYI/AAAAAAAAEeQ/pDG8UfMKb5g/DSC01542_thumb%25255B2%25255D.jpg?imgmax=800" width="370" height="283" /></a> </p> <p align="justify">Drain and rinse the beans, then add to the pot along with the water. Bring to a rolling boil, then once it is boiling, reduce the heat to a simmer.</p> <p><a href="http://lh5.ggpht.com/-nnVvXzbpM7g/T6TD2Mdwi3I/AAAAAAAAEeY/tQ589QTrQZA/s1600-h/DSC01545%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01545" border="0" alt="DSC01545" src="http://lh6.ggpht.com/-AZRCiK6LOrg/T6TD2WxAw8I/AAAAAAAAEeg/VarNG-1upng/DSC01545_thumb%25255B1%25255D.jpg?imgmax=800" width="194" height="148" /></a><a href="http://lh4.ggpht.com/-_P_2GZ83Ojg/T6TD3MHrInI/AAAAAAAAEeo/W6pEeDMtghc/s1600-h/DSC01548%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01548" border="0" alt="DSC01548" src="http://lh4.ggpht.com/-ChCHA6q5p1U/T6TD-uptuWI/AAAAAAAAEew/aoTbSWL1Q8Q/DSC01548_thumb%25255B1%25255D.jpg?imgmax=800" width="181" height="147" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz78X1s3B_6C4aWdVtHHhJYihLKqHhEdyjWV140Diz_T0TSsanhQauA1ZG_KrHSY1dKEbSRQW5Ev-fi6-V-4KLJy4vmY1tRDsfN6MGetWIQH0Rki5UPfp1qi5xzSHJBxDmaqCJtnvSgQRo/s1600-h/DSC01551%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01551" border="0" alt="DSC01551" src="http://lh5.ggpht.com/-vH8qGw7mvgI/T6TD_uMuDoI/AAAAAAAAEfA/B-07HPEEP4U/DSC01551_thumb%25255B3%25255D.jpg?imgmax=800" width="194" height="152" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgta3LOiBhOnMRwT145znr1lVfLp9M5-NYYCOzcNcIHuDP5YZVSAxBiLOfROM2tbC_oUkanXanZmKMG3h2fhZjv2rt4wjZaZG1hqjZRSCW48byqEek-RApVxJJdu_0rwMME3XuBSd0jsj6V/s1600-h/DSC01550%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01550" border="0" alt="DSC01550" src="http://lh6.ggpht.com/-_xa_AUhHtS0/T6TEHlvLHSI/AAAAAAAAEfQ/8qHhvaTxX1E/DSC01550_thumb%25255B6%25255D.jpg?imgmax=800" width="182" height="152" /></a></p> <p align="justify">Peel the garlic and smash the cloves with the side of a wide blade knife. Taste the broth and add the garlic and bouillon for extra flavor. Taste again in 15 minutes and adjust seasoning by adding more salt if necessary. </p> <p><a href="http://lh6.ggpht.com/-XXhMhN_gLHE/T6TEIju7xdI/AAAAAAAAEfY/N0HZIIvHydo/s1600-h/DSC01554%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01554" border="0" alt="DSC01554" src="http://lh5.ggpht.com/-IgS9hjSSExc/T6TEJax_GoI/AAAAAAAAEfg/jQHccZ9dj_0/DSC01554_thumb%25255B3%25255D.jpg?imgmax=800" width="384" height="316" /></a></p> <p align="left">After the beans are fully cooked and tender, add chopped kale and let cook down until they wilt, then plate the soup and serve.    <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy37owX5_02qJ1tYOSWCc1pv58bzhUpnjurBeZgc3d0wW9lNvaQ3cxMibRI-rOmJ6nOZ5KaiJPeZOknDjWKhiybF6WyFKmFAe4GvldBcXjnIcBw6bgy5udEWf_JeMJQaURRg1MoMWQO25/s1600-h/DSC01566%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC01566" border="0" alt="DSC01566" src="http://lh3.ggpht.com/-Nn3Ve4USS8k/T6TER8-j7iI/AAAAAAAAEfw/o3mmCIjI5CY/DSC01566_thumb%25255B1%25255D.jpg?imgmax=800" width="383" height="291" /></a></p> Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0tag:blogger.com,1999:blog-1115869228849614394.post-50591686432132209932012-01-01T08:17:00.000-08:002012-02-23T11:39:58.729-08:00Crab Cakes<div align="justify">If I had known how simple these were to make, I would have made them years ago. I tried this year because I had plenty of leftover crab from the seafood antipasto served on Christmas Eve. I can’t wait to serve these to company.</div><a href="http://lh4.ggpht.com/-F_WN5tAWQZE/TwcebvwCw1I/AAAAAAAADf0/riElqW1lU_g/s1600-h/DSC00204%25255B3%25255D.jpg"><img alt="DSC00204" border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8805yMlSz3xnHaOxpCYThUEc_QCy8Jmy-y7Etgwwrr2NPsq3-KnXexMdhg4rzSlpRbvxwLH-c2Cq8MuY6-VA3kt2JXGC28Jl8UyZDTx-_tud-GUwTsxNmv_n7EVFkGH8zY9jZgPOCXTq/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00204" width="400" /></a> <a href="http://lh5.ggpht.com/-dfSEmr0p-rY/TwcecaMAlOI/AAAAAAAADgE/ApicHRHcC3s/s1600-h/DSC00221%25255B9%25255D.jpg"><img alt="DSC00221" border="0" height="324" src="http://lh5.ggpht.com/-19ZoLQY_ME8/Twcec63ihHI/AAAAAAAADgM/By8kmasuKoE/DSC00221_thumb%25255B5%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00221" width="399" /></a> <br />
<strong>Ingredients:</strong><br />
<table border="0" cellpadding="2" cellspacing="0" style="width: 300px;"><tbody>
<tr><td valign="top" width="300">1/2lb lump crab meat <br />
1 small bunch chives <br />
2 small ribs celery with leaves attached <br />
1/4C chopped parsley <br />
1/2C fresh bread crumbs <br />
mayonnaise to bind <br />
wasabi mayonnaise to flavor <br />
flour <br />
2 eggs <br />
panko crumbs <br />
extra virgin olive oil</td></tr>
</tbody></table><strong>Directions:</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsFG-u3bJOf-mFS8dAPk5L6BSDIm0QWS5pyqwsNlDG2O1x-tFpTuSJpv8h6VvEJHJlk11ilM8VGidOrN-Q_vZ9dWSJao5mIVU18V7sYXnvzeiVxwUeg_P6YXHx2ZtfC-sGnxtBiE4re4i/s1600-h/DSC00171%25255B8%25255D.jpg"><img alt="DSC00171" border="0" height="157" src="http://lh5.ggpht.com/--mqOyK0acWo/Twced36eXII/AAAAAAAADgc/QP_b9C5m-bY/DSC00171_thumb%25255B6%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00171" width="193" /></a><a href="http://lh6.ggpht.com/-5hqckMvFnVA/TwceeTJ1cBI/AAAAAAAADgk/gW4Sjun3hhU/s1600-h/DSC00173%25255B13%25255D.jpg"><img alt="DSC00173" border="0" height="158" src="http://lh4.ggpht.com/-CxYH7DVvAnk/TwceeqCKpqI/AAAAAAAADgs/U0LuE1cJYr8/DSC00173_thumb%25255B11%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00173" width="186" /></a> <br />
<div align="justify">Add the crab, finely chopped chives and parsley, 1 egg and 2 parts mayonnaise to 1 part wasabi mayonnaise and stir. Having not measured the mayonnaise, it’s going to be guess work, but this photo may help. Start with a small amount since you can always add more if needed. It should look like the photo on the right when you’re done (click to enlarge the photo).</div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul30MOUcTjo-hs09jzjp3ur4CuGrK9iTwV3LpjE17OocFLPWvrRA2J9oi3MUQt5hPlOcmu_9V4iM0l8PnABwGDp0l09abqAgmRqZ4dDjTIkS3Iek-iWMUOAex8DjF4H_EJRcM4cy2kQzJ/s1600-h/DSC00175%25255B9%25255D.jpg"><img alt="DSC00175" border="0" height="148" src="http://lh3.ggpht.com/-NFxbrfOiYJA/TwcefFEnstI/AAAAAAAADg8/aleI1dQQFyU/DSC00175_thumb%25255B5%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00175" width="190" /></a><a href="http://lh5.ggpht.com/-_zfF-hIO9ag/TwceflgrCgI/AAAAAAAADhE/9k2XQOcHfN4/s1600-h/DSC00179%25255B5%25255D.jpg"><img alt="DSC00179" border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMDcsk40RnK7XkscKWWtWAWL3XdtJANjBhmdDCX6UfCwbxqrJ9X22BiZ0PvzwhstDgiN0TXV6nRv98y-OsayqIq-Z5UoJAGM1D-dPew5Hy1DB40g-FhyOot2359T4vpMjHrFBEBnlHpeU/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00179" width="188" /></a> </div><div align="justify">Finely chop the celery ribs and leaves, stir into the crab until fully blended, then add about 1/2C of bread crumbs. These crumbs were made from stale Pugliese bread from Grace Baking Company, but any French or Italian style bread should work. Look at the texture of the crumbs and don’t make do with commercially packaged very fine bread crumbs. Mix them into the crab and see how they help bind everything together, absorbing what may have looked like too much mayonnaise.</div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYitwiF8wXYrcvTZuig7BT1eYtwMlV6MVabUh7xyN3cUgxkd8-sg6JogriEbodSw56Qe6_Y5xr8C_Zlp2UVZQ1jIfZNWhneKRggMa8rCTpVv9VwYGfYOICLCrfFJ2WdpgielDlvmZTd-3z/s1600-h/DSC00184%25255B4%25255D.jpg"><img alt="DSC00184" border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt-JCBLisS4K0zBCCObFawlnS-CdtsiRz40oHql8u7Yjtodrs6PIrexvbOkOQYIAuqpOYJ9LQXcruleQU1FeO61urEBC4VxGb9QtwXctTc0_vUHLWWhOIMJEegfurgXg8Xt3wtMWqm_yK/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00184" width="190" /></a><a href="http://lh6.ggpht.com/-3wDJ1lkRE1s/TwcegrmA8gI/AAAAAAAADhk/MSqvDgbH9VI/s1600-h/DSC00185%25255B4%25255D.jpg"><img alt="DSC00185" border="0" height="147" src="http://lh6.ggpht.com/-q933P14ZwFY/Twceg13nv9I/AAAAAAAADhs/ta1BwlhlKFY/DSC00185_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00185" width="191" /></a> </div><div align="justify">Take the 2nd egg and whip it in a small bowl. Set up another bowl of flour and a 3rd bowl filled with panko crumbs. Add 1/2” of olive oil into a frying pan and heat over a medium flame, which you can lower when you add the crab cakes, if they are browning too fast. Since filling the pan with 4 crab cakes will automatically lower the temperature, that may not be necessary. I used a large ice cream scoop to form the crab cake balls into a consistent size. Once released onto the flour, I pressed the ball into a patty, turned it over and pressed again so both sides were floured. Take the crab cake and place it into the egg to coat it completely on both sides.</div><div align="justify"><a href="http://lh5.ggpht.com/-9RBet7OHi2s/TwcehcRAOpI/AAAAAAAADh0/iOD9b7upfsc/s1600-h/DSC00186%25255B10%25255D.jpg"><img alt="DSC00186" border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAXT4sBsTCrmUbWDu7P_mU9w0aGluR_lIXiATNxn3k-U6d62brPTaqo4wYS38vkW2n8FtHhX3tsTebuLiC_S2QkMG5H7lA3DpRHDjRgCIftdsfPLUFNWllLAF1ii1VXdqwVz796kBor6e/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00186" width="189" /></a><a href="http://lh4.ggpht.com/-MsklLuLevOg/Twceh1gNtNI/AAAAAAAADiE/KU2-WW5OqTI/s1600-h/DSC00188%25255B8%25255D.jpg"><img alt="DSC00188" border="0" height="156" src="http://lh6.ggpht.com/-uI5cDTL5LYg/TwceiKeyk0I/AAAAAAAADiM/1zxtwvSQkYI/DSC00188_thumb%25255B6%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00188" width="185" /></a> </div><div align="justify">Place the crab cake into the panko and cover with the crumbs on top, bottom and sides. When you place it into the pan, the patty should start sizzling. If not, wait until the oil is hot enough to sizzle the 1st crab cake before you start adding the others.</div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-019tq2ozWioCBxOpMmFcQzZhHWAnDAHx5eXK1P1nhku9h1acKtsSsj7PffitYtmExQxJrZ-fINVX4rejlU7ETXg69qbMhL6VRrPDKvfYfhGjMaKsda4FEWM4kaqKtIZpDW2aoFGaCPgZ/s1600-h/DSC00198%25255B4%25255D.jpg"><img alt="DSC00198" border="0" height="149" src="http://lh5.ggpht.com/-2lM5TE4nPDA/Twceip2r0kI/AAAAAAAADig/OLa7eda4BQA/DSC00198_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00198" width="182" /></a><a href="http://lh3.ggpht.com/-qUffsN0x-II/TwcejziAMLI/AAAAAAAADio/Y02mddqpISM/s1600-h/DSC00191%25255B3%25255D.jpg"><img alt="DSC00191" border="0" height="150" src="http://lh4.ggpht.com/-Q7ZOpH_HTt8/TwcekLdk7TI/AAAAAAAADiw/yArxyS1pFg0/DSC00191_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00191" width="196" /></a> </div>Place the 1st four crab cakes into the pan and brown on both sides. Drain on paper towels and reserve in a heated oven (200 degrees). When the last 4 are cooked and drained, plate all of them and add a tartar sauce to the plate. Mine was fairly simple using Trader Joe’s Tartar Sauce and doctoring it up with creme fraiche and fresh dill. You might also choose to add lemon to the plate.<br />
<a href="http://lh6.ggpht.com/-nxNPAvSj9gA/TwcekU41IoI/AAAAAAAADi4/0ROBVqXfxLs/s1600-h/DSC00209%25255B4%25255D.jpg"><img alt="DSC00209" border="0" height="318" src="http://lh3.ggpht.com/-zVzKYqWAotY/Twcek2kUKrI/AAAAAAAADjA/IGGMdU6XF9E/DSC00209_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC00209" width="392" /></a>Justafoodiehttp://www.blogger.com/profile/00018006651697725479noreply@blogger.com0