tag:blogger.com,1999:blog-81770368598432486892024-03-04T20:47:24.616-08:00EverydayFeastingA foodies way to feast everyday... cooking, dining out or take out.Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8177036859843248689.post-75274142060650495252013-09-09T08:16:00.000-07:002013-09-09T08:35:56.116-07:00Lettuce all Year Long! or How to Grow Great Greens in the heat.It was 2008 when I first wrote about lettuce and in celebration of the fact that I have had varieties of lettuce in my garden for an entire year I am again singing the praises of growing lettuce. Because I like my home grown lettuce so much, every year I have tried to stretch the growing window, not an easy feat in the heat and humidity of Northeast Florida. Most lettuces get very unhappy as soon as temperatures top 90 degrees so in previous years, my lettuce production declined and slowly ended sometime in July. Not this year! We have had our usual wet, humid and hot summer with daytime temperatures in to 90's and nights in the 70's. Not your usual lettuce growing weather but this year my lettuce production has stretched into September and I have a new crop of seeds planted and sprouted.<br />
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<tr><td class="tr-caption" style="text-align: center;">arugula in August heat</td></tr>
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<h3>
Why grow your own lettuce?</h3>
Grow your own lettuce because it tastes better and I know it has NO chemicals on it. There is also a price consideration. One package of arugula seeds costs less than $2. I plant 2 packages of arugula a year (in 4 plantings.) One bag of organic arugula costs close to $5.<br />
Grow lettuce because it is easy! You can grow it is a pot, in a flower bed, a raised bed and it is not very picky about the sun conditions. Most lettuce seed packs say to plant in full sun. I do plant in full sun in the winter and early spring. By late spring I am planting in partial shade or filtered light to provide protection from our hot North Florida summers. Lettuce is not very picky about the cold either. I have had varieties grow right through the winter.<br />
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How to grow lettuce<br />
Select the right varieties for your area. You can find out what zone you are in by using this map. <a href="http://planthardiness.ars.usda.gov/PHZMWeb/">Plant Hardiness Map by Zip Code</a>. I am in zone 9A. I am looking for varieties that are heat tolerant. A general rule is that the leafy lettuces don't perform well in the heat. My go to lettuces particularly for the warmer months are arugula and other spicy lettuces like endive, chicory, radicchio, and Mizuna. I also use various other greens for salads. When young and tender, mustard greens, collard greens, kale and Swiss chard all make delicious salads.<br />
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<tr><td class="tr-caption" style="text-align: center;">My favorite mustard greens, Giant Red Mustard and Ruby Streaks Both are beautiful in flower beds.<br />
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Planting lettuce tips<br />
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<ol>
<li>Check the back of the seed pack for planting depth and don't plant seeds too deep. </li>
<li>Plant in well drained damp soil either directly in the ground or start in flats. Most lettuce transplants easily.</li>
<li>Many lettuce seeds are tiny and hard not to plant too close together. You can mix the seeds with fine sand to broadcast evenly.</li>
<li>Fertilize with 1/2 strength fertilizer and be sure to get fertilizer with micro-nutrients.</li>
<li>As your plants grow thin if necessary. The thinings are delicious</li>
<li>You can harvest you greens by cutting them with scissors. They will grow again for months.</li>
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Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-23052436036274124372013-09-06T05:16:00.000-07:002013-09-09T07:09:26.535-07:00The Freshest Best Eggs Ever<h3>
Or Backyard Chickens the easy way<br />Or How I went to the feed store for feed and came home with a tiny flock to feed<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Teenage chickens Barbara and Susan, who are named after my sisters.<br />
Susan is quite exotic and she lays pale green eggs.</td></tr>
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</h3>
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My entree into backyard poultry did not come with much planning. I went to the feed store with my husband to get gardening supplies. Right inside the door was a big basket of tiny chicks.Nick got very excited and started babbling about raising chickens was easy, his grandmother did it, blah blah. I told the guy behind the cash register, "Don't sell this guy any chickens!" and went to get my stuff. Of course by the time I got back, Nick had our first flock in a box ready to go. On the way home I told Nick we don't know anything about chicken and he assured me he did. We first put our tiny feathery friends in a rabbit hutch (no we don't and never have had rabbits but Nick collects EVERYTHING). The wires were too far apart and the chicks promptly jumped out. What you see in the photo below is a much reinforced rabbit hutch. We put the whole thing in the shed with lights at night to keep our girls safe and warm.<br />
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They were very cute but the uninitiated chicken raisers should beware that little chicks do not lay any eggs for 4 or more months! Of course when they do you will have the very best eggs you have ever tasted. The yolks are a rich gold color and they taste fabulous.<br />
<h3>
How to Hard Boil Eggs.</h3>
The best hard boiled eggs are not boiled at all! My eggs are generally at room temperature because they are fresh and we don't refrigerate them. Put eggs in a saucepan and cover with at least an inch of water above the eggs. Bring water to a boil, cover pan and turn off burner. Let sit for 15 minutes. Pour off water and slightly crack the surface of the eggs. I usually do this be shaking them in the pan. Cover with very cold water and let them sit for a few minutes before peeling. Eat plain, add to salad or...<br />
<br />
Deviled Eggs<br />
Slice eggs in half, remove yolks and mash yolks thoroughly. Add a touch of good mayonnaise and a healthy dose of Dijon mustard. Other possible additions are:<br />
Herbs; tarragon, thyme, basil or chives<br />
Pickles or capers<br />
Horseradish<br />
Olives<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SLsBOf0g3ERXlKzvkA0mJkmTCS6WW3X5tiFiO97_wBzUdP5KIhxg9ycnHnNeVLPFNoNM1RZYwp0CP2ceZkkArrov9xdHvPUKuI1zBMPXo9KzMgw24DF_H4n94HB1ty-KmvQiOoKONDU/s1600/DSCN1037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SLsBOf0g3ERXlKzvkA0mJkmTCS6WW3X5tiFiO97_wBzUdP5KIhxg9ycnHnNeVLPFNoNM1RZYwp0CP2ceZkkArrov9xdHvPUKuI1zBMPXo9KzMgw24DF_H4n94HB1ty-KmvQiOoKONDU/s1600/DSCN1037.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs from happy chickens. The green egg in the center was laid by Susan, an Americana bird. The weird looking ceramic bug was a Christmas present from my sister Nancy. I don't know what it was supposed to be fo but it makes a great egg caddy.<br />
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<tr><td class="tr-caption" style="text-align: center;">Nancy with Mary Anne behind her.</td></tr>
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The labor pains of getting the girls to laying age are all but forgotten and there are many sources online about backyard chickens. Here are some...<br />
<h3>
Things I have Learned being a Poultry Mama.</h3>
<br />
<ol>
<li>Chickens will eat anything. Clean out your fridge and take it to the henhouse. They will also eat weeds, flowers, insect of all sorts and dirt. They have no teeth so you need to provide some kind of grit for them. We tried to smash up oyster shells until we realized you can buy them for "cheep, cheep."</li>
<li>Chickens do not get lost and they follow the leader or top of the pecking order. Nancy is the leader of my flock, she is also the fattest and she is named after my sister (who is not fat). One time my girls got under the fence into the alley and a neighbor spotted them trying to get back in! Get one of them interested in something and they will all follow.</li>
<li>Lock them in a secure pen at night! Cats, possums, raccoons and all kinds of varmints will consider them dinner.</li>
<li>Don't obsess about what you need to raise chickens, just do it. We left the feed store with directions and feed. Those guys know what they are doing and if you get a sick bird, they will tell you what is wrong, sell you the antibiotics and you won't pay much. Our girls came from <a href="http://www.standardfeedandseed.com/">Standard Feed</a> in Jacksonville FL.</li>
<li>Chickens LOVE sunflower seeds. I grow sunflowers for them every year. If I want them in their pen and it is not dusk (when they will go to roost naturally) I shake a container of sunflower seeds and yell "seeeeeds," They come running!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM22ZFUllAz-LrkvLaeMgSuXxbPBzx9hRjojveZGlSrrLGrs1grtXsC3Kf4Qyn04xaan3jHM-CaxNYtEaz9Hn13YV0bsCgS4XLiFRN9QGjOsDeX5qv8ToYrH6ufWiZlni8wuPq603gvAo/s1600/DSC01395.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM22ZFUllAz-LrkvLaeMgSuXxbPBzx9hRjojveZGlSrrLGrs1grtXsC3Kf4Qyn04xaan3jHM-CaxNYtEaz9Hn13YV0bsCgS4XLiFRN9QGjOsDeX5qv8ToYrH6ufWiZlni8wuPq603gvAo/s1600/DSC01395.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I grew sunflowers that were over 12 feet tall in the alley next to my garden. Neighborhood beautification and chicken treats in one easy to grow plant. I have volunteers from last year's crop too!</td></tr>
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</li>
<li>If you have had a bad day or just want some entertainment, take a glass of wine, go out to your chickens and enjoy. I sit on the steps and waggle collard greens in front of them (I grow the greens year round for the girls, just 2 plants). Chickens love to eat greens this way. They make little chickeny noises and somehow all seems right with the world. </li>
<li>Chickens eat bugs and worms. I have very few insect and disease problems and I grow 100% organically. The chicken free range on 2 sides of my fenced garden area. </li>
<li>Chickens produce great compost material. All straw and droppings from their pen go into a compost area. Sometimes I mix the soiled hay into compost and sometimes I just let it sit for 30-45 days and then use it to mulch my vegetables. What a deal... mulch and fertilizer in 1 package.</li>
<li>They don't need lots of room. I live in the city in the historic district. Their coop is 4x8 feet with a second story roost and nesting box. They could just stay in the pen but I let them free range in a larger fenced area and sometimes under supervision they get to go in my backyard. Remember they eat bugs and worms.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m-JbL3Ti-bD5uDvvwIAH4CLdiFnHKIsQvyUdO4yk0cQlMjzs5r8e6K-vzV2Ga9f04KNN0Hp3O0XVKP8JsmLs2_AeFsHa8AMuWQ62Bqja_Oqr-G37AzUclcbBfbwlguFNt_QYlSLmC0U/s1600/6302_10200606706042795_1553282225_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m-JbL3Ti-bD5uDvvwIAH4CLdiFnHKIsQvyUdO4yk0cQlMjzs5r8e6K-vzV2Ga9f04KNN0Hp3O0XVKP8JsmLs2_AeFsHa8AMuWQ62Bqja_Oqr-G37AzUclcbBfbwlguFNt_QYlSLmC0U/s1600/6302_10200606706042795_1553282225_n.jpg" height="240" width="320" /></a></div>
</li>
</ol>
<div>
So you might want to think seriously about adding some feathered friends to your family.One of my girlfriend did and she lives in an equally populated urban area. She made a coop and run out of a child's playset and it looks terrific. Many cities have ordinances allowing hens in residential areas. Jacksonville does not but a tireless group of bird lovers is trying to make that happen. Check out <a href="http://hensinjax.com/">Hens In Jax</a> or see them on Facebook <a href="https://www.facebook.com/hensinjax">https://www.facebook.com/hensinjax</a></div>
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Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-55837353007066160882013-09-04T11:21:00.000-07:002013-09-04T11:26:54.392-07:00Save the flavor... herbs and tomatoes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsbZJrSqBZu_RKhR9Fl-XXaVvONG_wS1GGoQ_1eOd98NFiXHG5oPWmbTC-96J1bUjd11dt60ZxwKGoUl-Fll7QXSJrwxx0sb94PI8V1TzK2eVSET3JRRdZySfQNtnvAgYwwLpzOIM8iI/s1600/PICT0066-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsbZJrSqBZu_RKhR9Fl-XXaVvONG_wS1GGoQ_1eOd98NFiXHG5oPWmbTC-96J1bUjd11dt60ZxwKGoUl-Fll7QXSJrwxx0sb94PI8V1TzK2eVSET3JRRdZySfQNtnvAgYwwLpzOIM8iI/s1600/PICT0066-1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil, A great herb and a great dog.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1KnddJHmLsC4ShPVM4yVqYCA7D45051u-1_9Mxfich1xglPzFESR0W7LchwiPkEAP6X5EF1nwFN8t69oNzwZ_kGMwTOhP3vuUMXE1P463bBnYWtvGx9fsDtYcfvsvcFDgPxiNJGwfEw/s1600/DSCN1027.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1KnddJHmLsC4ShPVM4yVqYCA7D45051u-1_9Mxfich1xglPzFESR0W7LchwiPkEAP6X5EF1nwFN8t69oNzwZ_kGMwTOhP3vuUMXE1P463bBnYWtvGx9fsDtYcfvsvcFDgPxiNJGwfEw/s1600/DSCN1027.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil on my windowsill</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEpMEa6FJeJt8CPk7EoGmg8ppsesem-Zk-Tt3UdcHNwUcvcb5iL8v5_UW9q4sMEn2cjjTZKsgqkjsZesf1y8QUC_wDX4a8HOwR8xD8kI-IEeIwKA8OTPRdvOsqhH3u0IcUCrspoHVJIs/s1600/DSCN1017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEpMEa6FJeJt8CPk7EoGmg8ppsesem-Zk-Tt3UdcHNwUcvcb5iL8v5_UW9q4sMEn2cjjTZKsgqkjsZesf1y8QUC_wDX4a8HOwR8xD8kI-IEeIwKA8OTPRdvOsqhH3u0IcUCrspoHVJIs/s1600/DSCN1017.JPG" /></a><br />
<h3>
<b>Summer Basil</b></h3>
Flavorful and delicious, basil is the ultimate herb. I like basil so much I had a dog named Basil. My husband used to always say the girl dog with the herb name. All summer long I have used it in soup, salads, entrees and even in cocktails (more on that in this post). I grow it from seed starting in February and transplant it to pots or to my garden. Once picked the...<br />
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<b>Best Way To Save Basil</b></h3>
Put in in a jar of water on your windowsill. It doesn't get bruised or soggy this way and it makes you kitchen smell good.<br />
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You simply cannot grow too much basil. Every September I know that the lifespan of my basil will soon be over. At the first serious dip in the temperature, basil goes from green glory to withered mess. One of my gardening pals said to...<br />
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<b>Freeze Basil in Cube of Olive Oil</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSk8cRj_jUcq2C2V3v6w09x24Y6TsCBZj60HgcLnFH0HYMpElNfdc1RjCb8K47uTWX4kdD19bHP1f8GNHAOi9-9iVgms8s3Z8zm68Y-R1H0W7u8xVKg4qVWVqRIBTIlnokKR8OlG8ZKLo/s1600/DSCN1031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSk8cRj_jUcq2C2V3v6w09x24Y6TsCBZj60HgcLnFH0HYMpElNfdc1RjCb8K47uTWX4kdD19bHP1f8GNHAOi9-9iVgms8s3Z8zm68Y-R1H0W7u8xVKg4qVWVqRIBTIlnokKR8OlG8ZKLo/s1600/DSCN1031.JPG" /></a></div>
After washing and thoroughly air drying my freshest leaves of basil, I sliced the leaves thinly, mixed with olive oil and spooned into an ice cube tray. After freezing, I ran the bottom of the tray under hot water (very important or they will not come out) and then popped out the cubes of basil olive oil and put them in a plastic bag. I bet this will be delicious with pasta or in salads this winter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXJt8GjwNIDnjiIPZ3EMVMqBgMZK86sjaSTmDUDbpFL79dWheaYvYDkdc56YRKbjKoklyIXSkPUZ42fsFguvRr5RCqMRRItihjATinIjMgpvzSaIoMeDXbwAD2Q7G9qZJzKtn4OwmY6Y/s1600/DSCN1029.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXJt8GjwNIDnjiIPZ3EMVMqBgMZK86sjaSTmDUDbpFL79dWheaYvYDkdc56YRKbjKoklyIXSkPUZ42fsFguvRr5RCqMRRItihjATinIjMgpvzSaIoMeDXbwAD2Q7G9qZJzKtn4OwmY6Y/s1600/DSCN1029.JPG" /></a><br />
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My most creative foodie niece Rachael showed another great way to preserve herb flavor<br />
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<b>Herby Cocktail Syrup</b></h3>
Make simple syrup using 1 cup of sugar and 1 cup of water. After you boil the mix and the sugar melts, take it off the stove and add herbs of your choice. here are some of my favorites.<br />
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<ul>
<li>Just Rosemary, thyme or basil</li>
<li>Mint and lemon or lime zest</li>
<li>Ginger (knobs of ginger not the powdered stuff)</li>
</ul>
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What do you do with the syrup? Use you imagination and make cocktails with it. A little rosemary syrup is great in my favorite vodka grapefruit juice drink. Any of the syrups can be mixed with soda, a squeeze of citrus and topped with a sprig of the herb.<br />
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Years ago before I grew my own tomatoes my husband would buy home grown tomatoes and preserve them in jars with fresh basil. In the winter I would open the jars and smell summer. I grew lots of tomatoes this year and one variety in particular, the Juliette, was particularly prolific. Here is how I preserved the dearth of tomatoes.<br />
<h3>
<b>Kind of Dried Tomatoes.</b></h3>
I sliced the Juliette (plumb shaped) tomatoes into quarters and spread them out on a parchment paper lined pan. I then roasted them in a convection oven at 225 degrees for about 2 hours. They were kind of dry. When cool I put some directly into a freezer bag and some in a container with olive oil. Both are frozen so I can get my home grown tomato fix this winter.<br />
This idea came from a salad served a a local restaurant. It was a Mediterranean inspired dish with partially dried tomatoes. The flavor is intensified and the texture divine, much better than all the way dried tomatoes.<br />
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Keeping fresh flavors is a very worthwhile effort particularly when you can do it this easily!<br />
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<br />Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-46903849148131816352013-06-13T11:00:00.000-07:002013-06-13T11:00:39.245-07:00What to do with Kale<div class="MsoNormal">
This most amazing vegetable is easy to grow, tasty in many
preparations, low in calories and packed with nutrients. Living in Florida, I
can plant Kale in the fall, plant again in the winter and this year I planted a
third small crop in the late spring. My favorite varieties are Red Russian
which I even planted in my front yard and Toscano which is still growing along
with my tomatoes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuWQhuyrBdior7NsaEEFiUhuiULIHXialVpRRT9lOi6hKrqU11LXcZobkhad1WXHg7guUIPeeZ5rRfs8BsQxGGhk-xPvN-W0pItdemKettpufdShqlO0Yn8zeMVO2oAcgvBGao-2SItU/s1600/DSCN0706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuWQhuyrBdior7NsaEEFiUhuiULIHXialVpRRT9lOi6hKrqU11LXcZobkhad1WXHg7guUIPeeZ5rRfs8BsQxGGhk-xPvN-W0pItdemKettpufdShqlO0Yn8zeMVO2oAcgvBGao-2SItU/s1600/DSCN0706.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Russian Kale</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWd-jLrri_-Ly0NZrFFyWRkbuvw2eGj5BENx1pce0TCgRCpZ2WUyGhP2JscCW1jvHvlBYQq2o1wbHWL04izUYPt6wwstS2G0iScJVCm-i4Ce-RNsAA1i3-IR5kSvUCVgR0onY4D3K3PUU/s1600/DSCN0707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWd-jLrri_-Ly0NZrFFyWRkbuvw2eGj5BENx1pce0TCgRCpZ2WUyGhP2JscCW1jvHvlBYQq2o1wbHWL04izUYPt6wwstS2G0iScJVCm-i4Ce-RNsAA1i3-IR5kSvUCVgR0onY4D3K3PUU/s1600/DSCN0707.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toscano<br /><div class="MsoNormal" style="margin-left: .25in;">
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<ol>
<li style="text-align: left;">Kale Chips – I don’t know who
first came up with this idea but it is a delicious alternative to all those
processed food snacks. Simple preheat your oven to 350 degrees, tear dry kale
into chip size, toss with a little olive oil, add seasoning if you wish
(anything, garlic, hot sauce), spread on cookie sheets and bake till crisp,
about 25 minutes. Dust lightly with sea salt and serve!</li>
<li style="text-align: left;">Kale and bean soup – This does not
have to be complicated! Sauté onions, possible carrots, possibly celery and
garlic. Tear or cut kale into bit sized pieces and add to sauté mix. Cook
briefly Add can of rinsed white beans, (any kind) and some vegetable or chicken
stock and freshly ground pepper. I always mix packaged stock with water because
the flavor is otherwise too strong.
Simmer 20-30 minutes until all is tender. Serve with Romano or parmesean
cheese grated on top and crusty bread. Other variations could include Italian
sausage, ham, chicken and sometimes I combine the kale with collard or mustard
greens.</li>
<li style="text-align: left;">Kale sauté - Sauté chopped kale in
olive oil. At the end add minced garlic. Take off heat and add a good squeeze
of lemon and fresh ground pepper. Grate a little lemon rind on top. You can
also add toasted hazelnuts or almonds to this. Delicious.</li>
<li style="text-align: left;">Kale & Parmesan salad – Stack
kale leaves in a pile and roll them up. Slice kale into thin ribbons. Add a
splash of olive oil and a good squeeze of lemon and fresh ground pepper. Grate
a little lemon rind on top. You can also add toasted hazelnuts or almonds to
this. Delicious. Notice how this is just like the Kale sauté only the kale is
raw? I often use Locatelli Romano cheese instead pf Parmesan. Both are salty
and that’s why I do not say add salt. Taste first and you may not need it!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNGT9mCobw_ij50j36iAoX41SaoUa2UgEm0TidZxGgQuMDoU8eecg8UlP5JahJF7M0-glgm1PKfZcTNKBuqAXFhwqPi_0gDbN-MRvizqZs9HaiYpxiq4mJIijLKDGPHZA0GnzOtFO0MQ/s1600/DSCN0704.JPG" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNGT9mCobw_ij50j36iAoX41SaoUa2UgEm0TidZxGgQuMDoU8eecg8UlP5JahJF7M0-glgm1PKfZcTNKBuqAXFhwqPi_0gDbN-MRvizqZs9HaiYpxiq4mJIijLKDGPHZA0GnzOtFO0MQ/s1600/DSCN0704.JPG" height="300" width="400" /></a></li>
<li style="text-align: left;">Asian Kale Salad – tear kale into
bite sized pieces and sprinkle with salt. Add a little splash of olive oil and
massage the kale to make it tender. Don’t overdo this step or it will become
mushy. Add thinly sliced cabbage (red cabbage or Nappa cabbage or just regular
green cabbage), dried cranberries, raisins or cherries and grated carrots.
Dress lightly with lemon juice or balsamic vinegar, soy sauce, grated fresh
ginger, and a little honey. Sometimes I
throw in a little sesame seed oil. You can also top with sliced toasted almonds
or some other nut you are fond of. This is terrific! Pictured above is Kale salad with fresh mango and crumbled goat cheese.</li>
</ol>
<div style="text-align: left;">
For me a recipe is only a rough draft. Take any of these ideas and add whatever you like to make them you own.</div>
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Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com1tag:blogger.com,1999:blog-8177036859843248689.post-11435058004951406882012-06-30T13:03:00.003-07:002012-06-30T13:03:49.763-07:00Tomato Time<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkD6J7VJf_JV9dPW9uqflDK89ad61Bz8R5fmVTkGuvc-SHyTYfJwisMBiQbomHlTNPp7pI9Oyr_IeBkHjQUQoZ25dn7cbbS2FZIiGQV6sJvjh6QHzHpHtwBKNrZVrHiL4o1ogGPAo3JS8/s1600/DSC01476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkD6J7VJf_JV9dPW9uqflDK89ad61Bz8R5fmVTkGuvc-SHyTYfJwisMBiQbomHlTNPp7pI9Oyr_IeBkHjQUQoZ25dn7cbbS2FZIiGQV6sJvjh6QHzHpHtwBKNrZVrHiL4o1ogGPAo3JS8/s1600/DSC01476.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Pizza Margarita</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOJDtMcJGSW9klRiUdnfuLOgdDboc6_KsTdz0ynzpMHKPcuLTsvgSN9A1wfkAdBrzX4vSc98E4TS1ElLqsUwGzImMBQSVpn5D7tXMGyHc7g8Oifv9DzFRvlnFTfpBQT4A4Dl1LrkfoRA/s1600/DSC01420.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOJDtMcJGSW9klRiUdnfuLOgdDboc6_KsTdz0ynzpMHKPcuLTsvgSN9A1wfkAdBrzX4vSc98E4TS1ElLqsUwGzImMBQSVpn5D7tXMGyHc7g8Oifv9DzFRvlnFTfpBQT4A4Dl1LrkfoRA/s1600/DSC01420.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes with eggplant and feta, served with grilled lamb chops and roasted sweet potatoes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6oP5lIZmsx7Nlz3BwF0j9FBoCohbr0B17fkgmVNBcbdER7AYS6mMkBXvkEQ60a0JqFx7HqSSx1ifTjOUoJaJeo8FQ-bsWLx25QHMHOg3kCztBH-5h15sxtoiAtuiyRTSXpM0zSQhMy0/s1600/DSC01481.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6oP5lIZmsx7Nlz3BwF0j9FBoCohbr0B17fkgmVNBcbdER7AYS6mMkBXvkEQ60a0JqFx7HqSSx1ifTjOUoJaJeo8FQ-bsWLx25QHMHOg3kCztBH-5h15sxtoiAtuiyRTSXpM0zSQhMy0/s1600/DSC01481.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZzUaLQvR8hp1VwgVF6uUz121yWkPgSuXKmHEk4-EM39rxhn5cXGnBBHuvT3E-ctmnvxKqJ-FpDhfDh-fL_fH7B9BN_gLCWItOVt7ZEqpEbcF9uRKd4AJpq9Ru2_bBcNK5vv4YY5Yffk/s1600/DSC01471.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZzUaLQvR8hp1VwgVF6uUz121yWkPgSuXKmHEk4-EM39rxhn5cXGnBBHuvT3E-ctmnvxKqJ-FpDhfDh-fL_fH7B9BN_gLCWItOVt7ZEqpEbcF9uRKd4AJpq9Ru2_bBcNK5vv4YY5Yffk/s200/DSC01471.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Debbie floods my street and sidewalk</td></tr>
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One of the very best vegetables to grow is tomatoes mainly because tomatoes taste the very worst if you buy the grown-to- ship not to taste varieties sold in grocery stores. This year I grew 16 varieties of tomatoes almost all heirlooms in the most challenging weather conditions ever! There was the drought that went on forever, followed by tropical storm Beryl (she dumped 8+ inches followed by every bug known to tomatoes.) Then came tropical storm Debbie with flooded streets, pools of water all over the yard and some very unhappy chickens! (I have 5 in my urban flock.) Miraculously, we have enjoyed tomatoes for the past month along with the 4 different varieties of basil from my garden. Here are some of my favorite tomato dishes.<br />
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<ol>
<li><span style="background-color: white;">Caprese salad. Nothing better! layer slabs of tomato, basil and fresh </span><span style="background-color: white;">mozzarella</span><span style="background-color: white;"> cheese. Salt, pepper and olive oil are all you need. If you want to gild the lily, drizzle with balsamic glaze.</span></li>
<li>Tomato sandwich, My husband's fav! Hellman's mayo, basil for lettuce. Yum.</li>
<li>Greek shrimp. <span style="background-color: white;">We get lovely local shrimp here in Jacksonville, FL tasting infinitly better than those foreign farm raised guys. To make the dish, slice tomatoes, salt and let drain for a bit then roast them in a single layer (I use a taster broiler over set at 375) until they just start to color. Sprinkle with thin shavings of garlic, a touch of red pepper flakes, ribbons of fresh basil and top with another single layer of shrimp. Drizzle all with olive oil then sprinkle a generous layer of crumbled feta cheese on the top. Roast until the shrim are just done. Don't overcook! About 10 minutes. I put more fresh basil on top after removing from the oven. Serve with crusty bread, rice or pasta. I make this with canned tomatoes in the winter and change out the basil for dill, oregano, </span><span style="background-color: white;">marjoram</span><span style="background-color: white;">, whatever I have.</span></li>
<li><span style="background-color: white;">Tomatoes and eggplant. Use the Greek shrimp concept and substitute roasted eggplant for shrimp. I roast eggplant and tomatoes separately at 450 until brown, then combine with other ingredients. this is fab as a sandwich, bruschetta or over rice or pasta.</span></li>
<li><span style="background-color: white;">Tomato salad. I love simple tomatoes on a bed of arugula drizzled with olive oil topped with shaved Parmigiano Reggiano (I am a fan of the real thing, It's expensive but well worth it and a little gives a rel falvor punch. I also like Locetelli Roman, a little friskier with wonderful depth of flavor. This is beautiful with an assortment of heirloom tomatoes.</span></li>
<li><span style="background-color: white;">Fried green tomatoes. Soak in buttermilk, dip in cornbread mix then fry!</span></li>
<li><span style="background-color: white;">Corn, tomatoes and okra. I grew okra too! Beautiful towering plants that the bugs seem to ingore and that just keep on producing tender little okra pods well into fall.Briefly saute okra just until it's a bit brown. Remove from pan. Add chopped tomatoes and corn (fresh cut off the cob.). cook a few minutes, then add okra. and finish cooking for a few minutes. Don't overcook! I do this with olive oil although I have been know the slip in some crumbled bacon for special occasions.</span></li>
<li><span style="background-color: white;">Fresh tomato pasta. Cut up tomatoes, basil and thinly sliver garlic. Salt and red pepper. Let sit while you boil pasta, any kind. toss pasta in the room temp tomato mixture and serve with grated cheese. this is fast and fabulous!</span></li>
<li><span style="background-color: white;">Fresh tomato sauce. I saute onions and garlic then deglaze with a splash of wine. Add chopped tomatoes, and a bunch of basil. cook about 10 minutes, remove the basil sprig then puree in the blender. Great go to sauce for just about anything!</span></li>
<li><span style="background-color: white;">Pizza! Coming soon... post about making pizza</span></li>
</ol>
<br />
<br />Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com2tag:blogger.com,1999:blog-8177036859843248689.post-56999016818439353342011-01-07T06:18:00.000-08:002011-01-07T08:15:53.331-08:00A Very Dutch Christmas... in Florida<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Bxf8vfxdajkGPw1rvFRUds5-9O-VaUhV4o-1hJaaJ5lOq77I0EVLTbVizoplXn5l9BLk1xUy6bVGzPIb_k5D6oZw8bDHG8JnbDGFjsXmVANSw_7dMZJjRCHxQ1OfEKAJeL29s8PIUyU/s1600/DSC00179.JPG"><br /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOVvSfvPIkXWu9Y3uQdGqZb4q2i3akfxbg7dX_gOu5ET6sbIOgR6F8eKzqfYaJAUE1HmmC82tUOUBKT6wFPbaYNGW9g2TGtUYDQBAbOmutU6jbkvyOVGgwfMdcWD2WQbDEtX6QU4J0AQ/s1600/DSC00179.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOVvSfvPIkXWu9Y3uQdGqZb4q2i3akfxbg7dX_gOu5ET6sbIOgR6F8eKzqfYaJAUE1HmmC82tUOUBKT6wFPbaYNGW9g2TGtUYDQBAbOmutU6jbkvyOVGgwfMdcWD2WQbDEtX6QU4J0AQ/s320/DSC00179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559473771572283042" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJ6PzACKrdDtSyntF2K-I0382jNcU3Q7WgNbY0buY_yWmdvUZ9W8drC5Eb0osQ4kL7yXdwAy3C36phew0Pc8aP-cT-n2Hf8ptvLjH_HHbQQ3CDImZLoRQWl8XCDrNqfDLzEDXp80a3PM/s1600/DSC00197.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 174px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJ6PzACKrdDtSyntF2K-I0382jNcU3Q7WgNbY0buY_yWmdvUZ9W8drC5Eb0osQ4kL7yXdwAy3C36phew0Pc8aP-cT-n2Hf8ptvLjH_HHbQQ3CDImZLoRQWl8XCDrNqfDLzEDXp80a3PM/s320/DSC00197.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559473671630360306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZwgM3gU1X7BKQ7aodA3-5dRCItm2M93Q3eDRiePtt1oIK7ua5FBrzj5xerqxuLJqJ8XDwAPVlOAnIzoAnL_r4l25zknB2BbYbuFmq-HwyCOYU4zLoHUEMcr6UhI-8rYm4RP5tMMnPRE/s1600/DSC00196.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZwgM3gU1X7BKQ7aodA3-5dRCItm2M93Q3eDRiePtt1oIK7ua5FBrzj5xerqxuLJqJ8XDwAPVlOAnIzoAnL_r4l25zknB2BbYbuFmq-HwyCOYU4zLoHUEMcr6UhI-8rYm4RP5tMMnPRE/s320/DSC00196.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559473558585880258" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg9QN5w_CAfPSi2YYehXVMjNrAwPcxbwucxZ8Fr9vuPH5pUioyF1zQfshuwEQTVkvLlyDvcotDdO_TF0I7QqjN_YWSN4RM2wPENaHZ6xt3XSADensbkdRmtF9yiMICnflM5KsVuUbjuA/s1600/DSC00179.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCRDhMjWY3Yk-3vhb2AoEDthSdf1gOSq7kWWh_Zt8JTswf9jDLpAodVh9-iDcWFW9OvIkDQY6PmYs-1mSyj8DkG6nkR0eBBtu9ZOGE59n2zws6k9y2bTzip1QMTqGqMqc8HP13ajN5lc/s1600/DSC00176.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1AqvUBI-T1cS1rQNumwg36Wu6aMaJoeNrLgcoymB8ABT_vi1eh7j_n4HcGPTa7xLaBb3B66C1L-C1J2iAJLe6ulPKZTcZzPnoeAVI1gH5PFP0U2qnGX0hPYKhL6y7GRCazGvOdXgGvg/s1600/DSC00175.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1AqvUBI-T1cS1rQNumwg36Wu6aMaJoeNrLgcoymB8ABT_vi1eh7j_n4HcGPTa7xLaBb3B66C1L-C1J2iAJLe6ulPKZTcZzPnoeAVI1gH5PFP0U2qnGX0hPYKhL6y7GRCazGvOdXgGvg/s320/DSC00175.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559470467944380786" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr3jbEw8lRJPGiia64aFWYmVyaQ7NnQanPfy01JAStCJV6O98L5koo2AcVwb80n2j71BR68qP-pR_s9c5DuDcxvv6ys6EYVhr8Z6heaDySsrTVFgVwyNX1110X0b2haBAQ3BrALYZpdU/s1600/DSC00174.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpr3jbEw8lRJPGiia64aFWYmVyaQ7NnQanPfy01JAStCJV6O98L5koo2AcVwb80n2j71BR68qP-pR_s9c5DuDcxvv6ys6EYVhr8Z6heaDySsrTVFgVwyNX1110X0b2haBAQ3BrALYZpdU/s320/DSC00174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559470240451184994" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>Some years ago my nephew married a tall, beautiful and brainy woman of Bulgarian descent named Tia. She brings much to our family table including a new Christmas day traditional meal. Each year she take our family on a gastronomical journey to another culture by preparing 12 dishes from that country. Past years' repasts included her homeland, Bulgaria, The Czech Republic and the Caribbean. This year we feasted on Dutch food and I do mean feasted! Practicing the modicum of self control I rarely have, I managed to take only a little of each dish so I could enjoy them all. From the ubiquitous herring salad, to the creamy delightful asparagus soup to the extraordinary chicken pie... it was all just too good!<div><br /><div><b><span class="Apple-style-span">The Menu *</span></b></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><b>Appetizers</b></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kaasoesjes</span> (cheese Puffs) </div><div>Assorted Dutch <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gouda</span> Cheese, pickled tiny onions</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Terrein</span> van <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gerookte</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Limburgse</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">forel</span> (terrine of smoked <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Limburg</span> trout)</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Kiekenpastey</span> (Chicken Pie)</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><b>Soup</b></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Zeeuwse</span> mussel soup (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">Zeeland</span> Mussel soup)</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Aspergesoep</span> (Asparagus soup)</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><b>Salad</b></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Haringsla</span> (Herring Salad)</div><div><b><span class="Apple-tab-span" style="white-space:pre"> </span>Main Courses</b></div><div><b><br /></b></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Zalm</span> met <span class="blsp-spelling-error" id="SPELLING_ERROR_13">sinaasappel</span> (salmon with orange)</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Amsterdamse</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">rollade</span> (Amsterdam beef roll)</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><b>Sides</b></div><div>Potato puree</div><div>Kale and mashed potatoes</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><b>Desert</b></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Hollandse</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">appeltaart</span> (Dutch apple pie)</div><div><br /></div><div>Special Drink</div><div>Dutch Gin and tonic (Dutch gin tastes very different from English gin. Much more herbal)</div><div><br /></div><div><i>*All recipes came from <b>Dutch Cooking </b>by <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Janny</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">de</span> Moor. Included with the authentic recipes are all things Dutch including history, geography, ingredients, eating <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">habits</span>, festivals and the development of Dutch cooking. </i></div><div><i><br /></i></div><div><span class="Apple-tab-span" style="white-space: pre; font-style: italic; "> </span>What a wonderful introduction to foods of the Netherlands. Many dishes had cream and/or fish, many were cooked with wine and potatoes appeared in numerous dishes although the preparation was so varied, I didn't even notice that until I read the recipes. The salmon dish could easily find a home on a Florida table.</div><div><b><span class="Apple-style-span">Salmon with Orange</span></b></div><div><i>Pour into man, bring to boil and simmer for 10 minutes...</i></div><div>1 1/4 cup Rhine wine</div><div>1 1/4 cup freshly squeezed orange juice</div><div>2 Tbsp finely chopped white onion</div><div>2 Tsp grated orange rind</div><div>pinch each ground cinnamon and ginger</div><div><i>Add</i></div><div>4, 6 oz each salmon fillets</div><div>Poach gently for 10 minutes</div><div>Remove fish and keep warm.</div><div><i>Boil liquid until thickened and reduced</i></div><div><i>Season with salt and butter</i></div><div><i>Garnish salmon with orange slices and cinnamon and serve with boiled rice.</i></div><div> This is really yummy!</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Another take away recipe idea from this dinner is the combination of kale and mashed potatoes. What a great idea to get the most from vegetables. Recently I served leftover mustard greens mashed with potatoes. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>The idea of celebrating a different culture along with a traditional holiday is a good one. We are reminded that we are all brothers when it comes to good food, family and friends. Of course in order to accomplish this you have to have a very adventurous and ambitious cook. It takes a cook to understand what a feat it was to bring all of this goodness to the table. Bravo Tia!</div><div><br /></div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div><br /></div><div><br /></div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-70594149414532386722009-08-10T09:16:00.000-07:002009-08-10T10:36:16.840-07:00Homage to Julia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLF-U6cLxbjbBd3QdQJFp7jUqNsKjsPXERva6nJrcTpN9HTV3I-JsfhG7u9fn7FfRmQ-MXWYdFAxpJ_xrIKJTixGrYoVH3M5eA4Hq7bzbfWm2gcaOJlkOzeatrb82zS-j3MnyLqJwPOc/s1600-h/IMG_1796.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLF-U6cLxbjbBd3QdQJFp7jUqNsKjsPXERva6nJrcTpN9HTV3I-JsfhG7u9fn7FfRmQ-MXWYdFAxpJ_xrIKJTixGrYoVH3M5eA4Hq7bzbfWm2gcaOJlkOzeatrb82zS-j3MnyLqJwPOc/s320/IMG_1796.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368390038517371682" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85BjyjQsLb5zFT-u_WkqYUgz0NNmFfC25jH_HByRpc_dN_AaGtuUyksrZXWnNpWojOVTb5qN3CEEDv37TfVkPh2r_FUwYF9dM5pyl_sGHspEYgZhaMDNbF2j3tlLHoezWIuZN0aHMFro/s1600-h/P1020665.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85BjyjQsLb5zFT-u_WkqYUgz0NNmFfC25jH_HByRpc_dN_AaGtuUyksrZXWnNpWojOVTb5qN3CEEDv37TfVkPh2r_FUwYF9dM5pyl_sGHspEYgZhaMDNbF2j3tlLHoezWIuZN0aHMFro/s320/P1020665.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368379923790332754" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>Like so many others whose <span class="blsp-spelling-error" id="SPELLING_ERROR_0">foodiness</span> today is directly linked to Julia Child, I am reflecting on the many things she taught me. Before lamb legs came boned, I remember learning how from Julia. How to roast a chicken, the art of simple salad dressing, potato leek soup, making omelets, beef <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Burguignon</span>, Caesar salad, poached whole fish and so many more.<div><span class="Apple-tab-span" style="white-space:pre"> </span> Almost as memorable are all the things that she inspired me to make that I will probably never make again. Things like <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Gauteau</span> St. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Honere</span>, puff pasty balls glued with caramel filled with cream surrounding a pasty round filled with French pastry cream and topped with whipped cream. Of course it was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">delicious</span> but it took all day to make and made me realizes that I do not like to bake. I also <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">remember</span> making <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">miniature</span> beef Wellingtons to serve to a crowd. They were topped with a pate and were wonderful. Julia also inspired me to make French bread and for years I perfected <span class="blsp-spelling-error" id="SPELLING_ERROR_7">the</span> technique. Of course that was when you couldn't get good French bread in Jacksonville Florida and now you can. However in Julia's honor I think I may take up bread making again. I will be hosting a dinner party in her honor this Saturday, August 15 on her birthday.<div><span class="Apple-tab-span" style="white-space:pre"> </span>Julia Child's real legacy is in the host of devotees that along with technique developed a real appreciation for incredibly good food. We learned from her that good cooking does not have to be complicated but it does require the very freshest and best ingredients. Although her recipes are very precise she taught us to improvise based on what you have and what you like. Julia Child gave me a passion for good food and good cooking. How I miss her!<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div></div>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-47576540507803497712008-10-23T08:25:00.000-07:002008-10-23T08:58:15.756-07:00Mojitos, Mint and More...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkOBWBSkH64jF7v0XSGuk8StHQnnCTC0RZIzTRA4C8a6PbwbpDMsl-CKVA-IiltGVdUQgHldMUxdc7KTNmecppYN6cBeYBSL5G3xzB5-OJ6nlHBV1MOwPxxuheAli6tKpHkab3XpMMe4/s1600-h/IMG_2420.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkOBWBSkH64jF7v0XSGuk8StHQnnCTC0RZIzTRA4C8a6PbwbpDMsl-CKVA-IiltGVdUQgHldMUxdc7KTNmecppYN6cBeYBSL5G3xzB5-OJ6nlHBV1MOwPxxuheAli6tKpHkab3XpMMe4/s320/IMG_2420.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5260379232648907586" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>Several years ago before it became fashionable, my friends discovered the magnificent Mojito. One of our favorite watering holes, The Brick, has Mojitos on their martini list and they make a great one. The basic recipe is simple.<div><br /><div>3-4 fresh mint sprigs</div><div>2 tsp. sugar</div><div>1 1/2 oz light rum</div><div>1/2 oz orange liquor</div><div>1/2 fresh lime</div><div>club soda</div><div><br /></div><div>Muddle the mint and sugar in a tall glass. (That means smash it up, the end of a wooden spoon works great) Squeeze the lime into the glass and add the rum and the orange liquor. I like Bicardi Light Rum and Patron Citronage Orange Liquor. Fill the glass with club soda or other sparkling water (some use Sprite or 7 up but that is too sweet for me) and garnish with another sprig of mint and slice of lime. </div><div>Variations:</div><div><ul><li>Use simple syrup instead of sugar (Bars almost always do this)<br /></li><li>Omit the Orange liquor (its not really part of the basic recipe but I love it)<br /></li><li>Add fresh fruit when you muddle. Peaches, raspberries, blueberries, mangoes, strawberries are all terrific.<br /></li></ul></div><div><br /></div><div>On Easter Sunday we generally have lunch in my garden and my friend Lee sets up a Mojito bar. Sipping Mojitos, we grill a leg of lamb and some seasonal vegetables. </div><div>If you like Mojitos, I strongly recommend that you grow your own mint. It is very easy to grow; so easy that you must be very careful to only plant it where is has definite boundaries or it will take over you whole yard! Grow it from seed, get small plants or find a fellow gardner with some to share. My little crop of mint has been shared with many friend and family. It need some sun to thrive and water although it seems to thrive almost anywhere, well drained soil is definitely a plus. Once you have mint, you will find endless ways to use it in addition to Mojitos.</div><div><ul><li>Chop it up in tabbouleh<br /></li><li>Marinate lamb chops of leg in mint, lemon, garlic and olive oil.<br /></li><li>Use in fresh fruit compotes<br /></li><li>Flavor iced tea<br /></li><li>Tie in bundles and put in your bath water<br /></li><li>Make mint sauce for lamb (Boil sugar, mint and vinegar then strain)<br /></li></ul></div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-49991452698340445232008-10-17T10:37:00.000-07:002008-10-17T11:50:12.377-07:00Home grown lettuce salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB4t0Oi6YsHf4mMR54_Ca31719xOlWRfSvOYEZU280r4kTYMY49XIz-9XtezIAxlsYMpSbCVJNU9uaVa_Osc5mTpKVl5XbvfBekywkOuUnDhRDi2zOesFopJIOPVf-SAdYLvIes0mwiQ/s1600-h/IMG_2407.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB4t0Oi6YsHf4mMR54_Ca31719xOlWRfSvOYEZU280r4kTYMY49XIz-9XtezIAxlsYMpSbCVJNU9uaVa_Osc5mTpKVl5XbvfBekywkOuUnDhRDi2zOesFopJIOPVf-SAdYLvIes0mwiQ/s320/IMG_2407.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5258196713198581538" /></a><br />Lettuce is truly one of the easiest crops to grow. I live in North Florida so I can grow lettuce from October until about the end on June. (Lettuce does not like heat and bugs eat everything in sight in the summer here.) I have 4x8 raised beds filled with home made compost. <div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">A quick composting lesson..</span>.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>The most important lesson in gardening is that you must start with good dirt. When I lived in an apartment years ago, I used to grow vegetables in bags of store bought compost. Works like a charm but now I am older and wiser and know that you don't need to pay for good dirt, you can make it yourself! Most people throw enough stuff in the trash which ends up in the landfill to make good dirt! I learned to compost and here is how I do it.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>In July when I cleaned out those beds, I piled up everything remaining in the beds and added yard waste, kitchen scraps and some composted cow patties and horse manure. I put a plastic sheet over all through our rainy season and turned the heap regularly. Water, air and Florida heat produced black gold compost in a very short time. <div><span class="Apple-tab-span" style="white-space:pre"> </span>Now I am collecting yard waste in a separate heap to compost over the winter, It takes longer in the winter however by spring, I should have a nice additional heap of compost to jump start my spring vegetables. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Back to the lettuce...</span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>I removed leaves, pine straw and debris from the 2 raised beds. I shoveled and raked to brake up the clods of dirt. When I turned the dirt, I saw lots of worms indicating that the dirt was happy I knew it was time to plant. My current crops include...</div><div><ul><li>Purple Oak Leaf Lettuce - Pretty color, mild flavor)<br /></li><li>Arugula (My favorite!) Pleasant tart flavor<br /></li><li>Mizuna Tart like arugula, pretty leaves <br /></li><li>Mesclun mix - I like to find an organic one if I can<br /></li></ul></div><div>I mix each packet of seeds with 1 cup of sand and then scatter the sand-seed mixture on the soil. I used 1 packet of seeds for approximately 12 square feet. Then I covered up the seeds with a thin layer of fine peat moss and watered all. As the lettuce begins to grow I thin it and eat the tender young plants. Once you grow your own lettuce you will be spoiled and never want the super market variety again!</div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Salad</span></div><div>Many salads today contain too many ingredients and mask the flavor of good lettuce. </div><div>Bottled salad dressing is a waste of money.</div><div><br /></div><div>Use freshly picked, washed and dried greens. Add dressing right before serving and use dressing sparingly. The greens should glisten a bit, not be drowning or soggy.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Home made salad dressing</span></div><div>1 part vinegar or lemon juice - vinegar can be white or red wine, balsamic, rice wine, apple cider</div><div>3 parts great extra virgin olive oil</div><div>salt and pepper</div><div>Whisk together or shake in a small jar</div><div><br /></div><div>Nice to add a few of these ingredients depending on you menu...</div><div><ul><li>Blue cheese - I like Gorgonzola or Maytag Blue, Crumble your own, it tastes better<br /></li><li>Lemon zest if you use lemon juice<br /></li><li>Dijon mustard, either smooth or the country seedy kind<br /></li><li>Honey<br /></li><li>Citrus fruit, orange or grapefruit sliced or jarred Mandarin oranges<br /></li><li>Avocado (I usually use lime juice and add sliced onions with avocado)<br /></li><li>Something crunchy like radishes, peppers or jimcana<br /></li><li>Edemane<br /></li><li>Fresh herbs, my favorites are thyme and basil, I love basil so much, I named my dog Basil (see photo above)<br /></li><li>Oven dried tomatoes - Put wedges of great fresh tomatoes in the oven on low heat 275 degrees for about 2 hours. They will be less juicy and the flavors will be more concentrated.<br /></li><li>Shaved hard cheese, my favorites are Parmesano Reggiano and Locatelli Romano, shave with a vegetable peeler over dressed salad so the pieces don't break up.<br /></li><li>Grated cheese. Riccota Salada is one of my new favorites.<br /></li><li>Sliced roasted beets - wash fresh beets, prick with fork, roast in glass container or foil until tender<br /></li><li>Young green beans or sugar snap peas steamed until tender crisp<br /></li></ul><div>Just make sure you don't add too many ingredients! Simple is better.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-7958021961676892512008-10-06T07:42:00.001-07:002008-10-06T08:20:05.037-07:00Kabobs & Brown Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij49kOszpKEVlkSL3k56FBSgcgnN80XhKBpENlvFS5RmHbBaid6iFrSGi0wRBRtvd1RRDQhH9JdJizU4UGgruJdjwzU7bXaJry8PF41vsHBmKfKcwfvcLM_sDXLiAXKFjgNnvzsgA25fk/s1600-h/IMG_2414.JPG"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij49kOszpKEVlkSL3k56FBSgcgnN80XhKBpENlvFS5RmHbBaid6iFrSGi0wRBRtvd1RRDQhH9JdJizU4UGgruJdjwzU7bXaJry8PF41vsHBmKfKcwfvcLM_sDXLiAXKFjgNnvzsgA25fk/s200/IMG_2414.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5254060707682877618" /></a><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskY773duk1eigAQv6jacdr6b18Q5-d8jQU26WrQCYIXyRzee86nuBhUfdCzS5iwK6J5SLAg6oSGq3Y7ROvjC2MAcoQbY7UG9vzfa274MBYggKlgK4GHamO9COLb4KBk1jB71feDcXUUI/s320/IMG_2413.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" border="0" alt="" id="BLOGGER_PHOTO_ID_5254060011434417666" /><br /><br />Last minute feasting required? Kabob it! Combine meat, poultry, seafood vegetables and/or fruit for tasty grilling.<div>Recently we had a small dinner party and I didn't go to the grocery store or even decide what we were having until mid afternoon! From my freezer, fridge and pantry, I came up with this menu.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Kabobs:</span></div><div><ul><li>Pork loin cut in 1 1/2 inch cubes. Put in baggie with marinade.<br /></li><li>Marinated in mix which included: Myer lemon juice, garlic, ginger, dark sesame seed oil, orange juice, orange zest, canola oil, salt and pepper, local honey (the only kind I use!)<br /></li><li>Other kabob ingredients: apples, green pepper, red onion. Cut these up in chunks and microwave in covered casserole dish for 2-3 minutes just slightly soften.<br /></li><li>Remove vegetables from casserole and make brown rice in same dish.<br /></li><li>Soak kabob skewers 30 minutes<br /></li><li>When ready to grill, skewer ingredients (3 pork, 2 pepper, 1 apple, alternate with onions)<br /></li><li>Skewer remaining ingredients when you run out of pork.<br /></li><li>We grilled on a charcoal Weber grill which still has the best flavor and ambiance. We use a gas grill often too.<br /></li><li>Grill on medium heat until toasty and caramelized.<br /></li></ul></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Brown Rice</span></div><div><ul><li>I love brown rice and particularly the short grain variety. For all you rice impaired people, it doesn't get any better that Alton Brown's baked rice recipe. See link.<br /></li><li><a href="http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html">http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe/index.html</a></li><li>When the rice was done, I tossed it with scallions raisins and almonds.</li></ul><div>A tossed salad and crunchy bread sticks completed this wonderful dinner on the deck.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Other kabob combinations:</span></div><div><span class="Apple-style-span" style="font-weight: bold;">Lamb</span></div><div>I often dissect a leg of lamb and freeze for grilling.</div><div>Marinade in olive oil, garlic, lemon zest, lemon juice and fresh rosemary,</div><div>Combine with chunks of eggplant, onion and peppers.</div><div><br /></div><div>Add toasted pine nuts to the rice. (you can toast vermicelli pieces and add to rice while cooking for a real Mediterranean feeling)</div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Shrimp and/or scallops, swordfish etc</span>.</div><div>Marinade in olive oil, orange juice, fresh thyme, orange zest and a bit of orange marmalade.</div><div>Skewer with pineapple, onions and peppers</div><div><br /></div><div>Add scallions, orange segments, toasted almonds, cilantro, thyme and golden raisins to the rice.</div><div><br /></div><div>You get the picture, use what you have and create flavors you like. </div><div><br /></div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com1tag:blogger.com,1999:blog-8177036859843248689.post-17706853745204457322008-10-01T06:38:00.000-07:002008-10-01T08:10:30.356-07:00Feasting on Pork... The Ubiquitous Pig<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs82KwBpX9cT6EW5E32EeI2LyZVGK1iSS-GhaLhsEpshffyx8ZxQKXjEFCUgnXWq3M0wqq8IP7PQQ2T1k6sBzlSOv75W5APN2x5Cj5iurks-gw7h3msSFvxyWn62aUg61N7TMnmQj05dU/s1600-h/JPEG++00098.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs82KwBpX9cT6EW5E32EeI2LyZVGK1iSS-GhaLhsEpshffyx8ZxQKXjEFCUgnXWq3M0wqq8IP7PQQ2T1k6sBzlSOv75W5APN2x5Cj5iurks-gw7h3msSFvxyWn62aUg61N7TMnmQj05dU/s400/JPEG++00098.jpg" alt="" id="BLOGGER_PHOTO_ID_5252191986254854194" border="0" /></a><br /><br /><br /><span style="font-family:times new roman;"><span style="font-family: lucida grande;font-family:times new roman;font-size:180%;" >Years ago, my husband's niece Maggie decided to roast a whole pig. With a little help from friends, family and Budweiser, she slathered the swine in</span> </span><span style="font-family:Verdana,Arial,Helvetica,Univers,Zurich BT;font-size:+1;color:#660000;"><b> Mojo Criollo</b></span><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 0, 0);">,<span style="font-family: verdana;font-family:times new roman;" > </span></span></span><span style="font-family: times new roman;font-family:times new roman;font-size:180%;" >a fragrant Spanish marinade</span><span style="font-family: verdana;"> </span><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxiwi8z6-cFEVNWeLuUEAtD01ShlYT3_G3dJqWg3_nYH46bcY8pPKzrQwvStYB67e4oRj-A3bAvqP-9FIE_GA4FCW3TYbZHneZT0PbERCdr7wrMDf47Gb6Td7w9MG9Mk7N4WT_sFOfQY/s1600-h/JPEG++00124.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxiwi8z6-cFEVNWeLuUEAtD01ShlYT3_G3dJqWg3_nYH46bcY8pPKzrQwvStYB67e4oRj-A3bAvqP-9FIE_GA4FCW3TYbZHneZT0PbERCdr7wrMDf47Gb6Td7w9MG9Mk7N4WT_sFOfQY/s200/JPEG++00124.jpg" alt="" id="BLOGGER_PHOTO_ID_5252187404052560962" border="0" /></a>and spent the night basting the little porker to its succulent best. Those of us lucky enough to be there when she took<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa9uTRQUxRtuJboUU7KzPxA7ytLb0t4Unlf-uJxC-9cXnGl0beXmHQZJ2JKrSYxIVCmdUHRq8_nZhJXYIyKKjc6kSJfwHZrMYrT4LBvnts-cdZOEw51MO3RLPFvm5VsKY0I0UntbgiWo/s1600-h/JPEG++00126.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifa9uTRQUxRtuJboUU7KzPxA7ytLb0t4Unlf-uJxC-9cXnGl0beXmHQZJ2JKrSYxIVCmdUHRq8_nZhJXYIyKKjc6kSJfwHZrMYrT4LBvnts-cdZOEw51MO3RLPFvm5VsKY0I0UntbgiWo/s200/JPEG++00126.jpg" alt="" id="BLOGGER_PHOTO_ID_5252191246039121218" border="0" /></a><br />him off the coals, feasted divinely. My husband, Nick's, father <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUcRkwNxzBB_WaA6iYKeJtl_1s70HGgz0-sr9bgqumD2VqeE8EHPhLzrYBicP11eWUYy3ph3VjCLMBTiIvrQDEqdrw0Wb-V5La0R5K2N_6SPeMit9HfQTuZrKI_vMSAfffVDjE8Q5-qo/s1600-h/JPEG++00125.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUcRkwNxzBB_WaA6iYKeJtl_1s70HGgz0-sr9bgqumD2VqeE8EHPhLzrYBicP11eWUYy3ph3VjCLMBTiIvrQDEqdrw0Wb-V5La0R5K2N_6SPeMit9HfQTuZrKI_vMSAfffVDjE8Q5-qo/s200/JPEG++00125.jpg" alt="" id="BLOGGER_PHOTO_ID_5252190961117386434" border="0" /></a>was in the hospital after having knee replacements, so we took him what Nick considered to be the best part of the pig, the head. He loved it!<br /><br /><br />Don't have an entire night, a whole pig and lots of help? You can still feast on pork. I like all kinds of pork and have had my days with ribs or Boston Butt cooked low and slow for hours. Most of the time, I don't have hours and hours and you don't either. Enter the pork loin. I buy it whole from Costco and cut it into pieces of varying sizes for my varying number of people who may show up for dinner and freeze it. For example...<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Sauteed pork for 2</span></span><br />I took out 1 piece of pork for 2 and cut it in half. Place each half in a plastic baggie and pound to a nice even thickness. Salt and pepper and saute for about 2 minutes a side until nicely browned. Remove pork from pan and deglaze with wine, add capers, chopped parsley and a splash of lemon. Reduce sauce and pour over pork. Drizzle with a little fragrant olive oil. Artfully arrange pork over smashed potatoes with buttermilk.<br /><br />Smashed potatoes with buttermilk<br />No big deal to make!<br />Simmer potatoes until tender.<br />Drain and add a little butter salt and pepper. Mash with hand masher in the pan. Add buttermilk.Yum<br /><span style="font-weight: bold;font-size:130%;" ><br />Grilled pork... Brined Swine</span><br />Most of the time, we cook pork loin, and every other meat, on the grill. My latest discovery is that brining makes most meat except beef, and poultry taste better, more tender and more juicy. A simple rule of thumb is 1/4 cup of salt to 1 quart of water. Brine chops for 1/2 to 1 hour, roasts 2-4 hours.<br />Rinse off brine, wipe dry and cook.<br />Generally we don't put heavy marinade or basting sauces on any meat.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Grilled Boneless Pork Chops</span></span><br />Cut the pork loin to pieces about 1 inch thick. Brown on the hot part of the grill, finish with the lid closed over a very low or no flame. Don't overcook! Pork tastes best when it is just done or even a little pink. Take it off the grill and let it rest. While the pork is resting, I often grill vegetables.<br />For example...<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Grilled fruit and vegetables</span></span><br />Zucchini<br />eggplant<br />red onion<br />Apples<br />Cut veges into slices, salt and put on grill until you see niche grill marks.<br />Take off grill and toss in dressing<br /><br />Dressing<br />1 part vinegar or lemon juice, to 3 parts extra virgin olive oil. Whisk and add herbs to taste... basil, thyme, sage, rosemary, garlic, whatever you like.<br /><br />Of course you can grill any vegetables and many fruits. Add a salad and some bread and you have dinner.Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-14422066198836268962008-09-22T10:32:00.000-07:002008-09-22T11:18:17.373-07:00A Paella Feast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpFEzIeD2bhwTrMUyutEVF-1uij-HOOxB0mzVNve6IR_ZvV-H_jzVhYVdGmvkkYxnBcVdiNRTba6p_Y7cFyVzmoGsPuH8o4C1Fd0mfG_vLH4ClbstzkLksmA5wdQ8lrXEtnzVNq5RZX4/s1600-h/IMG_2338.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpFEzIeD2bhwTrMUyutEVF-1uij-HOOxB0mzVNve6IR_ZvV-H_jzVhYVdGmvkkYxnBcVdiNRTba6p_Y7cFyVzmoGsPuH8o4C1Fd0mfG_vLH4ClbstzkLksmA5wdQ8lrXEtnzVNq5RZX4/s200/IMG_2338.JPG" alt="" id="BLOGGER_PHOTO_ID_5248911642421751890" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46yzT4xqUGWrIh7uSXaBg0bKgc1lRqTw_YyVntukYwIfG3W2Ilr7DN_8p5aunLWjHanACM8YYYmj6WbcCiEJjQdN0H3WNfHNiEg_4ydijBLLA2CNzrlBot19_FAbOwhLSDIRktN8leVw/s1600-h/IMG_2344.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46yzT4xqUGWrIh7uSXaBg0bKgc1lRqTw_YyVntukYwIfG3W2Ilr7DN_8p5aunLWjHanACM8YYYmj6WbcCiEJjQdN0H3WNfHNiEg_4ydijBLLA2CNzrlBot19_FAbOwhLSDIRktN8leVw/s200/IMG_2344.JPG" alt="" id="BLOGGER_PHOTO_ID_5248911554909101474" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXyMy0kv1sNpjkqu8cWwDfZfRDDJcIhp5LpHxuykNxmhFPyU41yQHEBL1R_d63WkV-WebJlJlF_0qYa2NzyFZlxKKhc0l9r0zu0Idh5r2BAJsOdJoLoQxCEMUs7KDhXmRZ71hIRosK1I/s1600-h/IMG_2334.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXyMy0kv1sNpjkqu8cWwDfZfRDDJcIhp5LpHxuykNxmhFPyU41yQHEBL1R_d63WkV-WebJlJlF_0qYa2NzyFZlxKKhc0l9r0zu0Idh5r2BAJsOdJoLoQxCEMUs7KDhXmRZ71hIRosK1I/s320/IMG_2334.JPG" alt="" id="BLOGGER_PHOTO_ID_5248911092736161634" border="0" /></a><br /><br />Last spring I acquired a new 18 inch carbon steel paella pan and finally I put it to the test and made paella the "real way" in the real pan on an open fire. Actually we used our Weber kettle grill and the pan just fit on top of the grill handles leaving enough air to keep a good fire burning. I find recipes for paella, like many stews and soups, are only a rough draft and you need to do it to taste using ingredients at hand. The weather here in Jacksonville has been a total rain story and the night of my party we got all of the 20% rain that had been predicted. I invited several friend and their dogs because we are all going to Highlands, North Carolina in late October and we wanted to make sure the dogs were happy together. My guests and dogs got a little soppy and we actually had to finish it on my stove but the results were terrific and I will definitely try this again when the weather gets better. Here is how I did it.<br /><br />To serve 6<br />Meat and Seafood<br /><ul><li>4 chicken thighs</li><li>2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chorizo</span> sausages</li><li>2 thick slices of pork loin</li><li>3 Italian chicken sausages</li><li>1 pound of shrimp<span class="blsp-spelling-error" id="SPELLING_ERROR_1"></span></li></ul> <span class="blsp-spelling-error" id="SPELLING_ERROR_1"></span><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sofrito<br /></span><ul><li>1 red pepper</li><li>1 green pepper</li><li>1 large onion</li><li>2 tablespoons minced garlic</li><li>1 can well drained tomatoes</li></ul>Saute peppers and onions until soft. Add garlic and stir 1 minute. Add tomatoes and cook 5 minutes. Can be made the day ahead.<br /><br />Seasoning<br /><ul><li>1/2 teaspoon saffron</li><li>1 tablespoon smoked paprika</li><li>Salt and pepper</li></ul><br />Garnish<br /><ul><li>Italian parsley</li><li>Lemon wedges</li><li>Sliced avocado (this is totally not Spanish however I had a ripe avocado and I liked the combination of favor and the color)</li></ul><br />2 cups Valencia rice<br />2 tablespoons olive oil<br />6 cups chicken stock<br />1 cup peas (frozen defrosted)<br /><br />Directions:<br /><ol><li>Light a generous amount of charcoal and wait until coals are very hot.</li><li>Grill the chicken for 20 minutes. Grill the sausages and the pork about 10 minutes.</li><li>Take meats off grill and cut into bite sized pieces. Remove skin from chicken.</li><li>Clean grill and put paella pan on to heat up.</li><li>Add olive oil and 2 cups of rice. Stir until coated then add <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sofrito</span> and stir until well blended. Add chicken stock and all chicken, pork and sausage. Heat until simmering. Cook 20 minutes and don't stir it. It is supposed to form a crust on the bottom which mine did <span class="blsp-spelling-error" id="SPELLING_ERROR_3">not</span> because of the rain and all the moving around.) Add shrimp and peas. Cook 1 minute then remove from heat.</li><li>Cover with a towel and let sit for 10 minutes.</li><li>Top with sliced avocado, lemon wedges and chopped parsley.</li></ol><br />Normally when I make paella, I include more shellfish; mussels, clams. squid rings, even chunks of fish like grouper or snapper. I have done all seafood or various combinations but I know one thing for sure. I like the real paella pan and I could easily have made more for a larger crowd! I served this with a terrific orange and red onion salad which my friend Leila brought, and some great <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Albarino</span> white wine which my friends Jack and Pam brought. Crusty bread and a fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_5">peach</span> flan completed the menu. What a feast!Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-77536753233738676342008-09-17T09:20:00.000-07:002008-09-17T10:06:40.826-07:00Feasting Necessities<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfLoiOItrZAW5q85KX7TdFnZYD4Dttt6WjSMtGQ0TP-CfiBo6k9MOcLabNxZcyQii46lL2Zhocb7b8nspftdGfMR1xoSkHhZqX9H_d4WmTWLyi-iIMMh0kohb8ZSKtwd9Ojgi06-G7Gw/s1600-h/IMG_2327.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfLoiOItrZAW5q85KX7TdFnZYD4Dttt6WjSMtGQ0TP-CfiBo6k9MOcLabNxZcyQii46lL2Zhocb7b8nspftdGfMR1xoSkHhZqX9H_d4WmTWLyi-iIMMh0kohb8ZSKtwd9Ojgi06-G7Gw/s200/IMG_2327.JPG" alt="" id="BLOGGER_PHOTO_ID_5247027202936943058" border="0" /></a><br />If you are going to have a feast everyday, you have to stock your kitchen with some basic necessities. With a few basics you would be surprised at how many feast you can make. The most important basic is an herb garden. This is the worst time of year to grow things in North Florida... unbelievable heat, humidity and rain including a hurricane named Fay. That's why I only took a small picture of some of my rosemary rather than my whole collection. I have herbs in pots, flower beds, raised beds with vegetables, any and everywhere. My current collection includes:<br /><ol><li>basil</li><li>rosemary</li><li>garlic chives</li><li>marjoram</li><li>thyme</li><li>sage</li><li>mint</li><li>oregano</li></ol>Usually I have parsley however the flat leaf Italian parsley which has the best taste does not like the heat and I forgot to plant the curly variety this year. With these 8 herbs, you can do amazing things!<br /><br />Here are other basic necessities:<br /><ul><li>Extra Virgin Olive oil, I spoke about this in an earlier blog but it bears repeating. Buy the good stuff for cooking and the really good stuff for drizzling.</li><li>Tomatoes. Usually I have fresh from the farmers market and I always have a variety of canned, whole, sauce, puree and paste. San Marzano tomatoes really are the best canned tomatoes. </li><li>Beans. Dried and canned white and black beans. A quick side: Drain and rinse a can of white beans. Add slivered garlic, chopped rosemary, a splash of vinegar or lemon juice and olive oil. Heat or not.</li><li>Vinegar. Rice wine, balsamic, red wine, apple cider whatever you like just have several varieties.</li><li>Rice. Brown, Basmati and Aborio are always in my pantry along with regular long grain white.</li><li>Pasta. Good Italian Pasta. I love Barillo although I sometimes spurge on gourmet varieties.</li><li>Stock. Of course it is best to make you own but who really does. I think Swanson Organic is the best tasting and I often fluff it up a bit by adding vegetable clippings from whatever I am making.</li><li>Nuts. Sliced almonds, pecans, walnuts and pine nuts all trade places in my kitchen. I usually stock at least 2 varieties. </li><li>Booze. Wine (food will be better if I drink a glass while cooking) I also occasionally put it in the food. Sherry, Port and Maderia are all good to have for sauces, deglazing soups etc.</li><li>Salt and Pepper. Kosher salt and sea salt. good peppercorns to grind fresh. I am still using peppercorns I bought at the spice market in Turkey this past June. They are fabulous as were the hazelnuts and dried figs and apricots which are long gone.</li><li>Jelly and preserves. I buy them on trips. We go to North Carolina several times a year and there and along the way in Georgia and South Carolina, we find fabulous collections of locally made preserves. Great in sauces, to glaze entrees, make salad dressing or put on toast!</li><li>Chutney, pickles, chow chow... We find these on trips too.</li><li>Garlic. I ALWAYS have fresh garlic.</li><li>Spices. The usual assortment. the ones I use the most are red pepper flakes, oregano. Unusual finds are fennel seeds and coriander seeds. I bought them for a recipe but I find myself using them a lot. they both smell amazing when you grind them up. I uses a regular Braun coffee bean grinder to grind spices.</li><li>Mustard. Dried, Dijon and Grainy county style are all essential.</li></ul>I will talk about equipment later however I must address the basic of all basic. Knives! I travel with a chef's knife and a paring knife because most people don't have sharp knives. Mine are Henkels and almost all of them are over 30 years old. I have them professionally sharpened 2 to 3 times a year. Invest in a good German knife, take care of it and you will be a believer.<br /><br />So here is you basic list. Next time I will give you some quick and easy ways to prepare a feast using these core ingredients and only a few fresh ones.Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com1tag:blogger.com,1999:blog-8177036859843248689.post-78258433941851130352008-09-16T08:05:00.000-07:002008-09-16T08:41:10.815-07:00Roasted Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVM2B6Q6xgKvXdQ33X2sS7msciaT7oEh4Ds6Iwon1yksZQ3F3CO2jFw4xSrEVN6Xzo5MaXeGWOb2LTdnqwIKi1ArFt2tS4sfQC6FHeML9RCQHSvLbCsF7FIofth4ipv0Hp1SMe-vS66H4/s1600-h/IMG_1114.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVM2B6Q6xgKvXdQ33X2sS7msciaT7oEh4Ds6Iwon1yksZQ3F3CO2jFw4xSrEVN6Xzo5MaXeGWOb2LTdnqwIKi1ArFt2tS4sfQC6FHeML9RCQHSvLbCsF7FIofth4ipv0Hp1SMe-vS66H4/s200/IMG_1114.JPG" alt="" id="BLOGGER_PHOTO_ID_5246644390470882994" border="0" /></a><br /><br />This past Sunday I forgot about our church pot luck lunch until Sunday morning. What to take??? I roasted vegetables.<br /><br />I happened to have:<br />3 Yukon gold Potatoes<br />About a cup of cabbage<br />Some Cauliflower<br />1 red onion<br />1 red pepper<br />1/2 an eggplant<br />I cut all into bit sized pieces and put all but the red pepper and 1/2 the onion in a roasting dish, tossed with olive oil and salt and put in the oven at 400 for about 20 minutes. Then I added minced garlic and rosemary (from my garden) and roasted an additional 15 minutes. When I took it out of the oven I tossed in basil, chives and parsley and drizzled with a little balsamic vinegar glaze and additional extra virgin olive oil, salt and fresh ground pepper.<br /><br />Let's deconstruct (what a hot new word) this recipe.<br /><br /><ul><li>Mastering the art of roasting vegetables is not difficult. You put vegetables in a pan, drizzle ever so slightly with olive oil and salt, put pan in the over at 375-450 for 25-50 minutes. </li><li>You can roast all root vegges: potatoes, butternut squash, turnips, carrots etc.</li><li>Sometimes a single vegge is best like asparagus.</li><li>You can roast at any temperature so don't hesitate to throw in some vegges when cooking something else in you oven.</li><li>Many herbs are suitable alone or combined. Sage, bay leaf, thyme, marjoram. Put sturdy herbs like thyme and rosemary in 10-15 minutes before the end and leafy herbs like basil, mint and parsley in after the dish comes out of the oven.</li><li>I use 2 kinds of olive oil, both extra virgin. The first I get at Costco, their4 brand, Kirkland. It's inexpensive and great for cooking. For salads and drizzling after cooking I use gourmet olive oils that I get often from my favorite wine store. I like young, fruity, green oils.</li><li>You can also grate cheese on you finished dish. I do asparagus roasted and top it with Locatelli Romano cheese, drizzle of olive oil, grated lemon zest and a big squeeze of fresh lemon juice.</li><li>I use kosher salt and sea salt always. Fresh ground pepper!</li><li>The balsamic glaze you can buy in specialty stores or simple take balsamic vinegar and simmer until it gets syrupy. Keep it in a clean jar to drizzle o9ver meats, poultry seafood, vegges...<br /></li></ul>So look in your fridge and see what you can roast. Think about the flavors not being diluted with water and the wonderful carmelization you get by roasting. And then there is the smell! Feast on roasted vegetables and you will boil no more. The photo above was taken last Easter. I served roasted stuffed lamb and roasted root vegetables.Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-58123275855165981412008-09-10T09:26:00.000-07:002008-09-10T12:19:39.872-07:00Meet Quinoa<span style="font-family:georgia;"><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC72c3Ng0Wq4phv_YEAIbHNA1ljp8uN_DY6a1J3aqF-INN4__YoaiGgJ94A-5RZNIIL1LPEvC3Gd0J_1P104Kzufb2MnbgzfyHjswL_voNkmvL7Z5aYyObG_sJ2pSwVKe-CB4BEazTsJo/s1600-h/IMG_2303.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC72c3Ng0Wq4phv_YEAIbHNA1ljp8uN_DY6a1J3aqF-INN4__YoaiGgJ94A-5RZNIIL1LPEvC3Gd0J_1P104Kzufb2MnbgzfyHjswL_voNkmvL7Z5aYyObG_sJ2pSwVKe-CB4BEazTsJo/s320/IMG_2303.JPG" alt="" id="BLOGGER_PHOTO_ID_5244440148957710210" border="0" /></a><br /><span style="font-family:georgia;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It's a grain and it is</span><span style="font-family:georgia;"> pronounced keen-wa'.<br />It is also tasty and very nutritious. Over 5 thousand years ago ancient Inca's were gobbling up the stuff and it is still raised today in the highlands of the Andes mountains. I first had Quinoa in a very tasty salad served by folks from the N</span><span style="font-family:georgia;">ew Leaf Market (very cool organic coop in Tallahassee,FL) at Sweet Grass Dairy outside of Thomasville, GA. The salad was </span><span style="font-family:georgia;">a simple mix of quinoa and crunchy chopped fresh veggies with a very light citrus vinaigrette. Last</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlLxIxrdhn4QOoVanaQq2eFJRctstLuDpSeKrOsm0SnCozzNYX3bgjp2aXymmvgazpZVYFXSgzNGosNg1Aq22b9bjx49c-CCm7Ri4owLILHFY6kNl5R-8JAvzYYgdJiU8KNnXU1v3Hik/s1600-h/IMG_2302.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlLxIxrdhn4QOoVanaQq2eFJRctstLuDpSeKrOsm0SnCozzNYX3bgjp2aXymmvgazpZVYFXSgzNGosNg1Aq22b9bjx49c-CCm7Ri4owLILHFY6kNl5R-8JAvzYYgdJiU8KNnXU1v3Hik/s320/IMG_2302.JPG" alt="" id="BLOGGER_PHOTO_ID_5244440151987751762" border="0" /></a><span style="font-family:georgia;"> night I served salmon with quinoa salad and steamed veggies for dinner. Today my husband, Nick feasted on the leftovers. Here are the recipes.<br /><br />Quinoa<span style="font-weight: bold;"> Salad</span><br /></span><ul><li><span style="font-family:georgia;">Bring 4 cups of water to boil and add 1 cup of thoroughly rinsed quinoa. </span></li><li><span style="font-family:georgia;">Simmer of about 10 minutes. </span></li><li><span style="font-family:georgia;">Boil 2 inches of water in the pot</span></li><li><span style="font-family:georgia;">Drain and return quinoa in a sieve to the pot</span></li><li><span style="font-family:georgia;">Cover with a folded dish towel and cover with pot lid</span></li><li><span style="font-family:georgia;">Steam over low heat for another 6-10 minutes until dry and fluffy</span></li></ul><span style="font-family:georgia;">(this is a good standard preparation for quinoa)<br /><br />Make vinaigrette by whisking these ingredients in a large bowl<br /></span><ul><li><span style="font-family:georgia;">Zest of 1 lime</span></li><li><span style="font-family:georgia;">Juice of 1 lime (or 2 if your lime is not very juicy!)</span></li><li><span style="font-family:georgia;">1 T. canola oil</span></li><li><span style="font-family:georgia;">Salt and pepper to taste</span><br /></li></ul><span style="font-family:georgia;">Add<br /></span><ul><li><span style="font-family:georgia;">Cooked quinoa</span></li><li><span style="font-family:georgia;">1 large chopped tomato</span></li><li><span style="font-family:georgia;">3 thinly slice scallions</span></li><li><span style="font-family:georgia;">1/4 cup of cilantro or Italian parsley</span></li></ul>Serve!<br />You could add a can of black beans rinsed and drained, feta cheese, chopped jalapeno peppers; substitute lemons for the limes, add other herbs like Basil (my favorite also the name of my 98 lb. boxer/Rottweiler), thyme or chives. Whatever you like. Feast!<br /><br />I served this with slow roasted salmon. Put fish on foil lined pan. top with salt and pepper, sprinkle with white wine. Top with herbs. I mounded it with lots of fresh thyme. Bake at 250-275 for 30 to 40 minutes until just cooked. Fish will be delightfully juicy. Feast!<br /><span style="font-family:georgia;"><br /></span>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0tag:blogger.com,1999:blog-8177036859843248689.post-14586679444711593962008-09-09T10:09:00.002-07:002008-09-09T11:09:00.894-07:00EverydayFeasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuXW65YPGxWHQTr2P5qYMZMLkMyPTHx_LK51S8js_V7dPw520j7D-WQ8mcgYDfd45dY9YmAKj_iV1zSkwtU9rCKygpvQNqRe_YRhYI-ciTh9swWfwvPk_sJzFyT-QdlAio6QDk7vj_lE/s1600-h/IMG_1832.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuXW65YPGxWHQTr2P5qYMZMLkMyPTHx_LK51S8js_V7dPw520j7D-WQ8mcgYDfd45dY9YmAKj_iV1zSkwtU9rCKygpvQNqRe_YRhYI-ciTh9swWfwvPk_sJzFyT-QdlAio6QDk7vj_lE/s320/IMG_1832.JPG" alt="" id="BLOGGER_PHOTO_ID_5244080069708484018" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsrdidfO4HCEm7nitdd9YUR_9JaWNzu-rOeui0d11dZTqjNwyaskEYrk2F5raHw0obVY1RAXmo5NzV6kuOGTas8Ljb4g34A-9o3nUVBeQfbYFOEloiOQqG65Qe6sJuKwZoq1aa_6ewWs/s1600-h/P1020665.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsrdidfO4HCEm7nitdd9YUR_9JaWNzu-rOeui0d11dZTqjNwyaskEYrk2F5raHw0obVY1RAXmo5NzV6kuOGTas8Ljb4g34A-9o3nUVBeQfbYFOEloiOQqG65Qe6sJuKwZoq1aa_6ewWs/s320/P1020665.JPG" alt="" id="BLOGGER_PHOTO_ID_5244080075935520882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcSkUtzJmJbcppFthUeBJbTGDgUmfeWfkJIcVIaaIeZSM2jJriCuXvOdPrp-YKuasU2jhaPs2OH4TnKKSydcxFckqpMHsfUwWImpRALAQFNF7UTKiEc-fRkeim8SvOnoovpgFYKM15B8/s1600-h/DSCN0966.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcSkUtzJmJbcppFthUeBJbTGDgUmfeWfkJIcVIaaIeZSM2jJriCuXvOdPrp-YKuasU2jhaPs2OH4TnKKSydcxFckqpMHsfUwWImpRALAQFNF7UTKiEc-fRkeim8SvOnoovpgFYKM15B8/s320/DSCN0966.JPG" alt="" id="BLOGGER_PHOTO_ID_5244080078524040674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK20DOxWOTJpTgOpqJJVPZLx8Zw997nY4OL5Ot-AJJx2OP7r5Y9SVNOSuknO2zm6q1DbUHwomxFyCE4YIqhLWauwr1QoF70m_GEzqXP5cFPABOA_BwRR0j0_gzfIdrDOxo88_nZQFONCM/s1600-h/IMG_0862.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK20DOxWOTJpTgOpqJJVPZLx8Zw997nY4OL5Ot-AJJx2OP7r5Y9SVNOSuknO2zm6q1DbUHwomxFyCE4YIqhLWauwr1QoF70m_GEzqXP5cFPABOA_BwRR0j0_gzfIdrDOxo88_nZQFONCM/s320/IMG_0862.JPG" alt="" id="BLOGGER_PHOTO_ID_5244080082335094882" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-family:georgia;">I love food; fresh from the garden peppery arugula; local Florida shrimp; juicy peaches from the farmer's market; just picked blueberries, basil and summer tomatoes with shaved Locatelli Romano cheese; silver queen corn from the family patch; butter lettuce with mango, edamane, sprouts and grilled chicken from a local bistro; fall rack of lamb from a farm in NY for people who want to know where their food has been; grouper grilled blackened sauteed fried sauced plain... any old way; Haas avocados with sliced Videlia onions, olive oil and lime; pasta all kinds all ways always particularly tossed with fresh herbs, olive oil, veggies in season and Parmesan cheese; Maytag blue cheese; herbs I grow like basil (my favorite), tarragon, thyme, bay leaf, oregano, parsley and chives; any locally grown vegetables; young green extra virgin olive oil; dark chocolate; Mediterranean food like artichokes from Turkey, Greek salad, basmati rice, cous cous, eggplant and anything in Filo pastry. I love food and want to share my food experiences.<br /><br />EverydayFeasting will be all about cooking, traveling, dining out, gardening, entertaining. </span><br /></span>Anonymoushttp://www.blogger.com/profile/01691866117818169145noreply@blogger.com0