tag:blogger.com,1999:blog-80263173936390514242024-03-21T15:23:29.512-07:00...The Rest is GanacheI'm Mark. I'm not a professional baker, chef, or confectioner. I live in Pittsburgh, work in IT, and have a degree in theology. All that said; I LOVE food, be it cooking, baking, candy making, or exploring new cuisines. This is a chronicle of my adventures in food and culture, an adventure I am privileged to share with my girlfriend Joanna.Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8026317393639051424.post-40506552240823518452009-11-04T18:42:00.000-08:002010-03-03T18:38:32.207-08:00Peanut butter...on noodles?!?!?!It's been a long time since I've posted. Life and laziness seem to have distracted me from adding any new posts for an unforgivably long time. Since I last posted, I've done a ton of cooking, learning to do things like make pasta, taking pictures of some of it, and I'm going to try to get back into the swing of this blog. I learned today from <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman</a>, one of my favorite food bloggers, whose <a href="http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/the-theme-is-peanut-butter/">Tasty Kitchen</a> recipe site has a side food blog, that today is National Peanut Butter Lover's Day. Coincidentally, I happen to have some pictures I took the last time I made peanut noodles with chicken. The recipe is based heavily off of the <a href="http://allrecipes.com/Recipe/Peanut-Noodles/Detail.aspx?src=etaf">Peanut Noodles</a> recipe from Allrecipes along with additions of my own to make it a little closer to being Thai, like using rice noodles instead of spaghetti and adding chicken.<br /><br /><br />Here we have my list of ingredients. Red pepper flakes, sesame oil, soy sauce, creamy Jif peanut butter, apple cider vinegar, sugar, ginger, scallions (whiter parts only), rice noodles, baking soda, and chicken (not invisible, just not pictured). The proportions you get from the recipe linked above are largely fine but you'll likely end up adding more peanut butter at the end. Regarding the peanut butter, use any kind you like as long as it's not that natural stuff that separates. For this you want the emulsified stuff. Trust me..or don't and repent later. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmCCNCrNrGhFyyp_kr2dz9zTp_kSIzijv8qWtbnwlTIa0DL2L-88afKz9-Fqnojshvt66Xp0kBzKdBVtiUiaw5cds4HxRLVvOsIiPb5yfSbDKcwMEOuaGkiFAQsJB70LLtqL7DT3cCeiV/s1600-h/100_0830.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmCCNCrNrGhFyyp_kr2dz9zTp_kSIzijv8qWtbnwlTIa0DL2L-88afKz9-Fqnojshvt66Xp0kBzKdBVtiUiaw5cds4HxRLVvOsIiPb5yfSbDKcwMEOuaGkiFAQsJB70LLtqL7DT3cCeiV/s320/100_0830.JPG" alt="" id="BLOGGER_PHOTO_ID_5400451684168970290" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The reason we have baking soda in this recipe is to treat the chicken in a way that is referred to as "velveting". Ever wonder how/why the meats you get at Chinese restaurants are always so tender and why your home stir fry isn't like that? That's cause you don't velvet the chicken. So, here's the super secret trick. After cutting up the meat, toss it with about a teaspoon of baking soda and let it marinate for 15 minutes. Before cooking it, rinse off the baking soda thoroughly and pat it dry. That's it. Baking soda as a meat tenderizer. Who'd a thunk it?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_mJEkmlNFW-ggtBTTi0TgKuqBqGSNnrp-f468Sbj8zJ6S5oBV2BtclqxZiC54Om35o17eH7658067ylyWq_U36bdxJ6Eeo4cn0_WWQJIfrsNOGODq4Ow-8Xb2N17nOUCrEXLXylnRFJg/s1600-h/100_0832.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_mJEkmlNFW-ggtBTTi0TgKuqBqGSNnrp-f468Sbj8zJ6S5oBV2BtclqxZiC54Om35o17eH7658067ylyWq_U36bdxJ6Eeo4cn0_WWQJIfrsNOGODq4Ow-8Xb2N17nOUCrEXLXylnRFJg/s320/100_0832.JPG" alt="" id="BLOGGER_PHOTO_ID_5400451677642358530" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />While the chicken is doing its thing, make and drain the rice noodles. Now let's make the sauce. In a bowl put your peanut butter...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFvZ86mXpekGC21CzDMF9NJuz0YkpQZsa933PDNKvkHHHz6jrxU6KeRODBFoof9EyFH-0tbxi5s2Ym3iQ-Ot0d7OFZEOgJM1HsjRzaHvrQO72olznlQpT2AmJLRR9dVtNBw4jvKPOYcNY/s1600-h/100_0824.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFvZ86mXpekGC21CzDMF9NJuz0YkpQZsa933PDNKvkHHHz6jrxU6KeRODBFoof9EyFH-0tbxi5s2Ym3iQ-Ot0d7OFZEOgJM1HsjRzaHvrQO72olznlQpT2AmJLRR9dVtNBw4jvKPOYcNY/s320/100_0824.JPG" alt="" id="BLOGGER_PHOTO_ID_5400452752341526674" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then soy sauce and water. My preference is Kikkoman, which you can get in almost any grocery store. Your other common option is La Choy which, in my opinion, is La Gross.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIJzqzzAI0sM-UEUXyIYQfb1jwTynLLtZsdsWFb39HSUwFnE1YJ5UKyFWn3Bf6oFATH9ek2Pj9XIpkpZwJncIxdRoTwvH8J0dtHPuro5hyvSfwFJcK0oWwNJGa-C098Ej0LFLUTrIZDvp/s1600-h/100_0826.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIJzqzzAI0sM-UEUXyIYQfb1jwTynLLtZsdsWFb39HSUwFnE1YJ5UKyFWn3Bf6oFATH9ek2Pj9XIpkpZwJncIxdRoTwvH8J0dtHPuro5hyvSfwFJcK0oWwNJGa-C098Ej0LFLUTrIZDvp/s320/100_0826.JPG" alt="" id="BLOGGER_PHOTO_ID_5400452748349579970" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now add your apple cider vinegar...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcdMbwrOdxl400GhlD678UqFgJTpWyBiAXMEMNsyde6ehLImTwiWcTilzKzvbjH1jx_yVa6mrHHm30y6tMLWR72z89mPC17oFai2MhKBq9s3bWB27caz-kpiHggvGvHgXffEH1uEr7-yK/s1600-h/100_0827.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcdMbwrOdxl400GhlD678UqFgJTpWyBiAXMEMNsyde6ehLImTwiWcTilzKzvbjH1jx_yVa6mrHHm30y6tMLWR72z89mPC17oFai2MhKBq9s3bWB27caz-kpiHggvGvHgXffEH1uEr7-yK/s320/100_0827.JPG" alt="" id="BLOGGER_PHOTO_ID_5400452745917302434" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then sugar and red pepper flakes. Now carefully whisk it all together. It will look like a horrible slurry but that's OK. Don't worry about it. It won't stay that way once it's in the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmrrl3OozXRr0fZHttyY655HGezvKecoOvfzcUxSO8trol-uHjPE02jv5PWZLAfLgKa6CRjCNArOLVnk2JX6XYCZWP_t8ZUoEZrwiLJLcwFNwP8gRZVN_cQAi-u9h_TETlE1Y75Qm3mr1/s1600-h/100_0829.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmrrl3OozXRr0fZHttyY655HGezvKecoOvfzcUxSO8trol-uHjPE02jv5PWZLAfLgKa6CRjCNArOLVnk2JX6XYCZWP_t8ZUoEZrwiLJLcwFNwP8gRZVN_cQAi-u9h_TETlE1Y75Qm3mr1/s320/100_0829.JPG" alt="" id="BLOGGER_PHOTO_ID_5400451685702879154" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />With the sesame oil, sautee up your aromatics, ie. ginger and scallions...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHn8aIbbHtQec4VCctFmAl3XZ6vvmrDE-XrdwjkxlBvN2v-na7Dkt_mpBbHkR9Kx71wQgRafUrEOMwEarnXpm9JvdldequfKMVGyc3UAXkjcLcuwspImgIlIxdP1mwKtE7HWswDrtwbh6-/s1600-h/100_0835.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHn8aIbbHtQec4VCctFmAl3XZ6vvmrDE-XrdwjkxlBvN2v-na7Dkt_mpBbHkR9Kx71wQgRafUrEOMwEarnXpm9JvdldequfKMVGyc3UAXkjcLcuwspImgIlIxdP1mwKtE7HWswDrtwbh6-/s320/100_0835.JPG" alt="" id="BLOGGER_PHOTO_ID_5400451672271637682" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then set aside. This is common for stir fry cooking. Making aromatics, meat, and veggies separate then combining with sauce at the last moment.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf84RzlEclKX93Gg9Xy_4ZkcKpOJ4e6L_wUKV2TNzZQBaa3ra1ri0CW4ylcCMNup2d_0J1tvBZV2aO1Vy48WtadJnfLKVFfskKMrP8Ym6jYlR9yL52wXkDjpGsp4FdTiPgr2SaX75QbTRu/s1600-h/100_0836.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf84RzlEclKX93Gg9Xy_4ZkcKpOJ4e6L_wUKV2TNzZQBaa3ra1ri0CW4ylcCMNup2d_0J1tvBZV2aO1Vy48WtadJnfLKVFfskKMrP8Ym6jYlR9yL52wXkDjpGsp4FdTiPgr2SaX75QbTRu/s320/100_0836.JPG" alt="" id="BLOGGER_PHOTO_ID_5400451667785140034" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Toss the chicken in the wok to cook...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUFEnYa0rMIwD2ZVoq7OzxNZGOzaIDL28c6AefFfFiNiQVaYf2NTLCxUszEkDI4cWsMm9sP0oYk6dEGBYkyWArGe4KJ8U7mtyYN30Rgnh4r4CSfVMNprOCjF7kRS6acn9c_d99n9iS1UL/s1600-h/100_0837.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUFEnYa0rMIwD2ZVoq7OzxNZGOzaIDL28c6AefFfFiNiQVaYf2NTLCxUszEkDI4cWsMm9sP0oYk6dEGBYkyWArGe4KJ8U7mtyYN30Rgnh4r4CSfVMNprOCjF7kRS6acn9c_d99n9iS1UL/s320/100_0837.JPG" alt="" id="BLOGGER_PHOTO_ID_5400445967086773458" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Once it's mostly cooked, add the ginger and green onion back in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C5gZF-X5pwN2DA8xXf6xLeoVFFDu3vUekw6L3jCjoi96gxN43tLA9p6L4AQ95jWVLsUwCnQ4oA3sMADNOl16JtLr3TdI2ziVGydstj6KGhyEp2LtL5ZXvjuG2Lnu8MzBCrJYBdYDjN6v/s1600-h/100_0838.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5C5gZF-X5pwN2DA8xXf6xLeoVFFDu3vUekw6L3jCjoi96gxN43tLA9p6L4AQ95jWVLsUwCnQ4oA3sMADNOl16JtLr3TdI2ziVGydstj6KGhyEp2LtL5ZXvjuG2Lnu8MzBCrJYBdYDjN6v/s320/100_0838.JPG" alt="" id="BLOGGER_PHOTO_ID_5400445964522619346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Give it a few stirs then mix in the sauce and cook it for a minute or two to get everything nicely mixed together and cooked through. At this point, stop and taste the sauce. If you want to add more peanut butter, do it. I always do. Usually another couple tablespoons at this point.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CZKZOjjxwte7HbrUVovd70fgoTQVN3pXfwEhJ0CSpZUV1m6cJbl0Fns8Sr-8Tm7_hqNEIlLI1W6mjsz5CR7TZlwnQNar_ekpj5lI4uuaUUSY5nP5iyETuiyf45TlDHW8N3TA_7L3I8WY/s1600-h/100_0840.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CZKZOjjxwte7HbrUVovd70fgoTQVN3pXfwEhJ0CSpZUV1m6cJbl0Fns8Sr-8Tm7_hqNEIlLI1W6mjsz5CR7TZlwnQNar_ekpj5lI4uuaUUSY5nP5iyETuiyf45TlDHW8N3TA_7L3I8WY/s320/100_0840.JPG" alt="" id="BLOGGER_PHOTO_ID_5400445958267106754" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add in the rice noodles and toss to coat...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88iPn2xjcfxUCW6SD7MySv5Q7irREmR2ukTPFKIElsF12nZnOZmPRrwjWppC6hH94Hswo0A9zB81FV283vQOdPKyEDPGrPYsLCJNslO_bhKCZnXDjRo0s8Dcbdqk-znFAvu8bdfi3HKW7/s1600-h/100_0841.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88iPn2xjcfxUCW6SD7MySv5Q7irREmR2ukTPFKIElsF12nZnOZmPRrwjWppC6hH94Hswo0A9zB81FV283vQOdPKyEDPGrPYsLCJNslO_bhKCZnXDjRo0s8Dcbdqk-znFAvu8bdfi3HKW7/s320/100_0841.JPG" alt="" id="BLOGGER_PHOTO_ID_5400445949477633602" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />...and there you have it! Thai peanut noodles with chicken. Delicious, and packed with protein.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CnJjDX3wtaifAXrrKNd7Be3q38m9AhJUgA-8WrcPiutqnYhXMhSkS_Ggy22grmgUEdNquw6Bsl2zv69hQwwLJSOp9yc7BzX7ApCS_Gc6JrALPncJXRTwg7uV3dRHhS77Dr-ArNiD1ZAJ/s1600-h/100_0842.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CnJjDX3wtaifAXrrKNd7Be3q38m9AhJUgA-8WrcPiutqnYhXMhSkS_Ggy22grmgUEdNquw6Bsl2zv69hQwwLJSOp9yc7BzX7ApCS_Gc6JrALPncJXRTwg7uV3dRHhS77Dr-ArNiD1ZAJ/s320/100_0842.JPG" alt="" id="BLOGGER_PHOTO_ID_5400445943859873810" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Happy National Peanut Butter Lover's Day!<br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-66721294456043731922009-11-04T17:34:00.001-08:002009-11-04T18:17:14.125-08:00Wilton Method - Fondant and GumpasteSo, I'm done with Wilton courses. I've actually been done for almost a month but I just suck at fitting this blog thing into my schedule. I'm trying to get caught up before I buckle down for the GMAT. Below was my final cake for the Fondant and Gumpaste course. This course consisted mainly of making gumpaste flowers, something I don't think I'll ever do often. Joanna was much better at it than I so, should we ever recognize our dreams of having a bakery, she'll do gumpaste and fondant flowers while I do the buttercream ones.<br /><br />This was kind of an experimental thing that I didn't spend too much time on as I was making this on a Monday night after work. I wanted to use my Wilton Sportsball pan, which I did for the main part of the skull. However, I used my old standby of the Hershey's chocolate cake recipe, which was a little moist for being shaped into a sphere. For the jaw, which rivals only Bruce Campbell's in size, I used a mini-loaf pan. Once again, I used homemade marshmallow fondant, although I didn't have as much success making it this time. I love the stuff, and it tastes a lot better than the boxed Wilton crap, but it is harder to work with and dries out quickly.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNDnvqR9ZOTFWb9-bG8sGQFmrfRB675Z7Bewe5QVWzuwWvbDriWPI2GF-LpjepieD2wPtUqAlwFw_7aoFmLpldnFRwFknPjLrFsLj989ZxpBSDbhsAVQkQcwp1BuOfHjAILmZ8k48uthf/s1600-h/100_0855.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNDnvqR9ZOTFWb9-bG8sGQFmrfRB675Z7Bewe5QVWzuwWvbDriWPI2GF-LpjepieD2wPtUqAlwFw_7aoFmLpldnFRwFknPjLrFsLj989ZxpBSDbhsAVQkQcwp1BuOfHjAILmZ8k48uthf/s320/100_0855.JPG" alt="" id="BLOGGER_PHOTO_ID_5400427088891313250" border="0" /></a>Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-15533154168486728332009-09-17T14:06:00.000-07:002009-09-17T14:39:16.127-07:00Lace cookiesFor those not in "the know" lace cookies are essentially a cookie that is made of baked caramel and chopped nuts. Due to the wonderful things that happen to sugar when you heat it to certain levels, you end up with these cookies that are light, crispy, immensely tasty, and lacy in appearance. I love chemistry. Perhaps that's why I like baking.<br /><br />While I don't have the recipe handy, you can find one easily online. However, I actually have a good ingredient shot for you for once. You see before you vanilla, light corn syrup, heavy cream, chopped almonds, salt, butter, flour, and brown sugar. In the back right, you also see a loaf of Trader Joe's sourdough bread. It's not part of this recipe but I highly suggest you check it out if you live anywhere near a Trader Joe's. It makes the best paninis ever. EVAH!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAT8R0zD3z1oMKYFSdvGfYHk8DJhtG_kceTQ9PzoWxEEs_Lm4GuyCnc2St1DeRzRQpHweghDhseGGI5J7gv4ozrbBe0ogZnQH-PtNwQxE6YebzVlAKHYOFmmhGy4N2ff6G0qhcceObSzN/s1600-h/100_0715.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAT8R0zD3z1oMKYFSdvGfYHk8DJhtG_kceTQ9PzoWxEEs_Lm4GuyCnc2St1DeRzRQpHweghDhseGGI5J7gv4ozrbBe0ogZnQH-PtNwQxE6YebzVlAKHYOFmmhGy4N2ff6G0qhcceObSzN/s320/100_0715.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546976218968722" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />We begin by melting the butter, vanilla, brown sugar, and light corn syrup together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aLDwUVkLq_NlTRQB43xE51oXHmFKwXJUWqivSo0uKH6hnX_W3uDfVUYyNmVsSQOOxuJ5lv2FCF0cFmP5YLGoPITxn-zAGneZeT4BbnL4rxYlHSDn_ght0LBKSWzZLVgpliqZjjoN88ct/s1600-h/100_0716.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aLDwUVkLq_NlTRQB43xE51oXHmFKwXJUWqivSo0uKH6hnX_W3uDfVUYyNmVsSQOOxuJ5lv2FCF0cFmP5YLGoPITxn-zAGneZeT4BbnL4rxYlHSDn_ght0LBKSWzZLVgpliqZjjoN88ct/s320/100_0716.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546971929708738" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />At this point, you've essentially made caramel sauce. Don't stop now. Back away from the freezer. This stuff has a higher calling then ice cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H4-ySSOmqhXeDOgXKqRo3l9lFjXjvIVM24r-93-rOFxCdXtgXotZtLZiAn8RJj0atMBZm3nc9FsKkqFvb6BIcB0PQQlD-Iz_f7gvUqqPWXBp1h7u-uq4A-MPuCDoyfijYYW_LTVxWT9u/s1600-h/100_0717.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H4-ySSOmqhXeDOgXKqRo3l9lFjXjvIVM24r-93-rOFxCdXtgXotZtLZiAn8RJj0atMBZm3nc9FsKkqFvb6BIcB0PQQlD-Iz_f7gvUqqPWXBp1h7u-uq4A-MPuCDoyfijYYW_LTVxWT9u/s320/100_0717.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546961466033986" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now add your flour. The amount of flour this recipe uses is minuscule.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIC8UkCu4xlMdavDH8OC38go7VhpoHk8ne8SiKf537li0blyDKKE4b6xprEcsDMfcST0SFnFAdbWlPTttQJjYoZxsvybJt5pyUEAxX2vE0Ya5pmHWqQoCxGnY6xPQwJ_PD29pLdYNXk4q3/s1600-h/100_0718.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIC8UkCu4xlMdavDH8OC38go7VhpoHk8ne8SiKf537li0blyDKKE4b6xprEcsDMfcST0SFnFAdbWlPTttQJjYoZxsvybJt5pyUEAxX2vE0Ya5pmHWqQoCxGnY6xPQwJ_PD29pLdYNXk4q3/s320/100_0718.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546719613223266" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add your heavy cream...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQvUMPWpEtgtjaUsrOAAVN5P4ifZFbApkvPBhoyVgag8lFO7HApQiKA3ROzMhJJyU9TBS5CxrMW-dH9esm90fX8RI2pUMA8ImxfyZ2EM-FeUEq3eKMZmZlDELoNby8X9cLlCzXF52EHTq/s1600-h/100_0719.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQvUMPWpEtgtjaUsrOAAVN5P4ifZFbApkvPBhoyVgag8lFO7HApQiKA3ROzMhJJyU9TBS5CxrMW-dH9esm90fX8RI2pUMA8ImxfyZ2EM-FeUEq3eKMZmZlDELoNby8X9cLlCzXF52EHTq/s320/100_0719.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546716851210066" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Your vanilla...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_qzVRj9_L0psn3UuhL-3KG6GiTIrvEYxZUGvppZ0PFJj1eSDHwbkZOxaLgnGhGdGOsLtc74Q_YclLe6xTPp680HKkyPagQ-VNlnwlkl1CIbSnVJ3UiGwc_u_n9SLzeIQcRHC4xdQ0wQw/s1600-h/100_0720.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_qzVRj9_L0psn3UuhL-3KG6GiTIrvEYxZUGvppZ0PFJj1eSDHwbkZOxaLgnGhGdGOsLtc74Q_YclLe6xTPp680HKkyPagQ-VNlnwlkl1CIbSnVJ3UiGwc_u_n9SLzeIQcRHC4xdQ0wQw/s320/100_0720.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546707251629714" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />And finally those chopped almonds. If you don't like almonds, pecans are a common and acceptable alternative.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kAaYFIPUMvA1o3IFbCpdV9b-IBbUmD_0WbQK-aWcr0yqVIS0kLZNva7WsEH0__7vS20-d6rCBEdWo16Vo4Kk93VifP3PJx-oEAIlaZG1jtseIPlDaUH0x7G-NNTA2mdm3Z-FUg1x-Hkj/s1600-h/100_0722.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kAaYFIPUMvA1o3IFbCpdV9b-IBbUmD_0WbQK-aWcr0yqVIS0kLZNva7WsEH0__7vS20-d6rCBEdWo16Vo4Kk93VifP3PJx-oEAIlaZG1jtseIPlDaUH0x7G-NNTA2mdm3Z-FUg1x-Hkj/s320/100_0722.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546694473533058" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Baking these is the tricky part. You only put a teaspoon, yes a teaspoon, on a wax or parchment paper covered cookie sheet for each. They spread REALLY thin and if you space them as closely as I did, it will bake into one layer at which point you have to work really quickly to cut them apart before it cools and hardens. There is no room to dilly dally here. Next time I make these I'll try using something to separate them like maybe baking them in mini cake pans or a large muffin pan...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hYnCx2tQBu2wEdiHrjURUduzPROaYH7qOa0dmQVE6o6nCnwztzjb1s1EyHneCiH4yXXFkPodQZcMPI2TbRy1l0sSfFwbrtUwiOwydtRCSj1GMTJo_f8PYHmDEbKTD453RXIfBMKHCWJU/s1600-h/100_0723.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hYnCx2tQBu2wEdiHrjURUduzPROaYH7qOa0dmQVE6o6nCnwztzjb1s1EyHneCiH4yXXFkPodQZcMPI2TbRy1l0sSfFwbrtUwiOwydtRCSj1GMTJo_f8PYHmDEbKTD453RXIfBMKHCWJU/s320/100_0723.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546269416953970" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is the finished product. As you can see, very thin and lacy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3M4LHmMQEqZ26L7H9aZrnaKwjWCjXk0uuTinUwcrx9cVUhyeLNXDdRBzvZmCeXNXkPaZLaOvBle7tLwLHCL7LmnUffQjhoIjwY2ItfUYlN_YIskdsEg8nRRVIsrrhtYQveYZMM25eIH8/s1600-h/100_0725.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3M4LHmMQEqZ26L7H9aZrnaKwjWCjXk0uuTinUwcrx9cVUhyeLNXDdRBzvZmCeXNXkPaZLaOvBle7tLwLHCL7LmnUffQjhoIjwY2ItfUYlN_YIskdsEg8nRRVIsrrhtYQveYZMM25eIH8/s320/100_0725.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546255637381090" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I also had this idea of making some into lace cookie sandwiches with melted chocolate, an idea I stole from Trader Joe's... I made a huge mess and only did this to about half of them. Next time, I'll use something like a squeeze bottle. Hindsight is indeed 20/20.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cBWcoowyaYHoAgHR6cXr7RfcY6dz2odF0Wm8P4hDVM-UcWC1IFIaarYH-x4M_dNjdDU9gBvN7cprYEQtGZUmsY3y48_95KEH2W4rr9MGFjwRJErllrK6VojV7OE9mYDIYyh7oGxojQvd/s1600-h/100_0727.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cBWcoowyaYHoAgHR6cXr7RfcY6dz2odF0Wm8P4hDVM-UcWC1IFIaarYH-x4M_dNjdDU9gBvN7cprYEQtGZUmsY3y48_95KEH2W4rr9MGFjwRJErllrK6VojV7OE9mYDIYyh7oGxojQvd/s320/100_0727.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546246952925778" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here are the cooled lace cookie sandwiches though. So good they should be illegal.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyfj1R1K-XGdRDmLm-TjU-yAnpjCNygJ-ndvmCX-JkjLaxqfBvPCrPmZiRbhcJ_Ya8T6gtgXJcpM8JQreJ0GBhYZzNcuEaPjCUKIxyxgktc2KvK6kuCf8XNIblFn7JN47lbH9CV8BLXsf/s1600-h/100_0728.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyfj1R1K-XGdRDmLm-TjU-yAnpjCNygJ-ndvmCX-JkjLaxqfBvPCrPmZiRbhcJ_Ya8T6gtgXJcpM8JQreJ0GBhYZzNcuEaPjCUKIxyxgktc2KvK6kuCf8XNIblFn7JN47lbH9CV8BLXsf/s320/100_0728.JPG" alt="" id="BLOGGER_PHOTO_ID_5382546245447347042" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This coming weekend I'm making Chinese food, I think. Cashew Chicken and my attempt to crack the secret of a noodle dish available only at once place in Pittsburgh. If it works, you'll get two posts.<br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-86252846907464175822009-09-17T13:22:00.001-07:002009-09-17T14:08:27.563-07:00You say tomato...and so do I. Enunciate!I am a city slicker. I admit this. Born and raised in the suburbs, I've never dwelt farther than 15 minutes from the downtown of whatever city I've lived in. As such, when I speak of gardens, I think of a small patch of land perhaps occupying the footprint of a car or, if we're talking a big garden, something that still fits inside the typical suburban back yard. Apparently, they don't adhere to these scales out in the country. Joanna's family comes from Erie, PA and both her sets of grandparents live out in what I'd call "the boonies". Her maternal grandparents have what they call a garden. To my city eyes, it's a small farm.<br /><br />We went up to visit a few weeks ago and helped pick veggies in this "garden" due to her grandpa's health keeping him from it. Let me be clear, this "garden" is enormous. We have brought back about 4 giant loads of vegetables and stuff was still rotting on the vine. The following pictures are of just one trip.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1WVbM1AAsh9FdXiTE_-BHvHsUzPniMaxvG3uCwuk_AWQFbazsPh3IcIk2pgq0N_ip5BlZ2gcka8fkNGnKTz_N_FY_aojceFAFD7kTdt6EHWVPct10kEJ0y5E5LHXG-xZ5mqSEr39r78p/s1600-h/100_0780.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1WVbM1AAsh9FdXiTE_-BHvHsUzPniMaxvG3uCwuk_AWQFbazsPh3IcIk2pgq0N_ip5BlZ2gcka8fkNGnKTz_N_FY_aojceFAFD7kTdt6EHWVPct10kEJ0y5E5LHXG-xZ5mqSEr39r78p/s320/100_0780.JPG" alt="" id="BLOGGER_PHOTO_ID_5382534890069829794" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObMKezjnVBFxOqycMbcR56ETJvRs2nQThW3LGoUDI4OWuublNIXicPPVGJzdJmXVFaIJLEI5rrxUrZHMk94zgvCXrFSye4TJ3lxdpp8iBwBSc2jaF0d7wwnAAhLsGJ2KsBQkJFpVueIKM/s1600-h/100_0782.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObMKezjnVBFxOqycMbcR56ETJvRs2nQThW3LGoUDI4OWuublNIXicPPVGJzdJmXVFaIJLEI5rrxUrZHMk94zgvCXrFSye4TJ3lxdpp8iBwBSc2jaF0d7wwnAAhLsGJ2KsBQkJFpVueIKM/s320/100_0782.JPG" alt="" id="BLOGGER_PHOTO_ID_5382534881254992306" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR6_mH5MNDSsVEXRBdNiEodyuOqsja4JN-vI8SxCy90MjxnUoFMdoirhWNusZ2y8XQlc83wN8UsIsC5iJaO0suciO-HHfds8zJy9B8ztEJCk5trl2ZkxoJhj2qXWpVL2ky_9rCVQHJWiu/s1600-h/100_0784.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR6_mH5MNDSsVEXRBdNiEodyuOqsja4JN-vI8SxCy90MjxnUoFMdoirhWNusZ2y8XQlc83wN8UsIsC5iJaO0suciO-HHfds8zJy9B8ztEJCk5trl2ZkxoJhj2qXWpVL2ky_9rCVQHJWiu/s320/100_0784.JPG" alt="" id="BLOGGER_PHOTO_ID_5382534868436192706" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgxx1kRkcA58-7n9RSbUy0SZBzTvnrHuRDIuHqQ2IY5abl6O8MFpSrW5DqK4KUQ9T1Q9ZdEODbMgNSyLQLLFCLaWnagKN_98BM2SgEuPCVV8nAPLGvSuzHOv7B5iJtD5WJQLzhyphenhyphenlmg7T1/s1600-h/100_0783.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgxx1kRkcA58-7n9RSbUy0SZBzTvnrHuRDIuHqQ2IY5abl6O8MFpSrW5DqK4KUQ9T1Q9ZdEODbMgNSyLQLLFCLaWnagKN_98BM2SgEuPCVV8nAPLGvSuzHOv7B5iJtD5WJQLzhyphenhyphenlmg7T1/s320/100_0783.JPG" alt="" id="BLOGGER_PHOTO_ID_5382534872462981906" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Let me also say that there's nothing like fresh veggies that don't come from a factory farm. I'm no "locavore" or anything but I can definitely appreciate home grown organic fruits and veggies. I also appreciate her family's generosity in giving us these veggies. People pay big bucks for the stuff we just had to go out and pick them.<br /><br />One of the things we brought back was a TON of tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2I_tyPTxYKE7b1Tm0evqt1shJl5oCyChEQBLi2KMXnh7xHxkfwGNAhanwGV7a0caBd3tus93pqK20E-6rUTixz4DgFAsVN0JJYS-LLrYyqg8bkOcVXEakPHnJNi36a2-tZ4lVT2Exiubr/s1600-h/100_0776.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2I_tyPTxYKE7b1Tm0evqt1shJl5oCyChEQBLi2KMXnh7xHxkfwGNAhanwGV7a0caBd3tus93pqK20E-6rUTixz4DgFAsVN0JJYS-LLrYyqg8bkOcVXEakPHnJNi36a2-tZ4lVT2Exiubr/s320/100_0776.JPG" alt="" id="BLOGGER_PHOTO_ID_5382534892049095362" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A ton.<br /><br />So, what does one do with tomatoes? Simple. Make sauce!<br /><br />Not wanting to make a huge production out of this, I opted for a fresh tomato sauce that was essentially a light marinara. It reminded Joanna and me of the marinara we had at Lydia's, a fantastic Italian restaurant in Pittsburgh's Strip District that has daily pasta tasting specials. I digress...<br /><br />The first step to good tomato sauce is getting off those pesky skins. The simple way to do this is dunk the tomatoes in boiling water for a few seconds then shock them in an ice bath. The skin slides right off.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAc8kX8BR8IB4WK3Zj1cIYoabARTOKGl7E8igrS-4AdysLzz6HWX0x4pDDeSkihnsOnOuqK9_wNlqBZ1T6weV52HvA8qRkzp9bvoYqCSx8x7rBVrF6ecPv0F6OOjR3IjtzFmt8RJebN3O/s1600-h/100_0778.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAc8kX8BR8IB4WK3Zj1cIYoabARTOKGl7E8igrS-4AdysLzz6HWX0x4pDDeSkihnsOnOuqK9_wNlqBZ1T6weV52HvA8qRkzp9bvoYqCSx8x7rBVrF6ecPv0F6OOjR3IjtzFmt8RJebN3O/s320/100_0778.JPG" alt="" id="BLOGGER_PHOTO_ID_5382535187689326834" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Next you should core and de-seed the tomatoes. I got kind lazy with this and let some seeds stay in. Let's just say I wanted the sauce to be rustic.<br /><br />You don't need a picture of it and I forgot one anyways but mince some garlic up and sautee it with some olive oil in a stock pot. If you don't want the garlic to burn, don't heat the oil first. Put it all in at once.<br /><br />Once you've done that, toss in the tomatoes and have at them with a potato masher.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm57cvl6tDno3OUvm0H8fOliMIHazQgjmltPA72T4s48mZ3BHUC8GMeDAZgsBSYBkJIMC8xjAc-mAjYt6PUKkxY5dj-W_fcyfW0PUMe-8TTbgmNelf0iCOsI_91jOB2xLtSAI2VFHA8gDn/s1600-h/100_0779.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm57cvl6tDno3OUvm0H8fOliMIHazQgjmltPA72T4s48mZ3BHUC8GMeDAZgsBSYBkJIMC8xjAc-mAjYt6PUKkxY5dj-W_fcyfW0PUMe-8TTbgmNelf0iCOsI_91jOB2xLtSAI2VFHA8gDn/s320/100_0779.JPG" alt="" id="BLOGGER_PHOTO_ID_5382535199007737346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then you basically simmer this mess until it cooks down a bit and thickens.<br /><br />Now grab a crap ton of basil, courtesy of my roommate's herb garden, and chop it up. Yes, I'm a garden mooch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxPztR3b_jVPUvhG0bqHVC04JhmUX4MK4xhTc6UmnzW2V3bYOTGwaJcKHQCOvJZJn8PLJLXIc6BDghv9hjngmqoDF6aJSVvXO0g5Al-z4ME1OHLd2sVMKAE3hKoYzpkFH04wz2JSZ5eOl/s1600-h/100_0777.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxPztR3b_jVPUvhG0bqHVC04JhmUX4MK4xhTc6UmnzW2V3bYOTGwaJcKHQCOvJZJn8PLJLXIc6BDghv9hjngmqoDF6aJSVvXO0g5Al-z4ME1OHLd2sVMKAE3hKoYzpkFH04wz2JSZ5eOl/s320/100_0777.JPG" alt="" id="BLOGGER_PHOTO_ID_5382535184481082930" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Once the sauce is done, only then put in the fresh basil. Serve it immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEFJiIoSKTOQPvb4tMC2sJDuEbTx1NiBAaLBBp_DFXJoVlFnKVu0KfEgJ_Jwp0OtuVc46_xeQlwo4E35JPFP0coEk9OaMiZPjB1GLSlfFFKIRComhbTF2f8cM3Lxy9_KU4NrY2oWuKteL/s1600-h/100_0785.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEFJiIoSKTOQPvb4tMC2sJDuEbTx1NiBAaLBBp_DFXJoVlFnKVu0KfEgJ_Jwp0OtuVc46_xeQlwo4E35JPFP0coEk9OaMiZPjB1GLSlfFFKIRComhbTF2f8cM3Lxy9_KU4NrY2oWuKteL/s320/100_0785.JPG" alt="" id="BLOGGER_PHOTO_ID_5382535202402657298" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This resulting sauce stands well on its own or would be a great base if you wanted something to doctor up further. If you ever thought making sauce was daunting, now you see it's not.<br /><br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-70945649701147854442009-09-15T13:14:00.001-07:002009-09-15T13:25:15.878-07:00Wilton Method Course IIIFondant, gum paste, and tiered cakes...plus proof that, for me, every day is Halloween.<br /><br />For this cake, I also took a crack at making Marshmallow Fondant. It's not difficult to make and tastes far better than the rollable boot leather than Wilton sells as premade fondant. The recipe can be obtained from <a href="http://www.jasonandshawnda.com/foodiebride/?p=718">Confections of a Foodie Bride</a><br /><br />Here's the final result of my efforts. Butterscotch cake with vanilla buttercream covered by marshmallow fondant. My coworkers loved it.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gDs6a2KrstsOCNjtAa5olz3am9BZtqajgflmScsOmUBTrjCccR9IuIGeD3HZrkyKRzAWJWytY7qPL-rXYBEGbfjcAxD1vQUg5DhZt9knGvcJUF0MmVgp5WRP7F6I6RxGV1Lz2ODoxdGp/s1600-h/100_0773.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gDs6a2KrstsOCNjtAa5olz3am9BZtqajgflmScsOmUBTrjCccR9IuIGeD3HZrkyKRzAWJWytY7qPL-rXYBEGbfjcAxD1vQUg5DhZt9knGvcJUF0MmVgp5WRP7F6I6RxGV1Lz2ODoxdGp/s320/100_0773.JPG" alt="" id="BLOGGER_PHOTO_ID_5381791790477156930" border="0" /></a>Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-88395635710078062492009-09-15T13:01:00.001-07:002009-09-15T13:59:34.489-07:00Eat Breakfast Like A King!It's been forever and a day since I last updated this little blog o' mine. I could come up with infinity plus one excuses, not to mention enjoying exercising the godlike claim of being able to add finite quantities to the infinite, as to why this is so. The reality is that real life has impeded my efforts. My current IT contract is coming to an end so I've been doing things like job hunting, figuring out new certifications to go for, and working lots of hours. In the kitchen I've also done quite a bit, including making my first multi-tiered cake, making pasta sauce, and baking lace cookies, all of which I've never done before and have chronicled for your amusement. As well, Joanna and I have both obtained a trove of recipes from our respective paternal grandmothers, may they rest in peace, and have been concocting the idea of making a blog of cooking through family recipes while compiling family cookbooks. This blog will likely wait until after we are married but it's something to look forward to from me, the King of Procrastination.<br /><br />But first, let's talk about corned beef, one of the many reasons I wish I was Irish. When I think of all the ways to cook meat, boiling is typically not at the top of the list. In fact, just about the only time I'd think to boil meat would be if you asked me "Mark, how can I ruin a perfectly good piece of meat?" However, corned beef defies all my logic in being the best thing to ever come from a meeting of brisket and boiling water. It's incredibly simple to make. Fill a pot with water. Put in corned beef brisket, spices (I use the spice packet that comes with it plus mustard powder, fresh parsley, and fresh thyme), potatoes, and cabbage. Boil for hours until done.<br /><br />Once you have this versatile piece of meat, enjoy it with every meal. Have a plate of corned beef and cabbage for dinner (don't forget an accompanying Smithwick's), have a corned beef sandwich for lunch, and for breakfast....drum roll please...have HASH!<br /><br />I don't care who you are, you can do this:<br /><br />Take those potatoes from boiling with the corned beef and cut em up:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpYjYB491mkSyFHixzMX6B7irGLL2jNJkBbJ-JFWbH9O-tjHg_ax6_7caUJ-01QaZ1t1D7Hjg4b7ygys4akHZQ81ZFfXSPaW0bk_Hzol7lOSwcuPqhUslcyUHpg5q74ygEFE5B5qxQoZY/s1600-h/100_0699.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpYjYB491mkSyFHixzMX6B7irGLL2jNJkBbJ-JFWbH9O-tjHg_ax6_7caUJ-01QaZ1t1D7Hjg4b7ygys4akHZQ81ZFfXSPaW0bk_Hzol7lOSwcuPqhUslcyUHpg5q74ygEFE5B5qxQoZY/s320/100_0699.JPG" alt="" id="BLOGGER_PHOTO_ID_5381787177177818882" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Chop up some onion to go with them because everyone loves onion and it makes your breath smell so appealing:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GuMDgdmWYBQzBxyvXtlCbksYgJO37Dnqn5vlizuoUY-pZOQm-vFbSB8s-6eNb9uQfTsV178S73IhwXpWqyYL9YC5gS-rthSi9bWBmKoj-GlgVCt_gy_I8Q-vbCTE86vX9z8cpib9Mkge/s1600-h/100_0701.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GuMDgdmWYBQzBxyvXtlCbksYgJO37Dnqn5vlizuoUY-pZOQm-vFbSB8s-6eNb9uQfTsV178S73IhwXpWqyYL9YC5gS-rthSi9bWBmKoj-GlgVCt_gy_I8Q-vbCTE86vX9z8cpib9Mkge/s320/100_0701.JPG" alt="" id="BLOGGER_PHOTO_ID_5381787191649015778" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Start the onions sauteeing on a really hot griddle first then throw in the potatoes too:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LgStbMGo0OsozW7V8Mq1Eqq2b7koJmahzas0tsJO7viro0aFBkfN3A-66VfdvRJlA4gXmtFc2x_AZu3JuqiE16DBsR-reZ71WdJPnLVfCQrtzZpDXgBXWRakEURnG496Ihh_Dd8fGWf3/s1600-h/100_0705.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LgStbMGo0OsozW7V8Mq1Eqq2b7koJmahzas0tsJO7viro0aFBkfN3A-66VfdvRJlA4gXmtFc2x_AZu3JuqiE16DBsR-reZ71WdJPnLVfCQrtzZpDXgBXWRakEURnG496Ihh_Dd8fGWf3/s320/100_0705.JPG" alt="" id="BLOGGER_PHOTO_ID_5381787758689519602" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Having given the potatoes and onion a head start, toss on the corned beef:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA_lxugbIjPTbtflsvdqAnlux4C0oLKYXhAye5sOmGPO5EseJJJ74Ws59rOi5m3wyQa79fPcy8SXTDHTRjRcCpStea3JFIVLNaWUv6PL3l4QR51DJ8g-muc8sGRvK43_2dW4qiJgP_pBU/s1600-h/100_0707.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA_lxugbIjPTbtflsvdqAnlux4C0oLKYXhAye5sOmGPO5EseJJJ74Ws59rOi5m3wyQa79fPcy8SXTDHTRjRcCpStea3JFIVLNaWUv6PL3l4QR51DJ8g-muc8sGRvK43_2dW4qiJgP_pBU/s320/100_0707.JPG" alt="" id="BLOGGER_PHOTO_ID_5381787762395311346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mix it all together until it is heated through and the potatoes are a little crispy:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictjkw5iCjgf946AA1sL6VyU3ioNXugNYw9n6YeL-L5J4rm4sfqlyhBQwDCwikaR4QqN9A6-QI0ZBSTEKSKtUP4oTF-w3VD4-Nc2fOcHk6hn3KbxbTDBAcWLOqD-ZqxHb9-sy0asKcZ8zV/s1600-h/100_0709.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictjkw5iCjgf946AA1sL6VyU3ioNXugNYw9n6YeL-L5J4rm4sfqlyhBQwDCwikaR4QqN9A6-QI0ZBSTEKSKtUP4oTF-w3VD4-Nc2fOcHk6hn3KbxbTDBAcWLOqD-ZqxHb9-sy0asKcZ8zV/s320/100_0709.JPG" alt="" id="BLOGGER_PHOTO_ID_5381787768328388610" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then consume it with a couple of eggs (I like over easy but cook them how you like, this is America) and an English muffin.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReebYjU4f6dU0tqvkP6UtPOhYczlFNw4tR7NWi3OzCP-xArB3ewUzx54O9UwTYsTZr0Rc1dMFT6AxAimiqIgFsIvZpw1dpCiZZBwjE8SVIzehlOBytAScF_y34IvwcLAmpC5R0gJrUr3r/s1600-h/100_0710.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReebYjU4f6dU0tqvkP6UtPOhYczlFNw4tR7NWi3OzCP-xArB3ewUzx54O9UwTYsTZr0Rc1dMFT6AxAimiqIgFsIvZpw1dpCiZZBwjE8SVIzehlOBytAScF_y34IvwcLAmpC5R0gJrUr3r/s320/100_0710.JPG" alt="" id="BLOGGER_PHOTO_ID_5381787778369840370" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Finally, join me in the realization that God must be Irish.<br /><br />Slainte!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-32257855091267151352009-07-31T13:35:00.001-07:002009-07-31T13:48:24.048-07:00Do you cook?Why not?<br /><br />Joanna sent me an interesting article today from her favorite periodical, the New York Times, that explores the loss of the art and joys of cooking in the home. While I'm not totally on point with everything Michael Pollan says, and consider Joanna and I living proof that people do watch Food Network and then attempt to recreate what they see, it does make you think. I'll surely think twice the next time I'm tempted to purchase frozen veggies or anything in the way of a pre-made meal. Sometimes, such shortcuts are unavoidable in our hectic modern lives but I completely agree with him on the importance of the social aspects of cooking and like the idea that cooking is the cornerstone of civilization. I know that, for myself, I'm much more inclined to cook when it has the social component of sharing a meal with others. If I'm the only one eating, that's when I gravitate towards the simple, the mundane, the overprocessed.<br /><br />I suggest you check out <a href="http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html?_r=1&hp">Out of the Kitchen, Onto the Couch</a>. It is a long read but worth it. Read it, make dinner with those you love, and remind yourself what it's like to stop rushing and actually taste your food.<br /><br />I also highly suggest you stop by <a href="http://cupcakeliterati.blogspot.com">Joanna's blog</a> and pick yourself up a couple of the food memoirs she's reviewed. Hearing other people speak of their love for cooking does wonders to stoke the flames of that passion within you. Whether you're a fan of brash and brutish chef's like Anthony Bourdain, as I am, or you prefer more refined views, I am confident she'll have something for you to read.<br /><br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-52782596880034907592009-07-29T14:17:00.000-07:002009-07-29T14:24:08.573-07:00Wilton Class updateI totally forgot to post my last cake from Course One of the Wilton Method. So, here it is! The look on my teacher's face when I made black roses was priceless.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreOwnvuGwYMh1DhkqQN4AHt5rpj3kVN1O4JM5tecQ5qMn72VKpR8s0T2xGcZwZCHQxGwTLI8aCWCSXBENqceD83HFbXo1CXdMQGd6_ePwiSxy8ImRRl3CSSIYo1440X-uRxHI6mWbc3IA/s1600-h/5770_528479492150_144902692_31334076_4452175_n.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreOwnvuGwYMh1DhkqQN4AHt5rpj3kVN1O4JM5tecQ5qMn72VKpR8s0T2xGcZwZCHQxGwTLI8aCWCSXBENqceD83HFbXo1CXdMQGd6_ePwiSxy8ImRRl3CSSIYo1440X-uRxHI6mWbc3IA/s320/5770_528479492150_144902692_31334076_4452175_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5363994514335531170" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I don't always misbehave though and, during the last month, have been taking Course Two of the Wilton Method. This is the course wherein you learn to make flowers and such. We only did one cake for the course as our final project. As you can see, this one doesn't scream death and decay. I'm versatile like that. This was a strawberry cake to go with the white buttercream and was quite a hit among my co-workers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdTW3mAPHdq5REYeGrOCGKbrK_5x5LHP_eY2WDbo66Rd6FAy_NWzJuyxGokhzQzoDvEzm_2BpIvnYc3cETUFM-nVmRZTRqwIU22MUra3dg2kIsOC7RsYVd7bxTJo_YdUZRXnCk1F4dNOt/s1600-h/100_0685.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdTW3mAPHdq5REYeGrOCGKbrK_5x5LHP_eY2WDbo66Rd6FAy_NWzJuyxGokhzQzoDvEzm_2BpIvnYc3cETUFM-nVmRZTRqwIU22MUra3dg2kIsOC7RsYVd7bxTJo_YdUZRXnCk1F4dNOt/s320/100_0685.JPG" alt="" id="BLOGGER_PHOTO_ID_5363994523793436562" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuZ18wUbmCh_Rq5kDLY8GmYRK1OazIH8wR-Wg-nVfxvVyGoI8SYOR0-YJ_rvsMeqAVyBhxoL-rJ6rURzLxl7NciHTZ3mUQvxStfPUM16LXPcM2D2P4z8y7M1ff3vrnKlOJ-AlUFmXpXIN/s1600-h/100_0688.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuZ18wUbmCh_Rq5kDLY8GmYRK1OazIH8wR-Wg-nVfxvVyGoI8SYOR0-YJ_rvsMeqAVyBhxoL-rJ6rURzLxl7NciHTZ3mUQvxStfPUM16LXPcM2D2P4z8y7M1ff3vrnKlOJ-AlUFmXpXIN/s320/100_0688.JPG" alt="" id="BLOGGER_PHOTO_ID_5363994518075864978" border="0" /></a>Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-71553556153594918382009-07-22T13:02:00.000-07:002009-07-29T14:06:52.815-07:00Wow, I'm lazy...It's been a little over a month since I posted anything. A lot of things have happened, not the least of which was me turning 30 (and having, thanks to Joanna, the best birthday I've ever had), going down to TN to visit friends, and work related stuff (including doing a little job hunting). The little I have cooked, I've been lax in bringing the camera into the kitchen. Mea culpa. So, to apologize, get back on track, and even provide useful information for people as busy or busier than I, I present 3 meals I threw together in a single pan. While none of them will ever end up on Iron Chef, they were all delicious and easy, which is sometimes the best kind of recipe.<br /><br />First up on the lazy chef's menu is Thai Green Curry. This is probably the hardest one as you will likely need to go to an Asian grocery store to obtain green curry paste and fish sauce. If you're in Pittsburgh, I like Lotus Foods down in the Strip District.<br /><br />This is all you need. Six ingredients to curry bliss. You need about a pound or so of sliced chicken, a 2 cans of coconut milk, frozen Florentine veggie mix (cauliflower, broccoli, and carrot), green curry paste, fish sauce (this stuff stinks but you never taste fishiness in the finished product), and basil, preferably fresh, dried if you are desperate or lazy. Guess which one I am?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenbVJcNPOXmOzvyKmvEariHDt6jR-j6bKyNLuEmRq0_PWmc7dwxuVw5H1KO-VJFXG8XgeaITJvmMSM2eEvCTGciLcdhFAey_w1WmLKUpU7vDb4F4pYCMTONyyhSFgbJS1UCwE1hbbLaZ-/s1600-h/P7180126.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenbVJcNPOXmOzvyKmvEariHDt6jR-j6bKyNLuEmRq0_PWmc7dwxuVw5H1KO-VJFXG8XgeaITJvmMSM2eEvCTGciLcdhFAey_w1WmLKUpU7vDb4F4pYCMTONyyhSFgbJS1UCwE1hbbLaZ-/s320/P7180126.JPG" alt="" id="BLOGGER_PHOTO_ID_5363980577806251314" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Empty your cans of coconut milk into a wok or skillet and whisk in 2 heaping tablespoons of green curry paste. This stuff has a bit of heat so, if you are averse to that, go easy on the heaping. The way I heap it in, it probably ends up being more like 4 tablespoons of paste. At this point, also add 2 teaspoons of fish sauce. This exists solely to add a bit of sour saltiness and I've heard that you can substitute soy sauce mixed with lime and get a reasonable facsimile.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsUr6PUdd9EAEKfoz0zVcYGw2SCq3RFyBYRQAn3S7RcfTRr3lEsq30uwpFhXBcaPUGMflUAY5tTMBw85QaMcnZy7-4Rs-mIbaYK8vpNwNPjXsJg-JgAcA1NgfrlUn9AMJr7-MQ2astSEh/s1600-h/P7180127.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsUr6PUdd9EAEKfoz0zVcYGw2SCq3RFyBYRQAn3S7RcfTRr3lEsq30uwpFhXBcaPUGMflUAY5tTMBw85QaMcnZy7-4Rs-mIbaYK8vpNwNPjXsJg-JgAcA1NgfrlUn9AMJr7-MQ2astSEh/s320/P7180127.JPG" alt="" id="BLOGGER_PHOTO_ID_5363980584118298210" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Throw in the raw chicken. Just toss it in there. Then wave your hands in the air, because I don't care. Congratulations on being my puppet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOrGSQEI7jzuAQXVKSHFk1Ae580w7WfC1OaocygxHbSS8SXOiqrSLd5bH734V_GLiAVuEIFeB3KxZfG90t-HKYypaGCHIwHTtuPCDyKmjVcU4-4ArVk3-3IOnG4jaenKDPYKjB3vULApK/s1600-h/P7180128.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOrGSQEI7jzuAQXVKSHFk1Ae580w7WfC1OaocygxHbSS8SXOiqrSLd5bH734V_GLiAVuEIFeB3KxZfG90t-HKYypaGCHIwHTtuPCDyKmjVcU4-4ArVk3-3IOnG4jaenKDPYKjB3vULApK/s320/P7180128.JPG" alt="" id="BLOGGER_PHOTO_ID_5363980585885813954" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Toss in the veggies, also frozen. Bring this mess to a boil then turn the heat down and simmer it for 20 minutes or so, until the chicken is cooked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrSw8GgCEcgm1xG-twkFgqWe3K7-s6iMvauUZNc9oGb-d7nCmiNduzfzytrCHT5CE8g1fj7Kgy9JTlknE7gz-5f9vQ5PasJrTVwVDAH25XATf813LdqY7-RbQ2ux7Bh6wT09yqk48KTKE/s1600-h/P7180129.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrSw8GgCEcgm1xG-twkFgqWe3K7-s6iMvauUZNc9oGb-d7nCmiNduzfzytrCHT5CE8g1fj7Kgy9JTlknE7gz-5f9vQ5PasJrTVwVDAH25XATf813LdqY7-RbQ2ux7Bh6wT09yqk48KTKE/s320/P7180129.JPG" alt="" id="BLOGGER_PHOTO_ID_5363980593867986914" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />And there you have it! Thai green curry. A whole batch for less than what a bowl would cost you in a Thai restaurant. Serve it over white rice and with additional salt or fish sauce if you like. Even if you don't like the Indian red or yellow curries, I suggest you give this a shot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMysuVZumihkUX45ruAbSClyU831IEqmwLrDmkvbkjGaUKl2Zp7E9mxKYtcbFDzXdaWm1OXrfCXrS34_9XlrhMvtzZj6Hevbrn3KsUFiQ4xdMCftH2pTpDwnCYiRqElw5ESatfkoNNzP5N/s1600-h/P7180130.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMysuVZumihkUX45ruAbSClyU831IEqmwLrDmkvbkjGaUKl2Zp7E9mxKYtcbFDzXdaWm1OXrfCXrS34_9XlrhMvtzZj6Hevbrn3KsUFiQ4xdMCftH2pTpDwnCYiRqElw5ESatfkoNNzP5N/s320/P7180130.JPG" alt="" id="BLOGGER_PHOTO_ID_5363980599597242130" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />These next two come out of a little contest Joanna and I had that we called Pantry Clean Out Challenge. Essentially, the rules were that we could only use things from the pantry or fridge that we already had, with the possible exception of adding a protein.<br /><br />First up, we have some sort of Mexican Chicken Dealie. MCD, if you will.<br /><br />This is what I grabbed from the pantry. Nothing crazy. Most of this you likely have lying around.<br /><br />Boil-in-bag brown rice, black beans, chopped tomatoes with jalapeno, cream of chicken soup, mexicorn, and the chicken itself (2 breasts should suffice).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jL7OOiyDE7lMorJUjZ9zEfa_mR-x7BLsEKh4s1DQJNsZKTADWINI5waCKjj9VHGmxvVO5iQArDaFifVTPr3o2rBIkd2Afu-nlZSnkk4BkzCgaej5_8FwHe3PB57YVPnuwZxHJ8Wi5Yz8/s1600-h/100_0487.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jL7OOiyDE7lMorJUjZ9zEfa_mR-x7BLsEKh4s1DQJNsZKTADWINI5waCKjj9VHGmxvVO5iQArDaFifVTPr3o2rBIkd2Afu-nlZSnkk4BkzCgaej5_8FwHe3PB57YVPnuwZxHJ8Wi5Yz8/s320/100_0487.JPG" alt="" id="BLOGGER_PHOTO_ID_5363985185402723010" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Cook the rice on it's own. You don't need a picture from me to boil water. At least I hope you don't...<br /><br />Toss the tomatoes, beans, soup, and corn in a skillet and heat over medium till hot. Throw in the chicken and simmer until it is cooked, turning once. That's it. Two sentences. Can you handle it?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyzOaDGOt0uQjs5U2VRkOt7H4MehwqwVS5O8xTM8W-pwdHP3553Jc-1gSb-6ofdkWmGO1vFM5oAh0Cy68Mwf1s4ooNTtXxicbKAUolJF5OTrBH_0-I9DCQu5NlGox8Bwe5BS8pCCccn4D/s1600-h/100_0488.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyzOaDGOt0uQjs5U2VRkOt7H4MehwqwVS5O8xTM8W-pwdHP3553Jc-1gSb-6ofdkWmGO1vFM5oAh0Cy68Mwf1s4ooNTtXxicbKAUolJF5OTrBH_0-I9DCQu5NlGox8Bwe5BS8pCCccn4D/s320/100_0488.JPG" alt="" id="BLOGGER_PHOTO_ID_5363985192411159682" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I knew you could. This is what you end up with. Toss a little cheese on top and some green onions if you got em and marvel at the simplicity. This is what God would eat...if He had to clean out His pantry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz13bUKrSJARULots8xL0jOWFHJBb8fuI5aThLfARZxZPkPITvLsKQiJ0mlhsG8u4vEB8oxcP0zCmgaMC4N25XTLo2MsuOiccL7le8jio8ngvjzksIttyDNAxcQNtiXo3ooZuTrp5txMuR/s1600-h/100_0490.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz13bUKrSJARULots8xL0jOWFHJBb8fuI5aThLfARZxZPkPITvLsKQiJ0mlhsG8u4vEB8oxcP0zCmgaMC4N25XTLo2MsuOiccL7le8jio8ngvjzksIttyDNAxcQNtiXo3ooZuTrp5txMuR/s320/100_0490.JPG" alt="" id="BLOGGER_PHOTO_ID_5363985193058329698" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Last but not least, we have a one skillet take on beefy mac/pasta/whatever. You don't get a pretty shot if the ingredients as I made this up as I went along. Basically, you need garlic (even the minced stuff "rotting in a jar", as Anthony Bourdain calls it, works), onion, ground beef (the ONLY purchased ingredient), basil, oregano, diced tomatoes, and whatever kind of pasta you have lying around.<br /><br />Start out by cooking the onion and garlic with a little olive oil. Action shot, complete with steam!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRm95LI-0VXJiMnCxgZB1LLKs_OE1E_nVlDA47iTA-Lv0syWtloWN5zt9nhjJyVLHTc_5XZywvMdCP-7Ei3SB-BAOtGIhavYRb2zBXToHncGxp_81lqhDNrcKzpK4aVmssCvUHzRhsKPEz/s1600-h/100_0522.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRm95LI-0VXJiMnCxgZB1LLKs_OE1E_nVlDA47iTA-Lv0syWtloWN5zt9nhjJyVLHTc_5XZywvMdCP-7Ei3SB-BAOtGIhavYRb2zBXToHncGxp_81lqhDNrcKzpK4aVmssCvUHzRhsKPEz/s320/100_0522.JPG" alt="" id="BLOGGER_PHOTO_ID_5363986892141821426" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />When the onions are soft, set that aside on a plate and brown your beef. I prefer to break mine up into the smallest little pieces possible. Joanna likes hers chunkier. I was cooking so...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPW9bhsPS510F_N7U5cMObxBbIZJfBBKjtGbl6msCXBSQbmpUvBgeiAVo1z8Gn4VgE5DkDfz-gp-37v7jpDns4zeD5tgvKmrPyEMAa2LoTwOgQ7vcWFpvtXX_nJavkFdk-wo315XRviT0/s1600-h/100_0525.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPW9bhsPS510F_N7U5cMObxBbIZJfBBKjtGbl6msCXBSQbmpUvBgeiAVo1z8Gn4VgE5DkDfz-gp-37v7jpDns4zeD5tgvKmrPyEMAa2LoTwOgQ7vcWFpvtXX_nJavkFdk-wo315XRviT0/s320/100_0525.JPG" alt="" id="BLOGGER_PHOTO_ID_5363986894570175650" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Toss the onions back in and add your can of tomatoes. Again, this was what was lying around. Like myself, Joanna's roommate Amber will go to the store, look at one type of tomatoes in a can, and grab another. I just say she's psychic and knew this was coming.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSBAQSyS24xMhpdVA_0WoN3JX0tPaQghNAnyst3WQA8w06Bp_1MDtyGFTQpFSYcRvVaeRD5fOtpUPR6f8kwvJoOwfXJvHjruF9gsKWLyPYgoZ1fa2GqiNoGAVKaWCLRSlMYjIqL8zNdPC/s1600-h/100_0527.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSBAQSyS24xMhpdVA_0WoN3JX0tPaQghNAnyst3WQA8w06Bp_1MDtyGFTQpFSYcRvVaeRD5fOtpUPR6f8kwvJoOwfXJvHjruF9gsKWLyPYgoZ1fa2GqiNoGAVKaWCLRSlMYjIqL8zNdPC/s320/100_0527.JPG" alt="" id="BLOGGER_PHOTO_ID_5363986904160124114" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mix that mess together and add about a teaspoon each of dried oregano and basil. Dried spices are fine here as this ain't no hoity toity, pinky in the air, socialite meal. Ahem. I mean, dried spices will suffice for this type of cuisine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BRQRUqlJ0o9mqS6HW3Yh_Q_M0qwvFT6cl4lG8Ew6gPS9gBdQM33zxFi5r1CjIBB-CfCE19XOiqPRVliBFBSQfCYPe0gpzd6MDNFYpZpDFMKmBb-FhzmIbu3HGZ2Seo-N-0N1Ua0TLmw4/s1600-h/100_0530.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BRQRUqlJ0o9mqS6HW3Yh_Q_M0qwvFT6cl4lG8Ew6gPS9gBdQM33zxFi5r1CjIBB-CfCE19XOiqPRVliBFBSQfCYPe0gpzd6MDNFYpZpDFMKmBb-FhzmIbu3HGZ2Seo-N-0N1Ua0TLmw4/s320/100_0530.JPG" alt="" id="BLOGGER_PHOTO_ID_5363987087075701922" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Finally, throw in whatever kind of dried pasta you have lying around. We happened to have tri-color rotini. Now, this is the tricky part. You have to add enough water to cook the pasta while you simmer this. I can't tell you how much because it depends on your pasta type. I'd say nothing would need more than your tomato can full of water. If you use too much, don't despair, drain it off when you're done cooking. I won't tell.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_QCas48G_CTlEJg0do8Uex0BjvAyxbfkTNDPGBk9UlN6TU3A9hG3MePsnK4smnM89w468tsZCCL8205wegO4d1X9leNEWjQxVvJIazEWUUKzLtp-1ljJU_Zgt79jfreSz2SAGAXCCjRO/s1600-h/100_0531.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_QCas48G_CTlEJg0do8Uex0BjvAyxbfkTNDPGBk9UlN6TU3A9hG3MePsnK4smnM89w468tsZCCL8205wegO4d1X9leNEWjQxVvJIazEWUUKzLtp-1ljJU_Zgt79jfreSz2SAGAXCCjRO/s320/100_0531.JPG" alt="" id="BLOGGER_PHOTO_ID_5363987095117234242" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />You'll notice there is no picture of the finished product. I was hungry. Toss some parmesan on top, make some garlic bread if you'd like to, and enjoy.<br /><br />Nothing here took more than a half hour, including prep. Take that, Rachael Ray!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com2tag:blogger.com,1999:blog-8026317393639051424.post-71609322229799441472009-06-24T12:48:00.000-07:002009-06-24T12:54:55.906-07:00A challenge, if ye will...So, I was talking to Joanna and we've decided to let people suggest what they want to see on here. Is there a recipe you've always wanted to know how to make? Something you vaguely remember from a restaurant visit long ago that you'd love to see recreated? Well, let me know. Put it in the comments or email me at vragis357 (at) gmail (dot) com and tell me what you want to see. I'll happily rise to the challenge and, if you're nice, possibly let you try the finished result or at least give you a recipe and step by step instructions. On the list so far is a chocolate cake/cheesecake combo for Joanna's roommate Amber. I await your orders kiddies...Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-77716618781973833252009-06-24T12:44:00.000-07:002009-06-24T12:47:48.438-07:00Cake class, week twoThis is a crappy picture from my Blackberry but making this cake amused me. The writing is fairly self explanatory. I had weird colors of icing going (never choose colors when you're tired) and used this cake as essentially a practice board for some techniques (and to get rid of excess icing). Thus, the writing is a disclaimer, if you will.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaqDRHPh2iu-UA0QpoC03I11CdDWMl3gIWgPFUvXMIG3rEkNL2_AEL9iH6BJNYtiniaMiU_h4sKaVFLcKpii9tCBuVIV0cGwM-F7zZSKcZdDBYebUBtFy8JLCRpHMbiexQ-9DjlNclnav/s1600-h/week2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaqDRHPh2iu-UA0QpoC03I11CdDWMl3gIWgPFUvXMIG3rEkNL2_AEL9iH6BJNYtiniaMiU_h4sKaVFLcKpii9tCBuVIV0cGwM-F7zZSKcZdDBYebUBtFy8JLCRpHMbiexQ-9DjlNclnav/s320/week2.jpg" alt="" id="BLOGGER_PHOTO_ID_5350982791550874066" border="0" /></a>Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-74220893615304409202009-06-24T12:28:00.000-07:002009-06-24T12:42:14.344-07:00Anthony, grill masterWhile I generally eschew pictures of myself, I'm all about promoting friends. With that in mind, this is Anthony, the cook of that awesome Italian dish a couple weeks ago. I will admit, based on this picture, I'm not sure who's having more fun, him or the corn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgfK2se9tbr2K0HnrAQEVAmmcOutnnxlxZjnX5NavGSZEUY2wOwwEASE7DebRZaV6t8vEeS1MuEXYyDaO7oB1_fIPt1BCxYUplFx8Q9A1XRJK-nufRqrKX2hOjXs0nCglz3_nh23yGRlX/s1600-h/0620091837a.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgfK2se9tbr2K0HnrAQEVAmmcOutnnxlxZjnX5NavGSZEUY2wOwwEASE7DebRZaV6t8vEeS1MuEXYyDaO7oB1_fIPt1BCxYUplFx8Q9A1XRJK-nufRqrKX2hOjXs0nCglz3_nh23yGRlX/s320/0620091837a.jpg" alt="" id="BLOGGER_PHOTO_ID_5350979267877478034" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here's the dinner he made. It's all from scratch.<br /><br />Bacon wrapped steak, grilled corn, cheddar mashed potatoes, homemade beer bread, and wedge salad.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr4m7D_tqefyfXX3njLtYqZL8F5oOkuaw7cRyGSTlO68beAAhfglSgjmCC5U1ZHV_2_V-mGHQSD-C23jp7PCcS7iSKJwpYTwbROXU4WWLvTALITI29NXCoiKD2W2MFsEf4RVk_isUiz31/s1600-h/0620091910b.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr4m7D_tqefyfXX3njLtYqZL8F5oOkuaw7cRyGSTlO68beAAhfglSgjmCC5U1ZHV_2_V-mGHQSD-C23jp7PCcS7iSKJwpYTwbROXU4WWLvTALITI29NXCoiKD2W2MFsEf4RVk_isUiz31/s320/0620091910b.jpg" alt="" id="BLOGGER_PHOTO_ID_5350979879831100962" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Next time I want to go to Ruth Chris, I'm just going to pay him to make me steak.Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-73545648109913589782009-06-17T12:39:00.000-07:002009-06-24T12:48:01.719-07:00A pirate's life for me...As I mentioned, Joanna and I are taking a cake decorating class. I've often said that my baked goods are delicious but I can't pipe for crap. Last night I made this cake. The lettering kinda sucks but I like the border I did and it amused me so I thought I'd share. This is NOT an admission of guilt so the RIAA, MPAA, and SBA can go suck a lemon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk_G3DZTFrfVyD8N69aZYtD6eZrItj04jJXrjOW-oKWDnK4b6Qx_8bEUipbWQExEg4QmGdKVuTbLyqJMSDRGczRqgJAr5PHFhGxpndrxEWlO9WrPo_KJMPcu3QxMoRXJ_whv7z5-m_3WL/s1600-h/mark+cake+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk_G3DZTFrfVyD8N69aZYtD6eZrItj04jJXrjOW-oKWDnK4b6Qx_8bEUipbWQExEg4QmGdKVuTbLyqJMSDRGczRqgJAr5PHFhGxpndrxEWlO9WrPo_KJMPcu3QxMoRXJ_whv7z5-m_3WL/s320/mark+cake+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5348384076419728482" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />L'chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-23898542906683101632009-06-16T11:52:00.000-07:002009-06-24T12:27:54.758-07:00Beef with Broccoli and Chicken Fried RiceAnyone who knows me knows I love Asian food, be it Japanese, Korean, Thai, Vietnamese, Cambodian, or good ol' Americanized Chinese. As such, I've lately been making things like Yakitori Chicken and Beef with Broccoli for lunches.<br /><br />This is actually lunch from two weeks ago but I've been busy with things like cake class and my real job so I'm posting this a little late.<br /><br />Fried rice is a great dish to make from leftovers. The first and not pictured step in making fried rice is cooking the rice. I do it ahead of time in my rice maker and toss it in the fridge. When cooking the rice, I prefer to not rinse it as I like making fried rice that is stickier and more like the Japanese variety than the Chinese. It's all a matter of taste.<br /><br />The next day, break out the wok (or a big skillet) and brown some onion. Everything is better with onion...at least that's what the chewing gum and breath mint companies would have you believe. Set this aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziFAUmI-Qp5bkIslUklU1UjHGxVwiaWi9d2oUV-CIkEByV9azqTjmbjUle01CKzn0gwQ5Dlw-1UPDKKPmX_OjX75Gq-TEnFkJNTNIqc1pnYbDjz-AlihotIgePMl7pHfCsRdbefp2casV/s1600-h/P6070088.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziFAUmI-Qp5bkIslUklU1UjHGxVwiaWi9d2oUV-CIkEByV9azqTjmbjUle01CKzn0gwQ5Dlw-1UPDKKPmX_OjX75Gq-TEnFkJNTNIqc1pnYbDjz-AlihotIgePMl7pHfCsRdbefp2casV/s320/P6070088.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001278569614562" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Next, brown up some chicken or whatever protein you prefer and then set it aside. Or, skip this step and don't put any in. If you skip proteins, stare at the empty wok a second and ponder what might have been.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33BlkrqHlqtwTSjzIeB2SqDshTDYLAbog5sKqx7c1yx9lH6c_IkaIaudGUpmfxEPQ4gLrVjzjrd5MyneN6u_LSmBkT60iYiQ36zHJ8hktCQysP0dRwD5R37hyItLTGX4IO7XA8cBmEBqZ/s1600-h/P6070089.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33BlkrqHlqtwTSjzIeB2SqDshTDYLAbog5sKqx7c1yx9lH6c_IkaIaudGUpmfxEPQ4gLrVjzjrd5MyneN6u_LSmBkT60iYiQ36zHJ8hktCQysP0dRwD5R37hyItLTGX4IO7XA8cBmEBqZ/s320/P6070089.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001273788355858" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This looks like scrambled eggs, and it basically is. The main difference is 3 drops of soy sauce and 3 drops of sesame oil per egg. I use two because I love eggs. Set this aside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVGxsR0Yy_cNa1ClqFKJq1mcAkXMuA9nmNLEFc5POOy6XgNEKT3ckrQP74y_IktFkN2VXajiuRYLuTjsgxfUdjYgpfzes5qXexW87V6jX67o2YL6tXQvkkjI5EGdijdYSXid8lyt9a17V/s1600-h/P6070090.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVGxsR0Yy_cNa1ClqFKJq1mcAkXMuA9nmNLEFc5POOy6XgNEKT3ckrQP74y_IktFkN2VXajiuRYLuTjsgxfUdjYgpfzes5qXexW87V6jX67o2YL6tXQvkkjI5EGdijdYSXid8lyt9a17V/s320/P6070090.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001261943150514" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Toss the onions in with the chicken and get it heated up again.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2XGGCc_yw5DG94JDBdEsnejiGJUVKBM9MfQ9uSMJcIT3iaWLEzqSBOmVmXxmTIugkiWu1MuO3CrXzJqbGNt5eHWVCkHRTcYNrEWJTBGNSSikHQY3Fwd21N4IRe6YsEwgyEPFAQ5RsNes/s1600-h/P6070091.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2XGGCc_yw5DG94JDBdEsnejiGJUVKBM9MfQ9uSMJcIT3iaWLEzqSBOmVmXxmTIugkiWu1MuO3CrXzJqbGNt5eHWVCkHRTcYNrEWJTBGNSSikHQY3Fwd21N4IRe6YsEwgyEPFAQ5RsNes/s320/P6070091.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001036107126226" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then toss in your rice and some light soy sauce. This is also where you'd toss in carrot, bean sprouts, green onions, chuzwuzzles, or whatever else floats your boat. Just make it taste like you want it to.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOAZFaqci8f3hVsxr5Ntl7F7mq5t5-t6ePuFCL1FuEgGxxD05zMX7ygnMqe-dKUeXl8NY0IyrhLxsyemmWQlwym7vnLcfp0lJfbQoVrX87R0cSbRLKr0M2gliG2yOUNcQTDsTLZ7XoYF3/s1600-h/P6070092.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOAZFaqci8f3hVsxr5Ntl7F7mq5t5-t6ePuFCL1FuEgGxxD05zMX7ygnMqe-dKUeXl8NY0IyrhLxsyemmWQlwym7vnLcfp0lJfbQoVrX87R0cSbRLKr0M2gliG2yOUNcQTDsTLZ7XoYF3/s320/P6070092.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001031993431346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />There you have it. Fried rice. No real measuring required. So simple that anyone can do it...unless you're a zombie. I don't want zombies cooking for me. I'd be suspicious of the ingredients.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xjJIH3dqaxqQlFfbOarSkGbZvOiSBi62JyLtCqC0vDoT3gPLC4MBkacVZROV5edGnGBzmx0BnrFIAcR65UsSZGBDUvX73hTk1ISU7GQEOGCp8EiLIjx2hhQZle3_cUBm2ZcvQ71kleOa/s1600-h/P6070094.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xjJIH3dqaxqQlFfbOarSkGbZvOiSBi62JyLtCqC0vDoT3gPLC4MBkacVZROV5edGnGBzmx0BnrFIAcR65UsSZGBDUvX73hTk1ISU7GQEOGCp8EiLIjx2hhQZle3_cUBm2ZcvQ71kleOa/s320/P6070094.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001018584765714" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />With the fried rice done, let's make some beef with broccoli to sit beautifully on top, shall we? This is another <a href="http://www.cooksillustrated.com/">Cooks Illustrated</a> recipe so I'm being intentionally vague to avoid litigation. If you haven't subscribed yet, what are you waiting for?<br /><br />Once again, I'm slow with remembering the camera. Take your beef, about a pound or so, and marinate it in soy sauce for an hour or more. Then drain it and toss it in a really hot wok or skillet with a little oil (in my parlance, little means a tablespoon or so) and cook it till just done. Set it aside. Good stir fry is about cooking things quickly and in batches and then bringing it all together when the time is right. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMAT9BDA8z8l6XefxFtxnyKi4zpgcao30FBtipkiF4LB0rPd1T86HYJsRHOD3TIJRp49gJk-4y4HOAHIRVnE6rMtUk57WM8cMbTXPkFvxJMMtXsVyytSmZ4Mrc0pcE0fyL7LDRkGDidUd/s1600-h/P6070095.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMAT9BDA8z8l6XefxFtxnyKi4zpgcao30FBtipkiF4LB0rPd1T86HYJsRHOD3TIJRp49gJk-4y4HOAHIRVnE6rMtUk57WM8cMbTXPkFvxJMMtXsVyytSmZ4Mrc0pcE0fyL7LDRkGDidUd/s320/P6070095.JPG" alt="" id="BLOGGER_PHOTO_ID_5348001012989013906" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />These are frozen broccoli florets as I didn't feel like trimming a head of broccoli myself. If you go this route, make sure the bag says florets on it. It will be a little more expensive than broccoli pieces but you won't get chunks of the tough fibrous stem in the bag. I tossed them in a little more oil then threw in some water and covered the pan so it cooked quickly. Remember, high heat is important. Remove this to a paper towel lined tray. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC1t1R9FhdbUxMFLdQnT0dyAhqa-JrobEV-K7oGcUJfBOrc1a23wQItDU2N5bRPCePNMhHZVY7Nv6jmbkn2Ex9TwCv9M_m0sJAWWSiei-96Sxzs9Rb_tu6jc0kvGpiKos1t8Ibfqdcntz/s1600-h/P6070096.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC1t1R9FhdbUxMFLdQnT0dyAhqa-JrobEV-K7oGcUJfBOrc1a23wQItDU2N5bRPCePNMhHZVY7Nv6jmbkn2Ex9TwCv9M_m0sJAWWSiei-96Sxzs9Rb_tu6jc0kvGpiKos1t8Ibfqdcntz/s320/P6070096.JPG" alt="" id="BLOGGER_PHOTO_ID_5348000643780559506" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now briefly cook up a little red bell pepper. You could use green but the color contrast is nicer with red and they are a little sweeter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JdnlRobL6u-nbGSXKYyaKNXRkgPqtv8TOUzO_Ryp5BTrn7y_OubqJmGQnwP3-qwGGtLLEb1KzFcpqwZVgYToKPQvLmf3PYzFP4siHI2AKA78j7vHagsIE3eaIOfcOXwAE-hngIUntmTd/s1600-h/P6070097.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JdnlRobL6u-nbGSXKYyaKNXRkgPqtv8TOUzO_Ryp5BTrn7y_OubqJmGQnwP3-qwGGtLLEb1KzFcpqwZVgYToKPQvLmf3PYzFP4siHI2AKA78j7vHagsIE3eaIOfcOXwAE-hngIUntmTd/s320/P6070097.JPG" alt="" id="BLOGGER_PHOTO_ID_5348000636876162274" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now we add the aromatics. Minced garlic and ginger.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGFwnKeA5uQQf45-amWLiUwwAMQMu2qs9v1pZBf5yAo85W_360lsmx-98PeQEJ_F0KIMaVBzj02TOuGBZR9jUgRZ-oVzTzn4o6o83nPSbJzgFCPY4VIhsWDSYv6L_IdADYsCCxmnZya_F/s1600-h/P6070098.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGFwnKeA5uQQf45-amWLiUwwAMQMu2qs9v1pZBf5yAo85W_360lsmx-98PeQEJ_F0KIMaVBzj02TOuGBZR9jUgRZ-oVzTzn4o6o83nPSbJzgFCPY4VIhsWDSYv6L_IdADYsCCxmnZya_F/s320/P6070098.JPG" alt="" id="BLOGGER_PHOTO_ID_5348000634051903410" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Finally we bring it all together. Everything back in the pan. It's like a high school reunion for ingredients except no one is divorced or still stuck on the four touchdowns they scored in that homecoming game...<br /><br />This is also when you'd add sauce. You can go the jar sauce route or make it yourself. Mine had sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and tapioca starch (same deal as cornstarch but more common in asian cuisine. Use interchangeably).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDFydXMEFO2DUW_fhyphenhyphen6IZmzYdw3QBZQnSGImB-MHYPMaMwoNpBYH-UArkMPpp4inruU8yxA0jxemB409O1m_rDEB25CQwpiiz90ipYLOF5nD0zbtvf40QqchBdQ38hgBo7wyHCUpuxfVJ/s1600-h/P6070099.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDFydXMEFO2DUW_fhyphenhyphen6IZmzYdw3QBZQnSGImB-MHYPMaMwoNpBYH-UArkMPpp4inruU8yxA0jxemB409O1m_rDEB25CQwpiiz90ipYLOF5nD0zbtvf40QqchBdQ38hgBo7wyHCUpuxfVJ/s320/P6070099.JPG" alt="" id="BLOGGER_PHOTO_ID_5348000624194074962" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />PF Changs, eat your heart out.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-U1pkzsXoBglGZylovZ930Kd2_sOe6LytaUw1l3u7WyCLFnKEwrgEPyxMN0PAPC6I7RlEYNjWnF0yEZrAQJL6YYm7INAlONjaptkhFH1um3e7QE1ksJDrfI6HXcCTYX8p8A4cUdXncCR/s1600-h/P6070100.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-U1pkzsXoBglGZylovZ930Kd2_sOe6LytaUw1l3u7WyCLFnKEwrgEPyxMN0PAPC6I7RlEYNjWnF0yEZrAQJL6YYm7INAlONjaptkhFH1um3e7QE1ksJDrfI6HXcCTYX8p8A4cUdXncCR/s320/P6070100.JPG" alt="" id="BLOGGER_PHOTO_ID_5348000619569445954" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-61743996887541549132009-06-15T13:56:00.000-07:002009-06-15T14:00:23.658-07:00Food from friends...Apparently good cooks congregate together because I got this picture today from Joanna's roommate Amber. Her boyfriend Anthony made an Italian feast last night.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7f9PshHzqM-BiJyAj35GgG79ibZ_7y22LMXI-LAx48g3vzpGFZ0vTWS2uV-lh6rRp5NrIY9qE_LDaQDhzQo9pvJ9MVXJQIrrtG6EDfrDPwHB3U26kRzdAHr3-u64gJYJrsp3f_uRdN8O/s1600-h/anthony.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7f9PshHzqM-BiJyAj35GgG79ibZ_7y22LMXI-LAx48g3vzpGFZ0vTWS2uV-lh6rRp5NrIY9qE_LDaQDhzQo9pvJ9MVXJQIrrtG6EDfrDPwHB3U26kRzdAHr3-u64gJYJrsp3f_uRdN8O/s320/anthony.JPG" alt="" id="BLOGGER_PHOTO_ID_5347661443780169618" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Her description:<br /><br />"<span style="font-family:Arial;font-size:85%;">It is a picture of hot italian sausage stuffed into banana peppers and then rolled in <span class="yshortcuts" id="lw_1245099517_2">cheese/pizza dough</span>. On the side is bow tie pasta with spaghetti and sausage. It looks good and was delicious, and so I took a picture of it</span>."<br /><br />I heartily concur. It looks fabulous. Next time I'm inviting myself over for dinner and will nosily take pictures in his kitchen while it is prepared.<br /><br />L'chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-41669606565804004302009-06-15T13:00:00.000-07:002009-06-15T13:53:52.581-07:00Stuffed Chicken BreastsJoanna got a membership to Cooks Illustrated Online, the online version of the magazine of the same name. She's been letting me browse through the site and I've found some great stuff on there. What I really like about it is that they provide you with tips and techniques which make one more apt to try something new. They also have great product comparisons and reviews. Since this recipe comes off their paid site, I'm going to approximate what I did so as not to infringe on copyrights. If you like what you see, spend the $15 bucks for the one year membership. As my friend Jimmy would say, it's a fine deal.<br /><br />This required a lot of prep work so you gotta REALLY like cooking or have a bit of a masochistic streak. In other words, this will never end up on Rachael Ray's 30 Minute Meals. We have dijon mustard, oil, white wine, chicken broth, mushrooms, leeks, garlic, parsley, thyme, lemon juice, butter, and butterflied chicken breasts pounded to about a quarter inch.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2hs-uV55LNfdsMDKBsnC0PiW6guInz3jqUhS_i111Y02fpV6XIMST-qPzZxZ338q53fSkPxeFt5jlpFmOwzJEw6c-XvAHeCHzmVoYKfO0weEyYW6Y9QPM6I4FD8o7q55gRZuaQGpZ60j/s1600-h/P6060067.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2hs-uV55LNfdsMDKBsnC0PiW6guInz3jqUhS_i111Y02fpV6XIMST-qPzZxZ338q53fSkPxeFt5jlpFmOwzJEw6c-XvAHeCHzmVoYKfO0weEyYW6Y9QPM6I4FD8o7q55gRZuaQGpZ60j/s320/P6060067.JPG" alt="" id="BLOGGER_PHOTO_ID_5347652862501954962" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The first step is sauteing the mushrooms. I love mushrooms. They are one of the many things I hated as a child but tried again as an adult and now adore. Spinach falls in the same category. Let that be a lesson to you. You should give pretty much all food experiences a shot...with the exception of eating bugs. That's just gross.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHspBk4MfZZIpkfyTRo-vY_l4-LsUeLLjP0g7vYfCVtncdoqmAW8XZbnJUDyf2JdDTp6UrwTrsjnZzU8uypHFg6526Cn9EHmLoxYi9eE2MN14quPGCPbI0R2Sp5h3WlSeolVtf3lxaXtM_/s1600-h/P6060068.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHspBk4MfZZIpkfyTRo-vY_l4-LsUeLLjP0g7vYfCVtncdoqmAW8XZbnJUDyf2JdDTp6UrwTrsjnZzU8uypHFg6526Cn9EHmLoxYi9eE2MN14quPGCPbI0R2Sp5h3WlSeolVtf3lxaXtM_/s320/P6060068.JPG" alt="" id="BLOGGER_PHOTO_ID_5347654142375390514" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Once the mushrooms are good and cooked, toss in those leeks. This made me want to make potato leek soup, so I shall. Leeks taste like a mild onion. If you didn't know, now you do, and knowing is half the battle, or so they tell me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6E0q9BD1jZIQ3691f3llSghaYzlDaqpRVgH9ReDg_QcLga2jYGFKBCgoSMjYV-PLRaZPJdHZskshrN3F3P7WZW8hX5whJvhb_3wFQ5X_JR1ycUmduk8n4lOqXuOEB7o-P-e5gjv9POL2/s1600-h/P6060070.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6E0q9BD1jZIQ3691f3llSghaYzlDaqpRVgH9ReDg_QcLga2jYGFKBCgoSMjYV-PLRaZPJdHZskshrN3F3P7WZW8hX5whJvhb_3wFQ5X_JR1ycUmduk8n4lOqXuOEB7o-P-e5gjv9POL2/s320/P6060070.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649558183371746" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now let's make all this jibber jabber aromatic by tossing in garlic and parsley. Thyme came late to the party. Rosemary and sage stayed home that day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdckq0GYqOxzhbofIPrELRggsjvgXgr2zFGWY7_d0qUwK5sq28_3hqEdbUiGmRYRoDjMYoj3ve5_4mdejhCqGdwZR8V3doWTYtf1dx2iIPjZWrGSyD28uJPO80v22uPH9d5zeLwNhYzTaP/s1600-h/P6060071.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdckq0GYqOxzhbofIPrELRggsjvgXgr2zFGWY7_d0qUwK5sq28_3hqEdbUiGmRYRoDjMYoj3ve5_4mdejhCqGdwZR8V3doWTYtf1dx2iIPjZWrGSyD28uJPO80v22uPH9d5zeLwNhYzTaP/s320/P6060071.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649555315252098" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Once this all got cooked, I set it aside, deglazed the pan with white wine, and set that aside. This doesn't look like much but it's the beginning of a beautiful sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRxp1CknqHLopCbO_GwC-QjoOWhPFCdrEnwERxdEconq9rSfGje__OvHOw-nDJkA8TOIHuRlvCjFny6-5lUYnsxeoGu_4YPaPrbTuSfpoiYAC5RUgzqC4GafliEyEnnQzBgi80750vYAm/s1600-h/P6060072.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRxp1CknqHLopCbO_GwC-QjoOWhPFCdrEnwERxdEconq9rSfGje__OvHOw-nDJkA8TOIHuRlvCjFny6-5lUYnsxeoGu_4YPaPrbTuSfpoiYAC5RUgzqC4GafliEyEnnQzBgi80750vYAm/s320/P6060072.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649543460103666" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Our lovely mushroom, leek, garlic, parsley mixture gets together in the cozy mini food processor. As in real estate, cozy means ridiculously small.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXs0lBzdFpJWttICTYv6CvlwjGSrsLiHtnpEY0gBy0-N5sLESYL4eTdFfGd4aQTwk6AAgn3IeAkgNHaPy1rKRloZuTUizOCQwBR5KXFyqKcgzI6LlAtEtHaa1uyRhpY9oMSwrhqxjYsnX/s1600-h/P6060073.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXs0lBzdFpJWttICTYv6CvlwjGSrsLiHtnpEY0gBy0-N5sLESYL4eTdFfGd4aQTwk6AAgn3IeAkgNHaPy1rKRloZuTUizOCQwBR5KXFyqKcgzI6LlAtEtHaa1uyRhpY9oMSwrhqxjYsnX/s320/P6060073.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649542361619682" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mix that up with some chicken I pureed left over from trimming the breasts, the rosemary, and some salt and pepper and voila! You have stuffing. Either I have Parkinson's or my camera stinks at focusing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C5hQ_YgC5ta-4Caaw_sDxLev244_x0ana96aKM7LEYfQWgo-9NjP5WLrx3oLvoInMleP_YYmjcyoq8zC3kAtbmgyQhPKQI6lCaxRfuWnpIoEHk85jyXDGFO84eWFUWe7ldzgE0_Ae55v/s1600-h/P6060076.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-C5hQ_YgC5ta-4Caaw_sDxLev244_x0ana96aKM7LEYfQWgo-9NjP5WLrx3oLvoInMleP_YYmjcyoq8zC3kAtbmgyQhPKQI6lCaxRfuWnpIoEHk85jyXDGFO84eWFUWe7ldzgE0_Ae55v/s320/P6060076.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649138515103362" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Spread this out among 4 flattened breasts like so, and then roll and tie them up tight. I wasn't kidding when I said this was labor intensive.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFR3zIpqd72DeHxXcoaCmXZn6VJWBPP-TGMwYyy4Nqjy43ACaR0FPdewCJy15VuMKAExLQTj_ROuWzospdCZSZ6786EfzB6-KM3tKfEH29b6xXHk9nEHu9HLHGTVTIG6UuE-TEXhzujKA1/s1600-h/P6060077.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFR3zIpqd72DeHxXcoaCmXZn6VJWBPP-TGMwYyy4Nqjy43ACaR0FPdewCJy15VuMKAExLQTj_ROuWzospdCZSZ6786EfzB6-KM3tKfEH29b6xXHk9nEHu9HLHGTVTIG6UuE-TEXhzujKA1/s320/P6060077.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649132032215714" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I made a little baby one because I could. So there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygQwXIW2Yq8cmI5SfCuK2SQK_kXpM54rGfj8s54hfX0CCwJzRi8Gg2MiTQ_jZCWs5MKjdQNpQXBWd2iF3VbVlht5n4hvtr5jBE1wgGECKGw5BRgcFFiKNq9kTr7anHqygE5VOTKyjGxnC/s1600-h/P6060080.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygQwXIW2Yq8cmI5SfCuK2SQK_kXpM54rGfj8s54hfX0CCwJzRi8Gg2MiTQ_jZCWs5MKjdQNpQXBWd2iF3VbVlht5n4hvtr5jBE1wgGECKGw5BRgcFFiKNq9kTr7anHqygE5VOTKyjGxnC/s320/P6060080.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649125306813090" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />After browning them on all 4 sides (yes I know a circle doesn't have sides), you cook them in the white wine and broth for about 18 minutes. As the recipe says, you need an instant read thermometer to make sure the stuffing is cooked too since it has raw chicken in it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKajvgFtOuwu6OPZUwG0MR3Qir1eLfvas2ZiZwty_lQ5SsDOMd7XS9-cuFF4IIhZuCpW9f-q_l6UQV2v0gEEyde6TZNJ8eGYmMWkFVk_6WuHBbuMtpYP_HgkScdtznlOP_14QugYSkY7z/s1600-h/P6060081.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKajvgFtOuwu6OPZUwG0MR3Qir1eLfvas2ZiZwty_lQ5SsDOMd7XS9-cuFF4IIhZuCpW9f-q_l6UQV2v0gEEyde6TZNJ8eGYmMWkFVk_6WuHBbuMtpYP_HgkScdtznlOP_14QugYSkY7z/s320/P6060081.JPG" alt="" id="BLOGGER_PHOTO_ID_5347649119435335266" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mmmmmm...look at that. They can chill out for a minute while I make some sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNN6LxUNUYpqoslJnamBe-0fO_3QgLZP2Qm89uXBvsGIRwwuX7jo31ZUjc6OsRC8LYMjB340NNshyphenhyphenl6QPwsoFZRY9fEELnAN0i4ZARGNBih-5SCLl0nokDENnt_yr67udtgDVef8WrfurE/s1600-h/P6060083.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNN6LxUNUYpqoslJnamBe-0fO_3QgLZP2Qm89uXBvsGIRwwuX7jo31ZUjc6OsRC8LYMjB340NNshyphenhyphenl6QPwsoFZRY9fEELnAN0i4ZARGNBih-5SCLl0nokDENnt_yr67udtgDVef8WrfurE/s320/P6060083.JPG" alt="" id="BLOGGER_PHOTO_ID_5347648508868987954" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />In goes the mustard and it gets reduced down. Once it has reduced, the butter and lemon juice are added along with salt to taste. If I had one critique of this recipe, it would be not enough sauce. Next time I'll double it because it was phenomenal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEijE4Hj5ItczMDBnx578ikL-8F6RE-uz_OHfLoYFmzDT5TFENK0oo4FMGjEgeZx_vuxpViO4S_RfiVdj1SfBZCoxWgVLa4dO41Aw0ZuRk9KrA5JPn7PilLcYkSn30P84zkiB86WUniQR/s1600-h/P6060084.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEijE4Hj5ItczMDBnx578ikL-8F6RE-uz_OHfLoYFmzDT5TFENK0oo4FMGjEgeZx_vuxpViO4S_RfiVdj1SfBZCoxWgVLa4dO41Aw0ZuRk9KrA5JPn7PilLcYkSn30P84zkiB86WUniQR/s320/P6060084.JPG" alt="" id="BLOGGER_PHOTO_ID_5347648503101275346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Cut it into medallions and drizzle with sauce. I served it with white rice and green beans I blanched and then tossed in a simple reduction of butter and balsamic vinegar. The white wine was already open so might as well drink it, right? You never want to cook with a wine you wouldn't drink...except maybe Marsala. I think that would burn off the lining of your stomach. Anything called "fortified wine" kinda scares me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpPQWMBBMYoFYku62FW20YwSqeQ39gJCCQALBJ5A1wuxb5XiaGNHrN91-akjsKqQjTp983bAUXRzwl_xxKuwy_4XISlqn7Xh3tgHKneA3LcvXUDchA1tBHSCfsKgv2-6w32KhXDoh1EBQ/s1600-h/P6060085.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpPQWMBBMYoFYku62FW20YwSqeQ39gJCCQALBJ5A1wuxb5XiaGNHrN91-akjsKqQjTp983bAUXRzwl_xxKuwy_4XISlqn7Xh3tgHKneA3LcvXUDchA1tBHSCfsKgv2-6w32KhXDoh1EBQ/s320/P6060085.JPG" alt="" id="BLOGGER_PHOTO_ID_5347648496511793426" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />And, of course, what is dinner without dessert? Joanna made Dulce de Leche cheesecake/custard. That was her gig so I didn't document it. I really just forgot to as I was busy licking the spoon after she made the caramel in the first step.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhm9_OC8GyUKuNv-DYMapHpDhsY5PgYeSe-dYTi1eGZjo7JRqb-rBrv9VToLMHRRgzytphZ51L_4rkLk5v4bnclhDbVPFkuwH9uO2W2rH-XQh82qVcANfLyiDIeNrfVGDntD0WY31FXla/s1600-h/P6060087.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhm9_OC8GyUKuNv-DYMapHpDhsY5PgYeSe-dYTi1eGZjo7JRqb-rBrv9VToLMHRRgzytphZ51L_4rkLk5v4bnclhDbVPFkuwH9uO2W2rH-XQh82qVcANfLyiDIeNrfVGDntD0WY31FXla/s320/P6060087.JPG" alt="" id="BLOGGER_PHOTO_ID_5347648488378311522" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Holy crap it was good.<br /><br /><br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-15510179013632420552009-06-15T09:07:00.000-07:002009-06-15T11:44:33.560-07:00Petit fours...kinda...I got it in my head a couple weeks ago to make petit fours. For those of you who have no idea what they are, Wikipedia, purveyor of knowledge, offers this definition:<br /><br /><span style="font-style: italic;">Modern petits fours usually consist of a geometrically cut piece of sponge cake, topped with </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Fondant" title="Fondant">fondant</a><span style="font-style: italic;"> and are approximately 25 millimetres (1 inch) square and about 40 millimetres (1.6 inches) high. The fondant which tops the cake is often pastel in color, and commonly </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Cake_decorating" title="Cake decorating">decorated</a><span style="font-style: italic;"> with piped icing flowers or other embellishments.</span><br /><br />That pretty much jives with everything else I've read. Some sort of sponge cake cut into squares and torted (layered), some sort of filling, and covered in something, typically poured fondant.<br /><br />This is what they should look like:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn59xjeUTMLJq_Nv8othwG0KGFqEEgcpzuHNGJvD4aT3-KgxJDqZm9tPre1I4HyfEQ7syCzbsk7oIT_zGXTh1unzOoZ4co2TIYmbx6tFvspLbt2d2WndBCq7GNYOPF4XOCNae-f0voVCkm/s1600-h/petitfour.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn59xjeUTMLJq_Nv8othwG0KGFqEEgcpzuHNGJvD4aT3-KgxJDqZm9tPre1I4HyfEQ7syCzbsk7oIT_zGXTh1unzOoZ4co2TIYmbx6tFvspLbt2d2WndBCq7GNYOPF4XOCNae-f0voVCkm/s320/petitfour.jpeg" alt="" id="BLOGGER_PHOTO_ID_5347589755805526626" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Lovely and delicious.<br /><br />This is what mine looked like:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-6b58kjj50dS5t8_0YcsZiaZTGWqLf2Y0jYasLi4lnhNUI84pfBNXopkuFIYZiIPr0pqvW9oDmlk-EqGjUiwNOi9rdndbjhknw41J5L035OYNAwNMZGUgZhJEN1cfNRlYpduSs43Xc2u/s1600-h/P5290062.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-6b58kjj50dS5t8_0YcsZiaZTGWqLf2Y0jYasLi4lnhNUI84pfBNXopkuFIYZiIPr0pqvW9oDmlk-EqGjUiwNOi9rdndbjhknw41J5L035OYNAwNMZGUgZhJEN1cfNRlYpduSs43Xc2u/s320/P5290062.JPG" alt="" id="BLOGGER_PHOTO_ID_5347590027048348066" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The phrase, "...a face only a mother would love" comes to mind. They were tasty though. Mmmm...lemony!<br /><br />So, let's examine what I did and what I'll do differently the next time around (because I don't give up easily).<br /><br />To begin, make an English sponge cake. Apparently, sponge cakes derive their lift largely from beating egg whites until you essentially have a meringue. Then you add in the yolks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk6ovVqymoK8ihKi2siCxJhFaaI9xxDlGWCWIkWRiInGqKPSOxlMKTL9WDne5eTE7UCZfGlEuYxOCu-U6A7RcNzDhAWrVSid16coKTlhyphenhyphenUF5RY-UtiWvnNyn-I-qBzwmAfKiJWsmJx6ek/s1600-h/P5290052.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk6ovVqymoK8ihKi2siCxJhFaaI9xxDlGWCWIkWRiInGqKPSOxlMKTL9WDne5eTE7UCZfGlEuYxOCu-U6A7RcNzDhAWrVSid16coKTlhyphenhyphenUF5RY-UtiWvnNyn-I-qBzwmAfKiJWsmJx6ek/s320/P5290052.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615429207365810" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then, you fold in sifted flour (I love playing with a sifter!) just until it is incorporated. I forgot to take a picture of the cake in the pan or the whole baked thing because I'm scatterbrained sometimes. It happens.<br /><br />Here's the finished cake, cooled and severed in twain. If you are a Freemason, you'll chuckle at my verbiage. If you aren't, you'll just think I'm weird.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIJYSLOBEfOetNIyC2Xd3KmbWXhj3CeDsdeUijKvGhoBgfC9X4wqHMMqfxSyFfvh-XqaHxfaw7J1an9eQEi2kPhnUp1-wmwOVn3Pp0r-rg_IFbHf38IR0jWFu0CdWS4-UGQm2qkuqiwht/s1600-h/P5290053.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIJYSLOBEfOetNIyC2Xd3KmbWXhj3CeDsdeUijKvGhoBgfC9X4wqHMMqfxSyFfvh-XqaHxfaw7J1an9eQEi2kPhnUp1-wmwOVn3Pp0r-rg_IFbHf38IR0jWFu0CdWS4-UGQm2qkuqiwht/s320/P5290053.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615437964894834" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now, this sponge cake smelled VERY eggy, as you might imagine something largely made out of eggs might smell. I wasn't happy with that fact though so I made a simple syrup (water and sugar), added in some lemon juice and zest, and brushed this down heavily, both to kill the egginess and to seal the cakes. Next time I make petit fours, I'll make a different cake.<br /><br />The next step was to make lemon buttercream. I have an ontological discussion with Joanna about once a week regarding how I can call my icing buttercream when it contains no butter. I instead use a shortening base (something many professional bakers do) as it holds up better and doesn't really ever spoil. It is a tricky prospect to get it right because if you don't, you get the weird tongue coating taste of shortening in the buttercream. I've been doing it for a while though and people never know until I tell them.<br /><br />This discussion was most recently engaged in when she proceeded to make, with a cute scrunched face, the class recipe of Crisco based buttercream that we need to use for the cake decorating class we're taking. When you get right down to it, it is all a matter of taste. She prefers her white whipped icing or real buttercream, I prefer buttercream sans butter and hate stuff like whipped cream icing. I still love her, even though she's wrong. (I'm so going to get punched for that last sentence)<br /><br />My philosophy is, if it looks like buttercream and tastes like buttercream, it must be a duck. Wait, that's not right...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkTXRjsTy2V902N9rEt5rBSnIm2n7zgHYVXIfsNOGR40RWp3mcfVPz6UKfoaAkLpNnfvd2QWRbzQ3Hm1P2F7dmvvOyswZkRGJloklJqCgMMtKPxUuFd41KUvty6pAeqjdjK2-U2KYd-ve/s1600-h/P5290057.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkTXRjsTy2V902N9rEt5rBSnIm2n7zgHYVXIfsNOGR40RWp3mcfVPz6UKfoaAkLpNnfvd2QWRbzQ3Hm1P2F7dmvvOyswZkRGJloklJqCgMMtKPxUuFd41KUvty6pAeqjdjK2-U2KYd-ve/s320/P5290057.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615448616695986" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Skip forward a couple of steps and we have the cake iced and cut into squares. What I did was ice the whole thing, wrap it in foil to freeze it a bit, then cut it down when it was good and solid.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSYQ4z3xVoo61eDIShoEs2EcO3hwRefFNFyNTXVtHGf06kYp-rIZ0Olc5eyd6oM2K6yyYM6K_xQ15Tmz8JdYOk32NDhTrGXDgRrSGwJuethBOJ4pngr6XmFUJ3z9upNg2lzCr0ES88Urn/s1600-h/P5290058.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSYQ4z3xVoo61eDIShoEs2EcO3hwRefFNFyNTXVtHGf06kYp-rIZ0Olc5eyd6oM2K6yyYM6K_xQ15Tmz8JdYOk32NDhTrGXDgRrSGwJuethBOJ4pngr6XmFUJ3z9upNg2lzCr0ES88Urn/s320/P5290058.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615454106174850" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Clearly, I did not use a ruler. Measure once, cut twice. That's what I always say!<br /><br />The next step was to cover these buggers in poured fondant. I've never worked with poured fondant and I took the cheap way of making it. Technically, you have to heat confectioners sugar to the soft ball stage and then cool it a bit then run it through the food processor. Having only a mini food processor, I just kinda half assed it on the stove.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M9cF6RRPlQQsT3coJMTkAYHu6XlS_ubiNyo193lZssIdFvmBBUioNmJWAU7jSRL-tcFBh18poHgZoK03HG55lec4KnTuP0Rlh8V2_EisOT-oWJbkG-z04hi7-AybDj7N93xcnuo2_QA8/s1600-h/P5290059.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M9cF6RRPlQQsT3coJMTkAYHu6XlS_ubiNyo193lZssIdFvmBBUioNmJWAU7jSRL-tcFBh18poHgZoK03HG55lec4KnTuP0Rlh8V2_EisOT-oWJbkG-z04hi7-AybDj7N93xcnuo2_QA8/s320/P5290059.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615763141672802" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This stuff was like cement. And it got everywhere. And it dried hard as a rock. And I damn near burned off my fingers cause I had to keep heating it to keep it liquid. Next time, I'm using a simple glaze. By the way, the shirt says "Will fix computer for brains!" Zombie geek humor. Gotta love it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kxy5YxVkjyS7TsI5RVTzCxMZgL21cKKd07fmMBUdqWv_eIMhqbt0Wfd3YWCEJFRnpZqkP7gmGUQkZuta22NIkM9B2HFyVNpZtL0Kz2rj6oEDQkvtImOtwm3Mk7WDvXu-tRZzdynxlYQO/s1600-h/P5290060.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kxy5YxVkjyS7TsI5RVTzCxMZgL21cKKd07fmMBUdqWv_eIMhqbt0Wfd3YWCEJFRnpZqkP7gmGUQkZuta22NIkM9B2HFyVNpZtL0Kz2rj6oEDQkvtImOtwm3Mk7WDvXu-tRZzdynxlYQO/s320/P5290060.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615767835571954" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is the finished product. I admit, it wasn't quite as I envisioned it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnz0wC5Y2CY3QUlACDagkXnDxLUzmm8qqrHLUodAvngtJwtkFD-Dnuqh7mNv4vKwJNatXN93GasAPZqWkOvI2a2C5kkgOuNpFSMsSE6acV1G_xQvyLsFm6sqqVHQd4NcipgupeX_WAcdSL/s1600-h/P5310066.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnz0wC5Y2CY3QUlACDagkXnDxLUzmm8qqrHLUodAvngtJwtkFD-Dnuqh7mNv4vKwJNatXN93GasAPZqWkOvI2a2C5kkgOuNpFSMsSE6acV1G_xQvyLsFm6sqqVHQd4NcipgupeX_WAcdSL/s320/P5310066.JPG" alt="" id="BLOGGER_PHOTO_ID_5347615778981256530" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Though technically meeting the criteria for a petit four, I refuse to denigrate the term and therefore will call these iced lemon cakes. I'm a perfectionist, I know.<br /><br />So, what will I do differently next time? Well, I'm going to ditch the sponge cake. I'm thinking I'll either do a pound cake or a denser version of my regular cakes. Also, I will torte it more and use less icing/filling in the middle. These were tough to work with. Finally, I'll eschew that stupid poured fondant for royal icing or a basic glaze. The next time I try this, I'm thinking chocolate raspberry.<br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-40604886024095701112009-06-03T12:52:00.000-07:002009-06-03T14:23:43.371-07:00Farfalle with chicken, sausage, and creamy sun dried tomato pesto aka. YUMMMMMMMMM!Most people I know have a signature dish. For some, they are lucky if they can have their signature dish be oatmeal from a packet. Those are the people I like to call potential customers. Just like I don't fully understand people who are ignorant about computers but am thankful for them as they keep me employed, I am similarly thankful for those people who burn water, as they need someone to feed them lest they starve. For others who enjoy the art of cooking as much as I do, you get a little more creative. A few examples off the top of my head are Joanna's cupcakes, Sarah's risotto, Amber's soups (I want her chicken tortilla soup like right now), Anthony's orange chicken, and Terry's steaks. Shoot, now I'm wicked hungry. If you don't know these people, their stuff rocks. I should make them guest blog. I digress.<br /><br />My specialty would probably be this dish. I've been making it for years and love how versatile it is. It is wonderfully flavorful, even the reheated leftovers rock, and you can tweak it for taste in any number of ways. I don't have a recipe to link so I'm gonna try to give you the low down off the top of my head.<br /><br />First we must lay the foundation of our edible ediface by performing prep work. This was me chopping up about 6 or so green onions (in the bowl) and a couple deseeded jalapeno peppers or red peppers or whatever hot pepper you like (on the cutting board) . That little cutting board wasn't really well suited for the job. I've since had Joanna pick me up more cutting boards. I'm a germaphobe and don't like mixing meat and veggie cutting boards so I used this little bugger, better suited for cutting limes for a bar or whatnot. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdbyICp1RpqOkU5ZRmkKeqA6vYEcA2YTW-WnXdCGWlikjtb_KNf3fpech8i61Y5lhNDChES5E5Tvf6j-76aDT8VoG9xOERXQ9qiEFep4v95qwheRGt8LJczxQO09l-XBTTnxnYuqVCWc8/s1600-h/P5240037.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdbyICp1RpqOkU5ZRmkKeqA6vYEcA2YTW-WnXdCGWlikjtb_KNf3fpech8i61Y5lhNDChES5E5Tvf6j-76aDT8VoG9xOERXQ9qiEFep4v95qwheRGt8LJczxQO09l-XBTTnxnYuqVCWc8/s320/P5240037.JPG" alt="" id="BLOGGER_PHOTO_ID_5343192482589103506" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />As I recall, this was 3 sausages and about 1.5 pounds of sliced chicken breast. The original recipe calls for chorizo but, since I was making this for Joanna and she doesn't like most sausage, I subbed in Trader Joe's sun dried tomato and basil chicken sausage. If you like spice, I recommend you stick with chorizo, which is a spicier Portugese sausage. Good stuff.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB2HDWQUq3SYGbBdYFmeVwJMkLGcrlSjsudbzUNTO1Ld0EUCvpL01wbXaQPIpYFOuIhOKWgERvOFA8mK6EKuBCNjXlx2yPFdNu14HX1655NjYhYSt5VQxgcgW8Ad3vZuQkXNQznfwIPUA/s1600-h/P5240038.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB2HDWQUq3SYGbBdYFmeVwJMkLGcrlSjsudbzUNTO1Ld0EUCvpL01wbXaQPIpYFOuIhOKWgERvOFA8mK6EKuBCNjXlx2yPFdNu14HX1655NjYhYSt5VQxgcgW8Ad3vZuQkXNQznfwIPUA/s320/P5240038.JPG" alt="" id="BLOGGER_PHOTO_ID_5343192476860856466" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I also cooked a 12oz package of farfalle (bow tie for the plebians in the group) pasta to al dente and set it aside. I'm gonna share with you an interesting factoid I learned from America's Test Kitchen. When cooking pasta, you really do want to use 4-6 quarts of water like they suggest. It dilutes the starch the pasta gives off which will otherwise stick to it. The more you know...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawANtYMZJtF-NGJ1YKhG0_FAuHjEjhUGLMk89FkOaSbeoUaYpB-6P2Uh06gFIjrdPiXloRvHnTw-4TimtRYLVqzY15o3Dk0-8doDDggyKvDX0Qffrb1_mm7lquWvUJSf9TnQc4S8Y-eNi/s1600-h/P5240039.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawANtYMZJtF-NGJ1YKhG0_FAuHjEjhUGLMk89FkOaSbeoUaYpB-6P2Uh06gFIjrdPiXloRvHnTw-4TimtRYLVqzY15o3Dk0-8doDDggyKvDX0Qffrb1_mm7lquWvUJSf9TnQc4S8Y-eNi/s320/P5240039.JPG" alt="" id="BLOGGER_PHOTO_ID_5343192471932730146" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Brown up the sausage over high heat in a skillet for a few minutes. Trust me, you want a big skillet. We got a LOT more to toss in. The sausage looks lonely, but not for long.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRfQjvAsSFxWS7oMkhuxSdutprkKglRk311wFWW-Yq6mnNJs0SY4rx-nL-7afFY63EZ3b55hdh0gdNDMkNchktvaChd1ScxoaIJB3pl6Ilu_wCmcPg_ILRgamNYPdZwq3HbaBVmR83eVG/s1600-h/P5240040.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRfQjvAsSFxWS7oMkhuxSdutprkKglRk311wFWW-Yq6mnNJs0SY4rx-nL-7afFY63EZ3b55hdh0gdNDMkNchktvaChd1ScxoaIJB3pl6Ilu_wCmcPg_ILRgamNYPdZwq3HbaBVmR83eVG/s320/P5240040.JPG" alt="" id="BLOGGER_PHOTO_ID_5343192467041718386" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />"Hello Mr. Sausage, I'm Chicken, your new neighbor. Let's dance." Cook the chicken till it's brown on the outside and mostly cooked. Don't cook it too long or it will be dry by the end of our little adventure.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VhxnYnM8quT0SYDcC1_RTimyBdnr7RPVDAPIesYAtAxySrNIMVoWfkJm3JA0KttoASuo2XeUUFw2kuuXmxfLnUGZeIhZp36QijP1hx5QLnJfdACTIQYhv1PdEqWz76rSjbrg60NQh5Lg/s1600-h/P5240041.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VhxnYnM8quT0SYDcC1_RTimyBdnr7RPVDAPIesYAtAxySrNIMVoWfkJm3JA0KttoASuo2XeUUFw2kuuXmxfLnUGZeIhZp36QijP1hx5QLnJfdACTIQYhv1PdEqWz76rSjbrg60NQh5Lg/s320/P5240041.JPG" alt="" id="BLOGGER_PHOTO_ID_5343192006122168226" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Go ahead and toss those green onions and jalapenos. Scratch the screen to smell what it was like at this point. Did you try it? If so, now try to lick your elbow. Then we need to talk about a bridge I have for sale...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH_APy474IOHJpG5MaShwnNbKSyP5Mifs7wvhr7KnD1juodCim6Qe4KNCfvWP6PDM5gzC-3-hhR-GYbt0RfHrbCL_tmh99RXl6_lIxobYz_fhyco1hFIEBlah0Ufz7mF5E65GbsTvI8b9/s1600-h/P5240042.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH_APy474IOHJpG5MaShwnNbKSyP5Mifs7wvhr7KnD1juodCim6Qe4KNCfvWP6PDM5gzC-3-hhR-GYbt0RfHrbCL_tmh99RXl6_lIxobYz_fhyco1hFIEBlah0Ufz7mF5E65GbsTvI8b9/s320/P5240042.JPG" alt="" id="BLOGGER_PHOTO_ID_5343191999024403698" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I sometimes forget to take pictures when I'm in the middle of things. This was a case of that. Clearly something has changed between the above picture and this one. What was it, you ask? Well, I put in about 1.25 cups of heavy cream and 2/3 of a cup or so of sun dried tomato pesto. I've had a devil of a time finding sun dried tomato pesto since Delallo is the only company I know that makes it and Giant Eagle, the grocery store giant in this area, doesn't stock their stuff anymore cause of some lover's quarrel or something. The solution? A jar of pesto, sun dried tomatoes to taste, and a food processor. I'm the MacGyver of food. Cook this mess and simmer it for about 10 minutes to finish cooking the chicken.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFdqIG3TExMjHnz2OOpmmSJZP_RWiTgNE0_s9FFe402KgJyYqBID7UiM9cQ0D95XmskQXBb3oS7a-tIPBtdctjZDLIdZfyjAVqSr7AcwoMOSvjFahUbBmU138j4l5K_qlLGYMZqEcLs5o/s1600-h/P5240044.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFdqIG3TExMjHnz2OOpmmSJZP_RWiTgNE0_s9FFe402KgJyYqBID7UiM9cQ0D95XmskQXBb3oS7a-tIPBtdctjZDLIdZfyjAVqSr7AcwoMOSvjFahUbBmU138j4l5K_qlLGYMZqEcLs5o/s320/P5240044.JPG" alt="" id="BLOGGER_PHOTO_ID_5343191997214069154" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Toss in that pasta. It's getting lonely all by itself in the collander.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSrxGZFssDlJfjFHVpA6tXXIWUcJG7K3kkGqNR_x1P4r-b4LSLpQAgn0F04NAXq2ndqyNHZtdrXQEdtb3LbYc9LlGdOAa_Npngx6MUoHiufN1Wtc4ONnjF0kWuWP-AQLhJDAN03YAZmMD/s1600-h/P5240045.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkSrxGZFssDlJfjFHVpA6tXXIWUcJG7K3kkGqNR_x1P4r-b4LSLpQAgn0F04NAXq2ndqyNHZtdrXQEdtb3LbYc9LlGdOAa_Npngx6MUoHiufN1Wtc4ONnjF0kWuWP-AQLhJDAN03YAZmMD/s320/P5240045.JPG" alt="" id="BLOGGER_PHOTO_ID_5343191991490783314" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Plate it out, toss on Parmesan, and go to town. If you hear groaning and moaning sounds, that's you while eating it. Do not be alarmed.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEZj2ygGHGpex83w4yw0riIluXpauUDECKy7_LwgL8P9VAoSWcZcz_x7vH2y-h6-CTxckD5d45vhSytrzzop7LJjv-XbzxNphBvHHRKiTCCFqZ8zR1hE8E6aDpY5f3D_bqNKVuZaliJfH/s1600-h/P5240047.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEZj2ygGHGpex83w4yw0riIluXpauUDECKy7_LwgL8P9VAoSWcZcz_x7vH2y-h6-CTxckD5d45vhSytrzzop7LJjv-XbzxNphBvHHRKiTCCFqZ8zR1hE8E6aDpY5f3D_bqNKVuZaliJfH/s320/P5240047.JPG" alt="" id="BLOGGER_PHOTO_ID_5343191988677080626" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />L'chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-39123943144873765042009-06-01T19:36:00.000-07:002009-06-01T20:19:52.493-07:00Zucchini bread...and I use the term loosely.At the request of my roommate Scott, who's told me about 80 billion times how much he loves zucchini bread, I decided to make some. I have no idea where I put the recipe I usually used as it wasn't in my cookbook (lovingly organized by Joanna) so I turned to the Food Network. I decided to use this Paula Deen recipe: <a href="http://www.foodnetwork.com/recipes/paula-deen/zucchini-bread-recipe/index.html">Zucchini Bread</a>. It turned out pretty good except the bread stuck to the pans. If you decide to try it, I highly suggest you ignore her idea of spraying the pans with non-stick spray and instead either line your pans with foil or parchment or grease and flour the hell out of them. Consider yourself warned. Also, I would much more consider this cake rather than bread. You're not gonna be slapping bologna between a couple slices of it. If you are, go to the doctor. You might be pregnant.<br /><br />The first step was, of course, grating zucchini. I didn't actually make this bread until Sunday but I woke up Saturday morning and thought "Hey, let's grate some zucchini." So I did. I'm impulsive like that. A rebel.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kOjnIqkHJQj85Quh6l8FjAYNFQZldy22de2HxQmtIc9JndYfLWK6oz0Ue4aoOk5WMpczaR6ZvRHMSMjtgF6bmfDO7M6JkKxIHozhnbC1CHgLUfIX7nFeLOsVRtVJvotrdgrDzOlyHz_x/s1600-h/P5230024.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kOjnIqkHJQj85Quh6l8FjAYNFQZldy22de2HxQmtIc9JndYfLWK6oz0Ue4aoOk5WMpczaR6ZvRHMSMjtgF6bmfDO7M6JkKxIHozhnbC1CHgLUfIX7nFeLOsVRtVJvotrdgrDzOlyHz_x/s320/P5230024.JPG" alt="" id="BLOGGER_PHOTO_ID_5342558027391760690" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The next day I went to get out my zucchini. If that looks like a lot, it is. I made a double batch. I had a lot of people to bestow bread upon.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5vjJMatcKHxRQGEx_aY39BhM6sB0EmBUvc_xAMADsZGYcrbHkhkSSzpb2gkoiyD0t7ERYuvETA6B-CL4PfOylDX3YUeShjGNzA-qMNwf-JikXqA-paVDcCo4-Ka5XWq7k48_UDAdqolR/s1600-h/P5230025.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5vjJMatcKHxRQGEx_aY39BhM6sB0EmBUvc_xAMADsZGYcrbHkhkSSzpb2gkoiyD0t7ERYuvETA6B-CL4PfOylDX3YUeShjGNzA-qMNwf-JikXqA-paVDcCo4-Ka5XWq7k48_UDAdqolR/s320/P5230025.JPG" alt="" id="BLOGGER_PHOTO_ID_5342558022889147954" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here we have flour. Nicely measured out into the biggest mixing bowl I have.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKhfGgzqntMJCJa3hvTgEnbmbjv28QclQI1_bZIZCNDUcu112okYtul5xOJrCony0KKyWHtyfB8grnOJZjexhC_c1aG0EWaWIRA0vmFILQBJvBXDCR5HgCNzwB6-d5sBtoeALeP78nWZ8/s1600-h/P5240026.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKhfGgzqntMJCJa3hvTgEnbmbjv28QclQI1_bZIZCNDUcu112okYtul5xOJrCony0KKyWHtyfB8grnOJZjexhC_c1aG0EWaWIRA0vmFILQBJvBXDCR5HgCNzwB6-d5sBtoeALeP78nWZ8/s320/P5240026.JPG" alt="" id="BLOGGER_PHOTO_ID_5342558019632780722" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The recipe calls for nutmeg but I decided to omit it as Joanna doesn't like it. Instead, I tossed in some ginger to still give it a little spiciness. Hey, I'm nothing if not accommodating.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhi9gNeTpikIIHHaOTaN6OxpW6fv0gYwvKzCrVcrdzMllCc9MBTYOtMWqXRzjaE0Ml9DSlAjUWQaWduL5Z029ouaxvQOc5Q-BxbbJD5romFDdRLB2caBQ8VnWhLYgGxf-_18HOS7HIN2m/s1600-h/P5240027.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhi9gNeTpikIIHHaOTaN6OxpW6fv0gYwvKzCrVcrdzMllCc9MBTYOtMWqXRzjaE0Ml9DSlAjUWQaWduL5Z029ouaxvQOc5Q-BxbbJD5romFDdRLB2caBQ8VnWhLYgGxf-_18HOS7HIN2m/s320/P5240027.JPG" alt="" id="BLOGGER_PHOTO_ID_5342556977437176194" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Good ol' Giant Eagle baking soda. Arise bread, arise!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMVyfA8ygDVCYcAyphMifqWhvar8pp84H6ujpAbamUoNuKb7SC-coX9bnj-xKsOUb5TcB9wyoT3ZkS4eIp9jzSDyhRI_LOE1nYgzRG-pQcsy4hyphenhyphen84pxx1VrkMTgPBcIB3wCy_zyyanC9L/s1600-h/P5240028.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMVyfA8ygDVCYcAyphMifqWhvar8pp84H6ujpAbamUoNuKb7SC-coX9bnj-xKsOUb5TcB9wyoT3ZkS4eIp9jzSDyhRI_LOE1nYgzRG-pQcsy4hyphenhyphen84pxx1VrkMTgPBcIB3wCy_zyyanC9L/s320/P5240028.JPG" alt="" id="BLOGGER_PHOTO_ID_5342556973207339554" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I love cinnamon. It is probably my favorite spice. If a recipe calls for cinnamon, then it's OK in my book.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd30_IJuBLJNbKFmWRcB5fXBum7c6ehKwcioQsJErsAMX8GZLTDhiFfDFclG_zk-yodu7goRcpN0dSlTZRUhFt6fb74CUmKsM7K1c-WTmDdE8H-qxVNntbIHOdcQxVXX6dImIvcnVAIRqi/s1600-h/P5240029.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd30_IJuBLJNbKFmWRcB5fXBum7c6ehKwcioQsJErsAMX8GZLTDhiFfDFclG_zk-yodu7goRcpN0dSlTZRUhFt6fb74CUmKsM7K1c-WTmDdE8H-qxVNntbIHOdcQxVXX6dImIvcnVAIRqi/s320/P5240029.JPG" alt="" id="BLOGGER_PHOTO_ID_5342556968300436050" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Where'd all the flour go? Oh yeah, it's buried under a mound of sugar. That's how you know this is a Paula Deen recipe. There is almost a 1:1 ratio of flour to sugar. This is certainly not something to serve to a diabetic...unless you want to kill them.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDFqYBN7qQEy3azsA5yR7zQFQG1z1N-8m6l3XwMhgDp3HwVYltoFt6JVE30nyv9er8RaL70kQuKTAJK5WZRtawuFXXEPc_dXwnGgoQMlKeMuIbO1iVHAkSDNJouiB1T0poC9a6Aqw21Zu/s1600-h/P5240030.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDFqYBN7qQEy3azsA5yR7zQFQG1z1N-8m6l3XwMhgDp3HwVYltoFt6JVE30nyv9er8RaL70kQuKTAJK5WZRtawuFXXEPc_dXwnGgoQMlKeMuIbO1iVHAkSDNJouiB1T0poC9a6Aqw21Zu/s320/P5240030.JPG" alt="" id="BLOGGER_PHOTO_ID_5342556962650525026" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Whisking up some eggs and vegetable oil. I almost made an omelette but then I remembered I had bread to bake so I put away the spinach and feta and got back to work. I love eggs too. Noticing a trend?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv48aXqK0gAB1AasTxUmn3WJsijPqX6EEwiYLLshApENiRh8A9OFjnSJiJ4O6E4kb1kgQi3cv-M7Fy-UQibftX8mntGvHyN_mg6gueCzfUeU8P6XMNQgt8-z0QZxRPtpbwmBqPAyhlsgb/s1600-h/P5240032.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv48aXqK0gAB1AasTxUmn3WJsijPqX6EEwiYLLshApENiRh8A9OFjnSJiJ4O6E4kb1kgQi3cv-M7Fy-UQibftX8mntGvHyN_mg6gueCzfUeU8P6XMNQgt8-z0QZxRPtpbwmBqPAyhlsgb/s320/P5240032.JPG" alt="" id="BLOGGER_PHOTO_ID_5342554949576284658" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Mixing the whole mess together.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7iTXlXdTM_3ddb0woO1FuUXR5QxidGVxn_c38Onx7w50jXOkIYdu1jW9sDMt1mXQldHp-0GooFV2kQ_BnAQIwICF3OKCl6VAXrh4FwiwlZxTiFFezQNQvPtUI3gDNMAa04O3RGwTBGTr/s1600-h/P5240034.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7iTXlXdTM_3ddb0woO1FuUXR5QxidGVxn_c38Onx7w50jXOkIYdu1jW9sDMt1mXQldHp-0GooFV2kQ_BnAQIwICF3OKCl6VAXrh4FwiwlZxTiFFezQNQvPtUI3gDNMAa04O3RGwTBGTr/s320/P5240034.JPG" alt="" id="BLOGGER_PHOTO_ID_5342554938481211298" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Still mixing. This was a lot of zucchini bread batter. Goopy too. Somewhere here I tossed in walnuts. I don't see them but I know they were there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqym-f2torqVuCZWFulyYMNt9vdNtw22ZvlNgKyGPOZJSOslErhEozuEDRVv3KO72F837PXPBIIFGzGHAqMxWUXIuM8t3zErEG6nhFzji2z3Ol0rK3N-eWDfUqBayCiFtkt3Bcp205A48/s1600-h/P5240036.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqym-f2torqVuCZWFulyYMNt9vdNtw22ZvlNgKyGPOZJSOslErhEozuEDRVv3KO72F837PXPBIIFGzGHAqMxWUXIuM8t3zErEG6nhFzji2z3Ol0rK3N-eWDfUqBayCiFtkt3Bcp205A48/s320/P5240036.JPG" alt="" id="BLOGGER_PHOTO_ID_5342554935599722322" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here we are. Ready to pour into pans. Righto. Pip, pip, cheerio. Sometimes I break into British idioms. It's bloody awful. I'm daft. OK. I'll stop. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUTN0yQTFgA9LSEIY1qNKc5YOoKZGNnAxHd2qgphvz2IiOohKbIgYlC2TvN3zPyflumnUccZcEb6pW6TqRCOan476NSqH764JNkPiFaHVLNK19mVCbLoi6hiz4jfGEfXkX4cCwWOVmReQ/s1600-h/P5240033.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUTN0yQTFgA9LSEIY1qNKc5YOoKZGNnAxHd2qgphvz2IiOohKbIgYlC2TvN3zPyflumnUccZcEb6pW6TqRCOan476NSqH764JNkPiFaHVLNK19mVCbLoi6hiz4jfGEfXkX4cCwWOVmReQ/s320/P5240033.JPG" alt="" id="BLOGGER_PHOTO_ID_5342554946371341698" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I decided to make most of the bread in my mini loaf pan for easy distribution. This was one of the nicer ones that didn't stick.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSqsEqTkGIfwJt48xau8cINr1QnS0xG2tr24PgwRLwx74VZxAkQ1y9iTmkkjht3WE_xFtS8vxOkcphIdBC07g395WvrO6UZ3_MfM9YaBpLhxkEDp-rFIdsisN3H05mfAPWHC3jIkUgxpL/s1600-h/P5250049.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSqsEqTkGIfwJt48xau8cINr1QnS0xG2tr24PgwRLwx74VZxAkQ1y9iTmkkjht3WE_xFtS8vxOkcphIdBC07g395WvrO6UZ3_MfM9YaBpLhxkEDp-rFIdsisN3H05mfAPWHC3jIkUgxpL/s320/P5250049.JPG" alt="" id="BLOGGER_PHOTO_ID_5342554925795067426" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I do recommend trying this recipe. The bread kinda caramelizes a bit on the outside from all the sugar and it was really quite moist and flavorful.<br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-38673875312492008852009-06-01T17:20:00.000-07:002009-06-01T17:43:12.716-07:00Chili from a certain city in Southern Ohio whose football team is named after a tiger...Riddle me this. What's the best hot dog chili in the world? If you're from Pittsburgh, you'll probably say "NEWCASTLE HOT DOG SAUCE!" You'd say that, and you'd be wrong. I'm not originally a Pittsburgher. I grew up in Cleveland (rooting for the Steelers due to my contrarian nature). My best friend is from Cincinnati. From his home town comes the wonder that is Skyline chili.<br /><br />I remember clearly the first time I went to Skyline when one opened in Cleveland. I was flabbergasted at the idea of putting chili on spaghetti. It seemed like food heresy of the highest order. Then I took a bite. Then the taste hit my tongue. Then I fell in love. Romantic, huh?<br /><br />Skyline chili is amazing regardless of whether it is on spaghetti or on a cheese coney (which must have raw onion, mustard, chili, and mounds of mild cheddar on top of the hot dog to count). It has a unique taste that many people have long tried to decode. This stuff is so popular that it is sold in cans and frozen and is available all over. However, I prefer to make it from scratch.<br /><br />The Saturday before Memorial Day, we had a birthday party for Joanna's friend Sarah. Sarah requested that it be a cookout so I decided to supply chili for the hot dogs.<br /><br />The first step was softening the onions in a bit of olive oil. I love sauteed onions. There aren't many things in this world that aren't better with the addition of them. Eggs, burgers, chili, ice cream...wait, not ice cream. I prefer anchovies on that.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGApUpsu9nKZIPXF5OIDJ7HDYbfIZbN_lJ5yopxvYIw-SWH-vJFnRfTOdgrB6mU5pXrSEF4SZvr2VvtmGwh3PhbjfZ-mPmTkOgmRIdKvcw_c3JmeKqrN2NwxsblGLhyb3N24As51w0ZIL/s1600-h/P5220019.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGApUpsu9nKZIPXF5OIDJ7HDYbfIZbN_lJ5yopxvYIw-SWH-vJFnRfTOdgrB6mU5pXrSEF4SZvr2VvtmGwh3PhbjfZ-mPmTkOgmRIdKvcw_c3JmeKqrN2NwxsblGLhyb3N24As51w0ZIL/s320/P5220019.JPG" alt="" id="BLOGGER_PHOTO_ID_5342519024157385986" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Skyline traditionally has a very smooth texture, almost like a meat slurry. Appetizing, no? So, when I was searching for copycat recipes, I was mystified at people telling you to brown the beef first then, at the end, dump the whole mess in the food processor. I thought that there must be a better way, and there is. I dump the raw meat right in the beef stock and whisk the hell out of it until it is cooked and smooth.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkluptG57-iMy4YoCFSLo4NzIYU40BRpFx7RONgeJgCSWRZq6zPcbkXVgcg7yEXz5oHkZ59TYZi1X2S_Kgf0192vGQsgeVeBPYT_LsurwIkocGvybpzGOQgwx40KlTIiilMmjV9ARR_0V/s1600-h/P5220020.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNkluptG57-iMy4YoCFSLo4NzIYU40BRpFx7RONgeJgCSWRZq6zPcbkXVgcg7yEXz5oHkZ59TYZi1X2S_Kgf0192vGQsgeVeBPYT_LsurwIkocGvybpzGOQgwx40KlTIiilMmjV9ARR_0V/s320/P5220020.JPG" alt="" id="BLOGGER_PHOTO_ID_5342519028651849810" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then, time to add the ridiculous amount of ingredients to get the taste just right. Chili powder, bay leaves, red pepper, apple cider vinegar, salt, garlic, cumin, worchester sauce, allspice, cocoa, tomato sauce, cinnamon, and an old boot (not pictured). Some people also add cloves, which I left out due to certain people's preferences. You don't miss em.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwgDrYOPWcztFUuw3UrJyrUCOK4H0G69voLLkmBTGdeQgnkgCI2HCnL7BTqqSxCw_sOQ4nFjHdY-ywIXyaXweImP4WbPWLvfIFHhV68-CR330gp9KkdlxoErF3gXtzeFU7R8yOdxgZUjW/s1600-h/P5220021.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwgDrYOPWcztFUuw3UrJyrUCOK4H0G69voLLkmBTGdeQgnkgCI2HCnL7BTqqSxCw_sOQ4nFjHdY-ywIXyaXweImP4WbPWLvfIFHhV68-CR330gp9KkdlxoErF3gXtzeFU7R8yOdxgZUjW/s320/P5220021.JPG" alt="" id="BLOGGER_PHOTO_ID_5342519037531053426" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Once it's all mixed up, you just simmer it and stir it for about an hour. It's not much to look at but the smell is INCREDIBLE.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuYEAZmbNRENXsOUis9x3mBUPsgk8EanbhKSi-GwvnEv_gDdrmbUFgSYq9Se3PMKRXeS25xpW-uQdVR-lYxkJcAsKjAjHV5mMBs0-vxyllZXw-hC4uzLz2RmlKHWyqB0-OuL5EQ3TseJ5/s1600-h/P5220022.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuYEAZmbNRENXsOUis9x3mBUPsgk8EanbhKSi-GwvnEv_gDdrmbUFgSYq9Se3PMKRXeS25xpW-uQdVR-lYxkJcAsKjAjHV5mMBs0-vxyllZXw-hC4uzLz2RmlKHWyqB0-OuL5EQ3TseJ5/s320/P5220022.JPG" alt="" id="BLOGGER_PHOTO_ID_5342519047655987138" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here's the finished product, sitting on top of a pile of spaghetti and loaded with mild cheddar. This is heartburn on a plate but SOOOOOO good. I wish I had some right now...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcBu1LGmtX9x8sphg1px3Grq8yWmC7tsyFsbU3lzT2gdF0-FUPRdMjVCcQpCyw4CvPt_K8FSzLl7GBysDqr85pYA_czmIPIsbXah3-Jc4M8wgyrEUNbmm2dad25Wx5PIjP7nI96eikkvv/s1600-h/P5220023.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcBu1LGmtX9x8sphg1px3Grq8yWmC7tsyFsbU3lzT2gdF0-FUPRdMjVCcQpCyw4CvPt_K8FSzLl7GBysDqr85pYA_czmIPIsbXah3-Jc4M8wgyrEUNbmm2dad25Wx5PIjP7nI96eikkvv/s320/P5220023.JPG" alt="" id="BLOGGER_PHOTO_ID_5342519050855290978" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It's not fancy, but it is good.<br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-76473760143397018572009-05-19T12:12:00.000-07:002009-05-19T15:23:55.069-07:00Lamb Burgers aka. EPIC FAILEvery cook, chef, or baker has, at some point, had things not go right. Whether it's a burned cake or a messed up recipe, a little mistake or an epic disaster, we all have those stories. In the interests of full disclosure, here's mine from Sunday. May it comfort you when things don't go well and encourage you to get back up and try again.<br /><br />So, I saw a recipe in the Trib for "<a href="http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_624445.html">Lamb Burgers with a Greek Twist</a>" and decided I wanted to make these for Sunday dinner. I've provided you the link but, if you make them, I'm not responsible for the sorrow you shall undergo.<br /><br />In an effort to avoid future peril, let's review what went wrong:<br />1. I got a recipe from the Trib. This was a mistake.<br />2. If it has curry powder in it, then it does NOT equal Greek food. I don't care how much yogurt sauce you put on it, it still isn't Greek. This is like trying to equate palak paneer to spanakopita. It's not gonna happen.<br />3. Pay attention to expiration dates.<br />4. Trust my gut. I had a bad feeling about this and, since I'm not Han Solo, I should have listened to myself.<br /><br />All that aside, I did, for your amusement, take a few pictures of this massive mess. Enjoy!<br /><br />These are the burgers. I actually deviated from the recipe slightly and used a beef and lamb mixture. I had to do this because the place I stopped to purchase ground lamb at (Kuhn's on McKnight) only had lamb patties. So, I used a mix of about 2 parts lamb to 1 part ground beef. I have no idea what Kuhn's mixed into the lamb patties but the burgers puffed up while grilling and, when cutting into them, gushed a fluid I can only pray was olive oil. The finished product was vomitous tasting. Think crappy tasting sausage. I wanted to cut my tongue out and grow a new one.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE7mGeTDKRdpA3Qaf9N1Nsq7NbNuz5ib6Uh4SltGOK0UsvRmy6ajqoV6KoJfxMbeAwyIOXxS5rnknnx7kxyun2VH_iCzYRlR_jlK1uLM07z7zUFXu1rwi7bQ-b3acMMRW1CkveCIH-jjq/s1600-h/100_0288.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE7mGeTDKRdpA3Qaf9N1Nsq7NbNuz5ib6Uh4SltGOK0UsvRmy6ajqoV6KoJfxMbeAwyIOXxS5rnknnx7kxyun2VH_iCzYRlR_jlK1uLM07z7zUFXu1rwi7bQ-b3acMMRW1CkveCIH-jjq/s320/100_0288.JPG" alt="" id="BLOGGER_PHOTO_ID_5337659026171482674" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I love Trader Joes. I've had few problems there in the years I've patronized them. Wouldn't you know that a yogurt container I purchased on Friday the 15th had an expiration date of the 10th? I opened this up on Sunday and discovered disgusting green mold therein. Maybe it was a message from God to stop right then.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGLUzZZRJpqs8LqOXUmG9yqEZOOhw7vap7MA2CyDJATcar8pKx0EaArMDI7JrHi1BhTjtX0FVuzjC2kBi0X8b1nFsLJGkC1sWrJEJakQb2r8SfraYpyq7XHglSPPRz9YrrAYJsPa8RBfg/s1600-h/100_0292.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGLUzZZRJpqs8LqOXUmG9yqEZOOhw7vap7MA2CyDJATcar8pKx0EaArMDI7JrHi1BhTjtX0FVuzjC2kBi0X8b1nFsLJGkC1sWrJEJakQb2r8SfraYpyq7XHglSPPRz9YrrAYJsPa8RBfg/s320/100_0292.JPG" alt="" id="BLOGGER_PHOTO_ID_5337659040322623250" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I thought to myself that fries would be great with the burgers...and they would have been. Unfortunately, the recipe I use for oven fries includes sugar to crisp up the fries. It works great but they stick to the pan if you don't spray Pam. Guess who forgot to do that? These may look like garbage but I tried a few and they're the only thing that turned out decently from this mess.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-TiDSDIOU00-a_T2Ju8wjK_6wTrK9yMie6LrROBW1iAPMHQwdoW64IspW8otWLoepVRejsx1VNZUV_hQdenCteRnos2034Vry9nXNDrX3cyg39M6zyB0I8VhOOiWAhM9av4us2uLPCaa/s1600-h/100_0291.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-TiDSDIOU00-a_T2Ju8wjK_6wTrK9yMie6LrROBW1iAPMHQwdoW64IspW8otWLoepVRejsx1VNZUV_hQdenCteRnos2034Vry9nXNDrX3cyg39M6zyB0I8VhOOiWAhM9av4us2uLPCaa/s320/100_0291.JPG" alt="" id="BLOGGER_PHOTO_ID_5337659030078477346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The finished product. I forgot to turn on the flash but this is what dinner ended up being, Mineo's pizza (white pizza with chicken and artichoke). That's the moral of the story. Experiment in the kitchen because, if it sucks, you can always order pizza. As the flash was off, my lovely new plates I purchased in Grove City on Sunday look dreary.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KmtR9HSu2GwT5hC8cuETAwTK1I3ePDp8BJWlfSaQgMdvZkZ8dcP-CoJKq0gZOGJf8RuBRqBgd7upp4Of59I00yqYbdMRMAC_OAkA4UEHie3T7uF07llpzvqOMGrhqtXX2HsbIepxQmsu/s1600-h/100_0293.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KmtR9HSu2GwT5hC8cuETAwTK1I3ePDp8BJWlfSaQgMdvZkZ8dcP-CoJKq0gZOGJf8RuBRqBgd7upp4Of59I00yqYbdMRMAC_OAkA4UEHie3T7uF07llpzvqOMGrhqtXX2HsbIepxQmsu/s320/100_0293.JPG" alt="" id="BLOGGER_PHOTO_ID_5337659037993908946" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I laugh about this now but I was truly frustrated at the time. Luckily, I made some delicious chocolate chip cookies that night and life can never be all bad with a soft and chewy homemade cookie. So, I ate pizza and cookies and watched Iron Chef America, and life went on.<br /><br />This weekend will be a flurry of cooking, including Skyline-esque chili for a birthday party/BBQ, cupcakes for the same party, Sunday night dinner featuring zucchini, and then Memorial Day grilling featuring burgers with apple and gruyere. Stay tuned.<br /><br />L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-12590294650849487142009-05-19T08:36:00.000-07:002009-05-19T15:01:10.395-07:00Who you calling a tart?You, Mr. Strawberry White Chocolate...<br /><br />This past weekend, Joanna and I were up in Erie at her parents' place for her father and sister's birthdays. Joanna has a tradition of making a special dessert for the birthdays of all her friends and family. This year, her father requested a strawberry tart which, while Joanna is a pro at these, I've never made. Let me say, this thing was so delicious that Hellen Keller would scream "Hot Damn!" with one bite. Just sayin...<br /><br />This was made in her parents' kitchen, which has that awesome country kitchen feel to it. As we didn't have our usual tools like stand mixers, we had to improvise a bit. Still, we are nothing if not stubborn and set to the task with single minded determinedness.<br /><br />The first step to any recipe is of course prep work. In this case that meant cutting strawberries. Lots and lots of strawberries.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCMhO8OnLhZtJ8WhcemSkRtm-zD4MDxriLd2T48bQhAqG_dkxGNhKSYVdI1v0DW9IXPx7xlNtqQIcFh-b3QmljCM-Yk6Z1jK5EKfl63oK9uFCtp35Ft03VaGUmFBrh85aqnzJ6hKXg3Tr/s1600-h/100_0261.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCMhO8OnLhZtJ8WhcemSkRtm-zD4MDxriLd2T48bQhAqG_dkxGNhKSYVdI1v0DW9IXPx7xlNtqQIcFh-b3QmljCM-Yk6Z1jK5EKfl63oK9uFCtp35Ft03VaGUmFBrh85aqnzJ6hKXg3Tr/s320/100_0261.JPG" alt="" id="BLOGGER_PHOTO_ID_5337560147431894178" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Scads of them. At this point, I could have stopped, grabbed a fork, and been a happy camper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYOnJhiabSsHF_uKOose8j6xjjwWyloQzhcSIiQYX04fwXUeSNCB4tLprnlReoD7J5mO_4lih6zP7Mp96YFeY3Tb0RvQidt0H4a2oUoxA2mcf9N02p7wqJhhohNU-pvM5edkTL8pUtjUl/s1600-h/100_0263.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYOnJhiabSsHF_uKOose8j6xjjwWyloQzhcSIiQYX04fwXUeSNCB4tLprnlReoD7J5mO_4lih6zP7Mp96YFeY3Tb0RvQidt0H4a2oUoxA2mcf9N02p7wqJhhohNU-pvM5edkTL8pUtjUl/s320/100_0263.JPG" alt="" id="BLOGGER_PHOTO_ID_5337560159699943618" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />While I cut strawberries, Joanna was creaming butter and powdered sugar for the crust. It's almost a shortbread type crust that we were going for...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOu82VSiQfPPhX93dfAArkFWpbDUDS4tB8umpp0tu6khuJQMukriotw_mQrCOBnwvUZ6h43SbPZ-LNAQR9LHHKivAcmTgY9QGEXr6V_5Dewv7aL8SJW4HhdL9C1wBBDCZJOww5CL0-kF5/s1600-h/100_0262.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOu82VSiQfPPhX93dfAArkFWpbDUDS4tB8umpp0tu6khuJQMukriotw_mQrCOBnwvUZ6h43SbPZ-LNAQR9LHHKivAcmTgY9QGEXr6V_5Dewv7aL8SJW4HhdL9C1wBBDCZJOww5CL0-kF5/s320/100_0262.JPG" alt="" id="BLOGGER_PHOTO_ID_5337560157281745778" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Devoid of either of our beloved Kitchen-aid mixers and knowing this was too big a job for a hand mixer, it became incumbent upon her to just get in there with her hands and go for broke.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLCekeGWMfBES3nCfzKH5iiUZlS1xCnFJ0xDDs9rLmNO-JlQOht_OiPh8QSNwTJgGZf04NbkJ06AxBVB-gNMwq4KtI1bBayC_-SYQY8edsNQ6DjIxVZuvDrFOp8n7fl1R2IFsX6I0NVJ7/s1600-h/100_0265.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLCekeGWMfBES3nCfzKH5iiUZlS1xCnFJ0xDDs9rLmNO-JlQOht_OiPh8QSNwTJgGZf04NbkJ06AxBVB-gNMwq4KtI1bBayC_-SYQY8edsNQ6DjIxVZuvDrFOp8n7fl1R2IFsX6I0NVJ7/s320/100_0265.JPG" alt="" id="BLOGGER_PHOTO_ID_5337560165866713266" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here we see Joanna pressing the crust into her tart pan. I love her tart pan. She's totally got me beat on awesome baking supplies. She did however get me some super cool Wilton pans as a housewarming gift. It has nothing to do with this recipe but I felt like bragging.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dmyJzMO3AXeb4tJ3fsTGM18foKyJzXF5htkwA20PI2tg4Et_SHuVWQpceBehM7mCd014sBBcNpG6SqHVeExR_2oPkHhL5807AFamPI9F-v5s2VgIEHmxUS-AIolhdpyLJFWbcIMUnSft/s1600-h/100_0266.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dmyJzMO3AXeb4tJ3fsTGM18foKyJzXF5htkwA20PI2tg4Et_SHuVWQpceBehM7mCd014sBBcNpG6SqHVeExR_2oPkHhL5807AFamPI9F-v5s2VgIEHmxUS-AIolhdpyLJFWbcIMUnSft/s320/100_0266.JPG" alt="" id="BLOGGER_PHOTO_ID_5337560166556052978" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Believe it or not, this is actually the finished, baked crust. For some reason, her parent's oven doesn't brown anything. It's still fully cooked though and was flaky and delicious.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVBlApggYyYGrGHc_akxbvorxwX0BlgWxGLG_7Ke2f2ZqrpaYWZXGWtef-rff2Q3AxWdl0nVGp0ovfEozLsfxyHGygI_B1kZlGy4sv8SAiyPverdf6larweQxFJ5_lnJMNYEY1FZyYUqu/s1600-h/100_0267.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpVBlApggYyYGrGHc_akxbvorxwX0BlgWxGLG_7Ke2f2ZqrpaYWZXGWtef-rff2Q3AxWdl0nVGp0ovfEozLsfxyHGygI_B1kZlGy4sv8SAiyPverdf6larweQxFJ5_lnJMNYEY1FZyYUqu/s320/100_0267.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562189277989074" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here I am mixing up the filling, combining the white chocolate and cream cheese. This would have sucked with just a whisk. What did people do before electricity? This hand mixer is probably older than I am and it keeps chugging away. They don't make stuff now like they used to.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTDjanHn4LSMLn2LXGBCaTMszYhcP1Z_Yp3SgWrTNcG-wL0WVG_9-lQH5_IvtQx-87jZBRFWqhAQTfD4R1L36Ot1NTHz-ulp0Q81fh-_77oXpdPSMIKLLDrf9jK4fUjpO0x7j8qb2fzFV/s1600-h/100_0268.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTDjanHn4LSMLn2LXGBCaTMszYhcP1Z_Yp3SgWrTNcG-wL0WVG_9-lQH5_IvtQx-87jZBRFWqhAQTfD4R1L36Ot1NTHz-ulp0Q81fh-_77oXpdPSMIKLLDrf9jK4fUjpO0x7j8qb2fzFV/s320/100_0268.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562195008036050" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The lovely Joanna spreading the filling in the crust. She may kill me for showing a picture of her. I dunno.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVEbjs9nZ5BivXy9RfCEDEw48M-wUMPiJjtmggI8scYpaN9cXZl7Hd032FHnJv9Tcy4y_BmCgu5vH0LULeINTviouqop0vfOunSN8J1BolI5xRhFqp5xGeX85Hygc1WJ9Itwr5DjOrT7f/s1600-h/100_0269.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVEbjs9nZ5BivXy9RfCEDEw48M-wUMPiJjtmggI8scYpaN9cXZl7Hd032FHnJv9Tcy4y_BmCgu5vH0LULeINTviouqop0vfOunSN8J1BolI5xRhFqp5xGeX85Hygc1WJ9Itwr5DjOrT7f/s320/100_0269.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562205213321778" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />That's some major deliciousness we got going on here...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVP5KFyPmBOxypNv8WbicIa6-AxLWlKCfDDlWRTU4-ZaXHuKWCxlixl_fNnTjwDbBwG7l98ZilWbiRbjWSqhgWArIFuRK11pvkOSAv-T65wrjAKCB5KoVFiyiT9dc5Ilogj24oAchZUM5/s1600-h/100_0275.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVP5KFyPmBOxypNv8WbicIa6-AxLWlKCfDDlWRTU4-ZaXHuKWCxlixl_fNnTjwDbBwG7l98ZilWbiRbjWSqhgWArIFuRK11pvkOSAv-T65wrjAKCB5KoVFiyiT9dc5Ilogj24oAchZUM5/s320/100_0275.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562207281545138" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Now to begin layering the strawberries on. This reminded me of making the Pepperoni Extreme Pizza when I worked at Rascal House Pizza in college...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzCjzyh8PIHEErlne-OSfEfv6Mwq3thKcHTmKnRy7l0Ibo8SHJcpjdxBDbfGH2ar47DL2HJoTTdubLn47DKluw3F7O9exrzsWajadhNDy8azgXnIu7a58ETcAhO9Mirx5Gr9tHE2Xcsw9/s1600-h/100_0276.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzCjzyh8PIHEErlne-OSfEfv6Mwq3thKcHTmKnRy7l0Ibo8SHJcpjdxBDbfGH2ar47DL2HJoTTdubLn47DKluw3F7O9exrzsWajadhNDy8azgXnIu7a58ETcAhO9Mirx5Gr9tHE2Xcsw9/s320/100_0276.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562722999735842" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />As you can see, being the OCD perfectionist I am, I only used the most aesthetically pleasing slices. The rest died while Joanna and I watched Food Network and waited for the glaze to set.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwnn-4fMfh92QcDXw-fEjp0zzdnWFthDh0HCL1-e84G_BAK9RDf21pSg-3YjlUSHYMkQmxrCgvN71zstFYFysLxGo-hj329AKkniHxGZSFUFwZUFbUnqRuP38berTOPsKQeevRRO2WM5p/s1600-h/100_0277.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwnn-4fMfh92QcDXw-fEjp0zzdnWFthDh0HCL1-e84G_BAK9RDf21pSg-3YjlUSHYMkQmxrCgvN71zstFYFysLxGo-hj329AKkniHxGZSFUFwZUFbUnqRuP38berTOPsKQeevRRO2WM5p/s320/100_0277.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562732524074738" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />What glaze, you say? Why, this one. A simple sugar glaze with some lemon juice in it. If I may be a snob, let me suggest you always use fresh lemon juice. Citric acid in a lemon shaped bottle does NOT equal lemon juice. We had to improvise here with the spatula as a pastry brush was not to be found.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHF41O4KoQL-euwC9fGKDril-n_np23SgHYOKTARc3Y81hjAQrU-I1kPcUV7vZ_ndBFXaey4guyvBOohZvKcLXob9n-HuavCJ_HPRAd6kN5Ksqjs0XPIM_vFbiFe3oI8jg1Jo1LvVH_-T/s1600-h/100_0278.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHF41O4KoQL-euwC9fGKDril-n_np23SgHYOKTARc3Y81hjAQrU-I1kPcUV7vZ_ndBFXaey4guyvBOohZvKcLXob9n-HuavCJ_HPRAd6kN5Ksqjs0XPIM_vFbiFe3oI8jg1Jo1LvVH_-T/s320/100_0278.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562741922480914" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It is finished. So lovely and delicious. So rich and wonderful. So bursting with flavor. Next time we make one of these, I'm not sharing. It will just be me, a fork, and a soon to be empty tart pan. As a result, let me also add "sinful" to the list of adjectives to describe this delight, as it could drive a fella to gluttony.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVJS9cKVjK061bjezq_2OPJewTGd6RLZl7JQnYBIxtPEAs1lX1K2KDbuj_6awO-nEmJS3vK_JCSec9rnwEPTdYsOzK5iV7s1piVLkeb5lAkXmvbR_YMuPBV26mB_A-OGSGCr9Z81X3Mhyphenhyphen/s1600-h/100_0279.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVJS9cKVjK061bjezq_2OPJewTGd6RLZl7JQnYBIxtPEAs1lX1K2KDbuj_6awO-nEmJS3vK_JCSec9rnwEPTdYsOzK5iV7s1piVLkeb5lAkXmvbR_YMuPBV26mB_A-OGSGCr9Z81X3Mhyphenhyphen/s320/100_0279.JPG" alt="" id="BLOGGER_PHOTO_ID_5337562742381141410" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />L'chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-55078083976081042812009-05-19T08:00:00.000-07:002009-05-19T14:59:46.298-07:00Holy crap I love sushiIf there is one thing I really really love it is sushi. I love all Asian food but I love sushi so much it borders on idolatry. I think back to how I never tried this delectable meeting of food and art prior to my teen years and weep for lost time. If you've never tried it, you haven't lived.<br /><br />While I've tried my hand at making sushi in the past (and likely will again in the future), it is one of those things I tend to leave to the professionals. Here in Pittsburgh, we have a number of places to obtain these little bites of joy, from a stand in Wholey's in the Strip District (which isn't too bad actually), to the joke of pre-prepared yuck that some grocery stores have, to my current favorite place, <a href="http://www.sushi-tomo.com/home.html">Sushi Tomo</a> in the North Hills.<br /><br />If you haven't been to Sushi Tomo, then go. It's on McKnight Rd., three lights off the exit from 279. Tell them I sent you. It won't get you a discount and they'll have no idea who I am, but you'll feel like an insider and we all love a little ego boost, no matter how fleeting. Even if you don't like sushi, they have Japanese food so good that you might briefly consider that it wouldn't have been so bad if Emperor Hirohito would have prevailed in WWII. Here's a few pics of my recent visit to whet your appetite. The quality isn't the greatest as I took these on my phone (the camera battery was dead). There was another plate with a soft shell crab and the Dinosaur roll on it but it mysteriously disappeared before I could pick up my Blackberry to take the picture. I would have asked what happened but my mouth was full. What a strange coincidence...<br /><br />This is an appetizer I don't even think is on the menu. My roommate Scott eats there enough to have sent Ricky's kids to college so we always get this. It is octopus, shredded seaweed, and julienned cucumber in a really light sauce (maybe rice vinegar?) and with toasted sesame. As I'm not a fan of chewing rubber, I generally eschew octopus but it is delicious in this dish...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWY136vP4vTRyetqnTWZ4mYP_07_qykcjjgyNe19_LJBj0c7LiCLelvegxV-hRpv17A14rUsS2yGI9KNWXDMhvdTG-eTBiFdlehvZRPAhDi-v1_U52mgTaGcMrbxbmu716RSXg4GDIJEE/s1600-h/sushi+app.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWY136vP4vTRyetqnTWZ4mYP_07_qykcjjgyNe19_LJBj0c7LiCLelvegxV-hRpv17A14rUsS2yGI9KNWXDMhvdTG-eTBiFdlehvZRPAhDi-v1_U52mgTaGcMrbxbmu716RSXg4GDIJEE/s320/sushi+app.JPG" alt="" id="BLOGGER_PHOTO_ID_5337553439064197906" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This plate survived long enough to have a picture taken. At the top left we have the Pittsburgh Roll, which is smoked salmon, cream cheese, and avocado. This is about as non-Japanese as sushi comes but I'm a Jew. Stuff lox and cream cheese in something and I'm there. Does anyone else hear The Vapors playing? Next to that is my favorite roll, Unagi Maki, otherwise known as eel roll. It contains barbequed eel, avocado, some crazy good eel sauce, and toasted sesame seeds. Let me just say, I love eel. I realize it is incredibly fatty and not good for you at all. Regardless, it is fantastic. Give me a nice piece of eel on a bed of rice and I'll purr like a walrus. I know walruses can't purr. Neither can I. I do love Family Guy though. Last but not least is the Magic Roll. This roll is all that the name promises. It is a spicy tuna roll with avocado and tempura flake on top. Judging by this plate, I'd also say it's a safe bet to say I love avocado. Maybe I'll make you kids homemade guacamole sometime.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj4oPcSw67wZhKytAMFxHFJridiQdllCK1Au3ooTNW6cISkDopTvnasatGRiZpwiubFhFd8V_-3F4Rtiu-21S_AE6Cb637m33bGGT67_saHxsuqtDqOOBNO3jBkAmQyJH8UWtMzbFInH9/s1600-h/sushi.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbj4oPcSw67wZhKytAMFxHFJridiQdllCK1Au3ooTNW6cISkDopTvnasatGRiZpwiubFhFd8V_-3F4Rtiu-21S_AE6Cb637m33bGGT67_saHxsuqtDqOOBNO3jBkAmQyJH8UWtMzbFInH9/s320/sushi.JPG" alt="" id="BLOGGER_PHOTO_ID_5337553174063770386" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />What we have here is Joanna's dinner. The beef teriyaki. I know that using chopsticks isn't easy for everyone. There have been times in my life where, with a downcast gaze, I've asked for a fork. That said, this dish makes you want to ask for a straw to slurp up every last bit of sauce. I'm not sure what the etiquette is with regards to such an action but one taste of this sauce and you'll agree with me that Miss Manners can take a one way trip to Gehenna.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1sHEqtB08qBR-f1QBEC0EZwOEOthsuNw_oHGGCNm6wvz8LBd-njsdWVrdlYXfIFVYA4ufYCUBSpJrgvp1-e6nH7miXAVd_N1NhZThf9G6DqPYL5DcrLlRMvTxOIUbTb9oZIknGAdG2gW/s1600-h/teriyaki.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1sHEqtB08qBR-f1QBEC0EZwOEOthsuNw_oHGGCNm6wvz8LBd-njsdWVrdlYXfIFVYA4ufYCUBSpJrgvp1-e6nH7miXAVd_N1NhZThf9G6DqPYL5DcrLlRMvTxOIUbTb9oZIknGAdG2gW/s320/teriyaki.jpg" alt="" id="BLOGGER_PHOTO_ID_5337554035723596626" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I also suggest you try the Fuki Plum Wine with your meal. Your taste buds will thank you. Go forth and eat! L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1tag:blogger.com,1999:blog-8026317393639051424.post-57055472811237583922009-05-13T19:47:00.000-07:002009-05-13T20:39:05.932-07:00X-Treme Chocolate Double-Nut Caramel Ladyfinger TorteI figured I'd start out our postings on here with a few pictures of a delicious dessert that was featured on The Food Network Challenge: Southern Living Showdown. We made this a few weeks ago to accompany a dinner that Joanna made me of pork roast with a blueberry, red wine, and caper sauce, roasted red skin potatoes with rosemary, and steamed artichokes.<br /><br />Here is the link to the recipe since I'm all about attribution: <a href="http://www.foodnetwork.com/recipes/food-network-challenge/x-treme-chocolate-double-nut-caramel-ladyfinger-torte-recipe/index.html">X-Treme Chocolate Double-Nut </a><a href="http://www.foodnetwork.com/recipes/food-network-challenge/x-treme-chocolate-double-nut-caramel-ladyfinger-torte-recipe/index.html">Caramel Ladyfinger Torte</a><br /><br />Before we get to the pictures, let me just say that this dessert was amazing. By amazing I mean you want to roll around in it like a hog in slop. It has so much going on but the flavors all balance out perfectly. It is insanely rich though so don't plan on eating big pieces of it.<br /><br />As an editorial note, it is ridiculously difficult to get soft ladyfingers in this town. Joanna and I went to Giant Eagle (several locations), Trader Joe's, Target, and Sam's Club before finally finding them at Shop N' Save of all places. Then, this past weekend, I decided to make a raspberry tiramisu and this time Shop N' Save didn't have them either. We even went down to Penn Mac in the Strip and, while they had 4 types of crunchy ladyfingers, no soft ones were to be found. The moral of the story is, don't make yourself crazy. Substitute in pound cake if you can't find soft ladyfingers and call it a day. Having done it in the raspberry tiramisu, I can tell you it works splendidly. Anyways, on to the pictures!!!<br /><br /><br />This is the first step in the cake, a layer of Nutella, the chocolate hazelnut spread of the gods...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQLCyD-41LQiutumRZemcE8I9TixTqNtoCRNxusp35PkaKHbfN5aiM2DzUUImYr4pGXKEO6rNMRO9NqZSKC_SGzV0u1TgSkr25wxfXgrznR4EQ0rvOvelkGmw8JIyIzXdTyrVFInSZfwJ/s1600-h/1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQLCyD-41LQiutumRZemcE8I9TixTqNtoCRNxusp35PkaKHbfN5aiM2DzUUImYr4pGXKEO6rNMRO9NqZSKC_SGzV0u1TgSkr25wxfXgrznR4EQ0rvOvelkGmw8JIyIzXdTyrVFInSZfwJ/s320/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5335509544502615250" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add in a layer of caramel and pecans to increase the insanity...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPB7ozVsT2pykVK0JInlinz82hl1WrEsdmR7eWwr8as31WmpvNh0FXrv1QdMXTIfjE9SzcsC0kAf2vGTIEvYepa0bQYu0W2RwG-1Unzs77Kxn75tus6SaF12bfM4quD3pUJzd_JIxoTXoK/s1600-h/2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPB7ozVsT2pykVK0JInlinz82hl1WrEsdmR7eWwr8as31WmpvNh0FXrv1QdMXTIfjE9SzcsC0kAf2vGTIEvYepa0bQYu0W2RwG-1Unzs77Kxn75tus6SaF12bfM4quD3pUJzd_JIxoTXoK/s320/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5335509872116679698" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It's still not crazy enough so let's add in homemade chocolate mousse...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzuB6vqmU5zq9LgJcgbD9jJlVKeEJ0xRf-0neSHaGYiVx8-afkMnRZOvuoZWcmCdh77N4Up4DIHH4rpFL5MbmYr-nJ0jKwD-pNDeSAR0lc9Nch6YOEl2h-OGFy9iMjCN8h9rQ1fEijUoT/s1600-h/3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzuB6vqmU5zq9LgJcgbD9jJlVKeEJ0xRf-0neSHaGYiVx8-afkMnRZOvuoZWcmCdh77N4Up4DIHH4rpFL5MbmYr-nJ0jKwD-pNDeSAR0lc9Nch6YOEl2h-OGFy9iMjCN8h9rQ1fEijUoT/s320/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5335510014305505266" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My crazy tattooed arm is sprinkling shaved chocolate on top...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ajaWzLUi2cvOn_x4K28o7EOXcJRFQujebFig7mvM38Ghifehubc37L2p1r84-z2DCbjE_ssA6CRVt_vXF1iWG8syDPcQHCtEfQ4BiX7OHgIvJYaFaml9JB_uIL619lSnmvLy0NmBA7xu/s1600-h/4.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ajaWzLUi2cvOn_x4K28o7EOXcJRFQujebFig7mvM38Ghifehubc37L2p1r84-z2DCbjE_ssA6CRVt_vXF1iWG8syDPcQHCtEfQ4BiX7OHgIvJYaFaml9JB_uIL619lSnmvLy0NmBA7xu/s320/4.jpg" alt="" id="BLOGGER_PHOTO_ID_5335510051474616082" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />And here we have the finished creation, dusted with confectioners sugar as a finale...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIcmRPwcXBSVwDcQTeZsGaGX7fz6nKxRP45paCjEj2WM3RqjkL01aWZfY4i31ArVaqRRYO4gtNU_foxk7TGEGR6rFG9KJid_yI8VZyw5M8-Nxyl4UvlGLiFv0tOXwigw45uOhpO72M6TD/s1600-h/5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIcmRPwcXBSVwDcQTeZsGaGX7fz6nKxRP45paCjEj2WM3RqjkL01aWZfY4i31ArVaqRRYO4gtNU_foxk7TGEGR6rFG9KJid_yI8VZyw5M8-Nxyl4UvlGLiFv0tOXwigw45uOhpO72M6TD/s320/5.jpg" alt="" id="BLOGGER_PHOTO_ID_5335510092503122706" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A cross-section of the torte. The need for more photogenic plates has been discussed and heated negotiations are under way.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1Ot2PkmrdmGj3vLC0kEcFMH7CHMYmcuKkpj68P6_o8jAtcg_yf0MbU7hVnHwBopFHYhcT6cn91T1_ByexJle8n3gBtMCt3UO1xkZLEINrq6Gww9LW9mp9zBgyvKKuPiu3EoZijkYYvQG/s1600-h/6.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1Ot2PkmrdmGj3vLC0kEcFMH7CHMYmcuKkpj68P6_o8jAtcg_yf0MbU7hVnHwBopFHYhcT6cn91T1_ByexJle8n3gBtMCt3UO1xkZLEINrq6Gww9LW9mp9zBgyvKKuPiu3EoZijkYYvQG/s320/6.jpg" alt="" id="BLOGGER_PHOTO_ID_5335510134077247826" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />As always, L'Chaim!Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com0tag:blogger.com,1999:blog-8026317393639051424.post-34186404372026516352009-05-13T19:28:00.000-07:002009-05-13T20:38:26.354-07:00Greetings and Salutations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Jg6w0oad1sWGgDADL0kAFqR-nKIpdBWkj6KFwcWkI4VRz6fu1cNtGNaM3vZfokjb8a1bAipThdkNrWFGqDjYQPRC6iDB45gUTNpxXVOooqJzSrFuKQgICTmdAZfNN4sD7QJT0O3OODRj/s1600-h/IMG00217.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Jg6w0oad1sWGgDADL0kAFqR-nKIpdBWkj6KFwcWkI4VRz6fu1cNtGNaM3vZfokjb8a1bAipThdkNrWFGqDjYQPRC6iDB45gUTNpxXVOooqJzSrFuKQgICTmdAZfNN4sD7QJT0O3OODRj/s320/IMG00217.JPG" alt="" id="BLOGGER_PHOTO_ID_5335518749284484994" border="0" /></a>These days, people tend to live to work, they don't work to live. We run around, work too long, eat food made in a test tube, strive for tons and tons of possessions, and miss out on those precious moments life has to offer. I look at it this way, once we have our basic needs met, the rest is ganache, sweet delicious icing on the cake. I'm all about the icing. This blog is dedicated to enjoying those little things in life like a delicious meal, listening to a symphony, seeing sights, and most importantly, doing it with those you love. I might have strong views on religion, politics, and just about any subject you can think of, right down to Quantum Mechanics, but you'll never hear that mentioned here. Here, we are all about food and fun.<br /><br />As stated before, I'm not any sort of expert epicurean. I dream of one day owning a bakery but right now I'm just a foodie who likes what he likes and dreams about sharing his love for food with others. Generally, I'll be writing about things my girlfriend and I cook or bake and our culinary explorations. At times, I'll share some of our other travels and experiences. Joanna will also pipe in fairly regularly with her thoughts. Most people think of Pittsburgh and assume we're all Yeungling swilling, kielbasa eating fools. We are, but only if the Pens or Steelers are playing. The rest of the time, this city has a lot to offer and I aim to discover it all.<br /><br />The Jews have a toast, "L'Chaim!", which means "To life!". This is the motto and mission we now undertake.Facehttp://www.blogger.com/profile/14616864866608368193noreply@blogger.com1