tag:blogger.com,1999:blog-28983458829244495572024-03-17T20:03:57.288-07:00Seasonal Eatingfun with fresh local fruits & veggiesseasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.comBlogger581125tag:blogger.com,1999:blog-2898345882924449557.post-80158083641566745892021-11-14T08:30:00.001-08:002021-11-28T17:56:56.374-08:00British Sausage Rolls<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZYFBvqWe5mVoSP02omt2u0gt0-ly-d0KSZqyjJzfsFb4MzEPsUk4pE995AZYviUpr9KGVxEyZY4FmsH3k4fPmJF6s9cWUCJfAjNXCw2kc1C9HPqD6fCFlRJVMXUBTcIMJliqVfZzeGk/s600/newP1012269_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZYFBvqWe5mVoSP02omt2u0gt0-ly-d0KSZqyjJzfsFb4MzEPsUk4pE995AZYviUpr9KGVxEyZY4FmsH3k4fPmJF6s9cWUCJfAjNXCw2kc1C9HPqD6fCFlRJVMXUBTcIMJliqVfZzeGk/w400-h300/newP1012269_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sizzlin' Goodness</td></tr></tbody></table>
<h3>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a> and Bruce</h3>
<p></p>
<p>One thing I’ll say for the Pandemic, it’s given us virtual ways to show up and do just about anything. Still, 18 months into it, the Black Hat Virtual Tea Party, created by my friend Rox, was a new one on me. Participants each brewed favorite teas and made or otherwise obtained some favorite tea-friendly foods. Menu-wise, the second thing that came into my mind (after <a href="http://www.seasonaleating.net/2021/10/cranberry-orange-mini-scones.html">scones</a>) was the delicious sausage rolls we’d bought in early morning from London street vendors. Warm, juicy, and fragrant, the delicate puff pastry surrounding hearty sausages sustained us till mid afternoon. So, I thought, why not serve mini sausage rolls as a savory component for tea?<span></span></p><a name='more'></a><p></p>
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<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ni-9_e0zfmJc47t1BbHL37HuZaOVThCv2qmpD3gsp5HnIjPCxlwCJD9BMqburK2ry9UWOBZ2OANRbIvcfguhe9m4sPCxPHv0hjRt9UoMgDPVqikD26jTpYWXV3kg2VDyIWV8jL0F_Q4/s600/IMG_3020_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ni-9_e0zfmJc47t1BbHL37HuZaOVThCv2qmpD3gsp5HnIjPCxlwCJD9BMqburK2ry9UWOBZ2OANRbIvcfguhe9m4sPCxPHv0hjRt9UoMgDPVqikD26jTpYWXV3kg2VDyIWV8jL0F_Q4/s320/IMG_3020_sm.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A Hearty Addition to Tea Snacks</td></tr></tbody></table>Because Bruce had excellent results making <a href="http://www.seasonaleating.net/2012/02/homemade-spicy-italian-turkey-sausage.html">Spicy Italian Turkey Sausage</a>, he was our designated British sausage-maker. He used the traditional ground pork, plus standard Brit seasoning: onion and sage, and a small bit of thyme and nutmeg. We eliminated the traditional breadcrumbs, since (to us Californians) the starchy component of typical Brit sausages obscures the meaty flavors. I used premade puff pastry, to save work and because Trader Joe’s puff pastry is the perfect size (8 inches x 10 inches) for sausage rolls. No rolling out dough or fussing needed!<p></p>
<p></p>
<p>Puff pastry is friendly as long as it’s chilled before handling. If frozen, put it into fridge to defrost the night before. Keep the pastry cold until you need it. To roll up the sausage rolls evenly, without stretching the pastry in a bad way, don’t skip this step: After forming the sausage on top of the pastry strips, return pastry strips with sausage to the fridge for 10 – 20 minutes before rolling. This means making room for a baking sheet or two, but the payoffs are easier and more even rolling, better looking rolls, and flakier pastry texture.</p>
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<p>If your puff pastry is a different shape or size than 8 inches x 10 inches, cut it into pieces about 4 inches by whatever length you have up to 10 inches. As long as you divide the sausage into the same number of pieces as the number of pastry sheets, you’re good. Keep in mind that you’ll be cutting the rolls into smaller pieces, and this whole project is forgiving if you chill the pastry right.</p>
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<p>Cheers, Pip-pip, and Enjoy!</p>
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<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXaBt_x9Us_rcAlcuNQYfE6oOsOusCDeChlVEZy6fuHhRmkRWanmW_x_DnFZrCyeoMVd9krkFX1XGoa0EbltAbkTlci4n5CCUejmguImbAORIX429OeG7sHrZXPbkJIIl_HHERocUuKA/s727/newP1012279_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Three sausage rolls on plate with parsley" border="0" data-original-height="727" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXaBt_x9Us_rcAlcuNQYfE6oOsOusCDeChlVEZy6fuHhRmkRWanmW_x_DnFZrCyeoMVd9krkFX1XGoa0EbltAbkTlci4n5CCUejmguImbAORIX429OeG7sHrZXPbkJIIl_HHERocUuKA/w330-h400/newP1012279_sm.jpg" width="330" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frozen and Reheated Leftovers</td></tr></tbody></table><b>Sausage Rolls</b><br />
makes about 36 (1-inch) rolls<p></p>
<p></p>
<ul><li>½ cup finely chopped onion</li>
<li>18 oz. package of puff pastry</li>
<li>1 - 2 tbsp. olive oil</li>
<li>1 lb. bulk pork sausage</li>
<li>1½ tsp. crushed sage leaves</li>
<li>1 pinch thyme leaves</li>
<li>1 pinch nutmeg</li>
<li>1 tsp. salt</li>
<li>½ tsp. black pepper</li>
<li>2 tbsp. flour for rolling pastry</li>
<li>1 egg, beaten, for egg wash</li></ul>
<p></p>
<p>If puff pastry is frozen, remove from freezer the night before. Defrost in the refrigerator.</p>
<p></p>
<p>Heat oil over medium heat in small skillet. Add finely chopped onion and sauté until golden, about 6 minutes, stirring frequently. Cool.</p>
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<p>Meanwhile mix together sage, thyme, nutmeg, salt, and black pepper in a cup. Break up bulk sausage with wooden spoon in a medium mixing bowl, sprinkle in spices and combine till uniform. When onion is cool, stir into meat mix. Refrigerate.</p>
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<p>Fit two baking sheets (I used rimmed) with baking parchment. Prepare a lightly floured surface for handling the pastry.</p>
<p></p>
<p>Open puff pastry and carefully unfold sheets onto floured surface. Roll each, if needed, to approximately 8 inches x 10 inches. Cut each sheet in half lengthwise, to about 4 inches x 10 inches. Lift onto parchment lined baking sheets.</p>
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<p>Divide sausage into 4 equal parts, one for each pastry rectangle. Roll small handfuls into tube shapes and line up lengthwise along the middle of each puff pastry rectangle, leaving about ½ inch gap at each end. Even out by pinching and smoothing sausage as needed.</p>
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<p>Let pastry rest in the refrigerator for 10 – 20 minutes. This makes the pastry much easier to roll without stretching unevenly.</p>
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<p>Preheat oven to 400 degrees F.</p>
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<p>Remove rolls from refrigerator and brush long edges with beaten egg. Starting at one long edge, roll pastry over the meat and over egg-washed edge, forming a cylinder. Reposition if needed so seam side is down. Repeat for other rolls.</p>
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<p>Cut rolls into 1-inch pieces, or whatever size you prefer. (I use a small serrated knife.) If longer than 2 inches, cut a slit or two in each top. Brush each piece with egg wash.</p>
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<p>Bake at 400 degrees until golden brown, about 20 minutes. Transfer to cooling rack for about 15 minutes before serving.</p><p>Freeze leftovers in double plastic bags and reheat on defrost cycle in microwave.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CR3HeVNpLAt8ovFle-js-GdSlb5qfNljdtmyim76zf2BLxNTK_sBxthlICl4iN5frNdtFeIBD4vnq3qhAAYKeBoNUkK-ocy7gkcVttNJ2hjjvVHnep4-pBEMh837drDApgqpD_jCJ58/s600/01-P1011419_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="4 Dough Rectangles Being Rolled out" border="0" data-original-height="401" data-original-width="600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CR3HeVNpLAt8ovFle-js-GdSlb5qfNljdtmyim76zf2BLxNTK_sBxthlICl4iN5frNdtFeIBD4vnq3qhAAYKeBoNUkK-ocy7gkcVttNJ2hjjvVHnep4-pBEMh837drDApgqpD_jCJ58/w640-h428/01-P1011419_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shaped Pastry for Sausage Rolls</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAFAEc_9T3SVOj8_Z02t9dKdvDJvuGchkn10gCm54Rvcshe6M8Dxsj51okPJUXjrXOL0KzqaI0KBMAFT8wKao40DhvQWbGe3wCxGeh9tKP4G0m5_sByI_cdjplbAHNiVvLroR262koUM/s600/02-P1011427_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sausage on Pastry Before Rolling" border="0" data-original-height="476" data-original-width="600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAFAEc_9T3SVOj8_Z02t9dKdvDJvuGchkn10gCm54Rvcshe6M8Dxsj51okPJUXjrXOL0KzqaI0KBMAFT8wKao40DhvQWbGe3wCxGeh9tKP4G0m5_sByI_cdjplbAHNiVvLroR262koUM/w640-h508/02-P1011427_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding Sausage and Egg Wash for Sealing</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqM1mIZSZ_zHSETZ0N9jvnBA9DP9s_merA451_y5k_T-jvgxYlOs34DP4DQjXacYEZa5M1fuB4wDX0eLgWxxoWGRALWFQqHZmNv_OALdQkzIq0gAg1VIbyYZP5bmq73rQ4iv5Yshsbi8/s600/03-P1011431_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Two Long Sausage Rolls" border="0" data-original-height="364" data-original-width="600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqM1mIZSZ_zHSETZ0N9jvnBA9DP9s_merA451_y5k_T-jvgxYlOs34DP4DQjXacYEZa5M1fuB4wDX0eLgWxxoWGRALWFQqHZmNv_OALdQkzIq0gAg1VIbyYZP5bmq73rQ4iv5Yshsbi8/w640-h388/03-P1011431_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rolling and Sealing Sausage Rolls</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM42n_cOr1qV258zN9dfM0AswqdxRPKYfoDn4JaMnZpakTWPgKnvFraD_JyTXFJUb9SlnfOSiB-owNoAYw81CtCXF7E9OTliphKfanRZkqYyWq0dJYrDA1gmlx1saQF41CwUg2m-cb5E/s600/04-P1011452_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Two Long Sausage Rolls, One cut into Pieces" border="0" data-original-height="345" data-original-width="600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM42n_cOr1qV258zN9dfM0AswqdxRPKYfoDn4JaMnZpakTWPgKnvFraD_JyTXFJUb9SlnfOSiB-owNoAYw81CtCXF7E9OTliphKfanRZkqYyWq0dJYrDA1gmlx1saQF41CwUg2m-cb5E/w640-h368/04-P1011452_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cutting Rolls into Pieces</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej9d2R_LABKxgKNTuroTNHAEu3Br_LuSzXTPF25_s4t8BS5u3qYjvdHvWD0ju9dQ6jSqiwxi82get_pYHFsAlvPtmQ4aIEVCSWCoiy4Iea9MpWjrAr8DsUHPoLYyl41cbQExZ7qW6LL4/s600/05-P1011436_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sausage Rolls Cut into Pieces for Baking" border="0" data-original-height="396" data-original-width="600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej9d2R_LABKxgKNTuroTNHAEu3Br_LuSzXTPF25_s4t8BS5u3qYjvdHvWD0ju9dQ6jSqiwxi82get_pYHFsAlvPtmQ4aIEVCSWCoiy4Iea9MpWjrAr8DsUHPoLYyl41cbQExZ7qW6LL4/w640-h422/05-P1011436_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding Egg Wash, Ready for Baking</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8jajKRJpH1y7LxgL_4Migqk6HcLYOty5IQAZ9fGSbQFKdolGz-OWQLjTyRlwTPRKpenYKcYnjPchw-cHJwEOLqLvRP_DbHlKMMbvaaQlYqLikiC2hE3vhgbbryh_SzQeQMq4sVFV2R4/s2048/06-P1011468_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sausage Rolls Cooling After Baking" border="0" data-original-height="1464" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8jajKRJpH1y7LxgL_4Migqk6HcLYOty5IQAZ9fGSbQFKdolGz-OWQLjTyRlwTPRKpenYKcYnjPchw-cHJwEOLqLvRP_DbHlKMMbvaaQlYqLikiC2hE3vhgbbryh_SzQeQMq4sVFV2R4/w640-h458/06-P1011468_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooling After Baking</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-81001412818857769412021-10-24T08:30:00.001-07:002021-11-09T22:15:51.623-08:00Cranberry Orange Mini Scones<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzjp9F-JdQkDwVXPNE1ME3YiJE45x9rn7Rp2At7kZ4u3oR7EpgYRNAUX5P_0iK_LY8Rw_xfcfEjDiifyZC5p3AqE0IvaOfoDYuw7DLE4oq1hCQTzhNQQHsyjuJnwFoqISqmhuVHdGfpA/s600/plated3_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Plate of Cranberry Orange Scones" border="0" data-original-height="471" data-original-width="600" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzjp9F-JdQkDwVXPNE1ME3YiJE45x9rn7Rp2At7kZ4u3oR7EpgYRNAUX5P_0iK_LY8Rw_xfcfEjDiifyZC5p3AqE0IvaOfoDYuw7DLE4oq1hCQTzhNQQHsyjuJnwFoqISqmhuVHdGfpA/w400-h314/plated3_sm.jpg" width="400" /></a></div>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a><a a="" href="http://www.seasonaleating.net/p/about-me.html" robin=""></a></h3>
<p></p>
<p>You say teatime, I say scones. Tea with scones is the perfect pick-me-up combination: slightly sweet, lightly fruity, and caffeinated. Both festive and easy to make, scones can be created in endless varieties. You can freeze them either before or after baking, and they taste perfect after a short time in the oven. I’ve blogged <a href="http://www.seasonaleating.net/2014/01/currant-scones-or-fat-r"><span class="s1">Classic Currant Scones</span></a> and <a href="http://www.seasonaleating.net/2016/02/orange-chocolate-chip-scones.html"><span class="s1">Chocolate Chip Orange Scones</span></a>. For our recent <a href="http://www.seasonaleating.net/2021/10/how-to-virtual-tea.html"><span class="s1">Virtual Tea</span></a> I wanted smaller scones to match the scale of the other foods, plus a richer flavor. So I made cream scones using heavy cream and egg, and divided the dough into 16 scones instead of 8. More scones, more treats for later.<span></span></p><a name='more'></a><p></p>
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<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi446DckkL5ksf3vkGgZqgK8NRNEY2Me13wYHbKApcWsKKIeR9YQBm3dc9jZsvo4RHtkWz1x9aLN14-wMO6R16SbQIrzKhUnC4vzAAwAcey9SNja2vx6GsL5YtJIouehiLr_iaJ2B57NQ8/s600/prep7_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Scones Rolled Out and Cut into Wedges" border="0" data-original-height="477" data-original-width="600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi446DckkL5ksf3vkGgZqgK8NRNEY2Me13wYHbKApcWsKKIeR9YQBm3dc9jZsvo4RHtkWz1x9aLN14-wMO6R16SbQIrzKhUnC4vzAAwAcey9SNja2vx6GsL5YtJIouehiLr_iaJ2B57NQ8/w400-h318/prep7_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Circular Guide Makes Rolling Out Easy</td></tr></tbody></table>I hasten to add that these are American style scones. I have yet to recreate the light, fluffy round scones I enjoyed in Tenby (Wales) with clotted cream and preserves. These scones are denser, with more butter and sugar. Glazed and loaded with fruit, American scones are typically served on their own. Because they’re cut into wedges instead of rounds, they’re easier and quicker to make, with less chance of overworking the dough, ensuring scones come out tender.<p></p>
<p></p>
<p>Freeze these either before or after baking. Before baking, place them on a plate without touching one another, and freeze for 1 hour. Then load them into a freezer dish or double freezer bags. Thaw in freezer overnight and bake and glaze as usual, or bake while still frozen and add a few minutes baking time. To freeze after baking, simply load cooled scones into freezer dish or double freezer bags without glazing. To thaw, bake at 300 degrees F for about 10 minutes, or put in fridge overnight.</p>
<p></p>
<p>I recently discovered that adding <a href="https://www.amazon.com/gp/prod">orange extract</a> to both the scones and the glaze boosts the orange flavor without being overpowering, in a way that orange juice cannot. <a href="https://www.amazon.com/gp/product/B000WR8THC/ref=as_li_tl?ie=UTF8&tag=seasona-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000WR8THC&linkId=30b98622d9ff490779b5ba75d5f6ebd6">Orange extract</a> has an oil rather than alcohol base. So it’s safe for kids and A.A. members, and also tastes better in frostings, glazes, and anything uncooked. It’s way cheaper than vanilla. I plan to experiment more with it as the holidays approach.</p>
<p></p>
<p><b><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5cWOe0YOQjJdq9vS7ikLDjr0jOjbiu3vNhxVAWKN4sILJ8TKIFIlmD8n34oZ2ZH5n9fhImnsPRCiS80M3aNJQ0XgwDmJu1HU7V2QTRQ4QjAiyp_gmdxgRpGylaYV1YKW1_eATSw_tKM/s684/plated2_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Six Scones on a Plate" border="0" data-original-height="684" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5cWOe0YOQjJdq9vS7ikLDjr0jOjbiu3vNhxVAWKN4sILJ8TKIFIlmD8n34oZ2ZH5n9fhImnsPRCiS80M3aNJQ0XgwDmJu1HU7V2QTRQ4QjAiyp_gmdxgRpGylaYV1YKW1_eATSw_tKM/w351-h400/plated2_sm.jpg" width="351" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Six of Sixteen Scones Baked, Ten Frozen</td></tr></tbody></table>Cranberry Orange Mini Scones</b><br />
makes 16 small scones*</p>
<p></p>
<ul><li>2 cups all purpose flour</li>
<li>½ cup sugar</li>
<li>2½ tsp. baking powder</li>
<li>¾ tsp. salt</li>
<li>½ cup unsalted butter, frozen</li>
<li>1 large egg</li>
<li>½ cup heavy cream</li>
<li>1 tsp. orange extract</li>
<li>½ tsp. vanilla extract</li>
<li>2 tsp. orange zest</li>
<li>1 heaping cup frozen cranberries</li>
<li>Flour for shaping dough</li>
<li>1 - 2 tbsp. cream</li>
<li>2 tbsp. coarse raw sugar (for sprinkling)</li>
<li>1 cup confectioners’ sugar</li>
<li>2 tbsp. fresh orange juice</li>
<li>¾ tsp. orange extract</li></ul>
<p></p>
<p>Whisk together flour, ½ cup sugar, baking powder, and salt in large bowl.</p>
<p></p>
<p>Set up a workspace for dough by flouring a board or nonstick surface.</p>
<p></p>
<p>Remove butter from freezer and grate with box grater. Immediately add to flour mixture, and rub in butter with your fingers till mixture resembles coarse crumbs.<span class="Apple-converted-space"> </span></p>
<p></p>
<p>In a medium bowl, beat egg till foamy and consistent.<span class="Apple-converted-space"> </span></p>
<p></p>
<p>Stir into egg: ½ cup heavy cream, 1 tsp. orange extract, vanilla extract, and orange zest.</p>
<p></p>
<p>Drizzle wet ingredients over dry, and add frozen cranberries. Fold ingredients together till flour is barely incorporated. Do NOT overmix! (See photos below.) You can always mix it more in the next step.</p>
<p></p>
<p>Turn dough onto floured board. Flour hands and work gently into a ball, incorporating any flour not mixed in the bowl. Add a tiny splash of cream if needed. Divide the ball in half with bench scraper or large knife. You will bake the two halves individually.</p>
<p></p>
<p>Shape half of dough into a 5-inch circle. Cut into 8 wedges with <a href="https://www.amazon.com/gp/product/B00004OCNJ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B00004OCNJ&linkId=e0cb26dbe172a7b397bbaf7239900a1f">bench scraper</a> or large knife, and transfer to parchment lined baking sheet. Refrigerate for 15 minutes.</p>
<p class="p1">Meanwhile, preheat oven to 400 degrees F. Then shape second half of dough into 5-inch circle, cut into 6 wedges. If you want to bake them right away, transfer to second parchment-lined baking sheet, and store in refrigerator before baking (you might have to remove first tray to bake).<span class="Apple-converted-space"> </span></p>
<p></p>
<p>Or, to freeze the second half and bake another day, place the scones on a parchment-lined plate and put into freezer for 1 hour. Then, remove scones from parchment and store in double zip-lock bags. This two-step process prevents scones from sticking to one another.</p>
<p></p>
<p>Remove baking sheet of scones from refrigerator. Brush with 1 – 2 tbsp. heavy cream. Sprinkle with coarse raw sugar.</p>
<p></p>
<p>Place baking sheet in center of preheated oven.<span class="Apple-converted-space"> </span></p>
<p></p>
<p>Bake for 15 – 20 minutes or so, until lightly browned on tops. Remove to cooling racks and allow to cool before glazing.</p>
<p></p>
<p>To make glaze: in small bowl, stir orange juice and ¾ tsp. orange extract into confectioners’ sugar. Drizzle or brush over scones.</p>
<p></p>
<p>Serve immediately, or store up to 3 days at room temperature.</p>
<p></p>
<p>*To make 8 regular-size scones, pat the entire dough evenly into an 8-inch circle and cut into 8 pieces with a bench scraper. Bake in one batch, or freeze some scones for later baking. Baking time will be about 22 – 25 minutes.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6W0bg15_DIrnaEju5CX3kpY7mF4kfK-TE52iuPkY_wigezjztyNTqAgZjevjRoxYFd68vhRVf_0HqSLiinubwz1OObZZEjbjRVfv48Dvw3qQU258wbJtiglFLCjiu0bWiN4N1Q85ii-Y/s600/prep1_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Grated Butter in Flour Mixture" border="0" data-original-height="351" data-original-width="600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6W0bg15_DIrnaEju5CX3kpY7mF4kfK-TE52iuPkY_wigezjztyNTqAgZjevjRoxYFd68vhRVf_0HqSLiinubwz1OObZZEjbjRVfv48Dvw3qQU258wbJtiglFLCjiu0bWiN4N1Q85ii-Y/w640-h374/prep1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rub Grated Butter into Dry Ingredients</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVIKfNu_l1Wsh7yjuKBcJKVJ4k1bjH4vHCuuFy6q3ZZvUNINM9aHellzLDsiMO4Vvxa_LSeXlolIVGoYlQQa4dmlNJHZ7Mc71CEAbHtUETrTZX3e1e0yoslcs-ZcFZRyXnh3J0wvqMyQ/s600/prep2_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Wet Ingredients, Dry Ingredients, and Frozen Cranberries" border="0" data-original-height="437" data-original-width="600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVIKfNu_l1Wsh7yjuKBcJKVJ4k1bjH4vHCuuFy6q3ZZvUNINM9aHellzLDsiMO4Vvxa_LSeXlolIVGoYlQQa4dmlNJHZ7Mc71CEAbHtUETrTZX3e1e0yoslcs-ZcFZRyXnh3J0wvqMyQ/w640-h466/prep2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Wet Ingredients and Frozen Cranberries to Dry Ingredients</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrGyrCayPqbC2YUOLmJmUoZYKDEtopzCARUogtROZUeUTW0JvLwRm7NU3OA-xZ-sRh7cTB8N94zsgULbeJ7JI1TK3RcYL9epA2ZlH3UPpr1PEIzGcwQ45qC6eEo2zrr7ZerTDQVnTJnE/s600/prep4_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Scone Dough Lightly Folded Together" border="0" data-original-height="499" data-original-width="600" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrGyrCayPqbC2YUOLmJmUoZYKDEtopzCARUogtROZUeUTW0JvLwRm7NU3OA-xZ-sRh7cTB8N94zsgULbeJ7JI1TK3RcYL9epA2ZlH3UPpr1PEIzGcwQ45qC6eEo2zrr7ZerTDQVnTJnE/w640-h532/prep4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fold Together Lightly with Rubber Spatula</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsbz5dD19cBqLVMgv0Qz6lBP1pr4l_gSLPeP8mcVd1t5WjWnnEKzoEML_bnbHip_Zsn0cWq6R2TZ9l5zqOA_NK9fUHZibKP4RMb5hKfBGSyxNvrXl0NwyMzlFelw4yOhsRouxZ5Fs9j4/s600/prep5_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Scone Dough Turned Out to Knead" border="0" data-original-height="450" data-original-width="600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsbz5dD19cBqLVMgv0Qz6lBP1pr4l_gSLPeP8mcVd1t5WjWnnEKzoEML_bnbHip_Zsn0cWq6R2TZ9l5zqOA_NK9fUHZibKP4RMb5hKfBGSyxNvrXl0NwyMzlFelw4yOhsRouxZ5Fs9j4/w640-h480/prep5_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Turn Out Loose Dough onto Working Surface</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBJYZ5w9cRx_KfDpmZk3PSN9W00HymF5Dpm1xwgheMs2ON1zaOhQnCcRA0ohLf3wNe9WXVIg7JsAF8Mgxqj1PrOGll2MvdL6iyvGXHN980qO_xnYlGiqgQyvICm6z6isT0zJpLCJj3A4/s600/prep9_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Scone Dough Patted into Circle" border="0" data-original-height="450" data-original-width="600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBJYZ5w9cRx_KfDpmZk3PSN9W00HymF5Dpm1xwgheMs2ON1zaOhQnCcRA0ohLf3wNe9WXVIg7JsAF8Mgxqj1PrOGll2MvdL6iyvGXHN980qO_xnYlGiqgQyvICm6z6isT0zJpLCJj3A4/w640-h480/prep9_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shape Dough into Circle</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aIlSK59T9thoXbdshXOvW7UvyqVRh9hpl4UK2ZosBgYP8Qjz6HoK51Y8_ZVreiCZNQdUST69gQaj0_gnGH65otycrEyXCV3es4O1A4mzCbRqs3hxj8PiyXy6O_eftdGM_d2j3SHZQIs/s600/prep8_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Scones Ready for the Oven" border="0" data-original-height="513" data-original-width="600" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aIlSK59T9thoXbdshXOvW7UvyqVRh9hpl4UK2ZosBgYP8Qjz6HoK51Y8_ZVreiCZNQdUST69gQaj0_gnGH65otycrEyXCV3es4O1A4mzCbRqs3hxj8PiyXy6O_eftdGM_d2j3SHZQIs/w640-h548/prep8_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cut Wedges, Brush with Cream, and Sprinkle with Raw Sugar</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWVskESAdZ7JGHdtyr-DW3Kf59GblaXMO97TormwhgpkHgCa8Me3Q5jDvSHbfsfIbrCR2NCbaEu4hfS8L8eq_aIK6bezQCxgtWmHPwaJ7JX6DfNjr3ZWEqP2hdS2J3QoLJdjXrEln2YI/s600/glazed1_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Scones Baked and Glazed" border="0" data-original-height="531" data-original-width="600" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWVskESAdZ7JGHdtyr-DW3Kf59GblaXMO97TormwhgpkHgCa8Me3Q5jDvSHbfsfIbrCR2NCbaEu4hfS8L8eq_aIK6bezQCxgtWmHPwaJ7JX6DfNjr3ZWEqP2hdS2J3QoLJdjXrEln2YI/w640-h566/glazed1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bake, Cool, and Glaze</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-69057218915360267672021-10-10T08:30:00.006-07:002021-11-28T17:58:25.135-08:00How to (Virtual) Tea<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvEyskjZcmK5n0gYVyy268HDoHVa-CE0lmcv4E6lEDrMTKIwjCa3sDTBDirsgKb0mKJwSpm5HEfsDZqmIeIIymSzUDSItNnwd299hosgShyphenhyphenzRfk9yZTzhbwPIFAfX_h2jJJQ36IOwtkk/s600/IMG_2878_cropcrop_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Tea tray with goodies" border="0" data-original-height="447" data-original-width="600" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvEyskjZcmK5n0gYVyy268HDoHVa-CE0lmcv4E6lEDrMTKIwjCa3sDTBDirsgKb0mKJwSpm5HEfsDZqmIeIIymSzUDSItNnwd299hosgShyphenhyphenzRfk9yZTzhbwPIFAfX_h2jJJQ36IOwtkk/w400-h297/IMG_2878_cropcrop_sm.jpg" width="400" /></a></div>by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
<p></p>
<p>The Black Hat Tea must go on, even during Pandemic times! Created by my friend Rox and scheduled in mid-October, it’s our annual way of getting together with friends for tea, traditional noshes, and celebration before the holiday commitments start pulling us in separate directions. Previously hosted in tearooms owned by friends Cindy and Danny, with a gap during 2020, in 2021 Rox scheduled a Zoom tea. Of course, this meant guests were responsible for their own tea and goodies. I can do this, if I work methodically, I hope. Challenge accepted!<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysmyecrr3S29aqrw14wXBEmHmG1NHIfvAS1yRgZQjz3V89Bd6voiP0rdjEh_YJ0emLrZdDA0biEe2MbDj-RCZC7uwLH-bm-tjosQ2Z4_Xv_CpwUDR2j8jpuCY5jYU6Saru7dfKik2UEE/s600/P1011401crop_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Mini Scones on Baking Sheet" border="0" data-original-height="296" data-original-width="600" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysmyecrr3S29aqrw14wXBEmHmG1NHIfvAS1yRgZQjz3V89Bd6voiP0rdjEh_YJ0emLrZdDA0biEe2MbDj-RCZC7uwLH-bm-tjosQ2Z4_Xv_CpwUDR2j8jpuCY5jYU6Saru7dfKik2UEE/w400-h198/P1011401crop_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scones Baked Just Before Tea</td></tr></tbody></table>I embraced the idea of making or otherwise acquiring all the traditional components of Afternoon Tea: tea, scones, and a variety of savories and sweets. At Cindy’s tearooms, a cup of soup served as a starter, so I incorporated that, though I failed to remember and serve it. My extensive menu took planning and a week of preparation, but now my freezer is stocked with assorted leftover goodies, so I’m prepared for impromptu visitors during the holidays. And also for when the munchies strike our family. Leftovers also served our friend who came by after the virtual party for a nosh before we ventured out to see the Beyond Van Gogh exhibition together.<p></p>
<p></p>
<p>So without further ado, the menu:</p>
<a href="http://www.seasonaleating.net/2013/08/carrot-soup-with-cilantro-or-basil-pesto.html"></a><div class="separator" style="clear: both; text-align: center;"><a href="http://www.seasonaleating.net/2013/08/carrot-soup-with-cilantro-or-basil-pesto.html"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz-R-XgTQzfgKelacgIfbLxPDA3mVEAqBuLGQcAPDTccP9kpC06ll1W9cudp1EwlCCB57YOf3z9hZSxCkjWpevYI9sTEff8LDTzKs9WKfPj4Qql6TUZ0WFM9LRcVObjU0uDMdscIjqSM/s1145/P1011470crop_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Three Tiered Tea Tray Filled with Goodies" border="0" data-original-height="1145" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJz-R-XgTQzfgKelacgIfbLxPDA3mVEAqBuLGQcAPDTccP9kpC06ll1W9cudp1EwlCCB57YOf3z9hZSxCkjWpevYI9sTEff8LDTzKs9WKfPj4Qql6TUZ0WFM9LRcVObjU0uDMdscIjqSM/w210-h400/P1011470crop_sm.jpg" width="210" /></a></div><ul><li><a href="http://www.seasonaleating.net/2013/08/carrot-soup-with-cilantro-or-basil-pesto.html">Autumn Carrot Soup</a> (see Autumn Ginger variation below recipe)</li>
<li><a href="http://www.seasonaleating.net/2021/11/british-sausage-rolls.html">Mini Sausage Rolls</a></li>
<li>Turkey Cranberry Tea Sandwiches (recipe below)</li>
<li>Almond Chicken Salad Tea Sandwiches (recipe below)</li>
<li><a href="http://www.seasonaleating.net/2021/10/cranberry-orange-mini-scones.html">Cranberry Orange Scones</a></li>
<li>Toasted Pecan Cranberry Mini Oatmeal Cookies (recipe to come)</li>
<li><a href="https://sallysbakingaddiction.com/double-chocolate-m">Chocolate Chocolate Chip Mini Muffins</a></li>
<li><a href="https://gaylesbakery.menu/">Ginger Cookies</a></li>
<li><a href="https://www.amazon.com/gp/product/B00U9WOVKE/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B0">Cadbury Chocolate Fingers</a></li>
<li><a href="https://www.amazon.com/gp/product/B076Y1KG66/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B076Y1KG66&linkId=00309b15b98e4f">Chocolate Covered Cherries</a></li>
<li><a href="https://www.amazon.com/gp/product/B0065IV48S/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B0065IV48S&linkId=5e6d11d7af98149f284335cfaaf5a3ea">British Black Tea</a> and <a href="https://www.amazon.com/gp/product/B0000E5L40/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B0000E5L40&linkId=35ddbfcf6b298e327d3fbe95375db869">Rose Scented Black Tea</a></li></ul>
<p></p>
<p>To simplify my challenge, I relied on making items that freeze well in advance, as well as pre-made and on-hand resources. The tea came from our stash. The almond chicken salad, bread for sandwiches, and ginger cookies were from <a href="https://gaylesbakery.menu/">Gayles Bakery</a>, picked up early on the day of the tea for freshness. The Cadbury chocolate fingers and chocolate covered cherries were impulse grocery items to provide small candy-like options. I froze our soup portions, the chocolate chocolate chip muffins, and the unbaked cranberry orange scones.</p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ne4gEiaNRD0a-C6vk7yJbbCHKHZ8kCjbH6xS12qJqgDIFlJKr767Fqhj_sLJt4YtQPtyxYrTFaNIGaOyK_HlOtAuLcOxL8JWy-S53ThuRoUjYk2WX-Xg9RmC6bfbQAlYEhEzf0PHnJU/s611/IMG_2878_crop_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Top and Mid Levels of Tea Tray Treats" border="0" data-original-height="611" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ne4gEiaNRD0a-C6vk7yJbbCHKHZ8kCjbH6xS12qJqgDIFlJKr767Fqhj_sLJt4YtQPtyxYrTFaNIGaOyK_HlOtAuLcOxL8JWy-S53ThuRoUjYk2WX-Xg9RmC6bfbQAlYEhEzf0PHnJU/w314-h320/IMG_2878_crop_sm.jpg" width="314" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Top Level: Sweets, Mid Level: Scones</td></tr></tbody></table>On the day before, I did as much as possible, which wasn’t that much. I thawed the frozen puff pastry for the sausage rolls. I made the pecan cranberry oatmeal mini cookies the night before, since they retain their desired crunchy-on-the-outside, chewy-on-the-inside profile for only a day or two (though they still taste delicious and freeze well). I also thawed the soup and the chocolate chocolate chip muffins.<p></p>
<p></p>
<p></p>On tea day, my husband Bruce did an early run to Gayle’s for the sandwich stuff and ginger cookies. Meanwhile I loaded up our <a href="https://www.amazon.com/gp/product/B08QZB1LP2/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B08QZB1LP2&linkId=cc437f2d80b41fe7">three tiered tea/cake stand</a> with chocolate muffins, oatmeal mini cookies, Cadbury fingers, and chocolate covered cherries, to be further filled as other foods were completed.<p></p>
<p></p>
<p>Then I baked the scones and made their orange glaze. As the scones cooked and cooled, we divided our labor for the sausage rolls. Bruce, a proven <a href="http://www.seasonaleating.net/2012/02/homemade-spicy-italian-turkey-sausage.html">super sausage maker</a>, handled that part while I concentrated on the pastry. The recipe (to be posted in November) requires numerous rest-and-refrigerate stages. So, in between I made the tea sandwiches (recipes below). I glazed the cooled scones and added those and the sandwiches to our <a href="https://www.amazon.com/gp/produ">tea cake stand</a>.</p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6hK6AMjEhgPjvk86XoUdZJVT2v2RmO9Imt2p9FjmwsWAdAgx5ErTGs2_XsCWucMWe-JcSWCizApVQ4KmCQLL_6xgN_eykh8QSDFXzQECbyDI9UPnEaNINwDycnSp4HLTROrcGKwUgAs/s600/IMG_2876_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Mid and Lower Levels of Tea Tray Treats" border="0" data-original-height="408" data-original-width="600" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6hK6AMjEhgPjvk86XoUdZJVT2v2RmO9Imt2p9FjmwsWAdAgx5ErTGs2_XsCWucMWe-JcSWCizApVQ4KmCQLL_6xgN_eykh8QSDFXzQECbyDI9UPnEaNINwDycnSp4HLTROrcGKwUgAs/w320-h218/IMG_2876_sm.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lower Level: Savories</td></tr></tbody></table>As planned (or maybe not exactly), the sausage rolls were still baking as virtual teatime began. I’d planned to serve these fresh from the oven, suspecting that they’re not as good reheated. With that said, I froze lots of leftover rolls, and will see how they re-bake for brunches throughout the holiday season. Can’t be too terrible! So the sausage rolls were the last to make it to the <a href="https://www.amazon.com/gp/product/B08QZB1LP2/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B08QZB1LP2&linkId=9d1d6901e64f1d26e5dc50198842cb03">tea cake stand</a>, but if quantity consumed is the measurement, the most appreciated.<p></p>
<p></p>
<p>With all that said, a Virtual Tea need not be so complicated. Tea itself is the only necessary component, and of course a black hat if you’re so themed. Make a couple of your favorites, a savory and a sweet for example, and get the rest from local bakeries or online goodie shops. Or go all to-go. Some of our virtual guests even did a Japanese theme, all premade foods and Sencha tea, completely non (British) traditional. The main goal is sharing tea and snacks with a group of the friends we’ve missed so much during the Pandemic.</p>
<p></p>
<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9EjgvYVieHhnnEt8PqGfcPDzsXUXULF2cDg_HfDUL5pIh4BoFRdgkx2iLP_ea1n1hnx1JKYJStnaqxnxrtmuj8OZnfjFCcIMePDmford4nyo7rJaNx6FIYczRAtD4DHBZNIFiOSG5JA/s600/P1011409_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Turkey Cranberry Sandwich in the Making" border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9EjgvYVieHhnnEt8PqGfcPDzsXUXULF2cDg_HfDUL5pIh4BoFRdgkx2iLP_ea1n1hnx1JKYJStnaqxnxrtmuj8OZnfjFCcIMePDmford4nyo7rJaNx6FIYczRAtD4DHBZNIFiOSG5JA/w400-h300/P1011409_sm.jpg" width="400" /></a></b></div><b>Turkey and Cranberry Tea Sandwiches</b><br />
makes 6 mini sandwiches<p></p>
<p></p>
<ul><li>2 slices fresh sandwich bread</li>
<li>soft butter</li>
<li>jellied cranberry sauce</li>
<li>1-2 slices deli turkey</li>
<li>romaine leaf</li>
<li>toothpicks</li></ul>
<p></p>
<p>Butter the bread. This is the basis for all tea sandwiches. Spread cranberry sauce over one slice. Top with folded turkey slice/s. Break up romaine into flat pieces and press gently into place over turkey. Cover with top slice of bread.</p>
<p></p>
<p>Gently press sandwich together while cutting off crusts. Cut into 6 pieces with two lengthwise cuts and one crosswise. Stabilize each sandwich with a toothpick immediately after cut. If bread loaf is small, make 4 sandwiches.</p>
<p></p>
<p></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUbL-GAxR41MDgwyPOnVgV_HC6sbpay8A28W-D1LXSIRUc1zFZyy6lJKqKeoD4J1B3M_9d78Z7XnpXlMvSzsjBYOIp2kpNXliH5HbwjQLkm02DcsPrtIF0gfJep3vLqhxUAwFVl4khNk/s600/P1011413_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Turkey Cranberry Tea Sandwiches Completed" border="0" data-original-height="450" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUbL-GAxR41MDgwyPOnVgV_HC6sbpay8A28W-D1LXSIRUc1zFZyy6lJKqKeoD4J1B3M_9d78Z7XnpXlMvSzsjBYOIp2kpNXliH5HbwjQLkm02DcsPrtIF0gfJep3vLqhxUAwFVl4khNk/w320-h240/P1011413_sm.jpg" width="320" /></a></b></div><b>Chicken Salad Tea Sandwiches</b><br />
makes 6 mini sandwiches<p></p>
<p></p>
<ul><li>2 slices sandwich bread</li>
<li>soft butter</li>
<li>chicken salad</li>
<li>romaine lead</li></ul>
<p></p>
<p>Butter both slices of bread. Top with even layer of chicken salad. Break up romaine into sandwich-size pieces and press down on top of salad. Top with second slice of buttered bread.</p>
<p></p>
<p>Gently press sandwich together while cutting off crusts. Cut into 6 pieces with two lengthwise cuts and one crosswise. Stabilize each sandwich with a toothpick while it’s being cut, or immediately afterwards.</p>
<p></p>
<p><b>NOTE</b>: Because <a href="https://gayle">Gayles Bakery</a> makes a delicious chicken almond tarragon salad, I skipped the diy. Whether you make your own or buy it, be sure the chicken chunks aren’t so big that they’ll make a lumpy sandwich that is difficult to cut into small pieces. I needed to cut the chicken smaller in the Gayle’s salad, so the tiny sandwiches weren’t overwhelmed into falling apart.</p>
<p></p>
<p><b>Egg Salad Sandwiches</b> are traditional and are made like the chicken salad sandwiches.</p>
<p></p>
<p><b>Cucumber or Watercress Sandwiches </b>are also traditional, and made like the salad sandwiches, using either thinly sliced cucumber or a thin layer of watercress between two buttered bread slices.</p>
<p></p>
<p><b>Roast Beef and Cheese Sandwiches</b> are made like the turkey and cranberry sandwiches. Substitute deli roast beef for the turkey and a cheese slice for the cranberry sauce.</p>
<p></p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRhCdS41RT7Ot0GUpU5TXnl8E31T32ek9aWbPzCN7OYs-WCPAZzPN5xuhcW7ktJUXc7RiM4QPIzwWyGq48m3eqw5rD83EfRPt2tqAG_zszmBkl123X7zXtESfkAP7eWGNOzmCIsQ8X3g/s600/bottomimage3_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cooling Rack of Chocolate Chocolate Chip Muffins" border="0" data-original-height="492" data-original-width="600" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRhCdS41RT7Ot0GUpU5TXnl8E31T32ek9aWbPzCN7OYs-WCPAZzPN5xuhcW7ktJUXc7RiM4QPIzwWyGq48m3eqw5rD83EfRPt2tqAG_zszmBkl123X7zXtESfkAP7eWGNOzmCIsQ8X3g/w640-h524/bottomimage3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Who Likes Chocolate Chocolate Chip Mini Muffins?</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWD1sCbP4wjIVqcvqw-GipptDwtcOi8orG8q_YuZrdtimpjbIyfNwiKkp5k7jSniNo1ViQJoD_4iJC8jDWc08_s1n6zRqwCNOV2nDpSmwBPkNX2EPmcY5fUJfyjodBJwur0btWRSM0hg/s600/bottomimage1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Buttered Bread for Tea Sandwiches" border="0" data-original-height="417" data-original-width="600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWD1sCbP4wjIVqcvqw-GipptDwtcOi8orG8q_YuZrdtimpjbIyfNwiKkp5k7jSniNo1ViQJoD_4iJC8jDWc08_s1n6zRqwCNOV2nDpSmwBPkNX2EPmcY5fUJfyjodBJwur0btWRSM0hg/w640-h444/bottomimage1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bread and Butter: The Basics for English Tea Sandwiches</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2g5q_nmOWpB0csqpGbmisVsnyZPsJdb6Ofulds43eGHMQK5-83WTLAt8RFZAcnFzWQfVBSWMhSJ5rMGPuwRJhrACW5RrCCKBTJiOYuEwT5_cw54XjMw8OB__Bg4ofMawNb917CM5_vZY/s600/bottomimage2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chicken Salad Sandwich in the Makes" border="0" data-original-height="369" data-original-width="600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2g5q_nmOWpB0csqpGbmisVsnyZPsJdb6Ofulds43eGHMQK5-83WTLAt8RFZAcnFzWQfVBSWMhSJ5rMGPuwRJhrACW5RrCCKBTJiOYuEwT5_cw54XjMw8OB__Bg4ofMawNb917CM5_vZY/w640-h394/bottomimage2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken and Other Salads Are Tea Time Traditions</td></tr></tbody></table><br /><div><br /></div>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-26872952632801492142021-09-19T08:30:00.087-07:002021-11-26T17:31:10.992-08:00Mixed Pepper Casserole<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8uXBvaXB8PrqiRuEmW49D8YccshnY9GUMacYDEFAPkZmXOPoSO18xoMJtsMfGXNATXCYPtNuX_5j5Le9-sH5Wflg5B7tk0gHHnpZWMukisbHH5sWzRYTP4lAMlrdsQ4DdWPqDsXfJsw/s600/P1011740_sm_crop.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Slice of Mixed Pepper Casserole" border="0" data-original-height="431" data-original-width="600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8uXBvaXB8PrqiRuEmW49D8YccshnY9GUMacYDEFAPkZmXOPoSO18xoMJtsMfGXNATXCYPtNuX_5j5Le9-sH5Wflg5B7tk0gHHnpZWMukisbHH5sWzRYTP4lAMlrdsQ4DdWPqDsXfJsw/w400-h288/P1011740_sm_crop.jpg" width="400" /></a></div>Recipe inspired by <a href="https://www.amazon.com/gp/product/1607747391/ref=as_li_qf_asin_il_tl?ie=UTF8&t">Moosewood</a></h3>
<p></p>
<p>Late summer begins the parade of peppers at northern California farmers’ markets. All colors and shapes abound, specific types varying with the weather and farmers’ locations and whims. I love the rich variety of flavor and spiciness. Peppers originated in the Amazon basin, with wild varieties dating back about 18 million years. All wild species are super-hot. Farmers have cultivated 50,000 varieties over the past 5000 years, each with its own color, flavor profile, and level of capsaicin. Thatsa lotta peppers! Choose as many as you like for this dish: the more varieties, the more flavor.<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOR6NV-F-sQ3n1FXZdefGLtX88uVZSCV3Jul8pn_c1OawXdi0b1lKU_6tTwAb_rBVE20Ldb1sU0SL0wTgLX7o09VoyCUUDU53_a_XmHEDofr_VeqHWd8lRJNvNUDzUcoDSaeunIyErfg/s600/P1011741_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Mixed Pepper Casserole in Serving dish" border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOR6NV-F-sQ3n1FXZdefGLtX88uVZSCV3Jul8pn_c1OawXdi0b1lKU_6tTwAb_rBVE20Ldb1sU0SL0wTgLX7o09VoyCUUDU53_a_XmHEDofr_VeqHWd8lRJNvNUDzUcoDSaeunIyErfg/w400-h300/P1011741_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Luscious Layers of Peppers, Savory Custard, and Cheese</td></tr></tbody></table>The original recipe, published in the original 1977 <a href="https://www.amazon.com/gp/product/1607747391/ref=as_l">Moosewood Cookbook</a>, calls for red and green bell peppers. Starting with those, I incorporated as many other types as I could find, and increased their quantity. One combo was Jimmy Nardello sweet reds and a semi-spicy Anaheim along with red, green, yellow and orange bells. Another time, I used semi-spicy Hungarian waxes, earthy half-hot poblanos, sweet Jimmy Nardellos with red, yellow, and green bells. Sometimes I’ve added minced jalapeno to zip up the spiciness.<p></p>
<p></p>
<p>Note that if you slice the peppers by hand, this recipe can take about 2½ hours, including hands-off baking time. A food processor (or human chopping helper) could speed things up. Bake time is about an hour. I like to slice up all the veggies, grate the cheese, and measure out the spices and flour the night before. The next day while sautéing the veggies I whip up the egg mixture (which I also changed from the original recipe) and butter the baking dish. Then I make my layers, pour on the egg mixture, sprinkle on the paprika, and bake. </p>
<p></p>
<p>Autumn is coming, and typically the pepper harvest continues through November and sometimes later here. Vary the types of peppers and cheese to serve variants of this dish throughout the fall. Leftovers taste even better, as the pepper-ish flavors intensify.</p>
<p></p>
<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZfMCrK5XZTCauWdl-MMl_hnucN6aCacxvBBj4biwYFftexkbyI9ByYadLARICDzGtrFRtHWo2Fkd5hqIV6CCHAB8sir9XFh8KILiL8L23ygcXdP8hyphenhyphenZyMhjFY0It-nkca2OPgzL1SuA/s765/P1011536_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Variety of Bell Peppers, Wax Peppers, Sweet Peppers, and hot peppers" border="0" data-original-height="765" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZfMCrK5XZTCauWdl-MMl_hnucN6aCacxvBBj4biwYFftexkbyI9ByYadLARICDzGtrFRtHWo2Fkd5hqIV6CCHAB8sir9XFh8KILiL8L23ygcXdP8hyphenhyphenZyMhjFY0It-nkca2OPgzL1SuA/w314-h400/P1011536_sm.jpg" width="314" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For Best Flavor, Use a Variety of Peppers</td></tr></tbody></table><b>Mixed Pepper Casserole</b><br />
serves 12 – 15<p></p>
<p></p>
<ul><li>3 tbsp. olive oil</li>
<li>1 tsp. salt</li>
<li>2 tsp. ground cumin</li>
<li>1½ tsp. ground coriander</li>
<li>1 tsp. dry mustard</li>
<li>¼ tsp. ground black pepper</li>
<li>¼ tsp. ground red pepper (or to taste)</li>
<li>3 lbs. mixed peppers, sliced thinly</li>
<li>1 jalapeno, seeded and minced</li>
<li>2½ cups thinly sliced or chopped onion</li>
<li>3 large cloves garlic, minced</li>
<li>1 tbsp. flour</li>
<li>6 oz. gruyere cheese, grated</li>
<li>6 oz. sharp cheddar cheese, grated</li>
<li>6 large eggs</li>
<li>1 cup Icelandic or other thick yogurt</li>
<li>½ cup cream or half and half</li>
<li>~1 tsp. paprika for sprinkling</li></ul>
<p></p>
<p>Heat olive oil over medium heat in an electric or other large skillet.</p>
<p></p>
<p>Meanwhile, combine salt, cumin, coriander, mustard, black pepper and red pepper in a small cup.</p>
<p></p>
<p>When oil is hot, lower heat to medium low. Add sliced or chopped onions and sauté till softened, about 5 minutes. Add combined spices. Stir till well coated, then sauté until golden, a couple more minutes.</p>
<p></p>
<p>Add peppers. Stir to coat with oil. Turn heat to medium and sauté about 12 - 15 minutes, stirring frequently, till softened. Sprinkle in flour. Mix well until any liquid is absorbed.</p>
<p></p>
<p>Preheat oven to 375 degrees F. Butter a 9 x 13 inch casserole dish. Spread half of the peppers in the bottom, followed by the shredded Cheddar cheese. Repeat the layers, ending with Gruyere cheese.</p>
<p></p>
<p>Beat the eggs with an electric mixer. Add the yogurt and cream or half and half. Beat till uniform and smooth. You can whisk this by hand, but it will take considerably more time and effort.</p>
<p></p>
<p>Pour the custard slowly and evenly over the casserole in a zigzag motion. It will sink down into the casserole. Sprinkle heavily with paprika.</p>
<p></p>
<p>Cover casserole and bake at 375 degrees F. for about 50 – 55 minutes.</p>
<p></p>
<p>Remove from oven and let set for 10 minutes before serving to allow any liquid to reabsorb into the cooling casserole.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlhTytoo4CkdCjeXZC4QP2iUQAgsRgYmx37gSBbP883NqfxjwJ4t45qOF24-8XAemlj3SK_QCXvw88zqsL82DYcx3vS4dFaA9EWm3N8zeifIsReBjBZdHlIEjVp7rWYeSyfJKwtiN9cI/s600/01-P1011184_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sauteing Onions, Garlic, and Peppers in Skillet" border="0" data-original-height="450" data-original-width="600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlhTytoo4CkdCjeXZC4QP2iUQAgsRgYmx37gSBbP883NqfxjwJ4t45qOF24-8XAemlj3SK_QCXvw88zqsL82DYcx3vS4dFaA9EWm3N8zeifIsReBjBZdHlIEjVp7rWYeSyfJKwtiN9cI/w640-h480/01-P1011184_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Preparing the Peppers and Savories</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N88SpWxhi-Le2XSjBts0Ur5TU9MX5Rht_PXOeXrfWKRnKaOsln0amvSl_xKr-XvXNcxx-qnssT53SLE9tYKEPc2On5AstNwKX_uZupctiyrAdJdEO6a6ITKavc1ltiHlbHiWivY_Z5M/s600/02-P1011542_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mixed Spices in Cup" border="0" data-original-height="409" data-original-width="600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N88SpWxhi-Le2XSjBts0Ur5TU9MX5Rht_PXOeXrfWKRnKaOsln0amvSl_xKr-XvXNcxx-qnssT53SLE9tYKEPc2On5AstNwKX_uZupctiyrAdJdEO6a6ITKavc1ltiHlbHiWivY_Z5M/w640-h436/02-P1011542_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Preparing the Spices</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nwrmbPZ8kFrvVtGnzNjCffpA_TRYxFgPbH4oO7OwXnOKAqKaclZn6X_e7zPSk37MNBg6xJiN0jZYIuifXL30O-anC-v39NKE0pm1GqVExFGtnlyDnqyCoLhkMtUFkZjeTAhrYo-1WaU/s600/03-P1011580_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layer of Prepared Peppers in Casserole" border="0" data-original-height="435" data-original-width="600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nwrmbPZ8kFrvVtGnzNjCffpA_TRYxFgPbH4oO7OwXnOKAqKaclZn6X_e7zPSk37MNBg6xJiN0jZYIuifXL30O-anC-v39NKE0pm1GqVExFGtnlyDnqyCoLhkMtUFkZjeTAhrYo-1WaU/w640-h464/03-P1011580_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First and Third Layers: Pepper Mixture</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87lJGTZNrGaQZM24RpVJAMw6nB1MCLeMIZQx93wnqup6pfrTICfwCoKt4zut22_tYA2NwK1qEmgCu7qEYvQMzszEas-kVXFI-Ez4T_ZZWMxuQWUNT7IQSeVXoOF95JyuWnkOkOnp4oRM/s600/04-P1011583_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layer of Cheese over Peppers in Casserole" border="0" data-original-height="410" data-original-width="600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87lJGTZNrGaQZM24RpVJAMw6nB1MCLeMIZQx93wnqup6pfrTICfwCoKt4zut22_tYA2NwK1qEmgCu7qEYvQMzszEas-kVXFI-Ez4T_ZZWMxuQWUNT7IQSeVXoOF95JyuWnkOkOnp4oRM/w640-h438/04-P1011583_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Second and Fourth Layers: Cheeses</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOKjxvC95f-TTRmXLYxB8r6IT7FhHtlzvQzRcyo3UPv7fsOku72IGorHCbtUAsGy3ifop4nHCdcoqkfeB_1_ZBiNX4Fm0r5REUmpodN1F3i34Wtqo-WZyu7YhFdXWcmON72t_0E506M0/s600/06-P1011614_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baked Casserole Partially Served" border="0" data-original-height="487" data-original-width="600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOKjxvC95f-TTRmXLYxB8r6IT7FhHtlzvQzRcyo3UPv7fsOku72IGorHCbtUAsGy3ifop4nHCdcoqkfeB_1_ZBiNX4Fm0r5REUmpodN1F3i34Wtqo-WZyu7YhFdXWcmON72t_0E506M0/w640-h520/06-P1011614_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Completed Casserole, with Savory Custard and Paprika Layer on Top</td></tr></tbody></table>
<p><br /></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-21255138360479558162021-08-08T08:30:00.004-07:002023-09-25T14:32:42.048-07:00Three Bean Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau2fwLHVByY4tzFsMTRn6WKBsUkp73LvUU7nAST59AfcI-ACPpi31YyJfHKPZeVIVigTDavC5S5ij3yMl26gwClkUfOfXsDmcrkmHWxZIy6KLoSDEd47h5DFsryJAL65KNzUY7QMd7-0/s600/served1_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Serving of Three Bean Salad" border="0" data-original-height="371" data-original-width="600" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau2fwLHVByY4tzFsMTRn6WKBsUkp73LvUU7nAST59AfcI-ACPpi31YyJfHKPZeVIVigTDavC5S5ij3yMl26gwClkUfOfXsDmcrkmHWxZIy6KLoSDEd47h5DFsryJAL65KNzUY7QMd7-0/w400-h248/served1_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Retro Salad Still Popular at Potlucks</td></tr></tbody></table><h3>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
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<p>Childhood memories are slippery. What one person remembers about someone else can be 180 degrees different from what a sibling or cousin remembers. Yet certain people’s distinctions are indisputable. For example, my Auntie Vel was universally known as our family’s best cook. She was most creative and nuanced, plus knew how to throw one helluva party. Three bean salad was one of her summer staples. Nobody else’s recipe came close to the perfect sweet-sour flavor of her dressing and combination of soft beans and crunchy veggies. But this recipe is darn close. “When are we going to have that again?” asked my husband when I said I was blogging it.<span></span></p><a name='more'></a><p></p>
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhgBCOfQRufohtznU97bxubLvk07o2FVPrGWaW9dyzPGFd87fWwjbHFvWYQ4Fg4ZGu5eH0pextArtQkEvIdny-k50BJhX8BZhq-Bbje-rUceDTDfnQQo1dOWIcMkux5Ph5dbkgedxdr8/s600/served2_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Freshly Made Three bean salad in Serving Dish" border="0" data-original-height="407" data-original-width="600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhgBCOfQRufohtznU97bxubLvk07o2FVPrGWaW9dyzPGFd87fWwjbHFvWYQ4Fg4ZGu5eH0pextArtQkEvIdny-k50BJhX8BZhq-Bbje-rUceDTDfnQQo1dOWIcMkux5Ph5dbkgedxdr8/w400-h271/served2_sm.jpg" width="400" /></a></div>While the magic is in the balance of soft and crunchy, and sweet and sour, you can vary the recipe to accommodate quantities on hand. I’d stick with celery and green bell pepper for the subtle flavors they add. Auntie’s dressing was more on the sweet side, maybe 5 tbsp. sugar as opposed to my 3-4. Try using apple cider vinegar if you prefer its mellow taste, or all white vinegar for a sharper note. Play around with fine tuning the dressing before adding it to the salad, if mine isn’t a perfect fit for you and yours.<p></p>
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<p>Soaking and patting the onion dry are important steps if you’re marinating overnight before serving, or you anticipate leftovers. This prevents onion juice from overwhelming the other flavors in the marinade.</p>
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<p>When I first saw Auntie’s three bean salad as a kid, I thought it was the weirdest concoction ever. But once I tasted it I was hooked. Hope you enjoy the recipe she inspired!</p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9fSze_b6Cg4Q227rI-k1gfflqkeFVaoAySGUAfXK15_v_96soTbTrju6FuoBRWFvb5FbWL4z132Gf8BjXv2C_cD208MkNKsnWjffptwQEKtf5BuokcKgoq3zD6eXGcqrYao5hxhrVqU/s600/prep3_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Three Bean Salad in Serving Bowl" border="0" data-original-height="474" data-original-width="600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9fSze_b6Cg4Q227rI-k1gfflqkeFVaoAySGUAfXK15_v_96soTbTrju6FuoBRWFvb5FbWL4z132Gf8BjXv2C_cD208MkNKsnWjffptwQEKtf5BuokcKgoq3zD6eXGcqrYao5hxhrVqU/w400-h316/prep3_sm.jpg" width="400" /></a><b>Three Bean Salad</b><br />
serves ~16<p></p>
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<ul><li>1 can chickpeas (15 oz.)</li>
<li>1 can kidney beans (15 oz.)</li>
<li>~10 oz. green beans</li>
<li>¾ cup finely chopped celery (3 stalks)</li>
<li>¾ cup finely chopped green bell pepper (1 small)</li>
<li>½ - ¾ cup thinly sliced red onion</li>
<li>1/3 cup white vinegar</li>
<li>1/3 cup white wine vinegar</li>
<li>3 - 4 tbsp. sugar</li>
<li>½ tsp. salt</li>
<li>¼ tsp. black pepper</li>
<li>¼ cup olive oil</li>
<li>½ cup finely chopped parsley</li>
<li>Extra black pepper for serving (optional)</li></ul>
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<p>Drain chickpeas and kidneys beans in colander, and rinse thoroughly. Allow to drain further as you make the salad, shaking the colander occasionally.</p>
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<p>Trim stem ends of green beans and remove strings if large. Cut beans into 1-inch pieces. Blanch beans in preheated steamer or boiling water for 1-2 minutes, till slightly softened but still crunchy. Plunge into ice water till cool and drain thoroughly.</p>
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<p>Soak thinly sliced red onion in warm water 3 minutes. Drain and blot dry. This prevents onion from dominating other flavors.</p>
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<p>To make the dressing, combine the white vinegar and white wine vinegar in a small mixing bowl or immersion blender cup. Dissolve the sugar and salt in the vinegar. Add black pepper. Slowly whisk in the olive oil, or add slowly to the cup while running the immersion blender.</p>
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<p>In a large mixing bowl, combine chickpeas, kidney beans, green beans, celery, green bell pepper, and red onion. Toss in parsley. Add dressing and toss. Refrigerate and marinate from 2 – 12 hours, or overnight, stirring several times to distribute marinade.</p>
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<p>Serve either chilled or at room temperature. Store leftovers in refrigerator.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmyhbQxJZdY4KsFB0UnH8VL3AEyuKZVMPKsrg6El_IgmkahOLAq1h0TnVM3bXBkx0V6A-wXq1VGJRIa7bG4Qxq1VXzH1cVtYXJ3Cggyo5sF9f5cHTFE1sM42ARovnIvp0-jG_bqrnxPg/s600/prep1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="407" data-original-width="600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmyhbQxJZdY4KsFB0UnH8VL3AEyuKZVMPKsrg6El_IgmkahOLAq1h0TnVM3bXBkx0V6A-wXq1VGJRIa7bG4Qxq1VXzH1cVtYXJ3Cggyo5sF9f5cHTFE1sM42ARovnIvp0-jG_bqrnxPg/w640-h434/prep1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Basic Three Bean Ingredients</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpkGigOK1amYLsg2iOXwCbtUknDXakcOwQ2b2zVfc_v3eyPi1ltud5lHPYtFTxTZbwIT88VuevWTteqQ6MfPKC-Jq0e_GPGVD9qqUUT4DU5bouUoyr5jlCbF2DRLxImaK1GTK2Vvj2sc/s600/prep2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="420" data-original-width="600" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpkGigOK1amYLsg2iOXwCbtUknDXakcOwQ2b2zVfc_v3eyPi1ltud5lHPYtFTxTZbwIT88VuevWTteqQ6MfPKC-Jq0e_GPGVD9qqUUT4DU5bouUoyr5jlCbF2DRLxImaK1GTK2Vvj2sc/w640-h448/prep2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding Crunchiness</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf77iUonrY5mKGHs6ENMpO9B2cV8iam5HVcw_FD76uYufmq3NrD-muXeEMRknluSzmgGwzz_LWxMtqH78pZ9nXrodhIIRwQNKFZJ9pufu5gvSS_ByzmfCXiLWPWjqTQKPHvH5U_cAHlp0/s600/prep4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="403" data-original-width="600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf77iUonrY5mKGHs6ENMpO9B2cV8iam5HVcw_FD76uYufmq3NrD-muXeEMRknluSzmgGwzz_LWxMtqH78pZ9nXrodhIIRwQNKFZJ9pufu5gvSS_ByzmfCXiLWPWjqTQKPHvH5U_cAHlp0/w640-h430/prep4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Parsley</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJRpDQflkj4ksdStSgHI0prF-dkiFlqVVGEEXh_S6b9nIR-B8p6mtL9W8ZCKedLQlJDQ2i86JjkD3MisHsKDrhG2EFE5SEEla5aqimURH48XuVmV2qS8teKApScNhGSN8DFs2SzCICC4/s600/prep5_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="365" data-original-width="600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJRpDQflkj4ksdStSgHI0prF-dkiFlqVVGEEXh_S6b9nIR-B8p6mtL9W8ZCKedLQlJDQ2i86JjkD3MisHsKDrhG2EFE5SEEla5aqimURH48XuVmV2qS8teKApScNhGSN8DFs2SzCICC4/w640-h390/prep5_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make Dressing</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianZbBon926dagJr4YnZutGIwdZZyhNO2SyP9ue-VaZqIfaT3bJ7zUQHXi-rIHCW62KxGrDB6UEwGEiTVRqjTQKTOZ_6mVibBJkSpyaEKLaOnwVGj4ueSI5onB48-sCXxJTtGDA49DGGI/s600/prep6_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="371" data-original-width="600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianZbBon926dagJr4YnZutGIwdZZyhNO2SyP9ue-VaZqIfaT3bJ7zUQHXi-rIHCW62KxGrDB6UEwGEiTVRqjTQKTOZ_6mVibBJkSpyaEKLaOnwVGj4ueSI5onB48-sCXxJTtGDA49DGGI/w640-h396/prep6_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Combine Salad and Dressing</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3rcCPLDC8OWVYF8pJzNN2aTMggNqQ0X9fWTrUiKJUJEHQ50kEu9Y3eqHRwgfho5_iQfFxN5cGXnwrWWVaV6cgc4kaY0v18ejhL9CD4r6kOxX5sv10q7ffrUF1UA4yjSLkHVSnMcWg4c/s600/prep7_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3rcCPLDC8OWVYF8pJzNN2aTMggNqQ0X9fWTrUiKJUJEHQ50kEu9Y3eqHRwgfho5_iQfFxN5cGXnwrWWVaV6cgc4kaY0v18ejhL9CD4r6kOxX5sv10q7ffrUF1UA4yjSLkHVSnMcWg4c/w640-h360/prep7_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Marinate and Serve</td></tr></tbody></table>
<p></p><br /><p></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-5891158067859151632021-07-04T08:30:00.001-07:002021-09-25T18:47:03.885-07:00Berry Whipped Cream Cake<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvaKYwAGdqtPJS0WsvaUFlGu2gWEYmmSOLYhhPdnWVYZWuRSY6lsJBbWp5cfuS6gan0Zth4SkwHpej3cQmuz9sH_5eCG6QdbzE-IgjO3RCZciN3rTfMxvrRKRtKJzqGUVM_sK1znAPO4/s600/moneyshot_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Berry Whipped Cream Cake" border="0" data-original-height="508" data-original-width="600" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvaKYwAGdqtPJS0WsvaUFlGu2gWEYmmSOLYhhPdnWVYZWuRSY6lsJBbWp5cfuS6gan0Zth4SkwHpej3cQmuz9sH_5eCG6QdbzE-IgjO3RCZciN3rTfMxvrRKRtKJzqGUVM_sK1znAPO4/w400-h339/moneyshot_sm.jpg" width="400" /></a></div>Recipe adapted from Angela’s</h3>
<p>About 25 years ago, my friend Angela surprised me with a gorgeous strawberry whipped cream cake on my birthday, toting it all the way down to a beach party no less. She said the recipe was so simple that her 9 year old son could make it all by himself. The very first time he made it he was so excited that he ran to show it to Mom. But sadly he slipped on a rug, lost his balance, and the top layer of cake, cream, and fruit all slid off onto the floor. Poor kid! Fair warning: put the cake where you want it before you assemble it. Let the cake settle for an hour or so after frosting. The layers will stabilize as the cake slowly absorbs liquid from the cream. Or, if you must, move it verrrrry carefully.<span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjociZV3vdoPNeUDDU01PG4bHmW7OPeGSDiVjKYv9f-urV8NNuKo_ouqqOeReUUmSB70b6PBwEyDhFHYWPaAB_N8A9osfzCGEhzCeCzrbTlPYIB-RpJBspMzp3ZvMy_8FSkgeD1h3ZR94U/s600/cake2_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Berry Whipped Cream Cake with Slice missing" border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjociZV3vdoPNeUDDU01PG4bHmW7OPeGSDiVjKYv9f-urV8NNuKo_ouqqOeReUUmSB70b6PBwEyDhFHYWPaAB_N8A9osfzCGEhzCeCzrbTlPYIB-RpJBspMzp3ZvMy_8FSkgeD1h3ZR94U/w400-h300/cake2_sm.jpg" width="400" /></a></div>In the original recipe, self-rising flour is pretty much thrown in together with all other ingredients. It’s not specific about exactly how to beat or stir this mixture together. I don’t have self-rising flour, so added baking powder and salt to cake flour. And I’ve used a more traditional combining of cake ingredients. If the butter is soft and the dry ingredients are pre-combined, you could try putting everything into an electric mixer bowl and beating it together. It appears to have worked for my friend and her son.<p></p>
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<p>Sliced strawberries compliment the whipped cream perfectly, but raspberries would be delightful as well. Or, add blueberries to the red berries like I did, for an Independence Day cake that’s sure to be a hit either at home or the local potluck.</p>
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<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxV-i4uGg7FuLMVco59wTmI9qdEpzClKM-Rw1A70AbmQC2oWYiqA_o4Jec85QwWOzbn_cifMPjO7gxgYDqlD1P2jKM9JRocusmFkwblk9lY9eSUmYMVcwrgG80vXaQTB4BDAWUeEUFYnw/s600/cake6_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Last Slice of Berry Whipped Cream Cake on platter" border="0" data-original-height="405" data-original-width="600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxV-i4uGg7FuLMVco59wTmI9qdEpzClKM-Rw1A70AbmQC2oWYiqA_o4Jec85QwWOzbn_cifMPjO7gxgYDqlD1P2jKM9JRocusmFkwblk9lY9eSUmYMVcwrgG80vXaQTB4BDAWUeEUFYnw/w400-h270/cake6_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Delicious to the Last Slice</td></tr></tbody></table>Don’t wait 25 years to make this cake like I did. It’s delicious and foolproof. There are only 2 things that can go wrong (not counting running with it). First, not allowing sufficient cooling time before frosting will melt the whipped cream. Be sure to wait until cake is cooled to room temperature before frosting. Second, avoid whipping the cream at the high speed. Over-whipping the cream will make it appear curdled--technically it turns to butter. Whip it slowly, and not at the highest speed. Use an electric mixer on medium speed, or a hand mixer. Check it frequently and stop at the medium peak stage (see photo below). The cake will absorb any excess liquid, firming up the frosting.<p></p>
<p></p>
<p>Happy Summer! Hope you enjoy this quintessentially summery treat.</p>
<p></p>
<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdoSUVlRx7FUayP2NaSrvjVXWLcI2I12WexBbiSht11ufHorj8puohkQnJA6ubjxu4vPgPWGM5vafaoCUfOnUaiGTFwt6rKhgOHqhu-6lyg3VJ5xn2yc9cEd89XSHl_PEgI7c7erZmWQ/s600/cake_slice1_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="599" data-original-width="600" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdoSUVlRx7FUayP2NaSrvjVXWLcI2I12WexBbiSht11ufHorj8puohkQnJA6ubjxu4vPgPWGM5vafaoCUfOnUaiGTFwt6rKhgOHqhu-6lyg3VJ5xn2yc9cEd89XSHl_PEgI7c7erZmWQ/w400-h399/cake_slice1_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Festive and Fun</td></tr></tbody></table><b>Berry Whipped Cream Cake</b>
<br />serves 10 - 12<p></p>
<p></p>
<ul><li>Butter for greasing pan</li>
<li>2½ cups cake flour</li>
<li>3 tsp. baking powder</li>
<li>½ tsp. salt</li>
<li>½ cup butter</li>
<li>1½ cups sugar</li>
<li>2 eggs</li>
<li>1 tsp. vanilla</li>
<li>1 cup milk</li>
<li>1 pint heavy whipping cream</li>
<li>1 ½ tbsp. powdered sugar</li>
<li>¼ tsp. vanilla</li>
<li>2 pints sliced strawberries and/or other berries</li></ul>
<p></p>
<p>Preheat oven to 350 degrees F. Grease two 9-inch layer cake pans with butter.</p>
<p></p>
<p>Whisk together flour, baking powder, and salt in small bowl. Set aside.</p>
<p></p>
<p>Cream butter with electric mixer. Add sugar and cream together till light and fluffy, scraping down beaters and sides of bowl periodically. Beat in eggs and 1 tsp. vanilla thoroughly.</p>
<p></p>
<p>Alternate stirring in milk and dry ingredients by hand, beginning and ending with milk.</p>
<p></p>
<p>Divide batter equally between two greased pans. Spread batter to pan edges with spatula to ensure layers will be flat and stackable.</p>
<p></p>
<p>Bake 25 – 30 minutes at 350 degrees F. Cool completely to room temperature.</p>
<p></p>
<p>Pour whipping cream into a deep mixing bowl. On medium low speed, stir in powdered sugar and ¼ tsp. vanilla till blended and foamy. Increase speed to medium high until cream starts to thicken. Reduce speed to medium and proceed to medium peak stage, which resembles soft serve ice cream. Lift the mixer beater to check stage. Cream will cling to the beaters. It will also form a peak that flops over slightly when you lift the beaters—like soft serve.</p>
<p></p>
<p>Put first cake layer on serving plate. Frost with whipped cream and top with sliced strawberries or other fruit. Center second layer on top of first layer. Frost top and sides with remaining cream. Decorate as desired with remaining fruit.</p>
<p></p>
<p>Let sit 15 minutes to stabilize. Serve immediately or refrigerate.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpV9CkecWbZaTYxPvSojLuqpJbzT5Q2rYWpp5p8lvlcKbwPEplLBmLt6w3Y_l8-YYKoEd921fr7xE5j0gP0RFOxjx4NJ6SoWTU8JL5ihysIXTi-FvNbtbDJnmiJvR87ZteEATbdNI8HfY/s600/prep1_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Creaming butter and sugar with mixer" border="0" data-original-height="376" data-original-width="600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpV9CkecWbZaTYxPvSojLuqpJbzT5Q2rYWpp5p8lvlcKbwPEplLBmLt6w3Y_l8-YYKoEd921fr7xE5j0gP0RFOxjx4NJ6SoWTU8JL5ihysIXTi-FvNbtbDJnmiJvR87ZteEATbdNI8HfY/w640-h402/prep1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding Eggs to Creamed Butter and Sugar</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtOgnyF4ybSMuZ6ZvgCn5q32esq4BAyu-yKZ54EWhQT_OIfPPzZ6Hgh3wKsYEBwWnLwPwOvCZxbhIIUy8yc1JFBSgK1UEpmfHbNbQG_6z14a6UDJ5P_BwM0VAW9yN1jOTi0TEaybTdZU/s600/prep2_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Beating in the Eggs with electric mixer" border="0" data-original-height="403" data-original-width="600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtOgnyF4ybSMuZ6ZvgCn5q32esq4BAyu-yKZ54EWhQT_OIfPPzZ6Hgh3wKsYEBwWnLwPwOvCZxbhIIUy8yc1JFBSgK1UEpmfHbNbQG_6z14a6UDJ5P_BwM0VAW9yN1jOTi0TEaybTdZU/w640-h430/prep2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beating Eggs into Batter</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbL3FWEjW87hEIm6-oo-8JkVn7m6UUjkdGLEzZHkSrHcz-GRzzEwwiri8Jeie8ioe6nBOTKM63GyDOBM02lTT_e2LkXWk83QVk7mQtB_zMNyputsIrBX4rFdjMsPZdhq1s4pqHX4V13I/s600/prep4_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stirring in the Dry ingredients" border="0" data-original-height="365" data-original-width="600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbL3FWEjW87hEIm6-oo-8JkVn7m6UUjkdGLEzZHkSrHcz-GRzzEwwiri8Jeie8ioe6nBOTKM63GyDOBM02lTT_e2LkXWk83QVk7mQtB_zMNyputsIrBX4rFdjMsPZdhq1s4pqHX4V13I/w640-h390/prep4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stirring in Dry Ingredients by Hand</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVN2p7K9-Vn4gHt-ikSMybHAyhFNMUsl7zDmLkHnbikUqCCBDvJHs1Lflj7Q0Vd0TEtDD3bVWd6PTrb5BFxCzak9zpnQXs2QgpOWZ0YElw84yg8enaxMSzud04O65Uy8TSDuNWbgylQY/s600/prep7_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Beating Cream to Medium Peak Stage" border="0" data-original-height="419" data-original-width="600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVN2p7K9-Vn4gHt-ikSMybHAyhFNMUsl7zDmLkHnbikUqCCBDvJHs1Lflj7Q0Vd0TEtDD3bVWd6PTrb5BFxCzak9zpnQXs2QgpOWZ0YElw84yg8enaxMSzud04O65Uy8TSDuNWbgylQY/w640-h446/prep7_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whipping the Cream to Medium Peak Stage</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01IzkdmqJYCsY8tdT-wRe7sTRh_h-vQlH3_OaztIWbJWaJR7lhkCA9_E_PBpxWRJk4yuOh6xgbcPhYFBA1CbeeZYiOHSgmRDZnLAQmxfKUCs9ujopP6zE7xuupKaiAFKKOGDQw7RA44c/s600/assembly3_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cake Filled, Frosted, and Decorated" border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01IzkdmqJYCsY8tdT-wRe7sTRh_h-vQlH3_OaztIWbJWaJR7lhkCA9_E_PBpxWRJk4yuOh6xgbcPhYFBA1CbeeZYiOHSgmRDZnLAQmxfKUCs9ujopP6zE7xuupKaiAFKKOGDQw7RA44c/w640-h360/assembly3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filling, Frosting, and Decorating Berry Cake</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_lB_UfxTXxVQcAvzCqsQaGfbJ6HrXUbhYBwZfVeCH1V0h6lrrlda8e4L1QuKcQDOs2PqWvAVNdIf9p5rHxu2qBbObIPEQMtwapKL0F3LI9-aHuB62hEEGN93-6FPN-ygb7Ww0VA89Qo/s600/slice6_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Slice of Berry Whipped Cream Cake on Plate" border="0" data-original-height="417" data-original-width="600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_lB_UfxTXxVQcAvzCqsQaGfbJ6HrXUbhYBwZfVeCH1V0h6lrrlda8e4L1QuKcQDOs2PqWvAVNdIf9p5rHxu2qBbObIPEQMtwapKL0F3LI9-aHuB62hEEGN93-6FPN-ygb7Ww0VA89Qo/w640-h444/slice6_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Feast for Eyes and Tastebuds</td></tr></tbody></table><p><br /></p><p></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-84309565314663309922021-06-06T08:30:00.003-07:002021-09-24T21:22:08.355-07:00Vegan Cream of Celery Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzeR7Tq0shfdrzesAwDTGoOtnIxue-xvfvEL2_-tzdiRxVy55ZnWI9vOKxcUBRL_N4PIPjggAoTSjib3dVyl1zhWXSLhjGwpUWr-s30eNW-WtOeUYqW5I9Q7ufT9P5DBbgbyLMh4NROo/s600/served5_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Bowl of Vegan Cream of Celery soup" border="0" data-original-height="386" data-original-width="600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzeR7Tq0shfdrzesAwDTGoOtnIxue-xvfvEL2_-tzdiRxVy55ZnWI9vOKxcUBRL_N4PIPjggAoTSjib3dVyl1zhWXSLhjGwpUWr-s30eNW-WtOeUYqW5I9Q7ufT9P5DBbgbyLMh4NROo/w400-h258/served5_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Soup for Springtime, or Anytime</td></tr></tbody></table><h3>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
<p></p><p>It’s early June but it’s been pretty chilly for Santa Cruz. I’m NOT complaining! In fact, the cool spring gives me hope for a cool summer. Year-round soup days—YES! Recently we received 2 large bunches of celery in our food share. Celery is a basic ingredient that adds subtle flavor base to soups, stews, and casseroles. Cooked on its own its flavor is neither shy nor overpowering. Combined with a couple potatoes and homemade cashew cream, it becomes a satisfying first course, light lunch with crackers or toast, or late night snack. Also good chilled.<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBo0VFcgvVxpoEF9vlPnEk7CI35K-rtbiP0EjOSeAjFqhhp2f8FRLM70qnQUvWbM2NhxzvYZXY_dXcRZF26LjEJbm-xL3gpexU3UjinDSVNr32Hfo9gMTAa-XEUur2gZXHdySPanENPE/s600/celery_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="celery sliced up in food processor" border="0" data-original-height="393" data-original-width="600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBo0VFcgvVxpoEF9vlPnEk7CI35K-rtbiP0EjOSeAjFqhhp2f8FRLM70qnQUvWbM2NhxzvYZXY_dXcRZF26LjEJbm-xL3gpexU3UjinDSVNr32Hfo9gMTAa-XEUur2gZXHdySPanENPE/w400-h263/celery_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It's All About the Celery</td></tr></tbody></table>One of the beauties of this soup, besides putting mondo amounts of celery to tasty use, is its short cook time. About 10 minutes of simmering is all you need. The work is in the veggie chopping. In particular, the celery must be sliced thin to cut any strings into manageable units. A food processor is easier and faster than a knife, and also makes slices more uniform.<p></p>
<p></p>
<p>Although we think of celery as green, it’s mostly white. Combined with potatoes and cashew cream, the soup comes out yellowish or light spring green. To enhance the greenness that I’d expect to see in anything celery, I’ve added parsley to the soup. It’s entirely optional. Unless I have a bunch on hand or in the garden I skip it. I don’t peel thin-skinned potatoes because they add flecks of color to the soup as well.</p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxoCDkuFiHrzOH45QwRqEJeVzZ3CjtMoj125k-nQdr0qF43SSVT1N0Buch3YTFpEEK4GW3DzREFwEu6pjr5dHrmAhkenMqIBvxHxTt8IrXSF8CBxCwjHdXcyncjo-Q8rBMMr1EL1nnHY/s600/served10_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="422" data-original-width="600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxoCDkuFiHrzOH45QwRqEJeVzZ3CjtMoj125k-nQdr0qF43SSVT1N0Buch3YTFpEEK4GW3DzREFwEu6pjr5dHrmAhkenMqIBvxHxTt8IrXSF8CBxCwjHdXcyncjo-Q8rBMMr1EL1nnHY/w400-h281/served10_sm.jpg" title="Vegan Cream of Celery garnished with Celery and Parsley leaves" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Garnish with Celery Leaves and/or Parsley</td></tr></tbody></table>Some tips on broth: chicken broth tastes great, but of course defeats the soup’s vegan aspect, if that’s your goal. Veggie broth is ideal, BUT don’t use a carrot-based broth. You can identify it by its color and smell. The flavor will overpower the soup’s celery-ness, and the color will not be pretty. It might taste fine, but it’s no longer cream of celery. Use either instant broth, liquid broth, or (my favorite) a combination.<p></p>
<p></p>
<p>There’s plenty of room for variation in this recipe. Add any kind of green herb from your garden in place of dried thyme and nutmeg, or just use a couple bay leaves. Amounts of celery, onion, and potatoes can vary to accommodate what’s on hand. Or add more cashew cream for creamier soup. Non-vegan options include sautéing in butter rather than oil (I use a combination), and substituting sour cream for the cashew cream.</p>
<p></p>
<p>Here’s to celebrating the cool evenings of spring, as they grow ever shorter and we approach summer.</p>
<p></p>
<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rVwTbXV3jl4HLFLk-Tnk00pNn26DbiFIL2cig6h8psMQRVd9YS64OjuE4baY635f5KreIYnifurEGxUam8qX_xUUmSOrW9bmaWsItss0QN_NEBcdgRVXsJkBYe-xeUrpiofBwD011k8/s600/ingredients_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Ingredients for Vegan Cream of Celery Soup" border="0" data-original-height="600" data-original-width="539" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rVwTbXV3jl4HLFLk-Tnk00pNn26DbiFIL2cig6h8psMQRVd9YS64OjuE4baY635f5KreIYnifurEGxUam8qX_xUUmSOrW9bmaWsItss0QN_NEBcdgRVXsJkBYe-xeUrpiofBwD011k8/w359-h400/ingredients_sm.jpg" width="359" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All This Plus <a href="http://www.seasonaleating.net/2021/05/vegan-cashew-cream.html" style="text-align: left;">Cashew Cream</a></td></tr></tbody></table><b><br />Cashew Cream of Celery Soup</b><br />
makes ~5 quarts<p></p>
<p></p>
<ul><li>1 large or 2 small onions</li>
<li>~1¼ lbs. potatoes</li>
<li>4 - 5 large cloves garlic</li>
<li>1 gigantic or 2 small bunches celery</li>
<li>1 tbsp. butter or olive oil (I use ½ tbsp. each)</li>
<li>5 – 6 cups veggie or chicken broth</li>
<li>1 bunch parsley (optional)</li>
<li>½ tsp. salt</li>
<li>½ tsp. pepper</li>
<li>½ tsp. dried thyme</li>
<li>¼ tsp. nutmeg</li>
<li>1 – 1½ cups <a href="http://www.seasonaleating.net/2021/05/vegan-cashew-cream.html">cashew cream</a></li>
<li>Celery leaves (optional garnish)</li>
<li>Parsley leaves (optional garnish)</li>
<li>Extra cashew cream (optional garnish)</li></ul>
<p></p>
<p>Chop onions in ½ inch dice. You will have about 2 cups. Chop potatoes in ½ inch dice. You will have about 3 cups. Chop garlic medium fine, about 2 tbsp.</p>
<p></p>
<p>Run celery through food processer with thin (4 mm) slicing blade. Or remove strings and cut into thin slices by hand. You will have about 7½ cups.</p>
<p></p>
<p>Separate parsley stems from leaves. Snip stems into ½ inch sections.</p>
<p></p>
<p>Heat butter and/or oil over medium in a deep soup pot. Sauté onions in fat, stirring occasionally, till golden, about 5 minutes. Add chopped garlic and stir till fragrant, about 1 minute. Stir in diced potatoes till coated with oil.</p>
<p></p>
<p>Add celery, snipped parsley stems, 5 cups broth, salt, pepper, thyme, and nutmeg to pot. Stir. Add up to 1 more cup broth to barely cover veggies.</p>
<p></p>
<p>Cover and bring to boil. Reduce heat to medium, and simmer about 10 minutes, till potatoes are tender.</p>
<p></p>
<p>Remove from heat. Stir in parsley leaves, if using. Wait about 1 minute till parsley wilts.</p>
<p></p>
<p>Puree the soup thoroughly in the pot using an immersion blender.</p>
<p></p>
<p>Stir in 1 cup of <a href="http://www.seasonaleating.net/2021/05/vegan-cashew-cream.html">cashew cream</a>. Taste soup for flavor and texture. Adjust salt, pepper, and spices if desired. If soup seems thin or to add extra richness, add another ½ cup cashew cream. Or reserve the ½ cup to serve as a soup topping.</p>
<p></p>
<p>Serve in bowls garnished with celery leaves, parsley leaves, or a dollop of cashew cream.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1VXpSBbNesTBVVUlKskLnelA0pL9ld5dsnhR18qcdLqHuxTKUucRvr8AgY4lfcDUq-R0CK2RnvGwesuSm52VV3Vg00wqzVyxmL1pU01Y383Bafq6o2iCZibdEpVwfyvJqYx7IC4Cppc/s600/soup_earlyveg2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potatoes and Onions Sauteed in Oil and Butter" border="0" data-original-height="415" data-original-width="600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1VXpSBbNesTBVVUlKskLnelA0pL9ld5dsnhR18qcdLqHuxTKUucRvr8AgY4lfcDUq-R0CK2RnvGwesuSm52VV3Vg00wqzVyxmL1pU01Y383Bafq6o2iCZibdEpVwfyvJqYx7IC4Cppc/w640-h442/soup_earlyveg2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Begin by Sauteing Onion and Potato</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUD_ueCZz6u_GB61WKMrIFXKopdB-QxBgFMpCVyQjhnMiz0Q-r41Q3dw1TIFn8n-x6C5N6DI7A0eFRpSFAZ6JxSWKjxQvTSlpSHOmPPfnBbHOo5H31gJgJvD24LMFCV8UVpk08blhvXQ/s600/soup_earlyveg_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Celery and Parsley Added to Soup Veggies" border="0" data-original-height="397" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUD_ueCZz6u_GB61WKMrIFXKopdB-QxBgFMpCVyQjhnMiz0Q-r41Q3dw1TIFn8n-x6C5N6DI7A0eFRpSFAZ6JxSWKjxQvTSlpSHOmPPfnBbHOo5H31gJgJvD24LMFCV8UVpk08blhvXQ/w640-h424/soup_earlyveg_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Celery and Parsley Stems</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFw-Vz6Z3aB4LBnA1E7B_BZxw67KxUMUic0XYapESRjyTJ4V_ZLJSDceR6hG0WqQzjJzMecAxQl69tG17qyaAF2G4dQpx4xtuNCwrI_BELHdRStbN1YhNDs_VyCyWk8OT6ka4vdSU4oc/s600/soup_herbs_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Spices and Broth Added to Soup" border="0" data-original-height="391" data-original-width="600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFw-Vz6Z3aB4LBnA1E7B_BZxw67KxUMUic0XYapESRjyTJ4V_ZLJSDceR6hG0WqQzjJzMecAxQl69tG17qyaAF2G4dQpx4xtuNCwrI_BELHdRStbN1YhNDs_VyCyWk8OT6ka4vdSU4oc/w640-h418/soup_herbs_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Broth, Herbs, and Spices, Then Simmer</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQYSk-UuuMBikZMygeHuM6LQhf9Flda6cW3mJvJZcu2ZWHD3I7CjfzZJZEDlQ6KTAay9QctiBNOBdkX92AtgL4_-uxPmuG5L4te1urrrwBiYWTlaJkZPMn10H1ymDqM_rB6jYqnRxXS0/s600/soup_allveg_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Soup After Simmering" border="0" data-original-height="411" data-original-width="600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQYSk-UuuMBikZMygeHuM6LQhf9Flda6cW3mJvJZcu2ZWHD3I7CjfzZJZEDlQ6KTAay9QctiBNOBdkX92AtgL4_-uxPmuG5L4te1urrrwBiYWTlaJkZPMn10H1ymDqM_rB6jYqnRxXS0/w640-h438/soup_allveg_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir In Parsley Leaves and Let them Wilt</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2sbANGTHC31Ds91VzX7g7WkRekETfQ8sdWNzceHa2WaqAV7yxyszlLYfkeKJMV5ZpBr2NHdREya__aRXal0YkWS_EJUVCgPuIZrQw_BUFgYXZ-45NqtCcE7l0FrotFMNKH_sRbBQqv0/s600/soup_cream_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Soup After Pureeing and Adding Cashew Cream" border="0" data-original-height="363" data-original-width="600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2sbANGTHC31Ds91VzX7g7WkRekETfQ8sdWNzceHa2WaqAV7yxyszlLYfkeKJMV5ZpBr2NHdREya__aRXal0YkWS_EJUVCgPuIZrQw_BUFgYXZ-45NqtCcE7l0FrotFMNKH_sRbBQqv0/w640-h388/soup_cream_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Puree Soup and Stir in Cashew Cream</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVJWYgHnHyQj1l38ADpqtgvSvn8Xrb2iwI92vLW9lN3KUGecFFbZeevsV0Jsn85tXTDX1GvgF7gqtr4uUTgPUILYZuvSWBECRBrwnA5HBLIfJuAMla1QplvsNsaKawVdx7R0NBER9h1k/s600/served4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Bowl of Vegan Cream of Celery Soup garnished with Parsley" border="0" data-original-height="358" data-original-width="600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVJWYgHnHyQj1l38ADpqtgvSvn8Xrb2iwI92vLW9lN3KUGecFFbZeevsV0Jsn85tXTDX1GvgF7gqtr4uUTgPUILYZuvSWBECRBrwnA5HBLIfJuAMla1QplvsNsaKawVdx7R0NBER9h1k/w640-h382/served4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Serve and Enjoy!</td></tr></tbody></table><br />
<p><br /></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-33536054746764314782021-05-09T08:30:00.001-07:002021-05-29T12:59:20.319-07:00Vegan Cashew Cream<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-me-FW35POg4pV6XUanRQcpuM-egJJn3JBBGreFzTa80uoqC8j2BMVNwRhhVSksHEynSk-wXjuCdVfGwhKRRQ_VPlf0ptj3uQW77Kl3cVduGt3ZDZDXClZK_Rb5A2GwXHMVELCkGDCc/s600/P1013960_sm_crop.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Bowl of Cashew Cream" border="0" data-original-height="353" data-original-width="600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-me-FW35POg4pV6XUanRQcpuM-egJJn3JBBGreFzTa80uoqC8j2BMVNwRhhVSksHEynSk-wXjuCdVfGwhKRRQ_VPlf0ptj3uQW77Kl3cVduGt3ZDZDXClZK_Rb5A2GwXHMVELCkGDCc/w400-h235/P1013960_sm_crop.jpg" width="400" /></a></div>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
<p></p>
<p>I love dairy products, but they don’t always love me. After replacing cow’s milk with almond and oat milk, I’m taking it to the next level. This cashew cream recipe will substitute for sour cream in most recipes. It’s thick and noticeably sour, yet also a bit sweet. I’m using it to create nondairy cream of celery soup. Try a dollop in any pureed soup. Or thin it out with a little olive or other oils and/or water as a base for dips. It’s extremely easy to make, versatile, and vegan.<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGH4vB-BkMC3iE1hD9-sTC8GR1ejjTJCpC0hBlaDgElegQaefu49Pu0Gy6w3_jK0WfOZ9MS7WcEGpxUCkvthwz-6Dbnn8juCTs810BbYxRXaH0G4KuR-KLOkdMna5YKRXP2EU6DvCz_0/s628/P1013941_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Cashew cream ingredients" border="0" data-original-height="628" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGH4vB-BkMC3iE1hD9-sTC8GR1ejjTJCpC0hBlaDgElegQaefu49Pu0Gy6w3_jK0WfOZ9MS7WcEGpxUCkvthwz-6Dbnn8juCTs810BbYxRXaH0G4KuR-KLOkdMna5YKRXP2EU6DvCz_0/w383-h400/P1013941_sm.jpg" width="383" /></a></div>For variety, try spicing it up with spices like onion powder, cayenne, chili powder, sliced sautéed garlic, fresh parsley and chives or dill. Perk it up further with prepared mustard, Tabasco, Worcestershire sauce, or whatever you like. Or go the sweet route with dates, soaked raisins, or finely chopped dried fruit plus cinnamon to make a spread for crackers or bread.<p></p>
<p></p>
<p>For maximum creaminess allow time to soak the cashews 4-6 hours. If you can’t make the cream right away, rinse the cashews and store them in a bowl in the fridge, with paper or other towels above and below. Rinse, drain, and pat dryish again before blending. You can double this recipe, to yield about 3 cups.</p>
<p></p>
<p>My celery soup recipe will follow in my next post. Spoiler alert: the cashew cream performed beautifully, adding richness and a hint of flavor. Add a comment below if you’ve put cashew cream to good use with delicious results.</p>
<p></p>
<p></p><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvROfFWV7W16328osOs2dzOX0KoKMzjozmfHvL7NREcGeGiDDx09qHGuiZVXsW9Gz6GUbcAm_w2UdLnn6mVZLjMj610ACBFGbZghA1lyJ-Gou_F0_FKIrKpfQt1XmsC0-h8xkvsmsi_mg/s737/P1013236_sm_crop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Making Cashew Cream with Blender" border="0" data-original-height="737" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvROfFWV7W16328osOs2dzOX0KoKMzjozmfHvL7NREcGeGiDDx09qHGuiZVXsW9Gz6GUbcAm_w2UdLnn6mVZLjMj610ACBFGbZghA1lyJ-Gou_F0_FKIrKpfQt1XmsC0-h8xkvsmsi_mg/w326-h400/P1013236_sm_crop.jpg" width="326" /></a></div>Cashew Cream</b><br />
makes ~1½ cups<p></p>
<ul>
<li>1 cup raw cashews</li>
<li>1/3 cup water</li>
<li>2 tbsp. olive or other light oil</li>
<li>1½ tbsp. lemon juice</li>
<li>¼ tsp. salt</li>
</ul>
<p></p>
<p>Cover raw cashews with 2” of water and soak for 4-6 hours. Drain and rinse.</p>
<p></p>
<p>Place cashews, water, olive oil, lemon juice, and salt into immersion blender cup.</p>
<p></p>
<p>Blend together until perfectly smooth. Store in refrigerator.</p><p>For thinner cashew cream, start blending with 1/2 cup water. Continue blending in oil and/or water by the tablespoon until desired consistency is reached.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TWZ1Lr-ILUGg6QZ23P_1YrkDLgeAtlneI9AgX00iW0GwDUzwuDEyZsBncZ3zY0K9qgemf3YmcZJPu7x75v-TtODvoP2IvAXmVwNItyC3rOF0_i_SLMrMKuZxK8lSUJMMcGCpE_ZC4oU/s600/P1013958_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dip style cashew cream" border="0" data-original-height="471" data-original-width="600" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TWZ1Lr-ILUGg6QZ23P_1YrkDLgeAtlneI9AgX00iW0GwDUzwuDEyZsBncZ3zY0K9qgemf3YmcZJPu7x75v-TtODvoP2IvAXmVwNItyC3rOF0_i_SLMrMKuZxK8lSUJMMcGCpE_ZC4oU/w640-h502/P1013958_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thinner Cashew Cream is Perfect for Dips</td></tr></tbody></table><br /><p><br /></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-16768150744835848202021-04-25T08:30:00.002-07:002021-05-20T12:34:25.542-07:00Toasted Brown Rice and Carrot Pilaf<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzF3p_z0IYXIrZ6qw8fa4gyg-TOjVLn-H1su6cs5FP_uIpW_qSPmAcLOmpzA-fW4wIoodfC2_cu9aX4BNqNpRUiMMAaVPDekp83YmNgNiuNjK0kOA92uk2zD-6L9iPfsY6SYnplzMldY/s600/served_dish3_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Casserole dish of Toasted Rice and Carrot Pilaf" border="0" data-original-height="366" data-original-width="600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzF3p_z0IYXIrZ6qw8fa4gyg-TOjVLn-H1su6cs5FP_uIpW_qSPmAcLOmpzA-fW4wIoodfC2_cu9aX4BNqNpRUiMMAaVPDekp83YmNgNiuNjK0kOA92uk2zD-6L9iPfsY6SYnplzMldY/w400-h244/served_dish3_sm.jpg" width="400" /></a></div>Recipe Inspired by <a href="https://www.plannedparenthood.org/">PPFA</a> Cookbook</h3>
<p></p>
<p>Receiving 4 lbs. of carrots in 2 weeks inspired me to peruse <i>The Carrot Cookbook</i>, a mini volume published to raise funds for Planned Parenthood Santa Cruz about 3 generations ago. I combined their idea of a layered, rose-scented white rice-carrot casserole with my latest experiment: toasted brown rice. The result tastes sweet and toasty, with toothsome contrast in textures. Toasting the brown rice reduces its cooking time, lightens its texture, and adds flavor.<span></span></p><a name='more'></a><p></p>
<p></p>
<p>Toasting the brown rice also softens it and drives off any internal moistness. This can reduce its volume. So I start with more than the 1 cup of rice I want to end up with. Different batches of rice behave differently, so there might be some left over. Better than making too little and having to toast twice (which I’ve done). Some people toast 2 – 4 cups at a time, to have on hand for spontaneous use.</p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhbNa2D95kHQPFf7bzS0QnGoUQBYUqiNxzLSlmhUxTM-M90TPoUQuMtJFBZvXN6JpuyUr_vwJ7bqwrFvjRCJNHhlsVC-ykLMt6iyD5d0qBd7PmyHnBMXEHYAanvtTuNSjecrJ5C2Sa8A/s600/served2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="serving of toasted brown rice carrot pilaf" border="0" data-original-height="360" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhbNa2D95kHQPFf7bzS0QnGoUQBYUqiNxzLSlmhUxTM-M90TPoUQuMtJFBZvXN6JpuyUr_vwJ7bqwrFvjRCJNHhlsVC-ykLMt6iyD5d0qBd7PmyHnBMXEHYAanvtTuNSjecrJ5C2Sa8A/w400-h240/served2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sweet Comfort Food</td></tr></tbody></table>This dish is decidedly sweet, and it plays well with a vinaigrette salad, Brussels sprouts, grilled lamb, or anything with a similarly strong flavor profile. The sweetness of the carrots, onions, and rose water are augmented by butter and a bit of sugar. I played up this sweetness with spices. Toasted rice adds a bit of earthy contrast.
<p></p>
<p>As we enjoy the first spring veggies, let’s remember the humble carrot, our staple throughout the year. Spring carrots, which have overwintered in the ground, are particularly sweet. Let’s enjoy them now, and always!</p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiqURi2mLrnpIJTQwfBdPivIMj3rSO1m0jSWU_hdl30nX2Vj7-pyv5FOKHYbEzLcCekg6pRjxTSxYjUQgmeO3UI9QZa8ma-zL0-eNZ80YnjjpymMJNWtncm19Wq5xYH77Tt1qS-pAcIE/s600/rice_toasted_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="toasted rice in skillet" border="0" data-original-height="412" data-original-width="600" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIiqURi2mLrnpIJTQwfBdPivIMj3rSO1m0jSWU_hdl30nX2Vj7-pyv5FOKHYbEzLcCekg6pRjxTSxYjUQgmeO3UI9QZa8ma-zL0-eNZ80YnjjpymMJNWtncm19Wq5xYH77Tt1qS-pAcIE/w400-h275/rice_toasted_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First Flavor Key: Toasted Rice</td></tr></tbody></table><b>Toasted Brown Rice and Carrot Pilaf</b><br />
makes 7 - 8 cups<p></p>
<ul><li>
1¼ cups brown rice</li>
<li>2 cups water</li>
<li>¼ tsp. salt</li>
<li>1 lb. carrots</li>
<li>1 medium onion</li>
<li>3 tbsp. butter</li>
<li>2 tbsp. sugar</li>
<li>¾ tsp. cinnamon</li>
<li>½ tsp. ground coriander</li>
<li>~1 tbsp. butter</li>
<li>3 tbsp. rosewater</li></ul>
<p></p>
<p></p>Toast the brown rice in a skillet over medium heat for 5 – 6 minutes, stirring constantly, till golden brown. Measure out 1 cup.<p></p>
<p></p>
<p>Boil water in medium saucepan. Add salt and 1 cup toasted rice to water. Return to boil and reduce heat to low. Without opening lid, simmer slowly 35 minutes, until most water is absorbed (a glass lid helps). Keep lid in place, remove from heat, and let rest 10 – 15 minutes till all liquid is absorbed. Fluff with fork.</p>
<p></p>
<p>While rice cooks, grate carrots with food processor, or use a box grater. You will have about 5 cups. Chop onion finely (about 1 cup).</p>
<p></p>
<p>Melt butter in large skillet over medium heat. Add onion and sauté until golden, stirring frequently, about 7 minutes.</p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOCfvhPCVjI1IhSPQDATRm3atLR62rL5gWUG4BL4kvzOmzlJQyF9W0tCBobQ7uK_lIMDRanEFk4y3MlNAmDb2J8zP27rLLVjF0IUV0_NHxoROjln5yNmaKnnK-XnVdrlQRUX3P_Eq6vc/s600/butter_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="butter melting in skillet" border="0" data-original-height="390" data-original-width="600" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOCfvhPCVjI1IhSPQDATRm3atLR62rL5gWUG4BL4kvzOmzlJQyF9W0tCBobQ7uK_lIMDRanEFk4y3MlNAmDb2J8zP27rLLVjF0IUV0_NHxoROjln5yNmaKnnK-XnVdrlQRUX3P_Eq6vc/w400-h260/butter_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Second Flavor Key: Butter!</td></tr></tbody></table>Add grated carrots and sauté gently 10 – 15 minutes till tender, scooping carrots up from bottom of pan and flipping periodically with pancake turner to cook them evenly.<p></p>
<p></p>
<p>Remove carrots from heat when tender. Add sugar, cinnamon, and coriander. Mix well.</p>
<p></p>
<p>Preheat oven to 350 degrees F. Warm a 1½ or 2 quart, lidded casserole dish in microwave for a minute or two (you needn’t heat the lid). Butter generously with about 1 tbsp. butter.</p>
<p></p>
<p>Reheat rice in microwave to warm if cooled. Stir in rose water.</p>
<p></p>
<p>Layer carrots and rice in buttered casserole dish as follows, assuming about 4 cups each carrots and rice, and flattening each layer before adding the next:</p>
<ol>
<li>1¼ cups rice (bottom)</li>
<li>2 cups carrots</li>
<li>1¼ cups rice</li>
<li>2 cups carrots</li>
<li>1½ cups rice (top)</li></ol>
<p></p>
<p>Cover casserole dish. Bake in preheated oven 30 minutes. With lid in place allow 5 - 10 minutes rest time before serving.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7k4yUvbm2-iqCrUIeyqqVW4QLx-h7cD98VpQYbAugDi2jKKRqsoKzsjJktier2RREBjnVlzQAtYdA511CRpzr1vXv4m-68XaDMEkoHsKuI_6gp8kR9k79-lvdeAGURrfLnjA6jWBfJZ0/s600/carrots_saute_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="carrots and onions sauteing in skillet" border="0" data-original-height="357" data-original-width="600" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7k4yUvbm2-iqCrUIeyqqVW4QLx-h7cD98VpQYbAugDi2jKKRqsoKzsjJktier2RREBjnVlzQAtYdA511CRpzr1vXv4m-68XaDMEkoHsKuI_6gp8kR9k79-lvdeAGURrfLnjA6jWBfJZ0/w640-h380/carrots_saute_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sauteeing Carrot and Onion</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwLUD1MuOgcoUEkTxpprD1rN9NgSVhRsGl4aiG8zeE9ybu0SI6TYyKftQZaqkX1I0T-XHmf3klPj_oOM7p-BF36n5eU0B4n4wXoP2PAeeU23gXv4bsQNBE5xRW_U6G9rou15hV_kRnKk/s600/spices_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Spices, sugar, and salt added to carrots" border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwLUD1MuOgcoUEkTxpprD1rN9NgSVhRsGl4aiG8zeE9ybu0SI6TYyKftQZaqkX1I0T-XHmf3klPj_oOM7p-BF36n5eU0B4n4wXoP2PAeeU23gXv4bsQNBE5xRW_U6G9rou15hV_kRnKk/w640-h360/spices_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spicing the Carrots</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfQau9t_2uS59Hlf0acBi0fJV19iNazdWSsGJXNZeG97dXSdlHXVPtMQxj82kNMZiIbkEuEoNa5V7zMvMtEM_JnFVccTwyhypAgiHyEy7-DHUPBOM1MoH7vF3lyqKLVWOv0snIK3P0VQ/s600/layer3_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layering: Adding a carrot layer" border="0" data-original-height="373" data-original-width="600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfQau9t_2uS59Hlf0acBi0fJV19iNazdWSsGJXNZeG97dXSdlHXVPtMQxj82kNMZiIbkEuEoNa5V7zMvMtEM_JnFVccTwyhypAgiHyEy7-DHUPBOM1MoH7vF3lyqKLVWOv0snIK3P0VQ/w640-h398/layer3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding a Carrot Layer</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdDJ5v2vTroIidISKN848DuGVcKMQxvD6eQ3uash0_acT68h6gQT5-9mKT3ChwzB9KSxZQxrYxOlHs0p9KTRd8a9HPod-Gcdziv0sdDc1QaMbVM4R6CJEV6jIAYuXN1C76viX0-yJZ4M/s600/layer2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layering: adding a rice layer" border="0" data-original-height="347" data-original-width="600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdDJ5v2vTroIidISKN848DuGVcKMQxvD6eQ3uash0_acT68h6gQT5-9mKT3ChwzB9KSxZQxrYxOlHs0p9KTRd8a9HPod-Gcdziv0sdDc1QaMbVM4R6CJEV6jIAYuXN1C76viX0-yJZ4M/w640-h370/layer2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding a Rice Layer</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t28NbmZnT8aAEsoSdrPr2rqCLKk4C04Tnf1XBUrK1I5SSopAHRPI2-vBpAZX925FF6bICJj5YZ48IqIdzEEDL0JzYC7Xim9HY7lx4vs70pQbTAjHoT-FDLmrf2dnl2p6A1XdyjvAot8/s600/served_dish2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="closeup of the toasted brown rice & carrot pilaf served" border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t28NbmZnT8aAEsoSdrPr2rqCLKk4C04Tnf1XBUrK1I5SSopAHRPI2-vBpAZX925FF6bICJj5YZ48IqIdzEEDL0JzYC7Xim9HY7lx4vs70pQbTAjHoT-FDLmrf2dnl2p6A1XdyjvAot8/w640-h360/served_dish2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Grand Finale: Lightly Scented with Rosewater</td></tr></tbody></table><br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-91211333328176394962021-04-11T08:30:00.001-07:002021-04-15T18:47:48.133-07:00Stir-Fried Kohlrabi and Peppers<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwi9YEQLAOrjFRqVo369nbEwjFYPyu6JDSJl0wnKjLEHxJdrpFHn-roOoY1_PepC-yjjN-xuKuQyuB71gSQu7IIP_L3ZSr6ml0UyFbh4uQNqXHtjJeohOGM3KEGGXqzjG6qVuOvRmZjM/s600/closeup_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Closeup of Stir Fried Kohlrabi" border="0" data-original-height="377" data-original-width="600" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwi9YEQLAOrjFRqVo369nbEwjFYPyu6JDSJl0wnKjLEHxJdrpFHn-roOoY1_PepC-yjjN-xuKuQyuB71gSQu7IIP_L3ZSr6ml0UyFbh4uQNqXHtjJeohOGM3KEGGXqzjG6qVuOvRmZjM/w400-h251/closeup_sm.jpg" width="400" /></a></div>Recipe Adapted from <a href="https://www.food.com/search/bergy">Bergy</a></h3>
<p></p>
<p>When I started Seasonal Eating in 2011, I contacted <a href="https://www.food.com/search/bergy">Bergy</a>, food photography pioneer at <a href="https://www.food.com">Food.com</a> for advice on kohlrabi. Back in 2001, no one considered food photography as art or craft. But at age 70+, Bergy inspired a new movement with her photographs of homestyle foods she cooked herself. Her food photo styling has become the industry standard, both in in print and online. Plus, <a href="https://www.food.com/search/bergy">her recipes</a> rock! This kohlrabi recipe is no longer at Food.com, and is worth revisiting and republishing.<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZLx1AFcFYpNhtPPDzHGvHaJ7jpm0VPEheLTYLhTmL7tJLLPwlTqSD2SQozXih9gAc1A-Z1V424t48n7s1mAE46iGC6EXJemujZhTUqKABI2A85JobAUMIoZ-dW23NPgCHzupykU8_ds/s600/served_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="381" data-original-width="600" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZLx1AFcFYpNhtPPDzHGvHaJ7jpm0VPEheLTYLhTmL7tJLLPwlTqSD2SQozXih9gAc1A-Z1V424t48n7s1mAE46iGC6EXJemujZhTUqKABI2A85JobAUMIoZ-dW23NPgCHzupykU8_ds/w400-h254/served_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With a Dollop of Thick Balsamic</td></tr></tbody></table>Yes, I know that peppers are out of season. However, we got red, yellow, and orange bells in our food share recently. Bergy used banana peppers. Any sweet peppers, particularly in combination, will do the seasoning trick. Previously I’ve used a combination of sweet red peppers and poblanos, with padrones substituting for the jalapenos.<p></p>
<p></p>
<p>Just leeks, sweet peppers, and jalapenos flavor this straightforward dish. I added some garlic to enhance the mix, and also came up with the balsamic vinegar topping idea. In addition, I par-steamed (akin to parboiling) the kohlrabi to soften it more. If you prefer it raw-ish (similar to raw turnip IMO, and not my thing), you can skip this step.</p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwRzvIDlXYORwyg-UeahTg9UPsWxbzR3qz_LpmDJ1Hnf-UBil-OJRvJDVpjdptA6pQtaiLo2_PeRYI4AGMiQ11vsQ-gDv9D_1gDi8SE8tBOaimaIjKWZ4j7vT8yacDxp3AKaWHa4uAW0/s600/served_alt1_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Plate of stir-fried kohlrabi" border="0" data-original-height="421" data-original-width="600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwRzvIDlXYORwyg-UeahTg9UPsWxbzR3qz_LpmDJ1Hnf-UBil-OJRvJDVpjdptA6pQtaiLo2_PeRYI4AGMiQ11vsQ-gDv9D_1gDi8SE8tBOaimaIjKWZ4j7vT8yacDxp3AKaWHa4uAW0/w400-h281/served_alt1_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">With Assorted Sweet Peppers</td></tr></tbody></table>Note that this recipe will serve a crowd. This is based on the 2 bunches of kohlrabi I got in the share (6 bulbs total). Cut the recipe in half for a single kohlrabi bunch, and adjust the stir-fry time when you add the kohlrabi: from 7 minutes down to 4 – 5. Leftovers taste fantastic, and we ate them for several days, lightly nuked and drizzled with thick balsamic, to accompany a variety of less colorful lunch and dinner items, like burgers and baked chicken.<p></p>
<p></p>
<p>Enjoy this recipe if you happen by kohlrabi, whether by choice or circumstance. The combination of kohlrabi and peppers is simple, colorful, and effective.</p>
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<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQa7Ti5f0HIl1Ep4lRDtjvR4cLPFdjDnKZZ_KHY0o6w5cGJmzXVvUY4SBjbUVdxEJQBBkK3k7a_6Fo_fNN3btFHDPjYpkQoXZjdacWDO4-xw2k_C4-N5RxghiU8tZt1JFNkvqmWIlhMB4/s680/ingredients_vert_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="kohlrabi, leeks, jalapenos, red and yellow bell peppers" border="0" data-original-height="680" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQa7Ti5f0HIl1Ep4lRDtjvR4cLPFdjDnKZZ_KHY0o6w5cGJmzXVvUY4SBjbUVdxEJQBBkK3k7a_6Fo_fNN3btFHDPjYpkQoXZjdacWDO4-xw2k_C4-N5RxghiU8tZt1JFNkvqmWIlhMB4/w353-h400/ingredients_vert_sm.jpg" width="353" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just a Few Basic Ingredients</td></tr></tbody></table>
<b>Stir Fried Kohlrabi and Peppers</b><br />
Yield ~16 cups<p></p>
<p></p>
<ul><li>6 medium kohlrabi</li>
<li>2 – 3 large leeks</li>
<li>1 large red bell pepper*</li>
<li>1 large orange bell pepper*</li>
<li>1 large yellow bell pepper*</li>
<li>2 – 4 jalapenos</li>
<li>3 large cloves garlic</li>
<li>2 tbsp. peanut oil</li>
<li>Salt and Pepper, for serving</li>
<li>Thick balsamic vinegar, for serving</li></ul>
<p></p>
<p></p>
<p>Peel kohlrabi, and cut into ½ inch pieces. You will have about 6 cups. Place kohlrabi in steamer, bring to boil and steam ~5 minutes, until parboiled (parsteamed?). Rinse under cool water to chill, and spread out on clean kitchen towel to dry and cool.</p>
<p></p>
<p>Chop roots off leeks and cut in half lengthwise. Clean thoroughly. Slice into approximately 3/8 inch pieces. You will have about 3 cups.</p>
<p></p>
<p>Chop bell peppers into ¾ inch pieces. You will have 5 – 6 cups of mixed peppers.</p>
<p></p>
<p>Mince jalapenos and garlic. Use as many seeds as you like to adjust the heat to your liking.</p>
<p></p>
<p>Dry off the kohlrabi and peppers with a kitchen towel or paper towels. This keeps the stir fry from getting soggy.</p>
<p></p>
<p>Heat peanut oil in large skillet over high heat. Add leeks and stir-fry for 1 minute, tossing and stirring up leeks from bottom of pan constantly. Add minced jalapeno and garlic, continue stir frying 30 seconds, or till fragrant. Add peppers, and stir-fry for 1 more minute. Add the prepared kohlrabi, and stir-fry for 6 – 7 minutes, or till kohlrabi is tender but not squishy. (Less time if you have less kohlrabi).</p>
<p></p>
<p>Remove immediately from hot skillet to large serving bowl.</p>
<p></p>
<p>Serve with salt, pepper, and thick balsamic vinegar to sprinkle/drizzle on as desired.</p>
<p></p>
<p>* Original recipe calls for banana peppers, of which you’ll need 6 – 8. Use any variety of peppers you like to yield 5 – 6 cups chopped.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSSjkb_1TX2N37GNBqhCpTf0vTsweUxAQEYtJilikxw_fGhqYIXxA8aQzI_Wk_EoUScp-u-XYT_pg2fnDXckLzQwvTniaXoIbHppWRWjvs9vZLsWup_XBQRXxfW5S2CJGtStzYmcKgjg/s600/prep2a_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Containers of Prepped ingredients" border="0" data-original-height="449" data-original-width="600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSSjkb_1TX2N37GNBqhCpTf0vTsweUxAQEYtJilikxw_fGhqYIXxA8aQzI_Wk_EoUScp-u-XYT_pg2fnDXckLzQwvTniaXoIbHppWRWjvs9vZLsWup_XBQRXxfW5S2CJGtStzYmcKgjg/w640-h478/prep2a_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Steam Kohlrabi and Prepare All Stir-Fry Ingredients </td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrH5z0bCrfmmQZr3208weOfSUt_kPURI7pGemruqGlDDGApVzh_2vrhw3H2IhUfjiNwiGi6vHmaheVJvjMIEz7vNAmHK80Sbi41j1_bVVST1YZlz13fHvNfgfuyLmERJiwPu_1dxhD-A/s600/prep3_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Stir frying leeks" border="0" data-original-height="363" data-original-width="600" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrH5z0bCrfmmQZr3208weOfSUt_kPURI7pGemruqGlDDGApVzh_2vrhw3H2IhUfjiNwiGi6vHmaheVJvjMIEz7vNAmHK80Sbi41j1_bVVST1YZlz13fHvNfgfuyLmERJiwPu_1dxhD-A/w640-h389/prep3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir Fry Leeks First</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXQbij26jJPTlngEw1Po0MjM2AKGDZ4FUvkBi4aXyTBManh5g9lpb-_ubbpqCoqxT_wNfWml4_eVa1g6ZaNm5RozKdB9Xe3J-wdJ03Hrhwld2EWtzExUtJnP31xgHumV-1GfmXcsjSgM/s600/prep4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Red and Yellow Bell Pepper with Stir fried Leeks" border="0" data-original-height="363" data-original-width="600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXQbij26jJPTlngEw1Po0MjM2AKGDZ4FUvkBi4aXyTBManh5g9lpb-_ubbpqCoqxT_wNfWml4_eVa1g6ZaNm5RozKdB9Xe3J-wdJ03Hrhwld2EWtzExUtJnP31xgHumV-1GfmXcsjSgM/w640-h388/prep4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Follow Garlic and Jalapenos with Sweet Peppers</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVktZ6a8cpsFmUx6_MTxbXKLFmCnWXyp3Ba8yqwuwBduEYouafexOQFAhg3W_DRWABZhY7Y2Uzw1S6ebchNe-hh1E0JXWn_5TSeun4IUHQuCEoEGq9TswiOJqR7wuQpo_3_0uJiPn4RVQ/s600/prep5_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Colorful mix of bell peppers, leeks, jalapenos" border="0" data-original-height="366" data-original-width="600" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVktZ6a8cpsFmUx6_MTxbXKLFmCnWXyp3Ba8yqwuwBduEYouafexOQFAhg3W_DRWABZhY7Y2Uzw1S6ebchNe-hh1E0JXWn_5TSeun4IUHQuCEoEGq9TswiOJqR7wuQpo_3_0uJiPn4RVQ/w640-h390/prep5_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir-Fry 1 Minute</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2rMcfcZg6-Mcd0j0wXs57D7d4cbC4wO_j0Q6BJ8_KF3BwYoFBH6YLjFHBXrjNr5drSYgAAWUta-4gKABo_V4FpDgErdORDWdxyfiV2AgsLRXLIyjyFfF5GcLgfS7i4ecp1Pt_1IL8OU/s600/doneinpan_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Completed Stir fry with Kohlrabi, red and yellow bells, leeks, garlic, jalapeno" border="0" data-original-height="414" data-original-width="600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2rMcfcZg6-Mcd0j0wXs57D7d4cbC4wO_j0Q6BJ8_KF3BwYoFBH6YLjFHBXrjNr5drSYgAAWUta-4gKABo_V4FpDgErdORDWdxyfiV2AgsLRXLIyjyFfF5GcLgfS7i4ecp1Pt_1IL8OU/w640-h442/doneinpan_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Kohlrabi and Stir-Fry till Tender-Crisp</td></tr></tbody></table>
<div><br /></div>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-68679675427645370092021-03-14T08:30:00.001-07:002021-03-16T19:48:30.488-07:00Colcannon with Bacon<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQey3KO_8Okmtfu1mMl1r1-O1fJoCm2ngkBUkzUqqFjq5eehtGi6tQkETzVj_aUKm0XUVWczZmLI-Lg0assEmoD_ep6k6QCm1VoHKSiYEigJD-9QCJZ3nzsVgXFRX9SrCRrsJgzxsBKbY/s600/addmeat2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Colcannon with Canadian Bacon Slices" border="0" data-original-height="347" data-original-width="600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQey3KO_8Okmtfu1mMl1r1-O1fJoCm2ngkBUkzUqqFjq5eehtGi6tQkETzVj_aUKm0XUVWczZmLI-Lg0assEmoD_ep6k6QCm1VoHKSiYEigJD-9QCJZ3nzsVgXFRX9SrCRrsJgzxsBKbY/w400-h231/addmeat2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Serve with Bacon, Ham, Canadian Bacon or Sausage</td></tr></tbody></table><h3>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
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<p>Colcannon! I’ve never made it and wasn’t planning on it. But our weekly food shares have delivered cabbage and potatoes for weeks. I’m not keeping up cooking-wise. Plus, St. Paddy’s day is right around the corner. I’m usually way to busy to coordinate an Irish treat on this holiday, but colcannon can be as simple as the two main ingredients plus butter and a few scallions. Proportions are forgiving, depending on quantities on hand. And yes! It’s perfect comfort food for chilly winter into spring weather!<span></span></p><a name='more'></a><p></p>
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<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLN7ahwItxSjOvsueOmCqXhVauazxywEbZV-QrgVrZt7uMgqKzWhoZCZCNiqZrbapAaYKA50FP3koPnFiUDMJtvYineC94p-fY1KW32BhGu4Uk36aY71m-5dhLc5AVa3Hh2zg3arqYEA/s600/P1012695_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="337" data-original-width="600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLN7ahwItxSjOvsueOmCqXhVauazxywEbZV-QrgVrZt7uMgqKzWhoZCZCNiqZrbapAaYKA50FP3koPnFiUDMJtvYineC94p-fY1KW32BhGu4Uk36aY71m-5dhLc5AVa3Hh2zg3arqYEA/w400-h225/P1012695_sm.jpg" title="Colcannon with Bacon Mixed in" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Serving Option #2, Mix in Bacon or Ham</td></tr></tbody></table>People add all sorts of ingredients to colcannon, like leeks, cream, milk, and garlic. But to me, those variations tend towards potato leek soup, for which I’ve already blogged <a href="http://www.seasonaleating.net/search?q=potato+leek">three recipes</a>. I’m guessing that back in the day good Irish folk used the humble onion and perhaps some dried herbs for seasoning. I’m told that neither milk nor cream is traditional, plus I’m using less dairy these days. My recipe sticks to basics. That means butter. I used 4 tablespoons total, but for company I’d add another 2 – 4 tablespoons, depending on the richness of other menu items.<p></p>
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<p>To make the texture fluffier but still lactose-free, I added a touch of oat milk (I know, completely nontraditional). Another option, which also will add flavor, is mashing in some chicken or veggie broth.Or simply reserve some potato boiling water and add it as needed while mashing. Or go ahead and use a little milk or cream if you like dairy and it likes you.</p>
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<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwOsRww9_XyaxqA3Jr-Uzv9vMMC7-bnn3TlhifQbAvqUQUTFv4QEsOeT5lysK3sPMXMfUMKD064mE4LkVkjEBlrSz0VDB9iYNUy0hoqj5s1xGNz57zdEHt6ic38A1lLwDb1-nnYsPnLo/s600/ingredients2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Potatoes, Cabbage, Butter, and Onion" border="0" data-original-height="432" data-original-width="600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwOsRww9_XyaxqA3Jr-Uzv9vMMC7-bnn3TlhifQbAvqUQUTFv4QEsOeT5lysK3sPMXMfUMKD064mE4LkVkjEBlrSz0VDB9iYNUy0hoqj5s1xGNz57zdEHt6ic38A1lLwDb1-nnYsPnLo/w400-h288/ingredients2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ingredients are Basic Winter Veggies, and Butter</td></tr></tbody></table>To meat, or not to meat? Bacon, ham, and sausage are, from what I’ve read, traditional accompaniments to colcannon. Served either sprinkled on top (bacon), mixed in (ham or bacon), or on the side (sausies). I mixed cuisine metaphors by using Canadian bacon, basically a different part of the pig. I’ve read that it’s marginally healthier because it’s leaner and less salty, but honestly I chose it because I like its flavor and texture. Because we’re just two at home, I’m serving slabs of the bacon with the colcannon. For future potlucks, and with leftovers, I’ll chop it up and mix it in with the potatoes and cabbage.<p></p>
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<p>Though I’m not keen on St. Patrick’s driving the “snakes” out of Ireland (AKA religious persecution), I do love wearing green and celebrating the Irish nation and its foods and drink. Erin Go Braugh!</p>
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<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gKBCNboPTVqFTFawPVTXg8GIQGrBVhr5KJJ-Carlt0XKI9P7_YxTT-lunCg2fY1-F5tJRcJg5I753m-RoBO4PlyjQGHsCyLXdTb5MNAZFIGd3lahUDGtUYGRzM-xprPEHxE2nGSvJks/s600/addmeat3_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Colcannon with Canadian bacon slics" border="0" data-original-height="379" data-original-width="600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gKBCNboPTVqFTFawPVTXg8GIQGrBVhr5KJJ-Carlt0XKI9P7_YxTT-lunCg2fY1-F5tJRcJg5I753m-RoBO4PlyjQGHsCyLXdTb5MNAZFIGd3lahUDGtUYGRzM-xprPEHxE2nGSvJks/w400-h253/addmeat3_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Savory and Hearty Winter Fare</td></tr></tbody></table><b>Colcannon</b><br />
Yield: ~10 cups<p></p>
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<ul><li>3 lbs. potatoes</li>
<li>Salt for boiling potatoes</li>
<li>1 medium onion, diced (~1¼ cups)</li>
<li>5 - 6 cups thinly sliced cabbage, or more</li>
<li>4 - 8 T butter, divided</li>
<li>8 - 10 oz. Canadian bacon</li>
<li>Salt and Pepper</li>
<li>2 - 3 sliced scallions, for garnish</li></ul>
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<p>Peel the potatoes if you like, or if skins are thick. Thin skins can stay on if you like. Cut potatoes into ~1” x 2” pieces for fastest cooking.</p>
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<p>In a large pot, boil potatoes in salted water till tender, 15 – 20 minutes. Add cabbage to the boiling potatoes in the same pot during last 5 minutes or so. Cooking time needn’t be precise, since everything gets mashed together in the end. Just be sure both cabbage and potatoes are tender.</p>
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<p>While potatoes are cooking, sauté onion over medium heat in 2 tablespoons butter till very tender and golden, 10 minutes or more.</p>
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<p>Preheat oven to 400 degrees F. Place Canadian bacon slices on a baking sheet (protect sheet with parchment for easy clean up). Bake bacon in preheated for 15 minutes or till slightly browned. Keep warm and set aside while draining the potatoes and cabbage.</p>
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<p>Drain potatoes and cabbage, reserving ½ cup liquid if desired in case mashed potatoes seem dry. Return potato mixture to pot. Add sautéed onion and the butter it cooked in. Mash mixture thoroughly with hand masher. Add more butter (2 – 6 tablespoons to taste), plus salt and pepper to taste. If creamier texture is desired, add 1/8 cup or more reserved potato water, chicken or veg broth, or oat or other milk, or cream.</p>
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<p>Chop and add bacon if desired, or serve on the side.</p>
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<p>Preheat serving dish in microwave for a minute, or till warm. Spoon colcannon from pot to serving dish. Sprinkle with sliced scallions and serve hot.</p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Vta7uTi7vYwmpHJXTuruMz91VfjKBeO_Xjhc9D1oiyROMahHaMa8a5peiOdgYq2ZllHY3Z2voSNoIOHJBqYeAn2ydg0sUT_wKSV1_hTHZ5qCCGkVE8mUnOyqXoWjxjYzVKgeZUzzGAE/s600/prep_onion_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Onion sauteed to Golden" border="0" data-original-height="393" data-original-width="600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Vta7uTi7vYwmpHJXTuruMz91VfjKBeO_Xjhc9D1oiyROMahHaMa8a5peiOdgYq2ZllHY3Z2voSNoIOHJBqYeAn2ydg0sUT_wKSV1_hTHZ5qCCGkVE8mUnOyqXoWjxjYzVKgeZUzzGAE/w640-h420/prep_onion_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Saute Onions till Soft and Golden</td></tr></tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2G9EFtTUSyoaTFnzafxlGxkqJyUIpx48f0wjwvQdOAH630fZtdMRD4vBQagZ8is0BRA15P2TQqlNBfdPx-BaRNYKNaEKPmKcThH_-Xy2JfITaWR4tYeSqk06mSE6JxyUAxBJlh2dy9_k/s600/prep_cabbage_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="377" data-original-width="600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2G9EFtTUSyoaTFnzafxlGxkqJyUIpx48f0wjwvQdOAH630fZtdMRD4vBQagZ8is0BRA15P2TQqlNBfdPx-BaRNYKNaEKPmKcThH_-Xy2JfITaWR4tYeSqk06mSE6JxyUAxBJlh2dy9_k/w640-h402/prep_cabbage_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Boil Cabbage Right on Top of Parboiled Potatoes</td></tr></tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfQoDjEx45bGhFH4XE8OYXDsLl9jOBcxDHl90Lt0ul5DsajDVxpQzZ525cFgCI1KHEquYw2puZcB5oVU-jclvlv3Ht_HXC7nKeeor1rFVIfoG6UfQrRfEvXynpBoxMY7F2O2sO47yu8c/s600/prep_premash_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Potatoes, Cabbage, and Sauteed onion in Mashing pot" border="0" data-original-height="399" data-original-width="600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfQoDjEx45bGhFH4XE8OYXDsLl9jOBcxDHl90Lt0ul5DsajDVxpQzZ525cFgCI1KHEquYw2puZcB5oVU-jclvlv3Ht_HXC7nKeeor1rFVIfoG6UfQrRfEvXynpBoxMY7F2O2sO47yu8c/w640-h426/prep_premash_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Sauteed Onion to Boiled Potatoes and Cabbage</td></tr></tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaL_e6dtiKqVPyf0aTHzemey8NfBjweWAVtstBsLoBD3huoXOqddMfGS-4vsIYbFSyx5nCJzqSpTJFze2NSXeNWW9BtgBzSzquctEaZINPIKUNUhON8rfN6VOKG0JwN_qobxUe3Ho3mM/s600/prep_mash1_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mashing Ingredients together in Pot" border="0" data-original-height="381" data-original-width="600" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaL_e6dtiKqVPyf0aTHzemey8NfBjweWAVtstBsLoBD3huoXOqddMfGS-4vsIYbFSyx5nCJzqSpTJFze2NSXeNWW9BtgBzSzquctEaZINPIKUNUhON8rfN6VOKG0JwN_qobxUe3Ho3mM/w640-h406/prep_mash1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add More Butter and Mash it All Up</td></tr></tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FReoktbalwb7NkFmkYhkjzdMClvsSytoewBn2DKBIxqgKMo8Fog2OxU5i258GJYMgFAttdM3NsENGJqff1U2iua-eiuhNmtuWPOaEVJKfzMY6heoDf6l3n2KrukNdX_sTV0tc7CYbyY/s600/toserve2_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Colcannon in Serving Bowl with Scallions on Top" border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FReoktbalwb7NkFmkYhkjzdMClvsSytoewBn2DKBIxqgKMo8Fog2OxU5i258GJYMgFAttdM3NsENGJqff1U2iua-eiuhNmtuWPOaEVJKfzMY6heoDf6l3n2KrukNdX_sTV0tc7CYbyY/w640-h360/toserve2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Top with Sliced Scallions</td></tr></tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLpW8dG4tCloeuhvidCOzrhc43-w_Mcss2n7L7iHlTwiuN8ODGgAoWHlbd3HN-Am-bQulA1zOgaYFqh_PWLqhyphenhyphen_wgFoOcaBFloPGblrtPKZMlx4qX3ZyjW-wPnBAOOsvQV-SQ8Yz6FKA/s600/addmeat_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Colcannon with Canadian Bacon Pieces Stirred in" border="0" data-original-height="369" data-original-width="600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLpW8dG4tCloeuhvidCOzrhc43-w_Mcss2n7L7iHlTwiuN8ODGgAoWHlbd3HN-Am-bQulA1zOgaYFqh_PWLqhyphenhyphen_wgFoOcaBFloPGblrtPKZMlx4qX3ZyjW-wPnBAOOsvQV-SQ8Yz6FKA/w640-h394/addmeat_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir in Bacon, Ham, or Canadian Bacon if Desired</td></tr></tbody></table><p><br /></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-48981386507770072402021-02-21T08:30:00.003-08:002023-09-25T14:32:22.549-07:00Sista Chrissa’s Vegetarian Chili<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mZqdRsH9ZMY99Fe2Sz0FmxCqGWF6_uxaUadOgOXZ8-I5BgyAaIXgAzhRSBxES3vKJyKbYGcfxtLjVWTiR3tZu70sMQF-u5txNKvKLHMY1XoI8MoKMGFDI6Yk98QtiuK5Zt4-MKMjUrs/s600/served3_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="417" data-original-width="600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mZqdRsH9ZMY99Fe2Sz0FmxCqGWF6_uxaUadOgOXZ8-I5BgyAaIXgAzhRSBxES3vKJyKbYGcfxtLjVWTiR3tZu70sMQF-u5txNKvKLHMY1XoI8MoKMGFDI6Yk98QtiuK5Zt4-MKMjUrs/w400-h278/served3_sm.jpg" width="400" /></a></div>Recipe Adapted from BUNWC*</h3>
<p></p>
<p>My sister claims not to cook, but don’t believe it. While raising her kids a generation or so ago, she made amazing meals every night. Everything that she makes is scrumptious. Including this amazing veggie chili recipe with its surprise ingredients: cashews, raisins, and red wine vinegar. The latter two impart a sweet-sour flair to the usual beans, tomatoes, and savories. The second surprise is allspice, most often tasted in apple pie. It’s counterintuitive to combine it with chili powder and cumin, and you might just have to try it to believe the delectable results.<span></span></p><a name='more'></a><p></p>
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv51HiyLw4TNuTIp9wAJanVS5vD2tWIFHzSiZg3FgaClFH9uBQ6B6O8xmA0czITW5xa5TLr3W8CCuCVQvWmqmwXSjKAc2-nvm05K5sbPgFGyeEEk9SIr_C7UFYM-jvhNeL4g2CtdD89PE/s600/served2_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="401" data-original-width="600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv51HiyLw4TNuTIp9wAJanVS5vD2tWIFHzSiZg3FgaClFH9uBQ6B6O8xmA0czITW5xa5TLr3W8CCuCVQvWmqmwXSjKAc2-nvm05K5sbPgFGyeEEk9SIr_C7UFYM-jvhNeL4g2CtdD89PE/w400-h268/served2_sm.jpg" width="400" /></a></div>Clipped from a newspaper decades ago, this chili is attributed to *Brandeis University National Women’s Committee. Apparently Enid Hirst originally created the recipe, to be served as chili topping for baked potatoes at a conference. It's also an excellent dish for a potluck or informal dinner. Naturally, I made a few little tweaks to the recipe. For starters, I usually skip the mozzarella topping, and sometimes substitute a dollop of Icelandic yogurt—you could also try sour cream.<p></p>
<p></p>
<p>I also increased the cumin slightly, and added an optional increase in the amount of hot pepper sauce, to give it more of a kick. My husband has substituted part Ancho chili powder for regular chili powder to achieve a similarly peppy result. The type of cashews needed wasn’t specified; we use lightly salted roasted. My thought is that they hold up to stewing better than raw, so they can be added with all the other ingredients rather than separately towards the end as in the original recipe. With the longer stewing time the cashews absorb more of the chili flavor and become a most agreeable texture. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqkXuzjZCQBIVqnUldNATd79MkeUWXRkNWYzLqzCM_jAl86UzV1RCi4rtySmfhbb4sNPZ4YekYCI6EnEw7tD0ljEUQ339yqQaD9XGt9CpDf3mnJ7JYzgaQJL3V-lLp4kOVK8zskOWU8c/s600/closeup1_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqkXuzjZCQBIVqnUldNATd79MkeUWXRkNWYzLqzCM_jAl86UzV1RCi4rtySmfhbb4sNPZ4YekYCI6EnEw7tD0ljEUQ339yqQaD9XGt9CpDf3mnJ7JYzgaQJL3V-lLp4kOVK8zskOWU8c/w400-h300/closeup1_sm.jpg" width="400" /></a></div>And I must confess that I added a bit of salt to what was originally unsalted, to tie the flavors together. Use your judgment/preferences. You can also double this recipe with good, predictable results.<p></p>
<p>According to <a href="https://www.webmd.com/diet/health-benefits-kidney-beans#1">WebMD</a> and Michael Greger, the <a href="https://nutritionfacts.org/video/increased-lifespan-from-beans/">How Not to Die</a> medical researcher, beans add protein, fiber, and water to the diet, while increasing life span, decreasing pre-diabetes risk, and promoting weight loss (specifics in links above). Growing and harvesting methods for beans are environmentally friendly, with small carbon footprint. If you, like me, have been resisting eating beans…this unusual recipe, perfect for the chilly months, might just change your mind.</p>
<p></p>
<p>*BUNWC = Brandeis University National Women’s Committee = recipe source</p>
<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMxIEk6Zy1hn4UOe1maCxdHs5QcFamGJY9fUUe7c8bQsT13f4PBydidy8jrnf_r8hyphenhyphenLKXHDnvILX0ZHzjOa_81cUEH-sr47eGDuQ-50K0HcZrnGvyoytgiylppFUTmvZNf7z21Zf3gAs/s600/closeup4_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="445" data-original-width="600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMxIEk6Zy1hn4UOe1maCxdHs5QcFamGJY9fUUe7c8bQsT13f4PBydidy8jrnf_r8hyphenhyphenLKXHDnvILX0ZHzjOa_81cUEH-sr47eGDuQ-50K0HcZrnGvyoytgiylppFUTmvZNf7z21Zf3gAs/w400-h296/closeup4_sm.jpg" width="400" /></a></b></div><b>Sista Chrissa’s Vegetarian Chili</b>
<br />Serves 6 - 8, or more if used as baked potato topping<p></p>
<p></p>
<ul><li>2 tbsp. olive oil</li>
<li>1½ cups chopped onion</li>
<li>1½ cups chopped green bell pepper</li>
<li>1½ cups chopped celery</li>
<li>4 cloves garlic, minced</li>
<li>1 28-oz. can crushed or diced tomatoes</li>
<li>2 16-oz. cans kidney beans, drained</li>
<li>¾ cup raisins</li>
<li>1½ cups roasted cashews</li>
<li>½ cup red wine vinegar</li>
<li>2 tbsp. chili powder</li>
<li>2 tbsp. snipped fresh parsley</li>
<li>1 tbsp. dried basil or oregano</li>
<li>3½ tsp. ground cumin</li>
<li>3 tsp. ground allspice</li>
<li>½ tsp. salt</li>
<li>½ - 1 tsp. hot pepper sauce</li>
<li>2 bay leaves</li>
<li>1½ cups part-skim mozzarella (optional)</li></ul>
<p></p>
<p>Heat oil in 4 quart Dutch oven. Add onions, green bell peppers, and celery. Sauté over medium high heat until tender, stirring frequently. Add garlic and stir until fragrant.</p>
<p></p>
<p>Stir in tomatoes, beans, vinegar, raisins, cashews, chili powder, parsley, basil or oregano, cumin, allspice, salt, hot pepper sauce, and bay leaves. Bring to boil. Reduce heat to low, cover, and simmer 1½ hours.</p>
<p></p>
<p>Uncover Dutch oven. Adjust heat to maintain simmer. Cook until thickened to desired consistency, stirring occasionally, about 30 more minutes. Remove bay leaves if you wish.</p>
<p></p>
<p>Serving suggestions: Spoon into ovenproof bowls, top with cheese, and melt cheese under broiler. Or split open a baked potato and top with chili and cheese. Or serve hot with a sprinkling of cheese and/or sour cream or thick yogurt. Or serve crackers or corn tortillas on the side. Or, simply enjoy on its own, with or without a side salad.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHkeFos0BSdVVuQbqgEgyRnknBqKwAIp3Kf9I566V2TXH9xg5sWwlzx67MAMy0hKNefXvSLUPSOr_6yN5eYQWXms4s21SeXpFvQkDmrDprK_Avbckv9ozNu25GtYMiisKw8Op1KWse5I/s600/prep2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Saute of onion, bell pepper, and garlic" border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHkeFos0BSdVVuQbqgEgyRnknBqKwAIp3Kf9I566V2TXH9xg5sWwlzx67MAMy0hKNefXvSLUPSOr_6yN5eYQWXms4s21SeXpFvQkDmrDprK_Avbckv9ozNu25GtYMiisKw8Op1KWse5I/w640-h360/prep2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First Saute the Savories</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64TvziIFJClrFrrbhlaaZpn6SwZL303pduA13ijp32i1VaPTvVGm2hd2nI-MPeQZg0uAevMIADn4ICnea0uNGhR0Qhf4weKtsPtiCz6Yk7yAVEr5uFDuw7YVcz9o6VMx9pnV45i_5OL8/s600/prep3_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Skillet filled with colorful ingredients and spices" border="0" data-original-height="370" data-original-width="600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64TvziIFJClrFrrbhlaaZpn6SwZL303pduA13ijp32i1VaPTvVGm2hd2nI-MPeQZg0uAevMIADn4ICnea0uNGhR0Qhf4weKtsPtiCz6Yk7yAVEr5uFDuw7YVcz9o6VMx9pnV45i_5OL8/w640-h394/prep3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Next Add Beans, Tomatoes, Raisins, Cashews, and Spices</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH8qN-TlHWHPnorTXCH_p-_PhTyY4OqQnFRWzZMXaUS_2rCGnH-S5CdZRa2ulsy8q5KqSJDeZSLrireQjdkyjqRh6Sik5v1LpMM9rfeUVTexbKTK9U9Gu_Pyph58LxsaMQOVskc3abCM/s600/prep5b_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pouring Wine Vinegar into Colorful Ingredients" border="0" data-original-height="383" data-original-width="600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH8qN-TlHWHPnorTXCH_p-_PhTyY4OqQnFRWzZMXaUS_2rCGnH-S5CdZRa2ulsy8q5KqSJDeZSLrireQjdkyjqRh6Sik5v1LpMM9rfeUVTexbKTK9U9Gu_Pyph58LxsaMQOVskc3abCM/w640-h408/prep5b_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pour in the All-Important Wine Vinegar</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPSLcKt8GpbGqLGh_wUwFSp8dailf-UCVH6caa4h0WH_dJcOrBigpfEoibbwegrEHb4tXo-p6m-HvkNDxa9_QbND9dsBJ-BMG7sUNvvV7E9CkB9e89Jz_Taes1j3iVSUavQRxEP1r2GQ/s600/prep6a_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="All chili ingredients blended together but not cooked" border="0" data-original-height="376" data-original-width="600" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPSLcKt8GpbGqLGh_wUwFSp8dailf-UCVH6caa4h0WH_dJcOrBigpfEoibbwegrEHb4tXo-p6m-HvkNDxa9_QbND9dsBJ-BMG7sUNvvV7E9CkB9e89Jz_Taes1j3iVSUavQRxEP1r2GQ/w640-h403/prep6a_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir it All Together, then Cover and Simmer</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghW0NsxevNocEUhb6zy7vtsHkDaebbiVQ1I8CsJqX89jvtAwYJYU3sTCxXDvwGb4QAHJpMUWlS_IxZSOHtSacUWaUteDdFQSeGgYAmsSWRcXReeDIwDLQKFU8mDVgtEo6CTT13RY280kA/s600/prep7_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Simmering Chili Almost Done" border="0" data-original-height="414" data-original-width="600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghW0NsxevNocEUhb6zy7vtsHkDaebbiVQ1I8CsJqX89jvtAwYJYU3sTCxXDvwGb4QAHJpMUWlS_IxZSOHtSacUWaUteDdFQSeGgYAmsSWRcXReeDIwDLQKFU8mDVgtEo6CTT13RY280kA/w640-h442/prep7_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Simmer Uncovered Till it Looks Like This</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb1KP-nCZTiO_hHYvoODttdAKdqVLgZjV39ReMMkUMBJV3TY5JpAtlZ95ZVW6ETvK93nADVuMN9Ih5ekLVN81HeTBtkSSq1YOQb4QqH7NAoshjiaIbVT-L7fi-WfuSEKWBrEi0oJ-oA8/s600/prep4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Finished Chili in the Pot" border="0" data-original-height="403" data-original-width="600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb1KP-nCZTiO_hHYvoODttdAKdqVLgZjV39ReMMkUMBJV3TY5JpAtlZ95ZVW6ETvK93nADVuMN9Ih5ekLVN81HeTBtkSSq1YOQb4QqH7NAoshjiaIbVT-L7fi-WfuSEKWBrEi0oJ-oA8/w640-h430/prep4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir it Up and Serve</td></tr></tbody></table><br /><div><br /></div>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-32291133428322157512021-01-24T08:30:00.014-08:002021-01-29T18:09:19.243-08:00Cherney’s Chili (Vegan)<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhdo7PnORR6te6dvniAl0KfLavPUURkvbubGMvts1XnpbyJpS2duirWNRLIGCdoZyDxHTzWR-ItrqR5MkfVaW0Odx8vnh6O7dyOX0q0V6cMdivSfRWr62YhzUkeFYAKhn-gUyj_R6kso/s600/served5_sm_crop.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="420" data-original-width="600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhdo7PnORR6te6dvniAl0KfLavPUURkvbubGMvts1XnpbyJpS2duirWNRLIGCdoZyDxHTzWR-ItrqR5MkfVaW0Odx8vnh6O7dyOX0q0V6cMdivSfRWr62YhzUkeFYAKhn-gUyj_R6kso/w400-h280/served5_sm_crop.jpg" width="400" /></a></div>Recipe adapted from R. Cherney</h3>
<p></p>
<p>Way back when, I migrated from New England to California, with my worldly possessions and camping gear stuffed into an old Pinto station wagon. Along the way I stayed with a friend of a friend, a grad student at Champaign Urbana. He lived in a communal house and whipped up the most marvelous vegan chili for dinner, not that I knew anything about chili then. Many years and pots of chili later, I can say that what really sets R. Cherney’s recipe apart from the usual crowd is a goodly dose of red wine, enhancing both flavor and aroma.<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mddoPBmu3Eu_2psqsmHiLGEpUzEtCAz1PAv1QTe-vAroTqvuyfLEgVpIUCIQ-OgpHzsNf5OLW9aepN_AnQ8sZCn8PjeGNlqnuSbc_s91i42BUYPV-1UgVKnAXLSCLS-NFcG65fC9KyM/s600/served7_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="463" data-original-width="600" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mddoPBmu3Eu_2psqsmHiLGEpUzEtCAz1PAv1QTe-vAroTqvuyfLEgVpIUCIQ-OgpHzsNf5OLW9aepN_AnQ8sZCn8PjeGNlqnuSbc_s91i42BUYPV-1UgVKnAXLSCLS-NFcG65fC9KyM/w400-h309/served7_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spiced Up to Perfection</td></tr></tbody></table>While I’ve added some cumin to R’s generous amount of chili powder, and a red bell pepper to his green, his pinch or two of cayenne is the key kicker in the mix. The addition of both tomato sauce and chopped tomatoes is a touch of genius. These combine flavorfully with the wine and bell peppers with a sort of Italian-ish flair, creating a chili that is neither too thick nor too thin. I recommend pairing it as he did that night long ago, with homemade cornbread (or muffins if you prefer) and red wine.<p></p>
<p></p>
<p>Throughout the years I’ve doubled and even tripled the recipe for big gatherings. Always popular, with flavor and texture that satisfies vegans and carnivores alike. The New Year is a perfect time to start eating more plant-based meals. Happy 2021!</p>
<p></p>
<p><b></b></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFwtiosY_HQ6ft7TBNiqOf6SDLfyrUp3LzaXFAXKfzwTzIpNMlPQk6AKThapkW5GaA4UUY0z_8KHTb_YVQmGLpp5bDisUt2MQ9acpFH9h084jklNn4uKk_05Fo2Tbp6Je4hyYOnJTXcU/s600/served4_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="437" data-original-width="600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFwtiosY_HQ6ft7TBNiqOf6SDLfyrUp3LzaXFAXKfzwTzIpNMlPQk6AKThapkW5GaA4UUY0z_8KHTb_YVQmGLpp5bDisUt2MQ9acpFH9h084jklNn4uKk_05Fo2Tbp6Je4hyYOnJTXcU/w400-h291/served4_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chock full o' Plant-Based Nutrition</td></tr></tbody></table><b>Cherney’s Chili</b><br />
serves ~12<p></p>
<ul>
<li>1 large onion</li>
<li>1 large green bell pepper</li>
<li>1 medium red bell pepper</li>
<li>2 – 3 tbsp. olive oil</li>
<li>1 can chopped tomatoes (15 oz.)</li>
<li>1 can tomato sauce or puree (15 oz.)</li>
<li>2 – 5 large cloves garlic</li>
<li>3 tbsp. chili powder</li>
<li>1 tbsp. dried basil</li>
<li>1 tsp. ground cumin</li>
<li>1 tsp. ancho chili powder</li>
<li>1 – 2 pinches cayenne (hot!), or to taste</li>
<li>2 bay leaves</li>
<li>½ cup dry red wine</li>
<li>4 – 5 cups cooked kidney beans (3 – 15oz. cans)</li>
<li>salt and black pepper to taste</li></ul>
<p>Chop onions and green and red bell peppers into medium dice. Add olive oil to deep soup pot or very large skillet. Sauté onions and bell peppers (green and red) over medium heat until onions are translucent and veggies are softened, stirring frequently, about 6 – 8 minutes.</p>
<p></p>
<p>Add canned chopped tomatoes, tomato puree or sauce, and garlic to pan. Stir and heat over medium high heat till sauce is simmering and garlic is fragrant. Remove from heat and stir in chili powder, dried basil, ground cumin, ancho chili powder, cayenne, bay leaves, and red wine. Next add the beans. Stir it up again and bring back to simmering over medium high heat.</p>
<p></p>
<p>Reduce heat to low, cover, and simmer for 2 hours. Stir occasionally, taste after 1 hour and add salt, pepper, and/or additional spices if desired.</p>
<p></p>
<p>Serve with corn bread and red wine, or enjoy on its own.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxarOhQY4Zglz1kqeWTyrLHBqlTrsD0fOuT6Dy9hqyDtS40OW76bpnUx-xruM3FearuedEGXsLWfd8G1H61hf6udfSAj0XyZ6hWS6tBE7kzk00pK5skjiJHWt0Ji0Dromo2-jIsK_HVI/s600/+prep1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sauteed onion and red and bell peppers" border="0" data-original-height="413" data-original-width="600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxarOhQY4Zglz1kqeWTyrLHBqlTrsD0fOuT6Dy9hqyDtS40OW76bpnUx-xruM3FearuedEGXsLWfd8G1H61hf6udfSAj0XyZ6hWS6tBE7kzk00pK5skjiJHWt0Ji0Dromo2-jIsK_HVI/w640-h440/+prep1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First Saute Savories</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqxF6Em-CYo4G8DHe56MuSuGEdifAKEf4X0je-3Dem6tr-Uo-zGWwIozl2iOOiloH-Lhey14Fyxp2u07DvHcZ8ThCUs9c4A2KOIiaWC7ACeIjRgnipRxmi2Z6Jr4QTisk7dwBlL328d4/s600/prep2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="415" data-original-width="600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqxF6Em-CYo4G8DHe56MuSuGEdifAKEf4X0je-3Dem6tr-Uo-zGWwIozl2iOOiloH-Lhey14Fyxp2u07DvHcZ8ThCUs9c4A2KOIiaWC7ACeIjRgnipRxmi2Z6Jr4QTisk7dwBlL328d4/w640-h442/prep2_sm.jpg" title="Savories with added tomatoes" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Tomatoes and Sauce</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEa14gCtkksOo9orwNvVbOAMVNyxNO-fraO6rvRrnVi1XOJIKaz_7Fidg7W2TVnRQZWkwa3oWymw6fVrkZx1k5F5PqvKvk9V9Mz5ytP-yW5DbfbEIBbhRczI6SAtw9WmVik_qVa-gbUQw/s600/prep4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="406" data-original-width="600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEa14gCtkksOo9orwNvVbOAMVNyxNO-fraO6rvRrnVi1XOJIKaz_7Fidg7W2TVnRQZWkwa3oWymw6fVrkZx1k5F5PqvKvk9V9Mz5ytP-yW5DbfbEIBbhRczI6SAtw9WmVik_qVa-gbUQw/w640-h434/prep4_sm.jpg" title="Chili mix with added spices" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir in Spices and Herbs</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eJfihbfMTQH80cq_TY6pD488oXvERwovD-vS8Jrg8TM2l5fAEoj2SPu-k66a0Zq4cEardW0_MUE5bnuZLVKNVjv_iS83St-_CbW0KUtE5kXYBxAHs1PEDbhf0p624HzMcKlkzpXuLSM/s600/prep6_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="376" data-original-width="600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eJfihbfMTQH80cq_TY6pD488oXvERwovD-vS8Jrg8TM2l5fAEoj2SPu-k66a0Zq4cEardW0_MUE5bnuZLVKNVjv_iS83St-_CbW0KUtE5kXYBxAHs1PEDbhf0p624HzMcKlkzpXuLSM/w640-h402/prep6_sm.jpg" title="Chili with added beans" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Last: Add Beans</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcy82FICovxBbkMpN8nx0lVlSEx32CPQTgddjGlfdVfgob8w7Rf1Qjo1QxYBg2VVQctVxaXC7zWDwYcIK3tvR1haM4G48MBvkaJ0Xhfmm6QksSGm0eE2BmU3QuLu09DovATR3e1lS-5s/s600/prep7_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="407" data-original-width="600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcy82FICovxBbkMpN8nx0lVlSEx32CPQTgddjGlfdVfgob8w7Rf1Qjo1QxYBg2VVQctVxaXC7zWDwYcIK3tvR1haM4G48MBvkaJ0Xhfmm6QksSGm0eE2BmU3QuLu09DovATR3e1lS-5s/w640-h434/prep7_sm.jpg" title="Chili Ready to Simmer" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cover & Simmer for 2 Hours</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEEvfsm2HcUkWi877eYDmWyJC1p20rOFetCBfI0MevVtx6vTZQkKBQoPiJHgxUs6VT5r9l7BSH9pNPLIGyNyejpDC23D4QG3a7rbeyXQuWgERtxbG6FwBSuFX1LLQSsTN_9gwGHAqOYI/s600/served2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="340" data-original-width="600" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCEEvfsm2HcUkWi877eYDmWyJC1p20rOFetCBfI0MevVtx6vTZQkKBQoPiJHgxUs6VT5r9l7BSH9pNPLIGyNyejpDC23D4QG3a7rbeyXQuWgERtxbG6FwBSuFX1LLQSsTN_9gwGHAqOYI/w640-h362/served2_sm.jpg" title="Cherney's Chili Cooked to Perfection" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cherney's Chili Complete!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-22475522265365284742020-12-20T08:30:00.002-08:002021-01-18T18:31:00.178-08:00Steamed Persimmon Pudding<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmL09_Bu9w12w6GNa9gIls9EbTWX1eNCJbfgz9TdccyQoxYR_S0lONqvTM5AOr8jh8XCUoUcKhHZVoV4XoM1PIhjUtJubS1jCv_Cz-DgfakQqe3jH4ef47K9MI4mnRJncpcaZcgEHQGI/s600/cake_holly_smcrop.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Steamed Persimmon Pudding Decorated with California Holly" border="0" data-original-height="373" data-original-width="600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmL09_Bu9w12w6GNa9gIls9EbTWX1eNCJbfgz9TdccyQoxYR_S0lONqvTM5AOr8jh8XCUoUcKhHZVoV4XoM1PIhjUtJubS1jCv_Cz-DgfakQqe3jH4ef47K9MI4mnRJncpcaZcgEHQGI/w400-h249/cake_holly_smcrop.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">California Holly = Live Oak + Rose Hips</td></tr></tbody></table><h3>Recipe from Old Surrey, England</h3>
<p></p>
<p>A few years ago I met a delightful woman at a winter solstice party. We both had studied art under the same professors at University, and both loved collecting historical recipes. Plus she had concocted my favorite dish of entire potluck using an old time recipe. As I raved over it, she insisted on sending me the details. Alas, I’ve lost touch with her over the years and have forgotten her name, but not her face. This year, for the first time, I made her traditional persimmon pudding recipe from Surrey, a charming rural county southeast of London.<span></span></p><a name='more'></a><p></p>
<p></p>
<p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEdsWPKshhWcmQ7g7HuzlD-LVInoR9OaPwX-vSiw7X6UOHFcqyLSoS8T9jKw4bBKFH5cuQTBm7dNsU2Os8lhocBmBcoRLDb2_pjTGIQIqTMXhFBCv42JvVqCH4wQelhU9Ml-DKo_T2A4/s600/sliced_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Persimmon Pudding Sliced to Serve" border="0" data-original-height="337" data-original-width="600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEdsWPKshhWcmQ7g7HuzlD-LVInoR9OaPwX-vSiw7X6UOHFcqyLSoS8T9jKw4bBKFH5cuQTBm7dNsU2Os8lhocBmBcoRLDb2_pjTGIQIqTMXhFBCv42JvVqCH4wQelhU9Ml-DKo_T2A4/w400-h225/sliced_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Steamed to Perfection</td></tr></tbody></table>Steaming a pudding is intimidating, but careful planning helps. If you don’t have a pudding mold, you’ll need a heatproof container that will hold about 7 cups (6 cups batter plus breathing room) and fit into a steamer. The steamer can be a pot with a cooling rack in it, or a large pot with its own steamer insert. I didn’t have a large enough container to hold all the batter AND fit into my steamer pot. So, I put the extra cup of batter into a small ramekin, covered it, and steamed it separately in a small 3-part veggie-steaming pot. The smaller unit took only one hour to steam.</p>
<p></p>
<p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04rnXnJkmef0P3SLnsiG5ZHXOpU2Xcun1Q_2AuTj1EY4tBxVwY4lyuE1ZmNgTCi_Du1M1mbK_Sy8lbXTW772X-9b-uaffofTOAfPoiY0XtsdNCJIRou8cGiJNMwPpABr7Buna5Z2fYYU/s600/served_cream2_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Persimmon Pudding with Cream" border="0" data-original-height="337" data-original-width="600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04rnXnJkmef0P3SLnsiG5ZHXOpU2Xcun1Q_2AuTj1EY4tBxVwY4lyuE1ZmNgTCi_Du1M1mbK_Sy8lbXTW772X-9b-uaffofTOAfPoiY0XtsdNCJIRou8cGiJNMwPpABr7Buna5Z2fYYU/w400-h225/served_cream2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Traditionally Served With Unsweetened Whipped Cream</td></tr></tbody></table>Note: if you’re planning to ignite brandy and pour it over the pudding before serving, using mold or baking dish with sloping sides helps. A flat-bottom baking dish will produce a flat-topped pudding, on which the flaming brandy will pool rather than flowing gracefully down the sides. This is especially important if you put the traditional holly sprig on top. The pooling brandy will eventually ignite the holly, especially if you’ve substituted California live oak and rose hips for the holly. For best results with a flat-top, remove the holly, then ignite. Heed my recklessness!</p>
<p></p>
<p>This first pudding I’ve ever steamed pudding came out great—even though I was a few ounces short on persimmons, had to steam a small extra ramekin (later enjoyed as a midnight snack for two), and ignited the holly a bit. The recipe seems quite forgiving, so have fun with it! Happy Holidays!</p>
<p></p>
<p><b><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ellAoSHjykw1G-rQN7_6ZMqHh8BMR0OC4foOAf61J1Y-bMDkvU24vMWRBTUsx55OjAX8EXezjgW59RDdHfa7bn8P-5IkFbEiPJBc6B2B6ixdTPwIxxmLU5E5Ky29aQ9BiDWCM6387IQ/s615/cakeflame_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Flaming Brandy on Steamed Persimmon Pudding" border="0" data-original-height="615" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ellAoSHjykw1G-rQN7_6ZMqHh8BMR0OC4foOAf61J1Y-bMDkvU24vMWRBTUsx55OjAX8EXezjgW59RDdHfa7bn8P-5IkFbEiPJBc6B2B6ixdTPwIxxmLU5E5Ky29aQ9BiDWCM6387IQ/w390-h400/cakeflame_sm.jpg" width="390" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Better Practice: Remove Holly First, Then Flame</td></tr></tbody></table>Steamed Persimmon Pudding</b><br />
serves ~8 - 10</p>
<ul>
<li>3 ripe persimmons</li>
<li>2 tsp. baking soda</li>
<li>½ cup soft butter</li>
<li>1¼ cups sugar</li>
<li>2 eggs</li>
<li>1 tsp. lemon juice</li>
<li>1 tsp. vanilla</li>
<li>1 cup flour</li>
<li>1 tsp. cinnamon</li>
<li>1 cup raisins</li>
<li>1 cup chopped pecans</li>
<li>butter for greasing mold</li>
</ul>
<p>Peel and mash the persimmons well, or liquefy them with an immersion blender. Measure out 2 – 2½ cups. Mix in baking soda and set aside.</p>
<p></p>
<p>Cream the butter. Add the sugar and cream again. Beat in the eggs. Beat in lemon juice and vanilla.</p>
<p></p>
<p>Mix together flour and cinnamon. Stir into egg mixture.</p>
<p></p>
<p>Add persimmon mixture to the batter and stir till combined. Stir in raisins and pecans.</p>
<p></p>
<p>Butter the inside of a 6 – 8 cup pudding mold or round ceramic ramekin. Spoon the batter into the mold. Lock the lid on, or secure aluminum foil over top of ramekin with 2 – 3 heavy-duty rubber bands.
</p><p></p>
<p>Place a metal cooling rack inside a large pot, or use a large steamer pot. Place the sealed mold on the rack or in the steamer unit. Add boiling water to till halfway up the side of the mold. Cover the pot.</p>
<p></p>
<p>Turn heat to high till water boils again, then reduce heat to steam pudding for 2½ hours. Remove mold from pot, and cool on cooling rack for 5 minutes.</p>
<p></p>
<p>Remove the lid or foil and shake pudding around to loosen it from the mold. Turn onto serving dish upside down. Serve warm or cold with unsweetened whipped cream.</p>
<p></p>
<p>You may prefer to serve with brandy or rum sauce from my Bread Pudding with <a href="http://www.seasonaleating.net/2019/03/new-orleans-bread-pudding-with-bourbon.html">Bourbon Sauce</a> recipe.</p>
<p></p>
<p>Or douse the pudding with 2 - 4 tbsp. warmed brandy and set it on fire. According to the California Brandy Advisory Board, to flame brandy correctly, it must be warmed ahead of time. Warm the brandy, but don’t bring it to a boil. Then carefully ignite using a long match and pour the still-flaming liquid over the pudding. High-proof rum can also be flamed in this manner.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4tLH8fZoxHdBV_uWIsavyXGlHv3YlrgLj1-EBvpc5nWS8DCIQf57X2u9ZrsgRwGuqEYuugD6jh002K3sRqC5INv4XIqP5OZmimBTPKeeoI4R2Hw45r6Im0uAnQ21v_zD5vieFJiRRVs/s600/prep_egg_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Creaming Eggs into Butter and Sugar" border="0" data-original-height="422" data-original-width="600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4tLH8fZoxHdBV_uWIsavyXGlHv3YlrgLj1-EBvpc5nWS8DCIQf57X2u9ZrsgRwGuqEYuugD6jh002K3sRqC5INv4XIqP5OZmimBTPKeeoI4R2Hw45r6Im0uAnQ21v_zD5vieFJiRRVs/w640-h450/prep_egg_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First Cream the Butter, Sugar, and Eggs</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOjnHgdrWmjWIi5WwpEV9NdNb0E06XCmkCW6rYJTPsN9MjzgMgJpyfgtxPig93DjYlBj5oGxZK8nOI-lq3uRtlWp6jcjVoFSSi6-kzpZcLaD4fU7wdE80DhPC7-RdLL3bEtJnX3nRyi0/s600/prep_wetdry_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mixing Wet and Dry Ingredients" border="0" data-original-height="360" data-original-width="600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOjnHgdrWmjWIi5WwpEV9NdNb0E06XCmkCW6rYJTPsN9MjzgMgJpyfgtxPig93DjYlBj5oGxZK8nOI-lq3uRtlWp6jcjVoFSSi6-kzpZcLaD4fU7wdE80DhPC7-RdLL3bEtJnX3nRyi0/w640-h384/prep_wetdry_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mix Wet and Dry Ingredients Before Adding Persimmon</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_t2hovssySL-WPhlZzvPprC2Y7pzaLPQuknY5t1pIGNfgXMxjEuQ7BTTCikIttPRcXApeQiLQKiogB39WeyegFvtSN60Lamt-rfqOdBrDKsO4MbE_kaFtR88gD_QMkRUCClUgG_WnLE/s600/prep_persimmon_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Adding Persimmon to Batter" border="0" data-original-height="407" data-original-width="600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_t2hovssySL-WPhlZzvPprC2Y7pzaLPQuknY5t1pIGNfgXMxjEuQ7BTTCikIttPRcXApeQiLQKiogB39WeyegFvtSN60Lamt-rfqOdBrDKsO4MbE_kaFtR88gD_QMkRUCClUgG_WnLE/w640-h434/prep_persimmon_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir Persimmon with Baking Soda into Batter</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIUbfaQRy_dFRWyKMGFiK9-PrDJQ34iRRW5t6njw3iya8Cs6eWlzp5CM1915KsvF36dBCMlXCvoFZskStlxxz_Fvuh5ONgNtP_wswgtf7lM59-pkiDKZ9oXMq7t4KfaLji202G9QMU-s/s600/prep_raisinut_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Adding Fruit and Nuts to Batter" border="0" data-original-height="371" data-original-width="600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIUbfaQRy_dFRWyKMGFiK9-PrDJQ34iRRW5t6njw3iya8Cs6eWlzp5CM1915KsvF36dBCMlXCvoFZskStlxxz_Fvuh5ONgNtP_wswgtf7lM59-pkiDKZ9oXMq7t4KfaLji202G9QMU-s/w640-h396/prep_raisinut_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Stir in Fruit and Nuts Last</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3neG0LO3ou8SPWe0n5FzAhlxqmtbA_7DXYmxg8i2iD2Tv5Qo361i-vVDRTn_0Le08DSlCsXAy5POuNk70y6znMXDqu_YGMnMwaAtY7XzckxiIAVeKjX-p6y51RuhuD76AnNTHLobNyHE/s600/prep_flaming.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="472" data-original-width="600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3neG0LO3ou8SPWe0n5FzAhlxqmtbA_7DXYmxg8i2iD2Tv5Qo361i-vVDRTn_0Le08DSlCsXAy5POuNk70y6znMXDqu_YGMnMwaAtY7XzckxiIAVeKjX-p6y51RuhuD76AnNTHLobNyHE/w640-h504/prep_flaming.jpg" title="Persimmon Pudding with Flaming Brandy" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For Traditional Christmas Pudding: Douse with Flaming Brandy</td></tr></tbody></table><br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-88510133566019645672020-12-06T08:30:00.011-08:002021-01-07T18:58:54.792-08:00Foil Wrapped Herbed Tiny Potatoes<h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubqe2WxHYNaKESkS6Z_nNWcN4eTuHTl1UmM5ViqcM8KD2TiLvTbmmSeEOWOLZx2URunSLlXHpwF6MSPvUvZRbchfpSCtEs63R2pJs7g818dENs1Ybd_WmETWEn9H7vW5pYUYBd1pxZlY/s600/a_served1_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">z<img alt="Herbed Potatoes with Turkey and gravy on plate" border="0" data-original-height="357" data-original-width="600" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubqe2WxHYNaKESkS6Z_nNWcN4eTuHTl1UmM5ViqcM8KD2TiLvTbmmSeEOWOLZx2URunSLlXHpwF6MSPvUvZRbchfpSCtEs63R2pJs7g818dENs1Ybd_WmETWEn9H7vW5pYUYBd1pxZlY/w400-h238/a_served1_sm.jpg" width="400" /></a></div>Recipe by Robin</h3>
<p>A couple of decades ago when I first starting cooking dinners with my not-quite-husband-yet, I frequently prepared small potatoes dotted with fresh herbs and garlic, wrapped in foil and roasted. I had forgotten all about this till I received a homegrown Yuletide herb mix from my neighbor Jennifer, the same week I got small yellow potatoes in my food share. Instant memory jog! Bonus: their easy prep doesn’t interfere with more complicated holiday cooking.<span></span></p><a name='more'></a><p></p>
<p></p>
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXa7UZjQbqFn6Iv2IJfuUNrOTgCa6C3F8BX2u1HosciQlK_dYOdRr2LC4E7SFouDOGEg9ZUwnn0zJusy5whLBPW2RLLficC34m9ygHfpvq6C-8KjzatT8dwnWjwvSnSdT3ydUr0AjXcA/s600/a_served2_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Serving bowl of Herbed Tiny Potatoes" border="0" data-original-height="359" data-original-width="600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXa7UZjQbqFn6Iv2IJfuUNrOTgCa6C3F8BX2u1HosciQlK_dYOdRr2LC4E7SFouDOGEg9ZUwnn0zJusy5whLBPW2RLLficC34m9ygHfpvq6C-8KjzatT8dwnWjwvSnSdT3ydUr0AjXcA/w400-h239/a_served2_sm.jpg" width="400" /></a></div>Proportions are relaxed, and this recipe can be scaled up or down depending upon your potato supply. Types of herbs can vary. I’ve used just fresh rosemary from the garden, or a dried Italian herb blend from the market. Jennifer’s homegrown dried mix is rosemary, oregano, and thyme. Use whatever herbs you find in the garden, but remember to use 3 times as many as dried. Fresh parsley, added as edible garnish, compliments any herbs you might use.<p></p>
<p></p>
<p>Enjoy this simple comfort food when days are short, potato supplies large, whenever you want a quick side dish that goes with pretty much everything.</p>
<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rlAKd4mR6R36xb-QJvYVo7M_OFo4dIBGElI4EggdH8EoLie05BgiAPDwsgD4LZxtGTH0xs8DA4nZM_z2amz5PmlkpANO1YReN30suoQOaz5DHqh9d3k45vS5u4RThZUGdh09Jcydhg0/s600/a_served3_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Overhead view of serving bowl of herbed potatoes" border="0" data-original-height="394" data-original-width="600" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rlAKd4mR6R36xb-QJvYVo7M_OFo4dIBGElI4EggdH8EoLie05BgiAPDwsgD4LZxtGTH0xs8DA4nZM_z2amz5PmlkpANO1YReN30suoQOaz5DHqh9d3k45vS5u4RThZUGdh09Jcydhg0/w400-h262/a_served3_sm.jpg" width="400" /></a></b></div><b>Foil Wrapped Herbed Tiny Potatoes</b><br />serves 3 - 4<p></p>
<ul><li>12 oz. mini potatoes</li>
<li>Aluminum foil</li>
<li>Olive oil</li>
<li>1 large or 2 small cloves garlic</li>
<li>1 tsp. dried herb mix, or 1 tbsp. minced fresh herbs</li>
<li>Lemon</li>
<li>Salt and Pepper to taste</li>
<li>1 tbsp. fresh parsley, stems removed</li></ul>
<p></p>
<p>Slice potatoes into ½ inch pieces. Put into a bowl and toss with 1 – 2 tsp. olive oil. Set aside.</p>
<p>Tear off two sheets of foil big enough to hold your potatoes, plus enough to seal the edges. Oil both shiny sides lightly.</p>
<p></p>
<p>Arrange potatoes on foil into a shape to fit your foil. Sprinkle with garlic, fresh and/or dried herbs. Squeeze on some lemon juice. Sprinkle with salt and pepper.</p>
<p></p>
<p>Place top layer of foil over potatoes. Roll up and crimp edges together to seal.</p>
<p></p>
<p>Bake at 400 degrees F, for about 15 or 20 minutes.</p>
<p></p>
<p>Unwrap, place in serving dish, and garnish with fresh parsley.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMzgc_HLZ_0mDamN5J653KrV7LMinPRUKxOoYexnQUs_ugwFmjVLvszHf8ehuxcuBe8hj8_ECn64jj7iX-dfTxKzboQPrO9dUH4zOGKTrRJ2f1-n4gZKF2rJUaR0KaTf49llAq1e8KGg/s600/b_make3_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Jennifer's herb packet and potatoes" border="0" data-original-height="347" data-original-width="600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMzgc_HLZ_0mDamN5J653KrV7LMinPRUKxOoYexnQUs_ugwFmjVLvszHf8ehuxcuBe8hj8_ECn64jj7iX-dfTxKzboQPrO9dUH4zOGKTrRJ2f1-n4gZKF2rJUaR0KaTf49llAq1e8KGg/w640-h370/b_make3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Inspiration!</td></tr></tbody></table><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHOcYO-NxCzda1ToSbnur679UmiZneJbyxZiOjrLeAypmq9Um0ZDiom4naaSFoIabfNb0ABfZIyg1j5Lx8dBtcKAFh371JU-ajuaavXjQEKjfRVw25SmQo3TVRnllodO4w-SwM7MjNJ8/s600/b_make5_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="490" data-original-width="600" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHOcYO-NxCzda1ToSbnur679UmiZneJbyxZiOjrLeAypmq9Um0ZDiom4naaSFoIabfNb0ABfZIyg1j5Lx8dBtcKAFh371JU-ajuaavXjQEKjfRVw25SmQo3TVRnllodO4w-SwM7MjNJ8/w640-h522/b_make5_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Basics: Oiled Foil and Potatoes</td></tr></tbody></table><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkihgqgMeHtw3N9LD8a6TJfyw8Bk9_C0ohFhwxIJ2siT3Taz6byUN3AU3ckkclCE3UMR03qIBowlhfXd5qYStSVhqAxhG_6k-8ilJq2HV6u8FQveCJWWsOT7QRAzIpGrRb0pr5VZVD6A/s600/b_make6_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potatoes on foil covered with herbs and garlic" border="0" data-original-height="469" data-original-width="600" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkihgqgMeHtw3N9LD8a6TJfyw8Bk9_C0ohFhwxIJ2siT3Taz6byUN3AU3ckkclCE3UMR03qIBowlhfXd5qYStSVhqAxhG_6k-8ilJq2HV6u8FQveCJWWsOT7QRAzIpGrRb0pr5VZVD6A/w640-h500/b_make6_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add Herbs and Garlic, Lemon, Salt, and Pepper</td></tr></tbody></table><div></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50luhRp9UtRi93aia5LiuUwnFCkhh27GTYl8GkqfvxCmNouLM94cnBhmUmpVvzVdRmDuOH3eIgX-iR55BWmhnhVBVdezYvFNVmCc9QR35v6ln9JQdp_lvLY-uCT1qkKmTe4XAWwGXueg/s600/b_make7_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potatoes wrapped in foil" border="0" data-original-height="530" data-original-width="600" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50luhRp9UtRi93aia5LiuUwnFCkhh27GTYl8GkqfvxCmNouLM94cnBhmUmpVvzVdRmDuOH3eIgX-iR55BWmhnhVBVdezYvFNVmCc9QR35v6ln9JQdp_lvLY-uCT1qkKmTe4XAWwGXueg/w640-h566/b_make7_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wrap it Up</td></tr></tbody></table><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PBeVkg96M2X0kXY9RfDns3XXh8dh-g0zupgawJv1x1UHqgxt1VVgk4dh2F1jn9ephyRXrcgni6lDVg95uRgiYrzRn1eYaH_TprtGJtoYL4yUehyBPZ97hYHw86C6oZ_BJ2uKsWwNxkk/s600/b_make8_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potatoes Baked in Foil: unwrapped to serve" border="0" data-original-height="427" data-original-width="600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PBeVkg96M2X0kXY9RfDns3XXh8dh-g0zupgawJv1x1UHqgxt1VVgk4dh2F1jn9ephyRXrcgni6lDVg95uRgiYrzRn1eYaH_TprtGJtoYL4yUehyBPZ97hYHw86C6oZ_BJ2uKsWwNxkk/w640-h456/b_make8_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bake 15 Minutes, and Voila</td></tr></tbody></table><br /><p></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-20181881546349911532020-11-29T08:30:00.008-08:002021-01-07T17:23:40.499-08:00Deep Dish Turkey Pot Pie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfT7wHxERPgu7a2YOD5EpHeILkXz0_AVFiMvuI635divsnO52z2W26vK_S13KX4QUPSh8w7ZJYD-6NGboaAId1ktWH_6KFBzJKxz7ZfWvHHjlFL0jhwl-WHYg9JPRkxGuwRbyao89_f8/s600/served2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Serving of Golden Brown Turkey Pot Pie" border="0" data-original-height="401" data-original-width="600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfT7wHxERPgu7a2YOD5EpHeILkXz0_AVFiMvuI635divsnO52z2W26vK_S13KX4QUPSh8w7ZJYD-6NGboaAId1ktWH_6KFBzJKxz7ZfWvHHjlFL0jhwl-WHYg9JPRkxGuwRbyao89_f8/w400-h268/served2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Post-Thanksgiving Comfort Food</td></tr></tbody></table><h3><span style="left">Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></span></h3>
<p>Seriously now, is there anyone who doesn’t like pot pies? When my friend Raven shared photos of her post-Thanksgiving turkey pot pies, I knew I had to give the concept a whirl with our leftover 12-pounder for 2. I eliminated the bottom crust to maximize the savory filling, and use more leftover turkey. To simplify further, I employed <a href="https://www.traderjoes.com/"><span class="s1">TJ’s</span></a> all butter puff pastry rather than making my own. Any good crust will do, since it’s mostly about the filling.This batch o’ filling makes 2 round pies, which can be frozen. Since my freezer is packed, I made one giant pie in a 9” x 11” baking pan, the dimensions of my premade puff pastry.<span></span></p><a name='more'></a><p></p>
<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oO7_apz6DoNg5XRyT8e5HSgR8gdqpogyeqAslAj8aMh3kbh7oEV74y08UvjgDke_HqA2EiHpZ0X7Gn_TyUI7veN-9h587wF4VH07BGgn8ANR6XEdK8tUZtJhyphenhyphenbbAWlhZqsD2qmHviOc/s600/served7_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Another Slice of Deep Dish Turkey Pot Pie" border="0" data-original-height="419" data-original-width="600" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oO7_apz6DoNg5XRyT8e5HSgR8gdqpogyeqAslAj8aMh3kbh7oEV74y08UvjgDke_HqA2EiHpZ0X7Gn_TyUI7veN-9h587wF4VH07BGgn8ANR6XEdK8tUZtJhyphenhyphenbbAWlhZqsD2qmHviOc/w400-h279/served7_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Deep Dish Delight</td></tr></tbody></table>Veggies can vary, and include both frozen and fresh. I like the classic peas and carrots, flavored with onion, celery, and parsley. To these I added frozen green beans, at Raven’s suggestion. You could add frozen corn, or anything else you have in your fridge that sounds appealing. Pre-steam to soften anything that’s fresh, like carrots, potatoes, and green beans.<p></p>
<p>Of course, any poultry from chicken to pheasant can be substituted for the turkey as well. Different spices like curry or saffron or a hint of nutmeg might add an exotic kick. Get creative and have fun with it. Here’s to a happy kick-off of the holiday season.</p>
<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXegFvjLzGWnfWsuQjZ2jeMQLfoHSWqc8T1zsZgcUX900NkZz5dcI_X9Oj6KA57xpfxkcfAUsYWoxS0SAdEl1ZtzHCQd4ZZJXnmssmgZ5XUG2PIH7Fb8ruk__6pVJPX_uDjwdnGm2JaF0/s600/served4_sm.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Deep Dish Turkey Pot Pie in Pan" border="0" data-original-height="363" data-original-width="600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXegFvjLzGWnfWsuQjZ2jeMQLfoHSWqc8T1zsZgcUX900NkZz5dcI_X9Oj6KA57xpfxkcfAUsYWoxS0SAdEl1ZtzHCQd4ZZJXnmssmgZ5XUG2PIH7Fb8ruk__6pVJPX_uDjwdnGm2JaF0/w400-h243/served4_sm.jpg" width="400" /></a></b></div><b>Deep Dish Turkey Pot Pie</b><br />
serves about 8<p></p>
<ul><li>1½ cups sliced or chopped carrots</li>
<li>7 tbsp. butter</li>
<li>¾ cup chopped onion</li>
<li>½ cup finely chopped celery</li>
<li>½ cup flour</li>
<li>2½ cups turkey or veggie broth</li>
<li>1 cup oat (or other) milk</li>
<li>1¼ tsp. poultry seasoning</li>
<li>½ tsp. thyme</li>
<li>½ tsp. salt</li>
<li>¼ tsp. black pepper</li>
<li>2½ cups turkey cut into chunks</li>
<li>1 cup frozen peas</li>
<li>1 cup frozen green beans</li>
<li>2 tbsp. chopped fresh parsley</li>
<li>1-2 sheets premade puff pastry</li>
<li>1 tbsp. melted butter (optional)</li></ul>
<p>Melt butter in large saucepan or electric frying pan. Sauté onion in butter till slightly softened.
</p><p>Remove from heat. Add flour to pan and stir till well mixed. Slowly add broth and milk, stirring constantly to mix thoroughly.</p>
<p>Bring mixture to a boil, stirring. Reduce heat and simmer, stirring constantly, until mixture thickens, about 5 – 8 minutes.</p>
<p>Stir in poultry seasoning, thyme, salt, and pepper.</p>
<p>Add turkey, carrots, peas, green beans, and parsley. Stir until well-coated with sauce./p>
</p><p>Spoon mixture into a 9” x 11” baking pan, or into 2 pie plates. Cover with crust. Brush crust with melted butter if desired.</p>
<p>Bake at 375 degrees F. until bubbly and slightly browned on top. If browner crust is desired, place under broiler, watching carefully, for 30 seconds – 1 minute.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj4OUL9Ld3OEhtcs-TdzTucTKSfvuRw6ifBHbtySDdy6ofi2ZVyLWOPp7Ep2KmtWas6FUDMwFZP8LYz7myFb2Q5mQXvK3hbr7T2JU9XTKR_RZMN5LtJ_2OtFdX7FHRi2DcnCbdgtb8M8/s600/cook2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Onions and Celery Saute" border="0" data-original-height="401" data-original-width="600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj4OUL9Ld3OEhtcs-TdzTucTKSfvuRw6ifBHbtySDdy6ofi2ZVyLWOPp7Ep2KmtWas6FUDMwFZP8LYz7myFb2Q5mQXvK3hbr7T2JU9XTKR_RZMN5LtJ_2OtFdX7FHRi2DcnCbdgtb8M8/w640-h428/cook2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Starting with Butter Saute</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhaRgrp8TVyKs0ZPTxsfn6mRhjcJQUf2JBWECkBlm33USEeDqyHgPUqG9RMyLENmVhM9roHgCjlk7eMTDNV2aAyrP-mYYD-ACiynuuxUUO7YYhLy3V0nfJf_qbVLJEiJdu5wT-9L85_M/s600/cook4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Adding Spices to Roux" border="0" data-original-height="382" data-original-width="600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhaRgrp8TVyKs0ZPTxsfn6mRhjcJQUf2JBWECkBlm33USEeDqyHgPUqG9RMyLENmVhM9roHgCjlk7eMTDNV2aAyrP-mYYD-ACiynuuxUUO7YYhLy3V0nfJf_qbVLJEiJdu5wT-9L85_M/w640-h408/cook4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seasoning the Roux</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlEbfOKSxMp73m4HEdRRCmpPAR0bck2TQ8Tl6aRQonQmsR4tKlGyfmsSuWsI-VySf0BPz8w07aOotWvh3Sr4EGvNImhM4mEdLAs4renHhNFlYS55jmcPmzdCLk8SZMxgCh0fGs2KcnVo/s600/cook6_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Adding Veggies and Turkey" border="0" data-original-height="351" data-original-width="600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlEbfOKSxMp73m4HEdRRCmpPAR0bck2TQ8Tl6aRQonQmsR4tKlGyfmsSuWsI-VySf0BPz8w07aOotWvh3Sr4EGvNImhM4mEdLAs4renHhNFlYS55jmcPmzdCLk8SZMxgCh0fGs2KcnVo/w640-h374/cook6_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding Veggies and Turkey to the Mix</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3H5QM1-biHOdo112YEoVA3QKvkW17_ZRkHKNd6rcCtuDUAVlQwcSoSiNuOR8HO1AUnsWlMF4XfUeYtw0BT3_bZjZoPWEFE_9VO1Sz3E7NbYqY-INvpZYRVDn3DnCVHedN9-RVbnu-pE/s600/cook9_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Filling Complete and ready for crust" border="0" data-original-height="370" data-original-width="600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3H5QM1-biHOdo112YEoVA3QKvkW17_ZRkHKNd6rcCtuDUAVlQwcSoSiNuOR8HO1AUnsWlMF4XfUeYtw0BT3_bZjZoPWEFE_9VO1Sz3E7NbYqY-INvpZYRVDn3DnCVHedN9-RVbnu-pE/w640-h394/cook9_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Finished Filling looks Fabulous</td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJMw1qB7lFDrNbLJd5YhYGWo_AUjef4tff8XSm5HnIOAFETn4Lq_8lpOoohLBV6sgnZiAvQBztAAgqSQYb_ZaiOQYyy0HbLRmvQnskBmQAEcrXEbUV2ss_OTBs47JdRGWlauKXL3fCDg/s600/served5_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pot Pie Baked and Ready to Eat" border="0" data-original-height="347" data-original-width="600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJMw1qB7lFDrNbLJd5YhYGWo_AUjef4tff8XSm5HnIOAFETn4Lq_8lpOoohLBV6sgnZiAvQBztAAgqSQYb_ZaiOQYyy0HbLRmvQnskBmQAEcrXEbUV2ss_OTBs47JdRGWlauKXL3fCDg/w640-h370/served5_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Topped with Crust and Baked to Perfection</td></tr></tbody></table><br /><div><br /></div>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-79387764319064412062020-10-11T08:30:00.002-07:002020-10-30T16:26:42.086-07:00Scalloped Summer Squash Casserole
<table cellpadding="0" cellspacing="1em" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEoUkFJPl6WX4AS4wy-ye8ioH6n123yPDgR6eRBlgHOagRZTG1uC6pMRE07MGFTmahLoJVnh5Wqc3T3DasOxEb6IUh39_iz75EzNhqaiN4Lb3oVGCMqYS3y4IW7mZTMTwzdADPKJwqVo/s600/served4_adj_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="side view of scalloped summer squash" border="0" data-original-height="321" data-original-width="600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEoUkFJPl6WX4AS4wy-ye8ioH6n123yPDgR6eRBlgHOagRZTG1uC6pMRE07MGFTmahLoJVnh5Wqc3T3DasOxEb6IUh39_iz75EzNhqaiN4Lb3oVGCMqYS3y4IW7mZTMTwzdADPKJwqVo/w400-h214/served4_adj_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Layers of Gorgeous Squash</span><br /></td></tr></tbody></table><h3 style="text-align: left;">Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Several years and one house ago I mentioned to my gardening neighbor Dana that I love summer squash. Lo and behold, a few weeks later my front steps were covered with bags. When I looked inside I couldn’t believe the number of crooknecks, zucchini, different colored/sized pattypans, and yellow-green squashes. So I made up this casserole to cook down the huge quantities, especially the flying saucer-shaped pattypans, which didn’t look pleasing on their own no matter how I’d cut them.<span></span></span></p><a name='more'></a><p></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;"></span></p><table cellpadding="0" cellspacing="1em" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jOBoOhIDBROUqdnvkG1_t5yzkAv4jlAH6yZkGb6IZ6MYF_DWinK3k15nIF2Afh2-tINuJc3tBqDiGX3mIFPbZFL-gwHk5UuTzY6YDNi-zJIC9aTf-RVBmzK3ikOFlJ0G_Mdc1m5TsW4/s600/served3_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Top view of Scalloped Summer Squash Casserole" border="0" data-original-height="460" data-original-width="600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jOBoOhIDBROUqdnvkG1_t5yzkAv4jlAH6yZkGb6IZ6MYF_DWinK3k15nIF2Afh2-tINuJc3tBqDiGX3mIFPbZFL-gwHk5UuTzY6YDNi-zJIC9aTf-RVBmzK3ikOFlJ0G_Mdc1m5TsW4/w400-h306/served3_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Summer and Early Fall Bounty</span><br /></td></tr></tbody></table><span style="font-family: "Helvetica Neue"; font-size: medium;">As I hinted, you can use any kind of summer squash for this casserole. It’s fun to layer 2 - 4 different kinds and colors in the 4 layers. For my original recipe I used pattypans of two colors, zucchini, and crookneck. This year I used hybrid greens and yellows in alternating layers. And, if you’re overloaded with a garden of one squash variety, feel free to layer up 4 of the same. You can also use any kind of milk: cows’, soy, almond, etc. And use any amount of cheese from ¼ - ½ cup (4 – 8 tbsp., I used 6 tbsp. in the photos.)</span><p></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Note that the amount of milk needed quite a bit less than for <a href="http://www.seasonaleating.net/2013/07/scalloped-potatoes.html">scalloped potatoes</a>. That’s because squash contains a lot of water compared with potatoes. The key is to cover while baking so the squash steams itself to doneness while releasing its own yummy liquid. Too much milk will make the finished dish too soggy. Also key is slicing the squash super-thin. Use a <a href="https://www.amazon.com/gp/product/B0854QXM7C/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B0854QXM7C&linkId=94e92bbb0991a02d9e9e6c8a9a679d28"><span class="s1">mandolin</span></a> or <a href="https://www.amazon.com/gp/product/B00755KNCS/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B00755KNCS&linkId=07025459cf575e87af4a35baeebf6b2a"><span class="s1">food processor</span></a> for perfect casserole texture.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">It’s shelter-in-place October already! Enjoy the last of your summer squash harvest in this simple recipe.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium; font-weight: bold;"></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2np0g0I9FEk7xF5rtil3azOa0D4xl82soeHDfqanMcq3I2Kf3F8WwCt5qLwcMHDb9I-TwQWsSDSePmeNPOMxQASqB4gacEIHvUvPkkqU0Ogp_1xrTff4kZwMtQIxOriqjXzGeIiRD_0/s600/baked2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Top view of Baked Casserole" border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2np0g0I9FEk7xF5rtil3azOa0D4xl82soeHDfqanMcq3I2Kf3F8WwCt5qLwcMHDb9I-TwQWsSDSePmeNPOMxQASqB4gacEIHvUvPkkqU0Ogp_1xrTff4kZwMtQIxOriqjXzGeIiRD_0/w400-h266/baked2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Layered to Perfection</span></td></tr></tbody></table>
<span style="font-family: "Helvetica Neue"; font-size: medium;"><b>Scalloped Summer Squash</b></span><br />
<span style="font-family: "Helvetica Neue"; font-size: medium; font-weight: normal;">serves 8 – 12</span><p></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">
</span></p><ul><li><span style="font-family: "Helvetica Neue"; font-size: medium;">2½ lbs. summer squash, 2-4 varieties</span></li><span style="font-family: "Helvetica Neue"; font-size: medium;">
<li>½ bunch green onions</li>
<li>Cooking spray or butter</li>
<li>½ tsp. salt, divided</li>
<li>1 tsp. paprika</li>
<li>4 – 8 tbsp. grated Parmesan cheese</li>
<li>1 tbsp. butter</li>
<li>¼ cup almond or other milk</li></span></ul><span style="font-family: "Helvetica Neue"; font-size: medium;">
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Thinly slice squash (about 4 mm), keeping different varieties separate. Chop green onions finely—you will have about 2 tbsp.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Preheat oven to 350 degrees F. Spray or butter a 9” x 13” casserole dish.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Make 4 layers of squash in casserole dish as follows—noting that lower layers are a good place to hide any odd-looking slices:</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Layer #1: First squash variety, topped with about 1/3 of the onions.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Layer #2: Second squash variety, topped with about 1/3 of the onions, half of the salt, and 2 tbsp. of the cheese.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Layer #3: First (or Third) squash variety, topped with remaining onions.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Layer #4: Second (or Fourth) squash variety, topped with paprika, remaining salt, and remaining cheese. Dot with butter.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Pour milk gently into casserole.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Cover casserole with lid or foil. Place in preheated oven and bake for 20 – 25 minutes, until squash is tender.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Remove lid or foil and place under broiler, till cheese is bubbly and as brown as you like it, about 1 – 2 minutes.</span></p>
<p class="p"><span style="font-family: "Helvetica Neue"; font-size: medium;">Cool slightly and serve. Any leftovers are delicious for several days.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVQWppBiY4GCxCYu4egpd39FQFGrl3keXa_FvID6XhcyHji40FXfPskFdk0qV5X2-474XDWoZmcHxhTDUtWMomjLGRanr0zlYkK7AMSU-YH-pT7RFL4GFF91asCZSqIyKJgmOZ_dh-7A/s600/layer1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layer of yellow squash with odd slices" border="0" data-original-height="349" data-original-width="600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVQWppBiY4GCxCYu4egpd39FQFGrl3keXa_FvID6XhcyHji40FXfPskFdk0qV5X2-474XDWoZmcHxhTDUtWMomjLGRanr0zlYkK7AMSU-YH-pT7RFL4GFF91asCZSqIyKJgmOZ_dh-7A/w640-h372/layer1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bottom Layer: Hide Odd-Looking Slices<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6JlyinSUCmqnAF0gU2dmYbxGemRQt90GDYpM2BPrASaDEwUo4kp6v39T6h3eVbMTy-XmiSKNoN9mHfjRnyh_eptagw2Capw_nbs6fMNP35UC8fcg9Zzgv74_nB4hN66r8yknNzgtq5c/s600/layer2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layer of Green squash with odd pieces" border="0" data-original-height="379" data-original-width="600" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6JlyinSUCmqnAF0gU2dmYbxGemRQt90GDYpM2BPrASaDEwUo4kp6v39T6h3eVbMTy-XmiSKNoN9mHfjRnyh_eptagw2Capw_nbs6fMNP35UC8fcg9Zzgv74_nB4hN66r8yknNzgtq5c/w640-h404/layer2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Second Layer: Second Color<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><style type="text/css">
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</style></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwT2G7ftrwhK-wmRQXbujmNOrqxyZYni9XKeWFc5ioWuUBxdcDRCei1t8oXfyGzG6IZVyMbNLAlmy4_YftjgG_0I37AcjGrZFuxrYHRIuKbBKH-fGrwBwatKP2AVcTqBSCcQVPTkaBf80/s600/layer2a_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layer of Green Squash topped with onion" border="0" data-original-height="372" data-original-width="600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwT2G7ftrwhK-wmRQXbujmNOrqxyZYni9XKeWFc5ioWuUBxdcDRCei1t8oXfyGzG6IZVyMbNLAlmy4_YftjgG_0I37AcjGrZFuxrYHRIuKbBKH-fGrwBwatKP2AVcTqBSCcQVPTkaBf80/w640-h396/layer2a_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Second Layer: Top with Green Onions</span><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZm-lgiPbUGgxN1q1cDRF62n3pImc1hA-Ds68pm0q4LezSmGQuy4rIvZbjV35L2Sh0rDWtbJhTrZVEMiZNHqf8l-S5UBGfq8cOdTvSh4Eq6u_AyIXktC_cF0CtkchOr1dzQ0CxUYzaJU/s600/layer3a_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Layer of Yellow Squash topped with onion" border="0" data-original-height="343" data-original-width="600" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZm-lgiPbUGgxN1q1cDRF62n3pImc1hA-Ds68pm0q4LezSmGQuy4rIvZbjV35L2Sh0rDWtbJhTrZVEMiZNHqf8l-S5UBGfq8cOdTvSh4Eq6u_AyIXktC_cF0CtkchOr1dzQ0CxUYzaJU/w640-h366/layer3a_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Third Layer: Top with Green Onions</span><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fXa6p1BKnTkx4HOUbBnnNbzYZf26uvYKekpOwYxv6kp_a7-OeNga3xI0WnKeIs8ReTSQSsLscyVy82KjbqAn9rcCm_Ry3KMv3sKU85JtBSr2huKIVuxtArv4w4locIWXMfB0B4FGrus/s600/layer4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Top Layer of Green Squash Nicely arranged" border="0" data-original-height="391" data-original-width="600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fXa6p1BKnTkx4HOUbBnnNbzYZf26uvYKekpOwYxv6kp_a7-OeNga3xI0WnKeIs8ReTSQSsLscyVy82KjbqAn9rcCm_Ry3KMv3sKU85JtBSr2huKIVuxtArv4w4locIWXMfB0B4FGrus/w640-h418/layer4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Fourth Layer: Equal Slices Carefully Arranged</span><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnQCm89ZojiIecD0ciYyBseZezz3Rt05vG4I8w-WZN55e50P_bXRa23SahRelkheqXj2cw1XhVABB9mEkPzMEOicAt_wuEbwetIzFF0783c9vqXqJVV1qoEgX-0vTeZulYQ6MD8TLYuU/s600/layer_final_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Parmesan Cheese, Butter, and Paprika on Squash" border="0" data-original-height="376" data-original-width="600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnQCm89ZojiIecD0ciYyBseZezz3Rt05vG4I8w-WZN55e50P_bXRa23SahRelkheqXj2cw1XhVABB9mEkPzMEOicAt_wuEbwetIzFF0783c9vqXqJVV1qoEgX-0vTeZulYQ6MD8TLYuU/w640-h402/layer_final_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Top Layer: Cheese, Butter, and Seasoning</span><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeNlGWHcE3sQ7dX0sNkB9YWOluLWnwSN_1Te7DILnA144B0-xZplESItENl0wl0chbJprs0kmypU1g6DRe0ZmIjQGj9pkQ8wm8aSYuTWmdnvDbFQd9Oa82VqeY7uUcBE1QQEIOYsQ-Jk/s600/leftovers_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Leftovers Remaining in Casserole" border="0" data-original-height="367" data-original-width="600" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeNlGWHcE3sQ7dX0sNkB9YWOluLWnwSN_1Te7DILnA144B0-xZplESItENl0wl0chbJprs0kmypU1g6DRe0ZmIjQGj9pkQ8wm8aSYuTWmdnvDbFQd9Oa82VqeY7uUcBE1QQEIOYsQ-Jk/w640-h392/leftovers_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Leftovers: Cut a Slice, Microwave, and Enjoy!</span><br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-41676212667274945192020-09-13T08:30:00.002-07:002020-10-17T17:19:04.373-07:00Heirloom Tomato Pasta Sauce<h3 style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IXzopR3tOqASTGXGiHtbfnOHDlmxvhiYDtfhbPe_PKQal-UTT06hIWxaIaMYqZx9pJZA9WvirxdENkYrhqILlvnx1yL4FtK8eig16j0tavOz-qQ7bpjJsruiRARi0ZOpo6MhXxm7_AU/s600/served2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="pasta with heirloom tomato sauce and Parmesan" border="0" data-original-height="371" data-original-width="600" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IXzopR3tOqASTGXGiHtbfnOHDlmxvhiYDtfhbPe_PKQal-UTT06hIWxaIaMYqZx9pJZA9WvirxdENkYrhqILlvnx1yL4FtK8eig16j0tavOz-qQ7bpjJsruiRARi0ZOpo6MhXxm7_AU/w400-h248/served2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;"> </span><br /></td></tr></tbody></table>Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a> </h3>
<p class="p1"><span style="font-family: "Helvetica Neue"; font-size: medium;">Heirloom tomatoes! Those oddly shaped, strangely colored, and remarkably hefty hunks of flavor! They’re all over the farmers’ markets in September, maybe even in your garden. Though delicious on their own, they also add old-fashioned flavor to homemade pasta sauce. Cook up some sauce today and freeze it for the winter. You’ll love the fresh summery aroma and taste come January.</span></p>
<p class="p1" style="text-align: left;"><span style="font-family: "Helvetica Neue"; font-size: medium;"><span></span></span></p><a name='more'></a><span style="font-family: "Helvetica Neue"; font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aE7KEt3BQHfs8IIFCoAt8oNB5iowrv-osUbffVFYtGf9r4blwrc5f39v7FDRf-m7wgeA3EVkj5udeUHgfqt3mg58L8nB7gF3a9lsrHVO2x9Y_mb57rMG8c-poss8uoGtUIxqZhbnv-0/s600/servedcloseup2_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="closeup of pasta with heirloom tomato sauce" border="0" data-original-height="365" data-original-width="600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aE7KEt3BQHfs8IIFCoAt8oNB5iowrv-osUbffVFYtGf9r4blwrc5f39v7FDRf-m7wgeA3EVkj5udeUHgfqt3mg58L8nB7gF3a9lsrHVO2x9Y_mb57rMG8c-poss8uoGtUIxqZhbnv-0/w400-h244/servedcloseup2_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Looks and Tastes Sublime</td></tr></tbody></table>This recipe features two types of onions, and both green bell pepper and sweet red peppers (I used Jimmy Nardellos and Corni di Toros). You can use these in any proportion, or substitute something zippier, like Hungarian wax peppers. Or use any peppers you have in your garden. Add some chopped jalapeno or Thai chilis for even more spiciness. The chunks of zucchini are cooked until just barely al dente, and the basil is stirred in at the end. That makes the sauce taste fresher and be more reheating-friendly, whether or not it’s been frozen.</span><p></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;">Enjoy the last of the summer/fall heirloom harvest to the fullest. After the freeze, our annual heirloom harvest will be history.</span></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;"><b></b></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSBY1C0Bg1t0exj627W0YC9G-t3C4og9eyCEJXdiZfeWNd7n-EnF95f971v15HrP58mdlTSKXjCB8X52VnbXTYFaTDXrGG7I6FSjSDkgPIIJ8C_5gi6QxLl9O-APRir8KYSuUCx-pgTA/s600/served3_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Bowl of pasta with heirloom tomato sauce" border="0" data-original-height="457" data-original-width="600" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSBY1C0Bg1t0exj627W0YC9G-t3C4og9eyCEJXdiZfeWNd7n-EnF95f971v15HrP58mdlTSKXjCB8X52VnbXTYFaTDXrGG7I6FSjSDkgPIIJ8C_5gi6QxLl9O-APRir8KYSuUCx-pgTA/w400-h305/served3_sm.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Summer into Autumn Harvest</span></td></tr></tbody></table><b>Heirloom Tomato Pasta Sauce</b><p></p>
<p class="p1" style="text-align: left;"></p><ul><li>2 tbsp. olive oil</li><li>¾ lb. onions, chopped (2¾ cups)</li><li>½ bunch scallions, sliced (½ cup)</li><li>8 oz. green bell pepper, chopped (1½ cups)</li><li>4 oz. sweet red peppers, chopped (¾ cup)</li><li>4 cups seeded, chopped heirloom tomatoes</li><li>2 tbsp. dried Italian herbs mix</li><li>4 cloves garlic, peeled and minced</li><li>4 smallish zucchini (1¼ lbs.)</li><li>25 oz. can tomato sauce or puree</li><li>¼ - ½ cup finely chopped basil leaves</li></ul><p></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;">Heat oil to about 325 degrees F. in electric skillet. Add onions and scallions. Sauté until fragrant and partially softened, about 2 minutes, stirring frequently. Add green and red peppers, stir, and continue sauté till peppers are softened, about 3 - 4 minutes.<span class="Apple-converted-space"> </span></span></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;">Add seeded and chopped tomatoes, Italian herbs, and garlic. Bring to boil and adjust heat to simmer, about 250 - 275 degrees F. Stir frequently until partially cooked down, about 8 - 10 minutes.<span class="Apple-converted-space"> </span></span></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;">Meanwhile, cut zucchini lengthwise into quarters. Slice quarters into ~¾ inch chunks. You will have about 4 cups. Add zucchini and tomato sauce or puree to tomato mixture. Bring back to simmer. Simmer 8 – 10 minutes more, until zucchini is al dente.<span class="Apple-converted-space"> </span></span></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;">Turn off heat, or remove pan from heat. Stir in basil thoroughly. Cover and let sit 5 – 10 minutes, till basil is completely wilted.<span class="Apple-converted-space"> </span></span></p>
<p class="p1" style="text-align: left;"><span style="font-family: Helvetica Neue; font-size: medium;">Serve over pasta, <a href="https://www.amazon.com/gp/product/B00BP36RTY/ref=as_li_tl?ie=UTF8&tag=seasona-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00BP36RTY&linkId=4cf911dc7761447fd828e33e"><span class="s1">Miracle Noodles</span></a> (shiritaki), or cooked <a href="http://www.seasonaleating.net/2012/01/cooking-spaghetti-squash.html"><span class="s1">spaghetti squash</span></a>, with or without Parmesan cheese.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGk88RHP-UztpZyUBAHx7weeOe39h6F-3k5M4MSwnU3r7YKRv0SrwOX0bkXsYID0ULqlBH1CXQC5COWxFCG5oPoIGhiCVdTgb_48bO_eCbcKYvS558Aik0gkUWVPOiHFH1UXWfit7eWQ/s600/prep1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="333" data-original-width="600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGk88RHP-UztpZyUBAHx7weeOe39h6F-3k5M4MSwnU3r7YKRv0SrwOX0bkXsYID0ULqlBH1CXQC5COWxFCG5oPoIGhiCVdTgb_48bO_eCbcKYvS558Aik0gkUWVPOiHFH1UXWfit7eWQ/w640-h356/prep1_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Begin by Sauteing Savories</span></td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCIg61PU3AHpfKVdge_OSzWjodYw76zlvoS3z9lrrqcln59Qa23h_NM8VcuspvItb-z0G9iS9rHx6SqwhJmkX8PGIdWQ_g5_A2caysl8WeR4wBs95-ukOsP78WUvoeWQXfvROUUOBxBk/s600/prep2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="341" data-original-width="600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCIg61PU3AHpfKVdge_OSzWjodYw76zlvoS3z9lrrqcln59Qa23h_NM8VcuspvItb-z0G9iS9rHx6SqwhJmkX8PGIdWQ_g5_A2caysl8WeR4wBs95-ukOsP78WUvoeWQXfvROUUOBxBk/w640-h364/prep2_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Add the Heirlooms</span></td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrt65-UpWuJS3ncxDKGWPzVCZOooSCXjdBkiMpAuijKsFTStCrAEbuaj5FZY4m7oIrwLWg3-4-I8w_08qHEkILHjQ5XhwxhRsS2w9Pplgd-EnZZaKIy4lag1ifJaZap_XP4f9VVx2TwMQ/s600/prep3_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="337" data-original-width="600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrt65-UpWuJS3ncxDKGWPzVCZOooSCXjdBkiMpAuijKsFTStCrAEbuaj5FZY4m7oIrwLWg3-4-I8w_08qHEkILHjQ5XhwxhRsS2w9Pplgd-EnZZaKIy4lag1ifJaZap_XP4f9VVx2TwMQ/w640-h360/prep3_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Add Garlic and Herbs and Simmer</span></td></tr></tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6XOahW060PzHpOD4rjUSKzJf7mPwwBhvoTEHyS4a6BOdrAcySfyZpM1Ap51YpuRiXMAgxdAzKczReWeb5QxDqDPdu9EGdn40Uyy1UgbuJ6Z6MJerWzeqRjNq7T00A34u25s6Py7YnXc/s600/prep4_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="371" data-original-width="600" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6XOahW060PzHpOD4rjUSKzJf7mPwwBhvoTEHyS4a6BOdrAcySfyZpM1Ap51YpuRiXMAgxdAzKczReWeb5QxDqDPdu9EGdn40Uyy1UgbuJ6Z6MJerWzeqRjNq7T00A34u25s6Py7YnXc/w640-h397/prep4_sm.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Add Zucchini and Simmer Again</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTykA35Lv-sxEozydd_V23796YSjxSd_6fEYMJQDnplC6cyC2vlXqkGrl_W_EQu8NzET9MBocHjf7hwhyCs8zoZbsaU-nUz0xhXfiaGKla296F6pi7EdQx5L1873nl9BRKTuBmLiLlBo/s600/served4_sm_adj.jpg" style="margin-left: auto; margin-right: auto;"><img alt="bowl of pasta with heirloom sauce" border="0" data-original-height="417" data-original-width="600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTykA35Lv-sxEozydd_V23796YSjxSd_6fEYMJQDnplC6cyC2vlXqkGrl_W_EQu8NzET9MBocHjf7hwhyCs8zoZbsaU-nUz0xhXfiaGKla296F6pi7EdQx5L1873nl9BRKTuBmLiLlBo/w640-h444/served4_sm_adj.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;">Stir in Basil till Wilted, and Serve<br /></span></td></tr></tbody></table><p class="p1" style="text-align: left;"><br /><span style="font-family: Helvetica Neue; font-size: medium;"></span></p>seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-90024056777100192912020-08-30T08:30:00.001-07:002023-09-25T14:33:36.748-07:00Sharmoula<div style="text-align: right;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUghJSyKDDNuAvkO26Gu-aLNfAhrUG-12pvJqj1a3Lnb0aqkQFcLhTEtXcArNsH6QX_nXxgetZzSe8NqAdOzFW1NvcsYmK_oC42jBePRPiaUj7-gJ9Iq9MTQjzIQ7Rcj23kpy2BLWE4BI/s1600/served6_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img a="" alt="sharmoula scooped up on a bread round" as="" border="0" data-original-height="399" data-original-width="600" dip="Sharmoula”" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUghJSyKDDNuAvkO26Gu-aLNfAhrUG-12pvJqj1a3Lnb0aqkQFcLhTEtXcArNsH6QX_nXxgetZzSe8NqAdOzFW1NvcsYmK_oC42jBePRPiaUj7-gJ9Iq9MTQjzIQ7Rcj23kpy2BLWE4BI/s400/served6_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Served as Dip = Sharmoula</span></td></tr>
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Recipe by A. and <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></h3>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">I messed up. When trying to recreate my cousin A.’s delicious sharmoula, a traditional Libyan salad, memory didn’t quite serve. I got the ingredients right. I cut them right. I adjusted the proportions to maximize deliciousness. I made an acceptable substitution of green onions for red. I made it with love like A. said to. BUT, “Wait, you put the bread IN the salad?” asked A. when I sent a photo. I’d forgotten that the bread goes on the side, to serve like a dip. Still, my salad saved my days-old bread quite tastily.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPwhCzBfPqUPxJsiHuJS1hPYUD6qaBsnfaMoT5bXWt36sqCBDcskcAGwzVUNJmagrZ-m4Elz1cqcP6IwCandZo5VEXYGsOPF6RDkLsHbK2NITBZnwkHkESw5RG3h1RtneUXwxPPCQx9U/s1600/served7_crop_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="bowl of sharmoula with bread rounds" border="0" data-original-height="430" data-original-width="600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPwhCzBfPqUPxJsiHuJS1hPYUD6qaBsnfaMoT5bXWt36sqCBDcskcAGwzVUNJmagrZ-m4Elz1cqcP6IwCandZo5VEXYGsOPF6RDkLsHbK2NITBZnwkHkESw5RG3h1RtneUXwxPPCQx9U/s400/served7_crop_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Classic Sharmoula Served with Bread</span></td></tr>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">So to legitimize my recipe I tried out classic salads that have bread in them. Italian panzanella, with basil and garlic added to the basic sharmoula ingredients of tomatoes, cucumbers, and onion, with red wine vinegar instead of lemon juice. And Lebanese fattoush, with romaine, radishes, sumac, and pita added to sharmoula ingredients. But I still preferred my own mis-creation of “sharmoula” with added sourdough baguette. The simple lemon and olive oil dressing shows off August’s farm-fresh in-season tomatoes and cucumbers perfectly. So, my “California Summer Bread Salad” recipe is a keeper.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">I’ve also prepared and served the sharmoula as it should be, scooped up with baguette rounds like a dip. Delicious, traditional, and fun to eat! Be sure to chop everything really fine, so it’s scoopable, similar to salsa. I used the food processor on some of the tomatoes. You can choose to, or not. As my recipe indicates, ingredient quantities can vary quite a bit depending on your taste and what’s on hand.<span class="Apple-converted-space"> </span></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">I’ve put both traditional sharmoula and my bread-enhanced variation in my recipe below. Because next time I have an elder baguette on my hands, I won’t hesitate to add it to the traditional sharmoula ingredients (easy bread-prep method below). Either style is loaded with fresh summer veggies, so it’s gonna be delicious, regardless of where the bread goes. Happy Summer!</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeGfgQM8ftYo3qoAExFJzkkPX38smpxQ_ZYnjK1LwM0At35lyKqfvFgCz4PEotvyiutCnfxizF8rYD59oyh6sS8HmTf4w0FM9wKtka5cHc4AqjwUsS-bc7e-Lsg9QTl4p9FUNU5_SBbg/s1600/served1_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="California bread salad variation" border="0" data-original-height="517" data-original-width="600" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeGfgQM8ftYo3qoAExFJzkkPX38smpxQ_ZYnjK1LwM0At35lyKqfvFgCz4PEotvyiutCnfxizF8rYD59oyh6sS8HmTf4w0FM9wKtka5cHc4AqjwUsS-bc7e-Lsg9QTl4p9FUNU5_SBbg/s400/served1_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">My California Bread Salad Variation</span></td></tr>
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<b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Sharmoula with Californian Variation<span class="Apple-converted-space"> </span></span></b></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Makes 6 - 7 cups</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 large cucumber (~1 1b.)</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">~1¾ lbs. assorted heirloom tomatoes</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">~¾ - lb. Early Girl or sweet tomatoes</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ bunch green onions</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3 tbsp. minced red onion</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">~3½ tbsp. fresh lemon juice</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3 tbsp. - ¼ cup olive oil</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ - ½ tsp. grey salt</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">~5 grinds black pepper</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ - 1 baguette</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">lemon wedges, optional garnish</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">olive oil drizzle, optional garnish</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">salt and black pepper, optional garnish</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cut the cucumbers very small, about ¼ inch. Place in mixing bowl.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span class="Apple-converted-space"> </span>Process about half of the heirloom tomatoes, if desired. Add to mixing bowl. Chop remaining heirloom and sweet tomatoes very small, and add to mixing bowl.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Slice green onions finely. Add green onions and minced red onions to mixing bowl. Toss ingredients.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Drizzle with lemon juice and olive oil. Add grey (or sea) salt and pepper. Toss and taste, adjust seasoning.<span class="Apple-converted-space"> </span></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>For Sharmoula:</b> refrigerate salad for 1 hour or so to let flavors meld. Meanwhile, slice baguette into rounds. Serve baguette slices with salad. Garnish with lemon wedges, olive oil drizzle, salt, and/or pepper if desired.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b>For California Bread Salad:</b> assuming bread is hard, you can freshen it up and at the same time make it hold together better in the salad with the following method:</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Wet the outside of bread under the faucet. Place in paper bag. Microwave on high till warm and softened, between 30 – 50 seconds. Tear into approximately 1-inch pieces. Add to the salad and toss. Refrigerate about 60 minutes so flavors will blend. Serve with lemon wedges, drizzle of olive oil, salt, and/or pepper if desired.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1vGF_5gKctXNdDREcbj8RS0K3LqstHZCmAmANwpcHsbxl4JFJtWOTxur5d7U486MUthcSPHQyzKSixqoh7jTofG7FyCytWAxHOqbM1ilxLrIN6YdJ8ygprN4dhiCuNxANGR45xrfYE4/s1600/process1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="cucumbers in mixing bowl" border="0" data-original-height="442" data-original-width="600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1vGF_5gKctXNdDREcbj8RS0K3LqstHZCmAmANwpcHsbxl4JFJtWOTxur5d7U486MUthcSPHQyzKSixqoh7jTofG7FyCytWAxHOqbM1ilxLrIN6YdJ8ygprN4dhiCuNxANGR45xrfYE4/s640/process1_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Finely Chop the Cucumbers</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR0o0MgJDwSQ2VJsGfO2c3uUrnftfmt7fl_odAdFgl8sinahR98TQ1LBIbHBfkkCmbrJnx_nAovWlg0NmphXVfm0ymzvGCPG_S609r8BzJ6p8gf0KFdN_A2I80UdevlbKSlslhLX5iaU/s1600/process2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="variety of cut tomatoes" border="0" data-original-height="386" data-original-width="600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR0o0MgJDwSQ2VJsGfO2c3uUrnftfmt7fl_odAdFgl8sinahR98TQ1LBIbHBfkkCmbrJnx_nAovWlg0NmphXVfm0ymzvGCPG_S609r8BzJ6p8gf0KFdN_A2I80UdevlbKSlslhLX5iaU/s640/process2_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Slice a Variety of Tomatoes</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx57INVk76_vVek3-KSbrZaR9TNUW6FA9eRYhMNE_2tg2BtuJ_IYAzbgFnVbzodVmyNR2Yr-WLjqVuR_VqvMv2J2FRcxT0Ml5So0Mv1PP1Uo48DKVXv8FT3OM4pnETpozQASqwpcTuN8/s1600/process5_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="finely chopped tomatoes and cucumbers" border="0" data-original-height="361" data-original-width="600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx57INVk76_vVek3-KSbrZaR9TNUW6FA9eRYhMNE_2tg2BtuJ_IYAzbgFnVbzodVmyNR2Yr-WLjqVuR_VqvMv2J2FRcxT0Ml5So0Mv1PP1Uo48DKVXv8FT3OM4pnETpozQASqwpcTuN8/s640/process5_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Finely Chop Tomatoes, Process ~25% if You Like</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgEf8rVFeqnKRNHqfFBqQlg829k_4vpvbXu3lzAkXSsbStNqyoXWymvypHzX_f3HXyaUPKJJCk1YGB8RF40IC6-GKWvYm6quqIr1PA7ESPDzIDSKkskFBlxkGfyaNrkJ4CN0XN-xygOI/s1600/process6_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="All sharmoula ingredients mixed together" border="0" data-original-height="397" data-original-width="600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgEf8rVFeqnKRNHqfFBqQlg829k_4vpvbXu3lzAkXSsbStNqyoXWymvypHzX_f3HXyaUPKJJCk1YGB8RF40IC6-GKWvYm6quqIr1PA7ESPDzIDSKkskFBlxkGfyaNrkJ4CN0XN-xygOI/s640/process6_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Mix In Onions, Olive Oil, Lemon Juice, Salt, Pepper</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyC9v2mPxJuat6tkVjpsez3ywXhu2RBHsXDlPW1JDmSIOAEsHJuu8wTPl50tjw_jsuWuwxmXo-NaaY9-_mZl8Ru91BiyjgGO0GhzMlTwHPNym5ekX2-EryvseakDVEJw0zoH09S8lC8E/s1600/inserver6_sm.jpg" style="margin-left: auto; margin-right: auto;"><img alt="bowl of sharmoula with bread added = California bread salad" border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyC9v2mPxJuat6tkVjpsez3ywXhu2RBHsXDlPW1JDmSIOAEsHJuu8wTPl50tjw_jsuWuwxmXo-NaaY9-_mZl8Ru91BiyjgGO0GhzMlTwHPNym5ekX2-EryvseakDVEJw0zoH09S8lC8E/s640/inserver6_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add Bread, or Serve it on the Side</span></td></tr>
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<br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-21676324141465544852020-07-19T08:30:00.000-07:002023-09-25T14:33:25.261-07:00Mom’s Potato Salad<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGKbr3hx6CHvTPG9zvrIROxdlLtmafauuc0AhBic2xys1EvUW3qCmNVPqGnIQmyyxUCOf0qt71bXYvAPDr8WPZIOKnNdM6t8z7-sXFpBJ3gOmTMq4dMxD1JaIhZdFCRRA71sCoOpIgyI/s1600/served3_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Bowl of potato salad" border="0" data-original-height="389" data-original-width="600" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGKbr3hx6CHvTPG9zvrIROxdlLtmafauuc0AhBic2xys1EvUW3qCmNVPqGnIQmyyxUCOf0qt71bXYvAPDr8WPZIOKnNdM6t8z7-sXFpBJ3gOmTMq4dMxD1JaIhZdFCRRA71sCoOpIgyI/s400/served3_sm.jpg" title="" width="400" /></a></div>
<h3>
Recipe by Mom</h3>
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It’s been more years than I’ll admit since I helped my mom
make potato salad. And yet, I’ve never made it at all since I left home decades
ago—until now. The secret of Mom’s potato salad is that the potatoes themselves
are highly flavored. This eliminates the need to flavor-compensate with
seasonings like mustard, dill seed, and pickle relish.<span style="mso-spacerun: yes;"> </span>The potatoes themselves are the stars of the
salad, complimented by a large quantity of eggs, a variety of finely chopped
crunchy veggies, and of course mayo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxi07-DXgORIMhDvZKUELZbX4kDRoeySeqq8oqYonTHwc4-Q3Rd3GwQqza36iDNfAGH1t685X7jbZQ1Vl3rbl4b86P9MA3nAYjcZhqlfCrGEGgR7yGyioOC4M1H6wOl-2a-En7DNHe6s/s1600/servedbowl3_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Serving bowl of mom's potato salad" border="0" data-original-height="383" data-original-width="600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxi07-DXgORIMhDvZKUELZbX4kDRoeySeqq8oqYonTHwc4-Q3Rd3GwQqza36iDNfAGH1t685X7jbZQ1Vl3rbl4b86P9MA3nAYjcZhqlfCrGEGgR7yGyioOC4M1H6wOl-2a-En7DNHe6s/s400/servedbowl3_sm.jpg" title="" width="400" /></a></div>
The first secret to the potatoes’ yumminess is simmering
them in their skins. Not only are the potatoes easier to peel, they also gain
extra flavor from the skin while cooking. Scrub them thoroughly beforehand, and
cut the larger ones in half or quarters. Second potato flavor secret: salt the
simmering water heartily. The potatoes will absorb just the right amount. Third
secret: after peeling and cutting the potatoes, splash them with apple cider
vinegar while they’re still warm. Give them a toss and you’ve got a tasty batch
of potatoes to start your salad.</div>
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Feel free to change up the quantities, depending on what’s
on hand. Crunchy veggies can vary in quantity, proportion, and type. Celery is
classic, but Mom always added green bell pepper for some bittersweet snap.
Green or red onions work great, and are my preference, though Mom used white.
Carrot curls add color and sweetness and are decidedly kid friendly—judging
from my own youthful experiences. Add as many of these ingredients as you like. </div>
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Finally, the mayo. We always said that it has to be Hellman’s
(east coast) or Best Foods (west coast) to really recreate Mom’s salads. But
oddly enough, Trader Joe’s makes a fine substitute. Times have changed since
the 1960s. Add comfort and liveliness to your shelter-in-place summer
by putting Mom’s potato salad on your next family BBQ menu. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBogb24tbcvL_Xfw0es8qSaTezujL-bjv7ckxDXv2NQTQa8u_cSM7C9df7Iod0OGTdsom1lcHy4gHtI3ZS7nfzKwJ_q6b_0DtJAA7LbibKysrEp4xDJC1vpTg8I-pa470b3mSobNUkH4/s1600/servedlettuce2_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="mom's potato salad served on romaine" border="0" data-original-height="415" data-original-width="600" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBogb24tbcvL_Xfw0es8qSaTezujL-bjv7ckxDXv2NQTQa8u_cSM7C9df7Iod0OGTdsom1lcHy4gHtI3ZS7nfzKwJ_q6b_0DtJAA7LbibKysrEp4xDJC1vpTg8I-pa470b3mSobNUkH4/s400/servedlettuce2_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve on Lettuce for More Veggie Power</span></td></tr>
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<b>Mom’s Potato Salad</b><br />
serves ~8-10</div>
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2.5 lbs. potatoes<br />
1 tbsp. salt<br />
5 eggs<br />
3 tbsp. cider vinegar<br />
1 cup thinly sliced celery<br />
½ cup finely chopped green bell pepper<br />
½ cup chopped green onions<br />
½ cup packed carrot curls<br />
1 small white or red onion<br />
1¼ - 1½ cup Hellman’s mayo<br />
Lettuce leaves, optional for serving<br />
Parsley leaves, optional for garnish<br />
Fresh ground black pepper</div>
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Scrub potatoes and cut large ones in half or quarters. Don’t
peel. Place in pot and cover with about 1.5 inches of water. Bring to boil. Add
salt. Turn down to simmer. Cook until soft but not squishy, about 15 – 20
minutes. </div>
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Meanwhile, hard-cook the eggs for 10 - 12 minutes. Drain and
plunge eggs into cold water and crack the shells. Peel as soon as they’re cool
enough to handle. Refrigerate till cool.</div>
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When potatoes are done, drain and plunge into cold water.
Peel as soon as they’re cool enough to handle. Then cut into approximately ¾
inch chunks and put in large mixing bowl. While still warm, toss potato chunks
thoroughly with cider vinegar. Refrigerate till cool. </div>
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Thinly slice ½ - 1 small onion, and cut slices in half. </div>
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Chop the eggs coarsely and add to the potatoes. Add the
celery, bell pepper, green onions, and carrot curls, reserving a few carrots
for the top. You can add the sliced onion or serve it on the side. Toss salad
thoroughly.</div>
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Add the mayonnaise and toss until everything looks uniformly
coated. </div>
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Turn out salad into serving bowl, or onto a platter lined
with lettuce leaves. Top with reserved carrot curls and fresh ground black
pepper, and parsley leaves if desired.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGXr4nsITDw1C_bc1PhbHbb_mKUQi3skUqNqsLDczNNR1aJ-6ecWNoIvOweyHa-5XjjkeUc-9whkCQGzFmEb0CSQeOsHQyE5sMUQ5v8mv4C9zsvs6vAMQ0rsvrfMGjKkzV8AjJO8OeaA/s1600/prep2potatos_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Boiled potatoes in colander" border="0" data-original-height="484" data-original-width="600" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGXr4nsITDw1C_bc1PhbHbb_mKUQi3skUqNqsLDczNNR1aJ-6ecWNoIvOweyHa-5XjjkeUc-9whkCQGzFmEb0CSQeOsHQyE5sMUQ5v8mv4C9zsvs6vAMQ0rsvrfMGjKkzV8AjJO8OeaA/s640/prep2potatos_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It's All About Potatoes</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7O3jEVdGttvgwzJkH3Y2DmU84TLhzIMtieUhdQVjW9BW8v-rliEHvPq5JP16n4eeuYJRru0ZWNvFbLfLheDF5Z9e41mJaVXwCuL-zAoTOQAibny0fRCjqVKk-M4K2iw2dmVYIE86sTY/s1600/prep3potato_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cut up potatoes in bowl" border="0" data-original-height="461" data-original-width="600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7O3jEVdGttvgwzJkH3Y2DmU84TLhzIMtieUhdQVjW9BW8v-rliEHvPq5JP16n4eeuYJRru0ZWNvFbLfLheDF5Z9e41mJaVXwCuL-zAoTOQAibny0fRCjqVKk-M4K2iw2dmVYIE86sTY/s640/prep3potato_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cut Potatoes into Substantial Chunks</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoa2giDkAnreWgUi7_7yttGzKB9rabWGCt9f7lPF7WgQyDMNbrjw14KbcMiTKHOEd8-fmCytb6HJpnV7JcO6zlfnh7WR1PHHxStD-FvidZjKOf6WE_Wv9yLdB-URd2TUET379P25a8SY/s1600/prep4premayo_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Potatoes in bowl with carrots, eggs, bell pepper, celery, onion" border="0" data-original-height="435" data-original-width="600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSoa2giDkAnreWgUi7_7yttGzKB9rabWGCt9f7lPF7WgQyDMNbrjw14KbcMiTKHOEd8-fmCytb6HJpnV7JcO6zlfnh7WR1PHHxStD-FvidZjKOf6WE_Wv9yLdB-URd2TUET379P25a8SY/s640/prep4premayo_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Next, Add Crunchy Veg</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrgQAu4XD5ltBORPCT7GF6OMnf5qxlG6w5OUgvXpBFCZZjfwTQ51-CjV7i-c6UwhMWW3V-11ATxPIDgZIZtMjrCGzXXy55yNwGmb9hbkh3miM9Wt7AQbBt7PdYvMitvVd5IOQfZi0M9g/s1600/prep5addmayo_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mixing mayonnaise into salad" border="0" data-original-height="411" data-original-width="600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrgQAu4XD5ltBORPCT7GF6OMnf5qxlG6w5OUgvXpBFCZZjfwTQ51-CjV7i-c6UwhMWW3V-11ATxPIDgZIZtMjrCGzXXy55yNwGmb9hbkh3miM9Wt7AQbBt7PdYvMitvVd5IOQfZi0M9g/s640/prep5addmayo_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Then Add the Mayo</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgst80z-cFV1F4pP_2FAGxEbRXM-nlloIMMkCKbOjoMMqAxYm0_AcHFJtomtPt2ARXbGP5BpWjTanH7lKiF04ZXNIdIahzy-HJ9d_CbQSwaGJtXj3VwHaoLXziAGOFjqBsYiAHt3QlQevc/s1600/prep6served_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Serving bowl of potato salad with parsley garnish" border="0" data-original-height="430" data-original-width="600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgst80z-cFV1F4pP_2FAGxEbRXM-nlloIMMkCKbOjoMMqAxYm0_AcHFJtomtPt2ARXbGP5BpWjTanH7lKiF04ZXNIdIahzy-HJ9d_CbQSwaGJtXj3VwHaoLXziAGOFjqBsYiAHt3QlQevc/s640/prep6served_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Voila! A Bit of Black Pepper, and It's Summer Perfection</span></td></tr>
</tbody></table>
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seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-64943838964875449112020-06-21T08:30:00.000-07:002020-07-26T09:41:09.141-07:00Blueberry Cobbler<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5j2hFGL_6v_FezfViSM_7U4MNW7BrVT_9hYbWvQgZyuvx8SJ8N0wefxUIge9hTjNuKNuUWrzr4wFmZMUtFY1Flm_X844rldGne-JvEg1dXXDgayGkIyzxeAlY2EM9UXdaZv3_d-aZec/s1600/servedcream_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="bowl of blueberry cobbler a la mode" border="0" data-original-height="454" data-original-width="600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5j2hFGL_6v_FezfViSM_7U4MNW7BrVT_9hYbWvQgZyuvx8SJ8N0wefxUIge9hTjNuKNuUWrzr4wFmZMUtFY1Flm_X844rldGne-JvEg1dXXDgayGkIyzxeAlY2EM9UXdaZv3_d-aZec/s400/servedcream_sm.jpg" title="" width="400" /></a></div>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></span></h3>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Fruit cobbler recipes vary quite a bit. Fruits can be single
or combined, spiced or not. The fruit layer’s liquidity can be adjusted with
cornstarch or flour. Biscuit dough can be loose and fluffy, or firm enough to
cut into shapes for a more formal look. Reveling in our short California
blueberry season, I chose an ultra-lightly spiced all-blueberry fruit layer. I
then topped the blueberries with a medium-density biscuit layer smoothed out by
a buttermilk brushing before baking. Resulting in a soft-textured topped blueberry-centric cobbler that plays well with or without ice cream.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7936gX5o_sBzRCpt0e9BSt-YHQTCbCnNszXVMWtQFuz01llKYnthbmgJ5KE8tTBH4zJ5r4N6AZlQD7zULVxSu1SEArsbMP0Eg0Y_-ZMHjkj32j_La3QnIZa-Xrjtd-0BIChwTh6zlGQk/s1600/served2_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="blueberry cobble a la nothing" border="0" data-original-height="419" data-original-width="600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7936gX5o_sBzRCpt0e9BSt-YHQTCbCnNszXVMWtQFuz01llKYnthbmgJ5KE8tTBH4zJ5r4N6AZlQD7zULVxSu1SEArsbMP0Eg0Y_-ZMHjkj32j_La3QnIZa-Xrjtd-0BIChwTh6zlGQk/s400/served2_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve with Cream or Naked in its Own Glory</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Because I was going for tradition, I used the classic
blueberry enhancers: lemon juice and zest plus nutmeg. In the amounts I chose,
neither flavor could be specifically detected in the finished product. If I
wanted a spice-noticeable version, I’d double the amounts. Cornstarch yields a
firmer layer than flour, and I used the maximum recommended amount. Reduce it
by half for a more liquidy layer, for example if you’re serving the cobbler
with ice cream.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I like buttermilk for cobbler biscuits, though cream or milk
can be employed. I also add a bit of baking soda to the baking powder, which combines with the buttermilk to make a light, fluffy topping. I like adding a salt and a dab of sugar for extra flavor. Brushing with buttermilk before baking
smoothed the biscuit top and ensures a beautiful golden brown top. For a
rougher, crunchier biscuit top, eliminate the buttermilk and sprinkle with
large-crystal raw sugar instead. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It’s the height of summer fruit season! Enjoy this recipe as
is, or adapt it to your favorite fruits, flavors, and textures. Add herbs,
vanilla, or balsamic vinegar to the fruit, or get crazy with some nuts,
chocolate chips, or spices in the biscuits. Have fun experimenting—there are no
wrong cobblers. Worst-case scenario: serve it over ice cream and say, “I meant
to do that.”</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6_Xq2UK4GQpgMgCc2_IzOCLQwav4TjRMLNxkyFc4H_8hO1kztoqR-3zAmR9xDQlLZFtY3wxVHh_9Rgmzka2nwvoKkfqBxGkp3sdORshxs0-SWukYkAlOlranWpswbV69Gsn_rdkJLnU/s1600/servedcream4_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="blueberry cobbler with whipped cream" border="0" data-original-height="460" data-original-width="600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6_Xq2UK4GQpgMgCc2_IzOCLQwav4TjRMLNxkyFc4H_8hO1kztoqR-3zAmR9xDQlLZFtY3wxVHh_9Rgmzka2nwvoKkfqBxGkp3sdORshxs0-SWukYkAlOlranWpswbV69Gsn_rdkJLnU/s400/servedcream4_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Plays well with Whipped Cream</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Blueberry Cobbler</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 8 - 10</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Fruit layer:</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 cups blueberries</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ cup white sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp. cornstarch</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp. lemon juice</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp. lemon zest</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/8 tsp. nutmeg</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Biscuit layer:</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1½ cups flour</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp. white sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tsp. baking powder</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ tsp. baking soda</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp. salt</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/3 cup unsalted butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup buttermilk</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Topping:</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">buttermilk for brushing</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp. raw sugar (optional)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Directions:</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 375 degrees F.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place a stick of butter in the freezer to chill.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3GFyUMMVOX0wns69p0HFF3174cO5nVZhxIv_wbWODKox7EVSh9_4ooHBTUw6kfr46l7c0iZ7tplaxobYQ7gLjFXXc6N8DtchERuV_T7X82K_UUUihESGY-h1gArIPL1IPCpx2HQyI20/s1600/dishedup_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pan of baked blueberry cobbler and two serving dishes" border="0" data-original-height="600" data-original-width="427" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3GFyUMMVOX0wns69p0HFF3174cO5nVZhxIv_wbWODKox7EVSh9_4ooHBTUw6kfr46l7c0iZ7tplaxobYQ7gLjFXXc6N8DtchERuV_T7X82K_UUUihESGY-h1gArIPL1IPCpx2HQyI20/s400/dishedup_sm.jpg" title="" width="283" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rinse and pick over blueberries. Blot off excess water with
paper towel, or shake off in sieve, or allow to dry. Place blueberries in a
large mixing bowl. Add ¼ cup sugar, cornstarch, lemon juice, lemon zest, and
nutmeg. Combine gently with your hands, mixing horoughly, till cornstarch looks
evenly distributed. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Turn blueberry mixture out into and 8” x 11” baking pan.
With a rubber scraper, remove all remaining liquids and solids from the mixing
bowl and distribute over the blueberry layer. Rearrange individual blueberries
if necessary till layer height is more or less uniform. Set baking dish aside.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a medium mixing bowl, whisk together flour, 2 tbsp.
sugar, baking powder, baking soda, and salt till uniform. Remove butter from
freezer and mark 1/3 cup on the stick. Using a box grater or cheese grater,
grate 1/3 cup of chilled butter. Stir butter into the flour mixture till
thoroughly combined. (Alternatively, you may use more traditional methods of
cutting in butter to the size of mung beans). Pour in buttermilk and stir till
just until batter comes together. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spoon batter over the blueberry mixture so that it is evenly
distributed but blueberries peek out from between batter dollops. Smooth batter
slightly to flatten it and cover blueberries more (but not completely). Brush
batter dollops with buttermilk. Sprinkle buttermilk with raw sugar.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake in preheated 375 degree F. oven about 45 minutes, until
blueberries are bubbly and top is golden brown on top. Cool for an hour before
serving. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0_lf51eSZiyAGvyzxvAoNRSt_mI7LJaB1gyC3ZhR3hghRCnOC2C4_7wB-MjUDZdJO04f4sBkgyb00jf17tNuq3VA2bDCeQBBxQcV476onqKcAlrd3qPQpRWhQBRULaeKBon3vdfm6_M/s1600/prep-berries_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="blueberries, lemon, sugar, nutmeg, cornstarch" border="0" data-original-height="391" data-original-width="600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0_lf51eSZiyAGvyzxvAoNRSt_mI7LJaB1gyC3ZhR3hghRCnOC2C4_7wB-MjUDZdJO04f4sBkgyb00jf17tNuq3VA2bDCeQBBxQcV476onqKcAlrd3qPQpRWhQBRULaeKBon3vdfm6_M/s640/prep-berries_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Step 1: Prep Berries</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UX7QUBkJ3HK8SqxRHcndwEbEViBY9XyrWc2YF5lDqcgFRKiwxzVubULuC1ykDYYRFkyNMAdeV0Ns67LY9aH2hbffGqeFd7VVyLt-aVFw5pOSdeLvtHVb4QzNuy1jwA3AYyAonhDbAgc/s1600/prep_topping_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Topping ingredients: flour, butter, buttermilk" border="0" data-original-height="475" data-original-width="600" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UX7QUBkJ3HK8SqxRHcndwEbEViBY9XyrWc2YF5lDqcgFRKiwxzVubULuC1ykDYYRFkyNMAdeV0Ns67LY9aH2hbffGqeFd7VVyLt-aVFw5pOSdeLvtHVb4QzNuy1jwA3AYyAonhDbAgc/s640/prep_topping_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Step 2: Make Biscuit Topping</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRhBsIfi7sd0qUunKe-NeYLpfvjGTukgYEo2DzlXcVMGc_bz4-8T4Y-C0Tgw9WlwNzJP-YYYnXx6Z_ac-6HjtF1Keg96WMd_RFP6_bFvFsrdYpsuK8JYlSpmoruVQfTOsOMQDGwj4-ik/s1600/prep-b4bake3_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="blueberry cobbler right before baking" border="0" data-original-height="353" data-original-width="600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRhBsIfi7sd0qUunKe-NeYLpfvjGTukgYEo2DzlXcVMGc_bz4-8T4Y-C0Tgw9WlwNzJP-YYYnXx6Z_ac-6HjtF1Keg96WMd_RFP6_bFvFsrdYpsuK8JYlSpmoruVQfTOsOMQDGwj4-ik/s640/prep-b4bake3_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Step 3: Spoon Biscuit Topping over Blueberries</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyA-tLVfO34qATNhZh-y1ktBbmwN5SdN0lazHJAR-x_H7HDtCDK60K1vex4MtyfM64Z2uDVqvOIqqOWztmfdZP9rSUg7j8KvlQMfEbkeqNhsKiDjTnwwurfV5uQW7orFrJklrb64iV0s/s1600/dishedup2_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pan of blueberry cobbler with some already eaten" border="0" data-original-height="342" data-original-width="600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuyA-tLVfO34qATNhZh-y1ktBbmwN5SdN0lazHJAR-x_H7HDtCDK60K1vex4MtyfM64Z2uDVqvOIqqOWztmfdZP9rSUg7j8KvlQMfEbkeqNhsKiDjTnwwurfV5uQW7orFrJklrb64iV0s/s640/dishedup2_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Step 4: Bake and Dish Up</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Gw5v5HG8IxdoXssYRdLbSy2MF5jB2GciH98hbrv9CN0G4Nk5g2yjNKOKJS9XX69Q98sZIX53jXkDRGG2W86pk1cCIpc6bZUl-KtGgTmPElM4gRFPEOdHyDSjDONFBL0hOUhPmFhckUc/s1600/servedcream2_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="blueberry cobbler a la mode" border="0" data-original-height="477" data-original-width="600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Gw5v5HG8IxdoXssYRdLbSy2MF5jB2GciH98hbrv9CN0G4Nk5g2yjNKOKJS9XX69Q98sZIX53jXkDRGG2W86pk1cCIpc6bZUl-KtGgTmPElM4gRFPEOdHyDSjDONFBL0hOUhPmFhckUc/s640/servedcream2_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Step 5: To Top, or Not to Top? Your Choice</span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-31976298276778984632020-05-31T08:30:00.000-07:002020-05-31T08:35:57.453-07:00Don’s Pecan Crusted Trout<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqnOw6vLe11hvQZt6oZX1TVDA02hFUkRyDBRZfe0VQ2TRgpd5gvsb2hK2YDZPAfB8uPAocReGhZtu1B9N3-bcCO-nXo0g8vVfG7eVo5pmeyv5hNzaUyAkEf3tpv2UNfjJVC4hzoCmgGk/s1600/plated3_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Plated Pecan Crusted Trout with Cucumber Pickles" border="0" data-original-height="422" data-original-width="600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqnOw6vLe11hvQZt6oZX1TVDA02hFUkRyDBRZfe0VQ2TRgpd5gvsb2hK2YDZPAfB8uPAocReGhZtu1B9N3-bcCO-nXo0g8vVfG7eVo5pmeyv5hNzaUyAkEf3tpv2UNfjJVC4hzoCmgGk/s400/plated3_sm.jpg" title="" width="400" /></a></div>
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">Recipe from Old Clipping
</span></h3>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Just because we’re sheltering in place doesn’t mean that
food has to be basic or boring. This newspaper recipe from who-knows-when features fancy restaurant-like
flavors, yet is relatively easy to prepare. Just buzz up the breadcrumbs and
pecans with rosemary in the food processor, coat the fish fillets, and fry it up. The
hardest part is finding room for 3 plates of coating layers, plus a large
platter to accommodate the fillets so they sit flat without disturbing one another once they’re
coated.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXvLxn_1xkcLW6NAUTMU4dJRHaPklzTu92LQoMEw8IyFWPGpWEX7tI5f29kAeuQpK8pyrn4i7EirHzMc9rNQPPpt1F4XUG9K_IoEpPSaKeZd52IRcivDaVpLMFcg8u5BQ8u2Jk6jhxlA/s1600/plated2_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Plated Pecan Crusted Trout with Fresh Slaw" border="0" data-original-height="473" data-original-width="600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXvLxn_1xkcLW6NAUTMU4dJRHaPklzTu92LQoMEw8IyFWPGpWEX7tI5f29kAeuQpK8pyrn4i7EirHzMc9rNQPPpt1F4XUG9K_IoEpPSaKeZd52IRcivDaVpLMFcg8u5BQ8u2Jk6jhxlA/s400/plated2_sm.jpg" title="" width="400" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My friend Don prepared this recipe when I visited him in
Colorado. Don is famous for his extensive research into <a href="http://www.seasonaleating.net/2013/01/hot-cocoa-toddy.html">alcoholic hot
cocoa</a>. A laminated newspaper clipping from his recipe stash, it’s comfort
food with a Southern flair that is also healthful and nourishing—not unlike
Don’s persona. Don’s wife Barbara claims some credit for finding the recipe,
recognizing its deliciousness, and cutting it out for him to prepare. I used to
think I disliked trout—until I tasted Don’s artfully prepared masterpiece.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The recipe doesn’t specify dried or fresh rosemary. Don used
dried. I have used both, and either form works. Mysteriously, the quantity of
fresh vs. dried needn’t be adjusted. Because the main flavor is the savory
toasted pecan crust, browned so exquisitely in the butter-olive oil
combination. It’s probably obvious by now how much I love this recipe.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaR1-hpyyiVL6qLZVgvcrE5zpiss6pLUIYVPtzzq_bkiK7gW8IUS1EUTGXxu4_sR_msI3msWsvey6d8SGowtAlHUw321o0ts8L0lUJ80qnCdVIl6MybDAlQnSaMggPrL0_PT01ZK4rgI/s1600/plated1_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Different sized Plated Pecan Crusted Trout Fillets on Serving Platter" border="0" data-original-height="435" data-original-width="600" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaR1-hpyyiVL6qLZVgvcrE5zpiss6pLUIYVPtzzq_bkiK7gW8IUS1EUTGXxu4_sR_msI3msWsvey6d8SGowtAlHUw321o0ts8L0lUJ80qnCdVIl6MybDAlQnSaMggPrL0_PT01ZK4rgI/s400/plated1_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When I Couldn't Find Matching Fillets</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One of the tricky parts of this recipe, at least where I am
in California, is to get 4 trout fillets approximately the same size, shape,
and thickness. But don’t let that stop you from trying it. You can tell from
the photos that I’ve used all manner of partial and whole fillets. Thicker
pieces require longer cooking time. To adjust, simply observe the edges of your
fillets while they’re sautéing. Flip them when they look opaque to a bit less
than half the thickness of the fillet. After flipping, they’ll be done when the
entire thickness looks opaque. Don’t overcook!</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">As written, the recipe instructs the cook to sauté half of
the fillets in half of the butter and oil, then repeat the procedure with the
second two fillets. However, if you have a large electric skillet that will fit
all of the fish, it’s fine to cook it all at once in all of the butter and oil.
Really, you can’t go wrong with this recipe. I’ve even underdone the fish
slightly and used the microwave to finish the leftovers to perfection. <span style="mso-spacerun: yes;"> </span>Enjoy!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yhJYTCnNMhHON5cjjTQI4747aMGNVe1FN5toq7tL8jgQedXg_enfJ9Epp7OnVegB4kg5jcP4OXMdgalRqyII4wzxY5b9P4w3ToVSoX5bj4ExbcBDbi7XtzVxed9Le1P01yOXEx3R7ZY/s1600/prep-dipready2_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Four Plates: trout, flour, beaten egg wash, pecan-breadcrumb mixture" border="0" data-original-height="817" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yhJYTCnNMhHON5cjjTQI4747aMGNVe1FN5toq7tL8jgQedXg_enfJ9Epp7OnVegB4kg5jcP4OXMdgalRqyII4wzxY5b9P4w3ToVSoX5bj4ExbcBDbi7XtzVxed9Le1P01yOXEx3R7ZY/s400/prep-dipready2_sm.jpg" title="" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ready to Layer on Coating</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Pecan Crusted Trout</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 4</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 trout fillets, 6 – 8 oz. each</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">lemon juice to taste</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">½ cup seasoned bread crumbs</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup pecans</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tsp. rosemary</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/3 cup flour</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 egg</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp. butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp. olive oil</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">lemon wedges for serving</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spread pecans on baking sheet and toast in 350 degree F.
oven for 5 – 7 minutes, until deep brown, glossy, and lightly fragrant. Remove
from oven and set aside.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">White pecans are toasting, season trout fillets with lemon
juice, salt, and pepper. Allow to stand at room temperature for 10 – 15
minutes. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine toasted pecans with 2 tbsp. breadcrumbs in food processor.
Grind pecans finely. Add remaining breadcrumbs and rosemary. Pulse till
rosemary is lightly chopped. Pour out and flatten mixture on a plate.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spread out flour on second plate.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Beat egg lightly in flattish bowl. Beat in 2 - 3 tsp. water.
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One by one, coat fillets as follows: dredge flesh side in
flour. Shake off excess. Dip floured (flesh) side in egg wash. Immediately
press flesh side (skin-side up) into pecan-crumb mixture, pressing to adhere
coating to flesh. Set on a platter big enough to accommodate all of the fillets
without touching one another. Repeat coating procedure with remaining fillets.
If any pecan-crumb mixture is left over, press it onto any skimpily-coated
areas of the fillets.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">If all 4 fillets fit in your skillet, heat butter and oil
over medium high heat. If just 2 fillets fit in your skillet, divide the butter
and oil and heat 1 tbsp. of EACH in skillet over medium high heat (350 – 375
degrees F. for electric skillet). </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When a small drop of water sizzles in the skillet, place
fillets skin-side up (coating-side down) in skillet. Cook without disturbing until
golden brown, about 3 minutes (more for thicker fillets). With a spatula, flip
fillets and cook till opaque in center, about 3 more minutes (longer if
thicker). </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Transfer to serving plate and keep warm if cooking fish in
two batches. Repeat sauté process with remaining fillets as necessary.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve immediately garnished with lemon wedges. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Leftovers are still good, lightly microwaved, the next day.
Store leftovers flat, in one layer, with coating-side up.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM86WjSopZwjY60xN8l6LV6-zJJ_naz8ZTrJLSHsOD8J26M0uycPOSmPlGhdYlaqpq9QNzy1NlgMMD5jJYAFB0FtVohZKD4AZ6OVY0fZJovjDV02mh0N_H68nwVrzTMph0g0zzwgJjxDs/s1600/prep-ingredients_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Toasted pecans, breadcrumbs, rosemary" border="0" data-original-height="417" data-original-width="600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM86WjSopZwjY60xN8l6LV6-zJJ_naz8ZTrJLSHsOD8J26M0uycPOSmPlGhdYlaqpq9QNzy1NlgMMD5jJYAFB0FtVohZKD4AZ6OVY0fZJovjDV02mh0N_H68nwVrzTMph0g0zzwgJjxDs/s640/prep-ingredients_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Just a Few Ingredients</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBO-b2UXQ9YXh-vSJqT9XoWZeI1PiW0nK-a9OcBi5XUKaP_lz4eDcI7fsqW-cWjXQ_blCYExWyn3vYrGz8yvSZBK55atOkOL2AFngdByIEMijKyHbkSbN7AEG44GhhmHF9rR-eEBNx1io/s1600/prep-grindpecans_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pecans and Breadcrumbs in Food Processor" border="0" data-original-height="409" data-original-width="600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBO-b2UXQ9YXh-vSJqT9XoWZeI1PiW0nK-a9OcBi5XUKaP_lz4eDcI7fsqW-cWjXQ_blCYExWyn3vYrGz8yvSZBK55atOkOL2AFngdByIEMijKyHbkSbN7AEG44GhhmHF9rR-eEBNx1io/s640/prep-grindpecans_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Grind Pecans with a Few Breadcrumbs</span></td></tr>
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</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9O6e5Unxlnj04kyvRt4jf80FD99thVfixpqMafLAeA1279e167rMPJp9j1_JSU7JlRkIwzBAoYvLsOjfEvzsYd22wnBE-Taf3bamQRvCFDLPnl42ZqRgfAhP7iySkVwPpav_fpwZzQrA/s1600/prep-grindmore_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ground up pecans with breadcrumbs and rosemary" border="0" data-original-height="395" data-original-width="600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9O6e5Unxlnj04kyvRt4jf80FD99thVfixpqMafLAeA1279e167rMPJp9j1_JSU7JlRkIwzBAoYvLsOjfEvzsYd22wnBE-Taf3bamQRvCFDLPnl42ZqRgfAhP7iySkVwPpav_fpwZzQrA/s640/prep-grindmore_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Blend in Other Ingredients</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxKW46k8N0sbZjNFo3y1P5eb1xxgugO8_4dDehrlg6CbluP0_1H9nZbDtM0ebqfWsKGBsH0Z0q_2VPcDUoTRtIyG2_Ebve_1906aHCyn_E7YhaxKwmERTWdrsBX3ys5Gx4LzMhz0oi0E/s1600/prep-browning_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Two phat fillets frying in butter and oil" border="0" data-original-height="484" data-original-width="600" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxKW46k8N0sbZjNFo3y1P5eb1xxgugO8_4dDehrlg6CbluP0_1H9nZbDtM0ebqfWsKGBsH0Z0q_2VPcDUoTRtIyG2_Ebve_1906aHCyn_E7YhaxKwmERTWdrsBX3ys5Gx4LzMhz0oi0E/s640/prep-browning_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Fry Up in Butter and Olive Oil</span></td></tr>
</tbody></table>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPTYSsRrQokwih71DpohSG2EkmdJd4ydywmALU3bppOWU7hOSqzrf9PUIHZ-Y-94Fq6pePZidxKlE1sziHI22m0JSdg2KSBYMHzy0zEYFSUNuurLtIin5Dk7cflKFSTfOj81ebdi9UY0/s1600/platedcloseup2_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Closeup of pink edge of cooked trout fillet" border="0" data-original-height="353" data-original-width="600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPTYSsRrQokwih71DpohSG2EkmdJd4ydywmALU3bppOWU7hOSqzrf9PUIHZ-Y-94Fq6pePZidxKlE1sziHI22m0JSdg2KSBYMHzy0zEYFSUNuurLtIin5Dk7cflKFSTfOj81ebdi9UY0/s640/platedcloseup2_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Where to Check for Opaqueness = Done-ness</span></td></tr>
</tbody></table>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReCBD4Q8rm1LVjRt7d_dK5_LozNaEjII3IILag9WHE_k82myu3tguBmFlhC0GDZeqAoYNpsLa4lJlVb0S6WUPNnrlSjqQFdGipfdQt71TFemI_g9NeC29rgSuZHSqudyHrjz9VsVjGkE/s1600/plate-dons_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Plated Pecan Crusted Trout with Wild Rice and Broccoli" border="0" data-original-height="377" data-original-width="600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReCBD4Q8rm1LVjRt7d_dK5_LozNaEjII3IILag9WHE_k82myu3tguBmFlhC0GDZeqAoYNpsLa4lJlVb0S6WUPNnrlSjqQFdGipfdQt71TFemI_g9NeC29rgSuZHSqudyHrjz9VsVjGkE/s640/plate-dons_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">What Don Served that Inspired this Blog Post</span></td></tr>
</tbody></table>
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seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com1tag:blogger.com,1999:blog-2898345882924449557.post-8076944566062675522020-04-19T08:30:00.000-07:002020-05-10T09:14:13.368-07:00Black Forest Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6p_51DiYE91pO_JGWupzos5I3cnWykswBYVFGQlVc8r6KpFeLCskV_c5G99B-Lgq1d2iYD_jw-fErR330RazJEt2cPgyLjIE3oGte14cZnR1N6G-thrDeib_LNRKJX9QMIsLhJOECLbg/s1600/duo_sm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Two Beer Glasses Filled with Black Forest Shakes" border="0" data-original-height="597" data-original-width="600" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6p_51DiYE91pO_JGWupzos5I3cnWykswBYVFGQlVc8r6KpFeLCskV_c5G99B-Lgq1d2iYD_jw-fErR330RazJEt2cPgyLjIE3oGte14cZnR1N6G-thrDeib_LNRKJX9QMIsLhJOECLbg/s400/duo_sm.jpg" title="" width="400" /></a></div>
<h3>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Recipe by <a href="http://www.seasonaleating.net/p/about-me.html">Robin</a></span></h3>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">“Shelter in Place” is better with chocolate, don’t you
agree? Before the pandemic, when I was working, I’d perfected some smoothies for my 15
minute lunch break, notably <a href="http://www.seasonaleating.net/2017/07/high-protein-vegan-chocolate-fruit.html">Chocolate
and Fruit Smoothies</a> and <a href="http://www.seasonaleating.net/2017/01/vegan-smoothies-green-drink-pink-drink.html">Green
and Pink Drinks</a>. I really don't miss those hurried (lack of) Power Lunches. Given the gift of more time to create and to enjoy meals and snacks, my mind veered from the
healthy to the decadent, from the basic to the beautiful. It wandered from an efficient chocolaty beverage to luscious chocolate cake with whipped cream and sweet cherries. While the the Black Forest Shake is high in protein, it sports an unabashedly rich whipped cream and
shaved chocolate topping. Just because you can’t build a Black Forest Cake/Shake without ‘em.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczrdsNpGpGFaw2fJxItG5PXyqWw-zrfHmqejDw0hb1-moCE8GFwZZN2-BWwe-hVJ45RuZHvt3BZIuTitAsz2m7-4NNzKalLjnc285xzqsyZG_X11wWbAn9QZNxQWIm3Dy78c6276zR30/s1600/duvel_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Closeup of Black Forest Shake in a Duvel Glass" border="0" data-original-height="610" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczrdsNpGpGFaw2fJxItG5PXyqWw-zrfHmqejDw0hb1-moCE8GFwZZN2-BWwe-hVJ45RuZHvt3BZIuTitAsz2m7-4NNzKalLjnc285xzqsyZG_X11wWbAn9QZNxQWIm3Dy78c6276zR30/s400/duvel_sm.jpg" title="" width="392" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Duvel Glass: Not Just for Beer Anymore</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Costco is an excellent resource for frozen organic pitted
sweet cherries. They cool down the shake without diluting it with ice. The
sweetening power of these cherries eliminates the need for added sweeteners, as
long as you use <a href="https://www.amazon.com/gp/product/B00J074W94/ref=as_li_tl?ie=UTF8&tag=seasona-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00J074W94&linkId=008cb82a4dc498579605d9c034540e63">chocolate
protein powder</a>. If you don’t have the chocolate variety, use any protein
powder and bump up the amount of cocoa powder to taste (3 – 4 tbsp.). If you do
add cocoa, you might want to add a bit of agave or other sweetener for balance.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I used a <a href="https://www.amazon.com/gp/product/B07RS2NV9J/ref=as_li_tl?ie=UTF8&tag=seasona-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B07RS2NV9J&linkId=420b47f5f7831bdaa2d852afa57cfeb4">milk
frother</a> to make the whipped cream. Simply pour in the cream and set it to “froth
without heat” whilst you prepare the shake. You could also whip the
cream by hand. In either case, it’s easiest to whip no less than ¼ cup—to top two generous shakes. If you're making just one shake, cut recipe in half and top with
canned whipped cream.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy Sheltering in Place with Chocolate! Be well.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5fk7KWI5Qckq0hP2Tvlhnnk7E0rcIjQrCFG1SVb0k328QBULkp75NOcOCdBbd8fVjDWSeLPsrzzb0MvwYCXDQrRs3_7p15wU4OdkeIoxUJH-MK1TydFKpaE4Jiksjy3l1igWC5DST8Y/s1600/viewfromtop_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Black Forest Shake in a Guiness Glass" border="0" data-original-height="600" data-original-width="394" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5fk7KWI5Qckq0hP2Tvlhnnk7E0rcIjQrCFG1SVb0k328QBULkp75NOcOCdBbd8fVjDWSeLPsrzzb0MvwYCXDQrRs3_7p15wU4OdkeIoxUJH-MK1TydFKpaE4Jiksjy3l1igWC5DST8Y/s400/viewfromtop_sm.jpg" title="" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">View From the Top</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Black Forest Shake</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 2 – 3</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ cup whipping cream</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">32 oz. almond milk</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 scoops (¼ cup) <a href="https://www.amazon.com/gp/product/B00J074W94/ref=as_li_tl?ie=UTF8&tag=seasona-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00J074W94&linkId=008cb82a4dc498579605d9c034540e63">chocolate
protein powder</a></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp. cocoa (cacao powder)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 cups frozen pitted sweet cherries</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tsp. vanilla</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Grated semisweet chocolate for garnish</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Whole cherries for garnish</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put whipping cream into milk frother. Start frother in the
“cold whip” mode. Set aside. Alternatively, whip up the cream with a hand mixer
till light and firm and set aside.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add almond milk, chocolate protein powder, cocoa, frozen
cherries, and vanilla to heavy-duty (smoothie) blender. Blend together till
ingredients look uniform, but there are still small chunks of cherries in the
mix.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour into 2 – 3 tall glasses, leaving room for whipped cream
topping.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove the whipping coil from milk frother. Scrape out
whipped cream with rubber spatula and gently dollop on top of shakes. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Sprinkle whipped cream with shaved chocolate and garnish
with whole cherries. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve immediately.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8zUsVVcHq9ZtClOhG0rA6GimH0QUkRqbZT0pLSjg3eMWLMpdyzbIdUFRoVZKOAHVyrt5en2ltRhvQpci4ElXJkvqYDgT4ZHADxE2UPbbGgHXlOwvnL_y1ajCUfiPUEj2z6HO6ejGHeY/s1600/duo1_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Two Beer Glasses Filled with Black Forest Shakes" border="0" data-original-height="557" data-original-width="600" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8zUsVVcHq9ZtClOhG0rA6GimH0QUkRqbZT0pLSjg3eMWLMpdyzbIdUFRoVZKOAHVyrt5en2ltRhvQpci4ElXJkvqYDgT4ZHADxE2UPbbGgHXlOwvnL_y1ajCUfiPUEj2z6HO6ejGHeY/s640/duo1_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Chocolate Pick-me-up for Two</span></td></tr>
</tbody></table>
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigO1BKem1IuKp6m9V23rQKlKAvJ8GmTuR4qw9RSiFQpcBrkzHvv8RVh9BR88ZPllk80Q0WFxOUnmwrhD3lnezGriiRFcgTfyq7VDFM3zjGgRePbMV6AO850pK2U4-mFHWn-152ZeXVMbs/s1600/middle_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Half-finished Black Forest Shake" border="0" data-original-height="459" data-original-width="600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigO1BKem1IuKp6m9V23rQKlKAvJ8GmTuR4qw9RSiFQpcBrkzHvv8RVh9BR88ZPllk80Q0WFxOUnmwrhD3lnezGriiRFcgTfyq7VDFM3zjGgRePbMV6AO850pK2U4-mFHWn-152ZeXVMbs/s640/middle_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Good to the Last Drop</span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></td></tr>
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</div>
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seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0tag:blogger.com,1999:blog-2898345882924449557.post-80510996330087581412020-03-15T08:30:00.001-07:002021-05-20T12:31:27.451-07:00Orange Sour Cream Chiffon Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWyiiHbOM_ye3k4qxNGMSXgYF_9MZzyTAKcdbWXXRjNhJplTMPSo1JUg2w-X_Ah37CJ3eY2hz7E0LFuz5hx1bHiCTXIL6Cqkau0Sw5yvJHxz0ouQPrKMsHofZORsDqmKEQFtq5M1wN8Y/s1600/sliced4_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="390" data-original-width="600" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWyiiHbOM_ye3k4qxNGMSXgYF_9MZzyTAKcdbWXXRjNhJplTMPSo1JUg2w-X_Ah37CJ3eY2hz7E0LFuz5hx1bHiCTXIL6Cqkau0Sw5yvJHxz0ouQPrKMsHofZORsDqmKEQFtq5M1wN8Y/s400/sliced4_sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Chiffon Cake: Light and Airy</span></td></tr>
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<h3>
<span face=""trebuchet ms" , sans-serif">Recipe adapted from <a href="https://www.amazon.com/gp/product/1607747391/ref=as_li_tl?ie=UTF8&tag=seasona-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607747391&linkId=83b3e33d820a47a5c1837885dc704350">Moosewood
Cookbook</a></span>
</h3>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Sour cream in a chiffon cake is a really not right. But I’m dubbing this
recipe a chiffon cake because its fine light texture relies upon separated
eggs, </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">like the classic chiffon. Stiffly beaten egg </span>whites folded in lightly just before baking make the magic in a chiffon. Typically oils
are used to allow chiffon cakes to rise and be light. But despite this
cake’s sour cream and butter, it's light and airy—with added richness from
the dairy products.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSU613MZWcsAD1c8qYO_E6Yk0rA8qA1yiMCFbsiOt2nZaq_hhyphenhyphenNg-pJRJxzPUQpCfAPthfj4VFzx2aHsbNevsa8h5_l8DLucRB10fTvDfZU_urZBvSXtQixZZL18yLtRZGaXtiET4oOyo/s1600/servedwhole_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="419" data-original-width="600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSU613MZWcsAD1c8qYO_E6Yk0rA8qA1yiMCFbsiOt2nZaq_hhyphenhyphenNg-pJRJxzPUQpCfAPthfj4VFzx2aHsbNevsa8h5_l8DLucRB10fTvDfZU_urZBvSXtQixZZL18yLtRZGaXtiET4oOyo/s400/servedwhole_sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Looks Great Even Upside Down (see below)</span></td></tr>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Like typical chiffons, this cake contains plenty of eggs and
is not too sweet. And rather than being frosted it’s topped with a flavorful
syrup. Alternatively, chiffons can be glazed, or served au naturel, or dusted with powdered sugar. Do allow time to cool the cake completely before
topping with syrup, glaze or sugar. Otherwise, the topping will be absorbed
into the cake in a bad way, i.e. disappearing rather than sitting on top.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Chiffons are lightest and best if the eggs are at room
temperature. NOTE: it is much easier to separate the eggs when they are
chilled. Nothing is more frustrating than taking the time to bring eggs to room
temp (so cake will be lighter and airier), then messing up the whites with yolk
so that your light and airy plan is foiled. So: remove eggs from refrigerator,
separate yolks from whites, and then bring to room temperature in separate
bowls.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrGgA5sTMcTSGu72JxG6btuKf6K2x1ROBs0gP15KFz49WkbeSPvukne7oGlzFB4I4kr6TEaCpN2EPnzhzfWDQCj6IbxxPT9WzNVywd4obRIJ4J9FPh_afhD01yInp0aQB6QewbKfO-4g/s1600/slice6_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrGgA5sTMcTSGu72JxG6btuKf6K2x1ROBs0gP15KFz49WkbeSPvukne7oGlzFB4I4kr6TEaCpN2EPnzhzfWDQCj6IbxxPT9WzNVywd4obRIJ4J9FPh_afhD01yInp0aQB6QewbKfO-4g/s400/slice6_sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Serve Garnished with Oranges, or Not</span></td></tr>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Speaking of what not to do, I neglected to use waxed paper
or parchment to line my tube pan, especially the bottom. So, what would
normally be the top of my cake was flawed because chunks stuck to the pan. Since
this cake isn’t frosted, this imperfection couldn’t be camouflaged. So instead
of inverting it to serve, I served it right-side up (which is upside-down to what
it should be, if you catch my drift). This doesn’t look as good, nor does the
syrup topping filter through the entire cake evenly.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">So, unless you are positive that your tube pan is non-stick,
line at least the bottom with waxed paper or parchment. Grease the pan, put on
the paper liner, grease it again on the paper, then flour. Don’t make my
mistake, especially if you’re serving the cake at a party or other occasion. </span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">This recipe comes from my ancient and disintegrating first
edition Moosewood Cookbook, handwritten by Mollie Katzen in 1977. Katzen has
written several revisions without this recipe, so I’m publishing this recipe to save
for future generations. And because almost no one bakes
chiffon cake anymore.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITtr0ywiuT6t4xYRIyWoBcS9XqYNA08qHPpCBqaoW-dwsh7cKN3T-HZ3R_GqzpQXg0Mu-29WUHomr2RV7jQGxh5kl5a2_GwKozyD0xp-dFOVf2xguTaOnleqjI960AxFNmite0pL5jyk/s1600/sliced_sm.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="385" data-original-width="600" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITtr0ywiuT6t4xYRIyWoBcS9XqYNA08qHPpCBqaoW-dwsh7cKN3T-HZ3R_GqzpQXg0Mu-29WUHomr2RV7jQGxh5kl5a2_GwKozyD0xp-dFOVf2xguTaOnleqjI960AxFNmite0pL5jyk/s400/sliced_sm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Good to the Last Slice</span></td></tr>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b style="mso-bidi-font-weight: normal;">Orange Sour Cream
Chiffon Cake</b></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">serves 12 – 15</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b style="mso-bidi-font-weight: normal;">Cake:</b></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">5 eggs</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1½ cups butter</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1 cup sugar</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">grated rind of 1 lemon</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">grated rind of 2 oranges</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 tsp. baking powder</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 tsp. baking soda</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ tsp. salt</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">3 cups unbleached white flour</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">1½ cups sour cream</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b style="mso-bidi-font-weight: normal;">Syrup topping: </b></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">½ cup orange juice</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ cup orange liqueur (Grand Marnier)</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">¼ cup sugar</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">2 tbsp. fresh lemon juice</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Preheat oven to 350 degrees F.</span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span></div><div class="MsoNormal"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Separate the eggs. Bring them to room temperature, about 1
hour. Remove butter from refrigerator to soften as well. Cut waxed paper to
cover the bottom and sides of a large tube cake pan (12-15 cups), or use a non-stick
pan. Butter all surfaces of the pan. If using non-stick pan, flour surfaces. If
using waxed paper, apply it to the buttered pan, then butter and flour all
surfaces.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Cream butter with an electric mixer. Add sugar and cream
together till light. Add egg yolks and orange and lemon rinds. Mix together
well.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Whisk together dry ingredients. Fold into egg mixture
alternately with sour cream, beginning and ending with dry ingredients. </span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Beat room temperature egg whites in a medium bowl till stiff.
Gently fold egg whites into batter.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Spoon or pour batter into prepared tube pan. Bake 60
minutes, or until brown and pulling away from sides of pan slightly. Cool and
turn out onto a plate with a rim. Remove the waxed paper.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">When cake is cooled, make syrup topping. Combine orange
juice, orange liqueur, ¼ cup sugar, and lemon juice in a saucepan. Bring to
boil. Lower heat and simmer 3-4 minutes. Slowly pour hot syrup evenly over
cooled cake.</span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Allow 10 minutes before serving.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW55pLocjFUbta4FXa7qUbYeFjM8KrANFXsNtCqOxQfo3bBEwla7TYnlqhfEYjh16cDhjMUlurcipfpgk0pdHJab7u6TvUI82CM2OvTB03dpa10Bp1AegQsTLW_SsuOtI8uPR0fCFF9MA/s1600/prep-buttersugar_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="423" data-original-width="600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW55pLocjFUbta4FXa7qUbYeFjM8KrANFXsNtCqOxQfo3bBEwla7TYnlqhfEYjh16cDhjMUlurcipfpgk0pdHJab7u6TvUI82CM2OvTB03dpa10Bp1AegQsTLW_SsuOtI8uPR0fCFF9MA/s640/prep-buttersugar_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Begin with Butter, then Sugar</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHjZCoLRhpNbjbF3VRG7hmRFAXuwdaUe_aUg963Cjfu1xtTk40k3IVUBteox9Txy3p57sC_uDlIfLGv5NnIHp3pA77WJIu1Veq6SdVTM7ei8qNqTfRwlRpNq5yBW3byPhXfMlY3G0XT4/s1600/prep-eggsetal_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="374" data-original-width="600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHjZCoLRhpNbjbF3VRG7hmRFAXuwdaUe_aUg963Cjfu1xtTk40k3IVUBteox9Txy3p57sC_uDlIfLGv5NnIHp3pA77WJIu1Veq6SdVTM7ei8qNqTfRwlRpNq5yBW3byPhXfMlY3G0XT4/s640/prep-eggsetal_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Add Yolks and Rinds</span></td></tr>
</tbody></table>
</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYUDpir_8-Fcky0fNlP5pzPB-h-940NlX9jJEQ1KEIqbcA3mI6G5p4DRer53niplaFd58F0DEtUZ2-7PD0MRIhWzrJpb11gacB6dSweTAKn5GH_RF_UgmQo5qHzAkTIsRzNLBE2fr4TE/s1600/prep-dry1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="374" data-original-width="600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYUDpir_8-Fcky0fNlP5pzPB-h-940NlX9jJEQ1KEIqbcA3mI6G5p4DRer53niplaFd58F0DEtUZ2-7PD0MRIhWzrJpb11gacB6dSweTAKn5GH_RF_UgmQo5qHzAkTIsRzNLBE2fr4TE/s640/prep-dry1_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Alternate Adding Dry Ingredients and Sour Cream, Dry First</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizq5DyFvi6aqKIxJ7s9eohgm2zjJlTqKQ4WEHvQDBya3_hQ3TyW2jq4fmcIatpLzDhDfkXsiahnPZRsNbAa6Z42uJD7ThrV3FK1xxBSWjwXezYtykfbOrNO3AqKIFPsWdrAiPjO8EADSk/s1600/prep-eggwhites_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="409" data-original-width="600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizq5DyFvi6aqKIxJ7s9eohgm2zjJlTqKQ4WEHvQDBya3_hQ3TyW2jq4fmcIatpLzDhDfkXsiahnPZRsNbAa6Z42uJD7ThrV3FK1xxBSWjwXezYtykfbOrNO3AqKIFPsWdrAiPjO8EADSk/s640/prep-eggwhites_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Final Ingredient: Whipped Egg Whites</span></td></tr>
</tbody></table>
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmCj5WmzdJ-Uddb2LmgukpDacKOqAHi5ys4CDuYMNYCRCSxTuRda4WTi7X194r1eEptqT9CgR_pat8jcZTzrLUrvRpqcTgAp_p8hggaWSnIEmgalPqmECzCotT_yRp0bAH8TkXslMN7M/s1600/prep-eggwhites2_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="363" data-original-width="600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmCj5WmzdJ-Uddb2LmgukpDacKOqAHi5ys4CDuYMNYCRCSxTuRda4WTi7X194r1eEptqT9CgR_pat8jcZTzrLUrvRpqcTgAp_p8hggaWSnIEmgalPqmECzCotT_yRp0bAH8TkXslMN7M/s640/prep-eggwhites2_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Fold in Egg Whites</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisb9c56N2TYeyGi5HemiRWlwXL1X_9zBzqy_DzdwYmSAHzNsipy5wUsFOqkSeIj95gYi8IhxYfBr72ECbFLKgWJyoNdudPdi1mM_3eumNMymUjSmjA_ZW3GD6gkisD8WsIi4k0RFkDHAg/s1600/servedwhole1_sm.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="484" data-original-width="600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisb9c56N2TYeyGi5HemiRWlwXL1X_9zBzqy_DzdwYmSAHzNsipy5wUsFOqkSeIj95gYi8IhxYfBr72ECbFLKgWJyoNdudPdi1mM_3eumNMymUjSmjA_ZW3GD6gkisD8WsIi4k0RFkDHAg/s640/servedwhole1_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif">Voila! A Sunny Cake to Share</span></td></tr>
</tbody></table>
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seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com2tag:blogger.com,1999:blog-2898345882924449557.post-68478635025510232852020-02-09T08:30:00.000-08:002020-02-23T11:36:22.392-08:00Carrot, Coriander, and Orange Soup<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_uZ7Wf1HTt2quSLCk7Vwy3scyXPTZLY0E8YK1M6csrRJJE0v9CCMazLD2t-YrnkU2Mtt8zlAvBuTxObhMUKsn818y-sXhCzo512v7SFHd_yyNpZyiun27Pb1x_6TB__wlgYWh9nEVUU/s1600/served4_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="soup in bowl topped with yogurt" border="0" data-original-height="347" data-original-width="600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_uZ7Wf1HTt2quSLCk7Vwy3scyXPTZLY0E8YK1M6csrRJJE0v9CCMazLD2t-YrnkU2Mtt8zlAvBuTxObhMUKsn818y-sXhCzo512v7SFHd_yyNpZyiun27Pb1x_6TB__wlgYWh9nEVUU/s400/served4_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Winter Carrots & Citrus, with Coriander and Yogurt</span></td></tr>
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<h3>
<span style="font-family: "trebuchet ms" , sans-serif;">Recipe from <a href="https://www.amazon.com/gp/product/150720471X/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=150720471X&linkId=c6d01993970981a56254043f5e83439d">The
Green Witch</a></span>
</h3>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Before trying this recipe I doubted that 2-3 tablespoons
of ground coriander in a soup that serves 4-6 would taste good. That’s throwing half the bottle of coriander into a small pot of
soup—isn't that overpowering? Still, I was intrigued, and started with 1 tablespoon. While simmering, the coriander taste
mellowed. I gradually added more, up to the 3 tablespoons. Don’t
fear the recipe! Spice it slowly if you’re skeptical.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BJzlFXcRUPe3cCsgLrlJ07KdWGQHfVOkgBIf_xjp6y1Kjq6IOELy1kZbusSGsieLULeDMdxmtp9EssCXMUCu-uC1peR3P6r3D9XVm3Se8B6ppdY0g9OvY8PGPckLWCJmRB66SbUEXBQ/s1600/served1_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="soup in bowl with spoon" border="0" data-original-height="413" data-original-width="600" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BJzlFXcRUPe3cCsgLrlJ07KdWGQHfVOkgBIf_xjp6y1Kjq6IOELy1kZbusSGsieLULeDMdxmtp9EssCXMUCu-uC1peR3P6r3D9XVm3Se8B6ppdY0g9OvY8PGPckLWCJmRB66SbUEXBQ/s400/served1_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Or Vegan Style without Yogurt</span></td></tr>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The secret is that as the soup cooks, the sharp coriander
flavor blends with the mellow, sweet carrots. For this reason, I don’t
recommend reducing the cooking time. As in most soups, sautéing the veggies in
oil first improves flavor and texture. With your <a href="https://www.amazon.com/gp/product/B005GFXKPQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B005GFXKPQ&linkId=401352714019577b800649627b4e0054">immersion
blender</a>, you can make this soup any texture from somewhat chunky to
ultra-smooth. My family prefers chunky, but the original recipe was
ultra-smooth and processed in a standard blender. I have not had good luck
transferring hot soup to and from blenders, so stuck with the in-pot immersion
blender method.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">As our gardens enjoy their winter rest, let’s honor and
employ the humble root vegetables, including the popular and ubiquitous carrot.
Happy soup-making!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcnludAVtxVWW0tLcZAvNrV7QHThVOHIfG7_WE8OflXHoj0EsBS1XcT_-z1N6dv_CwlzrbCSVTyBPAZCX-dXxHGH-V6yQiNnMqXEKUGKyn6_ptSrta4trqMfzhv7coOqVchKb_hCJK6k/s1600/served6_sm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="cup of soup" border="0" data-original-height="441" data-original-width="600" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcnludAVtxVWW0tLcZAvNrV7QHThVOHIfG7_WE8OflXHoj0EsBS1XcT_-z1N6dv_CwlzrbCSVTyBPAZCX-dXxHGH-V6yQiNnMqXEKUGKyn6_ptSrta4trqMfzhv7coOqVchKb_hCJK6k/s400/served6_sm.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A Little Cup of Leftovers with Parsley</span></td></tr>
</tbody></table>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b style="mso-bidi-font-weight: normal;">Carrot, Coriander,
and Orange Soup</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">serves 4 – 6</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp. olive oil</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup chopped onion (~1 medium)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1½ lb. carrots</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 – 3 tbsp. ground coriander</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp. salt</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ tsp. fresh black pepper</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 cups good veggie or chicken stock</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">¼ cup fresh squeezed orange juice</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Thin strips orange zest (optional garnish)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Parsley leaves (optional garnish)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Crushed coriander seeds (optional garnish)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Sour cream or yogurt (optional garnish)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Scrape or peel carrots lightly. Slice thinly. Set aside.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat oil in a deep soup pot. Add chopped onion and cook over
medium-low heat till softened, about 5 minutes, stirring occasionally.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add carrots, coriander, salt, and pepper to taste. Continue
heating and stirring occasionally for 5 – 7 minutes, till carrots all carrots
are coated with oil and slightly softened.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour in stock (<a href="https://www.amazon.com/gp/product/B012CV1U12/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B012CV1U12&linkId=0c541a8286c32bc1e770488b4e705568">Pacific
Foods Organics</a> and <a href="https://www.amazon.com/gp/product/B0005ZHALM/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=seasona-20&creative=9325&linkCode=as2&creativeASIN=B0005ZHALM&linkId=f99f8af5abf180c459bcaef0900557f0">Imagine Organics</a> make superior products that blend excellently with
carrots), and stir. Cover and bring to boil. Lower heat to simmer soup gently
for 30 minutes, or till carrots are very tender. Uncover and stir occasionally.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Remove soup from heat, stir, and cool slightly. Using an
immersion blender, puree the mixture as much as you like, stirring the soup
occasionally if needed to bring up large carrot bits from the bottom. If you
want an ultra-smooth soup, run it through a sieve or strainer and return to
pot.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stir in orange juice and reheat gently if needed. Add more
stock if too thick. Taste and adjust seasoning if necessary. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve hot in bowls, garnished with orange zest, parsley
leaves, and/or crushed coriander seeds. You may also add a dollop of sour cream
or thick yogurt.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuiEeyh0BD2KjVt0GOzMN_rxLReOkK0iNucjZzG1ag1Vc8Ge6UvyclaeoNfRjFUXvPH6dOOGFgAZ2b-NyYI8uFjRTv2cUAVZiq0IHk7_emdr3-Y0pWcYj0QhRvxvv4_meKjiSTtdt9LQ/s1600/prep1_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="veggies and spice in pot" border="0" data-original-height="406" data-original-width="600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuiEeyh0BD2KjVt0GOzMN_rxLReOkK0iNucjZzG1ag1Vc8Ge6UvyclaeoNfRjFUXvPH6dOOGFgAZ2b-NyYI8uFjRTv2cUAVZiq0IHk7_emdr3-Y0pWcYj0QhRvxvv4_meKjiSTtdt9LQ/s640/prep1_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Start with Carrots, Onions, Oil, and Spice</span></td></tr>
</tbody></table>
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsfLn_sOXvN0xy4X8FK86RtJzOXUKy9A78-IuEtQ4M4CjPvtT1xhVTBAHigo8YJ3h1TcdlGs0zGLCcP1VPsqqAfnKjKM6oPro8bUO4LJRoNGTAIVhlRBgBrEGXncWZ2gmKoPcckoqeSs/s1600/prep3_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="veggies in pot with stock" border="0" data-original-height="454" data-original-width="600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsfLn_sOXvN0xy4X8FK86RtJzOXUKy9A78-IuEtQ4M4CjPvtT1xhVTBAHigo8YJ3h1TcdlGs0zGLCcP1VPsqqAfnKjKM6oPro8bUO4LJRoNGTAIVhlRBgBrEGXncWZ2gmKoPcckoqeSs/s640/prep3_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add Broth or Stock and Simmer</td></tr>
</tbody></table>
</span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44221zBhhPdJrd1qE0vMUu2z8f4AU1Z0_EGgyCe7s8CuJA2mrmq0dNSha-FlUpF1a-i79IqEKwMeWPi8zxK8d131zZX5TdUlT8ju6KBuhoUPVURwOMJpE1B0JK2-IFK6K4lN-WSPTYtY/s1600/prep5_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="veggies and stock in pot with immersion blender" border="0" data-original-height="395" data-original-width="600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44221zBhhPdJrd1qE0vMUu2z8f4AU1Z0_EGgyCe7s8CuJA2mrmq0dNSha-FlUpF1a-i79IqEKwMeWPi8zxK8d131zZX5TdUlT8ju6KBuhoUPVURwOMJpE1B0JK2-IFK6K4lN-WSPTYtY/s640/prep5_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Puree to Your Liking</span></td></tr>
</tbody></table>
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2T9YPHI1BrMqtXzCWMXaVv9NwCstvo0G0GGYFobaTgC0euYMqdTUU7OhBlEBuzRyipLH9SQFnasB1OET8_rjFkh0VjJFTE25bpsDVuhrjWDXu5bRHXv3oioulax_k-S-L6Wz1ezE_Xo/s1600/served3_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="337" data-original-width="600" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2T9YPHI1BrMqtXzCWMXaVv9NwCstvo0G0GGYFobaTgC0euYMqdTUU7OhBlEBuzRyipLH9SQFnasB1OET8_rjFkh0VjJFTE25bpsDVuhrjWDXu5bRHXv3oioulax_k-S-L6Wz1ezE_Xo/s640/served3_sm.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mix in Orange Juice and Serve with Orange Zest</span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e1vsqc8lu_Adi9M2Dh2nNBubpSS_kD1d7FUlsCDSMy8Ykcs9SLa9VGQppPiQqZ3XpFFY-AkO9iSHGDQQXV18yoDAZCEZ3SqEgDeMIHEe_cI6iJ7iL21B3atwA4JEYC8JQmDdZjHkomY/s1600/served5_sm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="bowl of soup with yogurt and orange zest" border="0" data-original-height="337" data-original-width="600" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e1vsqc8lu_Adi9M2Dh2nNBubpSS_kD1d7FUlsCDSMy8Ykcs9SLa9VGQppPiQqZ3XpFFY-AkO9iSHGDQQXV18yoDAZCEZ3SqEgDeMIHEe_cI6iJ7iL21B3atwA4JEYC8JQmDdZjHkomY/s640/served5_sm.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Or Top with Yogurt</span></td></tr>
</tbody></table>
<br /></div>
<br />seasonaleatinghttp://www.blogger.com/profile/08585906818622388216noreply@blogger.com0