tag:blogger.com,1999:blog-14757888470835578512023-11-16T07:57:03.346-08:00passion-ateRecipes,Reviews and Whatever Comes Across My PlateR. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-1475788847083557851.post-51146454572289892462013-06-12T09:13:00.001-07:002013-06-12T09:13:39.500-07:00Khoresh-e hulu : A Delicate Meat and Peach Stew<br /><br /><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/12/771.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/12/s_771.jpg' border='0' width='400' height='400' align='left' style='margin:5px'></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Stew is the only English word we have, which brings to mind, heavy, Irish, one-pot meals, but Khoresh is delicate and refined, closer to something French. Meat, poultry or fish is slowly simmered with a delicate balance of herbs and spices, vegetables or fruits, sometimes beans, grains and nuts.<br /><br />My favorite of Persian recipes, Khoresh is best when prepared with seasonal vegetables and fruits. <br /><br />Peach Khoresh<br /><br />2 med onions, peeled and sliced<br />1 pound (lamb, veal, beef) I prefer kosher or organic chicken, preferably thigh meat with skin removed<br />1/3 cup olive oil<br />Salt and pepper <br />1/4 teaspoon each of cinnamon, cumin, cardamom, dried rose petals<br />( this mixture is a Persian spice mix, if you are interested in obtaining, contact me) <br />1/4 cup lime juice<br />1/4 cup sugar<br />1/4 teaspoon of ground saffron dissolved in a tablespoon of hot water<br />4 unripe peaches sliced into 1/2 wedges<br /><br />1. In deep pot, or a Dutch oven, brown the onions and meat in 3 tablespoons of oil, add salt, pepper and spices. Pour in the water, 2 cups for meat, 1 for chicken. Cover and simmer on low for almost an hour for meat, 1/2 hour for chicken.<br /><br />2. In small bowl, mix lime juice, sugar and saffron then stir into the meat. Cover and cook another 15 min.<br /><br />3. In a skillet, brown the peaches in olive oil, add to the meat and cook for 10 min.<br /><br />4. The chicken should be tender by now, check for meat.<br /><br />5. Serve over rice<br /><br />Makes 4-6 servings<br /><br /><br /><br /><br /><br /><br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-44745630940003665922013-06-08T12:20:00.001-07:002013-06-08T12:20:31.870-07:00Rosewood Spoons: East Village Finds @ SOS Chefs<br /><br /><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/08/1179.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/08/s_1179.jpg' border='0' width='400' height='400' align='left' style='margin:5px'></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I just love these wooden spoons purchased from Atef at SOS Chefs, she served us her distilled flower waters in these delicate vessels. <br /><br />SOS Chef, located on Ave B and 7th Street in the East Village, is a high-end imported spices and gourmet product purveyor. On the day we wandered in with our Dubai friend, Rami Farook, fresh white asparagus was in season along with various exotic mushrooms. Atef generously welcomed us with tastes of her newly distilled fruit and flower waters, a tradition she learned while traveling last year in North Africa. <br /><br />I never walk out of her shop empty handed, SOS Chef is a culinary experience, an eclectic bazaar, a travel into exotic worlds. I am always inspired to return to my kitchen and try something new.<br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-40880699087971744602013-06-08T10:50:00.001-07:002013-06-08T10:50:30.968-07:00Unleavened Pizza<br /><br /><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/08/914.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/08/s_914.jpg' border='0' width='400' height='300' align='left' style='margin:5px'></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Friday Night Unleavened Pizza<br /><br />1 cup whole wheat flour<br />1/3 cup water, more if needed<br />1/2 teaspoon kosher salt<br />1 teaspoon olive oil<br /><br />Preheat oven to 450<br /><br />In a mixing bowl, add all ingredients and mix with a fork. Adjust flour or water to make a nice lightly kneaded ball of dough. Roll out onto a lightly floured surface. I cut pieces 3" x 5". <br /><br />Spoon tomato sauce, sprinkle with freshly grated parmesan cheese and top with thinly sliced red onion, dash of pepper and red pepper flakes.<br /><br />Bake until pizza is toasted, around 8 min.<br /><br />Simple and yummy. Serve with caprese salad, red wine.<br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com1tag:blogger.com,1999:blog-1475788847083557851.post-8154643992330311522013-06-08T06:19:00.000-07:002013-06-08T07:04:54.902-07:00Persian Stuffed Potatoes: Dolmeh-ye sibzamini <br /><br /><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/08/528.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/08/s_528.jpg' border='0' width='400' height='400' align='left' style='margin:5px'></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A perfect dish for a rainy night and good movie.<br /><br />Dolmeh-ye sibzamini <br /><br />4 uniform size, peeled potatoes<br />olive oil<br />1 onion, thinly sliced<br />1/2 pound ground meat (veal, lamb or beef)<br />2 tablespoons tomato paste<br />1/4 cup chopped parsley<br />2 eggs, hard-boiled and chopped<br />salt and pepper<br />1/2 cup beef broth<br />1 cup stewed, chopped tomatoes with liquid<br /><br />1. Preheat oven to 350<br />2. Peel potatoes, cut off tops and set aside. Slice off bottoms so potatoes will stand up. Hollow out potatoes with melon baller or spoon. Discard pulp.<br />3. Brown the potatoes and tops in olive oil. Set aside.<br />4. Brown onion and meat in remaining oil. Stir in tomato paste, parsley, eggs, salt and pepper. Stir and continue cooking for few minutes.<br />5. Fill the potatoes with the stuffing, replace tops and place in ovenproof dish.<br />6. Mix stewed tomatoes with broth and pour over potatoes. I surrounded the potatoes with fresh green beans. Cover and bake for an hour.<br />7. Make sure potatoes are tender, adjust seasoning. <br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-9472279791790744892013-06-02T13:49:00.001-07:002013-06-08T07:22:23.231-07:00Spargel Season<br /><br /><a href='http://photo.blogpressapp.com/show_photo.php?p=13/06/08/550.jpg'><img src='http://photo.blogpressapp.com/photos/13/06/08/s_550.jpg' border='0' width='300' height='400' align='left' style='margin:5px'></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I found perfect white asparagus at SOS Chef in East Village. Serve for late Spring lunch, topped with easy hollandaise sauce recipe, spice it up with dash of Piment d'Espelette. Share with friends and toast the season with nice glass of white wine.<br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-76288271967092385352013-05-24T12:59:00.002-07:002013-05-24T12:59:57.376-07:00Persian Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe_eMn4O7WI4CSteSuzABFPA_EF6xLY7ykYNqAjrb39yVE9emjMkMRIw6pd3SmsvJ6bEvHY4664-VOZinY-ZFU898MAmCj3vRLXFRtIdvHTM70rH5OAK-dL-WXFAibVCsjHEZnq1YwGw/s1600/blog2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDe_eMn4O7WI4CSteSuzABFPA_EF6xLY7ykYNqAjrb39yVE9emjMkMRIw6pd3SmsvJ6bEvHY4664-VOZinY-ZFU898MAmCj3vRLXFRtIdvHTM70rH5OAK-dL-WXFAibVCsjHEZnq1YwGw/s1600/blog2.png" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Eshkeneh, <b>Persian Onion Soup</b><span style="background-color: white;"> is said to date from King Arsaces' military campaigns in 250 BCE against the King of Syria. This protein packed recipe is perfect for breakfast or any light meal. I review both traditional and modern recipes, then offer my take on this historical dish.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqqKjghzpagux6vvWM-cJTGowJ3h6CJmftZpENYHGH2R5FdhVPoMsQYanZ39TpPZ01p8MM43SuIjEj9NsjlAtlKTQ_08mwSSDUGA4E37MlIFS7wkjpi4JEwBmw7ITFkJP9RRFe1-MkHs/s1600/eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqqKjghzpagux6vvWM-cJTGowJ3h6CJmftZpENYHGH2R5FdhVPoMsQYanZ39TpPZ01p8MM43SuIjEj9NsjlAtlKTQ_08mwSSDUGA4E37MlIFS7wkjpi4JEwBmw7ITFkJP9RRFe1-MkHs/s320/eggs.jpg" width="213" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;">Ingredients:</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;">2 large onions, thinly sliced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;">3 tablespoons olive oil</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;">2 cloves garlic, finely sliced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;">1 teaspoon </span>turmeric</div>
<div class="separator" style="clear: both; text-align: left;">
1 tablespoon dried mint</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon fresh ground black pepper </div>
<div class="separator" style="clear: both; text-align: left;">
1 waxy potato, peeled and chopped into small cubes</div>
<div class="separator" style="clear: both; text-align: left;">
1 quart homemade or high-quality chicken stock, add more if necessary as soup thickens</div>
<div class="separator" style="clear: both; text-align: left;">
1 long orange peel</div>
<div class="separator" style="clear: both; text-align: left;">
juice of 1/2 lemon</div>
<div class="separator" style="clear: both; text-align: left;">
3 eggs, room temperature, lightly beaten</div>
<div class="separator" style="clear: both; text-align: left;">
1 egg soft boiled, peeled, then split open at serving per bowl, as garnish.</div>
<div class="separator" style="clear: both; text-align: left;">
(This recipe serves 4. I soft boiled my eggs for 6 min.)</div>
<div class="separator" style="clear: both; text-align: left;">
salt and pepper to taste</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Directions:</div>
<div class="separator" style="clear: both; text-align: left;">
Heat the oil in large saucepan over low heat. Add the onions and garlic till onions are soft and translucent. Stir in the spices and cook few more minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
Add the potatoes and stir to coat. Then add the stock, mint and orange peel. </div>
<div class="separator" style="clear: both; text-align: left;">
Add salt to taste and simmer on low for 30 minutes. </div>
<div class="separator" style="clear: both; text-align: left;">
Slowly add the mixed eggs to the simmering pot of soup and lightly stir.</div>
<div class="separator" style="clear: both; text-align: left;">
While the soup is lightly boiling for a few more minutes, in a separate pot, soft boil the number of eggs need to garnish each serving bowl.</div>
<div class="separator" style="clear: both; text-align: left;">
Ladle the soup into individual serving bowls, squeeze a little lemon juice and gently crack the soft boiled egg and slip into the soup. </div>
<div class="separator" style="clear: both; text-align: left;">
Serve with flat bread and lemon wedges.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Serves 4</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-21829534242749268252012-11-28T17:22:00.001-08:002012-11-28T17:22:10.940-08:00Macaroni and Cheese with saffron<br /><br /><a href='http://photo.blogpressapp.com/show_photo.php?p=12/11/28/2285.jpg'><img src='http://photo.blogpressapp.com/photos/12/11/28/s_2285.jpg' border='0' width='400' height='400' align='left' style='margin:5px'></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Serves 6<br />1 mini bagette cut into 1/4 inch pieces<br />4 tablespoons unsalted butter, plus more for dish<br />2 1/4 cups milk<br />1/4 cup brown rice flour<br />1/2 teaspoons kosher salt<br />Pinch of saffron, steeped in tablespoon hot water<br />Dash freshly ground black pepper<br />1/4 teaspoon turmeric <br />2 cups grated sharp white cheddar or Cantal<br />1 cup Gruyere <br />1 cup grated pecorino Romano<br />1/2 pound elbow macaroni<br /><br />1. Heat the oven to 350 degrees. Butter a 1 1/2 quart casserole dish; set aside. Place bread pieces in a bowl. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.<br /><br />2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.<br /><br />3. Remove the pan from the heat. Stir in salt, saffron liquid, black pepper, turmeric,cheddar,Gruyere and pecorino Romano, ( reserving some to sprinkle on top ) Set cheese sauce aside.<br /><br />4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook al dente. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.<br /><br />5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheese and scatter breadcrumbs over the top. Bake until browned on top, about 45 <br />minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.<br /><br />- Posted using BlogPress from my iPad<br />R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-35770914529792146912012-09-30T12:15:00.000-07:002012-09-30T12:15:22.427-07:00Unani Breakfast<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-BaupyqboDOUBEC-wGl_axSs3WKl8yZ454gMKbR7lBGRhSNmXG0ijrz_dq6k2j0kFLiReNyHNlBCn-agpzqlzB4R1CZ1zyI_cwrvWWoqjXXYpGErSXRl1fDF9puFSJJHQPzyAGC1_94/s1600/recipe.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-BaupyqboDOUBEC-wGl_axSs3WKl8yZ454gMKbR7lBGRhSNmXG0ijrz_dq6k2j0kFLiReNyHNlBCn-agpzqlzB4R1CZ1zyI_cwrvWWoqjXXYpGErSXRl1fDF9puFSJJHQPzyAGC1_94/s320/recipe.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span class="userContent"> Did you know the medical history of turmeric is at least 2500 years old?</span><br />
<br />
<span class="userContent">In common with many traditional sources of medicine, <em>Unani </em>emphasizes the use of flavors and tastes to adjust the imbalances which contribute to disease. The choices of foods and the manner in which they are prepared are considered to be among the most important issues to consider when choosing a diet to improve or maintain health.</span><br />
<span class="userContent"><em>Unani</em> refers to a tradition of <span style="color: #0645ad;"><span style="color: black;">Graeco-</span></span><span style="color: black;">Arabic</span> medicine, which is based on the teachings of Greek physician <span style="color: black;">Hippocrates.</span></span><br />
R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-87530197953426204712012-09-30T11:51:00.001-07:002012-09-30T11:51:53.372-07:00My Cookbook Review for Persianesque Magazine<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt25wKJAHIBzYHdYuuibC2Qk1oCXxsq8RCKiDbNl9RqRFlIin1NtbqJ90svt8bhvCZ_PzFyJExCJ4CbpOhod6u3Akc5uK_b-JJAh__-IZF6q4X9PrlOXPci6-jSjo1d5xg5GBklS2Rj2A/s1600/cookbook+image.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt25wKJAHIBzYHdYuuibC2Qk1oCXxsq8RCKiDbNl9RqRFlIin1NtbqJ90svt8bhvCZ_PzFyJExCJ4CbpOhod6u3Akc5uK_b-JJAh__-IZF6q4X9PrlOXPci6-jSjo1d5xg5GBklS2Rj2A/s320/cookbook+image.bmp" width="244" /></a></div>
<a href="http://www.persianesquemagazine.com/category/books/">http://www.persianesquemagazine.com/category/books/</a>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-40727892189501913002012-03-24T09:25:00.000-07:002012-03-24T09:25:56.215-07:00Bonomelli Camomilla<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRe2-NoPm1abhFPLxBeFlFze8aRHx23gef7-1oKJkCEbZyoqf2VQtoXTSAQAHTrFBwWqw-PxoL3WFxyj9EiQK1FMuae8kk2Bjw_FBYXvaGEYZZJPirJsSPlagqIOrcirw9-03sCbCra0k/s1600/tea.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRe2-NoPm1abhFPLxBeFlFze8aRHx23gef7-1oKJkCEbZyoqf2VQtoXTSAQAHTrFBwWqw-PxoL3WFxyj9EiQK1FMuae8kk2Bjw_FBYXvaGEYZZJPirJsSPlagqIOrcirw9-03sCbCra0k/s1600/tea.jpg" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I have a habit of waking at 4am. I end up buying too many books on Amazon, or plotting 5 year plan.<br />
I came upon this tea, I think it was the vintage style packaging that got me, at the Italian market.<br />
The tea bags are packed with delicate camomile flowers.<br />
Beautiful dreams,<br />
endless sleep.<br />
Hypnos in a box.R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-91932186495083643072012-03-08T12:40:00.000-08:002012-03-08T12:40:42.732-08:00Carbonnade De Boeuf 'A La Flamande<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nbqkVIA2WIxNjlzPt066lipisrVFOfXuvyERp_vwpzXAhxDjqdze6naQYYQXh8SV7yqcnDhr5FeLct17gtco-R1pkcEV1AlNw7Z1lVyE2zniwV6AU3Rj00SPkkvkpYSsX4YUqsvSwBc/s1600/dish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nbqkVIA2WIxNjlzPt066lipisrVFOfXuvyERp_vwpzXAhxDjqdze6naQYYQXh8SV7yqcnDhr5FeLct17gtco-R1pkcEV1AlNw7Z1lVyE2zniwV6AU3Rj00SPkkvkpYSsX4YUqsvSwBc/s320/dish.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
It was a perfect chilly day for cooking. I made my rounds to the butcher and the wine shop, I bought herbs for my Bouquet Garni, and put on my Nina Simone records. I opened the bottle of Bourgogne, poured a lovely glass for myself and began to prepare this regional recipe from Champagne, France.<br />
<br />
<i><b>Carbonnade De Boeuf 'A La Flamande</b></i><br />
1/4 cup oil<br />
2 Tbsp butter<br />
2 lb beef chuck eye roast ( ask butcher cut 1/4 in thick in 2 slices) cut again in half for four pieces.<br />
1 large thinly sliced onion<br />
5 Tbsp flour<br />
1 pint Chimay beer<br />
1 1/2 cup broth<br />
salt and pepper<br />
pinch of grated nutmeg<br />
bouquet garni ( look up my post on this)<br />
<b><span class="st"><em>croûtes:</em></span></b><br />
<span class="st"><em>2-3 crusty rolls </em></span><span class="st"><em></em></span><span class="st"><em>and 1-2 Tbsp mustard</em></span><br />
<br />
<span class="st"><em></em></span> Set the oven at 400. heat the oil with the butter in a frying pan, add the beef slices and brown them well over high heat; if necessary, brown in batches.<br />
Heat the remaining oil in a flameproof casserole and add onions and cook over low fire, stirring often until soft.<br />
Raise heat and brown onions slightly; the stir in flour. Bake in the oven, stirring often, for 10 min to brown flour. Stir in the beer, broth, salt, pepper, nutmeg and bouquet garni, add the meat and bring to a boil on top of stove, skimming occasionally. Return to the oven and simmer uncovered for just under 2 hours or until the meat is very tender.<br />
For<em> </em><b><span class="st"><em>croûtes: </em></span></b> cut rolls in thick slices and and set on baking sheet and bake until crisp and brown. Spread a thick layer of mustard and put aside.<br />
<b><span class="st"><em> </em></span></b><br />
When the beef is cooked, discard the bouquet garni and taste the sauce for seasoning. Arrange the croutes on top of the beef and baste them lightly with sauce. Grill/broil for 5 min until the top is browned. Serve in the casserole.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfPA6fzSU9mJ1zmNu4WTdVicDuVf6-ILIwiP1fFK4CjkCq1R6LKvNnFNNZOCO45gWwrkZitAlLZ1AnpxpzpZL7qyaOLEaRtt89aIJSR63zrVKO-9uS5RMCWoOUm6fRk0yOGOQEuSSszA/s1600/dish2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfPA6fzSU9mJ1zmNu4WTdVicDuVf6-ILIwiP1fFK4CjkCq1R6LKvNnFNNZOCO45gWwrkZitAlLZ1AnpxpzpZL7qyaOLEaRtt89aIJSR63zrVKO-9uS5RMCWoOUm6fRk0yOGOQEuSSszA/s1600/dish2.jpg" /></a></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-86724150375093393242012-02-08T10:15:00.000-08:002012-02-08T11:49:47.923-08:00"Stella's Rose" @ Sweet Cascades<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIRiUsaewimgI_WdUCuj3D3zVwSOTTmwcOT05iBH9jgJ3njR5n0wT9OhWLjdVO5icjGbvpCgQzl87k8ZSjdG8HUG3FZnnAY63uLoPJRNh7ML3Mg5vCAUa6Fef9gt9kJ28FYJsVINTcE0/s1600/rosewater2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIRiUsaewimgI_WdUCuj3D3zVwSOTTmwcOT05iBH9jgJ3njR5n0wT9OhWLjdVO5icjGbvpCgQzl87k8ZSjdG8HUG3FZnnAY63uLoPJRNh7ML3Mg5vCAUa6Fef9gt9kJ28FYJsVINTcE0/s320/rosewater2.jpg" width="255" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Give someone you love<br />
this romantic truffle for Valentine's Day!<br />
I asked Sue, owner of <a href="http://ellicottcity.net/business/historic_ellicott_city/sweet_cascades/"><b>Sweet Cascades Chocolatier</b></a><br />
in Historic Ellicott City, to make this Persian inspired truffle<br />
for my Persian Sweetheart.<br />
<i>White Chocolate and Rosewater Ganache </i><br />
<i>dipped in dark chocolate and topped with a delicate rose petal.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduhaEX819zPLDYUTsPW-1HcWYIkGV87cHUaGfbycZ4cNQo4RNNMcvrQHBpEJ77dx6H5yo3gx0JZlCByaMtWZH8OSWeM3NXWX4rW12_K98alOeoua2vq4h0sczekhf4Dr5ups4Mt-8Pjs/s1600/rosewater.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduhaEX819zPLDYUTsPW-1HcWYIkGV87cHUaGfbycZ4cNQo4RNNMcvrQHBpEJ77dx6H5yo3gx0JZlCByaMtWZH8OSWeM3NXWX4rW12_K98alOeoua2vq4h0sczekhf4Dr5ups4Mt-8Pjs/s320/rosewater.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCPM3xuWZ1KpqPjtA-b-YrlC9UD5zqAvKG1xT3cEy_yLv7-KkuShN4lSJ5tkJAWQ2-oxuhv3nnRFI5dAxBjoLDQYmGrJ2ZXYvKiV6nSWGqZNaNrc5U9QIdNLMK6pxe59QMEJPtNUML0s/s1600/rose3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCPM3xuWZ1KpqPjtA-b-YrlC9UD5zqAvKG1xT3cEy_yLv7-KkuShN4lSJ5tkJAWQ2-oxuhv3nnRFI5dAxBjoLDQYmGrJ2ZXYvKiV6nSWGqZNaNrc5U9QIdNLMK6pxe59QMEJPtNUML0s/s320/rose3.jpg" width="281" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://ellicottcity.net/business/historic_ellicott_city/sweet_cascades/"><b>Sweet Cascades</b></a><br />
8167 Main Street<br />
Ellicott City, MD 21043 <br />
Tel: 410.750.8422<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-84104952444931858372011-12-11T12:31:00.000-08:002011-12-11T12:31:12.966-08:00Tamarind Chicken with Almonds/ Mama Nazima's Jewish-Iraqi Cuisine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImhmcyvDlYJ7pROM2Vwk09JjLj-2IlPpuAPZjv4gi6v8JRZ6PuJe0lr5Iw3ys4Ly7ln9-spE5gwd6V1UEYO1-4ts_YHMyqJ8CO0_94yDkG7AjwEc-WBGCNCuk2emm6TWw_3uQVLi4aIM/s1600/mama-nazima-jewish-iraq-recipes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImhmcyvDlYJ7pROM2Vwk09JjLj-2IlPpuAPZjv4gi6v8JRZ6PuJe0lr5Iw3ys4Ly7ln9-spE5gwd6V1UEYO1-4ts_YHMyqJ8CO0_94yDkG7AjwEc-WBGCNCuk2emm6TWw_3uQVLi4aIM/s320/mama-nazima-jewish-iraq-recipes.jpg" width="320" /></a></div><h1> <span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></h1><h1><span style="font-size: small;"><span style="font-family: inherit;"> Mama Nazima's Jewish-Iraqi Cuisine by Rivka Goldman</span></span></h1>This is one of my favorite cookbooks.<br />
It's more than a cookbook!<br />
I am drawn to the history and cultural heritage that is preserved in this book. Rivka draws the reader into the recipes with comments and reflection, revealing glimpses of old Jewish-Iraqi culture. She speaks of memories of her mother, a woman revered for her wisdom, to whom the book is dedicated ; and a third, Iraqi anti-Semitic persecution culminating in a pogrom in 1941, and the community’s exit from their ancient home in 1950.<br />
I decided to prepare this recipe tonight , thinking about my love for tradition. Thinking about Rivka's mother and how I wish I could have leaned over her shoulder and watched her cook.<br />
I want to make and eat food that has a history. Try this! You will not be able to just eat one serving!<br />
<br />
<i><b>Chicken with Almonds </b></i><br />
serves 8<br />
2 tablespoons tamarind sauce ( can be found in Middle Eastern and Indian stores)<br />
1/2 teaspoon salt, black pepper, garlic powder and paprika<br />
1 1/2 pounds chicken breasts, cubed<br />
2 teaspoons olive oil<br />
2 medium onions, sliced<br />
2/3 cup raisins<br />
1/4 cup sliced almonds<br />
<br />
preheat oven to 350<br />
Combine the tamarind sauce, salt, pepper, garlic powder, paprika. Brush chicken with the mixture.<br />
Brush a baking sheet with 1 teaspoon olive oil. Place chicken on the tray and cover with foil and bake for 1 hour.<br />
<br />
Heat the remaining oil in a skillet over high heat and add the onions. Reduce to low. Add raisins and almonds to the onions. Stir for a minute and remove from heat. Remove chicken from oven and top with the onion mixture. Serve with saffron rice.R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-44437020177741903542011-01-27T16:18:00.000-08:002012-02-08T12:35:41.451-08:00Moroccan Grilled Quail and Scenes of a Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNWvY1V25GiBtxBHOjdSC_Usxk_Pvw9uKephXNddxVafjdgqLWrnkVyKrs6e4Txd9F2cUg0vsc0pJu4Za75UyIv_ivEzZpXwzakF7f0QfLBNbr_41YMFr06zWCpbsapySiomkGUI23OM/s1600/cabinet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNWvY1V25GiBtxBHOjdSC_Usxk_Pvw9uKephXNddxVafjdgqLWrnkVyKrs6e4Txd9F2cUg0vsc0pJu4Za75UyIv_ivEzZpXwzakF7f0QfLBNbr_41YMFr06zWCpbsapySiomkGUI23OM/s1600/cabinet.jpg" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Snowbound Day 2</b>: What ingredients do I have? <br />
Yes! I bought a half dozen quail at the Asian market last week.<br />
In a zip lock bag combine cumin, coriander,cinnamon,<br />
paprika, red pepper flakes, ginger, chopped garlic and olive oil. <br />
Wash and dry the quail and add to bag, toss and rub the mixture into these delicate beasts.<br />
Stick in the fridge for a few hours. Since there is snow outside I am going to use my new grill pan.<br />
(thanks Mom) Season with salt and pepper and grill, being careful not to burn to a crisp.<br />
Serve with lemon slice and steamed vegetables.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>I love this old gas stove!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTNZhGPZ1Ns0sS6GHUKyLMEYp-WPdX76Hqs4MH7PmDQBX0pVaCfRbM2C1WAQ-0L5zWRjATZHz73k35lmFgmVYWoUTKjyw3zm4e9kZKKDzraPnKku3mMWhnWfX6bX8r8P3FxJXheYQA_c/s1600/oven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTNZhGPZ1Ns0sS6GHUKyLMEYp-WPdX76Hqs4MH7PmDQBX0pVaCfRbM2C1WAQ-0L5zWRjATZHz73k35lmFgmVYWoUTKjyw3zm4e9kZKKDzraPnKku3mMWhnWfX6bX8r8P3FxJXheYQA_c/s1600/oven.jpg" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivS7Xd_xQ_ySaNFIvPNuPsxhEvRSm1A_P7v71G64GoP8ZXyC3I8_y_tj0COCOUJiDOqkIGpVoGlSBMUh6b2JV_k4mODQNv1MtJCjE3d8XA66grc-IhpmWlmlXQOkSpfaDisLLEzVx8Dk/s1600/cookbooks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivS7Xd_xQ_ySaNFIvPNuPsxhEvRSm1A_P7v71G64GoP8ZXyC3I8_y_tj0COCOUJiDOqkIGpVoGlSBMUh6b2JV_k4mODQNv1MtJCjE3d8XA66grc-IhpmWlmlXQOkSpfaDisLLEzVx8Dk/s1600/cookbooks.jpg" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
some cookbooks and favorite things<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieY-TPnznjBkj8cP14yAf2oxnl9e3GnIinUCbEh4YoKWYt9ihsbXjlvscTJOv1O3L0fUq2QZDUsSapoUB_xNchrmwANQprNu4a2jqeedKYpsEU4lr53HgVyrO81XYRgtNAv8JkU9pywU/s1600/painting.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieY-TPnznjBkj8cP14yAf2oxnl9e3GnIinUCbEh4YoKWYt9ihsbXjlvscTJOv1O3L0fUq2QZDUsSapoUB_xNchrmwANQprNu4a2jqeedKYpsEU4lr53HgVyrO81XYRgtNAv8JkU9pywU/s1600/painting.jpg" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-5645968406166852892011-01-26T15:06:00.000-08:002012-02-08T12:38:54.551-08:00A Persian Twist to the Blueberry Muffin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjOobLS04WM0wMR0FSpxHbJ4tAuyKf8Ss6GmhQXzAlPP-AIAnQxboG6MiZuo40tkQAQH_eeXwz60eOD247B7g-Y_YeWXSW6GsbX_m_Ng8LQ5-XxhYR6zetPV3lbDQK0K9vuaz0-V7Tw/s1600/muffin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYjOobLS04WM0wMR0FSpxHbJ4tAuyKf8Ss6GmhQXzAlPP-AIAnQxboG6MiZuo40tkQAQH_eeXwz60eOD247B7g-Y_YeWXSW6GsbX_m_Ng8LQ5-XxhYR6zetPV3lbDQK0K9vuaz0-V7Tw/s1600/muffin.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Today the snowstorm began with a crack of thunder, a perfect day to bake. I looked in my cabinet to see what I had, and borrowed baking powder from my neighbor. Luckily, yesterday the market had a special on pints of blueberries! I am bored with cinnamon and vanilla, so here is my take on a classic....<br />
<br />
<b>A Persian Twist to the Blueberry Muffin</b><br />
<ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> butter <span class="ingredient"><span class="amount"><span class="value"></span><span class="type"></span></span><span class="name"> at room temp </span> </span> </span></li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"> granulated sugar </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">large</span></span> <span class="name"> eggs </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name">rosewater </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">teaspoons</span></span> <span class="name"> baking powder </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span> <span class="name"> salt </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 1/2</span> <span class="type">cups</span></span> fresh blueberries <span class="ingredient"><span class="amount"><span class="value"></span><span class="type"></span></span><span class="name"> </span> </span> </span></li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">cups</span></span> <span class="name"> all-purpose flour </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"> milk</span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">1 teaspoon fresh ground cardamon </span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">almond slivers</span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name"> </span> </span> </li>
</ul><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>Heat oven to 350<br />
<span class="instructions">Grease and flour 12 cup muffin pan </span><br />
<span class="instructions">In bowl, mix butter until creamy. Add sugar and beat.</span><br />
<span class="instructions">Add eggs one at a time, beating after each</span><br />
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Beat in rosewater, cardamon, baking powder and salt</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">fold in half of flour, then half of milk into batter; repeat.<br />
Fold in blueberries</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Spoon into the muffin pan, sprinkle with almond slivers and bake for 20-30 min. </div><span class="instructions"></span><br />
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><span class="instructions"></span><br />
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com1tag:blogger.com,1999:blog-1475788847083557851.post-8110367743052652042011-01-05T16:36:00.000-08:002011-01-05T16:36:23.950-08:00Happy New Year !<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4BGP-_2LzCYySocLwhhdjVieEqF3HBfCn22RV3_P_g0Vp0EFq5PuLh6AaivNQ8nyZzLp5Blf59EbhOi55Zqf1KRtH2jDujBbevZVY_roTKpZaPJfXM14eKbNp82aS3PL8W2ZDQ98nx4/s1600/kitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4BGP-_2LzCYySocLwhhdjVieEqF3HBfCn22RV3_P_g0Vp0EFq5PuLh6AaivNQ8nyZzLp5Blf59EbhOi55Zqf1KRtH2jDujBbevZVY_roTKpZaPJfXM14eKbNp82aS3PL8W2ZDQ98nx4/s320/kitchen.jpg" width="320" /></a></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-63892718503908918562011-01-05T15:44:00.000-08:002012-02-08T12:34:25.429-08:00Moroccan Style Beef Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWei8CnE29ZYTgv0KMe9LZyza26jNxD8pa0hazihLGMOrbhiY0PFuYOkui-4YSj3byxgZnI7OXfsb7rwZS2unwuRXPxW2-yE8LC3yI-EvBPMalitFWFveSuL5s5l0112Jc5Wn9AsZ9e0/s1600/stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWei8CnE29ZYTgv0KMe9LZyza26jNxD8pa0hazihLGMOrbhiY0PFuYOkui-4YSj3byxgZnI7OXfsb7rwZS2unwuRXPxW2-yE8LC3yI-EvBPMalitFWFveSuL5s5l0112Jc5Wn9AsZ9e0/s1600/stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzs6moB17_fapt97zM66LRGdKmWxoOxqlf-1mAELpB_y8NokFikU_3H0frBxZrxSitrdAQ4NnXl2-KnV6HKt6NMac18Adj0bsL8uG4R1LLajQ0-EbaL6mRI5R-Mvoc__allNleNu8-sA/s1600/Moroccan_market_spices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzs6moB17_fapt97zM66LRGdKmWxoOxqlf-1mAELpB_y8NokFikU_3H0frBxZrxSitrdAQ4NnXl2-KnV6HKt6NMac18Adj0bsL8uG4R1LLajQ0-EbaL6mRI5R-Mvoc__allNleNu8-sA/s320/Moroccan_market_spices.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>4 lbs tender beef eye round steak, cut into cubes.</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1/2 cup whole wheat flour</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>2 tablespoons veg oil or butter</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1/2 teaspoon salt</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>, </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1/2 teaspoon ground ginge</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>r,</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1 teaspoon cinnamon</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>,</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1/2 teaspoon freshly ground black pepper and</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>dash Syrian red pepper flakes<br />
<p$1>2 medium onions, sliced<br />
<p$1>4 carrots, peeled and sliced<br />
4 small new potatoes, quartered</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>2 cloves garlic, roughly chopped<br />
<p$1>2/3 cup dried apricots<br />
<p$1>2/3 cup prunes, pitted<br />
<p$1>3 to 4 cups beef broth</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1>Heat a saute pan with oil and flour the cubes in a bowl. Shake them and place them in the pot, just enough time to brown, not cook. Remove and set aside.</p$1><p$1></p$1><p$1>In large pot with olive oil, slightly brown your onions and garlic, then add carrots and potatoes, and spices, apricots and prunes.</p$1><p$1>Add meat and broth, bring to low boil, cover and simmer for two hours, until tender. Serve with saffron rice.</p$1><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lDT3mp0qBZNF3S0Zdyrn74bVgW5n3Kn3XXbANfZVipX1fX2FXiOt2NNr6u66eVVkTZvjWWVjcufkf-XYmHMbHvQhHW-HopzXtLCt-vzXW_M5-MmAHATmsPiwtLkIEZQ6Pa45DdeJgaQ/s1600/stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lDT3mp0qBZNF3S0Zdyrn74bVgW5n3Kn3XXbANfZVipX1fX2FXiOt2NNr6u66eVVkTZvjWWVjcufkf-XYmHMbHvQhHW-HopzXtLCt-vzXW_M5-MmAHATmsPiwtLkIEZQ6Pa45DdeJgaQ/s1600/stew.jpg" /></a></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com1tag:blogger.com,1999:blog-1475788847083557851.post-18367776836667259882011-01-05T14:50:00.000-08:002012-02-08T12:48:34.205-08:00Warm Mushroom Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_S_A5srt8gdKU45eN5pYnhX649uZWpq1BceUahnmFG6SonuS2V2z1v00vvexy3eQVabZH_stB9FCUGBkpFBSavK3XyqNKQjaB435LcLWIq_wxy9Bld4OkUeISBTS6kaJINj1kdue8e0/s1600/mush.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_S_A5srt8gdKU45eN5pYnhX649uZWpq1BceUahnmFG6SonuS2V2z1v00vvexy3eQVabZH_stB9FCUGBkpFBSavK3XyqNKQjaB435LcLWIq_wxy9Bld4OkUeISBTS6kaJINj1kdue8e0/s320/mush.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<p$1><p$1>Look at a recipe and improvise...</p$1></p$1><p$1><p$1><p$1> </p$1></p$1></p$1><p$1><p$1><p$1> </p$1></p$1></p$1><p$1><p$1><p$1> </p$1></p$1></p$1><p$1><p$1><p$1> </p$1></p$1></p$1><p$1><p$1><p$1>Sometimes you won't always find what you think you are looking for,</p$1></p$1></p$1><p$1><p$1><p$1> </p$1></p$1></p$1><p$1><p$1><p$1>that is when you have the chance to be inventive.</p$1></p$1></p$1><p$1><p$1><p$1> </p$1></p$1></p$1><p$1><p$1><p$1>Buy what is in season and available and work around that.</p$1></p$1></p$1><p$1><p$1><p$1></p$1></p$1><p$1> </p$1></p$1><p$1><p$1> </p$1></p$1><p$1><p$1> </p$1></p$1><p$1><p$1>Here is what I found at the Farmer's Market today.</p$1></p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1><b><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></b><br />
<br />
<b><p$1><p$1><p$1><p$1>Warm Mushroom Salad</p$1></p$1><p$1><p$1> </p$1></p$1></p$1></p$1></b><br />
<p$1><p$1><p$1><p$1> <p$1><p$1>1/4 pound micro sweet pea shoots (use baby spinach, endive, or mesclun mix)</p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1>1/4 pound shitake mushrooms, sliced</p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1><p$1><p$1><p$1>1/4 pound baby brown button mushrooms, sliced</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1>1 small red onion, sliced</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> 1 small onion, sliced</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1>1 glove garlic, chopped</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>.</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1/4 cup fresh sage, chopped</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>2 tablespoons balsamic vinegar</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>1/2 can broad beans, fava beans or cannelloni beans</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>dash of sea salt and pepper</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>olive oil, and a touch of butter</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>.</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><br />
<p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1>Heat a little olive oil in a saute pan and slightly brown and soften onions, add garlic, do not burn</p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>.</p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>Add mushrooms and sage, salt and pepper, just a touch of butter.</p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>Saute for few minutes until tender and fragrant.</p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1> </p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>Add the vinegar then the beans, saute for just another minute</p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>.</p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1>Remove from heat. Serve on bed of greens.</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></p$1></p$1><p$1><p$1><p$1><p$1><p$1><p$1></p$1></p$1></p$1><p$1><p$1><p$1>Yields 2 lunch size portions</p$1></p$1></p$1></p$1></p$1></p$1></p$1></p$1>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-74820086032684495852010-12-15T15:40:00.000-08:002010-12-15T15:40:17.941-08:00Simple Classic Eggnog!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvh5kpH37YeQJNtVRPddb_rEVN5psRunqst5qRXYtSUzOGiBNQgNXXmPb-oY9Ezt4UfWekHeEA0RFfFtSW28Vao1cLHaaIgKpxz1wHxGMARYJak__TXv28nNDvtcREa-r94VUXqoRgF44/s1600/eggnog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvh5kpH37YeQJNtVRPddb_rEVN5psRunqst5qRXYtSUzOGiBNQgNXXmPb-oY9Ezt4UfWekHeEA0RFfFtSW28Vao1cLHaaIgKpxz1wHxGMARYJak__TXv28nNDvtcREa-r94VUXqoRgF44/s320/eggnog.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Tonight, after walking in the brisk night air and doing a little shopping.<br />
I stopped by my favorite gourmet market and picked up fresh eggs, cream and milk.<br />
The perfect night for homemade eggnog!<br />
<br />
<br />
<ul><li>5 eggs, separated </li>
<li>3/4 cup sugar</li>
<li> 1 cup heavy cream</li>
<li> 2 cups whole milk</li>
<li> 1 1/4 cups Johnnie Walker Black</li>
<li> 1/4 cup spiced rum, I used Cuban Rum</li>
<li> 1 tsp high quality vanilla</li>
<li> 1/2 tsp nutmeg plus more for garnish</li>
</ul>1. Whisk yolks with 1/2 cup sugar until creamy and sugar begins to dissolve.<br />
2. Add cream, milk, whiskey and rum and stir to combine.<br />
3. Stir in nutmeg and vanilla and chill well.<br />
4. Whisk egg whites and remaining 1/4 cup sugar until stiff peaks form <br />
5. Fold most of the stiffened whites to the cream and top with rest, sprinkle with nutmegR. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com1tag:blogger.com,1999:blog-1475788847083557851.post-76378002381095059942010-12-14T16:36:00.000-08:002010-12-14T16:45:36.235-08:00Cold Winter Day Red Lentil Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV7rnLHcS6C2qB77DNGgJj64WRA5CCWcrlRiTZnEcKzbCHwCGiNeG0CJjFlaG_OQbIEo2CS4JQdknsaRpIDb2h8JO7FLW1A0eLJ5jHpuc4IVqo22Bf6FGalqXqv2BbSXo4BLNp9ogCNM/s1600/red+lentil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDV7rnLHcS6C2qB77DNGgJj64WRA5CCWcrlRiTZnEcKzbCHwCGiNeG0CJjFlaG_OQbIEo2CS4JQdknsaRpIDb2h8JO7FLW1A0eLJ5jHpuc4IVqo22Bf6FGalqXqv2BbSXo4BLNp9ogCNM/s320/red+lentil.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I decided today that I would cook with red lentils, my first stop was Duel Specialty Store, the best Indian spice market around. They have everything. As I was checking out, I noticed fresh bags of Kaffir lime leaves. Perfect! Just what I needed to finish this soup. I roasted a young chicken with Smoked Spanish Paprika, Turmeric and Cumin and served as a second course with Saffron Rice.<br />
<br />
6 cups chicken stock<br />
1 pound red lentils, rinsed<br />
3 tablespoons olive oil<br />
3 cloves garlic, chopped<br />
1 large onion, chopped<br />
1 tablespoon ground cumin<br />
1 tablespoon ground turmeric<br />
1/2 teaspoon cayenne pepper<br />
2 potatoes, peeled and cut into 1/2" cubes <br />
1 small can whole stewed tomatoes<br />
4 carrots, peeled and diced<br />
2 Kaffir lime leaves, torn in half<br />
<br />
<ol><li><span class="plaincharacterwrap break">Saute onions, carrots and garlic in olive oil. Add chicken stock, can of tomatoes, potatoes and lentils, bring to a boil in a large soup pot over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes. </span></li>
<li><span class="plaincharacterwrap break"> Stir and season with turmeric, cumin and cayenne , dash of black pepper. Continue simmering until the lentils are tender, about 10 minutes.Add lime leaves and cover, 10 more minutes.</span></li>
<li><span class="plaincharacterwrap break">Serve in bowls and garnish with Italian parsley, served with toasted bread</span></li>
</ol>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-30623033548845114472010-10-20T04:48:00.000-07:002010-10-20T04:48:25.952-07:00I Paint What I Eat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoI-Cec3jY-EuWEeT-4WplYLqnaHkEcMJu_iiv98mTvoQimajZVqHrkIY42g2bT-vQfN2-e723GZrho5cu7QpvCvYqraWvsF37lpwZVUu94fTzNdDxndbLSYp2_pAmgCH1Z_M2g8wUag/s1600/carrot1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoI-Cec3jY-EuWEeT-4WplYLqnaHkEcMJu_iiv98mTvoQimajZVqHrkIY42g2bT-vQfN2-e723GZrho5cu7QpvCvYqraWvsF37lpwZVUu94fTzNdDxndbLSYp2_pAmgCH1Z_M2g8wUag/s320/carrot1.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://skepticalmysticpainter.blogspot.com/">http://skepticalmysticpainter.blogspot.com/</a>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-28205740869671653232010-10-18T20:38:00.000-07:002010-10-18T20:38:08.471-07:00How Wonderful To Come Across Husk Cherries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvpBiscnvSLhGtdnLy-z7nloOgcrd4EhWvitbzVNmHOgBm1qbDmV-kpHO_oppWAnNbnodls5VEmGUIRZgxAeTy2PVNOo2bf3eIl7JirSFazRrlnJi1XgpIiAcNUFoikhMrPEVXDkcYiw/s1600/husk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvpBiscnvSLhGtdnLy-z7nloOgcrd4EhWvitbzVNmHOgBm1qbDmV-kpHO_oppWAnNbnodls5VEmGUIRZgxAeTy2PVNOo2bf3eIl7JirSFazRrlnJi1XgpIiAcNUFoikhMrPEVXDkcYiw/s320/husk.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Husk Cherries are small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk. Many <i>Physalis</i> species are called groundcherries. One name for <i>Physalis peruviana</i> is <b>Cape Gooseberry</b>.<br />
I found this fabulous Gooseberry today at the Union Square Farmer's Market. The taste is quite unusual, a cross between a tomato and a grape. An interesting acidity, followed by a smooth sweetness.<br />
Great for salads. I just served in a beautiful bowl.<br />
I love the yields of October!R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-71206407248109959172010-10-18T18:11:00.000-07:002010-10-18T20:44:15.580-07:00Tri-Colored Carrot Soup: A Day In A Life<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK12ODcRph7Eakmbzmazeilmcq-tfK_F6bAMzke3qd9IXvz04p5BFZ5Qat_mpx7SDxclfyo56PKa4vprCSHqZVW2vbrf8UMHrVw6tn3LHwq5ftpcYuVeV_tU0XaP8QQ78n-xkBsZKSOY/s1600/us.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK12ODcRph7Eakmbzmazeilmcq-tfK_F6bAMzke3qd9IXvz04p5BFZ5Qat_mpx7SDxclfyo56PKa4vprCSHqZVW2vbrf8UMHrVw6tn3LHwq5ftpcYuVeV_tU0XaP8QQ78n-xkBsZKSOY/s320/us.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmQJ-US2GxTl6R5ViSouDG5kotRb-t4IGPcCkFppoVk5sHKrWilRPm5uyrHZ3L3Re3l998UX158R8CNrMKfxCGvA5nVoFPWteTFyu_XABqWlHElQjJvvZ9rFV6Yh3dYHS9RAtsjFsNLU/s1600/flowers+union+square.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmQJ-US2GxTl6R5ViSouDG5kotRb-t4IGPcCkFppoVk5sHKrWilRPm5uyrHZ3L3Re3l998UX158R8CNrMKfxCGvA5nVoFPWteTFyu_XABqWlHElQjJvvZ9rFV6Yh3dYHS9RAtsjFsNLU/s320/flowers+union+square.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Wandering, looking for inspiration. With the days getting colder, soup has been on my mind. What better place to consider a recipe, but the Union Square Green Market. October, and root vegetables are in season!<br />
I came across a Japanese vendor with wooden crates of three different carrots. A start!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUULlO1PMo1zpSJpHEpKaUQiQXeFBlYeYI58QvGC6XicxE_VLgHxJKI0g5xR6_317vWwLzRhA1owhkuORnTA3yo4Y-BYzkOxMxLkBBuUa2UVgvyMibIXsQxyooaIoJga2A_BWKVekQHdg/s1600/carrots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUULlO1PMo1zpSJpHEpKaUQiQXeFBlYeYI58QvGC6XicxE_VLgHxJKI0g5xR6_317vWwLzRhA1owhkuORnTA3yo4Y-BYzkOxMxLkBBuUa2UVgvyMibIXsQxyooaIoJga2A_BWKVekQHdg/s320/carrots.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
We then walked to the Madison Square Park Market, which will be open rain or shine until the 23rd. My favorite stall is <b><a href="http://www.spicesandtease.com/">Spices and Tease</a></b> , with Francois' help, I purchased a small bag of his family's blend for soups, consisting of rose petals, spice, parsley, orange peel, and lemongrass*. Just what I needed. My final stop was Chinatown. I picked up fresh lemongrass, miniature brown Beech mushrooms, and cilantro.<br />
Here is my recipe :<br />
<i><b>Tri-Colored Carrot Soup with Shredded Chicken</b></i><br />
<b>Ingredients</b><br />
1 small whole kosher chicken, poached and shredded <br />
A handful each of tri-colored small carrots, peeled and sliced<br />
1 small onion<br />
4 stalks of lemongrass, peeled to center and sliced lengthwise<br />
1/2 package of Brown Beech Mushrooms from China.<br />
2 tablespoons <i>Spices and Tease spice soup blend</i> *<br />
sea salt and pepper<br />
Garnish with cilantro leaves<br />
<br />
Fill stock pot with water and bring to a boil, add dash of sea salt, pepper, spice mixture , fresh lemongrass and 1/2 of onion . Add whole chicken and poach for about 40 min.<br />
Remove chicken and shred.<br />
Strain the stock.<br />
Return stock to pot, add cup more water if needed, bring back to low simmer.<br />
Add sliced carrots, mushrooms and remaining 1/2 of sliced (thin) onion, cook for another 10 min, until carrots are tender.<br />
Place shredded chicken in bowls, pour hot soup over and garnish with cilantro.<br />
The purple carrots give the broth a lovely deep color, with a softening sweet note from the rose petals and lemongrass.<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1c04mNbHao8JIhqxrzlh4Di7NxXdjPYQJz2g5AaxodjLCJMSkJIIzKPdQ4TSr9UUvJaf5b8sOImsDg0r_o_GsunjCUXV6s21rVjtwJ2CozPXvs-LgX0WZVb0-xJefipVam_b8PoIpMA/s1600/soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1c04mNbHao8JIhqxrzlh4Di7NxXdjPYQJz2g5AaxodjLCJMSkJIIzKPdQ4TSr9UUvJaf5b8sOImsDg0r_o_GsunjCUXV6s21rVjtwJ2CozPXvs-LgX0WZVb0-xJefipVam_b8PoIpMA/s320/soup.jpg" width="240" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I followed up the evening with Roasted Chestnuts, which are just now coming into season.<br />
Make "X" cuts into the chestnuts and wrap with foil and roast in oven at 400 degrees for about 15 min or so.<br />
I have purchased some really bad ones lately, this woman in Chinatown, hands down, had the freshest yet! She peeled some to show you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ80FTF1PbGkaLC6lOjbrFctOYiWIyk9iSozjGhJQj1YjA1U4qOExPQqI8X8hhs_tk5lI7HwWc8tVDOo6hNYNiszI46X6RlOu9xTwGOnRC7n963xil-zwK7mvDZ_Wsq-dJwwHwfC4Jt7Y/s1600/chestnuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ80FTF1PbGkaLC6lOjbrFctOYiWIyk9iSozjGhJQj1YjA1U4qOExPQqI8X8hhs_tk5lI7HwWc8tVDOo6hNYNiszI46X6RlOu9xTwGOnRC7n963xil-zwK7mvDZ_Wsq-dJwwHwfC4Jt7Y/s320/chestnuts.jpg" width="240" /></a></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-59034957495749172992010-09-21T16:23:00.000-07:002010-10-02T08:50:00.010-07:00Piment d'Espelette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPucld8fNcxdZzBGsTtTG-B5167dwzr8c1Ul1k9fZ7py7gH0rbmqEkkxBTNvKxHH5gi4VMFI0asG8Ji86hr67quL-iJQwgD6SOdPnivJY92yBR0dQmBFMRI6NAde_noEN1zFRfC-JPhhA/s1600/espelette.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPucld8fNcxdZzBGsTtTG-B5167dwzr8c1Ul1k9fZ7py7gH0rbmqEkkxBTNvKxHH5gi4VMFI0asG8Ji86hr67quL-iJQwgD6SOdPnivJY92yBR0dQmBFMRI6NAde_noEN1zFRfC-JPhhA/s320/espelette.jpg" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I just had to!<br />
I was picking up ingredients, that I needed, in one of my stops in NYC, when again,<br />
a small bottle of this "chef's secret weapon" caught my eye<i>, </i>at $110 a pound, I purchased only 20 grams!<br />
<i> Piment d'Espelette</i>, a sweet-hot pepper, produced in only ten small villages in France.<br />
During the last weekend in October, thousands of people will crowd into the town of Espelette, in the Basque region of southwest France, for The Celebration of Peppers, honoring the area's most famous agricultural product: Piment d'Espelette.<b> </b><br />
<br />
<b><span style="font-weight: normal;">I decided tonight to try my hand at this Basque-Region Recipe:</span></b><br />
<br />
<div style="font-family: inherit;"><span style="font-size: small;"><b style="font-weight: normal;">CHICKEN BASQUAISE WITH ESPELETTE PIPERADE</b><b><span style="font-weight: normal;"> </span></b></span></div><div style="font-family: inherit;">1/2 cup olive oil<br />
4 medium onions, chopped<br />
3 cloves garlic, sliced</div><div style="font-family: inherit;">2 green bell peppers, seeds and stems removed, chopped<br />
2 red bell peppers, seeds and stems removed, chopped<br />
4 large tomatoes, peeled, seeded and chopped, or can of whole tomatoes, drained and chopped<br />
3 Tbsp piment d'Espelette, or more to taste (substitute hot paprika)<br />
Pinch of thyme<br />
Salt and pepper to taste<br />
1 chicken, cut up, or equivalent chicken parts (2 breasts, cut in half; 4 thighs; 2 legs), skin on, bone in</div><div style="font-family: inherit;">(I have been purchasing Kosher chicken from a butcher, much better !!)</div><div style="font-family: inherit;"></div>Heat 1/4 cup olive oil in a large sauté pan and cook the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.<br />
Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the pepper mixture over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. No need to add more salt to already salted Kosher chicken.<br />
I am serving over Basmati Rice. Serves 6<br />
<br />
I wish you could smell this dish simmering on my stove as I write this!!!!!!<br />
Sipping on a glass of 2006 Clos Du Pape, Graves<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyFmSNwRUC1ADzLM51PK7prKqsNeUkMvSHjfVCkED3k4AixJYtvP1QleoccfmaGIM3D56ANLKy4qy0oLPRbEA2i04lyD6I8h82gg10ceMkCR8LkexLsD0-cpTQxdPGQSJLenrp0Go60Q/s1600/Basque+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyFmSNwRUC1ADzLM51PK7prKqsNeUkMvSHjfVCkED3k4AixJYtvP1QleoccfmaGIM3D56ANLKy4qy0oLPRbEA2i04lyD6I8h82gg10ceMkCR8LkexLsD0-cpTQxdPGQSJLenrp0Go60Q/s1600/Basque+Chicken.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b><span style="font-weight: normal;"> </span></b></span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b><span style="font-weight: normal;"> </span></b></span></div><div style="font-family: "Courier New",Courier,monospace;"><i><b><b><span style="font-weight: normal;"> </span> </b></b></i></div><b><br />
</b>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0tag:blogger.com,1999:blog-1475788847083557851.post-32403684254518986102010-09-21T08:04:00.000-07:002010-10-02T08:46:00.529-07:00Fall Is In the Air<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxqWkfmJouGBgqIKa0hbvBneFIjOnnyR79RATuBIMETj71QA2R7F-I3elzhluKJkk5rLWBixfDKiQXjVTmtAtmPzN8RPFg0bwUVMuOWdP98h_e_Wd1Zmih7R1Kh7Fr9z4OSALSZktQ4Q/s1600/apples.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxqWkfmJouGBgqIKa0hbvBneFIjOnnyR79RATuBIMETj71QA2R7F-I3elzhluKJkk5rLWBixfDKiQXjVTmtAtmPzN8RPFg0bwUVMuOWdP98h_e_Wd1Zmih7R1Kh7Fr9z4OSALSZktQ4Q/s200/apples.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>As I turned down the drive, in the distance I could see all the ducks and chickens waiting for me, a feeling of revisiting my childhood every time I visit <i style="color: white;"><b><a href="http://stokescreekllc.com/wp/">Stokes Creek Farm</a></b></i>. The warmth coming from proprietor, Deborah, reinforces that nostalgia. This particular visit, Deb presented me with a braided basket filled with organic apples and her homemade Capt Morgans Spiced Rum Apple Butter. She told me this year has produced the best yield of apples. She attributes this to her ducks naturally fertilizing her tree. I bit right into one and I have to concur. I loved tasting her apple butter spread on toasted challah bread! <br />
<br />
What many of her customers know, from visiting her table at the Saturday Hampstead Farmers Market, is that Deb not only sells the freshest duck and chicken eggs, she makes her own body care products. Her goat milk oatmeal soap glides on like butter, perfect for dry skin. Just ask her about her goats!<br />
You have to try her whole range of soaps, her recipe for "elbow grease", lip balm and lavender base note perfume. She prides her products on simple healthy ingredients.<br />
<br />
You can visit Deb at<span style="color: #666666;"> </span><i style="color: #666666;"><b><a href="http://stokescreekllc.com/wp/">Stokes Creek Farm</a> </b></i>and on Saturdays at <i style="color: white;"><b><a href="http://www.carrollag.org/html/farmersMarket.html">Town of Hampstead Farmer's Market</a></b></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9Klh3iEq0tvM4YB5Q1Mbi8Pt-dUBCl_qzv1ac2Mkh31vOiFXsDPu6ZVrsPCjIGraYZy9anY_2DSimTueldNjAvxsmhZgv0aJWmUZJ2VbFqpmuQG2YUNKdjYoYJ_erZw74FN6AQMbdbU/s1600/farm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9Klh3iEq0tvM4YB5Q1Mbi8Pt-dUBCl_qzv1ac2Mkh31vOiFXsDPu6ZVrsPCjIGraYZy9anY_2DSimTueldNjAvxsmhZgv0aJWmUZJ2VbFqpmuQG2YUNKdjYoYJ_erZw74FN6AQMbdbU/s320/farm.jpg" /></a></div>R. Weberhttp://www.blogger.com/profile/09062822201313608211noreply@blogger.com0