tag:blogger.com,1999:blog-36924181398222792952024-02-21T07:32:17.586-08:00Carla's Tasty TreatsCarlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-3692418139822279295.post-68650171625904327142015-05-10T08:05:00.002-07:002015-05-10T08:07:00.342-07:00First Farmer's Market Meal! Ramps and Garlic Mustard Cream Sauce on Ricotta Gnocchi <div dir="ltr" style="text-align: left;" trbidi="on">
I am so excited that Farmer's Market season is finally here! It feels like this winter just lasted forever and I am ready to get into the garden and start eating some fresh, local foods. Luckily, I don't have to wait any longer because the market held at the Grove St PATH plaza is back on Mondays and Thursdays. This is one of my favorite parts of the summer and heading down to check out the goodies each week is a tradition that usually ends with a full tote and a lot of dinner inspiration.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r-biaC6g9Lrb6bzG3DsPKhyS9nyGeC98njx4_6iuTCdJHVdr2xIPJ0TlSZYmQDvL9gffPGSvAP2tIH0UWPRg6fN6HvxdGhyphenhypheniHOeBI_0_LvdxFnxdnqHpnGORk9hKngNvh1QWu9KnvrU/s1600/DSC_2658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r-biaC6g9Lrb6bzG3DsPKhyS9nyGeC98njx4_6iuTCdJHVdr2xIPJ0TlSZYmQDvL9gffPGSvAP2tIH0UWPRg6fN6HvxdGhyphenhypheniHOeBI_0_LvdxFnxdnqHpnGORk9hKngNvh1QWu9KnvrU/s400/DSC_2658.jpg" width="400" /></a></div>
<br />
This week however I headed down there with something in mind. I have been seeing recipes
recently for ricotta gnocchi and they made me curious. Potato gnocchi are about one of my most favorite meals. They are something my grandmother and aunts are known for among my extended family and just one of the classics that will always make me think of home. But making them fresh takes a lot of time.... which is why I only eat them about once a year. Now that I have tried <a href="http://www.seriouseats.com/2015/03/technique-fresh-ricotta-gnocchi-fast.html" target="_blank"> this recipe</a>, I honestly can see this becoming something that I cook much more often. Though I didn't time myself like the writer did versus a pot of boiling water, this recipe really was very simple. You will need a food scale but otherwise this recipe is the perfectly fool proof and will easily impress anyone....as long as you can find the good ricotta that they speak of! I used Lioni Latticini Whole Milk Ricotta from
Fresh Direct and I was very happy with my gnocchi. <br />
<br />
When I saw this <a href="http://www.seriouseats.com/recipes/2015/05/ricotta-gnocchi-asparagus-prosciutto.html" target="_blank">recipe</a> posted just days ago I knew that it had to happen - I must make them! About 2 weeks ago I got some Japanese Knotweed from Dining Wild to roast with my pork tenderloin so I was excited to use them in the place of the asparagus and then I even considered fiddleheads. In the end after talking to the guys at Dining Wild and sampling some of the days harvest, I decided to use the ramps and garlic mustard. It's a bit of a departure from the original recipe but any time you mix amazing flavors with butter and cream its going to be good! <br />
<br />
<br />
Ramp and Garlic Mustard Cream Sauce<br />
1/4 lb ramps - washed and trimmed, whites chopped separate from the greens<br />
1/4 lb garlic mustard - tops only, chopped <br />
salt & pepper<br />
2 dried red chili peppers<br />
4 Tbsp butter <br />
1 tsp flour<br />
1 c half & half<br />
2 tbsp Parmesan <br />
up to 1 c pasta water <br />
<br />
Melt 3 Tbsp the butter and let it brown before adding ramp whites - allow to soften<br />
Add the greens and wilt<br />
Season with salt, pepper and crushed chili peppers and add the remainder of the butter<br />
Add flour to mix and brown<br />
Begin to add half & half slowly while stirring to incorporate<br />
Let come to simmer and then stir in cheese and add pasta water to thin as needed<br />
<br />
<br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-14897355907651668252015-02-26T17:46:00.001-08:002015-02-26T17:46:09.341-08:00Barcelona trip - part 1 Barcelona and Penedes <div dir="ltr" style="text-align: left;" trbidi="on">
<div style="background-image: initial; background-repeat: initial;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC-pZNY8CIIGS270gqQ2TYtFz7BCozd_3BuyGyWfbP9tFGPVokCYQc9-t4bWtg4tnF_uo0j_govo96TMjnZT-gSM-Zxnr2vegYyzWaolEPniVcqwFvughbvyifw6Otwzp7chbNkF6IK4/s1600/DSC_2447%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC-pZNY8CIIGS270gqQ2TYtFz7BCozd_3BuyGyWfbP9tFGPVokCYQc9-t4bWtg4tnF_uo0j_govo96TMjnZT-gSM-Zxnr2vegYyzWaolEPniVcqwFvughbvyifw6Otwzp7chbNkF6IK4/s1600/DSC_2447%5B1%5D.jpg" height="265" width="400" /><span style="font-size: x-small;"> </span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Sunset from Hotel Rey Juan Carlos I</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">I love planning new trips and adventures - I even sometimes joke
that I have more fun in planning the vacation than I do in actually taking it!
There is just something I love about getting to research a new place. When I am
going to take a trip, I spend time looking at all the local activities and
searching for the perfect restaurants. To me, trying to figure out the perfect
off the beaten path locations makes visiting a new place even more fun.</span><br />
<br /></div>
<div style="background-image: initial; background-repeat: initial;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">This trip to Catalonia, Spain
was no different. Even though it started out as a work trip I was quickly able
to extend it into a bit of fun. My husband joined me at the end of my work
conference (definitely work but still a lot of fun too!) and we had a chance to check out some of the areas outside the city of Barcelona. We both visited Barcelona years ago but we needed to take a quick peek at the progress on Sagrada Familia. The basilica is due to be completed in 2026, one hundred years after the death of Gaudi. </span><br />
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"><br /></span>
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"></span></div>
<div style="background-image: initial; background-repeat: initial;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAw_AehRaPVBS_Y-aaTYptZwBu5EgoVAPIXi3D8vMyYJl-IL9RtPb3fptqfjA6I36Gc85RjDLPckd-2yBzcxUHvtjHTB255lDYucQiBTGMEzJRZ8xXtbEYFWpZ05JjcOa1QoMeZwzamJ4/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAw_AehRaPVBS_Y-aaTYptZwBu5EgoVAPIXi3D8vMyYJl-IL9RtPb3fptqfjA6I36Gc85RjDLPckd-2yBzcxUHvtjHTB255lDYucQiBTGMEzJRZ8xXtbEYFWpZ05JjcOa1QoMeZwzamJ4/s1600/unnamed.jpg" height="260" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Nativity Side of Sagrada Familia </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><br />After a few days of working, it was finally the weekend and time to get our vacation started. My husband and I decided to rent a car to journey both to the North and South of Barcelona. We even lucked out and got to spend not only Valentine's Day there but also Carnival! It was a fun coincidence to be traveling for Valentine's Day again like our trip to Copenhagen back in 2008 (also on a work trip extension) - why is it always so cold when we travel! </span></div>
<br />
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<br /></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: center;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"> </span><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PP10vrcgQUhQ2v1Fm88Kzr50VshchSZV8KAMnk098faHwbVlqVQ8oHBeWjDY-EeqAtbY81cIJvVCozcG3KqTl_xwRFxvPLVCT1M0yfb_yr8nTzLJb09jTQWQhCN1mVRHJ0ZuW_IZeHM/s1600/10606496_10206108718263519_5715410081846886853_n.jpg" height="300" width="400" /><span style="font-size: x-small;"> </span></div>
</div>
<div style="background-image: initial; background-repeat: initial;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">Prawns in Garlic (Paco Meralgo) </span><br />
<br />
<span style="font-size: x-small;"> </span><span style="font-size: x-small;"> </span></div>
</div>
<div style="background-image: initial; background-repeat: initial;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">Our first night we tried a
restaurant suggested by his co-worker who lived in Barcelona for over a
year. <a href="http://www.restaurantpacomeralgo.com/home/" target="_blank">Paco Meralgo</a> was
pretty popular and unfortunately we couldn't get a table but lucky for us there
was room at the bar when we arrived. For Spain, we eat very early (<span class="aBn" data-term="goog_980480377" tabindex="0"><span class="aQJ">9 PM</span></span>) so we were one of the first to sit
down but by the time we left there wasn't a seat in the house! This time we
were so impressed by all the local seafood in the fresh display on site. We
started with Grilled Razor Clams, Fried Baby Squid, Prawns in garlic sauce, and ended
with the Bomba, a spicy fried meatball. Even the desserts, a Catalan Custard
were amazing. This was a fabulous start to our week! To cap off the night, we
also stopped for a drink at the Dry Martini. With the cozy banquettes to cuddle
up on and excellent freshly made martini and mojitos, we were able to watch a
lot of other couples with the same idea! </span></div>
<div style="background-image: initial; background-repeat: initial;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHir31G3eFZe0ZK8Pp07ws5NsTeh6biy2CQj8bjLnrd8qOldYj7RTAGOrUYg4r5arOjtTkAyIj8CNaUL1MfWUrFfsHaT4t2oOJ34sD88bJBvwwEYwFFRrw8SoUhKQZk48YyxyDYu-xYhY/s1600/10941121_10206125102473114_9081057939919291232_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHir31G3eFZe0ZK8Pp07ws5NsTeh6biy2CQj8bjLnrd8qOldYj7RTAGOrUYg4r5arOjtTkAyIj8CNaUL1MfWUrFfsHaT4t2oOJ34sD88bJBvwwEYwFFRrw8SoUhKQZk48YyxyDYu-xYhY/s1600/10941121_10206125102473114_9081057939919291232_n.jpg" height="400" width="300" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Unused Cork at MasTinell</span></div>
<br /></div>
<div style="background-image: initial; background-repeat: initial;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">The next day was actually
Valentine's Day so we took our first adventure out of the city to the Cava
producers in the Penedes Region. After a late night out we were a little slow
to get moving but when we got to Sant SadurnĂ d'Anoia we were glad that we had
made the trip. The first stop was the <a href="http://www.visitascodorniu.com/en/" target="_blank">Codorniu Cavas</a>. We explored their old caves
and the underground labyrinth which still holds some of their most aged (and
expensive!) cavas. We topped that off with a visit down the road to the tasting
room at Friexnet. While they mainly export lower priced cava in the US, their
premium products on site were really delicious! We tried the <a href="http://www.freixenet.com/products-cava-details.asp?id_prod=1" target="_blank">Reserva Real</a> and it was so unexpected as it was blended
with the more minerally and bready taste of their aged wines.</span><br />
</div>
<div style="background-image: initial; background-repeat: initial;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKHbH4RJhSBtnt74KpV5cJKMmBUmNuudp88DpgNmswMWgFZSxWhwpvG6QF1kL4bjsGQ4K5T3XlXTWwvUeq_diMtGixlNihRJEqRNWp9dR2JlCpk1NHoszXHMcmoT0QdJlvMokrDw3jkU/s1600/DSC_2546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKHbH4RJhSBtnt74KpV5cJKMmBUmNuudp88DpgNmswMWgFZSxWhwpvG6QF1kL4bjsGQ4K5T3XlXTWwvUeq_diMtGixlNihRJEqRNWp9dR2JlCpk1NHoszXHMcmoT0QdJlvMokrDw3jkU/s1600/DSC_2546.jpg" height="266" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Yeast swirling around a bottle of cava during en rima process </span></div>
<br /></div>
<div style="background-image: initial; background-repeat: initial;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">Our last stop was in Vilafranca
about 15 minutes away at the <a href="http://www.hotelmastinell.com/en" target="_blank">Mastilnell Cava and Hotel</a>. This winery is much younger than
the others at about 25 years and they have a gorgeous modern hotel on site to
stay for the night. We took our third cava tour here and saw a more modern
approach to doing things. It was interesting to see how some of the processes
are still pretty much the same, while others are helped by modern machinery
(like forklifts instead of hand turning bottle after bottle) Since this was an
actual working winery we saw Cava bottles in the many different stages and were
able to taste quite a few options. Surprisingly our favorite tasting wasn't a
Cava at all but their muscat <a href="http://www.mastinell.com/en/vino/mas-tinell-clos-sant-pau-en/" target="_blank">Clos Sant Pau</a>! It wasn't
overly sweet or cloying - just the perfect balance to end a day of tastings! We
ended up sneaking home a bottle of this through customs and can't wait to enjoy
it.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8oK0QzKYO44YUFQnQURdCQRbNPYSrJNXdt_9UC7YTTh5r8C-GrKWPXoc-U03wcVdYr7-szHNwcB_zRg-a80xmw86Cw8RldfL6nKippdlUb2a9RZxOy0eM2E2t8FVFGdRjw8b3H4AgxU/s1600/DSC_2516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8oK0QzKYO44YUFQnQURdCQRbNPYSrJNXdt_9UC7YTTh5r8C-GrKWPXoc-U03wcVdYr7-szHNwcB_zRg-a80xmw86Cw8RldfL6nKippdlUb2a9RZxOy0eM2E2t8FVFGdRjw8b3H4AgxU/s1600/DSC_2516.jpg" height="266" width="400" /> </a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"><span style="font-size: x-small;">Front of Cava & Hotel MasTinell </span></span></div>
</div>
<div style="background-image: initial; background-repeat: initial;">
<br /></div>
<div style="background-image: initial; background-repeat: initial;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">We ended the day at Mastinell with
a <a href="http://www.hotelmastinell.com/files/MenuFebrero.pdf" target="_blank">seven course tasting menu</a> at the onsite restaurant En Rima. This
name is taken from a process during cava making where they have to store the
bottles for at least 9 months to age it properly. The special menu was so good
(and cheap!) that we were able to taste a few more of the products from the
winery. I really appreciated the chef being able to sub out one of the tasting
dishes for me. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c-lSd6ZE6Cp5N38JTPRk9fRBeU6cr0ZIldF-xdpU2awG0xxU9Gn9JoXrt4upy_8sl276aLUYNNTFJPG8-h1vLmPivO9ifzE9Jl3tImqAwYodKtmWigGdTC-n-w-0PM1JnUQ__gpcH5A/s1600/10444441_10206125103993152_7505501979805144089_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c-lSd6ZE6Cp5N38JTPRk9fRBeU6cr0ZIldF-xdpU2awG0xxU9Gn9JoXrt4upy_8sl276aLUYNNTFJPG8-h1vLmPivO9ifzE9Jl3tImqAwYodKtmWigGdTC-n-w-0PM1JnUQ__gpcH5A/s1600/10444441_10206125103993152_7505501979805144089_n.jpg" height="400" width="300" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Beet Risotto (En Rima) </span></div>
<br />
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;">We started with a artichoke soup with truffle oil then a salad (modified from the original menu). We moved on
to a beet risotto served with lobster and Iberian ham that had a great earthy sweetness to it contrasted to the salty brine of the ham. Next was Turbot with sea urchin sauce for the fish course
and then finally the lamb chops with a celeriac and truffle cake. We finished off
with a warm molten chocolate cake which the chocoholic in me will never turn
down! We were also lucky enough to have breakfast included the next morning with
their fabulous <span style="font-size: x-small;">house made</span> juices and jams</span><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EzQS5HZxwawA6VM8XuMrlf05Lyhm9bxGRzZw6906TcIJwhgxQH687fmczsawydxOe-ztjhp5nbN5Dle236aPPYAkocy3r-f5oY9strLiDmYjs02uESfljY-wnFB500jg24Bl7nrQscg/s1600/10993448_10206125103233133_5349219927432042602_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2EzQS5HZxwawA6VM8XuMrlf05Lyhm9bxGRzZw6906TcIJwhgxQH687fmczsawydxOe-ztjhp5nbN5Dle236aPPYAkocy3r-f5oY9strLiDmYjs02uESfljY-wnFB500jg24Bl7nrQscg/s1600/10993448_10206125103233133_5349219927432042602_n.jpg" height="300" width="400" /> </a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,sans-serif; font-size: 9.5pt;"><span style="font-size: x-small;">Roasted Turbot with Sea Urchin Sauce (En Rima) </span></span></div>
</div>
<div style="background-image: initial; background-repeat: initial;">
<br /></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">I really loved the restaurant and wish that we could have been there
in the spring or summer. The whole region was so pretty but I missed all
the green grapevines covering every inch of land. Next time we will
have to be sure to come during the growing season! This was such a
great place to visit and I really hope to get back to this hotel again. </span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPAjP3kyx27R1SJ4zP1WlSF0zTspk-rXooqioTiXuMRidHXc6gwoouPpjlXaNLHp7M_t_1F3mCsG4Drp7qIO_rFd2QfQ_Lub9-v2UikxJZ7imBG0H8imGwvrOjD3a4OMljGgeZ3LD66k/s1600/DSC_2563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPAjP3kyx27R1SJ4zP1WlSF0zTspk-rXooqioTiXuMRidHXc6gwoouPpjlXaNLHp7M_t_1F3mCsG4Drp7qIO_rFd2QfQ_Lub9-v2UikxJZ7imBG0H8imGwvrOjD3a4OMljGgeZ3LD66k/s1600/DSC_2563.jpg" height="263" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">View from breakfast table to vineyard (En Rima) </span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Next
post will be the rest of our trip which headed over to the Carnival
celebration in Sitges and then heading north to Girona and Figueres </span></span><br />
<div style="background-image: initial; background-repeat: initial;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<h1 class="cards-entity-title cards-strong cards-text-truncate-and-wrap">
</h1>
<br />
<br /></div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-83pBeQ2BQ5I%2FVO_B08Qo27I%2FAAAAAAAABrg%2F5AOxcVsirRw%2Fs1600%2FDSC_2447%255B1%255D.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC-pZNY8CIIGS270gqQ2TYtFz7BCozd_3BuyGyWfbP9tFGPVokCYQc9-t4bWtg4tnF_uo0j_govo96TMjnZT-gSM-Zxnr2vegYyzWaolEPniVcqwFvughbvyifw6Otwzp7chbNkF6IK4/s1600/DSC_2447%5B1%5D.jpg" -->Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-53229635909743231982014-02-16T17:22:00.002-08:002014-02-16T17:22:39.631-08:00Recycled DVD rack for Laundry Storage<div dir="ltr" style="text-align: left;" trbidi="on">
After so many years of not having laundry in my apartments I am so happy that I have not only a washer/dryer in my condo but a really nice new stacking one! The only problem is the furnace and water heater are right by its side which doesn't leave room for my detergents. I up-cycled a CD/DVD holder that was from IKEA into a laundry tower that fits in the smallest spaces. You could probably even fit this in most of those laundry "closets" that are found in many city condos. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe0QJwYB3rHEAs9LlDcgV-RG9RGOjgpFHlxDHW975I_n-GEL96Wl1hXLZjxS_o0LA2cEBEgJGZsm1-GoCF7_pLaKLOmv2GQN68nS3I2tUxTFjCxDV3bES1cwO6emElG8bEBtMNmBVBVE/s1600/Untitled_Panorama1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe0QJwYB3rHEAs9LlDcgV-RG9RGOjgpFHlxDHW975I_n-GEL96Wl1hXLZjxS_o0LA2cEBEgJGZsm1-GoCF7_pLaKLOmv2GQN68nS3I2tUxTFjCxDV3bES1cwO6emElG8bEBtMNmBVBVE/s1600/Untitled_Panorama1.jpg" height="320" width="138" /></a></div>
<br />
I do have some additional space in my laundry/utility room but I still need to work on downsizing a bit more. I am going to be working on the shelving unit that is mounted on the wall (but one shelf is broken from too much weight!). For now I do have a whole bunch of tub containers stacked up 2 high to make a work surface for my laundry baskets on the other side of the washer/dryer. It isn't perfect but its better than it was before this weekend. <br />
<br />
This was a simple re-purposing that just took a few minutes to finish but makes a big impact in saved time every day. I just changed the shelf height to accommodate the height of the
different detergents, dryer sheets and other cleaning items. It was
just lucky that the large detergent bottles fit perfectly in the unit! This eliminates the need to open and close the washer and dryer to pass by them and get to my supplies which just makes something that is already a chore just a little bit easier to get done. <br />
<br />
<br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-54040947744472423252013-11-23T22:15:00.000-08:002013-12-08T14:51:20.260-08:00Restaurant Review: Union Republic - Jersey City <div dir="ltr" style="text-align: left;" trbidi="on">
**update 12/8/13** A return visit to Union Republic confirmed my suspicion that the noodle issue was based on the large volume of customers on opening night I am happy to say the noddles are now delicious and well cooked and the ramen is piping hot (as it should be especially in the winter!) <br />
<br />
There is no doubt that I love to make a home cooked meal but not everything is really suited for home cooking. For me, ramen is one of those things. Between the complex, rich broths and little bits of everything thrown in that make each bowl a little treasure hunt it seems to be a little more trouble than its worth. Just tonight a new restaurant opened and I am so excited to report its only two blocks from us! Over the summer we moved to a new condo and while its only a few blocks further away from the PATH station (that is the subway here in Jersey City) those few blocks can be enough to make you stay home and order takeout when those first few really cold nights have arrived.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7q9R6gzkWy9JRGG5tHpXJNoZyA1bb1ZgFZcZOEDwenqdZ-HIVR6j79YYbvApEJagvYKvGF-V2EPqZDIi_AHVmcXvSq_ffp4vXNRleX6yaI5XKPrD5wNGzorRvuDWhLxsYIpbAMvl3M8/s1600/ramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7q9R6gzkWy9JRGG5tHpXJNoZyA1bb1ZgFZcZOEDwenqdZ-HIVR6j79YYbvApEJagvYKvGF-V2EPqZDIi_AHVmcXvSq_ffp4vXNRleX6yaI5XKPrD5wNGzorRvuDWhLxsYIpbAMvl3M8/s400/ramen.jpg" width="400" /></a></div>
<div style="text-align: center;">
Nose to Tail Ramen</div>
<br />
<br />
We arrived about five minutes before the doors to <a href="http://www.unionrepublic.com/" target="_blank">Union Republic</a> opened and used that time to run over to the small liquor store and grab a few beers. Once we were inside we were talked through the ordering process (you check off the items you want with a marker) and took a seat. While its definitely a casual dining atmosphere (you order up front but have the food delivered to your table) the space inside is really beautifully designed and looks quite modern. There is no typical Asian theme or look to the space and they do serve a variety of food so don't expect a traditional ramen from Union Republic. There is also a lot of open space still yet to be filled... when I questioned the man who was working the front of house he said that they will be using some of it for their pre-packed items and perhaps a band in the future. The room filled pretty quickly and by the time we left the large communal style table were rapidly filling as well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoNi5bWYWqEmEQNQKmCex36KY5LC09-XG9-q5nbdZrR7yprM_VEU6k8ACKwAQ00XyQheJoBHI__JCoG8RmRHJ5_D_fmjlD1ih1hUTcStIzIqG1Ksk-G9oIBrY8wSwkuqeGcV1I1onfDk/s1600/374503_599533240114444_519375994_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoNi5bWYWqEmEQNQKmCex36KY5LC09-XG9-q5nbdZrR7yprM_VEU6k8ACKwAQ00XyQheJoBHI__JCoG8RmRHJ5_D_fmjlD1ih1hUTcStIzIqG1Ksk-G9oIBrY8wSwkuqeGcV1I1onfDk/s320/374503_599533240114444_519375994_n.jpg" width="213" /></a></div>
<div style="text-align: center;">
Shot of the communal table from their facebook </div>
<br />
We had scouted out the menu online and have to admit the ramen burger sounded pretty good but unfortunately tonight was not the night for that! But it does give me a very good excuse to go back very soon. We started with the roasted pork tea sandwiches and the BBQ lamb ribs. The tea sandwiches came out in typical tea style cut into four little triangles (though I did spy a few orders going by later that night just cut into larger triangle halves). The pork was cubed up and the pickled onions were very nice, however they were a bit hard to eat without loosing all of the meat when you picked up the sandwich though I think that the larger cut probably helped that. The lamb ribs were perfectly sauced and seasoned. My only complaint there is that one thin little napkin that was on the table wasn't going to stand up to that sauce! But luckily we were able to flag a waitress down and get a stack before I had to resort to finger licking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjX7bcCgjfvAnkMp4USdJiaMmUZqd2vfXv7jwvqHkYP9jTYdgYkX8ZzEu5P-j2ahnVcYNs5_NCS7lpE3kaS6vYSJR2lMZdKTWVpAxHSXKyqR7oC4zjJNSaB_XjC_9tiihzA3bChGLHwc0/s1600/1474425_599755583425543_1993821762_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjX7bcCgjfvAnkMp4USdJiaMmUZqd2vfXv7jwvqHkYP9jTYdgYkX8ZzEu5P-j2ahnVcYNs5_NCS7lpE3kaS6vYSJR2lMZdKTWVpAxHSXKyqR7oC4zjJNSaB_XjC_9tiihzA3bChGLHwc0/s320/1474425_599755583425543_1993821762_n.jpg" width="194" /></a></div>
<br />
Next up was our ramen.... he tried the "Nose to Tail" and I had the "A Hen Full". I personally enjoyed the Hen Full more as the lighter Shoyu broth is more to my taste but the Nose to Tail was filled with a lot more fun little bits. I did really enjoyed the chicken meatballs in the Hen Full - they had the perfect amount of texture. I would have preferred the soft egg to be a bit more to room temp instead of cold as it was served and actually think that the entire bowl of ramen could have benefited from being a few degrees warmer. Instead of starting out so hot that you have to barely pick around while inhaling all that delicious broth flavored steam it was just warm when served and cooled down to room temp before I could finish. I think that this is a case of first night issues though as our waitress mentioned that she was suppose to be in the back so it seems that maybe they were still working out some kinks. Sadly, the noodles were lacking. Most were clumped up and stuck together which made slurping just about impossible and they needed a bit more cooking as they were still very "al dente" in my Hen Full (lucky for my husband the Nose to Tail bowl was a bit better). On our walk out we noticed at least one bowl full of noodles abandoned which isn't a good sign when the noodles are suppose to be the star of the show. <br />
<br />
The verdict? I am definitely going to give UR another chance as they seemed to be a little overwhelmed with the large turnout and I am very interested in seeing how things work out in another few weeks. I am especially excited about their to go section as it could be a nice alternative for a no-cooking night (a line of refrigerations that were just about empty tonight but I am hoping will be filled with ready to heat/eat meals in the future) </div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-1542876993449578082013-08-15T19:35:00.000-07:002013-08-15T19:35:50.491-07:00Infusions: Buddha Hand Citron and Grapefruit Rosemary Vodkas <div dir="ltr" style="text-align: left;" trbidi="on">
This post has been a long time coming. Months and month ago I got this great idea. I was going to make all this infused alcohol for my friends and family for Christmas. Well I did a bit of the research and bought some nice bottles with stoppers and <a href="http://www.amazon.com/The-Home-Distillers-Handbook-Cordials/dp/1604332123/ref=pd_ys_iyr24" target="_blank">little book of infusion </a>ideas. And then nothing.... I stored the bottles in the back of our spare bedrooms and for months they were covered over in gifts, then blankets and wedding accessories and then finally one day I saw it in the store. Christmas had come and gone but citrus fruit season was finally here and the <a href="http://www.fairwaymarket.com/" target="_blank">Fairway</a> near my work had one of the most interesting looking fruits I has ever seen...A Buddha Hand Citron<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoPyCLY4MjUXWISR5lBdfm8aWAq07hFGf3UnXN3gGYdgWnjpP3HVUZ6GpOyeoCZrAuVQRRP3Vibt-tE2FPAGsPs7h-WN2QNhrmq_4YPlRnP6fomcCVcYIIbS_KSJSVPPJkMcW7uETZyw/s1600/DSC_3365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoPyCLY4MjUXWISR5lBdfm8aWAq07hFGf3UnXN3gGYdgWnjpP3HVUZ6GpOyeoCZrAuVQRRP3Vibt-tE2FPAGsPs7h-WN2QNhrmq_4YPlRnP6fomcCVcYIIbS_KSJSVPPJkMcW7uETZyw/s400/DSC_3365.jpg" width="400" /></a></div>
<br />
The book actually had a recipe for a vodka using this exotic citrus fruit but to be honest you don't really need much of a recipe as much as flavor pairing skills. One of my favorite "cookbooks" <a href="http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400" target="_blank"> The Flavor Bible</a> is actually not really a cookbook at all but its a great one for making infusions. This book just lists different ingredients that compliment each other and that is the secret to a well balanced drink. The method of infusing vodkas is usually quite simple just add a flavorful item and let it sit for a bit. Its very important to carefully strain the vodka after flavoring as any debris left in the flavored vodka can go bad and really ruin your creation. For strong flavors - like hot peppers - use less time but for subtle flavors like fruits you can give it a bit longer.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mhlOXy5JVFTC0ij2H4WAUPJ8My5CjJy7VeRMOGDk9HAc6Sxax7iSZoUoxBtL2bRIYjWj0J9L9csolHiPitvoVu_GvwEsUz2wY2VdtxA7DGQUUQqFWTLVS-6dCzRAsa8YxXx7e5jAOs4/s1600/DSC_3398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mhlOXy5JVFTC0ij2H4WAUPJ8My5CjJy7VeRMOGDk9HAc6Sxax7iSZoUoxBtL2bRIYjWj0J9L9csolHiPitvoVu_GvwEsUz2wY2VdtxA7DGQUUQqFWTLVS-6dCzRAsa8YxXx7e5jAOs4/s640/DSC_3398.jpg" width="380" /></a></div>
For the Buddha Hand Citron I washed then cut up the fruit I left most of the white pith because its not very bitter in this fruit its actually the part you eat. Then I added it to a large clean airtight jar and added 1 L of vodka. As far as the quality of vodka, I usually try to find something moderately priced and fairly clean - Svedka is usually my go to since it is five times distilled and has a very low taste profile. Each one of my jars took just about a full 1.75L bottle. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbdFpVKOzd8Toyx8gU2Ri4fJWQtf2Qccm-JffUVtZ4xkMO5drf8P33szRm81t4C5vs94EBGT_fnjU_g-oDDtd1bD9q4dD3ZlNbAD1e9nY07A4hgY5wjBa6UWHeG3nWLKwTSvYW2BfEGY/s1600/DSC_2772-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbdFpVKOzd8Toyx8gU2Ri4fJWQtf2Qccm-JffUVtZ4xkMO5drf8P33szRm81t4C5vs94EBGT_fnjU_g-oDDtd1bD9q4dD3ZlNbAD1e9nY07A4hgY5wjBa6UWHeG3nWLKwTSvYW2BfEGY/s400/DSC_2772-3.jpg" width="400" /></a></div>
<br />
<br />
My next flavor combo was grapefruit and rosemary. This is a little strange to some people but I had fallen in love with a cocktail (<a href="http://www.seriouseats.com/recipes/2011/07/brunch-drink-pink-greyhound-cocktail-recipe.html" target="_blank">similar to this</a>) featuring the duo and was confident that it was going to be good..... and it was! Because the grapefruit pith can be a bit stronger I took care to only use the skin and as little white as possible - I used the skin of three grapefruits. The rosemary I was able to use whole and put in three as well. I have also been experimenting with some other flavor so more options and some cocktails will be coming up soon....<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-63117859572758133752013-03-24T13:10:00.000-07:002013-03-24T13:12:14.893-07:00Cooking fun with OXO! Peppermint Cheesecake minis <div dir="ltr" style="text-align: left;" trbidi="on">
This winter I was super lucky to get a chance to check out the cutest new measuring set from <a href="http://www.oxo.com/default.aspx" target="_blank">OXO</a>. For those of you who read this blog and are close friends you may know that I used to be a chemistry teacher. This is why I totally freaked when I saw this <a href="http://www.oxo.com/p-1206-4-piece-mini-measuring-beaker-set.aspx" target="_blank">new set </a>from OXO that is little beakers. I was so happy to have them because when I was making these adorable little cheesecakes I had to use some funky measurements because I was making 3/4 of a recipes. I know that sounds crazy but sometimes when you have a party to go to and you forgot to buy enough cream cheese and your amazing finance runs to the store but buys the wrong type and you have to get it in the oven because you still need to shower and your ride will be there in less than an hour....its a 3/4 of a cheese cake kind of day! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuIvEofUuJ5jrncZtr0xtMc-4ftot0OoV_tzvHmyEA85XUTpPs2IiLUvCGN2dTrljfYIncXcWiXuhkuMqq5zwIG-_llhV2hRbfejI5CloRnfXBtRlYO2nymlEH-FwNr9MwDd1A2td0sM/s1600/DSC_3244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuIvEofUuJ5jrncZtr0xtMc-4ftot0OoV_tzvHmyEA85XUTpPs2IiLUvCGN2dTrljfYIncXcWiXuhkuMqq5zwIG-_llhV2hRbfejI5CloRnfXBtRlYO2nymlEH-FwNr9MwDd1A2td0sM/s400/DSC_3244.jpg" width="400" /></a></div>
<br />
<br />
<br />
Luckily it was so easy to adapt the recipe and by making smaller cupcake versions not only was less messy to eat (with no cutting or serving to worry about) but no one missed the other 1/4 cake. I have seen many version of this with crushed peppermint candies but I have to be honest I think that they either have to be crushed into dust then it isn't pretty or its too chunky and I choke on them. I also didn't add the topping since I was already in a bit of a rush but these little cakes were done so fast that I never got an after shot! Filling the cakes was no fuss because I poured all of the batter into a zip top bag then cut off the corner. Using a baggie as a disposable pastry bag just makes clean up a breeze. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7P2s5-LmRHu5nQ9UDhZQ0O9lWn5uCXKfT47Y6fLZ1ziYXZzBsCnxjY4i7PmqyY_Kav_rsngr9W_RjcnlD7c5wknmZlrc1O-9qS_JmbbPGO5ql0L0h9TKNl28iWFtQ_f4xgzfPCnzW17Q/s1600/DSC_3282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7P2s5-LmRHu5nQ9UDhZQ0O9lWn5uCXKfT47Y6fLZ1ziYXZzBsCnxjY4i7PmqyY_Kav_rsngr9W_RjcnlD7c5wknmZlrc1O-9qS_JmbbPGO5ql0L0h9TKNl28iWFtQ_f4xgzfPCnzW17Q/s400/DSC_3282.jpg" width="300" /></a></div>
<br />
Recipe at <a href="http://www.epicurious.com/recipes/food/views/Peppermint-Twist-Cheesecake-3073" target="_blank">Epicurious Peppermint Twisted Cheesecake</a><br />
<br />
<br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-59445239384094488952013-02-24T19:41:00.001-08:002013-02-24T20:14:16.110-08:00Beef Stew <div dir="ltr" style="text-align: left;" trbidi="on">
I posted about my Moroccan Chicken Stew a while ago but now I am going to give you the other half of that fun chilly weekend. Even though the weather seems unsure of where it is going I am still up for snuggling on the sofa with a warm cup of soup. This recipe is another one that I started on the stove but finished in the crock pot. For this one I decided to head out with some friends and leave dinner at home cooking for me while I enjoyed myself!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggU5hzDK-qHrtxPrLXAx6o60V8JbWBQi_Icf2mYRGwt4NC4drrmhPVLRsXy3Tj2-YSJSiN3MzYGlx7rSgqsDM1dF03Uv5V9XcVJD07n031VAzMWuzoFNj3V9Y0yQGP0mjkjQtBIFKqamg/s1600/DSC_6342-1(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggU5hzDK-qHrtxPrLXAx6o60V8JbWBQi_Icf2mYRGwt4NC4drrmhPVLRsXy3Tj2-YSJSiN3MzYGlx7rSgqsDM1dF03Uv5V9XcVJD07n031VAzMWuzoFNj3V9Y0yQGP0mjkjQtBIFKqamg/s400/DSC_6342-1(1).jpg" width="400" /></a></div>
<br />
<br />
I just crave hearty stews like this once the temperature starts to go down. There is something about a cup of soup that just warms your whole day up. Luckily I haven't started to feel the winter sniffles and coughs but if you are this is a low maintenance way to enjoy some really tasty homemade soup. This soup was inspired by a new line of organic beef that was made available at my super market and was on sale... don't need to ask me twice!<br />
<br />
<br />
<a name='more'></a><br />
<br />
<br />
1 lb stew meat - diced up into 1/2" cubed<br />
3 c diced potato - peeled <br />
5 carrots - diced <br />
5 stalks celery - diced<br />
1 onion - diced<br />
1/2 red pepper- diced <br />
4 cloves of garlic- minced<br />
1 tbsp olive oil<br />
1/4 c flour<br />
salt and pepper<br />
2 c red wine<br />
4 c beef broth<br />
2 tbsp fresh rosemary - diced<br />
2 tbsp fresh parsley - diced<br />
1 tbsp - fresh sage - diced <br />
<br />
1) In a shallow bowl combine flour with salt and pepper - coat beef cubes and then brown in a large pan with oil.<br />
2) Remove from pan and then add carrots, celery, peppers and onions.<br />
3) Once softened, add garlic and herbs.<br />
4) When fragrant, add half of wine half of broth and potato.<br />
5) Allow to come to a simmer then add to crock pot with remaining liquid<br />
6) Add beef cubes and broth and let simmer on high for 3-4 hrs (or simmer on stove top for about 1 hr) <br />
<br />
<br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-79944707689837783412013-02-09T12:23:00.001-08:002013-02-24T20:16:02.988-08:00Balsamic Caramelized Onion and Goat Cheese Crostini <div dir="ltr" style="text-align: left;" trbidi="on">
There is something special about caramelized onions. Its not that its expensive and it doesn't take a special pan or knife or anything really.... just time and attention. Its dishes like these that truly show off your cooking skills - its easy to make $40 a pound prosciutto taste good but how does the $0.99/lb onion fare. I have to admit that this idea was totally ripped off from a friend... she served it at her Christmas party this year and I have been thinking of it ever since! She served brie with her crostini and that was a perfect pairing as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTg5waelj1FZkPRDQ_ivPuYiJz711r5sk6eSZphjQL9blMLq_2jPFLMrPuqB90xVCMKwUzSKseYLEaFw2UYggBt8uzYusIONUV7vcGQUNF5W9cyXvcgHl8Ex-8r3j7wTRmPv3AR1ZUCY/s1600/DSC_2393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTg5waelj1FZkPRDQ_ivPuYiJz711r5sk6eSZphjQL9blMLq_2jPFLMrPuqB90xVCMKwUzSKseYLEaFw2UYggBt8uzYusIONUV7vcGQUNF5W9cyXvcgHl8Ex-8r3j7wTRmPv3AR1ZUCY/s320/DSC_2393.jpg" width="320" /></a></div>
<br />
<br />
This is a simple and low cost appetizer that can either be assembled or just put out for guests to serve themselves. The most expensive part of the whole dish was the splash of aged balsamic I used to deglaze the pan at the end of the cooking. If you don't have the time (or inclination) to make the crostini yourself you can always get pre-made rounds at most stores - the store near me even sells them pre-seasoned which is even easier. <br />
<br />
Follow the link for the directions<br />
<br />
<br />
<a name='more'></a><br />
<br />
Balsamic Caramelized Onions with Goat Cheese and Fig Butter on Crostini<br />
3 large spanish or vidalia onions - in think slices <br />
2 tbsp olive oil<br />
2 tbsp butter<br />
1 tbsp sugar<br />
2 tbsp Aged Balsamic Vinegar<br />
<br />
2 french loafs - sliced about 1/2" thick rounds<br />
2 tbsp olive oil<br />
salt & pepper<br />
<br />
1 log of goat cheese<br />
fig butter<br />
<br />
1) In a large saute pan, heat the oil and butter, then add the onions<br />
2) Let soften over a medium heat and once cooked down reduce to low<br />
3) Continue to cook and allow to brown (but not burn at all - you must start over if you accidentally burn any!) add a bit of water to the pan if its getting too dry and starting to stick<br />
4) While you are cooking down the onions, oil and season the bread rounds and toast in 350 F oven about 10 min on each side. <br />
5) Once all of the onions are soft, brown and reduced add the balsamic vinegar and get all the stuck bits off of the bottom of the pan<br />
6) Place about 1 tbsp of goat cheese on each round and heat in oven for 5 min or until cheese becomes soft <br />
7) Let the vinegar reduce into a syrup texture and then remove from heat and set aside in a bowl<br />
8) Top each round with the fig butter (or jam) and the onions - serve while warm </div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-39428485486438996202012-12-27T16:48:00.003-08:002012-12-27T16:49:35.252-08:00Roasted Butternut Squash Coconut Soup <div dir="ltr" style="text-align: left;" trbidi="on">
I try really hard to pack lunch for Jeremy in the morning before work. Eating out in NY City every day can be not only expensive but really unhealthy! Not only is packing lunch a good savings but it gives you the ability to use your lunch hour for something fun too. When he doesn't have a pre-packed lunch one of the places he loves to go is <a href="http://www.numpangnyc.com/" target="_blank">Num Pang.</a> Its a few subway stops from his work but they have one of the best bahn mi sandwiches in the city and they also have a soup that he just loves. We unfortunately don't know the recipe (and to be honest I haven't tried it since I work in NJ). But I did find a little info online about the ingredients though! The soup was listed as Roasted Butternut Squash Coconut Soup with Basil Croutons on a few Yelp reviews so that was was where I started.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqWTSyIWJ46xnXOfeOn6bUJfF1RA_m3GdSYwUiCMJGLFdnUPES82ttU0iU_3O3WW0ZrB9hO_S3R3PxXo-RRIR8NIF4MLUjiYPyW2yxN1j9n7_IJJ3PZoDv19ApI7-yTZREZSq5xgdE30/s1600/DSC_0361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqWTSyIWJ46xnXOfeOn6bUJfF1RA_m3GdSYwUiCMJGLFdnUPES82ttU0iU_3O3WW0ZrB9hO_S3R3PxXo-RRIR8NIF4MLUjiYPyW2yxN1j9n7_IJJ3PZoDv19ApI7-yTZREZSq5xgdE30/s400/DSC_0361.jpg" width="400" /></a></div>
<br />
Luckily I had a few cans of coconut milk sitting in my cabinet along with some fun herb cubes (that I keep meaning to post about! sorry) and a squash to roast. What could be easier? I asked a friend to bring over a crusty loaf of french bread and got to work... Roasting squash can be done one of two ways - either half the squash and scoop out of the skin after cooking or peel and cube before hand. It can be annoying to peel squash but I find that my oxo peeler actually does a great job and then I don't have to burn my hands when its out of the oven (I have to admit I never wait long enough!) I just sort of made this up as I went along but he was pretty happy with it. It wasn't exactly the same but it was a good start... I was hoping to get a chance to taste it so I could get a bit closer. but unfortunately it looks to not be on the menu any more. <br />
<br />
<br />
keep reading for my recipe<br />
<br />
<br />
<a name='more'></a><br />
<br />
Butternut Squash with Coconut Milk Soup<br />
1 large butternut squash - peeled, seeded and cubed<br />
3 cans coconut milk<br />
1/2 french baguette<br />
1/2 c basil<br />
1/4 c + 2 tbsp olive oil<br />
4 cloves of garlic<br />
2-4 tbsp <a href="http://www.spicesinc.com/p-616-moroccan-vegetable-rub.aspx" target="_blank">Moroccan Vegetable Rub</a><br />
<br />
1) Cover the cubed squash in 2 tbsp olive oil then cover in spice rub - Roast at 350F for 35-45 min or until soft.<br />
2) Blend the herbs, garlic and remaining oil together into a paste.<br />
3) Cube the bread and toss in the oil mixture then spread in a single layer on the cookie sheet. Toast at 400F - flip after 10 min. <br />
4) Once the squashed is cook transfer into a pan with the coconut milk and use an immersion blender to smooth. This can take a few tries so that you get all of the lumps out. Add some veggie or chicken broth if soup is too thick. <br />
5) When soup is smooth and heated serve with some croutons.<br />
<br />
If soup is too spicy add a scoop of sour cream. </div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-88907012032431118812012-12-05T20:06:00.003-08:002012-12-05T20:07:14.752-08:00Wine Braised Short Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
I have another stove top to crock pot recipe to share! This is one of my favorite ways to make dinner in the winter when coming home is often in the dark and I often am just not in the mood to get cooking. Starting on the stove top doesn't really speed up the cooking but it helps to get some of the fat out before you braise the ribs. This helps to decrease some of the calories though to be honest this dish is far from diet friendly. Short ribs are however a delicious choice for a hearty, dinner and can be served many different ways. I find you can't go wrong with this simple but effective herbed wine braising liquid.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzbhGV6-FtNNkTsEwJ9u6OCTcSyY-meBCgxQSF1bNRG2TP5tqxt2xN0u41QEeMAylczfjNX9K2Sbax-KtmYhoxhcFoAsKA0D_5WpSk2C6visUC81Z6F221Nq-g5JUK5iN-4YDizUH9L4/s1600/DSC_9843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzbhGV6-FtNNkTsEwJ9u6OCTcSyY-meBCgxQSF1bNRG2TP5tqxt2xN0u41QEeMAylczfjNX9K2Sbax-KtmYhoxhcFoAsKA0D_5WpSk2C6visUC81Z6F221Nq-g5JUK5iN-4YDizUH9L4/s400/DSC_9843.jpg" width="400" /></a></div>
<br />
<br />
I first came to love short ribs when I visited David Burke's Townhouse with a friend. I easily found some attempts at the recipe online and went from there. This is a little less complicated and that's great when you have a million errands to run every weekend! I started this dish in the afternoon before I left to go out to the gym and then enjoyed them when I finally got around to sitting on the couch. <br />
<br />
<br />
<br />
<a name='more'></a><br />
<br />
<br />
Herbed Wine Short Ribs<br />
2 c petite cut baby carrots<br />
1 onion - diced<br />
5 stalks celery - diced<br />
4 lb short ribs<br />
14 oz crushed tomato sauce<br />
2 c red wine<br />
4 bay leaves<br />
2 tbsp parlsey <br />
2 sprigs rosemary<br />
2 tbsp thyme<br />
4 c egg noodles <br />
salt & pepper<br />
<br />
1) Season the short ribs with salt and pepper then brown in a large pan. Split into batches if necessary<br />
2) Once all the of ribs have been browned, set aside and discard all but 2 tbsp fat.<br />
3) Saute the onion, carrot and celery in the pan <br />
4) Once softened, add the wine to deglaze the pan and any bits stuck<br />
5) Add the herbs and bring to a simmer <br />
6) Carefully pour the tomato sauce to the crock pot and add the browned ribs, top with the veggie wine - put on high and let come to a simmer for about 6 hours.<br />
7) About 4 hours in check to see if bones will slide out and remove.<br />
8) Before serving make egg noodles and serve short ribs on top of them. <br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-30861160569978328882012-10-28T13:50:00.000-07:002012-10-28T13:50:09.966-07:00Moroccan Chicken Stew <div dir="ltr" style="text-align: left;" trbidi="on">
As a New England girl, I am use to crazy weather so when the temps dropped this past week after a long weekend in Vegas I was ready for some soup. I tried to grab some at lunch but everyplace I went was expensive or watery - I just had to make it myself. I knew that my schedule was going to be a little crazy so I wasn't going to be able to hang around for hours simmering but I needed a little more than just stick it in the crockpot. I made a compromise that did leave me with a few extra dishes but dinner much faster and easier than either of the other ways!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEJWpNndMgKLxpQ4Yu0Av8z78pV93ZLowNAQKGXOfh3unB9Thf1E7feUWHp6MHRb-QpsyHcpTft81T-D0b3vYqVg6LTCFeCDZ4Y9GP3XJ2NZA9EusBVQHctym8wSLSpOOufdLQdtQBL8/s1600/DSC_6347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEJWpNndMgKLxpQ4Yu0Av8z78pV93ZLowNAQKGXOfh3unB9Thf1E7feUWHp6MHRb-QpsyHcpTft81T-D0b3vYqVg6LTCFeCDZ4Y9GP3XJ2NZA9EusBVQHctym8wSLSpOOufdLQdtQBL8/s400/DSC_6347.jpg" width="400" /></a></div>
<br />
<br />
The easy secret to this soup is the spice blend. I have mentioned them a hundred times before (and I do not get paid to say this) but I just love my spice blends from Spices Inc. it just makes getting dinner together a little easier. Also the hardest part can be getting the ratio of the spices correct - when using a blend that's already done just add to your desired intensity. Plus its a lot easier to put everything away with just one bottle to take out. <br />
<br />
Keep reading for the recipe <br />
<br />
<a name='more'></a><br />
<br />
6 chicken thighs - boneless, skinless, trimmed and cut into 1" cubes<br />
1 onion - diced<br />
1/2 red pepper - diced<br />
5 carrots - thin slices<br />
4 cloves of garlic - minced<br />
5 1" lemon rind peels (try to avoid white just take yellow) <br />
1 can chick peas - drained and rinsed<br />
14 oz can diced tomatoes<br />
4 tbsp <a href="http://www.spicesinc.com/p-616-moroccan-vegetable-rub.aspx" target="_blank">Moroccan vegetable rub</a><br />
2 tbsp olive oil<br />
2 c chicken broth<br />
4 tbsp diced fresh parsley<br />
4 c cooked cous cous (or other grain) <br />
<br />
1) Pat chicken cubes dry and cover in Moroccan rub<br />
2) Heat oil in large frying pan, brown chicken - set to the side once browned on all sides<br />
3) In the same pan, add the diced onion and let cook down.<br />
4) Once softened, add carrots and peppers and then finally garlic, lemon peel<br />
5) Add the tomatoes and chick peas and let come to a boil<br />
6) Transfer to a crock pot, add the chicken and the chicken broth and leave on high for 4 hrs (or just reduce stove top to low for 1 hr) <br />
7) Before serving add parsley and cous cous <br />
<br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-35174559163921442912012-09-23T17:08:00.001-07:002012-09-23T17:08:50.435-07:00Chipotle and Coffee rubbed Brisket tacos<div dir="ltr" style="text-align: left;" trbidi="on">
I have a confession to make.....sometimes I stay up way too late watching Food Network. I just have to wait and see who wins the episode or what diner is going to be visited! I know its silly and that the re-runs will be on endlessly but when it comes to foodie porn I just can't say no. This sometimes means that my wonderful guy gets fed up and retreats to bed alone with me saying just five more minutes! From there it just gets worse...once he is gone there is no one to witness my compulsive food TV watching all while pinning and searching food blogs. On average I would say that only one in million of these recipes that are just so interesting I can't tear myself away from the TV actually end up getting made since so many have crazy ingredients and scary processed ingredients. This recipe is the exception!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiTTEE4NxdA8xpDlExthXO8G3jL485uTdmam5soAvapylArPkqNNxMLJrWl4HELZjtZAhhNL8uVp-WuKvv0U7puvMyB5XqiANiEMRZfdqNTOUPeuKtZ5R7JimPKo_49quv7GZ9-58QxA/s1600/_DSC9627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiTTEE4NxdA8xpDlExthXO8G3jL485uTdmam5soAvapylArPkqNNxMLJrWl4HELZjtZAhhNL8uVp-WuKvv0U7puvMyB5XqiANiEMRZfdqNTOUPeuKtZ5R7JimPKo_49quv7GZ9-58QxA/s320/_DSC9627.jpg" width="320" /></a></div>
<br />
I found this recipe while watching an episode of Diners, Drive-Ins and Dives. This show definitely comes on late night and has cost me a few hours of necessary sleep but this gem was worth it! I love making brisket and with a Jewish fiancee it seems like I will have a lifetime of holidays to make it for. This recipe is definitely different though! Step aside cloyingly sweet Rosh Hashanah briskets with apricot jam and dried fruits for a real kick. I also love that this can be made in a crockpot. There is nothing better for parties than crockpot recipes that can be served out in little wraps or rolls. My usually go to is pulled pork but since there are some who don't eat pork, beef brisket is a fun alternative.<br />
<br />
Keep reading for more info and the recipe!<br />
<br />
<br />
<a name='more'></a><br />
<br />
This recipe is adapted from the one served at <a href="http://www.momocho.com/menu.php" target="_blank">Momocho </a>in Cleveland but as always I have made quite a few changes. Hopefully someday I will be in their area and get to try the original inspiration! And well I have a funny story here too... I was making this at my mom's
house and accidentally uses a home made salad dressing that was mixed up
in a red wine vinegar bottle! The lesson is always label when you recycle
bottles.... luckily the addition of some olive oil and italian seasonings didn't hurt anything) <br />
<br />
5 lb brisket - first cut<br />
4 tbsp ground coffee <br />
4 tbsp chipotle powder<br />
4 tbsp kosher salt<br />
1 tbsp cinnamon<br />
1 tbsp ground black pepper <br />
1 c red wine vinegar<br />
5 c tomato juice<br />
2 c red wine<br />
3-4 bay leaves<br />
1 onion - diced<br />
2 cloves of a garlic - crushed <br />
<br />
1) Mix together the dry ingredients (coffee to pepper) and then pat onto brisket that has been washed and patted dry. <br />
2) In a large pan or dutch oven, heat some oil and then sear each side of the brisket for 3-5 min or until a hard crust forms. <br />
3) If using a crock pot, transfer the meat with all contents of pan into crock and add liquids and seasoning. If you will keep it in the dutch oven just add directly into that pan.<br />
4) Cook on high for 5-7 hours or until fork tender. If using oven, do 3-5 hrs at 350F<br />
5) Once done remove from heat and shred using two forks. (I found it easiest to make some big slices first to let it cool a bit first)<br />
6) Return shredded brisket to cooking liquid and let sit overnight in fidge.<br />
7) Skim off any fat and then reheat and serve with corn tortillas and salsa <br /></div>
Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-37543316249309512412012-08-12T12:58:00.001-07:002012-08-12T12:59:20.213-07:00Pork stuffed with Swiss Chard<div dir="ltr" style="text-align: left;" trbidi="on">
Stuffing pork chops isn't a new idea but this is definitely different from what you usually see. Traditional pork chops are usually done with buttery breadcrumbs which I do enjoy but you don't always want something so heavy. During the summer its so easy to just head down to your local farmer's market and find beautiful vibrant vegetables. From the brilliant red chard to the purple cauliflower that I recently posted I can't help but be drawn to these items.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg034B8zPKJM4S6pjjTSjpSE0Iw8anLbp22pdU0dyaocRsRB-ocEjBQ04JYBzoSk6sY_7Jk2C634-qSp7gumTjSwbcsg_RZslcP0lysS_2_NQRJeUPYb3GGx4bUpVVAOu8f8EPofapdkdI/s1600/_DSC9530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg034B8zPKJM4S6pjjTSjpSE0Iw8anLbp22pdU0dyaocRsRB-ocEjBQ04JYBzoSk6sY_7Jk2C634-qSp7gumTjSwbcsg_RZslcP0lysS_2_NQRJeUPYb3GGx4bUpVVAOu8f8EPofapdkdI/s320/_DSC9530.jpg" width="320" /></a></div>
<br />
<br />
Sometimes I end up with a fridge that is packed with produce and a schedule that just doesn't let up. You can make this stuffing in advance and then store it in the fridge for a few days before using it. It makes your whole dinner easier when you prep in advance! If you want to make this dish even better try brining your pork chops overnight to infuse even more flavor and juiciness into the meat. <br />
<br />
Read on for the recipe! <br />
<br />
<a name='more'></a><br /><br />
Swiss Chard Stuffing<br />
1 bunch swiss chard - cut into ribbons then chopped <br />
1/2 vidalia onion<br />
3 cloves garlic<br />
1/2 yellow bell pepper<br />
1 c sundried tomatoes - diced<br />
3 sprigs fresh oregano<br />
juice of 1 lemon<br />
1 c feta cheese <br />
<br />
1) In a large pan, heat the onions over med high heat. Once they begin to soften, add the garlic and peppers<br />
2) Add the rinsed chard and cover until wilted.<br />
3) Add the tomatoes, herbs and squeeze of lemon.<br />
4) Stir in the cheese and then fill into butterflied pork chops<br />
5) Top pork with italian herb blend, salt and pepper then place on skillet with cover on for about 4 min per side until cooked through.<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-68614956421594526812012-07-10T20:36:00.000-07:002012-07-10T20:36:11.514-07:00Greek Salmon Lettuce Cups<div dir="ltr" style="text-align: left;" trbidi="on">
Lettuce Cups or wraps are a common site in Chinese and Vietnamese restaurants around me. One of the first times I ever saw them was in the Asian Fusion restaurant P.F. Changs. Its been years since I have been to one of these and to be honest my Asian inspiration stops there! This dish uses traditional Greek flavors with a little twist. If you are trying to eat low carb, lettuce wraps can be a great invention since a single leaf of lettuce is almost no calories! I love using fresh local ingredients and when I saw this Boston lettuce at my local farmer's market the other day I decided that I had to create something fresh and healthy. I have done a few other versions of this type of dish using <a href="http://carlastastytreats.blogspot.com/2010/10/phabulous-phish-pheast-seafood.html" target="_blank">shrimp</a> and <a href="http://carlastastytreats.blogspot.com/2011/02/crab-cake-lettuce-wrap.html" target="_blank">crab </a>so don't be afraid to make this your own based on the ingredients that you have handy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9HBZ6lkeGuK96x6s6UDCCFRHWX_fzgoUZqzlvMgrTSarkmqmnAbENx2NnS-YhzKkiTKVxZuSpJoFZte4m152hH6PpNvviBVPLuIm-aWnSSHn0b35Tcc7FuShoxxDbeHS2Rdinjs8AfY/s1600/_DSC9402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9HBZ6lkeGuK96x6s6UDCCFRHWX_fzgoUZqzlvMgrTSarkmqmnAbENx2NnS-YhzKkiTKVxZuSpJoFZte4m152hH6PpNvviBVPLuIm-aWnSSHn0b35Tcc7FuShoxxDbeHS2Rdinjs8AfY/s400/_DSC9402.jpg" width="400" /></a></div>
<br />
What do Lettuce Cups have to do with phylo dough and grape leaves you ask? Well the connection here is in the spices that I used - garlic, parsley, oregano and lemon were my base ingredients. There are two ingredients that always makes me think Greek that I didn't include - Feta Cheese and Olives. My boyfriend only has one real food hate and that is olives so they usually aren't in the house unless I get them on takeout and while I do often use grated cheese on my pasta with seafood I didn't think that the flavors really worked in this situation. This recipe calls for about 1 lb of wild salmon (I used Coho which is a bit thinner than other types) if you can't find wild salmon or don't want to spend the money consider using another type of wild fish versus using a farmed fish. The health benefits of wild fish are greater than the farmed versions so the difference in price is absolutely worth it! <br />
<br />
click through for the recipe<br />
<br />
<a name='more'></a><br /><br />
Salmon Marinade<br />
3 garlic cloves<br />
2 sprigs of oregano<br />
2 tbsp fresh parsley<br />
juice of 1 lemon<br />
2 tbsp olive oil<br />
salt and pepper<br />
<br />
1) Combine all ingredients and let 1 lb wild salmon marinade for at least 1 hr but up to 8 hrs (try not to let it sit much longer as the lemon juice can actually start "cooking" the salmon like a ceviche) <br />
<br />
Greek Salad <br />
1/2 green pepper diced finely<br />
1/2 red pepper diced finely<br />
3 scallion - diced<br />
1 cucumber - seeded and diced<br />
2 tomato - diced<br />
3 cloves of garlic - diced<br />
2 tbsp olive oil<br />
2 tbsp fresh parley - chopped<br />
2 sprigs fresh oregano - diced <br />
salt and pepper<br />
<br />
1) Combine all ingredients and let sit for at least 30 min to mingle flavors<br />
<br />
To make Lettuce Cups:<br />
1) Remove about 6 intact leaves and gently wash - set aside on paper towels to absorb moisture <br />
2) Grill or pan sear salmon - I like to cook it skin side down first as it is then very easy to peel the crispy skin off and it doesn't stick as much - I flip it to just lightly cook the top side for about 3 min<br />
3) Serve a lettuce leaf with a 3" x 1" piece of salmon and a spoonful of salad<br />
4) Garnish with a lemon or yogurt sauce if desired <br />
<br />
<br /></div>Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-52281277822705005212012-06-14T19:06:00.000-07:002012-06-14T04:51:24.776-07:00Roasted Cauliflower and Red Lentil Curry<div dir="ltr" style="text-align: left;" trbidi="on">
I love to use my <a href="http://www.spicesinc.com/p-616-moroccan-vegetable-rub.aspx" target="_blank">Moroccan spice blend</a> every time I roast veggies - especially cauliflower but this time I went a bit further. I decided to try my hand at a Indian flavored dish that using red lentils. There were many recipes for dishes that were more like a stew with all the ingredients together in one pot but I decided to roast the cauliflower to maintain some of the texture of the dish. By not cooking the cauliflower in the lentil stew you have more distinct tastes and textures. Usually we don't eat to many Indian type dishes as curries are often a bit overpowering to me. In this dish most of the ingredients retain their own flavors which is more pleasing to me. I also used some lemon to brighten up this dish. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIkxz9cK4vj7xbvvo4UmfEDlynqTGronWeR-DKra1VjNdbEThgjtECsx3jyzS-DtNdmryg3ROhkC-LqDfwy5N_8VUy7YeWYdMoRXW3Fy0mbFvNHi6Q7UaA6QyT6hlRaLiCKq7-t9uY98/s1600/_DSC6941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIkxz9cK4vj7xbvvo4UmfEDlynqTGronWeR-DKra1VjNdbEThgjtECsx3jyzS-DtNdmryg3ROhkC-LqDfwy5N_8VUy7YeWYdMoRXW3Fy0mbFvNHi6Q7UaA6QyT6hlRaLiCKq7-t9uY98/s400/_DSC6941.jpg" width="400" /></a></div>
<br />
<br />
I used chicken broth in this recipe just since we had an
open container available but feel free to use water or veggie stock to
make this recipe appropriate for vegetarians/vegans. If you would like
to serve the dish with the roasted cauliflower I would suggest putting that in the oven before starting on the lentils - I usually roast at 400F but
feel free to use 350F if something else is in there! Just toss with some
olive oil and a bit of spices into the oven for about 30-40 min
depending on the size of the florets. If you aren't a cauliflower fan
you could try adding rice or even a protein like grilled chicken or
fish.<br />
<br />
click through for the recipe <br />
<br />
<a name='more'></a><br />
<br />
<br />
Red Lentil Curry<br />
1/2 cup red lentils - rinsed<br />
2 cups chicken broth<br />
1 onion - finely chopped<br />
1/2 red bell pepper - diced <br />
1/2 jalapeno pepper, seeds removed minced<br />
14-oz. can diced tomatoes<br />
3 cloves garlic, minced<br />
1/4 tsp turmeric<br />
1 tbsp cumin<br />
2 tsp fresh ginger<br />
1/4 tsp cayenne pepper<br />
juice of 1 lemon<br />
1 tbsp chopped fresh cilantro<br />
1 tbsp canola oil<br />
salt<br />
<br />
1) In a pot, bring lentils and chicken broth cook, covered and simmering (about 20 min) <br />
2) In a pan, heat oil and saute the onions and peppers<br />
3) Add the garlic and spices (garlic - cayenne)- stir together and let spices become aromatic then add the tomatoes<br />
4) Add the cook lentils to the spice mixture and mix - bring to a simmer <br />
5) Serve with cilantro and lemon on top of roasted cauliflower.</div>Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-29007135978820758692012-05-31T15:40:00.001-07:002012-05-31T15:42:10.615-07:00Asian Veggie Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Soup is one of those meals that I can't help ordering even if summer is in full swing outside. It is a staple of my diet all year long and I love to come up with some different ideas from standard chicken noodle and the Italian soups like Pasta Fagioli I ate growing up. I have tried to make <a href="http://carlastastytreats.blogspot.com/2011/04/souper-soup-swap-first-annual-soup.html" target="_blank">Tom Yum soup </a>a few times but I always get discouraged because it doesn't taste "right" and it takes so long and uses hard to find expensive ingredients. Sometimes its easier and cheaper just to order take out! This soup is a take on Tom Yum and other south east Asian soups but it uses ingredients that are easier to find at the ethic market. Since I am a believer in sweating out the heat, this soup base is great for summer time! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBNJZNH-Jwas8griHXU7ms_Wwmx4xdPoZXXoE0Xq-uhkMHou9cBNYgnlpeDEMwA6IHC06Jg3C9zhpObya2Gc9DvuyX_KSTvvs1sjr52n79i5UZah7DPfcG63hUVlNYli8Ru9f90XPKHs/s1600/_DSC7888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBNJZNH-Jwas8griHXU7ms_Wwmx4xdPoZXXoE0Xq-uhkMHou9cBNYgnlpeDEMwA6IHC06Jg3C9zhpObya2Gc9DvuyX_KSTvvs1sjr52n79i5UZah7DPfcG63hUVlNYli8Ru9f90XPKHs/s320/_DSC7888.jpg" width="320" /></a></div>
<br />
I used boxed chicken broth to make this base but please feel free to take the homemade route and either make your own chicken stock or be even more traditional and go for a shrimp stock. If you are interested in making an authentic bowl of Tom Yum check out the directions on <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CFgQFjAA&url=http%3A%2F%2Fchezpim.com%2Funcategorized%2Ftom_yum_goong_s&ei=2u7HT-nBEMHB6AGP5ezgDw&usg=AFQjCNG1lxgex2LtibsSh2oYOk6gF1M4-Q" target="_blank">Chez Pim. </a> You can make a million different version of this soup - noodles or none, chicken, shrimp, veggies etc so feel free to add or subtract as you like...one of my favorite treats is pre-made frozen dumpings! The basic broth is really versatile and can pull together all those "why did I buy this?" ingredients that are starting to sag in the crisper drawer. <br />
<br />
Click through for the recipe!<br />
<br />
<a name='more'></a><br />
<br />
<br />
Asian Veggie Soup<br />
base:<br />
2 stalks lemon grass<br />
3 gloves garlic <br />
1" ginger slices <br />
2 boxes chicken broth <br />
14 oz can diced tomato<br />
3 carrots - long thin slices <br />
1/2 onion - diced <br />
3 celery ribs - diced <br />
1/2 jalepeno - finely diced <br />
1/2 red pepper - thin slices <br />
1 tsp chili garlic paste ( thai chili sauce)<br />
1 tsp siracha "cock" sauce <br />
juice of 1 lime<br />
<br />
additions:<br />
1 c diced cooked chicken and/or shrimp (the shrimp can be raw just be sure they are pink before serving)<br />
1 box (about 10 oz) sliced mushrooms <br />
3 baby bok choy<br />
1 c mung bean sprouts<br />
1 c rice/noodles/quinoa (I used left over quinoa but any starch would be good) <br />
<br />
serve with: <br />
3 scallions - finely diced <br />
1/4 c cilantro <br />
4 slices of lime <br />
<br />
Directions: <br />
1)
start the broth my combining chicken broth, tomato, garlic . ginger and
lemon grass -- let simmer at lest 30 + min together (you may want to
fish lemon grass out at this point as it can be very fiberous) <br />
2) add hard veggies (carrot, onions, celery, peppers)and let come to boil - simmer till soft <br />
3) flavor broth w lime and chili sauce to taste - reduce heat to low simmer<br />
4) add the quick cooking veggies & chicken or shrimp - let come back to simmer <br />
5) serve w scallions. cilantro and lime to taste (and more cock sauce if desired to spice it up)</div>Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-69805427852110163402012-05-21T19:01:00.000-07:002012-05-21T19:35:00.604-07:00Delicious Brunch Cocktail!<div dir="ltr" style="text-align: left;" trbidi="on">
There is a restaurant near me that makes something called the World's Best Brunch Cocktail ever - its a mix of fresh OJ, champagne and St. Germain (elderflower liquor). I love this drink but the price tag on it is more of a treat than a regular $4 bloody mary or mimosa (I love this brunch!) When I had some girls over a few weeks ago I decided that I could easily replicate it and maybe make it even better! I didn't have any regular oranges on hand but I did have a blood orange. I love the way that blood oranges look but its rare that I actually pick out a good one - they seem to be more prone to being dry and tasteless than standard oranges. As luck would have it though...I finally got a good one!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliCsaNuaU_DAc8dq_52oTBOWbSV3_AHdmwWlle-KYPPp31qndwzXe-EevJvkiFrVZ4ZCe3w-sCKyBiRj006n7hXmrp8X6GKa5aap3s0R2vrmvN8l5nIAYuafORS5H1rhzyh0MHeFZI7E/s1600/_DSC7898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliCsaNuaU_DAc8dq_52oTBOWbSV3_AHdmwWlle-KYPPp31qndwzXe-EevJvkiFrVZ4ZCe3w-sCKyBiRj006n7hXmrp8X6GKa5aap3s0R2vrmvN8l5nIAYuafORS5H1rhzyh0MHeFZI7E/s400/_DSC7898.jpg" width="265" /></a></div>
<br />
<br />
<br />
Mix:<br />
1 oz elderflower liquor <br />
1 oz fresh blood orange juice <br />
Top with 2 oz dry champagne or sparking wine<br />
Garnish with a twist of the rind <br />
<br />
<br /></div>Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-13699422833116474132012-05-13T11:13:00.004-07:002012-05-16T15:55:52.529-07:00A Give Away! with Shrimp Ceviche and a fresh salad dressing<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
One of the best parts of being a home cook is not having to buy foods that have lots of additives and artificial ingredients in them. I know that when I cook I am only using fresh vegetables and herbs with high quality ingredients. But even I will admit that sometimes its easy to fall into using convenience foods when you are in a rush or just not in the mood to make everything from scratch. One place where I try to always go fresh but sometimes fail is salad dressing. Its so easy to make and you can work with so many different fresh ingredients to make the perfect mix but grabbing a bottle is just so temptingly easy at times. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXTHBYwqjw3P_iQbBZVhNBUjTw_zBj6Ti9mSyK9bM3fvztVKb93zj4sdbhjrOTpwNn8KdRSGqWbGZuk-AsH-wDuWZX0C86TTKAdIkpxlaUwnfbw2kqMlY66U05N2tOPhGaoHj50-5n6Q/s1600/_DSC4353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXTHBYwqjw3P_iQbBZVhNBUjTw_zBj6Ti9mSyK9bM3fvztVKb93zj4sdbhjrOTpwNn8KdRSGqWbGZuk-AsH-wDuWZX0C86TTKAdIkpxlaUwnfbw2kqMlY66U05N2tOPhGaoHj50-5n6Q/s320/_DSC4353.jpg" width="212" /></a></div>
<br />
<br />
This is especially true when it comes to bringing dressing to work for lunch. If you put dressing on the salad in advance it can get soggy and no one wants to eat a limp salad but if you keep it on the side it tends to leak and get all over the place. I was really excited when <a href="http://www.oxo.com/default.aspx" target="_blank">OXO </a>asked me to try these new <a href="http://www.oxo.com/p-1170-mini-locktop-containers.aspx" target="_blank">mini lock top containers</a>. They make some of my favorite tools and I just knew that these containers would be the perfect solution for storing messy liquids and dips. I even was able to use the medium size one to make a few quick servings of dressing - shaking it up right in the container. What could be easier? <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisllUnDr22JhmFYHOiLU8DjIJvzPr4SgXYrdanya3ZO5EBNPk14jy9w3ydbqQjoFXA0EZcDjkJ68OtDpJvSLAoNmeAsNevtLacb2sh7IGCpkTcypfuNFE7onhqcd52YiLrdqnLKET70SI/s1600/_DSC3211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisllUnDr22JhmFYHOiLU8DjIJvzPr4SgXYrdanya3ZO5EBNPk14jy9w3ydbqQjoFXA0EZcDjkJ68OtDpJvSLAoNmeAsNevtLacb2sh7IGCpkTcypfuNFE7onhqcd52YiLrdqnLKET70SI/s400/_DSC3211.jpg" width="400" /></a></div>
<br />
I love it when kitchen tools make dinner run smoother. The larger container was the perfect size for marinading my ceviche. Last time, I tried <a href="http://carlastastytreats.blogspot.com/2010/10/cajun-shrimp-lettuce-wraps-salmon.html" target="_blank">ceviche</a> it was with a salmon filet and I was scared that it wouldn't be done and everyone would get sick! Shrimp turn a tell tale pink when they are done as an easy signal that the citrus fruit has done its job. Just give it a shake every 30 minutes or so to keep all the citrus mixed with the shrimp. Its fast and is perfect for a warm spring day or as a contrast to a barbeque filled with hearty meats.You can also serve it on a bed of greens for a lunchtime treat - just don't leave the shrimp in the citrus too long! After a few hours the fish can start to get overdone so try not to let it sit around more than six hours. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKnl91OzRgLTFknpQl1klUM8oXqceX_FA2NcK7-K_-zwF2VLqmS0zuaMpSxLmZ1OUUQtuk9655amhNdNwiFZ4iYT_8WhCJxP_HLRyjrIjP8Fm2o06YRwJcqMkeBxn5-PrYbaz1NJRW3M/s1600/_DSC4337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKnl91OzRgLTFknpQl1klUM8oXqceX_FA2NcK7-K_-zwF2VLqmS0zuaMpSxLmZ1OUUQtuk9655amhNdNwiFZ4iYT_8WhCJxP_HLRyjrIjP8Fm2o06YRwJcqMkeBxn5-PrYbaz1NJRW3M/s400/_DSC4337.jpg" width="400" /></a></div>
<br />
<br />
Check out my recipes for Tres Citrus Shrimp Ceviche and Garlic Cilantro dressing below and enter the giveaway to get your own set of OXO Good Grips Lock Top containers!<br />
<br />
<br />
<br />
<br />
<a name='more'></a><br />
<br />
To enter the giveaway please leave a comment with your favorite <a href="http://www.oxo.com/default.aspx" target="_blank">OXO kitchen tool</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ccd16xERkkT2iOLjltBOQ_phw1MutoWINalUov-o1_ETcBgXw_RfS-dcHifJBXnXw0itAaH84Y9kLJ0voh8GI3aD9Gu870OyS-F5rG9AGiAxJjO3LR-dGQkGVs-520854nmxl2G-ru0/s1600/_DSC3197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ccd16xERkkT2iOLjltBOQ_phw1MutoWINalUov-o1_ETcBgXw_RfS-dcHifJBXnXw0itAaH84Y9kLJ0voh8GI3aD9Gu870OyS-F5rG9AGiAxJjO3LR-dGQkGVs-520854nmxl2G-ru0/s400/_DSC3197.jpg" width="400" /></a></div>
<br />
Want another chance to win? Like the new <a href="https://www.facebook.com/pages/Carlas-Tasty-Treats/117644278271306" target="_blank">Carla's Tasty Treat</a> page on Facebook or follow my <a href="https://twitter.com/#%21/CarlaTreat" target="_blank">twitter </a>and leave another comment letting me know that you signed up. I will pick the winner next week on Monday 5/21/12 at 6pm so make sure to get your comments in by then! (and don't forget to use an email that you check when you comment)<br />
<br />
Garlic Cilantro Dressing<br />
3 cloves of garlic - finely minced<br />
4 tbsp fresh cilantro - chopped<br />
1 scallion - diced<br />
juice of 1 lime<br />
1/4 c olive oil<br />
<br />
Mix all ingredients together in a sealed container - shake until emulsified. Reshake before serving if stored. <br />
<br />
Tres Citrus Shrimp Ceviche<br />
1 lb jumbo shrimp - peeled and deveined and diced into 1/2" bites<br />
1/2 spanish onion - diced<br />
3 scallions - diced<br />
1/3 red pepper - diced<br />
1/2 green pepper - diced<br />
1/2 jalapeno - diced <br />
juice of 3 lemons, 3 limes and 1 orange<br />
4 tbsp fresh cilantro <br />
salt & pepper<br />
2 c of watermelon cubes (1")<br />
<br />
Mix
all ingredients except watermelon together and let sit in refrigerator
for 2 to six hours. Stir every 30 minutes to evenly marinade. Serve on
watermelon cubes, top with avocado and tortilla chips<br />
<br />
<br />
<br />
Disclosure: OXO provided these items free of charge for review and another set for a giveaway. I was not compensated for this review. All reviews are the honest opinions of Carla's Tasty Treats. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-65389311348928192872012-05-06T08:19:00.001-07:002012-05-06T10:18:49.297-07:00Guest Post: Randy's Beet & Braised Beef SoupHi Readers - my friend Randy wanted to share a delicious recipe and some photos of a soup party they recently attended. She and her husband Mike are great friends and wonderful cooks so I am very excited to share this with you. If we are lucky we might even get another guest post from her on all the New Orleans eats they tried when on vacation to Jazz Fest! <br />
<br />
now Randy will take it away..... <br />
<br />
I consider
myself blessed to have such an amazing group of friends, and a few of
them happen to be just as obsessed with good food as I am. A few
weeks ago, my friend Krissy had the awesome idea of hosting a soup
party, and invited us all to bring our own brand for a potluck
extravaganza. The results were better than expected, and we all had a
fantastic time preparing and sharing our soup-y goodness. I spent a few days getting ready for this event. I searched the web
and several cookbooks for a delicious-sounding recipe, and settled on
one from <a href="http://www.epicurious.com/" target="_blank">www.epicurious.com</a> for <a href="http://www.epicurious.com/recipes/food/views/Beet-and-Braised-Beef-Soup-231229" target="_blank">Beet and Braised Beef Soup</a>. This recipe calls for beef short ribs, lima beans, and a colorful medley of fresh vegetables and herbs.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXG6yRp6RD-nfuC7Ug9r4uC8hAWZjj3Lqo615rpt2X5AIs8_AkQAR__L6iL2Z0sanUGJa3ChpYmckD2babANkL5Au5-k0XY5jiPtrTNScIDvgCJbPNrFBvY1B8SrDQWeAGapavpQA8Ck/s1600/Soup+pahty1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXG6yRp6RD-nfuC7Ug9r4uC8hAWZjj3Lqo615rpt2X5AIs8_AkQAR__L6iL2Z0sanUGJa3ChpYmckD2babANkL5Au5-k0XY5jiPtrTNScIDvgCJbPNrFBvY1B8SrDQWeAGapavpQA8Ck/s400/Soup+pahty1.jpg" width="320" /></a></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAltLTrosDxCDoPEytQsZJG3UtLBfNJjg5fRholcikkSAfhKS9JGehpohVDELNbU58_xBNW4j-4BAzAKAAExyMhxD79lrGL8uctKmjgc7yvf-gUCY3p7bAi6V_xkwm_g7VLezR-d3XoQI/s1600/Soup+pahty2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
I found some beautifully marbled short ribs at my local grocery
store, and knew I was heading in the right direction! Gathering the
entire assortment of produce required a trip to a specialty market for
some of the harder-to-find (and probably out-of-season) items. Once I
had everything required, I returned home to pre-season the meat and soak
the dried lima beans overnight.The next evening, my husband and I started chopping up a storm. We were quite pleased with the beautiful <i>mise en place</i> sprawling across our counter tops. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAltLTrosDxCDoPEytQsZJG3UtLBfNJjg5fRholcikkSAfhKS9JGehpohVDELNbU58_xBNW4j-4BAzAKAAExyMhxD79lrGL8uctKmjgc7yvf-gUCY3p7bAi6V_xkwm_g7VLezR-d3XoQI/s1600/Soup+pahty2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAltLTrosDxCDoPEytQsZJG3UtLBfNJjg5fRholcikkSAfhKS9JGehpohVDELNbU58_xBNW4j-4BAzAKAAExyMhxD79lrGL8uctKmjgc7yvf-gUCY3p7bAi6V_xkwm_g7VLezR-d3XoQI/s400/Soup+pahty2.jpg" width="320" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
With
all of the produce prepared, Mike began browning the meat in batches
(to avoid overcrowding the pan and unintentionally steaming the beef).
After he got a nice sear on all of the short ribs, he used the garlic
and onions to deglaze the sh*t outta that pan! The fragrant aromatics
started to fill the kitchen with incredible smells, and my anticipation
for the impending soup fiesta grew.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMUqJa4sv6HYWj4Hz1jF834PdWfDn_Kw55ilW7846Ry1zymuWYjgfgLE9x6Oyas0VbGJRhEexO_hQq9p7Z8EQv5QM4LV6XzzmqBnQTGhaSievufeRAyY9GhbWEXm8eFpLPAiL8GDvER4/s1600/Soup+pahty3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMUqJa4sv6HYWj4Hz1jF834PdWfDn_Kw55ilW7846Ry1zymuWYjgfgLE9x6Oyas0VbGJRhEexO_hQq9p7Z8EQv5QM4LV6XzzmqBnQTGhaSievufeRAyY9GhbWEXm8eFpLPAiL8GDvER4/s320/Soup+pahty3.jpg" width="256" /></a></div>
<br />
When the onions were a deep golden brown,
the beef was added back into the stock pot, covered with water, and left
to simmer for about an hour. At this point, the recipe instructs you
to add the lima beans to the pot. We reserved a small amount of meat +
braising liquid for two of our friends who are trying the Paleo diet,
and omitted the beans from their batch. We let the soup continue to
cook for another 30 minutes, and then added most of the vegetables
(carrots, beets, parsnips, celery root, cabbage and scallions), and a
little more water. The house started to smell even <i>more </i>amazing than it had previously.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIoGZBnjfsV35R9_fhdSwUrKT91iU-DFPkXxS24SA5vhv4xHuZVE9uMpzZiZog19wZfviURf2jO0zHodVPQHASLW7smTPoM6JkYypyTU39SMZHOr8Xujuu3tuVmVLTDWWYm_Lfr8gjzU/s1600/Soup+pahty4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIoGZBnjfsV35R9_fhdSwUrKT91iU-DFPkXxS24SA5vhv4xHuZVE9uMpzZiZog19wZfviURf2jO0zHodVPQHASLW7smTPoM6JkYypyTU39SMZHOr8Xujuu3tuVmVLTDWWYm_Lfr8gjzU/s400/Soup+pahty4.jpg" width="320" /></a></div>
<br />
<br />
After another 45 minutes, the vegetables
were fully cooked through. I think if I make this recipe again, I'll
shorten the cooking time for this step, as I prefer my vegetables to
have <i>just</i> a little more bite. The beef, however, was literally
falling off of the bone. I pulled the short ribs out of the pot, easily
shredded the meat and returned it back into the pot. We added red wine vinegar, about
half of the dill, salt & pepper, mixed everything together, and moved the soup off of
the heat to let it cool. As it sat overnight, the color from the beets
darkened the broth, and resulted in a beautiful deep red soup.<br />
<div class="yj6qo ajU">
<div class="ajR" data-tooltip="Hide expanded content" id=":14h" role="button" tabindex="0">
<img class="ajT" src="https://mail.google.com/mail/u/0/images/cleardot.gif" /></div>
</div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7sLpb1hmjdwW-zaf0ReQ0HQom8XCeTDbSTOgJIvd2NkzI8T4cztV3obQjQ32X9AiuKm5bURdfcz6wadn3BoB6DWDJGk6ZgAgACFtXZ3VCbJHFSlwNkxYtyiecyTPiG2uI1U5I5Eomh0/s1600/Soup+pahty5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7sLpb1hmjdwW-zaf0ReQ0HQom8XCeTDbSTOgJIvd2NkzI8T4cztV3obQjQ32X9AiuKm5bURdfcz6wadn3BoB6DWDJGk6ZgAgACFtXZ3VCbJHFSlwNkxYtyiecyTPiG2uI1U5I5Eomh0/s400/Soup+pahty5.jpg" width="320" /></a></div>
<br />
The next day, we arrived at Krissy's house
with our two batches of soup and high expectations. We also brought a
green salad and a loaf of hearty artisan bread, and another couple
brought fresh baguettes to share. In total, there were six kinds of
soup, an endless supply of wine and beer, two zombie action figures, one
chocolate lab, and lots of hungry people!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsPqswtzV7GYMdY0-95Zh0vebT7StVBr61t_r7Kfl1Phx9jVHyjxmjPo43VX-AJxXNIXxKU3ws6PDawRG80_T4W2yov6ra7giAkDu2gS75uaqpry8TgWWfo-dcG44f43iKs5BG9hDLfo/s1600/Soup+pahty6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsPqswtzV7GYMdY0-95Zh0vebT7StVBr61t_r7Kfl1Phx9jVHyjxmjPo43VX-AJxXNIXxKU3ws6PDawRG80_T4W2yov6ra7giAkDu2gS75uaqpry8TgWWfo-dcG44f43iKs5BG9hDLfo/s400/Soup+pahty6.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
I'm not shy, so I dug into the hostess'
Gazpacho right away. Others soon followed, and within a few minutes we
were all up to our eyeballs in amazing soup! A few latecomers arrived
after we all finished, but luckily we had saved <i>just</i> enough soup
for them to taste test as well. Our friend, Matt, told us he was
bringing Ramen, and we all thought he was joking until he showed up
around 9:00pm and started tossing packets of the Chicken Flavored
noodles at everyone :) All in all it was a fantastic gathering of
friends and food!<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWe7z2AJT3gcCMTgZVbVswkgvq18IPkXnJo9fyrCXe6DjQJkhxcdtO_dK3G3npjpYfTKsW-XaIFSZQ377rcLfsr4N5GTAbZAU4prPOAK4jaYuD_HsrJ-b68u4p4eIEdKo5PKOVHREyZzk/s1600/Soup+pahty7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWe7z2AJT3gcCMTgZVbVswkgvq18IPkXnJo9fyrCXe6DjQJkhxcdtO_dK3G3npjpYfTKsW-XaIFSZQ377rcLfsr4N5GTAbZAU4prPOAK4jaYuD_HsrJ-b68u4p4eIEdKo5PKOVHREyZzk/s400/Soup+pahty7.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
All six soups were a hit... everyone seemed
to have their own favorite. Mine was the Curried Cauliflower and Bacon
Bisque - whipped up by my friend Jeanette, who didn't follow any
particular recipe - just tossed some ingredients in a pot and had faith
that it would turn out great. I happen to think this method produces
some of the most delicious creations.<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Xho1ouwroFBeM28IK_kyCSL_76AWOu7uWpNQNN5KDtAe2ZL-F44HrBpXPz0T-A8U_tEOuW_TymWT0lY_DLkPhMcLe-wbb6YXWaWJkitDCdpzwCR4D3XlktI6HoxdMBP2zYyS86M22wA/s1600/Soup+pahty8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Xho1ouwroFBeM28IK_kyCSL_76AWOu7uWpNQNN5KDtAe2ZL-F44HrBpXPz0T-A8U_tEOuW_TymWT0lY_DLkPhMcLe-wbb6YXWaWJkitDCdpzwCR4D3XlktI6HoxdMBP2zYyS86M22wA/s640/Soup+pahty8.jpg" width="512" /></a></div>
<br />
Some of us brought Tupperware containers
with us so we could take home
leftovers of our favorites - but there wasn't much left to take!
Everyone left that night with full bellies and happy faces. The Soup
Party was such a success, we're going to have a hard time topping it -
but I can't wait to try. Suggestions for our next food event are
welcomed!!<br />
<br />
Thanks for reading, and happy eating!<br />
By: Randy Kramer Pierce Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-82467486287997777972012-05-02T15:01:00.000-07:002012-05-06T13:02:29.997-07:00Cavatelli with lamb sausage and spinachI haven't made it to an Easter at my parents in a while. Since the holiday is on a Sunday and you generally don't get the following Monday off, it makes it hard to be at my parents for dinner, drive 5-7 hours and still make it to work the next morning. I was so excited when my boss gave us the day off for Good Friday and on my first day on the job! We were able to leave NY early and get to see my family an extra day. My mother even arranged Easter to begin as a brunch so that we would see everyone! We decided that we had to leave by two o'clock so that we wouldn't be getting home too late. This meant that we were going to miss the final dinner item - fresh cavatelli in home made sauce with sausages and meatballs. Luckily, I got my mom to pack me up a container of sauce and meat with some of the uncooked pasta before we left.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1qzNosAhfS5nf8_GQ-AKH8JNLX3vNx-2vu-zn8AUJGWqedN0LEgh6Z7zlAT3LIp-Hmwx1I1i1rPNEz3utjPWml3FObQNsYbI9Z_J-PdfVxax1cvJYMvu39Ecw-U2ATZGPJt5vwkE3Kc/s1600/_DSC0991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1qzNosAhfS5nf8_GQ-AKH8JNLX3vNx-2vu-zn8AUJGWqedN0LEgh6Z7zlAT3LIp-Hmwx1I1i1rPNEz3utjPWml3FObQNsYbI9Z_J-PdfVxax1cvJYMvu39Ecw-U2ATZGPJt5vwkE3Kc/s400/_DSC0991.jpg" width="400" /></a></div>
<br />
Once home we were too full and tired to make anything for dinner, but the next night I decided to switch things around. I had some lamb sausage in the freezer and since it is very traditional to eat lamb around Easter (and Passover which we celebrated a bit later in the week) I decided to use that for our dinner instead. This is an easy dish based on some thing I often make with chicken sausage, the lamb was amazing though! Flavorful little morsels between perfectly chewy bites of cavatelli gave the perfect savory bite. And we got to enjoy the sauce with some pasta another day!<br />
<br />
Click through for the recipe<br />
<br />
<br />
<br />
<a name='more'></a><br />
<br />
Cavatelli with Lamb Sausage and Spinach<br />
<br />
1 lb of Fresh Cavatelli (you could also use Ziti or another short shaped pasta)<br />
1 lb of lamb sausage (about 4) - removed from casing<br />
2 lb spinach - cleaned and spun dry<br />
1 sweet onion - sliced<br />
1 c chicken broth<br />
1/2 c white wine <br />
5 cloves of garlic <br />
1/4 c fresh parsley - diced<br />
<br />
1) In a pot, bring water to a boil<br />
2) In pan, brown sausage crumble.<br />
3) Once cooked remove from pan and add onions - let soften before adding garlic.<br />
4) Add the broth and wine and herbs, let come to a simmer.<br />
5) Cook cavatelli in boiling water - if fresh pasta carefully check in about 5 min, if not follow directions on package. <br />
6) Wilt spinach in the sauce mixture and add back sausage and cooked pasta.<br />
7) Let simmer in sauce for a minute for serving. Add grated cheese if desired.<br />
<br />
<br />
<br />Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-80519334486388083952012-04-15T16:46:00.000-07:002012-05-06T12:55:57.427-07:00Chocolate Graham Cracker DrinkThis delicious chocolate martini was stolen from a local restaurant. We couldn't help but snapping a pic of the menu as we were leaving and then recreating it at home! I love fancy drinks but often times at the end of dinner I am too stuffed to enjoy them. But a fun girl's night at home is the perfect opportunity to celebrate with one of my favorite foods....chocolate!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwogyLQg1lXqvQRCHpnk4zBk6_MtpVz05oIKw5RYZgTKd4k0-aQfVpHSi_x9LBuUWuvW1XNTe7pV-mpV48dD6vvObDGDE284L34g-WpxEj0bhvR5mPE9SsJYCLDsZeSXW5MiiV5DzpIE/s1600/_DSC6989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwogyLQg1lXqvQRCHpnk4zBk6_MtpVz05oIKw5RYZgTKd4k0-aQfVpHSi_x9LBuUWuvW1XNTe7pV-mpV48dD6vvObDGDE284L34g-WpxEj0bhvR5mPE9SsJYCLDsZeSXW5MiiV5DzpIE/s320/_DSC6989.jpg" width="212" /></a></div>
<br />
<br />
In a martini shaker combine 1 part each of Bailey's, Amaretto and Chocolate Liquor with ice and shake. Pour into a glass rimmed with brown sugar and graham crumbs and garnish with a mini- graham cracker.Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-38111434852633655662012-04-02T19:57:00.000-07:002012-04-02T19:57:01.768-07:00Vegan Bean and Grain SaladThis winter I decided to take a few days off from meat. I love vegetables and usually have more veggies with my meal than any other type of food but there generally is some meat in there (even if it is only chicken broth or a slice of bacon for flavor.) I wanted to challenge myself for a week to see if I could eat totally vegan (so no dairy or other animal products). Unfortunately I forgot about plans with some friends that involved helping her make a roast beef with all the fixings so I didn't get to go a week but I did have a great time coming up with this delicious lunch option that is easy to make ahead and can be packed up for work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNrTs_Qaypgeu93HLLMfX4UwEpFy9qWR12b5vScg7gnjMD-Jwg2HuivS5Q-2ssthYgtm_ZFE6gw9J5ARXNQlqmOqoyLA8oL-XZe1tREw3ml7y-aTwQjQLJeOwXgYvj6IGkoJJn6CS8F8/s1600/_DSC4931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNrTs_Qaypgeu93HLLMfX4UwEpFy9qWR12b5vScg7gnjMD-Jwg2HuivS5Q-2ssthYgtm_ZFE6gw9J5ARXNQlqmOqoyLA8oL-XZe1tREw3ml7y-aTwQjQLJeOwXgYvj6IGkoJJn6CS8F8/s400/_DSC4931.jpg" width="400" /></a></div>
<br />
<br />
I really love eating a fresh healthy salad for lunch but most mornings I am not in the mood to start peeling vegetables and cleaning off lettuce so I had to do some advance planning. But a little time on Sunday made the week go by so easily! I was able to pack up individual servings of the bean and grain salad along with a baggie full of lettuce. When I lunch time arrived mixed all of the ingredients together and added a tiny squirt of balsamic dressing. You can also eat this warm as a side dish to almost any dinner!<br />
<br />
<br />
<br />
<a name='more'></a><br /><br />
(My calculations via Livestrong put this whole recipe at about 1450 calories) <br />
<br />
<br />
Vegan Bean and Grain Salad <br />
4 cups cooked rice blend (I used something called Aztec blend from Wegman's that included lentils, quinoa, and rice) <br />
1 14.5 oz can chick peas - drained and rinsed<br />
3 scallions - diced<br />
3 med yellow beets - roasted and cubed (about 1 cup) <br />
2 plum tomato - cubed<br />
1/2 red bell pepper - diced<br />
5 stalks of asparagus (grilled or steamed) - diced<br />
2 c baby spinach<br />
juice of 1 lemon<br />
4 tbsp fresh parsley - minced<br />
salt & pepper to taste <br />
<br />
1) Combine all ingredients and serve <br />
<br />Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-19971638449762414482012-03-28T07:38:00.000-07:002012-03-28T07:38:11.166-07:00Terrarium Party!I love crafting and I feel like Pinterest is a bit of a dream- seeing so many different ideas and inspirations just make me want to create something. Some of those ideas are food related and they do end up on this blog but most of my other creations don't find their way here. Since my cooking updates have been a little less frequent I want to show that I am still keeping busy even if it is just vicarious crafting online! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjer4sUZK0bTl92qCKiuWTfX1wF8jL31jTi-f7ijWkRCDwUno6WadvTl7zZbXi9c0kwno5Favz-7yZFcaQt8kQ4s7eUKeq8b22P184jHs2g_sOrKKBqIhFJnvPCTNhQps2DZ2lSkBrx-iw/s1600/_DSC7160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjer4sUZK0bTl92qCKiuWTfX1wF8jL31jTi-f7ijWkRCDwUno6WadvTl7zZbXi9c0kwno5Favz-7yZFcaQt8kQ4s7eUKeq8b22P184jHs2g_sOrKKBqIhFJnvPCTNhQps2DZ2lSkBrx-iw/s400/_DSC7160.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I decided that I just loved seeing terrarium projects but I wanted to make my own and customize. One of the big drawbacks to a project like this is the cost when you are only making one - you need to buy large bags of many of the supplies which can make it expensive. In order to help decrease the per unit price, I invited a lot of friends over to make their own creations. We had a bit of trouble coordinating a good time for everyone but over about 3 days we made almost a dozen different little worlds. I also really enjoyed making the little men and mushrooms to decorate the little scenes, clay sculpting can be so much fun. Make sure you have some dedicated space or a drop cloth down as this project can get a little messy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSEJYw37GDbZitTzf-zGtgw42PqWByAGshOZ8EETIO4VcxKI3sqE5_XnPo414mCI7e6G6xAm5Dwjcl_VJdcjKLu5Jn50huYE31737kvkdfw-RueDrbzRxcHX7t2iaa18fDAojhCmc6Hg/s1600/_DSC6998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSEJYw37GDbZitTzf-zGtgw42PqWByAGshOZ8EETIO4VcxKI3sqE5_XnPo414mCI7e6G6xAm5Dwjcl_VJdcjKLu5Jn50huYE31737kvkdfw-RueDrbzRxcHX7t2iaa18fDAojhCmc6Hg/s400/_DSC6998.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Here are a few pictures of some of the different combinations we created!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GKCJEhK5L_rZ2Px8QB7pOr-SYJuXdgewaXrBTa6TqPsOkQnqTtgyMoXpf13zxv4fzLCMxjzZzYvoWrSZ6zDn5iLn421HgX5grqwdipErLSBCSkIh9qP1jQtZODdFXnJSBeFaBaomHHI/s1600/_DSC7121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GKCJEhK5L_rZ2Px8QB7pOr-SYJuXdgewaXrBTa6TqPsOkQnqTtgyMoXpf13zxv4fzLCMxjzZzYvoWrSZ6zDn5iLn421HgX5grqwdipErLSBCSkIh9qP1jQtZODdFXnJSBeFaBaomHHI/s400/_DSC7121.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpvHxz8gA0-Qz9qbj4hIFCPqvCGDsyHT-bk6NvFwZdPpJ1NFu74sEBdvxGCMZ0dg8MyR1G72exvTbbIh6jCg47IYUhekD2eyzLN-oiUo1hRUtQSfNN_zbkhOdl7NKOtVt8pfWEJtnHZ4/s1600/_DSC7064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpvHxz8gA0-Qz9qbj4hIFCPqvCGDsyHT-bk6NvFwZdPpJ1NFu74sEBdvxGCMZ0dg8MyR1G72exvTbbIh6jCg47IYUhekD2eyzLN-oiUo1hRUtQSfNN_zbkhOdl7NKOtVt8pfWEJtnHZ4/s400/_DSC7064.jpg" width="400" /></a></div>
<br />
<br />
Keep reading if you would like instructions....<br />
<br />
<a name='more'></a><br />
<br />
<br />
<br />
Terrarium Layers: (from top to bottom) <br />
<br />
decorative rocks/figurines <br />
plants/ moss - try to plant so they do not touch the glass as that can cause etching, I used moss to cover area around plants<br />
soil mix (1/3 charcoal, 2/3 well draining soil) - moistened, only put in a few handfuls at first (about 1") then fill around plants once you are almost done adding to the scene<br />
spagnum moss - this will help prevent the soil from sinking into the gravel layer (thin but complete - 1 cm) <br />
charcoal - this helps to absorb odors and filter the water (very thin - 1 cm) <br />
gravel/ rocks- the base layer helps to keep the plant roots out of water and allows for drainage (about 1-1.5")<br />
<br />
It is very important to leave a good layer of rocks or gravel on the bottom to give the plants drainage - while all the plants we used were moisture loving its also very important that the roots doing sit in standing water and rot.<br />
<br />
We used damp soil to start so we didn't need to do much to the terrarium other than a bit of misting over the first few days to make sure the balance of moisture was correct. I watered based on how much glass surface was covered with condensation - under 1/3 means that you need more water (a quick spray or two will be enough) while more than 1/2 means that it is too wet and you must wipe the glass to remove some water.<br />
<br />
Try to keep the lid on your jar however to maintain its climate. <br />
<br />
Remember that these plants do need some sun however putting them in direct light can cause the glass to overheat. Try to make sure their is enough light that you could read a book without a lamp at some point in the day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDqPpOZlrVt8EzXzIkfVgLzvSbsD7uxtcDMTND5pkmjoeNFvBI54_11whw2Py-x3rI_mzVu0iDUJvlONEV0Sp7SBsFgdIKTBFyBlJ9WAxuHhqEMbEUmLqGZs6uUo3XH_yXrA0Mb0ibZI/s1600/_DSC7092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDqPpOZlrVt8EzXzIkfVgLzvSbsD7uxtcDMTND5pkmjoeNFvBI54_11whw2Py-x3rI_mzVu0iDUJvlONEV0Sp7SBsFgdIKTBFyBlJ9WAxuHhqEMbEUmLqGZs6uUo3XH_yXrA0Mb0ibZI/s400/_DSC7092.jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
were did we get our supplies?<br />
<br />
For plants we used (from amazon):<br />
ruby red club moss (selaginella)<br />
iridescent blue peacock fern (selaginella)<br />
splash polkadot plant (hypoestes)<br />
frosty fern spike moss (selaginella)<br />
lemon button fern (nephrolephis cordifolia duffii)<br />
baby tears (helxine)<br />
<br />
fresh live green moss from flower supply store (or etsy)- we bought this dry and soaked it in water for 24 hrs to bring it back, be careful not to get preserved or spray painted spanish moss however as that will not come back to life. <br />
<br />
soil, spagnum moss and gravel from home depot<br />
<br />
activated charcoal from amazon<br />
<br />
<br />Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-48601252211894862532012-03-18T11:42:00.000-07:002012-03-18T11:42:54.248-07:00Better than ever Herb and Wine Pot RoastThere are some dishes that just taste like comfort. Pot roast is absolutely one of those. I can smell my mom opening the oven bag that she would often use to make this dish. We didn't eat too many meals that would be considered your standard American fare but this "meat and potatoes" standby still reminds me of running in the door just barely making it for dinner at 5 pm sharp. I decided to put my own little spin on this dish as so many recipes call for the "classic" version using ketchup for flavoring. I would like to think our pallets are a bit more sophisticated so I used a blend of red wine, diced tomato and plenty of fresh herbs to season this dish instead. I did stick with the traditional carrots, onions and potato though since some things just work well and don't need to be messed around with.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfKLilBRSpdhTVoR4PjIyBV3Lb21gvrMitbOtOwvG89fkKYciIjcQ8z9oP5e8KQOsxL13htqbFM6zbbQzTtkBLBsovhkD7CHWxRu_dm6LT2CoWOZovU1czxR099Iq-JciCuUrCGzQcjo/s1600/_DSC6971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfKLilBRSpdhTVoR4PjIyBV3Lb21gvrMitbOtOwvG89fkKYciIjcQ8z9oP5e8KQOsxL13htqbFM6zbbQzTtkBLBsovhkD7CHWxRu_dm6LT2CoWOZovU1czxR099Iq-JciCuUrCGzQcjo/s400/_DSC6971.jpg" width="400" /></a></div>
<br />
<br />
<br />
There are a lot of good things happening with this pot roast, the first being how easy it is to make (and its easily adaptable for the crockpot!) I always sear my meat first so I don't usually use the crock pot since once the dutch oven is dirty I figure why waste another pan but you can switch over if you want to be able to leave it cooking while you are away from the house. I put my carrots and onions in with the meat for almost the full time but left the potatoes out until that last 90 min so they wouldn't get over cooked and mushy but I have to admit, I think that might be part of the charm of pot roast. I also made a gravy to go with the dish by reducing by 2/3rd the juices and then straining and adding a touch of Wondra flour while whisking but feel free to serve as is. Don't forget to take some time when you are prepping and make sure the veggies are similar sizes to ensure even cooking. <br />
<br />
<br />
<br />
<br />
<a name='more'></a><br />
<br />
Herb and Wine Pot Roast<br />
<br />
3.5 lb Chuck Roast - tied (it's important to try and find this cut as its most flavorful)<br />
2 lbs baby red potato - roughly peeled and diced <br />
5 large carrots - diced<br />
1 onion - rough chopped<br />
14.5 oz can diced tomatoes<br />
1 c dry red wine <br />
4 cloves of garlic - smashed and diced<br />
2 stalk each of rosemary, thyme and sage<br />
handful of fresh parsley<br />
salt & pepper <br />
canola or olive oil <br />
<br />
1) Wash and pat roast dry, cover in salt and pepper <br />
2) On the stove top, heat oil in dutch oven and place roast in when hot<br />
3) Sear each side until crusty and brown about 5 -7 min<br />
4) Remove roast and add onion, carrots and garlic, saute for a minute<br />
5) Move aside and add roast back into pan and add wine, tomato and herbs<br />
6) Cook for about 2 hours at 350F<br />
7) Add potatoes and stir to submerge them in braising liquid<br />
8) Finish cooking for an additional 60 -90 min or until potato are soft and meat is fork tender. <br />
9) Carefully remove herb stems before serving <br />
<br />Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0tag:blogger.com,1999:blog-3692418139822279295.post-81357868268109225532012-03-13T21:33:00.002-07:002012-03-14T11:39:31.494-07:00Coconut ShrimpI love seafood and I am always trying to come up with ways to get "haters" to try it. It seems that many people refuse to eat seafood even though they have never really tasted it (or at least any of MY cooking). Sometimes they even go as far to fake allergies in order to avoid offending the cook! While I can't guarantee that this recipe will get everyone to love seafood it is a wonderful and easy to make ahead dish that works as a main or appetizers. Most recipes for coconut shrimp include a quick dip in the deep frier but these are made in the oven so you can have a few extra with out all the guilt!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhrugBixKR_BDwcinkOxBS39dLco9G43kmSmlGYjDp2DtGeTjpeqJeqh3KE5-rjzUCKVKq54Yum8VK7WihaFMs0HH6969Xggf8G3thl5lQfdHc1FrX2MwT19Sm-325IIKSsnR88Zrhyphenhypheno/s1600/_DSC4889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhrugBixKR_BDwcinkOxBS39dLco9G43kmSmlGYjDp2DtGeTjpeqJeqh3KE5-rjzUCKVKq54Yum8VK7WihaFMs0HH6969Xggf8G3thl5lQfdHc1FrX2MwT19Sm-325IIKSsnR88Zrhyphenhypheno/s400/_DSC4889.jpg" width="400" /></a></div>
<br />
<br />
I recently made 4 lbs of shrimp using this recipe to use as appetizers for a party I hosted it actually gets really easy and mindless after the first few batches! I loved being able to bake them ahead of time and then just quickly crisping them up in the over right before serving. We actually had lots of left overs so I saved a bag full (once cooked stick in freezer to individually freeze then stick in a zip top bag till you are ready to reheat) and have been using them as a fun little appetizers when the girls come over for our after work glass of wine...they are better for you than breaking out some cheese and crackers! I used a store bought Mandarin Orange and Ginger Vinaigrette dressing for dipping sauce (and it was delicious - Shop Rite brand if you would like to try and find it) but if you want to go homemade just look for something asian and citrus flavored.<br />
<br />
<br />
<a name='more'></a><br />
<br />
Coconut Crusted Shrimp<br />
1 lb jumbo size shrimp (21 -25 ct are my favorite size but feel free to use 16/20 or 26/30 if you prefer larger or smaller) <br />
1/2 c coconut flakes (I used sweetened)<br />
1/2 c panko bread crumbs<br />
1 egg - beaten<br />
2 tbsp flour<br />
1 tsp chili powder<br />
1/2 tsp cumin<br />
1/2 tsp ground ginger<br />
salt & pepper<br />
cooking spray (canola oil in misto) <br />
<br />
1) Make sure all shrimp are cleaned and patted dry <br />
2) Set up a 3 step battering station of mix of (1) spices and flour, (2) egg and (3) coconut and breadcrumb mix <br />
3) Send shrimp through batter steps 1 to 3 and then place on baking sheet coated with spray (or non-stick)<br />
4) Cook at 350F for 10-12 min then flip and cook for about 5-7 more minutes<br />
<br />
If storing place baking sheet in freezer until solid and then store in zip top bag until ready to use. Reheat at 350 F for 10 min (or until heated through) <br />
<br />
<br />Carlahttp://www.blogger.com/profile/03759707749479212480noreply@blogger.com0