tag:blogger.com,1999:blog-46764499056417090662024-03-05T04:54:55.898-08:00I Want My UmamiMarcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-4676449905641709066.post-91485048441823414302019-07-28T05:19:00.000-07:002019-07-28T09:39:23.356-07:00Tempura Crab Cake and Spaghetti Squash Shrimp Cake Duo<div class="separator" style="clear: both; text-align: center;">
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I'm still on a mission to finally catch up on all my blogs. Get back in the time machine, we will go back a year and a bit. This installment has a recipe to prepare when spaghetti squash comes into season in September, or October. This is the timeframe when crabbing season comes to a close in the Puget sound, as well. This plating combines seafood delights and adds variety to the palate with a serving of veg built right in.</div>
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Start by roasting a spaghetti squash in a 400 deg. oven for approx. an hour. Set aside to cool. You will only need half of a smallish sized squash for the finished cakes. To get ready, also peel and devein 1/2 lb. of shrimp and pick 1/2 lb. of crabmeat. set aside in separate containers.</div>
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For the squash and shrimp cakes, you will need to put the prepared shrimp in a blender with 2 egg whites. Process into a paste, small pieces of shrimp in the mixture are good. Add the shrimp paste to the prepared squash. Season with a few pinches of minced parsley and few dashes of smoked paprika, also salt/pepper. Finally, drizzle a bit of sesame oil in the mix. Combine well and form into cakes much like a standard crab cake, or fish cake. <br />
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For the crab cakes, add 2 tbsp. of mayo to the crab meat and salt and pepper. Add a few pinches of flour, or tempura powder. Fold together until everything comes together nicely. Prepare a batch of tempura, either a homemade batch or the boxed variety works well. You will need about 1 cup of tempura in total. Add the crab mixture to the tempura mixture, sprinkle with a 2 tbsp. of sesame seeds. Form into cakes vaguely. These will start out as more of a drop cake, but can be finessed into the right shape in the pan. </div>
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Shallow fry the cakes in batches. Change the oil between varieties. The yield should be about a dozen good sized cakes total. </div>
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Serve on sheets of nori and with a Sriracha aioli.<br />
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Sriracha Aoli<br />
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1/2 c. mayo<br />
2 goodly squirts of Sriracha<br />
2 grated garlic cloves <span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> (use a microplane to get it in very small pieces)</span><br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-6706660605754899442019-07-26T05:09:00.000-07:002019-07-26T05:15:30.372-07:00Spot Prawn with Blistered Shishito Peppers and Japanese Corn<br />
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More summer food! </div>
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A year later, but here is hoping the information can be used to prepare for another summer cook out. It seems I'm using a time machine in my blogs lately, life takes over and there are a few unpublished works that need to be revealed. </div>
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A Japanese marinade for the corn and peppers do wonders for flavour, dead simple and ready for the grill. I've added koji in my recipe to lift the corn to another level. When the koji and the grill work together, the corn gets lovely carmelised glaze all over without using too much sugar. I have also included pearl onions, in a homage to the prawn spots, grilled they add a delicate highlight to the dish. </div>
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZQpu0tMw028rTsJBi6MJ37NOCavt1zdzq5_lVBi3CkZDT3S9KD3Vnq-RQcyaGQxZUhbwKm7whcdyNzOLWRSe-_BinihyphenhyphenBPRTsiWsrm0kBNRK597IsPlwSLQO6WCbV5ulho5oacdMlaA/s1600/2019-02-17_14.27.43.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a>My spot prawns were caught with a net out of a more domestic aquarium at the market. Here is a video showing how to catch yourself, if you were to be so lucky:<br />
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How to clean the catch:</div>
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The marinade consists of a 1/2 c. of tamari, 2 tbsp. rice wine vinegar, a few pinches of brown sugar, or a dash of maple syrup, season with salt and pepper. Use less salt and more pepper, as the koji coming up in the recipe is quite salty Mix well, dissolve the sugar and add a large batch of peppers and 6 cleaned and blanched corn cobs that have been generously rubbed with koji. Finally drop in 6 pearl onions that have been cut in half. Marinade in a bag, or shallow dish for several hours, or overnight.<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><u></u>The peppers are great to have growing in a kitchen garden, just one plant is great for making small plates on the fly. Shishito peppers are a thin skinned Japanese variety of pepper. Most times just pop them on the grill and blister a bit, sorted. A substitute to use the UK is a Padron pepper, even though it is a Spanish pepper they may be more readily available. They have a thin skin and a mixed hot, or mild temper within each batch, a sort of roulette spin just like shishito. Padron are often found on a tapas plate, I hope to experiment with them soon. <br />
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While the veg marinades, prepare the prawns. Simply boil them whole in water seasoned with Old Bay for a few minutes. </div>
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<u>Peel the shrimp ready to flash on the grill to heat on the finished dish.</u></div>
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Drain the veg, but reserve the marinade. Grill the onions with good grill marks, about 10 minutes, set aside. Next grill the corn and peppers, they should finish about the same time, about 15 minutes each side. The corn should be caramelised and the peppers blistered.</div>
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To plate, marry everything on a platter and pour warmed reserved marinade over the top. This dish is nice with the corn on or cut off the cob.<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-86295679696755767932019-07-16T12:00:00.000-07:002019-07-16T12:00:08.044-07:00Shropshire Summer Potato Salad<div class="separator" style="clear: both; text-align: center;">
This salad is packed full of seasonal ingredients, most very local to Shropshire. All the components are served cold and can be made a day ahead, ready for a summer BBQ, or a light bite all on it's own. On a hot day it can be very refreshing. A few slices of a meaty, smoked pheasant are a welcome change up from crumbly bacon stirred into a basic potato salad. Another gem from Shropshire featured here is a fresh cheese, a bit like feta called Shrewsbury Fretta, I found the texture a bit firmer. Capers and cornichons provide a balancing tang.</div>
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<u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DT2IwGh7OoUSDTmydlVi0MMb7ICYqHUXm1T-ZNJC8sBciIynvO9xt7XjwOFIHs7wN9rFi4IdC-NKTvrmD4bJAkNkKM1elHSszNyDH3JcAoUHKf4ngJYXFYYtkanLFl3Unp-L8_hK_Z4/s1600/2019-07-16_16.01.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DT2IwGh7OoUSDTmydlVi0MMb7ICYqHUXm1T-ZNJC8sBciIynvO9xt7XjwOFIHs7wN9rFi4IdC-NKTvrmD4bJAkNkKM1elHSszNyDH3JcAoUHKf4ngJYXFYYtkanLFl3Unp-L8_hK_Z4/s320/2019-07-16_16.01.34.jpg" width="320" /></a></u></div>
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A star in this dish is lovely smoked pheasant. This pheasant usually makes a welcome snack on it's own, but can easily feature on a composed dish.</div>
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The pheasants are raised free range on an estate in Bridgnorth, with only a supplemented diet of home grown wheat. The next stop is MacNeils smokehouse, a Beechwood smoke is used here. The final product is bound for Apley Farm Shop, where it can be found in season in the autumn months, The pheasant is available year round, as it freezes rather well.</div>
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Here is some information about how this shining star was created:<br />
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The recipe for 4 small plates goes as such:</div>
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4 medium sized potatoes, sliced, steamed and cooled</div>
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1/2 cup petit poi, steamed and cooled</div>
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6 minced cornichons</div>
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2 minced shallots</div>
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1 heaping tablespoon capers, minced</div>
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1/4 cup mayo</div>
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1 heaping tablespoon Dijon mustard</div>
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A pinch of celery seeds</div>
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Season with salt and pepper</div>
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Gently fold the ingredients together. This salad keeps well and actually marinades and develops flavours overnight.</div>
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Crumble a generous amount of the cheese over the top, when ready to serve on each plate.</div>
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Slice the pheasant and give each each person 4 to 5 slices along side the salad.</div>
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The cheese! Moyden's Handmade cheeses hail from Market Drayton. Shrewsbury Fretta is a young cheese, fretta means quick in Italian. An unpasteurised product with delicate flavours and a "meaty" texture. I found this cheese available at Apley Farm Shop in Norton. <br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-74645316951298753742018-05-20T16:52:00.002-07:002018-05-20T16:56:04.612-07:00Raindrop Cake - Two Different Flowery Versions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcmhX6CJRDQifORw4bKRO_-f3tAaRwVyb7DsSyaFAJakN5kSRY0fBGGvI6XPzWYiA3naK144Ntp3BC1JnlxMcUJW-4ozp83XwwzMYT-lugMgXyRMq8CE857LLgaqDp8eDPyUge4wVvbA/s1600/2018-05-18_13.13.08.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcmhX6CJRDQifORw4bKRO_-f3tAaRwVyb7DsSyaFAJakN5kSRY0fBGGvI6XPzWYiA3naK144Ntp3BC1JnlxMcUJW-4ozp83XwwzMYT-lugMgXyRMq8CE857LLgaqDp8eDPyUge4wVvbA/s320/2018-05-18_13.13.08.jpg" width="320" /></a></div>
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You have to try this cutie of a dessert from Japan. A raindrop cake, <a href="https://www.delish.com/food-news/a46624/raindrop-cake/">here</a> is a link to some background info and a look at the original serving procedure and design. One of my version makes use of in season flowers, we had some fragrant lilacs ready to be infused. The other version uses a favourite candy.</div>
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<img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYu7mCnVVX99Cm_Bv1Kwavs8NnLWsPLcNbgNjxJ-BhwMAAnizUGIhB3qmslhVo761bth8yRX4bNPsOozEEQVemtADcjtJT17Vh6p_BfhyphenhyphenbYmMbQfsWwcMXvvvMVYY9bJzd2VL1nWxeIk/s320/2018-05-18_13.03.47.jpg" width="320" /><br />
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Start with 1/2 of a stick of Agar Agar. Soak this in water for 30 minutes to soften. Squeeze out the excess water and add to 3 cups of boiling water with 2 tsp. of sugar dissolved in it. Stir until dissolved and strain into dome shaped molds, like the mold pictured below. Place in the refrigerator. There will be a bit left over, I use this as a testers to see how far along the gel is. Just put into small vessels about the size of the molds.<br />
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When, the water cools and is very softly set, I add any goodies I want to see thru the raindrop. In this case a single little lilac flower. Leave to set thoroughly for a few hours, at least.<br />
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Meanwhile, make a dark lilac heavy syrup. After the syrup boils and the sugar dissolves, turn off heat and add a couple of bunches of lilac flowers. Let infuse for about 30 minutes, strain, and cool.<br />
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There ya go!<br />
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Traditional raindrop cake is served with roasted soy bean powder. In this recipe I used macadamia crumbs.<br />
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Try a few tester gels and see if they are ready. Either poke around the gel with your digits, or turn upside down on your serving surface and coax the gel out of the mold with hot water. To coax it out, I run steamy hot water on a towel and lay it over the mold. success? Well then, try the dome molds for your "cake".<br />
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Proceed as pictured by sprinkling nut crumbs on one side and pour syrup on other side. Adorn as desired, maybe with a few more blossoms, you decide.<br />
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The other version uses a treat I get from Britain. Parma Violets. Crunch them up into a smooth powder to dust over the top.<br />
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Decorate as desired, then follow the same routine as before with the nuts and syrup.<br />
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As you can imagine, the raindrop cakes are light and refreshing. The water melts instantly on the palate and provides an interesting vehicle to the syrup and nuts. I can imagine the soy bean powder is even more etherial. Do you want an intermezzo, or light dessert on a hot summer day. This is it!<br />
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I have many ideas for this dessert, and plan to do a few more entries over the summer. They are that refreshing!<br />
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Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-16873087666684875922018-04-27T18:51:00.000-07:002018-05-05T20:22:12.278-07:00Lavender Cowboy Biscuits <div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;">Yeeeehaw! I bet that title conjured up visions of a purple cowboy riding off into the sunset to dunk a biscuit into a glass of milk. This cookie however is a white chocolate, macadamia and wild blueberry with a bit of oatmeal edition</span></div>
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This recipe conjured up memories of a visit to Sequim, Washington's Lavender festival last summer. You can get a full rundown of those festivities on my travel blog <a href="https://amoungtheruins.blogspot.com/2018/05/sequim-lavender-festival-2017-plan-for.html">Sequim Lavender Festival</a>.<br />
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Culinary lavender is a matter of some varieties being more suited to cooking. Pretty much all lavender is usable in cooking. Some are just better for cooking, with a sweeter flavour. A widespread variety for cooking is Lavandula angustifolia, particulary Munstead.<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 15px;"> </span>Cosmetic and ornamental lavender is usually a cross of Lavandula angustifolia and Lavandula latifolia.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaXpUJxJdP5sq49yG4IHzcFxt6n1ZWaTgZi6VHdBjl9f-CTRLwVQZkMgxfThEdygqExIszRFg2DhOxSrJwnPkdObhE3aKe6llxGHwir9QLN-HiB9zUFus87NIH8U7BM-C-Q98iuwRaSw/s1600/20180307_104933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaXpUJxJdP5sq49yG4IHzcFxt6n1ZWaTgZi6VHdBjl9f-CTRLwVQZkMgxfThEdygqExIszRFg2DhOxSrJwnPkdObhE3aKe6llxGHwir9QLN-HiB9zUFus87NIH8U7BM-C-Q98iuwRaSw/s320/20180307_104933.jpg" width="320" /></a></div>
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Preheat an oven to 325 deg f.<br />
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3/4 c. rolled oats, put them thru a blender and make into a "flour".</div>
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3/4 c. AP flour</div>
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1/2 tsp. bs</div>
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1/4 tsp, salt</div>
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Combine and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_c_3kloeTzs6WFAcAWJZlINCfmz-6G-yT5kuKjI48Chp9fQqCMvEtn4MUV0tmzDXSjppH4FoVZoe_vQzlfAXhn3OJAXyT4pvRWWDJICiQhrxysjZCLFLd6hFLg8YeHKInVyKuMMpQ60/s1600/20180307_113557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_c_3kloeTzs6WFAcAWJZlINCfmz-6G-yT5kuKjI48Chp9fQqCMvEtn4MUV0tmzDXSjppH4FoVZoe_vQzlfAXhn3OJAXyT4pvRWWDJICiQhrxysjZCLFLd6hFLg8YeHKInVyKuMMpQ60/s320/20180307_113557.jpg" width="180" /></a></div>
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Cream 1 stick of butter with:</div>
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1/3 c. granulated sugar</div>
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1/3 c. packed brown sugar</div>
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add,</div>
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1 large egg</div>
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then,</div>
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1/2 tsp. vanilla extract</div>
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Time for stir ins!</div>
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1 c. dry-roasted macadamia nuts, halved</div>
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1 c. white chocolate chips</div>
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1 cup dried wild blueberries</div>
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a few pinches of lavender flowers</div>
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Place large scoops on a parchment lined baking sheet, sprinkle with some whole rolled oats.</div>
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Bake for about 12 minutes until golden.<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-49137368167176633492018-04-06T19:50:00.001-07:002018-04-06T19:50:57.422-07:00 Koji Chicken And Roasted Edamame Salad Tray Bake<div class="separator" style="clear: both; text-align: center;">
When talking about umami, one should always spare a thought to koji. I learned about koji from a British cooking magazine. My daughter roasted a whole bird with it. After that there is no turning back.</div>
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This article explains <a href="https://www.tastingtable.com/cook/national/koji-david-chang">koji </a> pretty well.</div>
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"<span style="background-color: white; font-family: mark-pro, Helvetica, Arial, sans-serif; font-size: 18px;">It's not eaten on its own, but grown on partially or fully cooked grains, such as rice and barley. As the spores begin to flourish, enzymes convert the grain into sugar, and then the enzyme-rich grain is added to a second product, such as soybeans. This secondary fermentation process causes a complete transformation in flavor and texture. It's how soybeans become miso, </span><a href="https://www.tastingtable.com/drinks/national/sake-rice-wine-what-is-sake-fermentation-koji-kin" style="background-color: white; border-bottom-color: transparent; border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: inherit; color: #fb004f; font-family: mark-pro, Helvetica, Arial, sans-serif; font-size: 18px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration-line: none; transition: border 0.3s; vertical-align: baseline;" target="_self" title="Tasting Table">rice becomes sake</a><span style="background-color: white; font-family: mark-pro, Helvetica, Arial, sans-serif; font-size: 18px;">, soybeans plus wheat become soy sauce. This resulting flavor you know and love? Umami."</span></div>
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Using koji may be a cooking trend, but it will stay as a regular in my kitchen. If enough time goes by I find myself craving it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkpxyy0gWlilsluVXMNAf2RcI2NgeNqJBAogUj5dQZSTk_mG8PZQjyj_eIWWmFkX5VA_92_ULGm8XVdPxJa9XvkPhxl9PAIHEwBsjra9Zt8-QePZ6kgmZW7jLziXVm0ju2AOEl_7CXag/s1600/2018-03-23_15.36.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkpxyy0gWlilsluVXMNAf2RcI2NgeNqJBAogUj5dQZSTk_mG8PZQjyj_eIWWmFkX5VA_92_ULGm8XVdPxJa9XvkPhxl9PAIHEwBsjra9Zt8-QePZ6kgmZW7jLziXVm0ju2AOEl_7CXag/s320/2018-03-23_15.36.12.jpg" width="320" /></a></div>
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To make this tray bake, line up your chicken thighs and with a clean spoon drop some koji on each thigh without touching the raw chicken with the spoon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsj9UsML_oc52ecW4FSiuKLlNOknAiDDpRY5lVGuqd7JmbeyGEMDzP8DTEulr2m2VcoiHeK4DaqFEkQ8KvzlEzeTjGjX28RXM4OZTjvyDjCAPbvCHpNHZTzb7BPHYEfJmscbbYzvqEII/s1600/2018-03-23_15.31.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsj9UsML_oc52ecW4FSiuKLlNOknAiDDpRY5lVGuqd7JmbeyGEMDzP8DTEulr2m2VcoiHeK4DaqFEkQ8KvzlEzeTjGjX28RXM4OZTjvyDjCAPbvCHpNHZTzb7BPHYEfJmscbbYzvqEII/s320/2018-03-23_15.31.28.jpg" width="320" /></a></div>
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Then, after all the chicken pieces have a dollop of koji, spread it all over the top of the chicken. <br />
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Place in a preheated 350 f oven and roast for 45 min. At the last 20 minutes of cooking time scoot the chicken pieces over to one side of the tray and add another coating of koji.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHeVIHDf2ge8X-3tyFLSwqNPbyp1zswleN2_9BWRTA56KkbP_JrC2A7v-u7Wgx5OBOtFpEM8mzaxgPCPodstjUzg9af9LARcdT0l5qd_UR5eZOE8Xlhi3gZmMU-ZcRU8_S-GSgr35Bg4/s1600/2018-03-23_15.34.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHeVIHDf2ge8X-3tyFLSwqNPbyp1zswleN2_9BWRTA56KkbP_JrC2A7v-u7Wgx5OBOtFpEM8mzaxgPCPodstjUzg9af9LARcdT0l5qd_UR5eZOE8Xlhi3gZmMU-ZcRU8_S-GSgr35Bg4/s320/2018-03-23_15.34.11.jpg" width="320" /></a></div>
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<span style="text-align: start;"> On the other half of the tray add a pkg. of shelled edamame.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYJswCOoFT5gWi9FZ82-wjJoAN0hNYpecDXwAGTj59x7SOmg0UFjRhGddLyfr8zpTjyNjdk7aaMe7FQOdmqmzjw_fCb8wsPYNGY8oJRALx__Jcyb3I2b4uynE5GojElNLo-4_d8lsfg8/s1600/2018-03-23_15.35.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYJswCOoFT5gWi9FZ82-wjJoAN0hNYpecDXwAGTj59x7SOmg0UFjRhGddLyfr8zpTjyNjdk7aaMe7FQOdmqmzjw_fCb8wsPYNGY8oJRALx__Jcyb3I2b4uynE5GojElNLo-4_d8lsfg8/s320/2018-03-23_15.35.15.jpg" width="320" /></a></div>
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In the meantime, make a dressing for a salad. Place the following ingredients in a mason jar.</div>
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1/8 c. rice wine vinegar</div>
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a dash of fish sauce</div>
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2 tbsp. toasted tahini</div>
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Shake well.</div>
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Heat the following ingredients through in the microwave for 15 sec. and add to the vinegar mixture.</div>
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1 tsp. grated ginger</div>
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1 clove crushed garlic</div>
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1/8 c. mirin</div>
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Shake and let cool a bit. Then add:</div>
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1/4 c. neutral tasting oil</div>
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a dash of chili oil</div>
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a dash of sesame oil</div>
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Shake, shake, shake until well incorporated.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExLqHLlG1Cx4EBUDVLuLMzTANq0R7cdodNsTSoY3XDF4NKgJP5VZiMbnPVION3HUlyaOylreKV0yCOu91l1qBykcXxlCMslKvOXgzUkiqeRDOmf1oFu_tdhSkPLUPZkNZQt9EFUxqibQ/s1600/2018-03-23_15.32.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExLqHLlG1Cx4EBUDVLuLMzTANq0R7cdodNsTSoY3XDF4NKgJP5VZiMbnPVION3HUlyaOylreKV0yCOu91l1qBykcXxlCMslKvOXgzUkiqeRDOmf1oFu_tdhSkPLUPZkNZQt9EFUxqibQ/s320/2018-03-23_15.32.52.jpg" width="320" /></a></div>
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To plate: Lay a layer of mixed greens on the plate and top with roasted edamame and place a slice of chicken near. Sprinkle with salt, pepper and spring onions.</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com2tag:blogger.com,1999:blog-4676449905641709066.post-63972459163231208072018-03-18T18:33:00.003-07:002018-03-20T12:52:11.126-07:00Cauliflower Scallion Pancakes<div class="separator" style="clear: both; text-align: center;">
If you would like to have a low carb version of Scallion Pancakes, try riced cauliflower! I'm sure you have heard of cauliflower crust pizza. Delicious right? Well, this is the same principle. </div>
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Start by grilling a whole bunch of scallions. Set aside.</div>
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Get some riced cauliflower. Trader Joe's has some pre-riced cauli, use half a bag. Use half of a cauliflower head if you are ricing your own. I will make something with the other half of the bag next time.<br />
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The pre-riced is even better if it is popped into a blender and riced a bit more. Microwave for 4 minutes. Season with salt.<br />
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Grease a lined baking tray with a bit of coconut oil. </div>
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Let the microwaved cauli cool. Meanwhile, chop the scallions, as shown. Add 2 beaten eggs, mix throughly. Divide the quantity of the mixture in half, in two rounds on the baking tray. Using a fork, press into rounds about the size of a normal tortilla, as shown. You may need to dab the rounds with a towel if they are too moist.</div>
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Bake in a preheated 450 deg F oven. for 15 minutes, or until slightly browned. Flip the pancakes over. Bake 15 more minutes until golden brown.</div>
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The scallion pancakes are delicious with a dipping sauce.<br />
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1/4 c. Tamari<br />
1/4 c. rice wine vinegar<br />
A couple of dashes of Mirin<br />
1 dash of chili oil<br />
a tbsp. of honey<br />
A dash of sesame oil<br />
2 tbsp, grated ginger<br />
2 cloves garlic, grated<br />
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Mix in a heat proof jar, then microwave for 30 seconds. Stir. Serve, you can reserve some for pancakes the next time.<br />
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For a different texture with a nice flavour kick, try sprinkling with ground crunchy mochi.<br />
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Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-70887905584273162102018-03-11T16:32:00.004-07:002018-03-19T16:31:43.561-07:00A Shortcut To Bostock<div class="separator" style="clear: both; text-align: center;">
Who needs plain old eggy bread (Pain Perdue, French toast) when you can have Bostock? </div>
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I have to give a shout out to <a href="https://www.facebook.com/saboteurbakery/">Saboteur Bakery</a> for making me want to make Bostock. Yes, the only thing that can make Bostock better is homemade brioche!</div>
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My bostock is apple and pear flavour. You can make any flavour you would like with either pre-made, or homemade jams and butters.</div>
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5 Tbsp unsalted butter, at room temperature</div>
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⅓ cup granulated sugar</div>
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1 large egg</div>
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Dash of vanilla </div>
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¾ cup ground almonds</div>
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6 thick slices of day-old brioche (Trader Joe's to the rescue, again, they have a very nice sliced brioche available)</div>
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¼ cup sliced almonds</div>
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Jar of preserves, fruit butter, or jam</div>
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1/2 c. maple syrup</div>
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Pearl sugar</div>
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Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper. In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside. Lay the slices of toasted bread onto the prepared baking tray. Brush outer edge with maple syrup. Dollop the almond paste over each piece and spread. Make an indentation with your spoon in the middle of the frangipan and then spoon in your jammy filling. Sprinkle sliced almonds on each piece as shown and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Decorate with pearl sugar and serve.</div>
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Watch them disappear one by one.<br />
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The flowers shown are from the Skagit Valley Tulip Festival. Visit my travel blog to see more!<br />
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<a href="https://amoungtheruins.blogspot.com/2018/03/skagit-valley-tulip-festival.html">I'm Ruined! - Skagit Valley Tulip Festival</a><br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com1tag:blogger.com,1999:blog-4676449905641709066.post-25978584236397278422018-03-03T11:24:00.000-08:002018-03-03T11:53:53.581-08:00I Don't Want To Get Up Early Fresh Bagels<div class="separator" style="clear: both; text-align: center;">
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Making dough can be therapeutic, but sometimes getting up early on the weekend is a bit hard. The mixing, proofing and resting (of the dough), punching down, forming and waiting again means rising out of bed has to be fairly early. It is also nice to have a freshly baked family brekkie. The compromise? Trader Joe's pizza dough! Yes, that was the mystery picture in the previous blog, Bagels!</div>
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Simple enough. Open package of the dough. Divide in half. Then divide the halves in half again. You can scale them, but I just opened my tired eyes and judged them by look.<br />
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You will make 4 large bagels per package, or 6 mini snack size bagels. </div>
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Form your bagels as shown, on a lined baking tray. In the meantime, boil water with a pinch of sugar added. Also, preheat the oven to 400 f. After about 20 minutes of rising time, pick up and gently drop your bagels in the boiling water. Turn each one over and place them back on the baking tray.<br />
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This is when you can add toppings. It is best to do this while the bagel is still somewhat wet from being in the water. Trader Joe's helps out again, with a mixture that everybody knows. Other toppings that are popular are cheese, jalapeno, or onion. Maybe push the boat way out and do a cheese and jalapeno bagel. The mind boggles.</div>
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We really like a Sunday breakfast of a New York style bagel with lox, cream cheese, capers, and slivered red onion.</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-31824032813984580242018-02-23T16:04:00.000-08:002018-02-23T16:04:10.200-08:00Easy Bierocks With Help From Trader Joe's<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidorMiSNnxVIVPpSCukxDzu3sUFtoNRmbJR3Ki2_zrJo_plCYBnRsJGI6wlOnl0wuj0SWsMBdlwdsKj0cp_OrvI7IhZBVXsv2SgtJDCPcvuZVMKaUy-ayycB4k6AYhUq70aHg8kUrM-eg/s1600/2018-02-22_11.33.22.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidorMiSNnxVIVPpSCukxDzu3sUFtoNRmbJR3Ki2_zrJo_plCYBnRsJGI6wlOnl0wuj0SWsMBdlwdsKj0cp_OrvI7IhZBVXsv2SgtJDCPcvuZVMKaUy-ayycB4k6AYhUq70aHg8kUrM-eg/s320/2018-02-22_11.33.22.jpg" width="320" /></a> Trader Joe's has some pretty decent products, that is why I don't feel too funny plugging their name. The ingredient lists are fairly pure and that is why I use them for a few shortcuts sometimes. This idea cuts out the bread dough making time for Bierocks by using TJ's pizza crust dough. The assembly for these meat and kraut pockets is still a bit time consuming and fiddly, but this trick helps quite a bit and is well worth it. This is the sort of recipe for a busy weekend meal, or make ahead lunches.</div>
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I have to give credit for this idea to my son-in-law Chris. It was his idea to use the dough to make Bierocks, or what he called Krautburger. Filling ingredients may vary...</div>
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* 2 pkg.TJ's pizza dough</div>
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* 1 jar TJ's sauerkraut, drained, I separate the large pickles and chop them smaller, add back to mix</div>
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* 1 onion, chopped in med. dice</div>
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* 1 lb. lean hamburger mince</div>
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1 egg yolk for egg wash</div>
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Sweat the chopped onion and add the mince. Cook through and make crumbly. Add kraut and mix evenly, season. Set aside to cool.</div>
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Make egg wash with egg yolk and a bit of water. Set aside. </div>
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Preheat oven to 400 deg. F.</div>
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<img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnCVpSgtEpcmaSHxFDiS0_Pp9ZcaZXRHEHvOizK1OTXdxPqiIVMfdXHGZY-f74Bm0ayB38KpGgbDJdJkjGX9Su0O7yWwvMLdGmxWrAWoxW-tI6cB8YCKDbXWZOqk0XidTo38pNZffQKs/s320/2018-02-21_17.57.26.jpg" width="320" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyOZIhliVABzRruS7g2HUTm2t7n5r504oJK9-EqahEzrdQWfrfns6_Q44_qmHSOMMCsoiJtGwbh7zMnMLkZyB7ZtdAecMoAhNgV4z3athzF0MsY6BG8RRvk5WiDepJVMnaFvyIWDTmcg/s1600/2018-02-21_17.58.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyOZIhliVABzRruS7g2HUTm2t7n5r504oJK9-EqahEzrdQWfrfns6_Q44_qmHSOMMCsoiJtGwbh7zMnMLkZyB7ZtdAecMoAhNgV4z3athzF0MsY6BG8RRvk5WiDepJVMnaFvyIWDTmcg/s320/2018-02-21_17.58.55.jpg" width="320" /></a></div>
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Open your packages of pizza dough and divide in half, then each half in half...etc. until you get 8 pieces. You can scale the pieces if you want. I just eyeball them and redistribute until they are even.<br />
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Then, roll into a smooth ball, and flatten a bit, as pictured above. Let rest a few minutes, up to 5 min.<br />
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Follow the pictures below on a well floured working surface:<br />
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1. Roll out into an oblong.<br />
2. Pile high with the filling in the centre.<br />
3. Pinch together in the middle.<br />
4. Move along the entire edge, pinching it completely closed.<br />
5. Lay flat and press down slightly.<br />
6. Do pinch pleats along the edge. Press the edge together a little bit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34pBaChR9KSy_Tvzr8O6K6rsZVD9A3ll9D-0g4KS7_FHnBIYH_Hrois9ia8ak7XZYhWBMUczk5ndcr8uIpoRQMu_PCYEI-i9K7LqNKye7NDIUJDavqO2rkIq5pBTfBHVbTR43UTi6d58/s1600/2018-02-21_18.02.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34pBaChR9KSy_Tvzr8O6K6rsZVD9A3ll9D-0g4KS7_FHnBIYH_Hrois9ia8ak7XZYhWBMUczk5ndcr8uIpoRQMu_PCYEI-i9K7LqNKye7NDIUJDavqO2rkIq5pBTfBHVbTR43UTi6d58/s320/2018-02-21_18.02.22.jpg" width="320" /></a></div>
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Place on a parchment lined baking tray. Leave room for them to grow as picture below.<br />
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Egg wash:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcuHlc2qTYCGJHrl4S7Mv1L4hDjAaU_kCHJa3q2M5-8tmo2O9MBabpdPd2qB7vQWb88yQqa9KVH86Ep8IyGcCh5zQc3RaZpWV1o2aDBkjKs8pvym5UEJTS_MngX1APPGkd0Ib4Tj-mRU/s1600/2018-02-21_18.02.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcuHlc2qTYCGJHrl4S7Mv1L4hDjAaU_kCHJa3q2M5-8tmo2O9MBabpdPd2qB7vQWb88yQqa9KVH86Ep8IyGcCh5zQc3RaZpWV1o2aDBkjKs8pvym5UEJTS_MngX1APPGkd0Ib4Tj-mRU/s320/2018-02-21_18.02.57.jpg" width="320" /></a></div>
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Bake for about 20 minutes.<br />
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Guess what I'm making next:<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-65200027610647207472018-02-14T17:10:00.003-08:002018-02-14T17:10:58.911-08:00Valentine SpringerleYes, the blog is still going after a long break. The best way to restart this thing is with a sweet treat. I missed the traditional, German Christmas boat to make Springerle biscuits. After looking for a press to make these biscuits, there was a bit of sticker shock. The wooden presses are so elegant, but pretty dear to purchase. <br />
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The idea of a Valentine biscuit took hold. Springerle biscuits can be made weeks in advance, they are actually better with a bit of age. </div>
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The search for heart themes
were not completely unfruitful, but again expensive. Then, I can
across Chinese moon pie presses being advertised for cookie presses. They are plastic, but fairly cheap. The thought being, I can give the inexpensive route a go and if I get good at making the biscuits, then invest in beautiful wood presses and collect them.</div>
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Just a casual trip to a home goods store and the inexpensive, interchangeable silicone stamps with a wooden handle were found. A Valentine theme? Even better!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG37CKVysj3rf9_M_j0N3wb24AowVgTnO8lgWyryqz4LyazjzvGOzKbEdJ2fjuzVgIB5Shm1k1LgVarTsUU7aSzChy3S4cFaCf1YGHBWixyP29tAY67Q-xrvOMYfvMB495-GTDFb2c2MY/s1600/IMG_20180214_092902_418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG37CKVysj3rf9_M_j0N3wb24AowVgTnO8lgWyryqz4LyazjzvGOzKbEdJ2fjuzVgIB5Shm1k1LgVarTsUU7aSzChy3S4cFaCf1YGHBWixyP29tAY67Q-xrvOMYfvMB495-GTDFb2c2MY/s320/IMG_20180214_092902_418.jpg" width="320" /></a></div>
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I used the recipe in the first video below:</div>
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Rolled out my dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdPaxVfTIaSdllCcGK9XYT5HrGn7WMULk36jQ_xwzjTdL6FdnsKjXsIa9tpYfULltH8E_RBVBNrnUi26Q1iaG3eOBBCTQAIWqlucNHP15mlU8-GR84ymfrMb1obPSkvdHtU2IVN8NP1k/s1600/IMG_20180214_115346_369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdPaxVfTIaSdllCcGK9XYT5HrGn7WMULk36jQ_xwzjTdL6FdnsKjXsIa9tpYfULltH8E_RBVBNrnUi26Q1iaG3eOBBCTQAIWqlucNHP15mlU8-GR84ymfrMb1obPSkvdHtU2IVN8NP1k/s320/IMG_20180214_115346_369.jpg" width="320" /></a></div>
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The first trick to getting a good impression, is copiously flouring the stamp. I found that letters need the most finesse.<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeX_U7Omldh6_NpFerv9LLmS_4SRgODNtZQqZxitJobdFLP6F0hSy_S_LIzDhf7qk0TuZeMXBlv7sKvf402YJgogGrMBAlnMpyIKeSb3D1c3o772QDgRwtSe0Nlu8nGfHHusEo04xIR-g/s320/20180214_100812.jpg" width="320" /></div>
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Ok, the reason for the blog grinding to a halt for awhile. I have a new grand biscuit stamper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkE2w2FnMnNKrMNuC-IrylvGVtSmWbldJs0-DOsCJG4PIe140rGmy1kSpeL210DUyZpm-ygss-k0tsR0K0HUpQzuodioEXYMrczfb6IrvcyxyabH7VCnPfHK0ZyL1kOCJSxQ5pV3Uhac/s1600/IMG_20180214_112628_092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkE2w2FnMnNKrMNuC-IrylvGVtSmWbldJs0-DOsCJG4PIe140rGmy1kSpeL210DUyZpm-ygss-k0tsR0K0HUpQzuodioEXYMrczfb6IrvcyxyabH7VCnPfHK0ZyL1kOCJSxQ5pV3Uhac/s320/IMG_20180214_112628_092.jpg" width="320" /></a></div>
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For my designs a good ole pint glass made a great cutter for the larger ones. I cider sample glass was best for the smaller designs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkE2w2FnMnNKrMNuC-IrylvGVtSmWbldJs0-DOsCJG4PIe140rGmy1kSpeL210DUyZpm-ygss-k0tsR0K0HUpQzuodioEXYMrczfb6IrvcyxyabH7VCnPfHK0ZyL1kOCJSxQ5pV3Uhac/s1600/IMG_20180214_112628_092.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVmkjHZ_kwnlJoF2K6cud3tsqI2s2KIfVjFGK3M2vYuv4MasFVmIIfdgKdPepQI1XeYkdRaeSMMvPsqGw7iZNjsGIc-UyTZMWXdL9psA2D_byiEcwONvYg8EvW7m9y-h8g0Z-5GnL6pc/s1600/IMG_20180214_113403_452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVmkjHZ_kwnlJoF2K6cud3tsqI2s2KIfVjFGK3M2vYuv4MasFVmIIfdgKdPepQI1XeYkdRaeSMMvPsqGw7iZNjsGIc-UyTZMWXdL9psA2D_byiEcwONvYg8EvW7m9y-h8g0Z-5GnL6pc/s320/IMG_20180214_113403_452.jpg" width="320" /></a><br />
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Another of the important tricks to keep your design after baking is to dry the pressed, and cut dough. The best results are after 24 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss4o6d8iiLXXARxPrnR5gDa8zT7ct2NFjP8rjkI8PK57Fr5bB1RQiTwnW8JNLHuvK1omW7_TuFk6A_zuDOpXQaMmeOLNhyphenhyphen8ZVAsttjIpdJIsU8m7j0XIjBOKJz_vi5yOo477SfTAJ45Q/s1600/IMG_20180214_093613_386.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss4o6d8iiLXXARxPrnR5gDa8zT7ct2NFjP8rjkI8PK57Fr5bB1RQiTwnW8JNLHuvK1omW7_TuFk6A_zuDOpXQaMmeOLNhyphenhyphen8ZVAsttjIpdJIsU8m7j0XIjBOKJz_vi5yOo477SfTAJ45Q/s320/IMG_20180214_093613_386.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tQt-K7QevvaKk-oIdzf_KOPX7Bg_jTocU10xYItm0he8vrnvhFbBZHmQ6xVd-XCV07pjcKxG9AexXPhGev25KlKAbmD8jW2x9kUXMwDq_5M-Wl_v_gGV7DIR5w48Uk9UxJrxLZ8LD9g/s1600/IMG_20180214_093759_728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tQt-K7QevvaKk-oIdzf_KOPX7Bg_jTocU10xYItm0he8vrnvhFbBZHmQ6xVd-XCV07pjcKxG9AexXPhGev25KlKAbmD8jW2x9kUXMwDq_5M-Wl_v_gGV7DIR5w48Uk9UxJrxLZ8LD9g/s320/IMG_20180214_093759_728.jpg" width="320" /></a></div>
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Pleased with how they turned out, there will be vigorous hunts at charity shops and online for wooden presses. I saw some really nice celtic designs that could be saved for. <br />
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They look great all packaged up for gift giving!<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-76670146966793938042016-08-15T12:51:00.001-07:002016-08-15T12:52:04.256-07:00Chicken Milanesa Richardo<div class="separator" style="clear: both; text-align: center;">
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Hungry for Milanasa but not wanting another dish with tomato sauce, for the moment, this dish was created. Chicken Milanesa Richardo. </div>
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The elements of the pan sauce version of Richardo Sauce include: </div>
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Sweet banana pepper rings and a few pepperoncini added, chopped onion, garlic butter, and white wine. </div>
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You will need:</div>
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4 chicken breast (remove silver skin and pound out flat).</div>
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A plate of seasoned flour (I season mine with salt, pepper and smoked paprika).</div>
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2 eggs with a tad of water beaten smooth.</div>
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A plate full of panko that has been processed in a blender, into a smaller grit.</div>
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4 large sweet banana peppers</div>
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1 cup white wine</div>
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Juice of one lemon </div>
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Garlic butter made by grating 4 cloves of garlic into 1/2 c. butter (melt cooking the garlic a bit).</div>
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A few handfuls of flour.</div>
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For the sauce start by softening the onions and peppers in a tad bit of olive oil (do this slowly and on med. heat). Coat the veg with a few handfuls of flour, brown the flour a bit. Stir in the garlic butter. Next add the wine and lemon juice, thicken into a sauce. </div>
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Handle the chicken as you would do for any breaded application- You know the drill- flour, egg wash, then crumbs. Fry until golden, then drain.</div>
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It is nice served on a bed of wilted greens with the sauce dolloped on the side of the chicken. </div>
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Some people like a flash of red pepper flakes on the Richardo Sauce, as well.</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-16337988839974863042016-07-05T12:25:00.000-07:002016-07-05T12:25:02.878-07:00Cider Brined Pork Tenderloin Sandwich<div class="separator" style="clear: both; text-align: center;">
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Take a Iowan staple and elevate it with cider. I was born in Iowa, so I guess that means a vow to the <a href="http://noshon.it/recipes/iowa-style-pork-tenderloin-sandwich/">Iowa camp</a>. </div>
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For my version, you will need 2 cups cider, water to cover the meat completely, lovage (or celery leaves), 2 cinnamon sticks, a few dashes of smoked paprika, 1 cup fine sea salt. </div>
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The cider brine adds a dimension of flavour and tenderises the meat, almost like biting a breaded fluffy cloud.</div>
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Cover and the meat in the brine and refrigerate for at least 4 hours.<br />
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When done brining, pat the meat dry on kitchen towels. Pound the meat flat. Do the ususal routine of flour, egg and in this case, panko. The breading is only seasoned with pepper as the meat was brined in gobs of salt.<br />
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Shallow fry the breaded meat, until golden. Serve with your favourite toppings and with a cold glass of, you guessed it, cider! </div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-72776937306356359942016-06-18T21:04:00.000-07:002016-06-21T12:18:04.787-07:00MISS ISS I PP I Pot Roast Sans Packets<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDOjKg_zXuflgzEzKtaMXhfbq4SSlaJPEGQ7y3OE_tqPZsyLtwU8qWZF_n5edByuYO4tvnS8RJrsdubJqaBUT5_XwRQZN0LT89BeR6Fb4Yu5NHJTGjstENOl6_VSxMZ4ZSNV_mtmYIBM/s320/27148782664_7e7f2ece4d_z.jpg" width="320" /></div>
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<a href="http://www.nytimes.com/2016/01/27/dining/mississippi-roast.html?_r=0">The Improbable Rise of Mississippi Roast</a> </div>
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I'm not known for using packets of anything, with very few exceptions. Here is a recipe I found on Pinterest that called for a packet of ranch dressing and au jus mix....Both definitely out for me.</div>
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I start with my garden and pick a large handful of each of these herbs:</div>
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Dill</div>
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Lovage </div>
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Carry to your prep area, wash and dry, then set aside.</div>
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Then I carmelise a large onion. Just use a smidge of oil and add sliced onions, sprinkle with a pinch of brown sugar. Cook slowly, about 20 minutes with a stir now and again. Place in a slow cooker.<br />
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Next, Brown both sides of a 3 lb. chuck roast in the same pan as the onions. Place the roast on top of the onions in the slow cooker. Deglaze the pan with 2 cups veg, or beef stock and a splash of Marsala, and a dab of Marmite. Pour all this into the cooker. Next mix together dashes of garlic powder, onion powder, and smoker paprika, salt and pepper into 1/4 cup of cornstarch. Put this mixture over the meat rubbing it in a bit.<br />
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Now comes the fresh herbs, grind them up in a food processor and put on the meat. It is time to adorn the roast with 6 pepperoncinis chopped into rings. The shining glory on the top is a stick of butter. <br />
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Slow cook for 8 hours. Forget about it!</div>
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You will left with a tasty gravy ready to serve with the meat and over potatoes of your choice. Garnish with a few more pepper rings for a bit of jestiness and color.</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-17768789765807335382016-06-01T19:47:00.001-07:002016-06-08T14:45:21.964-07:00Capers with Dandelions<div class="separator" style="clear: both; text-align: center;">
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The word is out about the health benefits of dandelions. Here we will talk about the edible treatments of the flowers, buds. In a future time we can discuss the benefits of the leaves and roots. On another blog we made infused oil and hair rinse - <a href="http://todaycrafts.blogspot.com/2016/06/salve-rinse-repeat.html">Salve, Rinse, Repeat</a></div>
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The buds can be used as capers! The capers shown here are pickled in a sweet and sour brine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WJnXuQbdHRlCLAlm9_lfVtLMZGdw9bn0Pvs8tmdrrUGYH27gULmNiCLSgJ9De2HQNeEi46s_mZRWkvMuvrAgENrG2swM_0JupezK-kO4Q9mybdGbwIfO4Rqx3B_Vmo56Wz6it0xL1fk/s1600/DSC_0263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WJnXuQbdHRlCLAlm9_lfVtLMZGdw9bn0Pvs8tmdrrUGYH27gULmNiCLSgJ9De2HQNeEi46s_mZRWkvMuvrAgENrG2swM_0JupezK-kO4Q9mybdGbwIfO4Rqx3B_Vmo56Wz6it0xL1fk/s320/DSC_0263.JPG" width="320" /></a></div>
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I also used some flowers to make an infused syrup. </div>
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Collect your flowers and buds.</div>
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Leave some for the bees!</div>
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Dry the flowers in a low heat oven. As low as your oven will go. Leave for a few hours, until dry. </div>
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The buds will be placed in a jar waiting for the company of the rest of the ingredients.</div>
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For the caper brine:<br />
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1/4 c. apple cider vinegar<br />
1/4 c. honey<br />
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Heat
until bubbly and pour all at once into the jar with the buds. Add a
few pinches of juniper berries and a few pinches of pink peppercorns.
Let cool and then cover. Put into the refrigerator to mature, about a
week. Use as you would use bought capers in dishes like chicken
piccata. <br />
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For the syrup:<br />
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1 c. dried dandelion flowers<br />
1 c. cane sugar<br />
1 c. water<br />
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Bring the sugar and water to the boil. Pour over the dried flowers in a jar. Cool. Cover and put in the refrigerator to infuse over night. Strain. This can be used in any dessert you want to try it on.<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-67325849156513939822016-02-14T14:11:00.001-08:002016-02-14T14:11:10.595-08:00Quest For More Mushroom - Mushroom Ketchup<div class="separator" style="clear: both; text-align: center;">
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Mushroom flavour is a great addition to juicy steaks, or a chicken dish. Chunky slices of mushrooms and even a shaker of dried porcini powder add the desired effect. Another way to capture mushroom essence is in a mushroom ketchup. The "ketchup" turns out differently than I first thought, it has a consistency of Worchestershire sauce. I was expecting a thick sauce, don't be surprised when it is very liquid-like.</div>
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500 grams or 2 punnets of chestnut mushrooms, sliced</div>
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1 tsp. Salt</div>
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1/2 tsp. ground ginger</div>
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1 tsp. mixed spice</div>
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1/4 tsp. nutmeg</div>
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200 ml malt vinegar</div>
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2 tsp. brown sugar</div>
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Layer the mushroom slices with salt in a large bowl and leave overnight. Drain the mushroom juice. Place the juice and the remaining ingredients in a pan and bring to a simmer. Simmer for about 30 minutes. Bottle and process in a hot water bath.<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-49443166351729125622016-02-09T13:20:00.001-08:002016-02-09T13:20:11.578-08:00Czech Smokey Garlic Soup<div class="separator" style="clear: both; text-align: center;">
We have been seeing smoked garlic on offer around the UK, well around Shropshire anyway. Tempting displays of the bulbs piled high in baskets at markets. If that isn't evocative enough, pick one up and sniff, they have a truly wonderful smell. You can use the garlic as it is normally used to instill a mild smokey flavour in your dishes. I would say it is more mild in flavour than other smoked products such as cheese. This sort of garlic is nice with a further roasting and then using as a spread eaten with a baguette, or added to sauces. Another way to use it is in a soup as I have done.....Read on to find the recipe later.</div>
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They tend to cost a quid per bulb.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd6hiz-iIYdm0baIh8S6M_ezrFt3uJli3TiRuft_u1G_m9gov_Ok8ssB41MVQMh3uro_7SkxNmatHt1vGHtq1UOkp-3xokWPz78_RKdqhop-vECzAThxyoiRjOwx1p-015A4iyZUhiO4/s1600/18640950553_81a8584f2c_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd6hiz-iIYdm0baIh8S6M_ezrFt3uJli3TiRuft_u1G_m9gov_Ok8ssB41MVQMh3uro_7SkxNmatHt1vGHtq1UOkp-3xokWPz78_RKdqhop-vECzAThxyoiRjOwx1p-015A4iyZUhiO4/s320/18640950553_81a8584f2c_z.jpg" width="320" /></a></div>
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I wouldn't rule out smoking a batch at home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wxtzukmB5C3hZNXBMWI3pNZUw7ikNQlRVxSVvznwiaQKM6fe6bFkDUBi7aesP6z2Nu_g8p0rEeVL3yh-GUk6JHt5lykoCNBClttVWI7yjP8_eG73fSB_ZVRXhX3PZNwMQ27_64vEzcQ/s1600/24803167212_695998d364_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wxtzukmB5C3hZNXBMWI3pNZUw7ikNQlRVxSVvznwiaQKM6fe6bFkDUBi7aesP6z2Nu_g8p0rEeVL3yh-GUk6JHt5lykoCNBClttVWI7yjP8_eG73fSB_ZVRXhX3PZNwMQ27_64vEzcQ/s320/24803167212_695998d364_z.jpg" width="320" /></a></div>
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There are several sources online that will tell you how:</div>
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<a href="http://kelliskitchen.org/2013/06/how-to-smoke-garlic/">One method</a></div>
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<a href="http://www.gourmetsleuth.com/recipes/detail/smoked-garlic">Another method</a></div>
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<a href="http://www.food.com/recipe/stove-top-smoker-whole-garlic-bulbs-293602?photo=370919">One more method</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8x0CemL_5lOh_lKNjQsfqABFwLVspLrfR5ytjrB9InfxhLrnYjukqD3fLBusO054SQj_b1hS5ChOOpbcdqLuUjHv3YLTIui0R4LAlggRKxzGySzAtYKQbDNIcjJ95dI-8vXsS1Rezryk/s1600/24894823186_a401477d5f_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8x0CemL_5lOh_lKNjQsfqABFwLVspLrfR5ytjrB9InfxhLrnYjukqD3fLBusO054SQj_b1hS5ChOOpbcdqLuUjHv3YLTIui0R4LAlggRKxzGySzAtYKQbDNIcjJ95dI-8vXsS1Rezryk/s320/24894823186_a401477d5f_z.jpg" width="320" /></a></div>
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I made a Czech style soup with a good handful of cloves. This soup provides you with all the good qualities of <a href="http://www.herballegacy.com/Motteshard_Medicinal.html">garlic</a>. Cesnecka, as it is called, is said to be a hangover cure. Garlic and a good stock, or bone broth are well known to stave off a cold.</div>
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2 tbsp. olive oil, or butter, or bacon fat</div>
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2 shallot, diced</div>
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6 cloves smoked garlic, crushed</div>
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6 c. chicken, or beef stock</div>
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2 lrg. Potatoes, peeled and small diced</div>
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1 bunch of parsley, finely chopped</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eaD2tjiWQphwn2qqVe3TquUW2B4-u9EZ4jYFRfyLJtxN64D0yNC0PE-GTO5aITclanbevlXOd9EKjjbcpg1khapY_TX23uc64oWtliJJ0d-x-0k2j0CPDByJ5_SIzbXYu1mitFq1twI/s1600/24827766051_2bdf8b47a4_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eaD2tjiWQphwn2qqVe3TquUW2B4-u9EZ4jYFRfyLJtxN64D0yNC0PE-GTO5aITclanbevlXOd9EKjjbcpg1khapY_TX23uc64oWtliJJ0d-x-0k2j0CPDByJ5_SIzbXYu1mitFq1twI/s320/24827766051_2bdf8b47a4_z.jpg" width="320" /></a></div>
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In a med. pot, cook the shallots and garlic in the oil, until translucent. Add the stock and bring to a boil. Then, add the potatoes and parsley, simmer until the potatoes are tender, about 20 min. Season with salt and pepper.</div>
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This soup is good garnished with croutons, bacon, grated cheese, or all of the above.</div>
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The garlic is showing up at all the grocery stores now, as well. </div>
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Oh look, it costs a quid!</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-40229304767365208482016-02-06T09:05:00.003-08:002016-02-06T09:08:56.302-08:00Marmalade On Pancake Day<div class="separator" style="clear: both; text-align: center;">
We are nearing the end of Seville orange season and Pancake day is coming up. Why not combine the two? </div>
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Seville oranges are in season and shipped to Britain from Andalusia for a short time in the winter months. </div>
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Read more about them here:</div>
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<a href="http://www.express.co.uk/life-style/food/225636/In-season-Seville-oranges">Seville oranges</a></div>
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This is a basic recipe from The Beeb:</div>
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<a href="http://www.bbc.co.uk/food/recipes/how_to_make_marmalade_20072">Marmalade recipe</a></div>
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I like to use muscavado sugar and a squeeze of lemon in mine. This adds a twist of flavour and a deep richness. Large shred adds even more of the bitter quality the oranges are known for. This is desirable in a good marmalade and gives you something to sink your teeth into.</div>
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The days before lent in Britain start with Pancake day. I,however don't need an excuse to indulge in a pancake, or two any time of the year.</div>
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The pancakes come from a blog a few moons ago, on a previous blog of mine:</div>
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<a href="http://i-want-my-umami.blogspot.co.uk/2012/03/stafford.html">Staffordshire Oatcakes</a></div>
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Sprinkle with icing sugar. Adding more and varied fruit with a drizzle of maple syrup can't hurt either.<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-72741309216942002872016-01-25T07:59:00.002-08:002016-01-25T08:35:24.646-08:00Burns Night Starter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lInrh3pLGMZfE8Y9gfb2Nat6FUT_lm9Y-dSyOXMiuGNvpX9b8a5MP-CcZM0vXWduPf7lwhGKEHeb4A7q-1EgEF_dFULZDMnOX37afQBYvshfQVnL7NBwQ4nogjAb9r2SB6tRFXGMysU/s1600/24309904320_fe520592c2_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lInrh3pLGMZfE8Y9gfb2Nat6FUT_lm9Y-dSyOXMiuGNvpX9b8a5MP-CcZM0vXWduPf7lwhGKEHeb4A7q-1EgEF_dFULZDMnOX37afQBYvshfQVnL7NBwQ4nogjAb9r2SB6tRFXGMysU/s320/24309904320_fe520592c2_z.jpg" style="cursor: move;" width="320" /></a>A haggis appetiser with a whisky glaze to start off Burns Night celebrations. </div>
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We found some haggis sausages, and then the dish was addressed. I shouldn't wonder if this dish can be made with a traditional haggis in place of the sausages.<br />
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Brown the sausages on two sides, and then bang in an oven that was preheated to 180 deg. c. for 20 minutes. You will need a sausage for each person you are serving. <br />
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Squeeze the juice of an orange, I used an in season Seville orange. Stir in a tablespoon of dijon mustard, 3 tablespoons maple syrup and set aside. <br />
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When the sausages are done, drain off any fat. Deglaze the pan with 1/2 cup whisky, cook off the alcohol and add the orange juice mixture. Reduce the liquid into a syrupy glaze. Baste the sausages along the way. Slice the sausages into medallions. <br />
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Place each medallion on a Scottish oatcake. Drizzle with the prepared glaze.<br />
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Garnish with roquette.</div>
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Don't forget the neeps and tatties!<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">Fair fa' your honest, sonsie face, </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">Great chieftain o the puddin'-race!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">Aboon them a' ye tak your place,</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">Painch, tripe, or thairm:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">Weel are ye worthy o' a grace</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">As lang's my arm......</span><br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-28613174057287596812015-10-18T14:27:00.001-07:002015-10-18T14:36:50.052-07:00Pumpkin Time Of Year - Pumpkin TrufflesPumpkin Salted Dark Chocolate Truffles to be exact. They are hand dipped and we are making a dozen. <br />
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We have been enjoying pumpkin everything! It is nice to take advantage of the unique flavours of Autumn while it lasts. </div>
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Start with a 1/2 cup of pumpkin puree' and a stick of butter (1/4 of a pound) that is at room temperature. Blend this in a processor with the beans from one pod of vanilla and 1/4 cup of icing sugar.</div>
Make it as smooth as possible.<br />
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Place this in a container in the refrigerator overnight.<br />
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Make 12 little balls from heaping teaspoons of the filling. Place back in the chiller for at least 20 minutes to firm them up.</div>
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Next is tempering chocolate to hand dip the pumpkin filling. I can't take pictures and hand dip at the same time, so I will wait until I have a photographer to demo tempering and hand dipping, next time. I used all I ever use - dark chocolate, this time however it had sea salt added.<br />
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I also didn't have little presentation cups to put the truffles in, I used homemade cups made with foil.<br />
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First I cup squares of foil and pressed the basic shape into a mini muffin tin.<br />
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Then, trim with decorative scissors. </div>
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Place back into the mould to get it just how you want it.</div>
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Top with spiced pumpkin seeds, I got those at Trader Joe's. </div>
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I sampled one and can tell you, they have a wonderful pumpkin taste. </div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-83066408403920976742015-10-06T20:15:00.001-07:002015-10-06T20:28:11.099-07:00A Cheesy Sort Of Hoppiness<div class="separator" style="clear: both; text-align: center;">
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I'm missing Blighty already! I had to find a way to enjoy a favourite....Hereford Hop Cheese. It is not available in my area, so this is the best I can do.<br />
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Here is a link to a Hereford Hop flashback: <br />
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<a href="http://i-want-my-umami.blogspot.com/2015/06/golden-pitaya.html">I Want My Umami Cheese Platter</a><br />
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The hops were drying on the vine and smelling strongly of the hoppy aroma. I plunked some off the vine, reserving some for a home brew, or two.<br />
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Next, they were stripped apart and whirled in a food processor. <br />
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I looked for the strongest cheddar I could find at the store I was at.<br />
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I cut the cheese by accident....Oh, dear. Try to not let yours break, if you should try this, but it isn't the end of the world.<br />
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Put some plastic wrap down on your chosen flat surface. Sprinkle the hops to form a slightly larger shape than your cheese.<br />
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Place the cheese in the centre.<br />
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Sprinkle hops over the top.<br />
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Wrap the cheese tightly. You can use parchment to wrap the cheese, if you would like. Usually, I'm against wrapping cheese in cling film, but in this case it forms well, and retains the hop flavour.<br />
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I let mine set in the refrigerator for a week. It is great served on a cheese platter, or I made a dish with it:<br />
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Prosciutto wrapped chicken, that I stuffed with the cheese and massaged kale. <br />
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I then glazed the whole lot with a apple cider reduction. It would be remiss to not sprinkle some of the grated cheese on top.<br />
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The bitterness of the hops toned down by the sweetness of the glaze paired well with a nice Zinfandel.</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-69768231781419407462015-10-05T12:28:00.002-07:002015-10-05T12:37:03.189-07:00What A Load Of Cobblers!<div class="separator" style="clear: both; text-align: center;">
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Up the Apples and Pears Crisp/Crumble and Bourbon Peach Cobbler. Ok, the first one isn't really a cobbler, but it fits the theme well enough. It's no lie!<br />
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The crisp is named for the cockney rhyming slang "apples and pears" which means stairs. <br />
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My crisp has not only apples and pears, it also has Applejack to help warm it up even more.</div>
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<a href="http://www.mouth.com/products/cornelius-applejack#nosignup"></a>From the website:</div>
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<a href="http://www.harvestspirits.com/products.html">Cornelius Applejack</a></div>
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CORNELIUS APPLEJACK </div>
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40% alc<br />
Sizes: 750ml, 375ml, 50ml </div>
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Made from 100% home-grown apples. We
carefully distill our fermented hard cider twice in small batches,
resulting in a sweet distinctive spirit, both smooth and warming. Aged
for 2 years in 50 gallon ex-bourbon casks, then finished in 15 gallons
quarter casks, for additional color and barrel flavor. </div>
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More like a bourbon whiskey than a
brandy, Cornelius Applejack is a fantastic gluten free alternative rye
and bourbon. No charcoal filtration, no sugar and no additives. 100%
apples. </div>
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<a href="http://www.mouth.com/products/cornelius-applejack#nosignup">Applejack</a><br />
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<a href="http://www.harvestspirits.com/about_us.html">Harvest Spirits Farm Distillery</a><br />
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Up the Apples and Pears Crisp/Crumble</div>
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Preheat the oven to 350 deg. f and have a 9 x 13 baking pan read.</div>
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10 Granny Smith apples, peeled, cored and sliced</div>
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4 lrg. pears, peeled, cored and sliced</div>
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1 stick butter</div>
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1 cup flour</div>
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1 cup brown sugar</div>
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cinnamon</div>
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nutmeg</div>
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allspice </div>
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1/2 c. Applejack</div>
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sGently toss the fruit in your 9 x 13 pan and dust with flour, Sprinkle with cinnamon, allspice and nutmeg, again gently toss the fruit to coat. Set aside. </div>
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Make the topping by cutting the butter into the flour and sugar and
blending it well. Pour the Applejack evenly over the top of the fruit.
Top the fruit evenly with the crumble topping. Bake for 40 minutes. It is best served with ice cream.</div>
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The next recipe has another warming quality from the bourbon added to it.<br />
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From their website:<br />
<a href="http://hudsonwhiskey.com/whiskeys/baby-bourbon/">Hudson Baby Bourbon</a> <br />
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Once our local farmers harvest and dry the corn grown for our Baby
Bourbon, we grind it, add water and cook the mash for fermenting –
creating a round flavor and balanced palate. Baby Bourbon is left to
mature in our signature small charred new American oak barrels, giving
it a uniquely rich amber color. Small barrels mean more wood contact,
which accounts for its rich, oaky, smoky flavor profile. We never
charcoal or chill filter our bourbon, giving you a full-flavor
experience. You’ll also recognize subtle notes of vanilla and caramel. <br />
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Bourbon Peach Cobbler<br />
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You know the drill preheat the oven to 350 deg. f and have a 9 x 13 baking pan ready.<br />
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2 cans peaches, drained, set the syrup from one can aside.<br />
1 stick of butter<br />
1 1/2 c. sugar<br />
1 cup flour<br />
1 1/2tsp. baking powder<br />
3/4 cup milk<br />
1/4 c. bourbon<br />
1 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/4 tsp. allspice<br />
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Place a stick of butter in the 9 x 13 and place in the oven until melted. In the meantime, mix the spices with 1/2 sugar and set aside. Mix the remaining sugar with the other dry ingredients. Mix the milk with the 1 can worth of syrup and the bourbon. Blend these mixtures together to form a batter. <br />
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Place the peaches evenly in the pan and coat lightly with the butter.
Pour the batter over the peaches and sprinkle with the spiced sugar.
Bake for about 30 minutes until golden on top. Pile with ice cream
while cobbler is still hot!<br />
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<a href="http://www.phrases.org.uk/meanings/a-load-of-cobblers.html">Load of Cobblers</a></div>
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This is a Pinerest, I did that! I can recommend this delicious corn.</div>
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Mexican Street Corn On the Cob</div>
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https://www.pinterest.com/pin/195273333820460506/ </div>
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We had a Iowa meets Mexico meal, Pork Tenderloin sandwiches and the said corn. </div>
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<span id="goog_674354231"></span><span id="goog_674354232"></span><br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-50729029311899892502015-08-29T20:06:00.002-07:002015-09-30T12:29:29.349-07:00Welshman's Caviar Scallops With Green Grape and Mouli Pickles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;">If you want to bring even more flavour from sea to your dishes, try some Laver. It is a Welsh favourite! The main ingredient in Laverbread, or Bara Lawr. </span></div>
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<span style="font-size: small;">Here is the basic <a href="http://allrecipes.co.uk/recipe/34245/welsh-laverbread.aspx">recipe</a> for Laverbread.</span></div>
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<span style="font-size: small;">A Welsh breakfast may consist of Laverbread with eggs, bacon and cockles. Laver can also be folded into oatmeal.</span></div>
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<span style="font-size: small;">Their are all sorts of seafood dishes that include Laver, such as Cawl Lafar. Laver is also made into a sauce to go with lamb. I have even had a cheese that had Laver throughout.</span></div>
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<span style="font-size: small;">Laver contains many vitamins and is a good source of protein, iron and iodine.</span></div>
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Open up a jar of dried Laver and create your own dish.<br />
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For my creation, I started by lightly pickling green grapes and mouli (diakon radish) in a brine that contains mirin, honey, rice wine vinegar. Heat this mixture until the honey is incorporated. Drop in mouli shavings and small diced green grapes. Cool.</div>
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Sear the scallops, then place the pickles with the scallops on a plate. Sprinkle with Welshman's Caviar.<br />
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Enjoy the mild sweet and sour of the pickles with the perfume like quality of the scallops and neighbour Laver.<br />
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-78003746804541277282015-08-19T06:38:00.003-07:002015-08-19T06:39:30.135-07:00Recipe From The Hedgerow - Whinberries<h2 style="background-color: white; box-sizing: inherit; color: #404040; display: inline-block; font-family: Arial, Helvetica, sans-serif; font-size: 1.8rem; line-height: 1.8rem; margin: 0px 0.2rem 6px 0px;">
Whin´ber`ry</h2>
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<tr style="box-sizing: inherit;"><td style="box-sizing: inherit; vertical-align: top; white-space: nowrap;"><b style="box-sizing: inherit;">n.</b></td><td style="box-sizing: inherit; vertical-align: top;"><b style="box-sizing: inherit;">1.</b></td><td style="box-sizing: inherit;"><i style="box-sizing: inherit;">(Bot.)</i> <span class="hvr" style="box-sizing: inherit;">The</span> <span class="hvr" style="box-sizing: inherit;">English</span> <span class="hvr" style="box-sizing: inherit;">bilberry;</span> - so <span class="hvr" style="box-sizing: inherit;">called</span> <span class="hvr" style="box-sizing: inherit;">because</span> it <span class="hvr" style="box-sizing: inherit;">grows</span> on <span class="hvr" style="box-sizing: inherit;">moors</span> <span class="hvr" style="box-sizing: inherit;">among</span> <span class="hvr" style="box-sizing: inherit;">the</span> <span class="hvr" style="box-sizing: inherit;">whins,</span> or <span class="hvr" style="box-sizing: inherit;">furze.</span></td></tr>
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These little guys look quite a bit like tiny blueberries, not surprising because they are closely related. They are softer and juicier than blueberries, they are more perishable. Some other names these berries go by are: blaeberry, whortleberry, or winberry.<br />
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Whinberries are great in pies and jams! You can use them like blueberries are used, they have a more intense flavour.</div>
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Making them into a jam is a good way to preserve the goodness, before they are out of season. </div>
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Whinberry Jam - A small batch</div>
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2 pummets whinberries, washed</div>
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1 1/2 c. sugar</div>
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1/2 tsp. vanilla essence</div>
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Pop all this in a pan and bring to a boil slowly. Turn the heat down and slowly cook until thickened.</div>
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Cool.</div>
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Slather over baked goods, enjoy!</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0tag:blogger.com,1999:blog-4676449905641709066.post-75767152859968806052015-08-15T13:15:00.001-07:002015-08-18T01:51:33.936-07:00Chicken In The Heather - Pan Sauce Version<div class="separator" style="clear: both; text-align: center;">
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This isn't the traditional recipe. This is a pan sauce version, in an attempt to not heat up the house on a hot summer day. The original recipe from Scotland is a roasted bird and is completely delicious. Then again, so is the new version in it's own right. This version also has baby chestnut mushroom halves. This dish has an intense honey flavour with mustard and just a slight hint of curry. It has a wee bit of whiskey, of course.<br />
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Heather honey comes from bees that collect from heather flowers commonly in Scotland, Wales and Northern England (....such as Yorkshire). The beekeepers bring their hives to the heather in mid August and by September the bees will be mostly gathering nectar from the heather flowers that are in bloom. At that time of the year, it may be the only source of nectar.<br />
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<a href="http://world-of-honey.com/honey-products/heather-honey/">World Of Honey</a><br />
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http://world-of-honey.com/honey-products/heather-honey/<br />
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6 chicken breasts, skin and silver skin removed, pound to tenderise, dredged in seasoned flour.</div>
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1 small pummet baby chestnut mushrooms, halved</div>
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1/2 onion, small diced</div>
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2 lrg. cloves garlic, crushed</div>
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1/4 c .dijon mustard</div>
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1/2 c. heather honey</div>
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3 caps scotch</div>
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2 tsp. curry powder</div>
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2 c. chicken stock</div>
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Blend honey, mustard, scotch, curry powder and stock and set aside (....try to dissolved the honey completely). Shallow fry the chicken in vegetable oil. Drain and Set aside. Add the onions and garlic to the pan and cook until soft and lightly browned. Add the mushroom halves. Cook a further 5 minutes, or so. Drain the excess oil. Now add the chicken back, then the stock mixture, turning the chicken to coat it. Cook until thickened and reduced a bit.</div>
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Served with steamed carrots and neeps!</div>
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<br />Marcie Brooks-Smithhttp://www.blogger.com/profile/02464014429736060708noreply@blogger.com0