tag:blogger.com,1999:blog-29764414430892218242024-03-07T00:14:38.390-08:00C R I S P Y T A R T SA little bit salty. A little bit sweet.Erinhttp://www.blogger.com/profile/12731094137090156070noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-2976441443089221824.post-41865271799905957382010-11-22T07:34:00.000-08:002010-11-22T08:37:39.250-08:00A Friendly Thanksgiving<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5193243037/" title="P1050236 by crispytarts, on Flickr"><img alt="P1050236" height="377" src="http://farm5.static.flickr.com/4086/5193243037_a00469d835_z.jpg" width="640" /></a></div><div><br /></div>What does a Tart do when her best friend since preschool makes her first trip to Los Angeles? Take her to Universal Studios? Hollywood Blvd? Venice Beach? Hardly. She throws an apron on her, pulls a 15 pound turkey from the fridge and says, "Welcome to Cali!! Let's peel some carrots!" Sorry Eve!<br /><br />This <a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-turkey-recipe4/index.html" target="new"><i>Barefoot Contessa's version</i></a> is the bomb. If roasting a turkey is intimidating for you, this is your recipe. It's simple and <i>really</i> good. We added root veggies around the turkey which made an insane side dish. Trust me, if we can do it, you can do it.<br /><b><i></i></b><br /><b><i><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i><a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-turkey-recipe4/index.html" target="new">Perfect Roast Turkey</a></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><i>with root veggies</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">adapted by the Tarts</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><a href="https://docs.google.com/document/pub?id=1WE1Ctgvmdi1WwlINqeGrRVL32VIJJ2IeNgCaRlk0LlY">(printable recipe)</a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">1 fresh organic turkey (10 to 12 pounds)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">kosher salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">fresh ground pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">1 large bunch fresh thyme</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">1 whole lemon</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">1 spanish onion, quartered</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">1 head of garlic, halved crosswise</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><div class="separator" style="clear: both; text-align: center;"><i>10 carrots, peeled and cut into 2- inch chunks</i></div><div class="separator" style="clear: both; text-align: center;"><i>8 parsnips, peeled and cut into french fry slices</i></div><div class="separator" style="clear: both; text-align: center;"><i>10 red potatoes, halved</i></div><div class="separator" style="clear: both; text-align: center;"><i>3 heads of fennel, fronds removed,</i></div><div class="separator" style="clear: both; text-align: center;"><i>cut into wedges through the core</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-style: normal;"><b><i></i></b></span></i></div><i><span class="Apple-style-span" style="font-style: normal;"><b><i><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">Preheat oven to 350˚.</span></div></i></b></span></i><div><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div><div><i>Cut veggies into medium size pieces. Toss with 1/4 cup of olive oil. Set aside.</i></div></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">Take giblets out of the turkey and wash turkey inside and out. If it grosses you out, force your best friend to do it...</span></div></i></b></span></div></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"></span></span><br /><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5193264731/" title="P1050244 by crispytarts, on Flickr"><img alt="P1050244" height="640" src="http://farm5.static.flickr.com/4128/5193264731_2978be6ac5_z.jpg" width="359" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div></i></b></span></div></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">Pat outside until dry. Place turkey in large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, onion, lemon and garlic. </span></div></i></b></span></div></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><a href="http://www.flickr.com/photos/crispytarts/5193840850/" title="P1050246 by crispytarts, on Flickr"><img alt="P1050246" height="640" src="http://farm5.static.flickr.com/4091/5193840850_48900fc5ea_z.jpg" width="364" /></a><br /></span><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">Brush the outside of turkey with butter (or olive oil). Salt and pepper liberally. Tie the legs together with string and tuck the wing tips under the body of the turkey. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5193841160/" title="P1050248 by crispytarts, on Flickr"><img alt="P1050248" height="640" src="http://farm5.static.flickr.com/4110/5193841160_66162935aa_z.jpg" width="360" /></a></div><div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><br /></span></i></b></div></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;">Roast the turkey for an hour and 15 min. Then add the veggies around the turkey and continue roasting for another hour and 15 min</span></div></i></b></span></span></div></i></b></span> or until the juices run clear when you cut between the leg and thigh. Transfer the turkey to a cutting board and cover with aluminum foil. S</span><span class="Apple-style-span" style="font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><div class="separator" style="clear: both; display: inline !important; text-align: center;">tir the vegetables in the pan and continue to cook in the juice while turkey rests for 20 minutes.</div></span></div></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"></span><br /><span class="Apple-style-span" style="font-weight: normal;"><div class="separator" style="clear: both; display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-style: normal;"></span></div><span class="Apple-style-span" style="font-style: normal;"><div><div><a href="http://www.flickr.com/photos/crispytarts/5193244399/" title="P1050267 by crispytarts, on Flickr"><img alt="P1050267" height="640" src="http://farm5.static.flickr.com/4145/5193244399_502cc6269a_z.jpg" width="400" /></a></div></div></span></span></div></i></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b><i><div style="display: inline !important; text-align: center;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><br /></span><span class="Apple-style-span" style="font-weight: normal;"><div class="separator" style="clear: both; display: inline !important; text-align: center;">Then plate, slice and serve! This turkey smelled so good, we couldn't wait to get going. We didn't even stop and take a final shot to show my fellow Tart! Sorry Danielle! </div></span></div></i></b></span></div><div><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><br /></i></b></span></div></i></b><div class="separator" style="clear: both; text-align: center;">* W<i>e used leftover turkey and the veggies for a turkey pot pie the next day. YUM!</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>For other Thanksgiving faves, check out these links...</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://crispytarts.blogspot.com/2009/11/pumpkin-pie-pandemonium-day-5.html" target="new">Pumpkin Pie Pandemonium</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://crispytarts.blogspot.com/2009/12/this-year-on-first-thanksgiving-since.html" target="new">Holiday Faves from Fantastic Friends</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/dried-cherry-italian-sausage-stuffing-10000001031588/index.html" target="new">Dried-Cherry and Italian Sausage Stuffing</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://crispytarts.blogspot.com/2009/11/janices-pumpkin-bread.html" target="new">Janice's Pumpkin Bread</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/savory-corn-cobbler-10000001118166/index.html" target="new">Savory Corn Cobbler</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-sweet-potato-wedges-10000001687961/index.html" target="new">Roasted Sweet Potato Wedges</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/warm-apricot-cranberry-sauce-10000001687956/index.html" target="new">Warm Apricot-Cranberry Sauce</a></b></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="text-align: left;clear: both; ">Have a beautiful Thanksgiving!</div>Erinhttp://www.blogger.com/profile/12731094137090156070noreply@blogger.com3tag:blogger.com,1999:blog-2976441443089221824.post-39260334137385975772010-11-05T01:07:00.000-07:002010-11-06T17:00:59.441-07:00You Make Me Wanna Soup<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5145725425/" title="IMG_0389 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4024/5145725425_0bdc8a1c07_z.jpg" width="640" height="427" alt="IMG_0389" /></a></div><div><br /></div><div><i><span class="Apple-style-span" style="font-style: normal; "><b><i><div style="text-align: left; "><span class="Apple-style-span" style="font-style: normal; font-weight: normal; ">We Tarts love a good soup and this one from <a href="http://www.cristinasofsunvalley.com/" target="new">Cristina's Restaurant</a> in Sun Valley makes us wanna sang with some Salt-N-Pepa...</span></div></i></b></span></i></div><div><i><br /></i></div><div><i>Hey yeah I wanna soup baby...</i></div><div><i><br /></i></div><i>Soup soup ba-doop </i><div><i>Soup ba-doop</i></div><div><i>Soup ba-doop ba-doop ba-doop</i></div><div><i>Soup ba-doop </i></div><div><i>Soup ba-doop<br /></i><div style="text-align: center;"><b><i><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; ">Soup ba-doop ba-doop ba-doop</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; ">Here I go here I go here I go again</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; ">Girls what's my weakness? (Soup!)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><i><br /></i></span></div></i></b></div><div style="text-align: center;"><b><i>Butternut Squash Soup with Pears, Apples & Leeks</i></b></div><div style="text-align: center;"><i>adapted from </i><i><a href="http://http://www.amazon.com/Cristinas-Tuscan-Table-Cristina-Cook/dp/1423600649" target="new">Cristina's Cookbook</a></i></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=1YB4qPgm2HSPaZtYn_FMXUduXJFPHejPRjRYykkRw3YY">(printable recipe)</a></i></div><div style="text-align: center;"><i>serves 5</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>1 Tbsp extra virgin olive oil</i></div><div style="text-align: center;"><i>1 Tbsp butter</i></div><div style="text-align: center;"><i>1/4 cup sliced leeks</i></div><div style="text-align: center;"><i>1 cubed apple (save core for stock)</i></div><div style="text-align: center;"><i>1 cubed pear (save core for stock)</i></div><div style="text-align: center;"><i>1/2 Tbsp chopped fresh sage (reserve stalks for stock)</i></div><div style="text-align: center;"><i>1/2 Tbsp fresh thyme (reserve stalks for stock)</i></div><div style="text-align: center;"><i>1/8 cup of marsala wine</i></div><div style="text-align: center;"><i>6 cups <b>pear stock</b> (recipe below)</i></div><div style="text-align: center;"><i>3 cups <b>roasted butternut squash</b> (recipe below)</i></div><div style="text-align: center;"><i>sea salt and pepper to taste</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>In a large pot, heat olive oil and butter. Add leeks, apples and pears. Sauté over medium heat until leeks are translucent, about 3 to 5 minutes. Stir in sage and thyme, cook 2 more minutes. Add wine, simmer for a few minutes, then add stock and squash. Simmer for an hour. Add salt and pepper to taste. (We used a good amount of salt as it needed it.) If you prefer a thicker soup cook 20 more minutes. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>We puréed our soup and garnished it with pears sautéed in vegan butter and sage. The end result was delicious!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4046/5145724303_d744eda35b_z.jpg" width="640" height="427" alt="IMG_0290" /></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></i></div><div><i><br /></i></div><div style="text-align: center;"><b><i>Roasted Butternut Squash</i></b></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>2 medium size butternut squash</i></div><div style="text-align: center;"><i>1/2 Tbsp fresh thyme leaves</i></div><div style="text-align: center;"><i>1/2 Tbsp fresh sage</i></div><div style="text-align: center;"><i>1/2 Tbsp chopped garlic</i></div><div style="text-align: center;"><i>sea salt and pepper to taste</i></div><div style="text-align: center;"><i>1/4 cup olive oil</i></div><div style="text-align: center;"><i>pinch of cinnamon</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Preheat oven to 450˚</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Cut squash in half lengthwise, seed, and place on baking sheet, skin side down. Sprinkle with all ingredients and drizzle with olive oil. Roast for 1 1/2 hrs or until soft. Cool, then scoop out squash from skin. </i></div><div style="text-align: center;"><i><b><br /></b></i></div><div style="text-align: center;"><i><b>Apple-Pear Stock</b></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>1 gallon water</i></div><div style="text-align: center;"><i>1 apple core</i></div><div style="text-align: center;"><i>1 pear core</i></div><div style="text-align: center;"><i>2 small leeks, green part only</i></div><div style="text-align: center;"><i>2 celery stalks</i></div><div style="text-align: center;"><i>2 cloves garlic</i></div><div style="text-align: center;"><i>2 bay leaves</i></div><div style="text-align: center;"><i>2 sprigs each of thyme and sage</i></div><div style="text-align: center;"><i>1/2 tsp fennel seed</i></div><div style="text-align: center;"><i>1/2 tsp nutmeg</i></div><div style="text-align: center;"><i>2 Tbsp maple syrup</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>*The recipe called for 1/2 tsp celery seed, but we opted out and added a tsp of sea salt.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>In a stockpot, bring ingredients to a rolling boil, then simmer for 30 min. Strain and reserve stock. </i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5145726559/" title="IMG_0379 by crispytarts, on Flickr"><img src="http://farm2.static.flickr.com/1323/5145726559_7fbc63e33a_z.jpg" width="640" height="427" alt="IMG_0379" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Oh, you make me wanna soup</div><div style="text-align: left;">Hey yeah, I wanna soup, baby</div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com2tag:blogger.com,1999:blog-2976441443089221824.post-64148338998359938552010-10-19T23:26:00.000-07:002010-10-19T23:28:15.090-07:00Life In The Fast Lane<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5087294032/" title="IMG_0279 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4154/5087294032_c164be889f_z.jpg" width="640" height="427" alt="IMG_0279" /></a></div><div><br /></div><div>The Eagles got nothin' on a Tart. Especially one who also happens to be a new mom. They thought their lane was fast? Try making dinner while br**stfeeding and changing a baby, doing laundry, cleaning the house, revamping a computer, grocery shopping, working and oh yeah, attempting to spend quality time with what's-his-name? That guy? You know, the one who helped make the baby? You think you live in the fast lane, Don Henley? I don't think so.</div><div><br /></div><div>This week, we're posting something simple...in honor of you moms out there who want something easy, delicious and nutritious that you can whip up in a snap. This couscous is from one of our favorite finds, <i>Veganomicon. </i>This book is packed with delicious, vegan recipes that you can serve to any palate and without the fear they're thinking, "WTF?!"</div><div><br /></div><div>We served this between 3 of us along with some sautéed kale and it was plenty. But if serving solo for more than 2 or 3 people, we'd suggest doubling the recipe. And if you've never tried Israeli couscous, you're in for a real treat! Similar to Italian orzo, this wheat-based baked pasta is shaped into little pearls and therefore is also referred to as pearl couscous. Check the bulk section of your grocery store as it's hard to find a boxed version with 2 cups in it. For a gluten-free version, we'd suggest substituting brown rice. Just adjust the water and cooking time.</div><div><br /></div><div style="text-align: center;"> <i><b>Israeli Couscous w/Pistachios & Apricots</b></i></div><div style="text-align: center;"><i>from <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X" target="new">Veganomicon</a></i></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=1RGikc1uxy_LJbAEjlPb4U_dz648rMdtj38dBZZK7LsQ">(printable version)</a></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>2 Tbsp. vegetable oil (we used olive)</i></div><div style="text-align: center;"><i>3 cloves garlic, minced</i></div><div style="text-align: center;"><i>2 cups Israeli couscous</i></div><div style="text-align: center;"><i>2 1/2 cups water</i></div><div style="text-align: center;"><i>1 cinnamon stick</i></div><div style="text-align: center;"><i>1 tsp. ground cumin</i></div><div style="text-align: center;"><i>1/4 tsp. ground cardamom</i></div><div style="text-align: center;"><i>several pinches of freshly ground black pepper</i></div><div style="text-align: center;"><i>1/2 tsp. salt</i></div><div style="text-align: center;"><i>zest from 1 lime</i></div><div style="text-align: center;"><i>1/4 cup chopped fresh mint</i></div><div style="text-align: center;"><i>1/2 cup chopped dried apricots, chopped to the size of raisins (we used Turkish)</i></div><div style="text-align: center;"><i>1/2 cup shelled pistachios</i></div><div style="text-align: center;"><i>Juice from 1/2 lime</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Preheat a large heavy-bottomed skillet over medium-low heat. Place garlic and oil in the pan and sauté for 1 minute. Add the couscous, raise the heat to medium and stir constantly for 4 to 5 minutes; the couscous should start to toast.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 Tbsp. of mint, all the apricots, pistachios and lime juice. Stir, cover and cook for 5 more minutes. At this point, the water should be thoroughly absorbed. (We didn't go the full 5 as it was starting to stick. Just eyeball it.)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Remove the cinnamon stick, fluff the couscous with a fork, garnish with remaining mint and serve. This is sooooooo good!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><a href="http://www.flickr.com/photos/crispytarts/5098132081/" title="IMG_0280 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4090/5098132081_1b1f97fd77_z.jpg" width="640" height="427" alt="IMG_0280" /></a></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div></span></i></div></span></i></div><div style="text-align: center;"><i>Try not to eat it all before serving. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><i>I see you, </i></span>Erin. I'm right here...</i><i></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5087319610/" title="IMG_0286 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4083/5087319610_4519e1acd1_z.jpg" width="501" height="640" alt="IMG_0286" /></a></div><div><br /></div><div style="text-align: center;"><i>Okay, clearly you're not getting it. I WILL drink all your wine. Oh, wait, I already did. Oops!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5087318822/" title="IMG_0283 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4133/5087318822_f8f45e3c10_z.jpg" width="640" height="427" alt="IMG_0283" /></a></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com3tag:blogger.com,1999:blog-2976441443089221824.post-91786829271889088412010-10-13T07:53:00.000-07:002010-10-13T07:58:33.547-07:00Big Love<div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5074326408/" title="P1040600_2 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4109/5074326408_498aae9938_z.jpg" width="640" height="360" alt="P1040600_2" /></a></div><div><br /></div><div><div><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;">I am in the midst of a love affair with the <i><a href="http://www.bigsurbakery.com/#/home" target="new">Big Sur Bakery Cookbook</a></i>. A full-on, put on my baggie pants, cholesterol be damned, throw the weight scale out the window...tryst. This cookbook is like an albatross of love wrapped firmly around my neck. Whatever it wants, it gets. </span><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;">Today, it told me to make this doughnut recipe...ASAP. </span></div></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;">Never one to 'dough it' alone and without Danielle for back up, I enlisted my friend Michelle who is visiting from NYC. Michelle makes a Tart proud as she's tried many of the recipes we CTs have posted over the last year. She's turned into a talented little Tartalini and was eager to get her Big Sur on. </span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;">So we did, of course...for <i><a href="http://www.bigsurbakery.com/#/home" target="new">Big Sur Bakery</a></i>. All in the name of love. Ahhhh...</span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><div style="text-align: center;"><b><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">Big Sur Bakery Doughnuts</span></i></span></b><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">w/ Lemon-Honey Glaze</span></i></span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><a href="https://docs.google.com/document/pub?id=1soGdA1jSmx2WQNwcJBAQzBUsOUB5AZC2pwMmvuGxEs4" target="new">(Printable recipe)</a></i></span></div><div><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><br /></span></i></span></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;">1/4 cup lukewarm water</span></i></span></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">1 tablespoon + 1 teaspoon active dry yeast</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">2-1/4 cups bread flour (plus extra for dusting)</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">1-1/4 cups + 1 tablespoon pastry flour</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">1-1/2 teaspoons baking powder</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">2 tablespoons sugar</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">3/4 teaspoon salt</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">1-1/2 teaspoons freshly grated nutmeg</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">5 tablespoons whole milk powder</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">3/4 cup cold water</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">6 tablespoons unsalted butter, softened</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">1 large egg</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"></span></i></span><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">canola oil, for frying</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"><br /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;">*Jelly or preserves, optional</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:Verdana, Arial, sans-serif;font-size:medium;"><i><span class="Apple-style-span" style="font-family:georgia;"><br /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In the bowl of an electric mixer, place the lukewarm water and sprinkle the yeast over. Stir and leave for 5 minutes.<br /><br />In another large bowl, whisk together the bread flour, pastry flour, baking powder, sugar, nutmeg, and milk powder until combined. Take about 1-1/2 cups of this and add it to the activated yeast, along with the cold water, unsalted butter, and egg. With the dough hook fitted, mix on low for a minute. With the mixer still on, add the remaining flour mixture in the span of a minute. Increase the speed to medium and knead for 2 minutes, then scrape down the sides and knead on high speed for 2 minutes. Spray a large bowl with baking spray, place the dough inside and cover the top loosely with cling film. Refrigerate overnight.</span></span></span></i></span></div><div style="text-align: center;"><i><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Turn the dough out on a floured surface and roll 1/2 inch thick. Cut out 3-1/2 inch doughnut rounds, with a hole diameter of 1 inch. </span></i></span></span></span></span></i><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background- font-style: normal; display: inline !important; font-family:Times;color:transparent;"><span id="internal-source-marker_0.8050712696276605" style=" color: rgb(0, 0, 0); background- font-weight: normal; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; font-family:Georgia;color:transparent;"><span class="Apple-style-span" style="font-size:medium;">(For jelly doughnuts, do not cut a 1 inch hole.) </span></span></div></i></span></span></span></i><i><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Line a sheet pan with a linen towel and dust it with flour. Place the doughnuts and the holes on the pan and cover loosely with cling film. Let it rise in a warm place for 30 minutes, or until doubled in size.</span></i></span></span></span></span></i></div></span></span></div><div><div><span class="Apple-style-span" style="font-family:georgia;"><i><span id="goog_1954227113"></span><span id="goog_1954227114"></span></i></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><br /></span></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5074326388/" title="P1040559_2 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4084/5074326388_ebeb9a9092_z.jpg" width="640" height="349" alt="P1040559_2" /></a></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">Fill a pot with oil about 2 inches deep and heat over low heat until the oil reaches 350°F. Fry the doughnuts without crowding, flipping halfway through cooking, which should take about 4 minutes in all. Transfer to a plate lined with paper towels to cool.</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:georgia;"><i><br /></i></span></div><div style="text-align: center;"><i><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Lemon-Honey Doughnut Glaze</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></li></ul></i></i></div><div style="text-align: center;"><i><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1-1/2 cups powdered sugar, sifted</span></span></li></ul></i></i></div><div style="text-align: center;"><i><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></li></ul></i></i><i><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">3 tablespoons honey</span></span></li></ul></i></i></div><div style="text-align: center;"><i><i><ul style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><li style="display: inline !important; "></li></span></span></ul></i><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">grated zest of 1 lemon</span></span></li></ul></i></i></div><div style="text-align: center;"><i><i><ul style="display: inline !important; "><li style="display: inline !important; "><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">3 tablespoons whole milk</span></span></li></ul></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Combine all the ingredients in a bowl with a whisk until smooth. Dip the top half of the cooled doughnuts and shake off the excess.</span></span></i></span></span></li></ul></i></i></div><div style="text-align: center;"><i><i><ul style="display: inline !important; "><li style="display: inline !important; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></i></span></span></li></ul></i></i></div><div style="text-align: center;"><i><i><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/crispytarts/5078557508/" title="P1040590 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4092/5078557508_08df684ab6_z.jpg" width="640" height="336" alt="P1040590" /></a></div></span></span></div></i></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Yes, some are a little overdone and one has a large bite taken out of it, but what can we say...we're Tarts.</span></span></i></div><div style="text-align: center;"><blockquote type="cite" style=" ;font-family:Helvetica;font-size:medium;"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><i>For the jelly doughnuts, poke a hole with the back of a wooden spoon or use a pastry gun with a filling attachment and fill with jam of choice (we used raspberry) until the doughnut feels a little heavy. Then dip in glaze. </i></span></span></div></div></blockquote></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5074326394/" title="P1040577_2 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4148/5074326394_7fc02efefe_z.jpg" width="369" height="640" alt="P1040577_2" /></a></div><div style="text-align: center;"><blockquote type="cite" style=" ;font-family:Helvetica;font-size:medium;"><div style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><span class="Apple-style-span" style="font-family:georgia;"><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><i>These were the hit of the party...you know, the one in Michelle's mouth.</i></span></div></div></blockquote></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5074326400/" title="P1040584 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4104/5074326400_f95710b058_z.jpg" width="366" height="640" alt="P1040584" /></a></div><br /><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:Georgia, serif;">Wondering why I'm not posting pics of me eating a doughnut? I just had a baby...and I'm <i>EATING DOUGHNUTS! </i> I may be in love, but I'm not stupid:) </span></span></span>Erinhttp://www.blogger.com/profile/12731094137090156070noreply@blogger.com4tag:blogger.com,1999:blog-2976441443089221824.post-72947648401985318002010-09-19T22:45:00.000-07:002010-09-19T22:47:09.690-07:00An Apple Cake A Day...<div style="text-align: center;"><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal; "><div><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5002586563/" title="IMG_0090 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4145/5002586563_00ae66455e_z.jpg" width="640" height="427" alt="IMG_0090" /></a><br /></div></span></i></div></span></i></div></div><div style="text-align: center;"><br /></div><div><div style="text-align: left; ">...keeps the doctor away. We're <i>pretty</i> sure we read that somewhere. So, in pursuit of good health, we will force ourselves to eat this <i>wtf?!</i> cake from the <i>Big Sur Bakery Cookbook</i>. It's a bit labor intensive, but come on, our health is on the line.</div></div><div style="text-align: left; "><br /></div><div style="text-align: left; ">The star of this recipe is freshly grated nutmeg...</div><div><br /></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/5002601921/" title="IMG_0077 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4087/5002601921_b67e5fb836_z.jpg" width="640" height="427" alt="IMG_0077" /></a></div><div><br /></div><div>Fresh nutmeg is known to have some serious medicinal properties. See how good this cake is for us? If you don't have access to fresh, don't fret, just use whatcha got in that there cupboard.</div><div><br /></div><div style="text-align: center;"><i><b>Apple Upside-Down Cake</b></i></div><div style="text-align: center;"><i>from the <a href="http://www.bigsurbakery.com/#/shop" target="new">Big Sur Bakery Cookbook</a></i></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=14qPlmG6Fxz5G4vLWyC3D8nBOHlox0vRGxzYSUDY3U18">(printable recipe)</a></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div><a href="http://www.flickr.com/photos/crispytarts/5002585467/" title="IMG_0086 aby crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4127/5002585467_4b87952540_z.jpg" width="640" height="427" alt="IMG_0086" /></a></div><div><br /></div><div><b><i>Apple Butter:</i></b></div><div><i>(This makes more than you need, but the leftovers are a delicious addition to pancake batter, a turkey/brie sandwich or stirred into oatmeal.)</i></div><div><b><i><br /></i></b></div><div><i>1 vanilla bean</i></div><div><i>6 apples, peeled, cored and cut into 1/2-inch cubes</i></div><div><i>juice of 1 lemon</i></div><div><i>1/4 cup apple juice</i></div><div><i>2 tsp. freshly grated nutmeg</i></div><div><i>1/4 cup sugar</i></div><div><i><br /></i></div><div><i>Split vanilla bean and scrape out pulp. Add pulp and pod to medium saucepan. Add apples, lemon juice, apple juice, nutmeg and sugar. Cover and cook over medium heat for 7 to 10 minutes. Apples should be steamed and soft. Smash apples with the back of a wooden spoon to form a sauce. Reduce heat to low and continue to cook til moisture evaporates another 10 to 15 minutes. Let the apple butter cool to room temperature. Remove the vanilla pod. </i></div><div><i><br /></i></div><div><i>Put oven rack in middle position and preheat to 350˚.</i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><div><a href="http://www.flickr.com/photos/crispytarts/5006059950/" title="IMG_0094 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4087/5006059950_7671941500_z.jpg" width="640" height="427" alt="IMG_0094" /></a><br /></div></span></i></div></span></i></div><div style="text-align: center;"><i><b><br /></b></i></div><div style="text-align: center;"><i><b>Caramel Apples:</b></i></div><div style="text-align: center;"><i><b><br /></b></i></div><div style="text-align: center;"><i>1/4 cup unsalted butter, room temp</i></div><div style="text-align: center;"><i>1 1/4 cup sugar</i></div><div style="text-align: center;"><i>5 apples, peeled, cored and cut into 8 wedges</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Cream the butter and sugar in an electric mixer fitted with the paddle attachment for 1 to 2 minute. Transfer the mixture to a 10-inch cast-iron skillet and cook over medium heat until it caramelizes to a deep golden brown, about 5 to 8 min. Carefully add the apple wedges, fanning them in a circle, transfer the skillet to the oven and bake until the apples are tender but still retain their shape, about 10 min. Remove from the oven and let them cool completely in skillet. Leave the oven on.</i></div><div><br /><a href="http://www.flickr.com/photos/crispytarts/5002590579/" title="IMG_0171 by crispytarts, on Flickr"></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4103/5003196162_fab53c1d45_z.jpg" width="640" height="427" alt="IMG_0167" /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><b><i>The Cake:</i></b></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>1/2 cup unsalted butter, room temp</i></div><div style="text-align: center;"><i>1 cup dark brown sugar, packed</i></div><div style="text-align: center;"><i>1/2 tsp salt</i></div><div style="text-align: center;"><i>2 tsp baking powder</i></div><div style="text-align: center;"><i>1 tsp freshly grated nutmeg </i></div><div style="text-align: center;"><i>1 egg, beaten</i></div><div style="text-align: center;"><i>1 cup apple butter</i></div><div style="text-align: center;"><i>1 3/4 cup all purpose flour</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>While the apples are cooling down, prepare the cake batter. Cream the butter, brown sugar, salt, baking powder and nutmeg in an electric mixer with the paddle attachment. Add the egg and 1 cup apple butter and mix to combine. Add flour, taking care not to over mix. Gently pour the cake batter directly over the caramel apples in the iron skillet and bake 35 to 45 minutes. Cake is ready when skewer inserted in the middle comes out clean. Remove from oven and let cool slightly.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Using a pair of kitchen towels or mitts, invert the cake onto a plate that is slightly larger than the skillet. Flip it quickly. Slowly lift off the skillet. If any apples stick, remove them gently with a spatula and place back on cake. Let cake sit for 20 minutes before serving.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><a href="http://www.flickr.com/photos/crispytarts/5002590579/" title="IMG_0171 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4127/5002590579_f23d2e7e0d_z.jpg" width="640" height="427" alt="IMG_0171" /></a></div><div><br /></div><div style="text-align: left;">Time to kick back, enjoy a slice and pat ourselves on our very healthy backs!</div></span></i></div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com12tag:blogger.com,1999:blog-2976441443089221824.post-89068714282575905902010-09-12T22:00:00.000-07:002010-09-12T22:22:16.927-07:00Hit Me Baby One More Time<div style="text-align: left;"><div style="text-align: center; "><a href="http://www.flickr.com/photos/crispytarts/4983614350/" title="Pizza final by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4091/4983614350_0df57519ea_z.jpg" width="640" height="427" alt="Pizza final" /></a></div><div><br /></div></div><div style="text-align: left;">We know, we know, asparagus isn't really in season anymore, but the Tarts who rarely show up to a party on time, pay no mind. Besides, California asparagus has been taking a hit in recent years thanks to its cheaper competitors in Mexico and Peru. So when we saw some lingering asparagus at the Santa Monica Farmers Market, we pounced on it, eager to boost Cali's market share...ever so slightly. Your welcome Spears.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Deb, who's always on time, posted this recipe for <a href="http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/" target="new"><i>shaved asparagus pizza</i></a> back in May when the Spears were in their prime...way before they were charged with sexual harassment by their farmer...wait...security guard. Hold it. I've got my Spears confused. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We adapted her recipe, adding poblano and leeks to ramp up the flavor. We also opted for a whole-wheat crust that uses equal parts whole-wheat flour and all-purpose flour. You can choose 12 oz for a thinner crust or 1 lb. for thicker crust. Just click the link below for the 12 oz version.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I had just purchased new yeast that I couldn't find anywhere in my newly organized kitchen (why is it harder to find stuff when you're organized?), so I grabbed some old stuff I had stashed in a drawer. Thank Goddess one of us took a closer look...</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4982998511/" title="Erin discovering by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4112/4982998511_4b866bc3eb_z.jpg" width="640" height="427" alt="Erin discovering" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Apparently, it was ancient...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="http://www.flickr.com/photos/crispytarts/4985761352/" title="Yeast CC by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4125/4985761352_f9bd780b8f_z.jpg" width="640" height="427" alt="Yeast CC" /></a><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;">Ye olde Hub ran out and grabbed us some non-toxic yeast. Thanks Ham!</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><i><b>Whole-Wheat Pizza Dough</b></i></div><div style="text-align: center;"><i>from <a href="http://www.eatingwell.com/recipes/whole_wheat_pizza_dough.html" target="new">www.eatingwell.com</a></i></div><div style="text-align: center;"><i>(for 1 lb. dough)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>1 cup whole-wheat flour</i></div><div style="text-align: center;"><i>1 cup all-purpose flour</i></div><div style="text-align: center;"><i>1 package quick rising yeast</i></div><div style="text-align: center;"><i>1 tsp. salt</i></div><div style="text-align: center;"><i>1/2 tsp. sugar</i></div><div style="text-align: center;"><i>3/4 cup hot water (120-130˚F)</i></div><div style="text-align: center;"><i>1 Tbsp. olive oil</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Combine flours, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. (We didn't follow the temp guideline...shocking, we know.) With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 more Tbsp. warm water. If too sticky, add 1 to 2 Tbsp. all-purpose flour. Process until dough forms a ball and then process for 1 minute to knead.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>The recipe then calls to transfer to a well-floured surface, etc...but we just put it in a bowl and covered with a towel and let it sit for about 20 min.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><a href="http://www.flickr.com/photos/crispytarts/4983615642/" title="CU Shaved asparagus by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4084/4983615642_4cc34cd97c_z.jpg" width="640" height="427" alt="CU Shaved asparagus" /></a></div><div><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div style="display: inline !important; "><b><i>Shaved Asparagus and Poblano Pizza</i></b></div></span></i></div><div><i>adapted from <a href="http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/" target="new">Smitten Kitchen</a></i></div><div><i><a href="https://docs.google.com/document/pub?id=1L5hCzV7TcerSwLqA4qV5FA3kZVQq6PrTlTgSv8XljZM" target="new">(printable recipe)</a></i></div><div><br /></div><div><i>1 lb. whole-wheat dough</i></div><div><i><br /></i></div><div><i>1/2 lb. asparagus</i></div><div><i>1 poblano pepper</i></div><div><i>1/2 cup leeks, sliced into half moons</i></div><div><i>1/2 lb. mozzarella, cubed</i></div><div><i>1/4 cup shaved parmesan</i></div><div><i>5 basil leaves, chopped or chiffonade</i></div><div><i>1 Tbsp. olive oil</i></div><div><i>course salt/pepper</i></div><div><i><br /></i></div><div><i>Preheat the oven to 500˚. If you have a pizza stone, place it in the oven.</i></div><div><i><br /></i></div><div><i>Trim and seed your poblano and slice into full moons...or whatever shape that is...</i></div><div><br /></div><div><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><a href="http://www.flickr.com/photos/crispytarts/4983005643/" title="Poblano by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4111/4983005643_f3e50c2e94_z.jpg" width="640" height="427" alt="Poblano" /></a></div><div><br /></div><div><i>Next, the most tedious and frustrating part...shaving the asparagus. Try and buy the thickest asparagus you can find. Ours was very thin which proved to be maddening. Grab each spear by the base, lay flat on a cutting board and with a vegetable peeler, shave by pulling from the base all the way to the tip. We found that the first one or two shaved nicely, but the last couple resulted in chunky, broken off bits. Don't worry. Just do your best and pitch it all in a bowl. Then lightly toss with olive oil, a pinch or four of salt and pepper. Set aside.</i></div></span></i></div></span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4983007665/" title="Marinating asp by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4151/4983007665_7744dfb124_z.jpg" width="640" height="427" alt="Marinating asp" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>On a floured surface, roll out your dough into a 13 inch circle. Don't worry if it's not perfect; just tell yourself it's rustic. Fold the edges under and pinch if you want a thicker edge, otherwise leave it be. If using a stone, place the circle on a floured pizza peel board, otherwise place the dough on a round, floured pizza pan. (You can also form your dough into a rectangle and place onto a floured baking sheet.) </i><i>Brush the crust with a little olive oil to make it crispy then sprinkle with parmesan. Next, distribute the poblano rings evenly. Top with mozzarella cubes, then leeks and finally...pile with the shaved asparagus.</i><i> </i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4983611328/" title="Raw pizza CU by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4146/4983611328_2e2e78f64f_z.jpg" width="640" height="427" alt="Raw pizza CU" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Open the oven door and slide the pizza from the peel onto the pizza stone. (If you like to rebel against good advice, like we do, and you don't flour your board, you may need some extra hands and a few spatulas to get it from peel to stone.) </i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4983010401/" title="Raw pizza by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4084/4983010401_900ec4aab9_z.jpg" width="640" height="427" alt="Raw pizza" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Bake for 10 to 15 minutes (we went all 15) until edges are browning, cheese is bubbling and a few spears are slightly charred. Sprinkle the pizza with the basil, serve and watch it disappear. If you want to take it up to a level of insanity, you can also drizzle your slice with this <a href="http://crispytarts.blogspot.com/2010/09/i-said-you-wanna-be-tart-in-somethin.html">basil oil</a>. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">But beware...everyone will want a bite. Even a baby...may hit you up...</div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4964216271/" title="Tiny tart by crispytarts, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.flickr.com/photos/crispytarts/4964216271/" title="Tiny tart by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4152/4964216271_0d52bd74e9_z.jpg" width="640" height="427" alt="Tiny tart" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div style="text-align: left;">...one more time.</div><div><i><br /></i></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com4tag:blogger.com,1999:blog-2976441443089221824.post-54413234956662593412010-09-07T08:32:00.000-07:002010-09-07T09:40:18.190-07:00I Said You Wanna Be TART-in Somethin'...<div><span class="Apple-style-span" style="font-size:small;">...you got to be TART-in' somethin'...</span></div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4964797274/" title="Burrata CU by crispytarts, on Flickr"><img alt="Burrata CU" height="427" src="http://farm5.static.flickr.com/4150/4964797274_b8c9d51d37_z.jpg" width="640" /></a></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">And <a href="http://www.bigsurbakery.com/#/home" target="new">Big Sur Bakery</a> TART-ed somethin' serious with this Heirloom/Burrata salad...somethin' that's too high for us Tarts to get over anytime soon. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">You start with a basil oil that will knock your socks off...</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4964791204/" title="Basil Oil by crispytarts, on Flickr"><img alt="Basil Oil" height="427" src="http://farm5.static.flickr.com/4110/4964791204_a3fabe186b_z.jpg" width="640" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;">We halved the recipe and still had plenty left over. Erin drizzled it over eggs the next morning and said it was yummilicious.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:Arial, Georgia, sans-serif;"></span><br /></span><span class="Apple-style-span" style="font-family:Arial, Georgia, sans-serif;"><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Heirloom Tomato Salad with Microgreens, </span></span></i></strong></div><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Burrata and Balsamic-Basil Dressing</span></span></i></strong></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">from the </span><span class="Apple-style-span" style="font-size:small;"><a href="http://www.amazon.com/Big-Sur-Bakery-Cookbook-Restaurant/dp/0061441481" target="new">Big Sur Bakery Cookbook</a></span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;"><a href="https://docs.google.com/document/pub?id=1aD20atjHvhd4TPvA8VyqtVBOD7J6QxTMYH8I6NTqPtc">(printable recipe)</a></span></i></span></div><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></i></strong></div><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Basil Oil*</span></span></i></strong></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;">3 bunches of basil (leaves and stems)</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;">1 cup rice bran oil or canola oil</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;">1 Tbsp. Kosher salt</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;">*Makes about 1 cup</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;">Fill a bowl halfway with water and about a dozen ice cubes. Set aside.</span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><div><span class="Apple-style-span" style="font-size:small;">Bring 4 quarts water to a boil in a large pot. Add the salt and blanch the basil in boiling water until its bright green, 20 to 30 seconds. Immediately strain the basil and place it in the ice water. Let it cool for 2 minutes (the ice water will stop the basil from overcooking and help it color). Squeeze the basil dry in a kitchen towel.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Put the blanched basil (stems and all) in a blender, add the oil, and pur</span><i><span class="Apple-style-span" style="font-size:small;">e</span></i><span class="Apple-style-span" style="font-size:small;">e. Let the puree sit for 2 hours at room temperature.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Strain the puree through a fine-mesh sieve into a container. Reserve the basil oil at room temperature until ready to use. It will keep in the refrigerator for several weeks.</span></div></i></span></div><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></i></strong></div><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Salad</span></span></i></strong></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">12 ounces (about 3 balls) burrata </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons pine nuts </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/4 cup balsamic vinegar </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4 fresh basil leaves </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon Dijon mustard </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3/4 cup rice bran oil or canola oil </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Kosher salt</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Freshly ground black pepper </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">6 assorted heirloom tomatoes </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cups (4 ounces) microgreens </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/4 cup basil oil</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"></span></span></span></i><span class="Apple-style-span" style="font-size:small;"><br /><span class="Apple-style-span" style=" ;font-size:16px;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">About 30 minutes before serving time, pull the burrata from the refrigerator and set it aside to come to room temperature. (We used one package that only had two large balls. Balls...he he.)</span></span></i></div></span></span></i></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"></span></span></span></i><span class="Apple-style-span" style="font-size:small;"><br /><span class="Apple-style-span" style=" ;font-size:16px;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Meanwhile, adjust the oven rack to the middle position and preheat the oven to 350°F.</span></span></i></div></span></span></i></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"></span></span></span></i><span class="Apple-style-span" style="font-size:small;"><br /><span class="Apple-style-span" style=" ;font-size:16px;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Place the pine nuts on a cookie sheet and toast them in the oven until lightly browned, about 7 minutes. Let the nuts cool completely. (We pan roasted them on the stove instead.)</span></span></i></div></span></span></i></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"></span></span></span></i><span class="Apple-style-span" style="font-size:small;"><br /><span class="Apple-style-span" style=" ;font-size:16px;"><i><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">To make the dressing, put the vinegar, basil, mustard, and pine nuts in a blender and purée until smooth. With the blender running, add the rice bran oil or canola oil in a slow, steady stream, blending until the dressing is thick and emulsified. Season with 1 teaspoon salt and 1/4 teaspoon pepper, and set it aside.</span></span></i></i></span></span></div><div style="text-align: center;"><div style="display: inline !important;"><i><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></i></i></div></div><div style="text-align: center;"><div style="display: inline !important;"><i><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">This dressing is so DERN good, you won't be able to stop yo-self...</span></span></i></i></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><br /></i></span></span></div></span><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4964789332/" title="Erin licking by crispytarts, on Flickr"><img alt="Erin licking" height="640" src="http://farm5.static.flickr.com/4087/4964789332_3a1fdf0e16_z.jpg" width="427" /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"></span></span></i><br /><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cut the burrata balls in half and season them generously with salt and pepper.</span></span></i></div></span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:Arial, Georgia, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><br /></i></span></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cut the tomatoes into 1/4-inch-thick slices and arrange them on a serving plat ter. Season them generously with salt and pepper, and drizzle with some of the balsamic-basil dressing. In a mixing bowl, toss the greens with 1 tablespoon of the dressing; arrange them on top of the tomatoes. Place the burrata halves on top of the greens, soft center up, and finish with a drizzle of basil oil.</span></span></i></div></span></span></i></span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><i><br /></i></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-family:Arial, Georgia, sans-serif;font-size:small;"><span class="Apple-style-span" style="font-style: normal;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4964190677/" title="Salad final by crispytarts, on Flickr"><img alt="Salad final" height="427" src="http://farm5.static.flickr.com/4092/4964190677_ecdce20255_z.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:Arial, Georgia, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">This salad rocks so hard, even Tiny Tart wanted in on the action...</span></span></div></span></span></span></span></i></span></span></span></i></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4964817450/" title="Tiny Tart by crispytarts, on Flickr"><img alt="Tiny Tart" height="427" src="http://farm5.static.flickr.com/4124/4964817450_3283580eed_z.jpg" width="640" /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-family:Arial, Georgia, sans-serif;font-size:small;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span"><div style="text-align: left; display: inline !important; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-family:Arial, Georgia, sans-serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></i></div></span></span></i></span></span></i></span></span></span></span></i></span></span></i></div></span></span></span></span></span></i></span></span></span></i></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style=" ;font-family:Arial, Georgia, sans-serif;font-size:small;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span"><div style="text-align: left; display: inline !important; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-family:Arial, Georgia, sans-serif;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Arial, Georgia, sans-serif;"><div style="display: inline !important;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-style: normal;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:small;">Ma Ma Se, Ma Ma Sa, BURRATA Sa!</span></span></span></i></div></span></span></i></span></span></i></span></span></span></span></i></span></span></i></div></span></span></span></span></span></i></span></span></span></i></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com0tag:blogger.com,1999:blog-2976441443089221824.post-73615374492098503492010-08-31T21:30:00.000-07:002010-08-31T21:42:48.557-07:00The Three Kringla-teers<div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4935374097/" title="IMG_Kringla final by crispytarts, on Flickr"><img alt="IMG_Kringla final" height="427" src="http://farm5.static.flickr.com/4141/4935374097_172c088671_z.jpg" width="640" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-family:georgia;">When I met my boyfriend's family almost ten years ago, one of the first things they said to me was, "Wait til you try Grandma's Kringla." They might as well have said, "7@t$b%9," because I had no idea what they were talking about. Then I heard the word </span><i><span class="Apple-style-span" style="font-family:georgia;">cookie </span></i><span class="Apple-style-span" style="font-family:georgia;">and stopped in my tracks. Something involving sugar? Bring it on family! As I took my first bite, their expectant and hopeful faces stared at me like, "Insane, right?" I ooh'd and awed although inside I was thinking, "Eh." I mean, I was new to the family and didn't feel like offending anyone just yet. As a show of good faith, I took another bite...and another...and another...until I 'came to' and had eaten...four. I don't know what happened. No initial wow factor, but so yummy. Soft and buttery and not too sweet...is it a cookie, a pastry...a biscuit?! I didn't know and didn't care. The slow burn of Kringla had reached me and I was officially under its spell. Kind of like when you meet a guy who's not your 'type', but you go out with him anyway and something slowly starts to tickle your fancy. Then suddenly, you're like, "Where have you been all my life?!"</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">There are different ways to make Kringla, but I'm only interested in Grandma Blanche's recipe. Truth be told, she doesn't really care for Kringla, but her family loves 'em and she loves her family. While in Iowa, I asked Blanche to show me the way and she was kind enough to share. I even got my niece, Skye, in on the action and the three Kringla-teers set off on an adventure.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; font-weight: normal;color:#0000ee;"><img alt="IMG_Three amigos" height="640" src="http://farm5.static.flickr.com/4116/4935372411_88c1b27c0c_z.jpg" width="427" /></span></i></b></div><div><b><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal; font-weight: normal;color:#0000ee;"><br /></span></i></b></div><div style="text-align: center;"><b><i>Blanche's Kringla</i></b></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><i>(yields 50 to 60 cookies)</i></span></i></b></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=1e_YcU-NbGfaHIGBggTod9H8PctKPGIqFSBY5haeoOyU">(Printable recipe)</a></i></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>1 1/2 cups sugar</i></div><div style="text-align: center;"><i>*1 stick margarine (we're goin' old school)</i></div><div style="text-align: center;"><i>2 Tbsp. butter</i></div><div style="text-align: center;"><i>2 egg yolks, unbeaten</i></div><div style="text-align: center;"><i>1 cup sour cream</i></div><div style="text-align: center;"><i>1 cup buttermilk</i></div><div style="text-align: center;"><i>2 level tsp. baking soda</i></div><div style="text-align: center;"><i>2 tsp. baking powder, rounded</i></div><div style="text-align: center;"><i>1/4 tsp. salt</i></div><div style="text-align: center;"><i>1 tsp. vanilla</i></div><div style="text-align: center;"><i>4 1/2 cups flour</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>*I plan on trying an all butter version at some point, but imagine they won't be the same. Will let you know.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Cream butter, margarine and sugar. Mix in egg yolk, sour cream and buttermilk. Add dry ingredients and vanilla. Cover and refrigerate overnight.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Next day - Heat the oven to 425º. Lightly flour a pastry cloth (we used a thin tea towel). Be careful not to use too much flour. Remove only a handful of dough at a time, keeping the rest in the refrigerator. If the dough gets too soft, it's a bummer dude...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;color:#0000ee;"><img alt="IMG_sticky hands" height="427" src="http://farm5.static.flickr.com/4116/4935957210_2d00abfced_z.jpg" width="640" /></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="font-style: normal;"><br /></span></span></i></div><div style="text-align: center;"><i>Next, cut off a small amount...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4935370099/" title="IMG_knife by crispytarts, on Flickr"><img alt="IMG_knife" height="427" src="http://farm5.static.flickr.com/4074/4935370099_7820b5fdfd_z.jpg" width="640" /></a></div><br /><div style="text-align: center;"><i>...and with very lightly floured hands, roll into a pencil.</i></div><div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4935362251/" title="IMG_Dan-roll by crispytarts, on Flickr"><img alt="IMG_Dan-roll" height="427" src="http://farm5.static.flickr.com/4076/4935362251_6221a0ba9e_z.jpg" width="640" /></a></div><div><br /></div><div style="text-align: center;"><i>Don't roll it too much or you end up with this...</i></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4935955218/" title="IMG_skye's roll by crispytarts, on Flickr"><img alt="IMG_skye's roll" height="640" src="http://farm5.static.flickr.com/4081/4935955218_a011b92d17_z.jpg" width="427" /></a></div><div><br /></div><div style="text-align: center;"><i>Then, shape each roll into a figure 8...</i></div><div><br /></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color:#0000ee;"><div style="text-align: center;"><img alt="IMG_Blanche-hands" height="427" src="http://farm5.static.flickr.com/4081/4935947432_0134e62edd_z.jpg" width="640" /></div></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;">.</span><i>..and place on an ungreased cookie sheet...</i></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"></span><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><img alt="IMG_D-hands" height="427" src="http://farm5.static.flickr.com/4114/4935943948_4a89ec62b1_z.jpg" width="640" /></span></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div><div style="text-align: center;"><i>Try and place them at least an inch apart...</i></div><br /><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:black;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4935949234/" title="IMG_tray by crispytarts, on Flickr"><img alt="IMG_tray" height="427" src="http://farm5.static.flickr.com/4141/4935949234_6eb5c0d7cb_z.jpg" width="640" /></a></div></span></span><div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div><div style="text-align: center;"><i>When you've rolled your last one, place the Kringla in the oven (we did them one sheet at a time) and bake for about 5 to 8 minutes. Keep an eye on them; you want the bottoms to be a very light brown. Remove from the oven and let sit for a few minutes, then transfer from cookie sheet to cooling rack. Brush with cold water to keep them soft.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>They're delicious while warm, so dive in...</i></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4939705143/" title="IMG_5687 by crispytarts, on Flickr"><img alt="IMG_5687" height="427" src="http://farm5.static.flickr.com/4122/4939705143_6452b14283_z.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>...and wait for the slow burn of Kringla-dom.</i></div><div style="text-align: center;"><i><br /></i></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com6tag:blogger.com,1999:blog-2976441443089221824.post-54315672450520054892010-08-24T07:00:00.000-07:002010-08-24T18:00:07.883-07:00In a kitchen...far, far away...<div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4921542069/" title="IMG_9955 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4074/4921542069_cd6c179ed9_z.jpg" width="640" height="427" alt="IMG_9955" /></a></div><br /><div>...the Tarts had reached a desperate hour. Tired of the standard lemon cake, they were in dire need of a twist. So they reached out to a culinary Jedi<i>...</i></div><div><i><br /></i></div><div style="text-align: center;"><i>"Help us Obi-Cake Kenobi, you're our only hope." </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>Smitten Kitchen</i> did indeed answer the call<i>...</i></div><div><br /></div><div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4921514873/" title="IMG_9938 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4141/4921514873_f20594e528_z.jpg" width="640" height="427" alt="IMG_9938" /></a></div></div><div><br /></div><div style="text-align: center;"><b><i><a href="http://smittenkitchen.com/2007/01/cake-paradisi/" target="new">Grapefruit Yogurt Cake</a></i></b></div><div style="text-align: center;"><i>via <a href="http://smittenkitchen.com/2007/01/cake-paradisi/" target="new">Smitten Kitchen </a></i></div><div style="text-align: center;"><i>slightly adapted from Ina Garten</i></div><div><br /></div><div><div style="text-align: center;"><i>1 & 1/2 cups all-purpose flour</i></div><div style="text-align: center;"><i>2 tsp baking powder</i></div><div style="text-align: center;"><i>1/2 tsp kosher salt</i></div><div style="text-align: center;"><i>1 cup plain whole-milk yogurt</i></div><div style="text-align: center;"><i>1 cup plus 1 tablespoon sugar</i></div><div style="text-align: center;"><i>3 extra-large eggs</i></div><div style="text-align: center;"><i>3 tsp grated grapefruit zest (approximately one large grapefruit)</i></div><div style="text-align: center;"><i>1/2 tsp pure vanilla extract</i></div><div style="text-align: center;"><i>1/2 cup vegetable oil</i></div><div style="text-align: center;"><i>1/3 cup freshly squeezed grapefruit juice</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>For the glaze:</i></div><div style="text-align: center;"><i>1 cup confectioners’ sugar</i></div><div style="text-align: center;"><i>2 Tbsp freshly squeezed grapefruit juice</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div style="text-align: center; "><i><a href="http://www.flickr.com/photos/crispytarts/4922111366/" title="Grapefruit half by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4080/4922111366_768b599511_z.jpg" width="640" height="427" alt="Grapefruit half" /></a><br /></i></div><div><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div></span></i></div><div style="text-align: center;"><i>Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.</i></div><div style="text-align: center;"><i>Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.</i></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4922114780/" title="IMG_9947 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4094/4922114780_7bcc250e66_z.jpg" width="640" height="427" alt="IMG_9947" /></a></div><br />Would SK's cake restore delight to their edible galaxy? </div><div><br /></div><div>The Tarts got out their knife-sabers and started slicing. The moist, not too sweet and tangy cake was enchanting. The party in their mouths went on deep into the night, until not a crumb was left in sight. </div><div><br /></div><div>Luke Tart-walker invites you to join the rebellion.</div><div><br /></div><div>May the cake be with you.</div><div><br /></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com10tag:blogger.com,1999:blog-2976441443089221824.post-68340366799927919772010-08-17T08:59:00.000-07:002010-08-17T09:37:13.031-07:00The Salad of Shame<div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4864943194/" title="IMG_9837 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4118/4864943194_4a7df0ef02_z.jpg" width="640" height="427" alt="IMG_9837" /></a><br /></div><div><br /></div><div>Okay, we admit it. We're ashamed. While we had hoped for a posting-palooza this summer, we fell short. Way short. A colossal amount of shortness. One of us has the tried and true alibi of baby wrangling, but the other...well, I got nothin', 'cept excuses. I think I even gave them to you a few posts back. You know, the one with the enchiladas when I referred to us as the Tartinators? I said we were <i>back</i>. Yeah, right.</div><div><br /></div><div>Well, believe it or not, the LAME-inators are officially back and although it may sound simple, we're bringing you something we've been eating a lot of this summer...salad. Whether we're running from the kitchen to the crib or scrambling to meet a long awaited deadline, we can always find a few minutes to whip up a little something green. This one was created by my writing partner, Dave. We love this salad and eat it a lot, so much so, we should probably give it a writing credit. </div><div><br /></div><div>The key element is this little doozy right here...</div><div><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4864356505/" title="IMG_9894 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4136/4864356505_95ca980398_z.jpg" width="640" height="427" alt="IMG_9894" /></a></div><br /><div>Nut-based oils are more expensive (this one runs about $12 at Whole Foods), but trust us when we say <i>they go the distance</i>. They pack so much flavor that you actually need less oil and fewer additional ingredients. You'll notice it's almost an even oil/vin ratio as we like the extra punch from the vin with this particular salad, but feel free to modify. </div><div><br /></div><div>Now, let's get 'er done.</div><div><br /></div><div><div style="text-align: center;"><i><b>Dave's Salad</b></i></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=19IkiBsp43HTJTXFqyM_FhGVqS140fbSa7DdJSbwKo4U">(printable recipe)</a></i></div><div style="text-align: center;" ><i><b><br /></b></i></div><div style="text-align: center;"target="new"><i>2 Tbsp. minced shallot</i></div><div style="text-align: center;"><i>1/3 cup hazelnut oil</i></div><div style="text-align: center;"><i>a little less than 1/3 cup balsamic vinegar</i></div><div style="text-align: center;"><i>Sea salt/black pepper</i></div><div style="text-align: center;"><i>1 bunch fresh arugula (or mixed greens)</i></div><div style="text-align: center;"><i>2/3 cup pistachios, shelled</i></div><div style="text-align: center;"><i>2/3 cup dried cranberries (cherries or apricots are great too)</i></div><div style="text-align: center;"><i>2 oz. goat cheese, crumbled</i></div><div style="text-align: center;"><i>* 1 avocado, sliced - optional</i></div><div style="text-align: center;"><i><br /><a href="http://www.flickr.com/photos/crispytarts/4864944926/" title="IMG_9819 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4076/4864944926_bfc1469b53_z.jpg" width="640" height="427" alt="IMG_9819" /></a><br /></i></div><div style="text-align: center;"><i><br /><a href="http://www.flickr.com/photos/crispytarts/4864945762/" title="IMG_9824 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4143/4864945762_2780db68af_z.jpg" width="640" height="427" alt="IMG_9824" /></a></i></div><i><div><br /></div></i></div><div style="text-align: center;"><i>Whisk together the shallot, oil and vinegar until emulsified. Salt and pepper to taste. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>*We often change this up, sweating the shallot by sautéing it in 1/3 cup hazelnut oil, then adding to rest of oil and vin. You can also sub garlic and sweat the garlic.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Toss arugula with cranberries, pistachios and goat cheese. Lightly toss with preferred amount of dressing. (Save the leftovers for another salad, a marinade or drizzle over roasted figs.) </i><i>We didn't have any avocado the day we made this one, but if you heart the avo like we do, go for it and just throw it right on top!</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Enjoy...</div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/crispytarts/4864944092/" title="IMG_9839 by crispytarts, on Flickr"><img src="http://farm5.static.flickr.com/4121/4864944092_094736dcf6_z.jpg" width="427" height="640" alt="IMG_9839" /></a></div><br /><div>...the salad. Not Dave. Unless you really want Dave. I'll see what I can do.</div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com6tag:blogger.com,1999:blog-2976441443089221824.post-64353150918055129932010-07-29T08:00:00.000-07:002010-07-30T08:16:19.450-07:00The Hummus Habit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4148/4835539579_ed738d92f0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4148/4835539579_ed738d92f0.jpg" border="0" alt="" /></a><br /><div><div>When my friend Julie recently referred to her favorite hummus as <i>Crack Hummus</i>, I thought, "Touché pretty lady, touché." Now, I know I shouldn't make light of a drug problem, yet I can't help but wonder if beneath my hankerin' for hummus there lies a hardcore habit in the making...one I'm not quite ready to quit.</div><div><br /></div><div>And never one to <i>hummus</i> alone, I called my Tart and she ran right over. After handing the baby to her hub of course. We would NEVER <i>hummus</i> in front of a child. </div><div><br /></div><div>In lieu of our usual recipe, we decided to take it up a notch and googled<i> </i> 'best hummus ever'. The first recipe from Epi-log on <i>epicurious.com</i> was originally created by Mitchell Davis and then adapted by Melissa Clark. We messed with the measurements and halved it in an effort to keep our craving under control.</div><div><br /><div><div style="text-align: center; "><b><i><a href="http://www.epicurious.com/articlesguides/blogs/editor/2007/09/the-best-hummus.html" target="new">Crack Hummus</a></i></b></div><div style="text-align: center; "><span class="Apple-style-span" style="font-style: italic; "> slightly adapted by the Tarts</span></div><div style="text-align: center; "><i><a href="https://docs.google.com/document/pub?id=1vxsSOqOaxjnTdH-RdCdfWU3KhN7HJ_3aSANrWd_SZSM">(printable recipe)</a></i></div><div style="text-align: center; "><i><br /></i></div><div style="text-align: center; "><i>1/2 tsp. cumin seed</i></div><div style="text-align: center; "><i>1 garlic clove</i></div><div style="text-align: center; "><i>1 15 oz. can chick peas, drained</i></div><div style="text-align: center; "><i>1/3 cup tahini</i></div><div style="text-align: center; "><i>juice of one lemon</i></div><div style="text-align: center; "><i>pinch of chili powder</i></div><div style="text-align: center; "><i> * approx. 1/4 cup olive oil</i></div><div style="text-align: center; "><i> sea salt to taste</i></div><div style="text-align: center; "><i>black pepper to taste</i></div><div style="text-align: center; "><i><br /></i></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-size: small;">Toast cumin seed in a skillet over medium-low heat, until dark. Be careful not to burn. </span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Transfer to a mortar and pestle or a Mexican</span></span><span class="Apple-style-span" style="font-style: normal; line-height: 20px; font-family:Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="line-height: normal; font-style: italic; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">molcajete and pound into a powder. Add garlic and pound until they become a paste. Scrape into food processor or blender along with chick peas, tahini, lemon juice and chili powder and pulse or blend. Add oil in a stream until well mixed</span><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size: small;">.</span></span></span></span></span></i></div><div style="text-align: center; "><i><br /></i></div><div style="text-align: center; "><i>*I actually let the oil stream straight from the bottle until it has the consistency I prefer. If you'd like it more exact, start with 1/4 cup and then add more oil if need be.</i></div><div style="text-align: center; "><i><br /></i></div><div style="text-align: center; "><i>Next, add salt and pepper to taste. Transfer to a serving bowl, lightly drizzle with olive oil, sprinkle with more chili powder or paprika and serve with your choice of carrots, cucumber slices or pita...</i></div><div style="text-align: center;"><i><br /></i></div></div></div><div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4144/4836150200_576f8ebd28.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4144/4836150200_576f8ebd28.jpg" border="0" alt="" /></a><br /></div><div>...and enjoy. We sure did. </div><div><br /></div><div>Well friends, until we crack again... </div></div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com6tag:blogger.com,1999:blog-2976441443089221824.post-499619023731658572010-07-22T09:00:00.000-07:002010-07-22T10:46:23.071-07:00The Tartinators: Rise of the Enchiladas<div style="text-align: left;"><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4134/4817477320_a28304c35f.jpg"><img src="http://farm5.static.flickr.com/4134/4817477320_a28304c35f.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></a></div><div style="text-align: left;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">After a much needed hiatus filled with baby wrangling, deadlines and the customary summertime slam, the Tarts are back and armed with a recipe that could terminate even the most advanced hunger pangs...</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><i>Chicken OR Tofu Enchiladas with Tomatillo Salsa</i></b></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: left;">We found this recipe over at <i>Real Simple </i>and adapted it to our Tartbuds. It's the perfect dish to drop off to a new mom who can't find the time to sleep much less cook, right Erin?</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4114/4816855129_b54915067e.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: left;"><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><div><br /></div></span></i></b></div><div style="text-align: center;"><b><i><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-enchiladas-green-salsa-10000001817849/index.html" target="new">Tomatillo Salsa </a></i></b></div><div style="text-align: center;"><i>adapted from Real Simple</i></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=1MaCSx5lblHGoeaPq5qvowfWVard0enhFIBBPoBzs11A">(printable recipe)</a></i></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>1 1/2 lbs. tomatillos</i></div><div style="text-align: center;"><i>1/2 cup chopped white onion</i></div><div style="text-align: center;"><i>2 Jalapeño peppers, stemmed & seeded</i></div><div style="text-align: center;"><i>1 clove garlic, minced</i></div><div style="text-align: center;"><i>3/4 cup cilantro leaves</i></div><div style="text-align: center;"><i>1 Tbsp. fresh lime juice</i></div><div style="text-align: center;"><i>Sea Salt</i></div><div style="text-align: center;"><i>* optional - 1/8 tsp agave nectar </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>The original recipe calls for raw tomatillos which give the salsa a nice fresh taste. We opted to broil them for a roasted, smokier flavor. We also added onion and garlic just to give it some extra umpf.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Remove papery husks from tomatillos and rinse sticky residue. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken skin.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4098/4817635126_736a8a2984.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>In a food processor or blender, combine tomatillos, onion, Jalapeños, garlic, cilantro, lime juice and agave nectar and pulse until ingredients are blended. Add salt to taste and pulse again. Cool in refrigerator.</i></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4076/4816855673_1f874caed4.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#000000;"><br /></span></a></div><div><div style="text-align: center;"><b><i><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-enchiladas-green-salsa-10000001817849/index.html" target="new">Chicken or Tofu Enchiladas</a></i></b></div><div style="text-align: center;"><i>adapted from Real Simple</i></div><div style="text-align: center;"><i><a href="https://docs.google.com/document/pub?id=1MaCSx5lblHGoeaPq5qvowfWVard0enhFIBBPoBzs11A">(printable recipe)</a></i></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>2 small zucchini, diced</i></div><div style="text-align: center;"><i>1 small red onion, chopped</i></div><div style="text-align: center;"><i>1/2 cup fresh corn kernels (from 1 ear, or frozen and thawed)</i></div><div style="text-align: center;"><i>1 Anaheim chile pepper, diced</i></div><div style="text-align: center;"><i>1/2 cup cilantro leaves, chopped</i></div><div style="text-align: center;"><i>2 chicken breasts or 1 12 oz. pkg firm tofu</i></div><div style="text-align: center;"><i>1 1/2 cups grated Monterey Jack cheese (6 oz.)</i></div><div style="text-align: center;"><i>12 6-inch corn tortillas</i></div><div style="text-align: center;"><i>Sea Salt & Black Pepper</i></div><div style="text-align: center;"><i>Olive oil/olive oil spray</i></div><div style="text-align: center;"><i>Sour Cream (optional)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Heat oven to 400 degrees. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>With this section we added chile and cilantro and for our veggie readers we've added a tofu version. I had it last night and it holds up! For a vegan version, just replace with a cheese substitute and leave off the sour cream. Doy, right?</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><b>For chicken enchiladas</b>, place breasts in a large saucepan, cover with water and bring to a boil. Cover and reduce to a simmer for 10 minutes. Turn off heat and allow chicken to continue cooking in hot water. (If short on time, just boil the crap out of it; will just be a little tougher) Remove chicken from water and allow to cool. Shred and set aside.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the zucchini, onion, chile pepper and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes. Transfer to large bowl. Add chicken, cheese, cilantro, 1 tsp. salt and 1/4 tsp. pepper. Mix to combine.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><b>For tofu enchiladas</b>, drain water from package and place tofu in a bowl. Smash with a fork until crumbly. Set aside. Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the zucchini, onion, chile pepper and corn and cook for 3 minutes. Add tofu to pan and continue cooking for 2 more minutes. Transfer to bowl and add cheese, cilantro, 1 tsp. salt and 1/4 tsp. pepper. Mix to combine.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><b>For both versions: </b>Wipe out skillet and heat on medium heat. Spray with olive oil spray and one at a time, cook tortillas until softened, 10 to 15 seconds per side. Transfer to a plate. (You can use oil, but we prefer the spray so the tortillas aren't super oily.)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Divide the filling evenly between the tortillas and roll up. Spray a large baking dish and place enchiladas close together, seam-side down. (If you like your enchiladas soft, brush the tops with a bit of olive oil.) Bake until heated through, 8 to 10 minutes. Serve with salsa and a dollop of sour cream. </i></div><div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4076/4816855673_1f874caed4.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;">These enchiladas are delicious and so easy. You can try a variety of fillings, but one thing we recommend is to mix the cheese with the fillings so it's evenly distributed and you don't end up with a glob of goo. We hope you love this as much as we do. Okay, time to terminate, but don't worry, The Tartinators will be back:)</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4099/4817479818_9bb5a86fbb.jpg"></a></div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com4tag:blogger.com,1999:blog-2976441443089221824.post-24917916437166763902010-07-16T07:10:00.001-07:002010-07-16T07:11:37.887-07:00Long Time No TartsBack next week! Promise!The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com0tag:blogger.com,1999:blog-2976441443089221824.post-52714192727396271702010-06-24T08:00:00.000-07:002010-06-24T11:46:41.324-07:00Honey Cashew Thumbprint Cookies<div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm2.static.flickr.com/1270/4712748661_c2eb6da641.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div></div><div><br /></div><div>We're all thumbs this week, as we search for the best tasting, healthy version of the thumbprint cookie. On Monday, we brought you a flax/spelt/almond recipe that Erin really loves, but left me on the quest for one I like even more. One that I wouldn't have to serve with a disclaimer, "It's really good...for a healthy cookie." Kind of like saying, "But it's got a really good personality!"</div><div><br /></div><div>As I said on Monday, the thumbprint cookie is one of Erin's faves. As for me, even if loaded with butter and sugar, TP's are like skirts...a last resort. But I have to say, we found a simple recipe that has me eating a bit of crow...and too many cookies.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold; ">Honey & Cashew Thumbprint Cookies</span></div><div style="text-align: center;"><i> slightly adapted from <a href="http://dairyfreecooking.about.com/od/cookies/r/thumbprints.htm" target="new">Ashley Skabar/About.com</a></i></div><div style="text-align: center;"><i>(<a href="http://docs.google.com/document/pub?id=1qDZxRRx2uc92aKMbtmEv0JN-eJdbkbSMPgWSQeTP4CI" target="new">printable recipe</a>)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>2 cups whole grain rolled oats</i></div><div style="text-align: center;"><i>1 heaping cup of cashews</i></div><div style="text-align: center;"><i>1/4 tsp. sea salt</i></div><div style="text-align: center;"><i>2/3 cup honey</i></div><div style="text-align: center;"><i>*1/2 cup Safflower oil (or canola oil)</i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">fruit juice sweetened jam or preserves</span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.</span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>The original recipe calls for oat flour, but we used rolled oats...</i></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4049/4713380408_93666a3b6a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4049/4713380408_93666a3b6a.jpg" border="0" alt="" /></a><br /><div><div style="text-align: center;">...<i>and pulsed in a food processor until finely ground into flour. You could use a blender as well or just buy oat flour. Transfer to a medium mixing bowl. Next, finely grind the cashews and add to oats along with salt.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>In a small bowl, whisk the oil and honey until combined.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><b>Tart tip: Measure the oil first so the honey doesn't stick to the measuring cup.</b></i></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>Fold the wet ingredients into the dry until the mixture forms a dough that just holds together.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Form into 2 inch balls...</i></div><div style="text-align: center;"><i><br /></i></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1302/4712745817_190dfbe169.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm2.static.flickr.com/1302/4712745817_190dfbe169.jpg" border="0" alt="" /></a><br /></div><div style="text-align: center;"><i>Press your thumb in the center of the ball...</i></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4057/4713385372_ec37f929fb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4057/4713385372_ec37f929fb.jpg" border="0" alt="" /></a><br /></div><div style="text-align: center;"><i>And fill with preserves...</i></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4031/4713386106_f3bc74a269.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4031/4713386106_f3bc74a269.jpg" border="0" alt="" /></a><br /></div><div style="text-align: center;"><i>Bake for 15 to 20 minutes until cookies are golden brown. We took ours out at 16 minutes and let them sit so they were nice and soft. If you want them crispier, more like a shortbread, leave them in for the whole 20. Cool and enjoy!</i></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4020/4713386700_a84ef7df63.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4020/4713386700_a84ef7df63.jpg" border="0" alt="" /></a></div><div><br /></div><div>They may not be <i>Ina-Garten-Good, </i>but for a 'healthy' cookie, this little baby takes the cake...or is it<i> the cookie</i>? </div><div><br /></div><div>For a truly vegan twist, we could probably sub 1/3 cup maple syrup and 1/3 cup brown rice syrup. We'll try it and let ya know!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1270/4712748661_c2eb6da641.jpg"></a></div><div><br /></div><div>So, have I become a fan of the thumbprint cookie? Well, like kids and country, they're slowly working their magic, but I'll be damned if I'm wearin' a skirt.</div><div><br /></div><div>Have any similar recipes you'd like to share? We'd love to hear from you:)</div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com8tag:blogger.com,1999:blog-2976441443089221824.post-42270124634113452332010-06-20T08:52:00.000-07:002010-06-21T09:55:03.720-07:00One More Life To Live<div>We've been away for about a week, but with very good reason. And now, introducing the greatest Tart creation to date, weighing in at 7 lbs & 3 oz, it's...</div><div><br /></div><div style="text-align: center;"><b>Tiny Tart</b>!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4060/4714392015_b516f7de34.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 391px; height: 500px; " /></span></div><div><br /></div><div>I can't really take any credit for this cutie pie...it was all Erin and Ham, but I sure can't wait to watch the little dude blossom:)</div><div><br /></div><div>Btw, it's no coincidence that his mouth is always open, ready for food...</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4014/4715044104_203aaa4eff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 437px;" src="http://farm5.static.flickr.com/4014/4715044104_203aaa4eff.jpg" border="0" alt="" /></a><br /><div>...a bonafide Tart indeed. </div><div><br /></div><div>And speaking of food...to deter Erin from eating too many Swedish Fish (from the secret stash in her purse), we decided to whip up something that would satisfy her sweet tooth while providing the nutrients and fuel to get her through her first few days as a new mom. She LOVES thumbprint cookies. I like them, but in the same way I like skirts...as a last resort.</div><div><br /></div><div>But I was game, so we scoured the internet for a healthy version of Erin's fave and found one that used this...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4026/4712742119_5cc1ba252e.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div>and these...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4027/4713381600_3f82906709.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div>Bingo!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:large;">Monica's Thumbprint Cookies</span></i></b></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style=" line-height: 17px;"><b><i><span class="Apple-style-span" style="font-family:georgia, serif;"><span class="Apple-style-span" style=" font-weight: normal; line-height: normal;"><span class="Apple-style-span" style="font-size:medium;"><a href="http://www.thekindlife.com/post/monicas-thumbprint-cookies" target="new">via The Kind Life</a></span></span></span></i></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>(<a href="http://docs.google.com/document/pub?id=1C8Hnl7BnaF2e8kDQOufsssdc1-WuH-KysOFkz-6hT58">printable recipe</a>)</i></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div><span class="Apple-style-span" style=" color: rgb(102, 102, 102); line-height: 17px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:14px;"><div class="contentStreamPostBodyTextDiv" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0em; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- font-weight: inherit; font-style: inherit; vertical-align: baseline; float: left; font-family:inherit;font-size:14px;color:initial;"><span class="contentStreamPostBodyText" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- font-weight: inherit; font-style: inherit; vertical-align: baseline; font-family:inherit;font-size:15px;color:initial;"><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 cup rolled oats</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 cup almonds</span></span></span></span></div><i><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 cup spelt flour </span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup corn or safflower oil</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/4 cup maple syrup </span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1/4 cup brown rice syrup</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Fruit-sweetened jam of your choice </span></span></span></div></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic; font-family:georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 350 degrees F. </span></span></div><span class="Apple-style-span" style="color:#000000;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" font-style: normal; line-height: normal; font-family:Georgia, serif;"><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></span></div></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic; font-family:georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size:medium;">Combine the oats and almonds in a blender or food processor and blend until they have the consistency of flour. Pour into a large bowl, and add the spelt flour.</span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In a small, separate bowl, mix the oil, maple and brown rice syrup together.</span></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; line-height: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="http://farm5.static.flickr.com/4024/4712743399_387d246c27.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Combine the wet and dry ingredients and mix well. </span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Make 1 inch balls with your hands and press flat onto a cookie sheet. Make an indentation with your thumb into the center of each cookie. ..</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" font-style: normal; line-height: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm5.static.flickr.com/4052/4712743915_9a8317640a.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Fill each cookie with a teaspoon of jam.</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;">(we would add a little more next time)</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" font-style: normal; line-height: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm5.static.flickr.com/4029/4713383256_f3f2db6453.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Bake at 350 degrees for 15 minutes...</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" font-style: normal; line-height: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://farm5.static.flickr.com/4036/4712745195_0f942d40ab.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Cool and enjoy!</span></span></i></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">* Tart Tip: Keep an eye on these. If even slightly over baked, they will be dry. You could actually pull them out a minute early. </span></span></b></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">These cookies are really good and Erin was stoked; they were exactly what she was looking for. They are perfect for a guilt-free snack or a breakfast on-the-go. And I, of course...</span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">liked</span></span><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> them, but was determined to find one that I </span></span><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">love</span></span></i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">...</span></span></span></i></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">...and believe it or not, I found one...stay tuned!</span></span></div></span></span></div></span></div><div><br /></div><div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4049/4713380408_93666a3b6a.jpg"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4027/4713381600_3f82906709.jpg"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4024/4712743399_387d246c27.jpg"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4052/4712743915_9a8317640a.jpg"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4029/4713383256_f3f2db6453.jpg"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4036/4712745195_0f942d40ab.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#000000;"><br /></span></a></div></div><div><br /></div><div><span class="Apple-style-span" style=" line-height: 17px; font-family:Georgia, 'Times New Roman', Times, serif;font-size:-webkit-xxx-large;"><div style="text-align: center; "><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; line-height: normal; font-family:Georgia, serif;font-size:16px;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></span></i></span></div></span></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com8tag:blogger.com,1999:blog-2976441443089221824.post-32299275775263562672010-06-11T08:36:00.000-07:002010-06-11T09:47:40.185-07:00No dice for baby-dilla<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4072/4691210978_036e6397c4.jpg"></a><div style="text-align: left;">We've spent 4 days in dilla-town distracting baby momma from the fact that the lil' Tart has yet to arrive...</div><div><br /></div><div><div style="text-align: center;">Day 1: <b><span class="Apple-style-span" style="font-size:medium;"><a href="http://crispytarts.blogspot.com/2010/06/blog-post.html">Caramelized Onion, Gorgonzola and Walnut Quesadillas</a></span></b></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4001/4675684870_cbd673358d.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div style="text-align: center;">Day 2: <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-weight: bold; line-height: 21px; "><span class="Apple-style-span" style="font-size:medium;"><a href="http://crispytarts.blogspot.com/2010/06/we-got-beet.html">Beet, Kale, Spring Onion and Goat Cheese Quesadillas</a></span></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(85, 26, 139); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4018/4680705859_d7d0d19394.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#551A8B;"><br /></span></div><div style="text-align: center;">Day 3: <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-weight: bold; line-height: 21px; "><span class="Apple-style-span" style="font-size:medium;"><a href="http://crispytarts.blogspot.com/2010/06/children-of-corn.html">Spicy Corn Quesadillas with Mushrooms and Basil</a></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#551A8B;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#551A8B;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm2.static.flickr.com/1289/4683540227_67a93de961.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-weight: bold; line-height: 21px; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: normal;">Day 4: </span><a href="http://crispytarts.blogspot.com/2010/06/real-peach.html">Peach, Ginger and Mint Quesadillas</a></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4042/4688049709_5e5d4696e1.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;">They were all delicious, but we each have a fave...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Erin: beet</div><div style="text-align: left;">Danielle: peach</div><div style="text-align: left;">Ham: corn</div><div style="text-align: left;">Rye: gorgonzola</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The great thing about quesadillas is that everyone can create their own. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Set up a quesadilla bar...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm2.static.flickr.com/1288/4691196428_e490d4e4ab.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div style="text-align: left;">...thank you, Vanna...and let everyone choose their tort and toppings. This way, everyone gets what they want!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Well, not everyone...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4072/4691210978_036e6397c4.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 352px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>"Danielle, I can't take it anymore."</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>"Me neither, Erin, me neither."</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Time to head to the valley for the pregnancy salad...</div><div style="text-align: left;"><br /></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com14tag:blogger.com,1999:blog-2976441443089221824.post-17469527304655495432010-06-10T09:45:00.000-07:002010-06-10T10:23:34.167-07:00A Real Peach.<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4069/4688681436_92d287913d.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4042/4688049709_5e5d4696e1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4042/4688049709_5e5d4696e1.jpg" border="0" alt="" /></a><div style="text-align: left;"><br /></div><div>Time to wind up our quesadilla throwdown with version number 4. This little beaute was inspired by the peaches growing right outside my door...<br /><div><br /></div><div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4068/4687032610_dfd31ab083.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div><br /></div><div>I mean look at those little jerks. Is there anything more satisfying than eating something delicious from your own yard? Okay, maybe there is, but still.</div><div><br /></div><div>We decided to sauté them with a bit of ginger juice, as the juice packs some serious flavor. Erin couldn't get enough...</div><div><br /></div><div> </div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4036/4687035104_49c2828b12.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><div style="text-align: center; "><i><br /></i></div><div style="text-align: center; "><i>"Danielle, Danielle, Danielle!"</i></div><div style="text-align: center; "><i><br /></i></div><div style="text-align: left;">When Erin gets excited about something, she says my name about 40 times. Okay, maybe 3.</div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><b><i>Peach, Ginger and Mint Quesadillas</i></b></div><div style="text-align: center;"><b><i><a href="http://docs.google.com/View?id=dg8f5g2h_7cgz8ngcs" target="new">(printable recipe)</a></i></b></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>1 package flour tortillas</i></div><div style="text-align: center;"><i>3 medium peaches </i></div><div style="text-align: center;"><i>1 2-inch piece of ginger</i></div><div style="text-align: center;"><i>1/2 cup mint, sliced or chopped </i></div><div style="text-align: center;"><i>1 cup goat cheese crumbles</i></div><div style="text-align: center;"><i>1 1/2 cups shredded mozzarella</i></div><div style="text-align: center;"><i>olive oil</i></div><div style="text-align: center;"><i>sea salt/pepper</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Peel and finely grate the ginger. Over a small bowl, squeeze the juice from the ginger bits. It's okay if some of the ginger falls in with the juice; in fact it's a good thing. This is a tedious process but totally worth it.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Pit and slice the peaches. Heat 1 Tbsp olive oil in a medium sauté pan on medium-low heat. Add peaches. Cook for 2 minutes, stirring frequently. Add ginger juice/bits to the peaches and stir. Cook for another minute, until peaches begin to soften. (If your peaches are too ripe, you may not want to cook as long. You don't want them mushy.) Set aside.</span></div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1269/4687027548_00191299cc.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4061/4686402069_58b7f4a465.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4061/4686402069_58b7f4a465.jpg" border="0" alt="" /></a><div><br /></div><div style="text-align: center;"><i>Next, heat lightly oiled griddle on medium heat. Layer half the tortilla with both cheeses, then peaches and mint. Sprinkle with salt/pepper. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4049/4688682294_95067a9345.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><i><br /></i></span></span></div><div><div style="text-align: center;"><i>Place on griddle, fold empty half over, pressing down with a spatula. (For a cheesier 'dilla', add a little mozz on the other half of the tortilla, let it melt a little, then flip.) Cook a few minutes, or until mozzarella melts, flipping over once or twice. Slice and keep warm while making the rest. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4069/4688681436_92d287913d.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 324px; " /></span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Or if you're a Tart, tear into that sucker immediately. <span class="Apple-style-span" style="font-style: italic; "> </span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">These quesadillas are crazy good. Only thing we might add next time is some chopped red onion for an extra kick.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We will back tomorrow to wrap quesadilla week up and to find out if the little Tart has indeed arrived. Even this guy is starting to get annoyed...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4001/4688464738_77af5a1bd9.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div style="text-align: center;"><i>"Seriously, Erin, you've been pregnant for like, ever."</i></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div></div></div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com6tag:blogger.com,1999:blog-2976441443089221824.post-75538391015126338212010-06-09T07:00:00.000-07:002010-06-09T10:53:04.118-07:00Children of the Corn<div style="text-align: left;">For quesadilla #3...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm2.static.flickr.com/1289/4683540227_67a93de961.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div>We decided to go tradicional with a corn tortilla...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4052/4684165468_3aa1e3ffe0.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div>...and because they have so much flavor, we decided to keep the </div><div>toppings simple with sautéed mushrooms, basil and mozzarella...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4027/4684166582_5f68d6be25.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div>...and to inspire the baby Tart to make his grand entrance...</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4001/4683803965_7901b38e63.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4001/4683803965_7901b38e63.jpg" border="0" alt="" /></a><div style="text-align: center;"><br /></div><div style="text-align: left;">...we added something spicy!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><i>Spicy Corn Quesadillas with Mushrooms and Basil</i></b></div><div style="text-align: center;"><b><i><a href="http://docs.google.com/View?id=dg8f5g2h_3c6p2pwf4" target="new">(Printable recipe)</a></i></b></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>1 package corn tortillas</i></div><div style="text-align: center;"><i>8 oz shredded mozzarella</i></div><div style="text-align: center;"><i>1 1/2 cups sliced mushrooms</i></div><div style="text-align: center;"><i>1/2 cup fresh basil, roughly chopped</i></div><div style="text-align: center;"><i>2 Serrano peppers, seeded, halved and sliced</i></div><div style="text-align: center;"><i>olive oil</i></div><div style="text-align: center;"><i>sea salt/pepper</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Heat 1 Tbsp. oil in a sauté pan on medium heat. Add mushrooms and cook for about 8 minutes. If you have red wine on hand, feel free to add a little bit. Set aside.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Heat griddle over medium heat. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Layer half of one tortilla with cheese, mushrooms, basil and peppers and place on griddle. Fold over and press with a spatula. Cook for a few minutes, until cheese has melted and tortilla is crispy. Remove, slice in half and serve.</i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><i><br /></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4067/4685509200_4cd2138a6c.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><i>"Is the baby here yet? My mouth is on fire."</i></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com5tag:blogger.com,1999:blog-2976441443089221824.post-1056051780886839282010-06-08T07:16:00.000-07:002010-06-08T09:15:21.693-07:00We Got The Beet!<div style="text-align: left;">Quesadilla #2...</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4018/4680705859_d7d0d19394.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4018/4680705859_d7d0d19394.jpg" border="0" alt="" /><br /></a><div><div style="text-align: center;"><b><i>Beet, Kale, Spring Onion and Goat Cheese Quesadillas</i></b></div><div style="text-align: center;"><b><i><a href="http://docs.google.com/View?id=dg8f5g2h_0d92rjzgn"target="new">(Click for printable recipe)</a></i></b></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>1 package whole wheat tortillas</i></div><div style="text-align: center;"><i>3 medium beets</i></div><div style="text-align: center;"><i>1 bunch Russian Red Kale (or sub any variety Kale)</i></div><div style="text-align: center;"><i>3 spring onions</i></div><div style="text-align: center;"><i>1 1/2 cups goat cheese, crumbled</i></div><div style="text-align: center;"><i>olive oil</i></div><div style="text-align: center;"><i>sea salt/pepper</i></div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: center;"><i>Preheat oven to 375 degrees. Trim beet tops. Drizzle beets with olive oil and wrap in foil. Roast in oven for 45 to 60 min, until tender. Let cool. Then peel, halve and slice in 1/4 inch slices. Set aside. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Trim kale, then slice 1/2 inch thick. Heat 1 Tbsp. olive oil in sauté pan over medium heat. Add kale and cover for 1 minute. Remove lid and continue cooking for another 2 min. (You want the kale to be a little crisp.) Sprinkle with sea salt. Set aside.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Slice your spring onions any dern way you want to.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Next, for the "Doy!" part. Heat griddle on medium heat. Spray with oil. On half a whole wheat tortilla, layer goat cheese, sliced beets, kale and onion. Sprinkle with salt/pepper.</i></div><div style="text-align: center;"><i><br /></i></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4009/4681336112_c8d78a7014.jpg"></a></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4009/4681336112_c8d78a7014.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4009/4681336112_c8d78a7014.jpg" border="0" alt="" /></a><br /></div><div style="text-align: center;"><i>Place on griddle. </i></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4010/4680704595_73db7662e1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4010/4680704595_73db7662e1.jpg" border="0" alt="" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Fold over and press with a spatula. Cook for a few minutes or until cheese looks soft.</i> </div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal;"><br /></span></i></div></div><div style="text-align: center;"><i>Remove from griddle, slice and enjoy!</i></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4050/4681333978_53fd497324.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 316px;" src="http://farm5.static.flickr.com/4050/4681333978_53fd497324.jpg" border="0" alt="" /></a><br /></div><div>Then answer the phone and tell them, "No. The baby's not here yet. Yeah, you and me both."</div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4059/4682442348_9c393f52bc.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 333px; height: 500px; " /></span></div></div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com6tag:blogger.com,1999:blog-2976441443089221824.post-27654539623562357612010-06-07T07:00:00.000-07:002010-06-08T09:16:42.987-07:00Cuckoo for Quesadillas<div style="text-align: left;"><br /></div><div style="text-align: left;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4001/4675684870_cbd673358d.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px;" /></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">What's a Tart to do as she waits for the little Tart to arrive? When she's seen every movie, read every book and the baby's room has been finished for months? She cooks. And cooks. And cooks. And nothing simple. Oh no, the bigger the project the better. Anything to distract her from thinking about...<i>the waiting. <span class="Apple-style-span" style="font-style: normal; ">So this week, we're bring you a carnival of quesadillas made with three different types of tortillas...</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4028/4675070055_ebb54caf0f.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">...whole wheat, flour and corn. Now, we were of course familiar with the American version, but what we didn't know is the traditional Mexican quesadilla is a corn tortilla cooked in a Comal with a melting cheese like Queso Oaxaca and then folded in half and served like a taco. Sometimes you'll see recipes that use two tortillas, made more like a sandwich and cut into triangles; in Mexico, that is typically called a Sincronizada. We thought we knew, but we had no idea.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So we set up our own little quesadilla bar, with a variety of toppings and tortillas and got down to some serious biz-adilla...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4005/4675068475_328628f2c4.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><i><b>Caramelized Onion, Toasted Walnut and Gorgonzola Quesadillas</b></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>1 package flour tortillas</i></div><div style="text-align: center;"><i>1 1/2 cups Gorgonzola crumbles</i></div><div style="text-align: center;"><i>1 cup walnuts</i></div><div style="text-align: center;"><i>1 red onion</i></div><div style="text-align: center;"><i>1 tsp. agave nectar</i></div><div style="text-align: center;"><i>olive oil</i></div><div style="text-align: center;"><i>red wine</i></div><div style="text-align: center;"><i>salt/pepper</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Lightly toast walnuts in a sauté pan over low heat. </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); "><img src="http://farm5.static.flickr.com/4003/4675037509_90fb22ebdf.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Let cool and then coarsely chop. Set aside.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Slice your red onion in half moons.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4040/4675034041_9583c3c5db.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><i>Heat 1 Tbsp of olive oil in sauté pan over medium heat. Add onions and cook til they begin to soften. Add 1/2 cup red wine and a tsp. of agave nectar and continue to cook until very soft, adding more wine if necessary. (Feel free to sweeten them with brown sugar)</i></div><div style="text-align: center;"><i>Set aside.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>We're pretty confident you know the next step, but humor us... </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i> We don't own a Comal, so we used a cast iron griddle. Heat griddle or pan over medium heat. Spray or lightly oil to keep tortillas from burning. Lay one tortilla flat and on one half, layer with cheese, onions and walnuts...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4014/4675058731_38d6893699.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div><div style="text-align: center;"><i><br /></i></div><div><div style="text-align: center;"><i>Sprinkle with salt and pepper, then fold over and press down with a spatula. Cook for about five minutes, flipping to keep from burning. (This griddle tends to cook pretty hot; if you're using a regular pan, you may not have to flip.) When cheese has mostly melted, remove from pan and slice.</i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4014/4675058731_38d6893699.jpg"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4001/4675684870_cbd673358d.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1274/4675091935_4b44e109aa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm2.static.flickr.com/1274/4675091935_4b44e109aa.jpg" border="0" alt="" /></a><br /></div><div>Serve right away or keep warm in the oven on low heat while you prepare the rest.</div><div><br /></div><div>Enjoy! These quesadillas are delicious and will surely be the hit of the party. Just pray this guy doesn't show up...</div><div><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4032/4675693920_78cc3e7fe8.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span><div style="text-align: center;"><br /></div><div style="text-align: left;">I've said this before and I'll say it again, "Seriously dude. Beat it."</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Be back tomorrow with Quesadilla # 2!</div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com4tag:blogger.com,1999:blog-2976441443089221824.post-55941117874361960072010-06-02T08:00:00.000-07:002010-06-08T09:16:07.913-07:00The Pasta Push<div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4006/4661889139_c7cd641c31.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div><br /></div><div>As Erin enters the home stretch of baby-making, we feel the need to ramp up her vitamin intake with lots of fresh veggies. Sure, she'd rather eat the Bon Bons at <a href="http://www.sweetrosecreamery.com/" target="new">Sweet Rose Creamery</a> in Brentwood, but the looming possibility of a sugar crash hitting right in the middle of labor has pretty much nailed her sweet tooth to the wall.</div><div><br /></div><div>We took inspiration from <i><a href="http://www.epicurious.com/recipes/food/views/Spaghetti-and-Swiss-Chard-with-Garlic-Chips-350562" target="new">Spaghetti with Swiss Chard and Garlic Chips</a> over at Epicurious </i>and created a vegan pasta jam-packed with goodness...</div><div style="text-align: left;"><i><br /></i></div><div style="text-align: center;"><i><b>Whole Wheat Spagetti with Fresh Veggies and Garlic Chips</b></i></div><div style="text-align: center;"><b><i>Adapted from Epicurious</i></b></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style=" font-style: normal; font-weight: normal; font-family:'Lucida Grande', Arial, Verdana, sans-serif;font-size:10px;"><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">1/3 cup extra-virgin olive oil</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">2 Tbsp. Earth Balance Vegan Butter (or sub real butter)</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">1 head garlic, cloves peeled and thinly sliced lengthwise</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">1 medium onion, finely chopped</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">1 pound green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">8 large Brussel Sprouts, trimmed and quartered lengthwise</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">1 cup coarsely chopped kabocha squash</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">1/4 cup roasted pine nuts</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">1/2 cup water</span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">1 pound whole wheat spaghetti </span></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">Sea Salt</span></i></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></div><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">Steam Brussel Sprouts until fork tender, but not too soft. Set aside.</span></i></span></div><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></div><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><span class="Apple-style-span" style="font-size:medium;">Lightly roast pine nuts in a sauté pan over low heat. Put in a bowl. Set aside.</span></i></span></div><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></span></div><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="http://farm5.static.flickr.com/4019/4661893371_1bfc921680.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></span></span></div><ul class="ingredientsList" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><br /></i></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style=" font-style: italic; font-family:georgia, Arial, Verdana, sans-serif;font-size:medium;">Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="http://farm5.static.flickr.com/4050/4662508948_c80353812e.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></span></span></div></span></i></b></div><div style="text-align: center;"><b><i><span class="Apple-style-span" style=" font-style: normal; font-weight: normal; font-family:'Lucida Grande', Arial, Verdana, sans-serif;font-size:10px;"><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></i></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.</span></span></i></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><i><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></i></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style=" font-style: italic; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Stir chard stems into onion mixture with water (they don't specify how much, so we did about an 1/8 cup) and 3/4 tsp. each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and Kabocha Squash.</span></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;font-size:16px;"></span></i></span></span></p><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><div><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4047/4662513600_85b7d298ae.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></div></i></span></span><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i></i></span><p></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="http://farm2.static.flickr.com/1283/4661891055_75dfafa59b.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style=" font-style: italic; font-family:georgia, Arial, Verdana, sans-serif;font-size:medium;"><span class="Apple-style-span" style="font-weight: normal;"> Cook, covered, until stems, leaves and squash are tender, about 5 minutes. </span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style="font-weight: normal;"><br /></span></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style="font-weight: normal;">At the same time, melt vegan butter in the pan you used for the pine nuts. After a minute, add Brussel Sprouts, let sizzle for a bit and toss to coat. Set aside.</span></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="http://farm5.static.flickr.com/4012/4661885977_f905aeaee2.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></i></span></span></p><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; font-family:'Lucida Grande', Arial, Verdana, sans-serif;font-size:10px;"></span></i></span></span></p><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><p class="instructions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "></p><br /><span class="Apple-style-span" style=" font-style: italic; font-family:georgia, Arial, Verdana, sans-serif;font-size:medium;"><span class="Apple-style-span" style="font-weight: normal;">Toss spaghetti with chard, squash, sprouts and 1/4 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with pine nuts and garlic chips.</span></span></i></span></i></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia, Arial, Verdana, sans-serif;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4034/4661890171_c4ffde6dc8.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4006/4661889139_c7cd641c31.jpg"></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div>Enjoy! We did. Right up until we started dreaming about Bon Bons...The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com9tag:blogger.com,1999:blog-2976441443089221824.post-3012496336468911862010-05-26T19:18:00.000-07:002010-06-08T09:16:42.987-07:00A Helluva Holiday Salad<div style="text-align: left;">Memorial Day weekend is here! Whether you're hitting the beach or the barbecue, we have a salad you'll want to salute...</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4017/4643326369_5b74d80dcb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4017/4643326369_5b74d80dcb.jpg" border="0" alt="" /></a><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i><b>Arugula, Cucumber and Pear Salad </b></i></div><div class="separator" style="clear: both; text-align: center;"><i><b>w/ Yogurt-Mint Salad Dressing and Feta Cheese</b></i></div><div class="separator" style="clear: both; text-align: center;"><i>adapted by the Tarts</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><b><i><a href="http://www.finecooking.com/recipes/spinach-cucumber-salad-yogurt-mint-dressing.aspx" target="new">Dressing</a></i></b></div><div class="separator" style="clear: both; text-align: center; "><i>2 Tbsp. fresh lemon juice</i></div><div class="separator" style="clear: both; text-align: center; "><i>1 tsp honey</i></div><div class="separator" style="clear: both; text-align: center; "><i>3 tbls greek yogurt</i></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i>5 Tbsp. olive oil</i></div><div class="separator" style="clear: both; text-align: center; "><i>2 Tbsp. roughly chopped mint</i></div><div class="separator" style="clear: both; text-align: center; "><i>salt and ground pepper</i></div><div class="separator" style="clear: both; text-align: center; "><i><br /></i></div><div class="separator" style="clear: both; text-align: center; "><i>We used goat yogurt. It's a bit thinner than greek yogurt, but we actually preferred this as the dressing was tangy. Your preference!</i></div><div class="separator" style="clear: both; text-align: center; "><i><br /></i></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i>In a medium bowl, whisk lemon juice and honey. In another bowl whisk yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking consistently.</i></div><div class="separator" style="clear: both; text-align: center; "><i><br /></i></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4051/4643970296_87bb5866a6.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 333px; height: 500px; " /></span></div></span></i></div></span></i></div><div><b><i><br /></i></b></div><div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal; "><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">Add the mint and 1/2 tsp salt and pepper to taste. Chill covered up to 24 hrs.</span></div></span></i></div></span></i></div></span></i></div><div style="text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div><i><span class="Apple-style-span" style="font-style: normal; "></span></i></div></span></i></div></span></i></b></div><div><i><br /></i></div><div><i>And now for the <b>salad</b>...</i></div><div><i><br /></i></div></span></i></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4034/4643324855_2da3ecdba7.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div></span></i></div></span></i></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i><br /></i></div><div class="separator" style="clear: both; text-align: center; "><i>1 bag arugula</i></div><div class="separator" style="clear: both; text-align: center; "><i>1/2 a red onion, sliced into half moons</i></div><div class="separator" style="clear: both; text-align: center; "><i>1 cucumber, halved, seeds scooped and sliced</i></div><div class="separator" style="clear: both; text-align: center; "><span class="Apple-style-span" style="font-style: italic; ">1/2 pear, sliced (We used d'Anjou)</span></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i>one avocado, sliced</i></div><div><span class="Apple-style-span" style="font-style: italic; ">1 Tbsp. fresh basil, chopped</span></div></span></i></div><div class="separator" style="clear: both; text-align: center; "><i>1/2 cup Feta cheese, crumbled</i></div><div class="separator" style="clear: both; text-align: center; "><i><br /></i></div></span></i></div></span></i></div></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; "><div><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i>Assemble salad and drizzle with dressing...</i></div><div class="separator" style="clear: both; text-align: center; "><i><br /></i></div><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; "><div class="separator" style="clear: both; text-align: center; "><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm4.static.flickr.com/3396/4643328709_8c711acabb.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 396px; height: 500px; " /></span></i></div></span></i></div><div><i><br /></i></div></span></i></div></span></i></div><div style="text-align: center;"><i>We got a little jiggy about this salad. The dressing is Buh-na-nuhs! Danielle asked me to taste and this is what it made me do...</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm5.static.flickr.com/4065/4643357175_a10ebaf62c.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 333px; " /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>It takes a lot to get a pregnant woman to shake her hips... </i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="text-align: left;clear: both; ">Seriously, this salad will have you dancing through the holiday. Pair with our <i><a href="http://crispytarts.blogspot.com/2010/03/salmon-morissette.html" target="new">Salmon Morissette</a> or <a href="http://crispytarts.blogspot.com/2010/04/tarts-have-sprung.html" target="new">Rosemary Tart Burgers</a> </i>and you've got a weekend to remember!</div><div class="separator" style="text-align: left;clear: both; "><br /></div><div class="separator" style="text-align: left;clear: both; ">And as we all sit down to break salad together, may we take a moment to remember something else...the sacrifice of the men and women who've died while serving our country. Regardless of our stance on war, may our position regarding them...be one of gratitude. We salute you!</div><div class="separator" style="text-align: left;clear: both; "><br /></div>Erinhttp://www.blogger.com/profile/12731094137090156070noreply@blogger.com14tag:blogger.com,1999:blog-2976441443089221824.post-82382891222141846112010-05-20T21:51:00.000-07:002010-06-08T09:16:59.287-07:00Knock-It-Off Bars<div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOJbG2y4mDx5cjNk29JJi1jkko48HUgcCavbtPBS5GvSHOEdnLfFzQ1CIE7r98LTBGKUQoUvC-8st2-5ss92EnqKi6Ds4UuiB178cJoFax7ehTZlm16m0oP62e7zWxqY-dmZft71R_s8/s400/IMG_8545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473229936970363666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioR1M716G_HlSxhPmglrt63jFfqlakej00mg9G1WMSqGi_NVhAiKK4NO_kkjXdXDG8-8cjcM5df_lbzJrBYdmErWIpgtSqV1WV-ZAayDPITl67sP65s5yEg-K2TbwWUxXn1JLEq4gQMG8/s1600/IMG_8478.JPG" style="text-decoration: none;"><br /></a></div><div style="text-align: left;">Last week, Erin and I made the largest cupcakes known to man. Then ate them...ALL. After I inhaled the last one, my body literally flipped me the bird and said, "Knock. It. Off." Okay, message received...loud and clear. I immediately opened Alicia Silverstone's cookbook, <i>The Kind Diet, </i>and scoured the pages for something that would satisfy my sweet tooth without royally pissing off my body... </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I found a recipe for Crispy Peanut Butter Treats with Chocolate Chips. Yum. Sounds delicious.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then I took a gander at the ingredients...</div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNRziyljSQQnBUVogfxKmd8bxxEs5JxPR-Ro_JkwZGm52Kxe0HsV5Gua1n_9kmO82P6e1LeY5XZbOksnNVtvNSL2m9SrW7U56yoxu24Rd-N_W7rDKyZz1opIMrDBPOKNXoXh8Wj_RYWw/s1600/IMG_8475.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNRziyljSQQnBUVogfxKmd8bxxEs5JxPR-Ro_JkwZGm52Kxe0HsV5Gua1n_9kmO82P6e1LeY5XZbOksnNVtvNSL2m9SrW7U56yoxu24Rd-N_W7rDKyZz1opIMrDBPOKNXoXh8Wj_RYWw/s320/IMG_8475.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473216393608104818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyeP7QiKDCPevs5jFOoq9s0OYhZgo27RxdBOgsyKu2FRJHPgAmB_whAEvMjmykkfIUpCX6Z-k_6SgCslRDBcPhFr1RSp7u_IK1tHYVIbmwoVZMK4dJmQUmlTJS7YHbHTnbewG9b1YPC0/s1600/IMG_8472.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyeP7QiKDCPevs5jFOoq9s0OYhZgo27RxdBOgsyKu2FRJHPgAmB_whAEvMjmykkfIUpCX6Z-k_6SgCslRDBcPhFr1RSp7u_IK1tHYVIbmwoVZMK4dJmQUmlTJS7YHbHTnbewG9b1YPC0/s320/IMG_8472.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473216087493662850" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3J2BdQj9K4SI9O0KFHjZCnTSvLdbS8yqvfAXU9kRbjsqcrcoXlvflI2p8x-7dLeCOzWDddbBZzZDjSixqT15tMncA1n8WBOoDy3EEBQwQo-tx58jyqPqrO_CRjj9iLrLPdmy19GabhQ/s1600/IMG_8471.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3J2BdQj9K4SI9O0KFHjZCnTSvLdbS8yqvfAXU9kRbjsqcrcoXlvflI2p8x-7dLeCOzWDddbBZzZDjSixqT15tMncA1n8WBOoDy3EEBQwQo-tx58jyqPqrO_CRjj9iLrLPdmy19GabhQ/s320/IMG_8471.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473215431386157058" /></a><br /><div><div style="text-align: center;">(Grain sweetened...wtf?)</div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioR1M716G_HlSxhPmglrt63jFfqlakej00mg9G1WMSqGi_NVhAiKK4NO_kkjXdXDG8-8cjcM5df_lbzJrBYdmErWIpgtSqV1WV-ZAayDPITl67sP65s5yEg-K2TbwWUxXn1JLEq4gQMG8/s320/IMG_8478.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473223199858156626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><span class="Apple-style-span" style="color:#000000;">And I was like, "Okay, hold the phone, Alicia. You're trying to tell me that those 4 ingredients (plus a pinch of salt) are going to fool me into thinking I'm eating dessert? Shaw. Right."</span></span></div><div><br /></div><div>Gauntlet officially thrown, I called Erin...</div><div><br /></div><div style="text-align: center;">"<i>Yo</i><i>. Me. You want to come over and make...hello?"</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">She hung up. Doesn't take much to titillate a Tart. She was at my house in 20.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><i>Crispy Peanut Butter Treats</i></b></div><div style="text-align: center;"><b><i>with Chocolate Chips</i></b></div><div style="text-align: center;"><i>from "The Kind Diet"</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>~ 1 box brown rice crisps cereal</i></div><div style="text-align: center;"><i>~ 1 3/4 cups brown rice syrup</i></div><div style="text-align: center;"><i>~ 3/4 cup peanut butter or almond butter</i></div><div style="text-align: center;"><i>(preferably unsweetened and unsalted..we went rogue and used salted)</i></div><div style="text-align: center;"><i>~1/2 cup grain-sweetened, nondairy chocolate or carob chips (we only had about 1/4 cup)</i></div><div style="text-align: center;"><i>~fine sea salt</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Pour the cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies...</i></div><div style="text-align: center;"><i><br /></i></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW90QdOXGM04hYVc1bnI_DNd-G9tTAuPjbXrpk5NW5iTaLIzDt5Dfg2ZeB2NSLs1wpzAb0AgjTCfnIl5rlc-IfiiAFTlhw5KNXNrHpj2Gu_8uDw0dBV-1peuBl8Z5fbRuQ0DRPnSnbpU/s400/IMG_8487.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473226630545604162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /><br /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div></div><div style="text-align: center;"><i>...add the peanut butter and stir until well combined. Pour over the rice cereal...</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYpWwpPURmRLh8bHyW7cWPKo8x-MZz04xuQ3toJ5HDRYkZqAgVKZtigs2RCpDpeF44SMiMVIqO8kzeKjUqaZmQTP13L889U9KdUR8Vx3k9AVIDp6j7cXij066kJJA5Ay6bGmRwEebI_E/s400/IMG_8507.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473589543570738082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 256px; " /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><i><br /></i></span></span></div><div><div style="text-align: center;"><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div></div><div style="text-align: center;"><i>Mix well with a wooden spoon. Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats. Turn the mixture out into an 8x8 or 9x13 baking dish. Wet your fingers lightly and press the mixture evenly into the pan...</i></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oRYVHqdW_rc2lxazSzUlNyClpKxE1yp2c4rDloTUBbS8y3TL80dkk3ZhPx5bUmCUK-MjTSo-uAxORi4SXKmcZ3uTQ4I3Y05xCelJU84eV119Wyn163E244MkefQuiCvdwY5KvJjHg_o/s400/IMG_8532.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473229522420210002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Let cool for 1 hour before cutting into squares or bars.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div style="text-align: left;">Like a true Tart, Erin tried to speed up the cooling process...</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLO5aD9FmQPncm4_bUK9inN0Db8_GDa_IP2LZWlmXVBI8rGunKxIxyFxAbFwxkLEv-6tS3LsMUJwrFBk3ePrHfhmImDBKrsxfRlnsN1yszZIpAYwi2DIdpJATi8cd-3eNOzqwKfFYAwo/s400/IMG_8556.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473230114268627026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /><br /></span></span></span></div><div style="text-align: left;">I was busy sharing some thoughts with the challenger...</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><i>"You better deliver."</i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KpLEAllaMRwXMq-hgieiHE4DZP28d8ytz4UZB5wDSTEUdFFS9ldGAs5n5q7W_Y9-A5hh8ioBF_9mRCMHRO6lIsDKrJUcAqKgcqUmvRZmk_aTvKVCxwhazHPW8hkYhuPReYRggXsAMMw/s400/IMG_8568.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473230272333214210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 267px; height: 400px; " /></span></span></div></div><div style="text-align: center;"><br /></div>And boy, did they. Yum! Not too sweet, but just enough...and chewy. Thanks Alicia. It's the perfect snack to curb the sugar tooth and one you can feel good about. So...</div><div><br /></div><div style="text-align: center;">Silverstone - 1 </div><div style="text-align: center;"> Tarts - 0</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>* I just served these at a baby shower along with <a href="http://crispytarts.blogspot.com/2010/04/when-life-gives-us-lemons.html" target="new"><span class="Apple-style-span" style="color:#CC33CC;">savory lemon bars</span></a> and <a href="http://crispytarts.blogspot.com/2009/12/holiday-time-equals-cookie-time.html" target="new"><span class="Apple-style-span" style="color:#CC33CC;">delicious cookies</span></a> and believe it or not, people were raving about these!</b></div><div style="text-align: center;"><br /></div></div></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com9tag:blogger.com,1999:blog-2976441443089221824.post-91126585194844060582010-05-16T13:19:00.000-07:002010-05-17T09:04:21.756-07:00Labor of Love<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhL6HNO6AYWANVaIwoputbkXv_Hg-5-2YQqIHgjHWfVjkpqApzCQnNg5N2APm1qescXoPyX33osx0vCsTveOmYTGESxEwp_VmncasCa8usmwUIgmryOBvIcnUpot1hngpZP5Q6qzN-qJw/s1600/IMG_8301.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhL6HNO6AYWANVaIwoputbkXv_Hg-5-2YQqIHgjHWfVjkpqApzCQnNg5N2APm1qescXoPyX33osx0vCsTveOmYTGESxEwp_VmncasCa8usmwUIgmryOBvIcnUpot1hngpZP5Q6qzN-qJw/s400/IMG_8301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471976768431108818" /></a><div style="text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;">We love lasagna. It's our best friend, our brotha, our boo. It's not only warm, delicious and comforting...it also yields an insane amount of leftovers. And we LOVE leftovers. So as Erin gracefully gears up for entry into motherhood (sometime in the next few weeks), we think it behooves us to make a few things that could be frozen and at the ready when the last thing she feels like doing is hovering over a stove. Now, I've never met the Erin who doesn't feel like cooking...but just in case a new version of her should rear its head, we chose this lasagna from Barefoot Contessa to help warm her heart and her stomach during what will surely be among the greatest days of her life.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We made a few changes to justify the ridonculous amount of cheese, substituting ground turkey for Italian sausage and brown rice noodles for regular... </div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqvCVTrK2Ds3V-CeqgduN1uZ3BESlMgHpi6FB5HuhkNCFhxZoR6r7DnY-nnfhSON1f0qYm_pAbjfUb34k6z2I33ABhoBSL1NfNKYhI5H0As6UDhJ6OVk78H70vlBkmgX1-M4Mvb64T2Y/s400/IMG_8089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471966244911987186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">We used De Boles and although we're sure a picky palate may not agree, we didn't notice much difference. We also added fresh grilled veggies because, well, they make us slaphappy...</div><div style="text-align: left;"><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(61, 61, 61); line-height: 15px; font-family:arial, helvetica, clean, sans-serif;font-size:13px;"><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8RzFiXGBM6iqrdIpoD2W4OGLAdkY2S1jNoH48Oc_o_ErKOqAMTVQLXMWT2xizVSAHO-26-lNZxQrJwDHJvcOOu1a4BVtRb1-LJaquZUbb2mGAwd0masKHON-L4PeWhsiNil3aT-f_wg/s400/IMG_8139.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471967059254636226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></i></span></span></p></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS1neFbEPrER1nXKp4sc49atzkAHmkj7vPsJ9oJTUoBwAhvjauHIbhhaxgaQl_XthSAZM_sYe8YyptRjQXbbJvgc3neDlpDYOwT1_HcXYVLoAUfrro-YzPzDZYnlF1S3ivJqwAI9rgoA/s1600/IMG_8082.JPG"></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Oh and if you're wondering why we are once again cooking outside, we don't have an answer. But we are seeking professional help. </div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><i><b><u>Turkey and Veggie Lasagna</u></b></i></div><div style="text-align: center;"><i><a href="http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2/index.html" target="new">adapted from Barefoot Contessa</a></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>2 Tbsp. olive oil, plus extra for veggies</i></div><div style="text-align: center;"><i>1 eggplant, sliced 1/4 inch thick</i></div><div style="text-align: center;"><i>2 zucchini, sliced 1/4 inch thick</i></div><div style="text-align: center;"><i>2 yellow squash, sliced 1/4 inch thick</i></div><div style="text-align: center;"><i>1 cup chopped yellow onion (1 onion)</i></div><div style="text-align: center;"><i>2 garlic cloves, minced</i></div><div style="text-align: center;"><i>1 1/2 lbs. organic ground turkey</i></div><div style="text-align: center;"><i>1 (28 oz.) can crushed tomatoes in tomato purée</i></div><div style="text-align: center;"><i>1 6 oz. can tomato paste</i></div><div style="text-align: center;"><i>1/4 cup fresh flat-leaf parsley, chopped</i></div><div style="text-align: center;"><i>1/2 cup fresh basil leaves, chopped</i></div><div style="text-align: center;"><i>2 tsp. kosher salt</i></div><div style="text-align: center;"><i>3/4 tsp. freshly ground black pepper</i></div><div style="text-align: center;"><i>1/2 lb. brown rice lasagna noodles</i></div><div style="text-align: center;"><i>15 oz. ricotta cheese</i></div><div style="text-align: center;"><i>3 to 4 oz. creamy goat cheese, crumbled</i></div><div style="text-align: center;"><i>1 cup grated parmesan, plus 1/4 cup for sprinkling</i></div><div style="text-align: center;"><i>1 extra large egg, lightly beaten</i></div><div style="text-align: center;"><i>1 lb. shredded mozzarella (or fresh)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Heat the grill. Brush both sides of the veggies with olive oil. Grill over medium heat for 3 to 4 minutes on each side. Plate and set aside. (You will most likely have extra veggies, so save to throw in a salad later.)</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-style: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fKApJaXmXzWHiTDaa51nUIpWloUWgza4_dOjlhBS_B00jySjwM-Zmn46CbLKM6LNI4zBT_0l_3bhuJ_Atqpi0eqiDA82V9JuRyLQbT1uGCJuydG7u4Ew7LsuIpZ604x7IJcpKCVtzkg/s400/IMG_7985.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471965303938490034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(61, 61, 61); font-style: italic; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 400 degrees F.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(61, 61, 61); font-style: italic; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the ground turkey and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 Tbsp. of the parsley, the basil, 1 1/2 tsp. of the salt, and 1/2 tsp. pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.</span></span></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style=" font-style: normal; color: rgb(61, 61, 61); line-height: 15px; font-family:arial, helvetica, clean, sans-serif;font-size:13px;"><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNqjIjpU81ooLDyR-F-J2O02layiBZwj8iEMRpSCkyhkw1E2IjKhvKlLNFh3NlJNCsTN89V_4pPSxxehQmnevdYBnfVI51XNu4_apI7KCT646ZwkSHUR4pL4E2nEgUpCDw7VjMsOAljE/s400/IMG_8068.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471965507053977618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></i></span></span></p><div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 21px; font-style: italic; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px; "><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS1neFbEPrER1nXKp4sc49atzkAHmkj7vPsJ9oJTUoBwAhvjauHIbhhaxgaQl_XthSAZM_sYe8YyptRjQXbbJvgc3neDlpDYOwT1_HcXYVLoAUfrro-YzPzDZYnlF1S3ivJqwAI9rgoA/s400/IMG_8082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471965883705980722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></i></span></span></p><div><span class="Apple-style-span" style=" line-height: 21px;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" line-height: 21px; font-style: italic; font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="font-size:medium;">In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 Tbsp.of parsley, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. (Instead of layering the ricotta mix with the mozz, we combined them to create one layer of cheese...not because we're creative, but cuz we don't know how to read.) Set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style=" line-height: 21px;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></span></div><div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px; "><div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90QJk_-1OUyuDj7Ar8rGlvycG-c9YvVD2LSKGIhPP6l73oVwacHsV6m7VqPB09qpJkm-eYisVzMZhzsAGYLrEbPzame6xChm5KBbeg_3gw21e4QcYRCSnyWYOdYdm0FeroFEpJ4fJ1Rk/s400/IMG_8110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471966545586339106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></span></div></span></span></div></span></span></div><div><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style=" line-height: 21px;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></span></div><div><span class="Apple-style-span" style=" line-height: 21px; font-style: italic; font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="font-size:medium;">Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the cheese and one 1/3 of the sauce. Next, layer in the veggies, overlapping where needed.</span></span></div><div><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px; "><div class="instructions" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><i><div><span class="Apple-style-span" style="line-height: 21px; "><span class="Apple-style-span" style="line-height: 15px; "><div class="instructions" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style=" ;font-size:medium;"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCwgwB0UuJffZZnzLKUjvVohD8osUj6JEuQxvHDuWB4pBjvPMDAJsodFOTBshIjJvHlZQ4e2fk15lK2ruGs5iZnSSeoUjOjyutpY2Nk4Z-iN9gppj7z8AkpOfqHuL3HtWV6ETZAMzgkA/s400/IMG_8155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471967417371854466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></i></span></span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span"><i><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="color: rgb(61, 61, 61); font-style: italic; line-height: 21px; font-family:georgia, helvetica, clean, sans-serif;"><span class="Apple-style-span" style="font-size:medium;">Add the rest of the pasta, cheese and finally, sauce. Sprinkle with 1/4 cup of Parmesan.</span></span></span></i></span></span></p></div></span></span></div></i></span></div></span></span></div></span></i></div><span class="Apple-style-span" style="font-size:medium;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5WQe5vkjj3MQw0TQhQ6zgxbIJ_MilycMIUx_JGU2yxZmtscUVfHYehwV5pFq22TFDp3PhIdkj3P2xR0JElNPpziKzb0Vz_o9H0WdS5UN5k1CscKH3OZLiPuMiIXYNFRXfPf6LHtrqh5A/s1600/IMG_8307.JPG"></a></span><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc9sDrcuF741ZuE8OZCQbhjCrLvMxsIawy2BkICMgGSmai0GVm7oh2SXlPJDdg-qa8i8r6qlKs0DED4vDNC3oJk8rq63BqIpYSH3bI2e0bI3zdLvZh2AnSpwR8kjFdXdXSkSHUopZW2E/s1600/IMG_8188.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoc9sDrcuF741ZuE8OZCQbhjCrLvMxsIawy2BkICMgGSmai0GVm7oh2SXlPJDdg-qa8i8r6qlKs0DED4vDNC3oJk8rq63BqIpYSH3bI2e0bI3zdLvZh2AnSpwR8kjFdXdXSkSHUopZW2E/s400/IMG_8188.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471967637759285922" /></a><br /><div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(61, 61, 61); font-style: italic; line-height: 21px; font-family:georgia, helvetica, clean, sans-serif;font-size:medium;">Bake for 30 minutes, until the sauce is bubbling. Let stand for about 15 minutes before serving. If you're as stubborn as we are, screw that noise and cut right into that boo. It won't be as pretty, but it will still blow your mind. Serve with a light salad...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia, helvetica, clean, sans-serif;color:#3D3D3D;"><span class="Apple-style-span" style="line-height: 21px;"><i><br /></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><div style="text-align: center; "><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5WQe5vkjj3MQw0TQhQ6zgxbIJ_MilycMIUx_JGU2yxZmtscUVfHYehwV5pFq22TFDp3PhIdkj3P2xR0JElNPpziKzb0Vz_o9H0WdS5UN5k1CscKH3OZLiPuMiIXYNFRXfPf6LHtrqh5A/s400/IMG_8307.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471967852178806578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNqjIjpU81ooLDyR-F-J2O02layiBZwj8iEMRpSCkyhkw1E2IjKhvKlLNFh3NlJNCsTN89V_4pPSxxehQmnevdYBnfVI51XNu4_apI7KCT646ZwkSHUR4pL4E2nEgUpCDw7VjMsOAljE/s1600/IMG_8068.JPG"></a></span></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">...and freeze the rest, if you can part with it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Please share any dishes that we could prepare ahead of time for Mama Tart:)</div><div style="text-align: center;"><br /></div></div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com18tag:blogger.com,1999:blog-2976441443089221824.post-20431480811662345942010-05-11T08:05:00.000-07:002010-06-08T09:17:41.039-07:00Cornmeal Cake-Mind<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiO7c9ofOTGduYyNgvZ6k58CRDeX4RGg0ruL94_s3BACLncQu8BlxmCcqWAtzON9ooYHCuexq1DD5asTBFeuwto1FpdrrezM9ZGgX4e7HPgUCNDB3LuphkLJw8mBLNa6ZqO3oO_V29eAI/s1600/IMG_7766.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsOTUGhbeAp6Tpz-vTa1XI7mz59WV3iI4QDgAz0ulU3l0ibiSy0gW3vMk_k5TK_uEb8DFdJLn-yJes7Su4ZA3X0gwQJyo6khuxJh8p08mcaX5mccK-y0qnLl73Fed31F5gNfr1o1JuAI/s1600/IMG_7716.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5469831995486891954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsOTUGhbeAp6Tpz-vTa1XI7mz59WV3iI4QDgAz0ulU3l0ibiSy0gW3vMk_k5TK_uEb8DFdJLn-yJes7Su4ZA3X0gwQJyo6khuxJh8p08mcaX5mccK-y0qnLl73Fed31F5gNfr1o1JuAI/s400/IMG_7716.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><div style="text-align: left;"><br /></div><div style="text-align: left;">There are three things that occupy a Tart's mind on a daily basis...food, food...oh, and food. The other day, I called Danielle and asked her what she was doing and she replied, "Take a stab in the dark." She was of course reading, writing and thinking about one thing...food. One of the reasons we're not good at meditating is because we can never reach 'no-mind'. We only get as far as 'food-mind'. "Om, om, om....tuna melt with avocado..." </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Determined to think about something else, we planted ourselves in lotus position, closed our eyes and began with a few deep breaths..."Om, om, om...Blueberry Cornmeal Cake..." </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Oh well. Let's move this meditation into the kitchen...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-style: normal; ">The Santa Monica gem, <span class="Apple-style-span" style="font-style: italic; "><a href="http://www.huckleberrycafe.com/" target="new">Huckleberry</a>,<span class="Apple-style-span" style="font-style: normal; "> serves up a <i>Cornmeal Cake</i> that literally, takes the cake. It's the perfect morning treat without being too sweet, somewhere between a corn bread and a cake. Each day, they surprise you, adding a different fruit, like tangerine, strawberry or blackberry. Our personal hero is blueberry, so when <a href="http://www.bonappetit.com/" target="new"><i>Bon Appetite</i></a> posted the much sought-after recipe, we screamed aloud and ran to the store. And then we screamed some more...until some lady told us to shut our cake-hole. Touché, lady, touché.</span></span></span></span></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><a href="http://prod.bonappetit.com/recipes/2010/05/blueberry_cornmeal_cake" target="new">Blueberry Cornmeal Cake</a></span></div><div style="text-align: center;">Adapted from Huckelberry Cafe</div><div><br /></div><div style="text-align: center;">Non-stick vegetable oil spray</div><div style="text-align: center;">1 1/3 cups all purpose flour</div><div style="text-align: center;">2/3 cup yellow cornmeal</div><div style="text-align: center;">2 teaspoons baking powder</div><div style="text-align: center;">2 teaspoons baking soda</div><div style="text-align: center;">6 tablespoons vegetable oil</div><div style="text-align: center;">2 large eggs</div><div style="text-align: center;">1 tablespoon vanilla</div><div style="text-align: center;">1 teaspoon honey</div><div style="text-align: center;">10 tablespoons (1 1/4 sticks) unsalted butter, room temp.</div><div style="text-align: center;">3/4 cup plus 3 tablespoons sugar, divided</div><div style="text-align: center;">1 1/2 teaspoons salt</div><div style="text-align: center;">1 cup ricotta cheese</div><div style="text-align: center;">1/3 cup plain yogurt</div><div style="text-align: center;">3 cups fresh blueberries</div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Equipment:</i></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size:medium;">10-inch diameter springform pan with 2 & 3/4 inch sides</span></span></div><i><div style="text-align: center;"><br /></div></i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Preheat oven to 325. Spray pan with nonstick spray. Whisk flour, cornmeal, baking soda and powder in medium bowl. (we used this cornmeal...)</span></div></div><div style="text-align: center;"><i><br /></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;color:#0000ee;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5469472827589477090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRiQ3IF0QIpHqYOVTMKIYz_0loQtXdx1uOirqRWcuiC14NYDPYn4rpu9ISFLtFf7oIVQimSVNQskD_437-B5dydyA6iETIAzC9PZW2dbkicPsskFJZkNlsWTTwrofpyxAsMAS3h5G44I/s400/P1020130.jpg" style="display: block; height: 320px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 240px;" width="300" /></span></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Whisk oil, eggs, vanilla and honey in another bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tbsp sugar and 1 & 1/2 tsp salt until creamy. With mixer on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low just to blend. Pour half of the batter into prepared pan. Scatter 1 & 1/2 cups blueberries over. </i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;color:#0000ee;"><img alt="" border="0" height="300" id="BLOGGER_PHOTO_ID_5469474845534357778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlqUgSXSGB-UypBUfw29qu9AjN2v4tRmY76t8Vh03y3rSQKAJ2C3M6bZwMDOjR-CzbGC5gN5RfQEik9_GoFqPrhkw7JyqxHiYDmBTte1fR2kY-6Bskavz6XTp3LVnacbQY9EY9B0a26U/s400/P1020150.JPG" style="display: block; height: 240px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" width="400" /></span></i></div><div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over. (How many times can we say remaining?)</span></div><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal;"><i><br /></i></span></div></i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Bake until top is golden brown and tester comes out clean, about 1 hr and 15 min. Cool completely in pan on rack. </span></div><i><br /></i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><b>Tart Tip:</b> Be patient. Let it bake until done in the center. We couldn't wait and pulled it out early. It's a bit underdone, but that won't stop us.</span></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">Now this is a meditation we can get behind.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><i>Om...</i></div></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;color:#0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5469833941892619090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8VSpgGcNzE3EPf_JzjBIsBaLxldOy7_ZUAE7HLMpyN5SpanHrh9r1zFfmTAJJGGxqqBGO2hiK51NJ0pRXm8aSHjcsJXoLQ7wfnzPnJJC4uH8XIyJkCDUzCzWgAXo58dx9gydmcv4rNQ/s400/IMG_7731.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: center;"><i>Om...</i></div><div style="text-align: left;"><i><br /></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;color:#0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5469832694355751554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Jyt4-jZFR50ZYU4LJFM9wo-Pd7-9hzNlk_k4BLo4PlYznCUWjkiVe91LbkGNJhmeK3Zzjse3NnNt0gAW3qTz18azUyZJiMhdyD_wfoMBW6XXlKYKXXhD0Pkfq9PIohW6tOT3KbXs23Y/s400/IMG_7794.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></div><div><i><br /></i></div><div style="text-align: center;"><i>Om...</i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-style: normal;color:#0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5469833007747657602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQNlDFJNH7T_rVeTi3N7cDyJLeYtqKXI_pqcWkMy72NL0NOeNYJ9ny73ZjCepTNhwaX1c2z2lpt6Xuerz2U3eM0d8rmqd3mId5QYtsdGvVbFonPsBp8oh-mk210n9KNMOE0b5Y680HXM/s400/IMG_7809.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div style="text-align: left;">Ah, the sweet serenity of cake-mind!</div>The Frenchhttp://www.blogger.com/profile/07798951048398413567noreply@blogger.com8