tag:blogger.com,1999:blog-17667875786130583022024-03-13T06:20:07.372-04:00Anna's TableAnna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.comBlogger240125tag:blogger.com,1999:blog-1766787578613058302.post-29854248343985922602013-02-14T15:36:00.002-05:002013-02-14T15:36:36.373-05:00Pasta with Swiss Chard, Ricotta and True Love<header class="post-title">
<b><i>Although I haven't posted in quite some time, I was so moved by my daughter's </i></b><b><i><b><i>Valentine's blog post, a beautiful </i></b>homage to her grandparents</i>, <i>that I simply had to share it with you. The original post appears at </i></b><b><i><span class="by-author"> <span class="author vcard"><a class="url fn n" href="https://juliachewsthefat.wordpress.com/author/juliachewsthefat/" rel="author" title="View all posts by juliachewsthefat">juliachewsthefat</a></span></span>.</i></b><span class="by-author"><span class="author vcard"></span></span></header><header class="post-title"><h1>
</h1>
<h1>
Her Italian Clark Gable</h1>
<div class="post-date">
<strong>13</strong>
<em>Wednesday</em>
<span>Feb 2013</span>
</div>
<div class="post-info clear-fix">
Posted <span class="by-author"> by <span class="author vcard"><a class="url fn n" href="https://juliachewsthefat.wordpress.com/author/juliachewsthefat/" rel="author" title="View all posts by juliachewsthefat">juliachewsthefat</a></span></span> in <a href="https://juliachewsthefat.wordpress.com/category/cooking-with-nonna/" rel="category tag" title="View all posts in Cooking with Nonna">Cooking with Nonna</a>, <a href="https://juliachewsthefat.wordpress.com/category/lunch-dinner/" rel="category tag" title="View all posts in Lunch & Dinner">Lunch & Dinner</a>, <a href="https://juliachewsthefat.wordpress.com/category/vegetarian-2/" rel="category tag" title="View all posts in Vegetarian">Vegetarian</a> <br />
<div class="post-com-count">
<strong><br /></strong>
</div>
</div>
</header>
<div class="post-extras">
</div>
A few days ago I spent an evening with my Nonna. It’s rare that we
find ourselves sharing some time and space together without any other
family members in the mix, but on this particular night, circumstances
lined up in such a way that it was just her and I. <em>Nonna and nipote.</em><br />
We put together a simple dinner – pasta with Swiss chard and ricotta –
teasing each other about the “right” way to make it, a sort of a
ping-ponging of questions and answers wherein I attempt (quite
unsuccessfully) to enforce my points in broken dialect. We discuss the
merits of handmade ricotta versus store-bought; she chops some chard and
I watch over the garlic frying on the stove. Side-by-side in her
kitchen, we reminisce about little details, many about my grandfather –
how he liked his pasta cooked into oblivion; how he used to always help
himself to seconds; how much he loved having people over for dinner,
with a carafe of his homemade wine stationed on the table. His wine was
practically undrinkable and we always complained that the pasta was
overcooked – but we were happy.<br />
Nonno didn’t talk much during meals, often telling us we talked <i>too</i>
much between mouthfuls, but he still found moments to inject a zinger
or two into the conversation – usually something he knew would get a
rise out of my grandmother, who would respond with a small, but swift
whack to the back of his head. Without fail, he would peel into laughter
and Nonna would shake her head, playfully lamenting: “Oh Lord, give me
patience.”<br />
<a href="http://juliachewsthefat.files.wordpress.com/2013/02/gnocchislowres.jpg"><img alt="gnocchislowres" class="alignleft size-full wp-image-1812" height="351" src="http://juliachewsthefat.files.wordpress.com/2013/02/gnocchislowres.jpg?w=529&h=351" width="529" /></a><br />
The way they interacted was, to me, completely unique. It was
integral to who they were as a couple and as partners, and inseparable
from my memory of them as grandma and grandpa. We often think that
romance is the first thing to disappear in a marriage, especially one
that is decades old. But even in their late age, I would sometimes find
him bringing her coffee in bed or holding her hand. They were simple
gestures, but ones that were nonetheless tangible reminders of their
love for one another; they were gestures that slipped inconspicuously
into their day-to-day, even in their last ones together.<br />
<a href="http://juliachewsthefat.files.wordpress.com/2013/02/nonnanonno.jpg"><img alt="Nonna&Nonno" class="alignleft size-medium wp-image-1727" height="299" src="http://juliachewsthefat.files.wordpress.com/2013/02/nonnanonno.jpg?w=214&h=299" width="214" /></a>The
soul of that relationship lives on every time I talk to my grandmother
about Nonno. She speaks about him with such tenderness. My mom once
joked that he was her Italian Clark Gable. He no doubt drove her crazy
in moments too – but when you strip it all down, what remains is the
affirmation of a true partnership, one rooted in whole-hearted devotion
and capable of withstanding the worst of life’s adversities.<br />
As I sit with Nonna at the dinner table, I recognize the love she had
for him. I also recognize the love I have for her and how spending this
time by her side fills my heart with a warmth that is pure and unspoken
and unparalleled.<br />
Happy Valentine’s, Nonna. Ti amo. x<br />
—–<br />
<strong>Pasta with Swiss Chard and Ricotta – serves 2 </strong><br />
<ul>
<li>1/2 bunch Swiss chard</li>
<li>1 small onion, sliced</li>
<li>1 clove of garlic, finely chopped</li>
<li>about 1/4 tsp <a href="http://spicetrekkers.com/wp-content/uploads/2012/10/peperoncini-flakes.jpg" target="_blank">dried pepperoncini flakes</a></li>
<li>olive oil</li>
<li>1/3 lb dry fettucine (or linguini)</li>
<li>about 1 cup fresh ricotta</li>
</ul>
Put a large pot of water on to boil.<br />
Wash chard and dry well (a salad-spinner works best). Remove large
ribs (the white part at the base of each leaf) and chop the leaves. Set
aside.<br />
<a href="http://juliachewsthefat.files.wordpress.com/2013/02/014.jpg"><img alt="Removing ribs from chard" class="alignleft size-medium wp-image-1833" height="300" src="http://juliachewsthefat.files.wordpress.com/2013/02/014.jpg?w=225&h=300" width="225" /></a><br />
Once the pot of water has reached the boil, add a handful of sea
salt. When the water has reached a rolling boil, add the pasta. Cook
uncovered until al dente, being careful to stir every so often.<br />
Put about about 2 Tbsp of olive oil in a large pan set on the stove
on medium-high heat. Once the oil is hot (but not smoking), add the
onion and fry until transluscent. Add the garlic and pepperoncini flakes
and fry for about 1 minute, until the garlic is fragrant and lightly
golden (but not browned). Then add the chopped chard and sauté for 3-4
minutes*.<br />
(*you can add a bit of the pasta water to help steam the chard.)<br />
Drain the pasta and add to the pan with the chard. Move the pasta
around the pan (tongs work best) to coat with the chard mixture.<br />
<a href="http://juliachewsthefat.files.wordpress.com/2013/02/021.jpg"><img alt="Pasta with chard" class="alignleft size-medium wp-image-1834" height="300" src="http://juliachewsthefat.files.wordpress.com/2013/02/021.jpg?w=225&h=300" width="225" /></a>Serve in pasta bowls with a generous dollop of fresh ricotta and a drizzle of your best olive oil (and a few flecks of <a href="http://www.maldonsalt.co.uk/Products%20Maldon%20Sea%20Salt%20Flakes.html" target="_blank">Maldon </a>salt – but don’t tell Nonna).<br />
Note: a nice alternative is to lightly broil the ricotta on the pasta
before serving (see image below). Set the oven on broil at 500°F. Once
you’ve mixed the pasta and chard, spoon it into a baking dish and add a
layer of ricotta on top. Broil on center rack for about 2-3 minutes or
until cheese is golden.<br />
(btw: these photos do not reflect the true colours of this dish – it
was late, the lighting was low, and I barely know how to use my camera.)<br />
<a href="http://juliachewsthefat.files.wordpress.com/2013/02/031.jpg"><img alt="Pasta, chard & ricotta" class="alignleft size-full wp-image-1835" height="705" src="http://juliachewsthefat.files.wordpress.com/2013/02/031.jpg?w=529&h=705" width="529" /></a>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com38tag:blogger.com,1999:blog-1766787578613058302.post-4262441761515731602012-08-21T16:22:00.001-04:002012-08-21T16:22:34.131-04:00Fresh Peach Cupcakes<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2XyZkd0SiVJaG1UUNq8bsXaVI4W6JVKp1WYNjLRYSnin0-ZSUHU9GoCglnbqtaJorm7voit-WY_H9WSS4oRRcOnb31wjAn909llmn48PGgAkQQyL781d-8ZkHhj09_bYf__gxecbUzhF/s1600/P1020332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2XyZkd0SiVJaG1UUNq8bsXaVI4W6JVKp1WYNjLRYSnin0-ZSUHU9GoCglnbqtaJorm7voit-WY_H9WSS4oRRcOnb31wjAn909llmn48PGgAkQQyL781d-8ZkHhj09_bYf__gxecbUzhF/s640/P1020332.JPG" width="640" /></a></div>
<br />
<i>This recipe for peach cake is adapted from my popular banana cake recipe,
which is always a hit and so easy to make. It was the perfect solution for my
fresh Ontario peaches, which were
leftover from making my summertime preserves. Moist and flavourful, the cupcakes
are perfect on their own or simply dress them up with your favourite frosting.
Mine went perfect with a dollop of my homemade peach preserves. </i><br />
<br />
<span style="font-weight: bold;">Cake</span><br />
<br />
<div class="MsoNormal">
2 cups all purpose flour<br />
1 1/2 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt</div>
<div class="MsoNormal">
1 cup fresh peaches peeled and cut in chunks. <br />
1/2 cup butter (soft)<br />
1 1/2 cups sugar<br />
1/4 cup milk</div>
<div class="MsoNormal">
1/4 cup peach juice<br />
2 eggs </div>
<div class="MsoNormal">
1 tsp vanilla</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Preheat the oven to 350 degrees F. Line the muffin tins with paper baking cups or line the bottom of a 9-inch square baking pan and grease with butter.</div>
<div class="MsoNormal">
In a small bowl strain the peaches to remove excess moisture. Reserve 1/4 cup of the peach juice for the batter. Mash the peaches with a fork and set aside. .<br />
</div>
<div class="MsoNormal">
In
a large bowl combine the flour, baking powder, baking soda and salt.
Add the mashed peaches, sugar, butter, the milk and peach juice. Beat the
mixture on medium speed for 2 minutes. Add the eggs, vanilla and beat for 1 minute. </div>
<div class="MsoNormal">
Pour into 24 lined muffin tins or a greased 9
inch pan ( I also line the bottom of the pan with parchment paper).
Bake in a 350 degree F oven for 20 minutes for the cupcakes and 40 minutes for the cake form. Both are done when a
toothpick or knife is inserted in the middle comes out clean. Cool
the cupcakes or cake before icing.</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<h3>
Frosting suggestion: </h3>
</div>
<div class="MsoNormal" style="font-weight: bold;">
Chantilly Frosting</div>
In
a large bowl add, 2 cups of icing sugar, 1/4 cup soft butter, 1/2
teaspoon vanilla and approximately 1/2 cup 35% cream. Beat with an
electric mixer, adding more cream if necessaryAnna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com14tag:blogger.com,1999:blog-1766787578613058302.post-29671409209036475662012-07-24T14:53:00.001-04:002012-07-24T14:58:19.131-04:00Best Ever Deep Dark Chocolate Zucchini Cake<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrvbXeIJxEwnJLIeyaJaoGMQlSQC0SE5abW3j1d6pVW4nKtGxH04ZS7pO8xSZQt8BYnYuUXpG2d_1L1fmNfOvG9mlWY877rFoTW_aiTbEjNbIaqSRTpOPgkCYoHQ1DhlWEr4wTq6jglUZ/s1600/P1020195.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrvbXeIJxEwnJLIeyaJaoGMQlSQC0SE5abW3j1d6pVW4nKtGxH04ZS7pO8xSZQt8BYnYuUXpG2d_1L1fmNfOvG9mlWY877rFoTW_aiTbEjNbIaqSRTpOPgkCYoHQ1DhlWEr4wTq6jglUZ/s640/P1020195.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with homemade strawberry preserve</td></tr>
</tbody></table>
<i></i>
<br />
<div class="MsoNormal">
<i>This has to be the best chocolate zucchini cake I have
ever made, just ask Rob my recipe tester. Just when I thought I could not come
up with another zucchini recipe, I struck gold by totally revamping my
favourite carrot cake recipe. I simply replaced the carrots and pineapple
called for in the <a href="http://annastable.blogspot.ca/2010/12/best-carrot-cake-with-cream-cheese.html">original
recipe </a>with grated zucchini and for a deep rich flavour, added dark Dutch
cocoa. I kept the cinnamon because it marries so well with chocolate but
reduced the amount of oil. The cake turned out beautifully moist and not overly
sweet, perfect served with a touch of strawberry preserve made with our local
berries.</i></div>
<div class="MsoNormal">
<i>So, with all those healthy ingredients and no cholesterol,
who says you can't have your cake and eat it to! </i></div>
<i><b> </b></i><br />
<br />
<b>Ingredients</b><br />
<b>2 cups all purpose flour</b><br />
<b>1/2 cup dark Dutch cocoa </b><br />
<b>2 teaspoons baking powder</b><br />
<b>1 teaspoon baking soda</b><b> </b><br />
<b>2 teaspoons cinnamon</b><br />
<b></b><b>3/4 teaspoon salt</b><b> </b><br />
<b>3/4 cup granulated sugar</b><br />
<b>3/4 cup packed brown sugar</b><br />
<b>3 eggs</b><br />
<b>1/2cup vegetable oil</b><br />
<b>1 teaspoon vanilla</b><br />
<b>3 cups shredded zucchini </b> <b> </b><br />
<b>3/4 cup coarsely chopped pecans</b><br />
<br />
<b>Squeeze the grated zucchini with your hands to remove excess moisture. Set aside.</b><br />
<b>Sift and blend the flour, baking powder, baking soda,
cinnamon, and salt into a large mixing bowl. In a separate bowl,
beat together the sugars, eggs, oil and vanilla. </b><br />
<b>Stir in the zucchini and pecans. </b><br />
<b>Transfer to two prepared 8" square cake pans </b><br />
<b>Bake in a pre-heated 350º F oven for 35-40 minutes or until a wooden
skewer inserted in the middle comes out clean.</b><b> </b><br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com41tag:blogger.com,1999:blog-1766787578613058302.post-78606368363045090762012-06-28T18:50:00.000-04:002012-06-28T18:50:04.126-04:00Mediterranean Chicken, with Artichokes, Olives and Capers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZyLAOacNqTt84IvTbdusUV1pPRKCcM2ZBaXglY15VlhlurEgmOnlVBQ5nB20adRYKbQ31fZiO0CT9F26r4wnXjNjnhjMWADWCHKwplt_sllML1cq30pjDtZzYSFjqqFE7UeiygiMHGiX/s1600/P1020021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZyLAOacNqTt84IvTbdusUV1pPRKCcM2ZBaXglY15VlhlurEgmOnlVBQ5nB20adRYKbQ31fZiO0CT9F26r4wnXjNjnhjMWADWCHKwplt_sllML1cq30pjDtZzYSFjqqFE7UeiygiMHGiX/s640/P1020021.JPG" width="640" /></a><br />
<i>Surely I am not the only one out there who is constantly seeking new
recipe ideas for chicken. Well, my daughter's blog post,<a href="http://juliachewsthefat.wordpress.com/2012/06/26/iberian-ham-et-al/" rel="bookmark" title="Permalink to Iberian ham et al."> Iberian ham
et al.</a>,at <a href="http://juliachewsthefat.wordpress.com/">julia chews
the fat</a>, became the inspiration for my Mediterranean
influenced chicken recipe. Swept away with her ever-eloquent prose and stunning
foodie photos of her recent trip to Barcelona, Spain,
I happily resolved my chicken recipe conundrum. </i><br />
<i>My braised chicken with white wine, artichokes, sun dried tomatoes, capers
and olives, might just be the ticket to transport you to the </i><i>sunny coast of the </i><i>Mediterranean, without leaving
the comfort of your home. Served with homemade<a href="http://annastable.blogspot.ca/2010/06/prosciutto-di-parma-focaccia-panini.html"> focaccia</a> to sop up all
those rich juices and a small salad, this one pot meal is not only healthy but
also rich in flavour. </i><br />
<br />
<b>Ingredients: </b><br />
2 tablespoons extra virgin olive oil<br />
5 slices of bacon cut into 1/2" pieces<br />
1 chicken about 2 1/2 lbs, cut into about 10 pieces<br />
1 cup flour <br />
1 large onion diced<br />
2 garlic cloves finely chopped<br />
1/4 chopped sun dried tomatoes<br />
1 heaping tablespoon capers, chopped<br />
24 pitted kalamata olives ( about 1/4 cup).<br />
sprig of fresh thyme<br />
1/2 cup of white wine<br />
1 1//2 cups chicken broth<br />
1 14 ounce can artichoke hearts, drained..<br />
<br />
<b>Note: For easy removal of the olive pits, simply smash the olive with a knife and remove the pit</b>. <br />
<br />
Pour the oil in a cast iron enamel Dutch oven. Add the bacon. Cook on medium heat. Transfer to a plate, reserving the grease to brown the chicken.<br />
Season the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour, shake off any excess flour.<br />
<br />
<b>On medium high heat, place the chicken pieces fat side down in the hot oil. Working in batches, brown the chicken pieces on all sides.</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TeYSSAVYP_Pk9mwRmfQw3IwB7V3q-UzZq_HMCbW-CDpAWKTaBjVGhlFmT1p3tJ5L4Su49vQGnPF98yOJCSBdRXQqmaOiv0HfuqZvK59y0-fSuhuxI9U_HjhY-IGyTpO4XaapCWzaLc85/s1600/P1010999.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TeYSSAVYP_Pk9mwRmfQw3IwB7V3q-UzZq_HMCbW-CDpAWKTaBjVGhlFmT1p3tJ5L4Su49vQGnPF98yOJCSBdRXQqmaOiv0HfuqZvK59y0-fSuhuxI9U_HjhY-IGyTpO4XaapCWzaLc85/s320/P1010999.JPG" width="320" /></a> <br />
<br />
Transfer the browned chicken pieces to a plate. Set aside.<br />
<br />
Reduce the heat to medium. Add the onions and garlic to the pot, scraping the bits from the bottom of the pan.Cook for about 3 minutes minutes until translucent and golden.<br />
<br />
De-glaze with the white wine and continue cooking until the wine is reduced.<br />
Return the bacon to the pot.<br />
Stir in the the capers, sun dried tomatoes,olives, and sprig of thyme. Continue cooking for a minute or two.<br />
<br />
Pour in the broth and bring to a boil.<br />
Nestle the the chicken pieces in the liquid , finishing off with the artichoke hearts.<br />
Cover and cook in a 350º F oven for 1 1/2 hours.<br />
<br />
<b>Remove the cover and continue cooking for an additional 15 minutes to reduce the juices and brown the exposed chicken pieces.</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kfUljrBGFxFOazNIzf6hrQAWGrp4vKU0qkXloXv6vOaF5ku8KCppw3CGSusEFLApceZ7OfX4tTL224KCjdWabxYlYdNFvOktYIMMKVGVl53YyrgLYj3HIFQoEYMHDJwYhSQgguBjpRbX/s1600/P1020011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kfUljrBGFxFOazNIzf6hrQAWGrp4vKU0qkXloXv6vOaF5ku8KCppw3CGSusEFLApceZ7OfX4tTL224KCjdWabxYlYdNFvOktYIMMKVGVl53YyrgLYj3HIFQoEYMHDJwYhSQgguBjpRbX/s320/P1020011.JPG" width="320" /></a> <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbERikTqrT70rXbCmlAIo0S_pAMxH1I11OCVP6lAObZugc6-XhqbCId4dKIBReK5ebOLRwXT9Hhah9WQAYmbZr1J9uVbBHQjEMvO7D3P5GJxUhT-hR4eCs_-TDZAtOulLJb3WjhX5czUsN/s1600/P1020023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbERikTqrT70rXbCmlAIo0S_pAMxH1I11OCVP6lAObZugc6-XhqbCId4dKIBReK5ebOLRwXT9Hhah9WQAYmbZr1J9uVbBHQjEMvO7D3P5GJxUhT-hR4eCs_-TDZAtOulLJb3WjhX5czUsN/s400/P1020023.JPG" width="400" /></a>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com10tag:blogger.com,1999:blog-1766787578613058302.post-5923068769868190902012-06-12T22:23:00.000-04:002012-06-12T22:28:14.432-04:00Crispy Panko and Herb Crusted Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVE9qgYUTg8uFiY5wK3T_ico4mvJj7bPSPWPtXICAwugKNfBwCfqay9r2ncgLihGDZrJI0WAqhqFHsZ-kc8XQ4s7V0fYjfkWOARMfjrY3UJjEH1Au6OXzPZIq_EdhmihzcF288feydmvYM/s1600/P1010749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVE9qgYUTg8uFiY5wK3T_ico4mvJj7bPSPWPtXICAwugKNfBwCfqay9r2ncgLihGDZrJI0WAqhqFHsZ-kc8XQ4s7V0fYjfkWOARMfjrY3UJjEH1Au6OXzPZIq_EdhmihzcF288feydmvYM/s640/P1010749.JPG" width="640" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatTQxYQ9lig3VLUw4UMDV05il_HA8_Doi2Vgp2UQ2T0FfQx8GaH8S0k7tDSvasWfPiKnMVQwy-I6LbQluFTy-1-m-F_pPTaZuE58z2K8ATAKBDo1mggCz82BEMaBhC8L6H8CjJ3sPwOs3/s1600/P1010741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatTQxYQ9lig3VLUw4UMDV05il_HA8_Doi2Vgp2UQ2T0FfQx8GaH8S0k7tDSvasWfPiKnMVQwy-I6LbQluFTy-1-m-F_pPTaZuE58z2K8ATAKBDo1mggCz82BEMaBhC8L6H8CjJ3sPwOs3/s640/P1010741.JPG" width="444" /></a></div>
<i>Much like regular batter used in deep frying, my panko breadcrumb recipe
with herb, tomato, leek, and sweet red pepper, seals in all the moisture; plus
gives you a crispy coating that we all love but without all the added
calories. </i><br />
<i>I like to serve the baked salmon with what else...a healthy flavourful combination
of sweet potatoes and </i><i>Yukon</i><i>
gold potatoes, roasted in the oven. Simply drizzle some extra virgin olive oil,
add your favourite fresh herbs and season with salt and pepper. </i><a href="http://annastable.blogspot.ca/2010/09/panko-crusted-cod-served-with-spanish.html"> </a><br />
<div class="post-header">
</div>
<i></i><br />
<i> </i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhwzSRNwgOFbj8gdzBd0i2IsSzQVoZ0JtBQKWei0bdBKXMowD2EVZBhNGJaXUIyJNRc5VidhQDdX0QE7MDspx_TOKDA5TZLLU-CTWMnmdAj5exQJRqBmAs7Z9UMEK8bCDavXUsMNnyYi0/s1600/P1010733.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhwzSRNwgOFbj8gdzBd0i2IsSzQVoZ0JtBQKWei0bdBKXMowD2EVZBhNGJaXUIyJNRc5VidhQDdX0QE7MDspx_TOKDA5TZLLU-CTWMnmdAj5exQJRqBmAs7Z9UMEK8bCDavXUsMNnyYi0/s320/P1010733.JPG" width="320" /></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGjURnOn4m0Zc811hDUK59PGz5bJD2zA1-1_FClt3FOqhbuxjOkzcQkYBnzxy7IsBEHrHkWBuoNq-cueiHiNKmEyBE7S8akfC051C6w9B50HL2iSpZQKtVwXPtd_rhAaDePRTlzMCRme-/s1600/P1010735.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGjURnOn4m0Zc811hDUK59PGz5bJD2zA1-1_FClt3FOqhbuxjOkzcQkYBnzxy7IsBEHrHkWBuoNq-cueiHiNKmEyBE7S8akfC051C6w9B50HL2iSpZQKtVwXPtd_rhAaDePRTlzMCRme-/s320/P1010735.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sweet potatoes and Yukon gold potatoes with garlic and fresh thyme</span><br />
<br />
<i> <span style="font-size: small;">For other
recipe suggestions, you might want to click onto my </span></i><span style="font-size: small;"><a href="http://annastable.blogspot.ca/2010/09/panko-crusted-cod-served-with-spanish.html">panko-crusted-cod-served-with-spanish
paprika potatoes and red cabbage cole slaw</a> </span></td></tr>
</tbody></table>
<h3>
</h3>
<h3>
Ingredients:</h3>
2 pound salmon fillet<br />
<br />
1/2 leek finely chopped (white part of the leek)<br />
1/2 red pepper diced<br />
6 cherry tomatoes chopped<br />
2-3 tablespoons extra virgin olive oil<br />
<br />
1 1/2 cup panko crumbs<br />
1/2 cup Italian parsley finely chopped<br />
1 garlic clove finely chopped<br />
zest of one lemon <br />
1/2 teaspoon salt<br />
dash of pepper<br />
3 tablespoons extra virgin olive oil <br />
<br />
<br />
<h3>
Preparation:</h3>
<b>In a skillet heat 2-3 tablespoons of extra virgin olive oil. Add the chopped onions and leeks.</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-ZCIxwVtmi8fbOzWB8AhkkjfBRvZQvI686jjTNYqyexIF9aV8k6KJZHK7sFeaBfvPODE7hVSlXx3sJECmFEZcMnPcIuHHLl66lbtCGAaBmI7NuFPjiZ55KTjNdS-zxVVz0Htk0MUxiX9/s1600/P1010731.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-ZCIxwVtmi8fbOzWB8AhkkjfBRvZQvI686jjTNYqyexIF9aV8k6KJZHK7sFeaBfvPODE7hVSlXx3sJECmFEZcMnPcIuHHLl66lbtCGAaBmI7NuFPjiZ55KTjNdS-zxVVz0Htk0MUxiX9/s320/P1010731.JPG" width="320" /></a><br />
<br />
<b>Saute until translucent about 4 minutes. </b><br />
<b>Add the chopped red peppers and tomatoes and continue cooking until soft. Set aside and allow to cool before adding to the panko breadcrumb mixture.</b><br />
<br />
<br />
<b>Using a food processor, finely chop the parsley, garlic clove, and the lemon zest. </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwPKMpy-noa6S1XEFtTTvSci7VJtdRMGt8lmt-lVwndGJr9r4M6apIxIrIgiI1IzOJ3dp6xUh7ZCva8lbIQGW-eCSxi_fFFx5aEycILwF3i7lo1N4SlxrRtwn8vPfVw3aMhuPjDIffr3M/s1600/P1010729.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwPKMpy-noa6S1XEFtTTvSci7VJtdRMGt8lmt-lVwndGJr9r4M6apIxIrIgiI1IzOJ3dp6xUh7ZCva8lbIQGW-eCSxi_fFFx5aEycILwF3i7lo1N4SlxrRtwn8vPfVw3aMhuPjDIffr3M/s320/P1010729.JPG" width="320" /></a><br />
<br />
<b>Add the panko breadcrumbs,salt and pepper, pulse to blend.</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BvNnWId-yW-OLNajes2u74ahUDsTjJYmqdF9tx7GCbyHv4ngNaB3dXSF3VR7fw7VzlA6TS0tJRQkDZJjn2YaHTCMoEPfydQkkZxD8oYxUDadJqs5wx3w1Z95T4ox91ps0sgU7FcVtN3P/s1600/P1010737.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BvNnWId-yW-OLNajes2u74ahUDsTjJYmqdF9tx7GCbyHv4ngNaB3dXSF3VR7fw7VzlA6TS0tJRQkDZJjn2YaHTCMoEPfydQkkZxD8oYxUDadJqs5wx3w1Z95T4ox91ps0sgU7FcVtN3P/s320/P1010737.JPG" width="320" /></a><br />
<br />
<b>Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled. Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture. </b><br />
<br />
<b>Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper. </b><br />
<b>Spread the breadcrumb mixture on top of the fish to cover. </b><br />
<br />
<b>Bake in a preheated 375ºF for 25- 35 minutes depending on the thickness of the salmon fillet.</b><br />
<br />
<br />
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMlpbaQExHzMW9BLZnivow6tUQ_nywBP6pGHZ2of45ohpbYzpbUifT71JUPBDmOyvXCCliTQo1a8hg3D8oTOeUzOciQSaANZUKm0QKW3CuMYfdn1h6L5QFjJ5yliblV_4H3ghHvWhzvqB/s320/P1010739.JPG" width="320" />Serves 6<br />
<br />
<br />
<a name='more'></a>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com5tag:blogger.com,1999:blog-1766787578613058302.post-87131813318678800742012-06-05T16:10:00.000-04:002012-06-05T18:10:51.080-04:00Deep Dark Chocolate Rhubarb and Strawberry Cake<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjOJljEs-9ozZ1SJqD200wTQdAq86g9w5GBv6JAIPiO45zUkJBe-4E_jAYipkMWITQOaH8m7gOlqhVuokdaiEFUP90CDTyTfmkE7U0wFCaSPgB8kQhP7kflJef6IxiZANu2Zjs67RAqMb/s1600/P1010835.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjOJljEs-9ozZ1SJqD200wTQdAq86g9w5GBv6JAIPiO45zUkJBe-4E_jAYipkMWITQOaH8m7gOlqhVuokdaiEFUP90CDTyTfmkE7U0wFCaSPgB8kQhP7kflJef6IxiZANu2Zjs67RAqMb/s640/P1010835.JPG" width="364" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbO9rkHh76s_Vhyphenhyphenr0JDsHs_lYXlaG83Mc5z_-O_Kq5-xej4fo85mctZ-wFIw8esdrOYv3eKBqP1-oXMtD3d_BI46UgGW-lLhm6yn6Q4OrBvXYjWdsIodsTIjLN-WYr0_rFwCQCVBOS8a2/s1600/P1010845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbO9rkHh76s_Vhyphenhyphenr0JDsHs_lYXlaG83Mc5z_-O_Kq5-xej4fo85mctZ-wFIw8esdrOYv3eKBqP1-oXMtD3d_BI46UgGW-lLhm6yn6Q4OrBvXYjWdsIodsTIjLN-WYr0_rFwCQCVBOS8a2/s640/P1010845.JPG" width="640" /></a></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<i> </i>
</div>
<i><span style="font-family: Verdana;">Not wanting to make another crisp with
the rhubarb given to us by friends, I decided to come up with an original
recipe. I am happy to report that my deep dark chocolate rhubarb and strawberry
cake got the seal of approval from my favourite recipe tester on the eighth
floor. Therefore, if I may, I would like to share the recipe with you. This
cake is definitely decadent without being too rich. The batter has no butter in
it but has loads of chocolaty goodness and packed with fresh rhubarb and
strawberries. Every bite has a lovely surprise, with the crunchiness from the
pecans to the luscious Belgian chocolate that melts in you mouth.</span></i><span style="font-family: Verdana;"></span><br />
<i><span style="font-family: Verdana;">By dividing
the batter between my fancy muffin tin and a bundt pan, I ended up with one
large cake and six mini cakes, which are fun treats to give to friends.</span></i><i><span style="font-family: Arial;"> </span></i><span style="font-family: Arial;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmKddo6kYehbWDEomOnanHGtvZdCtsTyNbTB4fqPhAmA8Jx2rm20oR8z-43PntnmUMkpckUqVBmASpSnzgKHUkDTPDJnLrtV7u22ctYImr_ZO_72amhDcKOYYGjIJcEVusTXTAgXpWrwd/s1600/P1010819.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmKddo6kYehbWDEomOnanHGtvZdCtsTyNbTB4fqPhAmA8Jx2rm20oR8z-43PntnmUMkpckUqVBmASpSnzgKHUkDTPDJnLrtV7u22ctYImr_ZO_72amhDcKOYYGjIJcEVusTXTAgXpWrwd/s320/P1010819.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Washed rhubarb stalks; the leaves are toxic and thereby inedible</td></tr>
</tbody></table>
<b>Ingredients:</b><br />
2 cups all-purpose flour<br />
1 cup dark cocoa powder <br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 cup dark Belgian chocolate pieces<br />
1 cup toasted pecan coarsely chopped<br />
3 cups rhubarb cut into 1/2" pieces<br />
2 cups strawberries cut into 1 1/2" pieces <br />
3 eggs<br />
1 teaspoon pure vanilla <br />
3/4 cup vegetable oil<br />
1 1/2 cups granulated sugar<br />
<b><br /></b><br />
<b>Preparation: </b><br />
<br />
<b>Pre-heat the oven to 350ºF</b><br />
<br />
<b>1..Start by preparing your ingredients and setting them aside in small bowls...</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk5kF08I06-Nq4KlvuA6FPGudHWZc_L1-DlGjAoMkL15aN7i1O5BpYKfZwj1Q3PzAbZj6pXjY509Qjl7qKHPLfdnQ-WJfL2C_-mKlNQQd2opqIuY71db8NCrP62mW6W4TQqdF2oFvay-U/s1600/P1010821.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk5kF08I06-Nq4KlvuA6FPGudHWZc_L1-DlGjAoMkL15aN7i1O5BpYKfZwj1Q3PzAbZj6pXjY509Qjl7qKHPLfdnQ-WJfL2C_-mKlNQQd2opqIuY71db8NCrP62mW6W4TQqdF2oFvay-U/s200/P1010821.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut the rhubarb into 1/2 inch pieces</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WIoKu_BqPnBNL9A2tizjNiiAKqmsFC7InofUZ6XnjevAimgvNczYJLB8ZYZCNOdnjvZ4gqJVHqZucCJbATymwHfB03g8qpI1E50CWeDa07Zfcf9XkmBb9p0Pt3xwboIswFzHySe8Q6lk/s1600/P1010822.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WIoKu_BqPnBNL9A2tizjNiiAKqmsFC7InofUZ6XnjevAimgvNczYJLB8ZYZCNOdnjvZ4gqJVHqZucCJbATymwHfB03g8qpI1E50CWeDa07Zfcf9XkmBb9p0Pt3xwboIswFzHySe8Q6lk/s200/P1010822.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut the chocolate into pieces as shown </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvzTGZBvmxsWpen1GyYutAdYW-T0naeGCRkhT4xThOrkq_5PQt7Jdjl5Vd5MniyMyoa6PEU_MAgHG3_qsTuab4zYgFFlKFPRWGAufEUDhtq5R-UEEaBdqd22UkR81MLMqfFrh8TwJ0UYr/s1600/P1010824.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvzTGZBvmxsWpen1GyYutAdYW-T0naeGCRkhT4xThOrkq_5PQt7Jdjl5Vd5MniyMyoa6PEU_MAgHG3_qsTuab4zYgFFlKFPRWGAufEUDhtq5R-UEEaBdqd22UkR81MLMqfFrh8TwJ0UYr/s200/P1010824.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toast the pecans in a 350º F oven for about 7 minutes and chop into pieces</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisuBQmA0O-3ulO6kqhTOlEKrXPX9EmTHmRTYEd9TlQ9UJYjFcsXl90U8Vr9GosQQhzn-dFRqLl4v7lRygjj8mP51A6eI36k8lRk8259fvx8ZngYvD9moQlpHQtIxwTnP6x6iD5FQlXjFx/s1600/P1010823.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisuBQmA0O-3ulO6kqhTOlEKrXPX9EmTHmRTYEd9TlQ9UJYjFcsXl90U8Vr9GosQQhzn-dFRqLl4v7lRygjj8mP51A6eI36k8lRk8259fvx8ZngYvD9moQlpHQtIxwTnP6x6iD5FQlXjFx/s200/P1010823.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wash and cut the strawberries into 1/2 inch pieces </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54GIzDuxTcxR9DbYyEbw48XOYz_dx9EanaZRzsXrkKv5L2E9cT7kyyf1jG_B2ZL74wKQdoUlX7NRK7Ed5U1ldkEWKcoUI9PGARZs-nG96Ff8Up6GXZXL1FwxT_BQpziCEzZFY3jOv3hYj/s1600/P1010860.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54GIzDuxTcxR9DbYyEbw48XOYz_dx9EanaZRzsXrkKv5L2E9cT7kyyf1jG_B2ZL74wKQdoUlX7NRK7Ed5U1ldkEWKcoUI9PGARZs-nG96Ff8Up6GXZXL1FwxT_BQpziCEzZFY3jOv3hYj/s200/P1010860.JPG" width="200" /></a></div>
<img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0g0hzYR8BjQVptBax49WciD_GiQhE2HJbD4RAzDZpiEfLy9l9TFSGlGUuK0YxqWgL1ubdw9whGEUR1jc-1sa2s-N4I1KIeCYiv5eGZyk8luDKlsAcKd6BNvltDIYo85KPjbJe2iQk5Z78/s200/P1010859.JPG" width="200" />Grease and flour the pan or pans to be used. For easy removal, (the bottom of my bundt cake stuck and broke slightly upon removal)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYdJJ4eiqSP8R-stxIok6jkT0NahqshdJRJh1FZOoofr4p7BPmR9XF4V-PHlXWs4HYym_h2HnnZf-3HLwIcEI_SaJh-Wd4ry904fYt1VeLCNk1NXcbSNzUMOZHZE_GfW8dGtfvGHKeDYj/s1600/P1010833.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYdJJ4eiqSP8R-stxIok6jkT0NahqshdJRJh1FZOoofr4p7BPmR9XF4V-PHlXWs4HYym_h2HnnZf-3HLwIcEI_SaJh-Wd4ry904fYt1VeLCNk1NXcbSNzUMOZHZE_GfW8dGtfvGHKeDYj/s200/P1010833.JPG" width="200" /></a>.... I suggest using a 9" to 10" spring form pan, lining the bottom with parchment paper; then grease and flour as you would normally do.<br />
<br />
<b>2..Sift your dry ingredients; the flour, baking powder, baking soda, salt, and cocoa powder into a large mixing bowl</b><br />
<b> </b> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXU9jFjeRmPgvAEpV3QeGe2ZOyouNOBHysafVZ8q4w3cmpsNl1V0qPgAA9tskw1ZSPjQR5pslM6-Hlod3ei3kQN0QqVnlozvWgRQFs0HjPQMEQTE-pV7gezdNZcF-oXUDhgbK7-N_M3QAb/s1600/P1010825.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXU9jFjeRmPgvAEpV3QeGe2ZOyouNOBHysafVZ8q4w3cmpsNl1V0qPgAA9tskw1ZSPjQR5pslM6-Hlod3ei3kQN0QqVnlozvWgRQFs0HjPQMEQTE-pV7gezdNZcF-oXUDhgbK7-N_M3QAb/s320/P1010825.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<b>3...Beat the eggs, vanilla, and sugar in a separate bowl</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0g0hzYR8BjQVptBax49WciD_GiQhE2HJbD4RAzDZpiEfLy9l9TFSGlGUuK0YxqWgL1ubdw9whGEUR1jc-1sa2s-N4I1KIeCYiv5eGZyk8luDKlsAcKd6BNvltDIYo85KPjbJe2iQk5Z78/s1600/P1010859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>4...Add the chocolate pieces, pecan nuts and fruit to the dry ingredients</b> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>5...Pour the wet ingredients, the egg and sugar mixture into the dry ingredients and with a wooden spoon mix to combine.</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpclubb76QQWarqOiTr3RynvWP6quvCvuvJZAhVgR9_ghbbHgbCbT-mmFzAxriF4RZwaYknQDBh1PFSE7p8sJNtmDfHmMsxm-LtfRZwA5A5amSRxyzaPmEUgu3F2fOP7caBpx0fxMshfft/s1600/P1010826.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpclubb76QQWarqOiTr3RynvWP6quvCvuvJZAhVgR9_ghbbHgbCbT-mmFzAxriF4RZwaYknQDBh1PFSE7p8sJNtmDfHmMsxm-LtfRZwA5A5amSRxyzaPmEUgu3F2fOP7caBpx0fxMshfft/s320/P1010826.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/goog_134270323"><b></b></a><b><a href="http://www.blogger.com/blogger.g?blogID=1766787578613058302" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Do not over beat the batter but do ensure that the dry and wet ingredients are well combined. The batter will be thick and lumpy with the fruit and nuts. Do not worry it is quite a forgiving batte</b>r.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbNlgvoldrMLdBum8Uqvgk6UQ9aAqj4UpVjPCBMI7qkqXLbOglfivhqIgo-UQF4VumdNXGLz_qOm1FPYpLJona_kedwoqTpel8dYMbqz733FCiLb4kiNBB-ThgsKjzbiMXWJSjyLd8LBe/s1600/P1010829.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbNlgvoldrMLdBum8Uqvgk6UQ9aAqj4UpVjPCBMI7qkqXLbOglfivhqIgo-UQF4VumdNXGLz_qOm1FPYpLJona_kedwoqTpel8dYMbqz733FCiLb4kiNBB-ThgsKjzbiMXWJSjyLd8LBe/s320/P1010829.JPG" width="320" /></a></div>
<br />
<b>Distribute the batter into prepared baking pan or pans </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx-qL0SWvj3M2sE3eflsWmojvJLbUbtE6_Yya6LebGum9mWmW-t1sMfzHXFk9SFmJZGjUHve0zZhkRDI872ple7aMZU3K0D65kRDQBuY-azHa9JAhKVhJ2KkP8n5Hpbsqgb8KpLlLtLTr/s1600/P1010830.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx-qL0SWvj3M2sE3eflsWmojvJLbUbtE6_Yya6LebGum9mWmW-t1sMfzHXFk9SFmJZGjUHve0zZhkRDI872ple7aMZU3K0D65kRDQBuY-azHa9JAhKVhJ2KkP8n5Hpbsqgb8KpLlLtLTr/s320/P1010830.JPG" width="320" /></a><b> </b><br />
<br />
<b>Bake for 40 minutes. If using smaller muffin tin pans you will need less time. Insert a wooden skewer in the center;the cake is done if it comes out clean. Do not mistake the melted chocolate pieces for uncooked batter when checking for doneness.</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUOHfauOsJl-ddyYtjfbdA5tcHcyEnnLfi2xcWtNUHG5vPvnuzIj7Try4G3pgDjG_KIFpwFbMePJuYC6xDgaw4SDb0IC852FxAXnnTCznlzZ9uvW5qGEUxhhEUjr3E-H_qrFR1WCMN-Hx/s1600/P1010832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUOHfauOsJl-ddyYtjfbdA5tcHcyEnnLfi2xcWtNUHG5vPvnuzIj7Try4G3pgDjG_KIFpwFbMePJuYC6xDgaw4SDb0IC852FxAXnnTCznlzZ9uvW5qGEUxhhEUjr3E-H_qrFR1WCMN-Hx/s320/P1010832.JPG" width="320" /></a></div>
<b><a href="http://www.blogger.com/goog_134270333"><span style="font-size: small;"></span></a><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYyxQXRmFmdYiSxf-KNY4nvCpAO5qP2scLGcRNoDTYWO3WGFXs7LJiGwtL76Sd3SpI3SbzK5a00oFA_GNwJUkru70t7U16_bcrTvJQSq0gVtsfumXikdPhWBhSFcLK7LmQzRNFEtDn0E_/s1600/P1010838.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYyxQXRmFmdYiSxf-KNY4nvCpAO5qP2scLGcRNoDTYWO3WGFXs7LJiGwtL76Sd3SpI3SbzK5a00oFA_GNwJUkru70t7U16_bcrTvJQSq0gVtsfumXikdPhWBhSFcLK7LmQzRNFEtDn0E_/s400/P1010838.JPG" width="400" /></a></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: small;">Allow to cool on a wire rack and dust with icing sugar </span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmKddo6kYehbWDEomOnanHGtvZdCtsTyNbTB4fqPhAmA8Jx2rm20oR8z-43PntnmUMkpckUqVBmASpSnzgKHUkDTPDJnLrtV7u22ctYImr_ZO_72amhDcKOYYGjIJcEVusTXTAgXpWrwd/s1600/P1010819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEk5kF08I06-Nq4KlvuA6FPGudHWZc_L1-DlGjAoMkL15aN7i1O5BpYKfZwj1Q3PzAbZj6pXjY509Qjl7qKHPLfdnQ-WJfL2C_-mKlNQQd2opqIuY71db8NCrP62mW6W4TQqdF2oFvay-U/s1600/P1010821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WIoKu_BqPnBNL9A2tizjNiiAKqmsFC7InofUZ6XnjevAimgvNczYJLB8ZYZCNOdnjvZ4gqJVHqZucCJbATymwHfB03g8qpI1E50CWeDa07Zfcf9XkmBb9p0Pt3xwboIswFzHySe8Q6lk/s1600/P1010822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvzTGZBvmxsWpen1GyYutAdYW-T0naeGCRkhT4xThOrkq_5PQt7Jdjl5Vd5MniyMyoa6PEU_MAgHG3_qsTuab4zYgFFlKFPRWGAufEUDhtq5R-UEEaBdqd22UkR81MLMqfFrh8TwJ0UYr/s1600/P1010824.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisuBQmA0O-3ulO6kqhTOlEKrXPX9EmTHmRTYEd9TlQ9UJYjFcsXl90U8Vr9GosQQhzn-dFRqLl4v7lRygjj8mP51A6eI36k8lRk8259fvx8ZngYvD9moQlpHQtIxwTnP6x6iD5FQlXjFx/s1600/P1010823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvzTGZBvmxsWpen1GyYutAdYW-T0naeGCRkhT4xThOrkq_5PQt7Jdjl5Vd5MniyMyoa6PEU_MAgHG3_qsTuab4zYgFFlKFPRWGAufEUDhtq5R-UEEaBdqd22UkR81MLMqfFrh8TwJ0UYr/s1600/P1010824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<br />
<br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com16tag:blogger.com,1999:blog-1766787578613058302.post-65286613559242720622012-05-29T17:05:00.000-04:002012-05-29T21:49:59.708-04:00Coconut Mango and Pineapple Custard Tart with Tropical Glaze<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSh9b95hFZ9N-NgRDDY4L47aIDTVzaNwht7CJSuwL84Vhfp-Hjk8LvjVCha282-CcE8mYYBjDC6JbPgYGn4wneeOAuP1Xvb3JqIlqdPffRloeq_Oi-C1Ce0D44Ai4cf_T2g8VsFKQ5Vm2N/s1600/P1010686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSh9b95hFZ9N-NgRDDY4L47aIDTVzaNwht7CJSuwL84Vhfp-Hjk8LvjVCha282-CcE8mYYBjDC6JbPgYGn4wneeOAuP1Xvb3JqIlqdPffRloeq_Oi-C1Ce0D44Ai4cf_T2g8VsFKQ5Vm2N/s640/P1010686.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CRYDwydQaf4gBpgReXa2Pwlz4a1SROhLHD-dTbEwsQQCxwPptvKo6fax5n2ybfz6waycWpBP9dOkC0MfUFCsKI_7vRUKN8IyKBp6qLW1rPseLpbTnvn8eEFUPIGty3QOGRSDOUZ-f1Np/s1600/P1010702.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CRYDwydQaf4gBpgReXa2Pwlz4a1SROhLHD-dTbEwsQQCxwPptvKo6fax5n2ybfz6waycWpBP9dOkC0MfUFCsKI_7vRUKN8IyKBp6qLW1rPseLpbTnvn8eEFUPIGty3QOGRSDOUZ-f1Np/s640/P1010702.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CRYDwydQaf4gBpgReXa2Pwlz4a1SROhLHD-dTbEwsQQCxwPptvKo6fax5n2ybfz6waycWpBP9dOkC0MfUFCsKI_7vRUKN8IyKBp6qLW1rPseLpbTnvn8eEFUPIGty3QOGRSDOUZ-f1Np/s1600/P1010702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<i>My coconut, mango and pineapple custard tart recipe is much lighter, yet just as decadent. You will not believe it is
made with 2% milk. In addition, there is no need to fuss with pie crust. Using
graham cracker crumbs, makes it so easy. </i><br />
<i>To further enhance all those summery tropical flavours found in the custard, I made a
mango and pineapple glaze sweetened with peach jam. In the recipe which follows
I reduced the amount of sugar to 1/4 cup from the initial 1/2 cup I myself used
(note: you might also consider leaving out the granulated sugar altogether). I
personally found the combination of the sugar and jam in my glaze a bit too
sweet. However, my personal 'test kitchen staff' disagreed saying it called for
that extra sweetness. </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm30MsjWn_HaKb7gPtsQHOG55AJct7tqXlELlNzsu9cnYNrCVU6k3Ty6s2GwWzqcAguZ-VHkjdlGwaAz2mCKdVz0rin24a9U8BUODnBzjo-JacHdowcOPT3-fdrLvF7DDNopt7fTpb1Ced/s1600/P1010709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm30MsjWn_HaKb7gPtsQHOG55AJct7tqXlELlNzsu9cnYNrCVU6k3Ty6s2GwWzqcAguZ-VHkjdlGwaAz2mCKdVz0rin24a9U8BUODnBzjo-JacHdowcOPT3-fdrLvF7DDNopt7fTpb1Ced/s640/P1010709.JPG" width="640" /></a></div>
<br />
<h3>
Ingredients:</h3>
<b>Coconut Mango and Pineapple Custard:</b><br />
4 eggs<br />
1 cup shredded unsweetened coconut<br />
3 tablespoons cornstarch<br />
1 teaspoon vanilla<br />
1/2 cup mango puree (1 mango)<br />
3/4 cup fresh pineapple puree or crushed pineapple (drained)<br />
1 cup granulated sugar<br />
1 cup 2 % milk<br />
<br />
<b>Graham Crumb Crust:</b><br />
1 1/2 cups graham crumbs <br />
1/2 cup unsalted melted butter<br />
<br />
<b>Tropical Glaze:</b><br />
2 cups sliced fruit (mangoes and pineapple)<br />
1/4 cup sugar <br />
1/2 cup peach jam<br />
shredded coconut for the top (toasted in the oven until golden)<br />
<h3>
</h3>
<h3>
Preparation:<span style="font-size: small;"> </span> </h3>
<div style="font-weight: normal;">
<span style="font-size: small;"><b>Graham Crumb Crust:</b> </span></div>
<div style="font-weight: normal;">
<span style="font-size: small;">Preheat the oven to 350º F.</span> Line the bottom of a 9" spring-form pan with parchment paper and butter the sides of the pan.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnv7CiuDVdr1EX43Z4jhfgsm90ARPe_NG3-mOFW0QKZ2oyP0jRQshBbGOWtD29DZxhVd4fYBRoqGJCs2cj5INhxw2NX_b1HpRF-7g6PztWIrIeUa6NS42ICpTK-em6SNW00cK2OP24kbf9/s1600/P1010655.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnv7CiuDVdr1EX43Z4jhfgsm90ARPe_NG3-mOFW0QKZ2oyP0jRQshBbGOWtD29DZxhVd4fYBRoqGJCs2cj5INhxw2NX_b1HpRF-7g6PztWIrIeUa6NS42ICpTK-em6SNW00cK2OP24kbf9/s320/P1010655.JPG" width="320" /></a></div>
<br />
In a bowl, combine the graham cracker crumbs and the butter. Mix with a wooden spoon and transfer to the prepared spring-form pan.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf4Non_ZCHw0g2aq2N1ukM1MBUrLqYa84W6sXyLLV3M5VS-Jz1BVGLuin7hNxuK1rQRkEGKsX5Aj-q61-CCu9eguU4zKrI_YSv7wsMJGrkIrNfkKjn5-jkDHxYg2C9x16iUM0C6JHv65T/s1600/P1010656.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf4Non_ZCHw0g2aq2N1ukM1MBUrLqYa84W6sXyLLV3M5VS-Jz1BVGLuin7hNxuK1rQRkEGKsX5Aj-q61-CCu9eguU4zKrI_YSv7wsMJGrkIrNfkKjn5-jkDHxYg2C9x16iUM0C6JHv65T/s200/P1010656.JPG" width="200" /></a> <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaSloblPAgbh5uJCZpsZCEMt0ChMXoo29HT94sKEdEETQv6uXi2RwSbTXzT73Lb0KrmD8aoxwfbJNBdQcN9im6RJidA4prSFkJgrUos6pZvxYwNQ3nKG9-jhHt8q6We2KYKzk5lh0ZrR0/s1600/P1010657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaSloblPAgbh5uJCZpsZCEMt0ChMXoo29HT94sKEdEETQv6uXi2RwSbTXzT73Lb0KrmD8aoxwfbJNBdQcN9im6RJidA4prSFkJgrUos6pZvxYwNQ3nKG9-jhHt8q6We2KYKzk5lh0ZrR0/s200/P1010657.JPG" width="200" /></a></div>
With your hands or a meat tenderizer, press firmly making sure to cover the bottom of the spring-form pan. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherKh-eDZRGfRFuTcJ-FDN74ch8C4BdY3rlZk2uBt2rmjtjLWhx3qElo9xJ-bShiyM3t2QRaa1ddiCL-od1bDA0u34q06O1SBzD26CDATp7zT0qv2TkFyRYmjv_oPVHMfu9LRyDnmNYqQR/s1600/P1010659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherKh-eDZRGfRFuTcJ-FDN74ch8C4BdY3rlZk2uBt2rmjtjLWhx3qElo9xJ-bShiyM3t2QRaa1ddiCL-od1bDA0u34q06O1SBzD26CDATp7zT0qv2TkFyRYmjv_oPVHMfu9LRyDnmNYqQR/s320/P1010659.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnv7CiuDVdr1EX43Z4jhfgsm90ARPe_NG3-mOFW0QKZ2oyP0jRQshBbGOWtD29DZxhVd4fYBRoqGJCs2cj5INhxw2NX_b1HpRF-7g6PztWIrIeUa6NS42ICpTK-em6SNW00cK2OP24kbf9/s1600/P1010655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></b></div>
<b> </b> Bake the graham cracker crust in the oven for 10 minutes at 350º F <b><br /></b><br />
<br />
<br />
<b>Coconut Mango and Pineapple Custard:</b> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFTwIEsNmZoZAxxNIjkVMtQrgew48McjRllFDgWWwYmM7OEi3HMthttLkPuE8ZTNm41tKxnrjMJ-RLjjOtBYTsU8FA3_YI5zzhRJKqak4luJ_HdlZklO080cMM13lAOzUpw_7sNcKKCmr/s1600/P1010660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFTwIEsNmZoZAxxNIjkVMtQrgew48McjRllFDgWWwYmM7OEi3HMthttLkPuE8ZTNm41tKxnrjMJ-RLjjOtBYTsU8FA3_YI5zzhRJKqak4luJ_HdlZklO080cMM13lAOzUpw_7sNcKKCmr/s320/P1010660.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In a bowl beat the eggs. Whisk in the sugar, coconut, cornstarch and the vanilla.</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGp5vUMD4RBMM9ItfDgqnkKZmHvgD9yOM0rTAqM60hfzaDQLDwWFxr3vYHobwarIt8ItkKMgimYC8ZEVuwPn2Srju_ajYR3zhNxIUKTTCbNhyphenhyphene2029gORKgTZEbCJXVwmQWk4252YFw94/s1600/P1010661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGp5vUMD4RBMM9ItfDgqnkKZmHvgD9yOM0rTAqM60hfzaDQLDwWFxr3vYHobwarIt8ItkKMgimYC8ZEVuwPn2Srju_ajYR3zhNxIUKTTCbNhyphenhyphene2029gORKgTZEbCJXVwmQWk4252YFw94/s320/P1010661.JPG" width="320" /></a></div>
Put the mango pieces in a food processor and pulse....Add the mango puree to the egg<br />
custard batter....<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVi6OFvBaVTRcIFuyTLHL-BAxXx12CleBLSxYlo7qUnP4spYP8QrHvRhm9y2dl5CkztUpu3J08HqJhqe2snfI1Jzs-NlEUj6SCkAIZyfrd9O9KaqWclclCjWExxsI0660aPQ9iJhtijw_/s1600/P1010662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVi6OFvBaVTRcIFuyTLHL-BAxXx12CleBLSxYlo7qUnP4spYP8QrHvRhm9y2dl5CkztUpu3J08HqJhqe2snfI1Jzs-NlEUj6SCkAIZyfrd9O9KaqWclclCjWExxsI0660aPQ9iJhtijw_/s320/P1010662.JPG" width="320" /></a></div>
<br />
Puree the pineapple pieces<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIeb4Q9djbdaUJK1NgABDxlxl-nwOyzXEMvbxnh0_MsYhuVtIUQTrPoZ47UpcvbRJs_TVxDlA0LUUuZYXGyTnWh8jbe1qtkcudLh6G_7YNm7zIidlf9tbZGIngcIHUmvNsYKA97ehITxf/s1600/P1010664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIeb4Q9djbdaUJK1NgABDxlxl-nwOyzXEMvbxnh0_MsYhuVtIUQTrPoZ47UpcvbRJs_TVxDlA0LUUuZYXGyTnWh8jbe1qtkcudLh6G_7YNm7zIidlf9tbZGIngcIHUmvNsYKA97ehITxf/s320/P1010664.JPG" width="320" /></a></div>
<br />
Whisk the pineapple puree and milk into the custard batter <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn10LH1J1OYNdT1fY8x6iHtyTJUuuNfV68ABSl3MLztV2818FIfs4mFLeKlR7bg0BkkJxEyh272DlFQFvylcS1xMVauVXg_ZTRfPBvJly9S_YCYO8WuPAV_fodbEL16jZHxZfyFGWO1geD/s1600/P1010666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn10LH1J1OYNdT1fY8x6iHtyTJUuuNfV68ABSl3MLztV2818FIfs4mFLeKlR7bg0BkkJxEyh272DlFQFvylcS1xMVauVXg_ZTRfPBvJly9S_YCYO8WuPAV_fodbEL16jZHxZfyFGWO1geD/s320/P1010666.JPG" width="320" /></a></div>
<br />
Pour the coconut fruit custard into the spring-form pan<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpKs4XkiZXc38PHH94vrx9fS8UvHcOQmmU57XnKdpyx4VqF32TBYdTOoZ1_zwri2X1wz-9u3N8MJw-9JkZAC43wK6I3K0wIQrXth8YZgdT5_krDpFryz2APIZ56bo-E5N4mTWdC3ZUALr/s1600/P1010667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpKs4XkiZXc38PHH94vrx9fS8UvHcOQmmU57XnKdpyx4VqF32TBYdTOoZ1_zwri2X1wz-9u3N8MJw-9JkZAC43wK6I3K0wIQrXth8YZgdT5_krDpFryz2APIZ56bo-E5N4mTWdC3ZUALr/s320/P1010667.JPG" width="320" /></a></div>
<br />
Bake for 50-60 minutes. Given the addition of the fresh fruit puree I went with a longer baking time. The interior was still moist and held together when cut to serve. Cool slightly before removing from the pan. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySljsTdzo2Nzo8_jvRv8eKhTGO1x-gXspXc2Zvd54vxLcb4bqBXqeDt4vHKIOMvW4p0jJdS211jm7qSWzpHHvWjCu1hHjk11rMnqyKPgTloZZBqDhkgNF_O1Y_0sskJ-8dO5wHFbIeiJF/s1600/P1010670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySljsTdzo2Nzo8_jvRv8eKhTGO1x-gXspXc2Zvd54vxLcb4bqBXqeDt4vHKIOMvW4p0jJdS211jm7qSWzpHHvWjCu1hHjk11rMnqyKPgTloZZBqDhkgNF_O1Y_0sskJ-8dO5wHFbIeiJF/s320/P1010670.JPG" width="320" /></a></div>
<br />
<b>Tropical Glaze:</b><br />
Add the sliced pineapple, sliced mango pieces and sugar to a non-stick frying pan. Cook on medium-low heat to dissolve the sugar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIQClIJtkgS8WhYshYbJ-wzNU59VLZhpN8VYddlT81WHcaiMt5w5vMq7E7pwEY1GdZ9kJ7g9ExAyB0cDijNSyAhPzT4Bph0SUDgO2S_HbcEZ5GddzL2CSiGQbAkHYy0TvNP78kJ2BBAMl/s1600/P1010672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIQClIJtkgS8WhYshYbJ-wzNU59VLZhpN8VYddlT81WHcaiMt5w5vMq7E7pwEY1GdZ9kJ7g9ExAyB0cDijNSyAhPzT4Bph0SUDgO2S_HbcEZ5GddzL2CSiGQbAkHYy0TvNP78kJ2BBAMl/s320/P1010672.JPG" width="320" /></a></div>
Stir in the peach jam and continue cooking to liquify the jam. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxDz3OA7SGo1WN99E1QnXnC6l_dHPDVWv-pxd29ghlq-Auvcxpdyaozm1dGntB1ywldF_qqwuB0AHd50dMSOZJVsObxt4T4d8LQepE0CQy_c50WZle2QKnm4abHtVlNZw9tH8TDqB-jVT/s1600/P1010675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxDz3OA7SGo1WN99E1QnXnC6l_dHPDVWv-pxd29ghlq-Auvcxpdyaozm1dGntB1ywldF_qqwuB0AHd50dMSOZJVsObxt4T4d8LQepE0CQy_c50WZle2QKnm4abHtVlNZw9tH8TDqB-jVT/s320/P1010675.JPG" width="320" /></a></div>
<br />
Continue cooking and stirring as needed until the fruit is softened.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDblceVhzXGOJmtoW7uJZHpkVZan4lp88phXcQr1SRtG3AsP0cpQLRPmBXZlNA9atTo1fqm9wM41ewtSELL62ZQ37B8U-XQ6NOpkvIRGg_17-ZZ6seY-MK4jDUcQES3hV6sKAk5jsUicm/s1600/P1010676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDblceVhzXGOJmtoW7uJZHpkVZan4lp88phXcQr1SRtG3AsP0cpQLRPmBXZlNA9atTo1fqm9wM41ewtSELL62ZQ37B8U-XQ6NOpkvIRGg_17-ZZ6seY-MK4jDUcQES3hV6sKAk5jsUicm/s320/P1010676.JPG" width="320" /></a></div>
<br />
Pour the hot glaze on the baked tart <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ELpIvl6hXc0yGDUqQZ7TR4KVKi9nATUXuyOOBg7gvkhAVNT14iMxfLVA_8KJBP8smI_cpaQKl6un7ErenyEqzNptfjfaVVVtQhhBJcO5qkyaDKnmmwXz6RJz13D4-_8EVFfjCILdnUmm/s1600/P1010683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ELpIvl6hXc0yGDUqQZ7TR4KVKi9nATUXuyOOBg7gvkhAVNT14iMxfLVA_8KJBP8smI_cpaQKl6un7ErenyEqzNptfjfaVVVtQhhBJcO5qkyaDKnmmwXz6RJz13D4-_8EVFfjCILdnUmm/s320/P1010683.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
Spread the fruit glaze to cover the top of the tart</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLbFJMlt3_6oFSqFB_rPvKvMDAYD4_gnfSAJNVlq79dlCCBt9P5nOwfytXsyh71Vy9OVJTxEyXkSUlv-DPCU9txRLUoWZdZMZDtc0IT_u4Hgo36k7UjcmJEYx0H9Ws8hZpPptHAvXeADB/s1600/P1010685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLbFJMlt3_6oFSqFB_rPvKvMDAYD4_gnfSAJNVlq79dlCCBt9P5nOwfytXsyh71Vy9OVJTxEyXkSUlv-DPCU9txRLUoWZdZMZDtc0IT_u4Hgo36k7UjcmJEYx0H9Ws8hZpPptHAvXeADB/s320/P1010685.JPG" width="320" /></a></div>
<br />
<br />
Sprinkle toasted shredded coconut on the glaze <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioehMsIJSJc3u8odOTQocA8EuQBX40Vow_-hEvSHkSkwEaXR_hg7k74ar2QTzhZ8zYQe-ia1HwF1tLwz9SX3X14I-_yhGBSOoNUeOSDjOXAEgmNz7aTOOY-zUYzYiQ9kKUJdSYAIKbYadj/s1600/P1010711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioehMsIJSJc3u8odOTQocA8EuQBX40Vow_-hEvSHkSkwEaXR_hg7k74ar2QTzhZ8zYQe-ia1HwF1tLwz9SX3X14I-_yhGBSOoNUeOSDjOXAEgmNz7aTOOY-zUYzYiQ9kKUJdSYAIKbYadj/s400/P1010711.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com5tag:blogger.com,1999:blog-1766787578613058302.post-12352797636277854142012-05-25T10:19:00.001-04:002012-05-25T10:19:47.973-04:00Homemade Pappardelle Pasta with Asparagus, Red Pepper and Eggplant and Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGelEvA6bEGrvEe-Muzgl3oRWA20pyq4zHpLUdyGaLCX-2_ORV2cQ0BSA2M1lzhg8dctCdcCWDqYvYCdskUp6KYaFEFJDZ4Fh8Z53owdaMercp6s16-Z4GtG2qCJLTS64OmVglXbdHFOS/s1600/P1010650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGelEvA6bEGrvEe-Muzgl3oRWA20pyq4zHpLUdyGaLCX-2_ORV2cQ0BSA2M1lzhg8dctCdcCWDqYvYCdskUp6KYaFEFJDZ4Fh8Z53owdaMercp6s16-Z4GtG2qCJLTS64OmVglXbdHFOS/s640/P1010650.jpg" width="640" /></a></div>
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
</w:Compatibility>
<w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel>
</w:WordDocument>
</xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" />
<style>
st1\:*{behavior:url(#ieooui) }
</style>
<![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style>
<![endif]-->
<br />
<i>Now I know why pappardelle pasta is so popular in </i><i>Italy</i><i>
where they actually have festivals honouring this close cousin to the
fettuccine. Pappardelle are much broader, cut into strands up to an inch in
width. They are visually beautiful, resembling wide satin ribbons, wrappin</i><i>g
a</i><i>ll the luscious ingredients from your favourite
sauce. </i><br />
<i>Traditionally, pappardelle are served with a rich thick braised meat
sauce or 'ragu'. For my homemade pappardelle, I went with a lighter primavera
type sauce. Not only is it a healthier version but also a time
saver. You do not <span style="mso-spacerun: yes;"> </span>need to labour
for hours with my easy to make asparagus, red pepper, eggplant and cherry
tomato sauce. It is an ideal vegan, vegetarian friendly pasta dish, yet
sure to please all the meat lovers out there.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7sQAYjO1Bk6UiX_N0s0REslnel7L-qCmoP5cqnLsMO3qmR4CifzFD81f3tq4oe-kebcXSkwlz5WGEvgLSbMpnIsKxRBuze7B2pfwpC5vBRlODKVvDRcV6krFBwtfAPolvLxhOHPIcLm9/s1600/P1010640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b>Preparation:</b><br />
Ingredients:<br />
<span class="GHJ45FFBLB">Pappardelle </span>pasta (cooked al dente in salted boiling water and drained)<br />
1/2 cup or more pasta water ( reserved water used for cooking the pasta)<br />
extra virgin oil <br />
1 onion chopped<br />
1 red pepper diced<br />
1 cup peeled and diced eggplant<br />
1 garlic clove finely minced<br />
1 lb fresh asparagus (cut into pieces)<br />
3 cups cherry tomatoes<br />
1 tomato chopped<br />
grated Parmigiano-Reggiano cheese <br />
Salt and pepper to taste<br />
chili flakes (optional)<br />
<br />
In a skillet pour a generous amount (3-4 tablespoons) of extra virgin oil. Heat the oil and add the onions. Allow the onions to become a golden colour. Add the diced eggplant and continue cooking for 4-5 minutes to enhance the flavours. You may have to add more oil as the eggplant tend to absorb it. Stir in the red peppers, asparagus pieces and chopped garlic ( you can add some chili flakes for a spicier sauce). Saute for 2-3 minutes. Toss in the cherry tomatoes. Stir and add about 1/2 cup of reserved pasta water. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7sQAYjO1Bk6UiX_N0s0REslnel7L-qCmoP5cqnLsMO3qmR4CifzFD81f3tq4oe-kebcXSkwlz5WGEvgLSbMpnIsKxRBuze7B2pfwpC5vBRlODKVvDRcV6krFBwtfAPolvLxhOHPIcLm9/s1600/P1010640.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7sQAYjO1Bk6UiX_N0s0REslnel7L-qCmoP5cqnLsMO3qmR4CifzFD81f3tq4oe-kebcXSkwlz5WGEvgLSbMpnIsKxRBuze7B2pfwpC5vBRlODKVvDRcV6krFBwtfAPolvLxhOHPIcLm9/s320/P1010640.JPG" width="320" /></a>Continue cooking until the tomatoes are soft. If needed add more pasta water. Toss in the the drained pasta which has been cooked al dente in salted boiling water. The pasta will absorb some of the sauce as you continue cooking for a minute or two. Grate the desired amount of parmigiano cheese. Serves 4 or more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xI6DwB57nIO7iDkaOt9A25-sMfiymUEpHusJYnYVvycZ1-D4GU1b-o5cFQAOQeto1-dW-aVvN-dGA0aIwMlKDaWvsdGhvrj09uZ6RSZG-cq6wJLx4LuLA96TkZmUGZw2-jeR-Ymfh5V5/s1600/P1010641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xI6DwB57nIO7iDkaOt9A25-sMfiymUEpHusJYnYVvycZ1-D4GU1b-o5cFQAOQeto1-dW-aVvN-dGA0aIwMlKDaWvsdGhvrj09uZ6RSZG-cq6wJLx4LuLA96TkZmUGZw2-jeR-Ymfh5V5/s400/P1010641.jpg" width="321" /></a></div>
<br />
<br />
<i>I know that the idea of making homemade pasta for the first time can
be intimidating for many of us. </i><i> Once you conquer your fears, I guarantee that you will get hooked on making homemade pasta.
I've provided a step by step photo tutorial to help guide you through
the process.</i><i> </i><br />
<i>Nothing compares to homemade pasta. The added bonus is
that it freezes will so you can have some on hand for those last minute
meals. Just make sure to let it dry slightly and use parchment paper to
separate the layers of pasta when freezing in your plastic containers.
The pasta will keep for several months...if it lasts long enough</i> .<br />
<br />
<br />
<b>Homemade Pappardelle Pasta:</b><br />
<b> </b><br />
<b>4 Cups of all purpose flour</b><br />
<b>6 large eggs</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBjmr1i1XYEFo_pxbnuTnPmkYi2zsixlwioCy4frRdfrU7MthTRo4KBLVwILaTdFogzQ2EDvxevS9yv8ZEktNIK0ZqlH3J0LVUaqwosEhTSAiJyVyumAEC5rJ5Yr-WUpPGQYcPeF-HfM/s1600/IMG_5399.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452286557879725042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBjmr1i1XYEFo_pxbnuTnPmkYi2zsixlwioCy4frRdfrU7MthTRo4KBLVwILaTdFogzQ2EDvxevS9yv8ZEktNIK0ZqlH3J0LVUaqwosEhTSAiJyVyumAEC5rJ5Yr-WUpPGQYcPeF-HfM/s200/IMG_5399.JPG" style="height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuagrvldDzjvkLYiWYxan8eo7Bp24NR0mvZP6wpAgyUQTr8isJCpgpR6bCIlNSRhPCQK8r9BghLfFaGzr22surE-m3r1VGpRIcI4yq1jNzm-3gcH53MDJHVhY5Egj1GA4tvNCJjc2MSY/s1600/IMG_5406.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452286995655704642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuagrvldDzjvkLYiWYxan8eo7Bp24NR0mvZP6wpAgyUQTr8isJCpgpR6bCIlNSRhPCQK8r9BghLfFaGzr22surE-m3r1VGpRIcI4yq1jNzm-3gcH53MDJHVhY5Egj1GA4tvNCJjc2MSY/s200/IMG_5406.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a><br />
Place the flour on a clean surface (a counter or large wooden board).
Make a well in the center of the flour. Break the eggs into the well and
lightly beat with a fork.<br />
<br />
<br />
<span style="text-decoration: underline;"> </span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMQIVltWAUpF2owwxeTkj6Bn4_VKWCO99ThrQlhDqGfcJYTClAe9FAxWE7AVjWhlxAGUCl-IOHcIPfgU1q60DP-Dga-atEaVkZN2qTfOTRpuDKp-HgrnxYgKyTfx-fUZ4h8iz06vD1OA/s1600/IMG_5418.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452287540227228514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMQIVltWAUpF2owwxeTkj6Bn4_VKWCO99ThrQlhDqGfcJYTClAe9FAxWE7AVjWhlxAGUCl-IOHcIPfgU1q60DP-Dga-atEaVkZN2qTfOTRpuDKp-HgrnxYgKyTfx-fUZ4h8iz06vD1OA/s200/IMG_5418.JPG" style="height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs-zmScFEsY1BnIyWjVBJS73jPdzEXJw03Ir4TX1KynCmRy-BaXx3loDDShDyKRyozA1Dxda1dZ2AxgHW1RNjRAie2PBx9IV-kZyUg7tzF-JC7Dn2ShfTqso9MZUsC2sn4KFoBzczdok/s1600/IMG_5421.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452287839493893810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfs-zmScFEsY1BnIyWjVBJS73jPdzEXJw03Ir4TX1KynCmRy-BaXx3loDDShDyKRyozA1Dxda1dZ2AxgHW1RNjRAie2PBx9IV-kZyUg7tzF-JC7Dn2ShfTqso9MZUsC2sn4KFoBzczdok/s200/IMG_5421.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a><br />
Start incorporating the flour a little at a
time. Continue blending in the flour with your fingertips. The amount
of flour used will depend on the size of eggs and humidity. You may not
need all the flour.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5452288230961527842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6bC_Cfo73WwOLme7Jt7ibLsTY5lmvgy2314GATbkix8GP5KxTJHyXrRCfPI_wgahU2ItchNiQVl_tJmaBxTGGtyGSLIuD-vulMgFNRabfkb2zH-88_eWdL1aAeVz3n0B6y0IfX0GQIk/s200/IMG_5429.JPG" style="cursor: pointer; height: 150px; width: 200px;" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIfZj_JQlkY5AcEhMidmtOs309tfBLCasCXJZB6GIdMGrpT_fYNWcKJhyUC99k-aGQIqgmwF-tYvuD4GJLvQc5n_BszvtjoyYTQ3kZgseuAOuTGGCXQ8VH8IL6LNybhNLJWcb9zFNhKY/s1600/IMG_5437.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452288528458745986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIfZj_JQlkY5AcEhMidmtOs309tfBLCasCXJZB6GIdMGrpT_fYNWcKJhyUC99k-aGQIqgmwF-tYvuD4GJLvQc5n_BszvtjoyYTQ3kZgseuAOuTGGCXQ8VH8IL6LNybhNLJWcb9zFNhKY/s200/IMG_5437.JPG" style="cursor: pointer; height: 200px; width: 150px;" /></a><span style="text-decoration: underline;"></span><br />
Remove excess flour from the work surface and start kneading your dough
on this lightly floured area. Knead for about 10 minutes, until smooth
and elastic.<br />
<span style="text-decoration: underline;"><br />
</span><br />
<span style="text-decoration: underline;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKSd8wNmaOnt0F91gpIhGZYQ0Rkpt7qo9O8JME0QH0TPz56NZ1NsuqnCJxb2MjXvOy4F6Zcm0xCCG6SoDpzA0sd7UoXb4P8_hqk4BYTu7Ki9Xg7F487FikecSStuuJu_Md0X77Y5Hn4U/s1600/IMG_5439.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452288797338135266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKSd8wNmaOnt0F91gpIhGZYQ0Rkpt7qo9O8JME0QH0TPz56NZ1NsuqnCJxb2MjXvOy4F6Zcm0xCCG6SoDpzA0sd7UoXb4P8_hqk4BYTu7Ki9Xg7F487FikecSStuuJu_Md0X77Y5Hn4U/s200/IMG_5439.JPG" style="cursor: pointer; height: 200px; width: 150px;" /></a><br />
<br />
Make a disk with the dough.<br />
<b>Wrap the dough in plastic wrap and </b><b>let stand for at least 30 minutes or more.</b><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRkbDGOosBOwT6Y1ZCIkU-NeZIAtXw-ypwf4Y1DrhoUI_n6Eix-RcpRjZs3IJLZaLGt91Mjm0v8XdxzH-uvYjUm99Ws0pN97uZ2bJ5kbrjlI5o467Ht6eycXfw0avsTLuFYcz1uPtUCs/s1600/IMG_5441.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452289185007085426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRkbDGOosBOwT6Y1ZCIkU-NeZIAtXw-ypwf4Y1DrhoUI_n6Eix-RcpRjZs3IJLZaLGt91Mjm0v8XdxzH-uvYjUm99Ws0pN97uZ2bJ5kbrjlI5o467Ht6eycXfw0avsTLuFYcz1uPtUCs/s200/IMG_5441.JPG" style="cursor: pointer; height: 200px; width: 150px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTc2zfuUQUiRg6TyNRgL63FCZVp295Espk1HO_G_0Cxhzi9huWFmN2hznwDA8TFGn8nqHWg8vXT0X-4SbnfnVrS5o7cRfjpoNY6qPLJ20LXxspSFlvQPyoTbpIom5VcQaBvoBQgap4Kig/s1600/IMG_5443.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452289409946860802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTc2zfuUQUiRg6TyNRgL63FCZVp295Espk1HO_G_0Cxhzi9huWFmN2hznwDA8TFGn8nqHWg8vXT0X-4SbnfnVrS5o7cRfjpoNY6qPLJ20LXxspSFlvQPyoTbpIom5VcQaBvoBQgap4Kig/s200/IMG_5443.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a><br />
Roll out the dough into a 9 inch disk and cut into 6 pieces. I start my
machine at #6 and roll each piece. I then lower it to #4 and roll the
dough pieces once again. Continue this process until #1, which will give
you a thin dough. Roll the strip of dough into a cylinder and cut 3/4"
to 1" strips.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyWn5wSQhAOiy_elHyww5m9oJKY1LrTvKnXL0HfRPBFzKHJ0CDH3ThGL_zzvNwa45hM_FErhPaUw4aM4Eaq5THH_ylfT6gG8U8_0mOWwxMqxjevLUNI7Tho7QfVWvMupbpBFrMHC3Rzg/s1600/IMG_5444.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452289719893837122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyWn5wSQhAOiy_elHyww5m9oJKY1LrTvKnXL0HfRPBFzKHJ0CDH3ThGL_zzvNwa45hM_FErhPaUw4aM4Eaq5THH_ylfT6gG8U8_0mOWwxMqxjevLUNI7Tho7QfVWvMupbpBFrMHC3Rzg/s200/IMG_5444.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5siBId3CVkyjfrEFo_F474AcuHCxvBhuiNH1nTHSW9PuHc5tAh7Vye5Wt1NaUm_WsKdDccqNSWOTzgwHcM60kHc79t1V-lOz7gs15ckU05ru713J5-lkX_0FNIU7R3clOwf_rkdR5cJo/s1600/IMG_5453.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452290266337947298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5siBId3CVkyjfrEFo_F474AcuHCxvBhuiNH1nTHSW9PuHc5tAh7Vye5Wt1NaUm_WsKdDccqNSWOTzgwHcM60kHc79t1V-lOz7gs15ckU05ru713J5-lkX_0FNIU7R3clOwf_rkdR5cJo/s200/IMG_5453.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC__OMOYLdETO_zFLbIYk-RkeUijnkUv3HpDVTcDKjexnPoQqwTrfpbktSZq4hoa_a0tPOg_izOTkKALkefVBBwuHYGRwxXu41an87PbZ6LmedbiPXf_TdoomQH4xqhk0n-yf-vFCASJU/s1600/IMG_5459.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452291418597680322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC__OMOYLdETO_zFLbIYk-RkeUijnkUv3HpDVTcDKjexnPoQqwTrfpbktSZq4hoa_a0tPOg_izOTkKALkefVBBwuHYGRwxXu41an87PbZ6LmedbiPXf_TdoomQH4xqhk0n-yf-vFCASJU/s200/IMG_5459.JPG" style="height: 150px; width: 200px;" /></a><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IIQo6JY-p7mZ-hX1G-q-CQkvg_SWGB2V3cHmJDgE837J3B_t0BMPNeU2Zmw9C16PEL9sskZ__6Hg2mAT8R-66wPC2RXqQS2Fn6sVsdXAlxHcca-A4pwUbfGvncViqIwADII6IO2V-ydc/s1600/IMG_5299.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IIQo6JY-p7mZ-hX1G-q-CQkvg_SWGB2V3cHmJDgE837J3B_t0BMPNeU2Zmw9C16PEL9sskZ__6Hg2mAT8R-66wPC2RXqQS2Fn6sVsdXAlxHcca-A4pwUbfGvncViqIwADII6IO2V-ydc/s320/IMG_5299.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place the strips
on a clean cloth or a work surface light dusted with flour and allow to
dry before cooking in salted boiling water. The pasta also freezes well
for later use.</span></td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC__OMOYLdETO_zFLbIYk-RkeUijnkUv3HpDVTcDKjexnPoQqwTrfpbktSZq4hoa_a0tPOg_izOTkKALkefVBBwuHYGRwxXu41an87PbZ6LmedbiPXf_TdoomQH4xqhk0n-yf-vFCASJU/s1600/IMG_5459.JPG"><br />
</a><br />
<br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com2tag:blogger.com,1999:blog-1766787578613058302.post-68020491478364567722012-05-19T21:42:00.001-04:002012-05-19T21:46:39.057-04:00Fusilli Pasta with Broccoli Red Pepper and Pine Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuF-AI1sVvNsV6Wcq2S9cCwqI90SYh56zPbc23D_AfYy8OqUwp4z3UJK48n3jvuymzSWGCMRRgmLg7MkFJqvQoEX4aZt2whmvJmz69ssmjEsl9zVHlnZ_ddn49J269RT09oiskcFRxchhM/s1600/P1010627.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuF-AI1sVvNsV6Wcq2S9cCwqI90SYh56zPbc23D_AfYy8OqUwp4z3UJK48n3jvuymzSWGCMRRgmLg7MkFJqvQoEX4aZt2whmvJmz69ssmjEsl9zVHlnZ_ddn49J269RT09oiskcFRxchhM/s640/P1010627.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal">
<i> Are you looking for a healthy vegetarian and vegan
friendly pasta dish? I would love to share my super easy fusilli pasta recipe with </i><i>broccoli, red
pepper and pine nuts.</i><i> My step-by step recipe with accompanying
photos will guide you. In just under 30 minutes, you will have a delicious
pasta dish to rival any restaurant's but for a fraction of the cost.</i></div>
<div class="MsoNormal">
<br /></div>
<b>Ingredients:</b><br />
1/2 lb (250 grams) fusilli pasta<br />
4 tablespoons extra virgin oil <br />
1 onion chopped<br />
1 sweet red pepper diced<br />
2 garlic cloves finely chopped<br />
4 large tomatoes diced<br />
4 cups broccoli florets<br />
1/4 cup toasted pine nuts<br />
grated Parmigiano-Reggiano cheese <br />
1/4 chopped Italian parsley<br />
salt and pepper <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0yrgk2sRWmgK2GiJ64oRSlSdSSn7CxnuvsDp2NTNlk5D66NCUdTnMjQfjpbcL3wZHIfiPbexZ5ZLYZRALNIzZoUa3Bs-p8MyY82Eb56Y07dWDWLVcPzpJmI2vvLZChmSrpxwSI9g_37-/s1600/P1010596.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0yrgk2sRWmgK2GiJ64oRSlSdSSn7CxnuvsDp2NTNlk5D66NCUdTnMjQfjpbcL3wZHIfiPbexZ5ZLYZRALNIzZoUa3Bs-p8MyY82Eb56Y07dWDWLVcPzpJmI2vvLZChmSrpxwSI9g_37-/s320/P1010596.JPG" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9VL9xiPyMJ2KRNE1hMjCXJ0mjVQn8EVJXVSMrm2p_H8judwWICIN3mVhkD488YUpSnBfXRYhvyaFjA_tVJjWpIBu_iFBIbD48KwvhW3MdU9KBd-mRzjJZnnlq70QbDJqWEOparxOVEAs/s1600/P1010608.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9VL9xiPyMJ2KRNE1hMjCXJ0mjVQn8EVJXVSMrm2p_H8judwWICIN3mVhkD488YUpSnBfXRYhvyaFjA_tVJjWpIBu_iFBIbD48KwvhW3MdU9KBd-mRzjJZnnlq70QbDJqWEOparxOVEAs/s320/P1010608.JPG" width="212" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_MyJjmQy7wtQieFEDnLSjHsVOVaPS-ggoIPKllIv3OPVU89DIqoPG2iFERs2qVd9LFxHSH5x23O7T5rGOgYJc-s3u0iQKULqELE2ZkoCtSneeXJfrVbgl5ZebJ1GaAr7S2H_BFw47mVd/s1600/P1010607.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_MyJjmQy7wtQieFEDnLSjHsVOVaPS-ggoIPKllIv3OPVU89DIqoPG2iFERs2qVd9LFxHSH5x23O7T5rGOgYJc-s3u0iQKULqELE2ZkoCtSneeXJfrVbgl5ZebJ1GaAr7S2H_BFw47mVd/s320/P1010607.JPG" width="320" /></a><b> </b></div>
<h3 class="separator" style="clear: both; text-align: center;">
<b> </b></h3>
<h3 class="separator" style="clear: both; text-align: center;">
<b>PREPARATION:</b></h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiQ2KtPcEiPg2NOoNb02EJEoZGQCgmE9z9gKzLpmoU_KXgoVBUk2pEYZHSfILAfsWLyKEjQr4Orvr4YrCq6GenZBFbYnk1bxbodliYqMnFh-dvi5vtxbMxfYKaW1oxN73_0yDOEON2C6U/s1600/P1010615.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiQ2KtPcEiPg2NOoNb02EJEoZGQCgmE9z9gKzLpmoU_KXgoVBUk2pEYZHSfILAfsWLyKEjQr4Orvr4YrCq6GenZBFbYnk1bxbodliYqMnFh-dvi5vtxbMxfYKaW1oxN73_0yDOEON2C6U/s320/P1010615.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A<b> </b>In a small frying pan toast the pine nuts. Set aside.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIj9K5iv-xJmt9CJPWxx-84meUOnxI9yiVcBDpx3e5PzJwkGddcXu1cxcLhhoSUrGRopnFbK2zB_3KvJF4hOFaDLuifaTMxhHSvMmWl8vTX9rHbC6obrXOGWAAbJ5FAThCNJtCboAGFUY/s1600/P1010614.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIj9K5iv-xJmt9CJPWxx-84meUOnxI9yiVcBDpx3e5PzJwkGddcXu1cxcLhhoSUrGRopnFbK2zB_3KvJF4hOFaDLuifaTMxhHSvMmWl8vTX9rHbC6obrXOGWAAbJ5FAThCNJtCboAGFUY/s320/P1010614.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In
a pot bring water to boil for the pasta. Salt the water. Cook the pasta
for 9 minutes.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcAUu5zMRQUnMX4SiOLYB16HQ38iCV4od6pDtJxeOEC3wXcmHHGMWU9JqYxHt_y9emS-goRYerGVDITaWlIkdNJwhjmnWPsZYYIJA-1qK-RF5W0qUYxvJrojbMYIr1eWfJDaZeBQ_CzR-/s1600/P1010616.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcAUu5zMRQUnMX4SiOLYB16HQ38iCV4od6pDtJxeOEC3wXcmHHGMWU9JqYxHt_y9emS-goRYerGVDITaWlIkdNJwhjmnWPsZYYIJA-1qK-RF5W0qUYxvJrojbMYIr1eWfJDaZeBQ_CzR-/s320/P1010616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add
the broccoli. Cook for an additional 3 minutes, until the pasta and
broccoli are al dente. Strain the pasta and broccoli, reserving some of
the pasta water.</span></td></tr>
</tbody></table>
<br />
<h3>
</h3>
<h3>
<b>While the water is boiling for the pasta, begin the tomato sauce</b>. <b>The
time needed for the pasta to cook might vary,depending on the brand. The
De Cecco Fusilli pasta will take approximately 12 minutes to cook al
dente.</b> </h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPmuygD3I7oN1JSPmtU3aYXPdgHeu9s3eCjWpu4lk_XKrQOL9B-uhoQ-Kb0zfv-nKXIAextSntxRgTqDYovkwu15gfVW6nj5eK834o8J4GrJYYADc1TKUBejgeb1EqXpi3H3UaUPzUxGv/s1600/P1010592.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPmuygD3I7oN1JSPmtU3aYXPdgHeu9s3eCjWpu4lk_XKrQOL9B-uhoQ-Kb0zfv-nKXIAextSntxRgTqDYovkwu15gfVW6nj5eK834o8J4GrJYYADc1TKUBejgeb1EqXpi3H3UaUPzUxGv/s320/P1010592.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In
a deep skillet or frying pan, heat the oil and add the chopped onions.
Season with salt and pepper. </span><br />
<span style="font-size: small;">Saute the onions for about 5 minutes. Stir in the chopped red
pepper and garlic. Continue cooking for 3 minutes. </span><br />
</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;">Stir in the chopped tomatoes </td><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY89glIOGniTBnZce2BYzhsFIh2KeCcmoxA-99PCVdmdH5PilNaiQ5290KKGT6oiY1MGzbB1jzrcDdAH2cnosZvrV-a3tMGZgSgwCTVrUm9-9xZKfaKgZn2maoY-oPRPiOxv1N20hNOhr/s1600/P1010602.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"> <img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY89glIOGniTBnZce2BYzhsFIh2KeCcmoxA-99PCVdmdH5PilNaiQ5290KKGT6oiY1MGzbB1jzrcDdAH2cnosZvrV-a3tMGZgSgwCTVrUm9-9xZKfaKgZn2maoY-oPRPiOxv1N20hNOhr/s320/P1010602.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8JcbfF51D2cxjcHm8LBkFzajgVElscmIGo1GGqXHKGYaa0pGs6T-7Nya8RGsC8uFNcRIKzllAMnJ-mJBFlC7MlWNsveDf0AM48az_xFsXGbEuJXUXis4LCJ13LwlGioFN4elNqKxIgKM/s1600/P1010606.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8JcbfF51D2cxjcHm8LBkFzajgVElscmIGo1GGqXHKGYaa0pGs6T-7Nya8RGsC8uFNcRIKzllAMnJ-mJBFlC7MlWNsveDf0AM48az_xFsXGbEuJXUXis4LCJ13LwlGioFN4elNqKxIgKM/s320/P1010606.JPG" width="320" /></a></div>
<span style="font-size: small;"> Continue cooking for an additional 10 minutes </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TD50E61byKYmF8Q-Mc3rtynZhEpUaUVibmpQ7RLFGy6cAenLVe5zh5-uAIJS8ubYPk9KVBXi2I5sfaXB2U2hgKTNgq8LbXU_E7X6jPVkiarhdgdICtgDZQasKzuU80rcsIIFmufOYPB2/s1600/P1010619.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TD50E61byKYmF8Q-Mc3rtynZhEpUaUVibmpQ7RLFGy6cAenLVe5zh5-uAIJS8ubYPk9KVBXi2I5sfaXB2U2hgKTNgq8LbXU_E7X6jPVkiarhdgdICtgDZQasKzuU80rcsIIFmufOYPB2/s320/P1010619.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Toss in the pasta and broccoli. Add some of the pasta water. This will help stretch and add flavour to the sauce.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnmVtLHjpXV8bkWR2O6FHjjKjN2mKE4ZNAdx5AZUewetFVEnVKiVU84FlH7rcpCKHJRF8Le_M9tRpO5qbIex_OwPBg2kPGUcJyXBexorm3Jsg4ZxdhvOxAhco8lDSbYm1ft8WEb8Asxcw/s1600/P1010622.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnmVtLHjpXV8bkWR2O6FHjjKjN2mKE4ZNAdx5AZUewetFVEnVKiVU84FlH7rcpCKHJRF8Le_M9tRpO5qbIex_OwPBg2kPGUcJyXBexorm3Jsg4ZxdhvOxAhco8lDSbYm1ft8WEb8Asxcw/s320/P1010622.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stir in the grated Parmesan cheese</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0bAvCdSUNl_Pq2lCvL7XqF1b8O10zyN3w43DunFImdcyOkcoXjny7tr808elkZ6MhRETfSznd4xSjCapZUUTqKJqdtYyzuMQ77ChTEX0tUp3Ie-iBV0sGDobn1QJ3-P8-9wcgqCRBB6q/s1600/P1010623.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0bAvCdSUNl_Pq2lCvL7XqF1b8O10zyN3w43DunFImdcyOkcoXjny7tr808elkZ6MhRETfSznd4xSjCapZUUTqKJqdtYyzuMQ77ChTEX0tUp3Ie-iBV0sGDobn1QJ3-P8-9wcgqCRBB6q/s320/P1010623.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> and the pine nuts</span></td></tr>
</tbody></table>
<br />
<b><span style="font-size: small;">Transfer to serving bowl. Drizzle a small of extra virgin oil on the pasta and sprinkle on the chopped parsley.</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznPveG7ItzfbbWlFfwHxVbh_el7vHlM4WZeYbnfH3hy7LXuIbxmsxQ1UMBhDdwLShbyLdQvIIPDUkOWF0kEC-tqRWlfqi212bVBQuP6QOp25houtCMtT1tyGn-Up4CZTBj-XKTzRh2ITj/s1600/P1010629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznPveG7ItzfbbWlFfwHxVbh_el7vHlM4WZeYbnfH3hy7LXuIbxmsxQ1UMBhDdwLShbyLdQvIIPDUkOWF0kEC-tqRWlfqi212bVBQuP6QOp25houtCMtT1tyGn-Up4CZTBj-XKTzRh2ITj/s400/P1010629.JPG" width="400" /></a></div>
<br /><br />
<br />
<br />
<br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com2tag:blogger.com,1999:blog-1766787578613058302.post-82763301685320708752012-05-16T22:05:00.000-04:002012-05-17T14:55:52.484-04:00Rosemary Cheese Crackers<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iQbC8mlAQuuDvfbkeLVnWH16SQ28RUuz2Gr8hRg1R7sJuh-z51fnpx20dgoyzcMV3B0bub97VBdusMEWqxI52TmhZ4a6rBFZRJYbjwOsLPf_J6q2FFK_LoW-QrVYRVskawyYYwqAAydD/s1600/P1010573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iQbC8mlAQuuDvfbkeLVnWH16SQ28RUuz2Gr8hRg1R7sJuh-z51fnpx20dgoyzcMV3B0bub97VBdusMEWqxI52TmhZ4a6rBFZRJYbjwOsLPf_J6q2FFK_LoW-QrVYRVskawyYYwqAAydD/s640/P1010573.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr_fukXmolScMXtB0PgTqn8Vj9SP1huFQFLZnbvJDJpOXuAHVvpiNQG8bMOYU3rlg_Pc1sXgSSZ90WUE6XDtuKTD8gLTXbNF9V2RdYO3VIU3wsD79YXAku3NwJqLltYQI2kqrFjCPU79P/s1600/P1010575.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr_fukXmolScMXtB0PgTqn8Vj9SP1huFQFLZnbvJDJpOXuAHVvpiNQG8bMOYU3rlg_Pc1sXgSSZ90WUE6XDtuKTD8gLTXbNF9V2RdYO3VIU3wsD79YXAku3NwJqLltYQI2kqrFjCPU79P/s400/P1010575.JPG" width="400" /></a><br />
<i><b>If you love crispy melt in your mouth shortbread cookies, you are going to flip for these savoury rosemary cheese crackers. Simple to make, they are bound to impress served with a glass of wine or your favourite cocktail. These rosemary cheese crackers, wrapped in a pretty box will also make the ideal hostess gift and for a fraction of the cost to those found in specialty shops.</b></i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOdcK_QdQg9dZ48LPArJoTlVjXgpr25QP3G702Ih8NRJ96_WMSzRbwbwUZ1Qhi1w2Q798PsQGE75lBId8JqtcNL0vTBLbKFRcldi33MSiDysxGmwPfzq96UoxpjFa7a3Uqx588dhXk90I/s1600/P1010585.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOdcK_QdQg9dZ48LPArJoTlVjXgpr25QP3G702Ih8NRJ96_WMSzRbwbwUZ1Qhi1w2Q798PsQGE75lBId8JqtcNL0vTBLbKFRcldi33MSiDysxGmwPfzq96UoxpjFa7a3Uqx588dhXk90I/s400/P1010585.JPG" width="265" /></a><br />
<br />
Ingredients:<br />
1 1/4 cups all purpose flour<br />
zest of one lemon<br />
1 1/2 teaspoons dried rosemary (not ground) <br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper <br />
1/2 cup cold butter (cut in pieces)<br />
2 teaspoons lemon juice<br />
4 teaspoons cold water <br />
1 1/2 cups Regianno Parmigiano cheese, grated<br />
<br />
In a food processor add the flour, grated cheese, rosemary, lemon zest, salt and
pepper. Pulse to blend. Add the butter pieces and pulse until it is the
consistency of coarse cornmeal.<br />
Transfer to a mixing bowl and pour in
the water and lemon juice. Mix with a wooden spoon to combine. Transfer
to a lightly floured work surface and knead into a ball.<br />
Form into a
round 1 1/2 inch log. Place the dough on plastic or parchment paper and
roll it up.<br />
Refrigerate for 40 minutes or more.<br />
Cut into 1/8 inch
disks and place them on a parchment paper lined cookie tray.<br />
Bake in preheated 350º F oven for 10-12
minutes until golden brown.<br />
Makes about 50 crackers<br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com3tag:blogger.com,1999:blog-1766787578613058302.post-68838463140071290122012-05-13T00:36:00.001-04:002012-05-13T00:36:18.986-04:00Dark Chocolate Cherry Almond Scones in Minutes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqY9JRm4cPeqlyDCUfgBYavUE0DYDnMzzFn_LoAurUCQQcAyLNXEbLKQdu17Oc_1xEo8nwtc3E_Z-g8JqFNUmAtncUnHjL5X0snU6546NQHyc32ZXt5bX21BNbkJ4zP_t5llvSJD16bK9/s1600/P1010529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqY9JRm4cPeqlyDCUfgBYavUE0DYDnMzzFn_LoAurUCQQcAyLNXEbLKQdu17Oc_1xEo8nwtc3E_Z-g8JqFNUmAtncUnHjL5X0snU6546NQHyc32ZXt5bX21BNbkJ4zP_t5llvSJD16bK9/s640/P1010529.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF5pX8Gh7q4r97FwPcNtGJejq8NG-fv8qwx5QyS6u1rz4A1Fq5BHdSoQZsBZ3zcNX98BNp0MpQTz4emzfil3qiCBma6P9mpjzZPLHX9-up36-dM2DM1zqIBSRvM6os4HgxOCQC4A4vyLZ/s1600/P1010530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF5pX8Gh7q4r97FwPcNtGJejq8NG-fv8qwx5QyS6u1rz4A1Fq5BHdSoQZsBZ3zcNX98BNp0MpQTz4emzfil3qiCBma6P9mpjzZPLHX9-up36-dM2DM1zqIBSRvM6os4HgxOCQC4A4vyLZ/s640/P1010530.JPG" width="640" /></a></div>
<br />
<i><b>To all the mothers out there I would like to wish you a Happy Mother's day! </b><b>To help celebrate the special day, you might like to treat your mom to breakfast in bed with these dark chocolate cherry almond scones recipe. In fact, if you have a food processor you can have them ready for the oven in a matter of minutes.</b></i><br />
<br />
Dark Chocolate Cherry Almond Scones<br />
2 cups all purpose flour <br />
4 teaspoons baking powder<br />
2 tablespoons sugar<br />
1/2 teaspoon salt<br />
1/2 cup cold butter cut into small pieces<br />
1/2 cup dried cherries<br />
1/2 cup toasted sliced almond <br />
1/2 cup coarsely chopped dark Belgian chocolate<br />
1/2 cup sour cream <br />
2 eggs<br />
1 teaspoon vanilla<br />
1/4 cup sliced almond<br />
turbinado sugar<br />
<span lang="EN-CA" style="font-family: "Times New Roman"; font-size: 12pt;"> </span><br />
<span lang="EN-CA" style="font-family: "Times New Roman"; font-size: 12pt;">In
a food processor add the flour, baking powder, sugar and salt. Pulse,
to blend the dry ingredients. Add the butter and process until the
texture of coarse meal. Transfer to a large mixing bowl and gently toss
in the dried cherries, sliced toasted almonds and chocolate pieces. In a separate bowl beat the eggs and vanilla with the sour cream. Make a well in the dry ingredients and add the egg
mixture. Mix gently to combine with a wooden spoon. Transfer to a work
surface and pat with your hand to a thick disk. Place the dough on a
tray which has been lined with parchment paper. Roll out the dough
to about 1/2” thickness. Cut into 8 wedges and using a spatula separate
them, so as to bake them 2" apart. Sprinkle the turbinado sugar and almonds on top of each scone. Bake in a pre-heated 400º F oven
for 12-15 minutes. Makes 8 large scones. Serve with butter or your favourite jam.</span>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com2tag:blogger.com,1999:blog-1766787578613058302.post-9991982909409871072012-05-11T15:40:00.001-04:002012-05-16T15:47:03.116-04:00Foodista Featured Blogger of The Day Community...Mango Strawberry Fruit Flan<br />
<br />
<br />
<br />
<a href="http://www.foodista.com/fbod"><img alt="Foodista Food Blog of the Day Badge" height="320" src="http://cf.foodista.com/content/fp/hyv3p75jwirzl3kf" style="border: medium none; height: 120px; width: 120px;" width="320" /> </a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfeub6TNirlg0wo1JQE8zcXSq_JCARZC9p4E0M9Mtz1KoMjsPx3zOGoO9_kD1xtpxanBg54TEB_IUiX3Jedo-LtBGQ_9_-oeZpdQ3ot0QAZMOSxkWACHVd6LaXWG7CEIPmlfsZTrnlxVg/s1600/P1010495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<span style="font-size: large;"><i><b>You cannot imagine my surprise as I opened my email this afternoon. Alisa, from the Foodista site, wrote to tell me that my <a href="http://annastable.blogspot.ca/2012/05/mango-strawberry-fruit-flan-with-creme.html" target="_blank">Mango Strawberry Fruit Flan</a> recipe post will be featured on the Foodista homepage, as the Foodista Featured Blogger of The
Day on Wednesday, May 16, 2012. Unable to add the badge they provided for my blog's sidebar (blogspot.com kept spitting up my gadget entry), I decided to take things into my own hands by entering this post to express my humble gratitude to the people at the Foodista.com </b></i></span><span style="font-size: large;"><i><b><a href="http://www.foodista.com/">http://www.foodista.com </a></b></i></span><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfeub6TNirlg0wo1JQE8zcXSq_JCARZC9p4E0M9Mtz1KoMjsPx3zOGoO9_kD1xtpxanBg54TEB_IUiX3Jedo-LtBGQ_9_-oeZpdQ3ot0QAZMOSxkWACHVd6LaXWG7CEIPmlfsZTrnlxVg/s1600/P1010495.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfeub6TNirlg0wo1JQE8zcXSq_JCARZC9p4E0M9Mtz1KoMjsPx3zOGoO9_kD1xtpxanBg54TEB_IUiX3Jedo-LtBGQ_9_-oeZpdQ3ot0QAZMOSxkWACHVd6LaXWG7CEIPmlfsZTrnlxVg/s400/P1010495.JPG" width="400" /></a>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com1tag:blogger.com,1999:blog-1766787578613058302.post-40892532614994208712012-05-07T16:30:00.000-04:002012-05-07T21:30:33.397-04:00Orange Nut Quick Bread<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBittPMWpI3i5f9vFuxDtJwcogQqJWOmw_UAt0EsMq9QybfMf2WnFVYDUsw5e8zD3LNm4PmEKN0Mv8MLmwzNJuYoYZGRyiGl61D9vzBcZgn4ndM8sebOlhspKIOu_DfZh9Ox1fKKweBOR/s1600/IMG_5279.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBittPMWpI3i5f9vFuxDtJwcogQqJWOmw_UAt0EsMq9QybfMf2WnFVYDUsw5e8zD3LNm4PmEKN0Mv8MLmwzNJuYoYZGRyiGl61D9vzBcZgn4ndM8sebOlhspKIOu_DfZh9Ox1fKKweBOR/s640/IMG_5279.JPG" width="640" /></a><br />
<i><b>Looking for a good nut quick bread recipe? Well I would love to share mine with you. The orange nut quick bread that I've been baking for years comes from
my old tattered Five Roses Flour recipe book, one of the first ones I used when I started baking. For my friends in other countries, Five Roses is simply a brand of flour sold in Canada. In fact the neon </b></i><i><b>Five Roses Flour</b></i><i><b>'s sign,</b></i><i><b> a Montreal landmark</b></i><i><b> which was erected in 1948, still greets visitors as they enter our </b></i><br />
<i><b>fair city. </b></i><br />
<i><b> .<img alt="Montreal At Night Farine Five Roses" src="http://www.dreamstime.com/montreal-at-night-farine-five-roses-thumb24327716.jpg" title="Montreal At Night Farine Five Roses" /> </b></i><br />
<i><b><br /></b></i><br />
<b><i></i><i> Note: Top off the orange nut bread loaf with an easy to make orange glaze (recipe follows). </i></b><br />
<b><i>You might also like to try molds other than the traditional loaf pan.</i></b><br />
<br />
<b><i>According to Wikipedia, </i><i>"Quick Bread"</i></b><b><i>possibly originated from the </i></b><b><i>United
States of America</i></b><b><i> at the end
of the eighteenth century. Before the creation of Quick bread, baked goods were
leavened with either yeast or by mixing dough with eggs.<sup>" </sup>
In order to respond to increased demands for baked goods during the American Civil War, baking soda was used
as a leavenin</i></b><b><i>g a</i></b><b><i>gent
to provide more rapid results and therefore the creation of 'quick bread'.</i></b><br />
<i><b><br /></b></i><br />
<br />
Preparation<br />
<br />
Orange Glaze: <br />
juice of half an orange<br />
1/4 cup granulated sugar<br />
In a small bowl mix the the orange juice and sugar<br />
<br />
<br />
Orange Nut Loaf:<br />
1 3/4 cups all-purpose flour<br />
1 1/2 tsp baking powder <br />
1 tsp salt<br />
1/4 cup butter<br />
3/4 cup sugar<br />
2 eggs<br />
2 tsp orange rind<br />
1/2 cup milk<br />
1/2 cup chopped pecans<br />
<br />
Pre-heat the oven to 350º F. Grease and flour an 8 ½ “x 4½" x 2½ "
loaf pan<br />
In a mixing bowl, blend the flour, baking powder and salt.<br />
In a separate bowl; cream the butter and gradually beat in the sugar.<br />
Beat the eggs into the butter/sugar mixture. Stir in the orange rind. <br />
Add the dry ingredients alternately with the milk to the egg butter mixture.
Mix well after each addition. <br />
Fold in the nuts.<br />
Pour into the prepared loaf pan and bake for 50-60 minutes. Brush on the
orange glaze. Return the loaf to the oven for and additional minute.<br />
Allow to cool for about ten minutes before transferring to a wire rack for
further cooling.<br />
<br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com9tag:blogger.com,1999:blog-1766787578613058302.post-90437579618172722862012-05-02T15:36:00.000-04:002012-05-11T23:14:08.065-04:00Mango Strawberry Fruit Flan with Crème Pâtissière Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0F5jajHm4zUewY9oxOLZYMR4EG00uEy9Jc6tMPDxwsnBMmq2LEMzhLn2kqQRhUG-Im_TvSFD5yEAlfQQ1xYGR1nyGwCcLUzUtVtFl9F-ktseC3PhsUOXG7GTDYyfUlQeSYhxbViw1Z5-/s1600/P1010495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0F5jajHm4zUewY9oxOLZYMR4EG00uEy9Jc6tMPDxwsnBMmq2LEMzhLn2kqQRhUG-Im_TvSFD5yEAlfQQ1xYGR1nyGwCcLUzUtVtFl9F-ktseC3PhsUOXG7GTDYyfUlQeSYhxbViw1Z5-/s640/P1010495.JPG" width="640" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouTUbaIrRosb2i1KExEAolsSolrpgGpNsDEUQD0HG2L6HNrjl2injlfKSoap9bk3Kyd2nIgk0r3ylrct5q9B2B7lhUKqRhb4WHe5cqZo69vOVPeHLC44PHKccPOxf9n-WZ3hfCFVwEZSv/s1600/P1010489.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg530zQ6QkDXs7Tj7KiY871F8bzOVmcbzRcpa2-h4UVi0x0krUsxKhMjsjtJoYBPcY2djbbw92qnat2W2sFmrxJnZ5MvrbM_9vhUo8zvykp6QErdirZYWnOh-031t414wW9IqA3h8JntRPT/s1600/P1010487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg530zQ6QkDXs7Tj7KiY871F8bzOVmcbzRcpa2-h4UVi0x0krUsxKhMjsjtJoYBPcY2djbbw92qnat2W2sFmrxJnZ5MvrbM_9vhUo8zvykp6QErdirZYWnOh-031t414wW9IqA3h8JntRPT/s640/P1010487.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouTUbaIrRosb2i1KExEAolsSolrpgGpNsDEUQD0HG2L6HNrjl2injlfKSoap9bk3Kyd2nIgk0r3ylrct5q9B2B7lhUKqRhb4WHe5cqZo69vOVPeHLC44PHKccPOxf9n-WZ3hfCFVwEZSv/s1600/P1010489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<i><b>My strawberry mango fruit flan with creamy custard filling is a great way to celebrate the warmer weather ahead. No need to tackle piecrust dough with this super easy sponge cake recipe. The orange liqueur syrup, brushed on the cake after baking, guarantees a moist interior and flavourful base for the luscious </b><b>crème pâtissière. I decided to bring the custard filling up a notch by adding </b><b>a dash or two of vanilla scented Galliano liquere. The </b></i><i><b> </b><b>crème pâtissière</b></i><i><b> is then topped off with refreshing strawberries, mango, and clementine slices. A simple peach glaze is the crowning glory, making the fruit glisten and a treat for the eyes.</b></i><br />
<b><br /></b><br />
<b>Sponge Cake Base</b>: <br />
1/2 cup all-purpose flour<br />
1 cup cornstarch<br />
1 cup sugar<br />
9 tablespoons melted butter<br />
2 teaspoons baking powder<br />
4 eggs<br />
<br />
Preheat the oven to 350º F. Grease and flour a 10" flan pan. Sift the flour, cornstarch, and baking powder into a large mixing. In a separate bowl beat 4 eggs and the melted butter. Add the wet ingredients to the dry ingredients. Mix with a wooden spoon until blended. Pour into the prepared pan and bake for 30 minutes.<br />
<br />
Note: The original recipe calls for 1/4 cup of all-purpose flour, 1/2 cup cornstarch, 1/2 cup sugar, 2 teaspoons baking powder, 4 1/2 tablespoons melted butter,and only 2 eggs.<b> </b>Given that I like to use a large tart tin and prefer a thicker cake base (about 2 inches high), the recipe is doubled.<br />
<br />
<b>Simple Syrup: </b><br />
1/2 cup water<br />
1/2 cup sugar<br />
2 tablespoons orange liqueur (optional)<br />
<br />
In a saucepan, bring to boil the sugar and water. When the sugar is dissolved, remove from the heat and stir in the liqueur.<br />
<br />
<b>Crème Pâtissière</b>:<br />
2 cups whole milk<br />
1 vanilla bean<br />
4 large egg yolks<br />
1/2 cup sugar<br />
1/2 cup all-purpose flour<br />
2 tablespoons Galliano liqueur or liqueur of choice (optional) <br />
1 tablespoon butter<br />
<br />
Pour the milk and vanilla into a saucepan and heat to just below the boiling point. Remove from the heat and let stand for 15 minutes to allow the vanilla flavour to infuse. Strain the milk and reheat.<br />
In a mixing bowl, whisk the egg yolks and sugar until pale and thick. Whisk in the flour until well incorporated into the wet ingredients. Gradually whisk in the hot milk until blended.<br />
Transfer to a heavy-based saucepan and whisk continuously, over medium heat until the custard thickens and begins to boil. Simmer and continue whisking for an additional two minutes to allow the flour to cook. Remove from the heat and blend in the butter. Whisk in the Galliano liqueur or liqueur of choice if desired.<br />
Transfer to a bowl and place a piece of plastic wrap directly on the surface of the custard to prevent a film from forming.<br />
<br />
Note: Normally, the knob of butter is rubbed on the surface of the cooked custard to prevent a skin from forming. I prefer using the plastic wrap for that purpose and integrate the butter into the custard for extra flavour. I feel it also gives a much smoother finish to the custard.<br />
The recipe makes more than enough to cover the cake surface. I ended having about half a cup of the crème pâtissière leftover.<br />
<br />
<b></b><br />
<b>Peach and Liqueur Glaze:</b><br />
1/2 cup peach jam<b> </b><br />
3 teaspoons Triple Sec liqueur or other orange liqueur<br />
In a small saucepan, heat the jam until melted. Turn off the heat and stir in the liqueur.<br />
<br />
Note: I did not strain the glaze, opting to have the pieces of peaches as part of the topping.<br />
<br />
<b>Assembly:</b><br />
Place the sponge cake on a serving platter and brush the surface with the peach syrup.<br />
Gently spread the<b> </b>crème pâtissière on the surface of the cake. Decorate the top with the strawberries, mangoes and clementine pieces. Brush or drizzle with the liqueur peach glaze.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouTUbaIrRosb2i1KExEAolsSolrpgGpNsDEUQD0HG2L6HNrjl2injlfKSoap9bk3Kyd2nIgk0r3ylrct5q9B2B7lhUKqRhb4WHe5cqZo69vOVPeHLC44PHKccPOxf9n-WZ3hfCFVwEZSv/s1600/P1010489.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouTUbaIrRosb2i1KExEAolsSolrpgGpNsDEUQD0HG2L6HNrjl2injlfKSoap9bk3Kyd2nIgk0r3ylrct5q9B2B7lhUKqRhb4WHe5cqZo69vOVPeHLC44PHKccPOxf9n-WZ3hfCFVwEZSv/s640/P1010489.JPG" width="640" /></a><br />
<br />Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com29tag:blogger.com,1999:blog-1766787578613058302.post-41764345917200036572012-05-01T20:28:00.000-04:002012-05-03T20:32:10.835-04:00Tofu 'meatballs' and Real Italian Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw_QQ-u1r7Zih_QeXvbP61YdfNQkHaxWvC6jxTgeNylpeWVW_hheQQqwiDkqa6yh4WAnHJWBjFuDq4S7vvnTTpY8_RVbGUi5WdG8EeEaQPx8fXpvTsbQs8M3Tx2HpvjvY3HjPAR6u9OmH/s1600/IMG_6134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw_QQ-u1r7Zih_QeXvbP61YdfNQkHaxWvC6jxTgeNylpeWVW_hheQQqwiDkqa6yh4WAnHJWBjFuDq4S7vvnTTpY8_RVbGUi5WdG8EeEaQPx8fXpvTsbQs8M3Tx2HpvjvY3HjPAR6u9OmH/s640/IMG_6134.JPG" width="640" /></a></div>
<i>This
reci</i><i>pe evolved when pasta and meatballs were on one of my supper menus, and the
guest list included a vegetarian. So this recipe is for all my vegetarian
friends out there.</i><br />
<br />
<b>Tofu 'meatballs'</b><br />
2 blocks firm tofu (600 gm total weight)<br />
2 eggs<br />
1/2 cup fresh Italian parsley<br />
4 tablespoons olive oil<br />
1/4 cup fine bread crumbs<br />
1/4 cup grated Parmesan cheese<br />
2 garlic cloves<br />
1/2 teaspoon salt<br />
ground pepper<br />
light virgin oil for frying<br />
<br />
In an electric food processor, drop the garlic through the feed tube and
finely mince. Add the parsley and chop. Add the remaining ingredients; the tofu
(broken into manageable pieces), olive oil, bread crumbs, eggs and season with
salt and pepper. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYgxLEUgG1vBBq-ToVh2aJSoM6JPP5RA0RsNTz37ZuJtsaz3gSbkxlrG2NypD0s8r5wDUSqBrjGFhVWsl3Iv7P4XRZ0-LaQkpv_eMNdiY09YE7XJJzklgPGBLHLH_UFeDJIjMu6h8NzsW/s1600/IMG_6120.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYgxLEUgG1vBBq-ToVh2aJSoM6JPP5RA0RsNTz37ZuJtsaz3gSbkxlrG2NypD0s8r5wDUSqBrjGFhVWsl3Iv7P4XRZ0-LaQkpv_eMNdiY09YE7XJJzklgPGBLHLH_UFeDJIjMu6h8NzsW/s200/IMG_6120.JPG" width="200" /></a><br />
<br />
<br />
<br />
Take a tablespoon of the tofu mixture and form into meatballs.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DynZiOLeeys2reF2d_PqVa-lu12jpgMl8aI92Mfc2o2ZAh8zw-JLOqMI4mfzveCfEL60eOU1qO2Om8WwlwNSR_dBCAbdx7wUkAltS0iVFe4Csqfv9ywTYk8UXECx0ltoJxPf_CujfU_o/s1600/IMG_6123.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DynZiOLeeys2reF2d_PqVa-lu12jpgMl8aI92Mfc2o2ZAh8zw-JLOqMI4mfzveCfEL60eOU1qO2Om8WwlwNSR_dBCAbdx7wUkAltS0iVFe4Csqfv9ywTYk8UXECx0ltoJxPf_CujfU_o/s200/IMG_6123.JPG" width="200" /></a>
Place on a cookie tray and set aside.<br />
<br />
<br />
In a frying pan heat enough oil to cover
the bottom of the pan. The meatballs will not be submerged and will require
turning for even browning. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQj4STuWdJGzEGnY2eBFQ_XLdUnHSBAREPYvA4H7E00kWDc63YrKtRT0Sx2phbng2UcUyfcM8P4FSpxj7JaNOY1Tr2FMEVXcOgXfibaRYNfZ2VOaxauYMq6gYt4L_d2DPmndvPtDxqkn-/s1600/IMG_6130.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQj4STuWdJGzEGnY2eBFQ_XLdUnHSBAREPYvA4H7E00kWDc63YrKtRT0Sx2phbng2UcUyfcM8P4FSpxj7JaNOY1Tr2FMEVXcOgXfibaRYNfZ2VOaxauYMq6gYt4L_d2DPmndvPtDxqkn-/s200/IMG_6130.JPG" width="200" /></a>The oil should be very hot before adding the tofu
'meatballs'.<br />
<br />
<br />
<br />
<br />
<br />
Cook until all the sides are a golden brown.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RQ9SGyMlVnyjs_ECTJvoOX6rKggHZF6V5rg7zWXSd-jmS8HEJv6gW5fmLRNWu6V9by6HbBk9AAAdrReMHkr7ykH2ibRrmovF3vWCqy7z-4W0VV5d0N8vPGhawsTFLpfdcTjRq_Ewh8vk/s1600/IMG_6132.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RQ9SGyMlVnyjs_ECTJvoOX6rKggHZF6V5rg7zWXSd-jmS8HEJv6gW5fmLRNWu6V9by6HbBk9AAAdrReMHkr7ykH2ibRrmovF3vWCqy7z-4W0VV5d0N8vPGhawsTFLpfdcTjRq_Ewh8vk/s200/IMG_6132.JPG" width="200" /></a><br />
<br />
<br />
<br />
<div align="center" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DynZiOLeeys2reF2d_PqVa-lu12jpgMl8aI92Mfc2o2ZAh8zw-JLOqMI4mfzveCfEL60eOU1qO2Om8WwlwNSR_dBCAbdx7wUkAltS0iVFe4Csqfv9ywTYk8UXECx0ltoJxPf_CujfU_o/s1600/IMG_6123.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXQ94vV3mO89yEWRgpewWwNHM3GDfDWoUKl2VNa8KGs49VpugwZEbc8yXyTJtHHGxVgrn97ivSbrmDAiheAPLZTcbalxFObbLhCPwFolKzU0tsh8bnXu2rJyShWe-fYvOYo43sJ9PZik/s1600/IMG_6123.JPG">
</a></div>
<div align="center" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQj4STuWdJGzEGnY2eBFQ_XLdUnHSBAREPYvA4H7E00kWDc63YrKtRT0Sx2phbng2UcUyfcM8P4FSpxj7JaNOY1Tr2FMEVXcOgXfibaRYNfZ2VOaxauYMq6gYt4L_d2DPmndvPtDxqkn-/s1600/IMG_6130.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RQ9SGyMlVnyjs_ECTJvoOX6rKggHZF6V5rg7zWXSd-jmS8HEJv6gW5fmLRNWu6V9by6HbBk9AAAdrReMHkr7ykH2ibRrmovF3vWCqy7z-4W0VV5d0N8vPGhawsTFLpfdcTjRq_Ewh8vk/s1600/IMG_6132.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div align="right" style="text-align: right;">
<br /></div>
<br /><b><i>Now for the <span style="color: #999900;">"real McCoy"</span>,
my family's original meatball recipe!</i></b><br />
<b><i> </i></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_OF1g7xI6-x45EWBJJnd25zRvipuTpuzBokIZLZabbu6yvBJwrPMEnaGBs1YK7DWwJ1bDXuPL8fQ_XMS9qhCBqCLc44PRfuzh1PAYv-4kh_oasFv1Puo-HcfZMFK4hlJm9LTYexCLGNC/s1600/IMG_5847.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_OF1g7xI6-x45EWBJJnd25zRvipuTpuzBokIZLZabbu6yvBJwrPMEnaGBs1YK7DWwJ1bDXuPL8fQ_XMS9qhCBqCLc44PRfuzh1PAYv-4kh_oasFv1Puo-HcfZMFK4hlJm9LTYexCLGNC/s640/IMG_5847.JPG" width="640" /></a><br />
<br />
<div align="center" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4qEVq1-dtMtLnt4kkDKF9wqW8HNnR3k5qn4V-ouu2vCKZsWj-k3digzjw6js5UzoYrELfVLL_huC0AvbMnGF2PwrReXQaXjS2AZuAtIMTXh8eCYD_KxBahlveGu3XMREW5Zj3N3M7pI/s1600/IMG_5847.JPG"><span style="text-decoration: none;"><br /></span></a></div>
Nonna's Authentic Italian Meatballs:<br />
1 lb. minced veal<br />
1/2 lb. minced pork<br />
2 garlic cloves, finely chopped<br />
handful fresh Italian parsley<br />
2 eggs<br />
1/4 cup breadcrumbs<br />
1 teaspoon salt<br />
pepper<br />
<br />
<div align="center" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8t81ze4G_8h_oR7R7W_A6dTl1Yifucgdo5DiAPbTNjFRrDJFgpb5Ol2IOlDr7YWuYqv_j8ikNnRw2URwfNCsFQmCeG3wDY23619MK9FVNAzNqx2f69VO-jHnMT8dpAMZQeGE-1IL0ovf/s1600/IMG_5846%255B1%255D.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">In a mixing bowl, add the ground pork, veal, garlic,
bread crumbs and eggs. Season with the salt and pepper. Mix with your hands and
form into balls. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlJBHZiXSlHhdQq3WU0-j0R-q8RWoMnWNknYgSiHBqggoW1uriOEufPCQEjifUolosE6dsxguxvdsWQGsWZJg-4tWhQYaaGTwWe2v4HPk530eqIlpD1XF4_CMSgqh_-WBHkIXEEQmDm50/s1600/IMG_5844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGlJBHZiXSlHhdQq3WU0-j0R-q8RWoMnWNknYgSiHBqggoW1uriOEufPCQEjifUolosE6dsxguxvdsWQGsWZJg-4tWhQYaaGTwWe2v4HPk530eqIlpD1XF4_CMSgqh_-WBHkIXEEQmDm50/s320/IMG_5844.JPG" width="320" /></a><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8t81ze4G_8h_oR7R7W_A6dTl1Yifucgdo5DiAPbTNjFRrDJFgpb5Ol2IOlDr7YWuYqv_j8ikNnRw2URwfNCsFQmCeG3wDY23619MK9FVNAzNqx2f69VO-jHnMT8dpAMZQeGE-1IL0ovf/s1600/IMG_5846%255B1%255D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8t81ze4G_8h_oR7R7W_A6dTl1Yifucgdo5DiAPbTNjFRrDJFgpb5Ol2IOlDr7YWuYqv_j8ikNnRw2URwfNCsFQmCeG3wDY23619MK9FVNAzNqx2f69VO-jHnMT8dpAMZQeGE-1IL0ovf/s320/IMG_5846%255B1%255D.jpg" width="320" /></a><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">Place on a parchment lined cookie sheet and bake in a pre-heated
375 degrees F oven for about 15 minutes. The meatballs can also be fried. Turn
the meatballs and continue cooking for an In either case, cook until golden
brown.additional 10 minutes, again until golden brown. You can reduce the
cooking time if the meatballs are to be added to a simmering tomato marinara
sauce. This will ensure that the meat is fully cooked and infused with your
delicious sauce</span>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com7tag:blogger.com,1999:blog-1766787578613058302.post-74036749811068521042012-04-26T20:56:00.001-04:002012-04-26T20:57:02.158-04:00Swiss Chard and Cannellini Beans<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenLfZh0p-R_32Fu2YJD7ewYuafqhWANnY5SOQxOZ4jcdwnoyRlgQ2N0wW132ntHdhk-LABMbnEWeptIAUHJeVeDNRCFwwDhtZCWNL-a2iXxNC6FKtp5wT_wYbQjgb6JDNZIrA4bIEv0oe/s1600/P1010483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenLfZh0p-R_32Fu2YJD7ewYuafqhWANnY5SOQxOZ4jcdwnoyRlgQ2N0wW132ntHdhk-LABMbnEWeptIAUHJeVeDNRCFwwDhtZCWNL-a2iXxNC6FKtp5wT_wYbQjgb6JDNZIrA4bIEv0oe/s640/P1010483.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b><i>I couldn't believe the rave reviews for my last minute Swiss chard,
bean, and tomato side dish that I happened to put together the other
night. Supper had been planned around hearty pork ribs with my homemade
B.B.Q sauce and rice pilaf with wild mushrooms. Given that Nonna joined for supper,
I felt it was a good idea to also have on hand a lighter, healthier dish. Swiss
chard has long been known as a favorite in Mediterranean diet. It is not only highly nutritious but also rich in fiber. My Swiss chard dish with onions, garlic, vibrant orange
sweet peppers, tomatoes and buttery cannellini beans, literally stole the show. I couldn't believe the
rave reviews</i></b><b><i> for this humble dish</i></b><b><i>! Among those who truly enjoyed the dish was my dear neighbour Rob, to whom I'm dedicating this post. Rob as promised, here is the recipe before it gets forgotten with all my other last minute "no recipe" dishes. </i></b><br />
<b><i>I hope you do try this super healthy vegetarian, vegan friendly dish, which makes for a fuss free and easy meal, and all under thirty minutes. I hope you all enjoy it as much as we did.</i></b><br />
<div class="MsoNormal">
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCX94SNyluxvyeVXiyuQ2vBVVCE-DbB_a1WeOgNLKiCV49-sY9i8jEaY_ksCCZfsBLKk1gZOh3x8u_1lThU3BZX37EqMNbPzTTAuXOldZ_gHkstQU6tij-FwGRHNoUKpR9mjgJA2FsaiW/s1600/P1010134.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCX94SNyluxvyeVXiyuQ2vBVVCE-DbB_a1WeOgNLKiCV49-sY9i8jEaY_ksCCZfsBLKk1gZOh3x8u_1lThU3BZX37EqMNbPzTTAuXOldZ_gHkstQU6tij-FwGRHNoUKpR9mjgJA2FsaiW/s200/P1010134.JPG" width="200" /></a><b><i> </i></b></div>
<br />
Preparation:<br />
1 bunch of white stemmed Swiss chard<br />
4 tablespoons extra virgin oil<br />
1 large onion cut in half and sliced<br />
1/4 to 1/2 teaspoon chilli flakes (amount according to desired heat)<br />
3 cloves of garlic finely chopped<br />
1 orange sweet pepper diced<br />
2 regular tomatoes chopped or 4 small tomatoes.<br />
1 can (14 oz<span class="st"><i></i>) cannellini </span>beans, drained<br />
<br />
Wash the Swiss chard in cold water. Cut the large part of the stem into 1/2 inch pieces and set aside. Cut the leaves into large pieces and set aside. Heat the extra virgin oil in non-stick skillet and saute the onions until golden. Add the chili flakes garlic cook slightly, and then add the Swiss chard stock pieces and cook until tender. Stir in the diced peppers and continue cooking for about 2-3 minutes. Toss in the Swiss chard leaves. Continue cooking until wilted. Stir in the tomatoes and cook for two minutes. Add the beans and continue cooking for 3-4 minutes to allow the flavours to build and beans to heat through.Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com5tag:blogger.com,1999:blog-1766787578613058302.post-57702861719576065762012-04-23T22:14:00.000-04:002012-04-23T22:17:07.724-04:00Broccoli Cauliflower Salad with Parsley Vinaigrette<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1fsCgv9HFkcrkfS0DnCxwlh8tJx9pzzxtNTBcNULRlYMhjss12toEaRMOUMyNyU2XjO9TjLbfpmiSFB9TWnRWuWZfQ31wnn-xlPpxktnBGyDPTcnBz8W8tsouelwQ6GtV2P5l0cwg3H0/s1600/P1010342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1fsCgv9HFkcrkfS0DnCxwlh8tJx9pzzxtNTBcNULRlYMhjss12toEaRMOUMyNyU2XjO9TjLbfpmiSFB9TWnRWuWZfQ31wnn-xlPpxktnBGyDPTcnBz8W8tsouelwQ6GtV2P5l0cwg3H0/s640/P1010342.JPG" width="640" /></a>
<br />
<b><i>It does not get much healthier than this refreshing broccoli and
cauliflower salad with parsley vinaigrette. It is the perfect side dish for
your favourite meat and fish, or simply on its own. </i></b><br />
<br />
Preparation:<br />
<br />
Wash 1/2 head each of broccoli
and cauliflower. Cut into florets. Drop into boiling water and cook until
al dente. Strain and immediately put into an ice bath. The cold water will stop
the cooking process and help the vegetables retain their vibrant colour.
Strain the vegetables and transfer to a salad-serving bowl. Pour in the
desired amount of parsley vinaigrette and toss. <br />
<br />
Parsley Vinaigrette: <br />
a handful of flat-leaf parsley, finely chopped<br />
1/2 cup olive oil <br />
4 tablespoons white balsamic vinegar<br />
1 small garlic clove finely chopped<br />
Pinch of fleur de sel or sea salt to taste<br />
<br />
In a bowl, add the parsley, garlic and salt. Whisk in the vinegar. Whisk in
the oil in a slow and steady stream.<br />
<br />
<br />
<div class="MsoNormal">
<br /></div>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com4tag:blogger.com,1999:blog-1766787578613058302.post-30268330001976199272012-04-14T14:56:00.000-04:002012-04-14T14:56:30.987-04:00Meaty Lasagna with SpinachRicotta and Bechamel Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmenjPSmbMgBmXWL0-NzqciGXKLDYTcqHvq5925VffQ-k-hWTnmF_z-5A9z6kXkYOeiy5jSjDhyK4ZrNUjFPg5-RmlLR7o-4Yo2BIU2NEY-WtwQ9nRnL1Pd13yDRTCKLcVaBIt_FWi2Pt/s1600/P1010406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmenjPSmbMgBmXWL0-NzqciGXKLDYTcqHvq5925VffQ-k-hWTnmF_z-5A9z6kXkYOeiy5jSjDhyK4ZrNUjFPg5-RmlLR7o-4Yo2BIU2NEY-WtwQ9nRnL1Pd13yDRTCKLcVaBIt_FWi2Pt/s640/P1010406.JPG" width="640" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style> <![endif]--> <b><i>I believe I can count on one hand how many times I have actually made lasagna, the quintessential Italian dish.</i></b><b><i> I always felt the process of making lasagna tedious, and why bother when we had easy access to my mom’s perfected dish. Well to quote Dylan, "the times, they are a changin</i></b>". <b><i>I no longer dread the idea of making it for my family. </i></b><b><i>By using oven ready lasagna pasta and making the meat sauce a day or two ahead of time, makes for a less daunting recipe.</i></b> <b><i>Also by prepping the spinach ricotta mixture and grating the cheese beforehand, transforms it into a carefree recipe.</i></b> <b><i>To my pleasant surprise, my lasagna even got my mom's seal of approval even though the filling is not what she is accustomed to.</i></b><br />
<br />
<b><i>Note: </i></b><b><i> As I did not reheat my sauce prior to assembling the lasagna nor use boiling water to cut the sauce</i></b><b><i>, the cooking time for the lasagna was somewhat longer than suggested on the package instructions. By adding water to the sauce, enough moisture is created to cook the uncooked pasta. Midway through the baking process, you might find it necessary to submerge the pasta edges with a fork to ensure that the pasta will be fully cooked.</i></b><br />
<div class="MsoNormal"><br />
</div><br />
<b>Ingredients and Preparation</b><br />
<br />
1 package oven ready lasagna pasta (375 grams or 3/4 lb)<br />
1 cup water <br />
1 cup grated mozzarella <br />
1/2 cup grated Parmigiano-Reggiano<br />
<br />
<b>Tomato Meat Sauce</b><br />
3 tablespoons extra virgin oil <br />
1 onion, finely chopped<br />
1 carrot, finely chopped<br />
1 celery stalk, finely chopped<br />
2 large garlic cloves, finely chopped<br />
1 lb minced veal<br />
1/2 lb. minced pork<br />
1/4 cup tomato paste <br />
handful chopped Italian parsley<br />
6 cups canned tomatoes<br />
Salt and pepper to taste <br />
<br />
Heat the oil in a skillet; add the chopped onions and cook for about 4 minutes. Add the remaining vegetables and half of the chopped garlic. Continue to cook until golden. Stir in the minced pork and minced veal. Stir in the parsley and the remaining chopped garlic. Cook the meat until it is no longer pink and the juices are absorbed, about 10-12 minutes. Stir in the tomato paste. Pour in the tomatoes and simmer until the sauce thickens for 40-60 minutes.<br />
<br />
<b>Ricotta Spinach filling:</b><br />
1 bunch fresh spinach (about 2/3 cup cooked, squeezed spinach)<br />
1 (1 1/2 cup) container low fat or regular ricotta<br />
1 egg<br />
1 teaspoon salt <br />
1/4 cup grated Parmigiano-Reggiano<br />
<br />
Cook the spinach. Drain and wring out as much moisture as possible( using your hands, or twisting the spinach in a paper towel). Chop the spinach and set aside to cool.<br />
<div class="instruction">In a bowl, whisk together the ricotta, egg, parmesan, and 1 teaspoons salt. Whisk in the chopped spinach and set aside. </div><br />
<b>Béchamel sauce</b><b>:</b><br />
3cups hot milk<br />
6 tablespoons butter<br />
6 tablespoons flour<br />
1 bay leaf<br />
pinch nutmeg<br />
<br />
In a medium sauce pan melt 6 tablespoons of butter and stir in the flour. Continue to stir and allow the flour to cook for 2 minutes. Gradually pour the hot milk into the butter, flour mixture while continuing to whisk. This will prevent lumps from forming while incorporating the milk. Bring to a boil. Lower the heat and continue to whisk continuously until the sauce is very smooth. Cook for 3 minutes and remove from the heat.<br />
<ul class="kv-ingred-list1"></ul><br />
<b> </b><br />
<b>Assembly </b><br />
<div class="instruction">Preheat oven to 375°F with rack in middle.<br />
<br />
</div><div class="instruction"></div><div class="instruction">Spread a layer of meat sauce to cover the surface of the 9x13 inch baking pan or casserole dish. Stir in the 1/2 cup of water if using the oven ready lasagna. Sprinkle with 1 tablespoon parmesan. Layer 3 noodles on the sauce to which the water was added, leaving space between the lasagna pieces. Spread tomato sauce to as shown below:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoo_x-5VIyc4pua1ivlGVxYcyh6A3IT8Qr8knlQOk6tXwL-BZWQz2OM3erNDVsLLvMfOpM-H49ABEUtkkzpX8FlY1iOc9oRpR-OBGZxGabWiHOQvyu5U9kFU0Dgq9hMS2kU6UjsNcSPcP1/s1600/P1010385.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoo_x-5VIyc4pua1ivlGVxYcyh6A3IT8Qr8knlQOk6tXwL-BZWQz2OM3erNDVsLLvMfOpM-H49ABEUtkkzpX8FlY1iOc9oRpR-OBGZxGabWiHOQvyu5U9kFU0Dgq9hMS2kU6UjsNcSPcP1/s320/P1010385.JPG" width="320" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtFAu-3BjVgRqSLmujLpacNexVf-r6Et69lay2ZZ3LG-PMYNSc_DK_J7XCVgbUIONv5o7mVWB0yS_QlepY31LcOIJ3NbFwLYyuKTaybLtQA1NTfM372yF85h-H9SpOtZQWEun2Sfa4geW/s1600/P1010386.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtFAu-3BjVgRqSLmujLpacNexVf-r6Et69lay2ZZ3LG-PMYNSc_DK_J7XCVgbUIONv5o7mVWB0yS_QlepY31LcOIJ3NbFwLYyuKTaybLtQA1NTfM372yF85h-H9SpOtZQWEun2Sfa4geW/s320/P1010386.JPG" width="213" /></a><br />
<br />
Sprinkle part of the mozzarella and grated Parmigiano-Reggiano. Place a second layer of pasta strips.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxEYxy_dJiHW5ArVCfTGuNlWv0ykgmsPh3VPgkobn_xHUgCLoDAN8HTBn-JWoMBciIf3PWuy35HBAyzczTWa18r9TjDA0EcNx99oc3NxfMbTGwuGp4g5wnOXFDA17ah5VYK4UIPhXQ-q-/s1600/P1010388.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxEYxy_dJiHW5ArVCfTGuNlWv0ykgmsPh3VPgkobn_xHUgCLoDAN8HTBn-JWoMBciIf3PWuy35HBAyzczTWa18r9TjDA0EcNx99oc3NxfMbTGwuGp4g5wnOXFDA17ah5VYK4UIPhXQ-q-/s320/P1010388.JPG" width="213" /></a> <br />
<br />
Spread the some of the spinach ricotta mixture on top of the lasagna layer. Gently spread several tablespoons of béchamel sauce on the spinach ricotta mixture, as shown below.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFpB5xiy3RzNjrY-HSH_esxg-JXh_962T8LSCNl-b6R4PiYuo_Nc45-0re75nHJQV48VG9Uy2N4DS26Lc64tqkCfdec0s6zrBPoce-UTre7Q8DJJz7nws4ufU9Umw31f5NusDfyLPNbLv/s1600/P1010384.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFpB5xiy3RzNjrY-HSH_esxg-JXh_962T8LSCNl-b6R4PiYuo_Nc45-0re75nHJQV48VG9Uy2N4DS26Lc64tqkCfdec0s6zrBPoce-UTre7Q8DJJz7nws4ufU9Umw31f5NusDfyLPNbLv/s320/P1010384.JPG" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFpB5xiy3RzNjrY-HSH_esxg-JXh_962T8LSCNl-b6R4PiYuo_Nc45-0re75nHJQV48VG9Uy2N4DS26Lc64tqkCfdec0s6zrBPoce-UTre7Q8DJJz7nws4ufU9Umw31f5NusDfyLPNbLv/s1600/P1010384.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a> <br />
Continue to layer the lasagna with the meat sauce and finishing with the spinach ricotta mixture. Pour the remaining 1/2 cup of water along the edges of the pan. Place a layer of lasagna pasta on top of the spinach mixture and spread the béchamel on top to cover. Finish by grating fresh Parmigiano-Reggiano on the béchamel sauce. <br />
Cover pan with foil and bake 50-60 minutes. Uncover and continue to bake to allow any excess liquid to be absorbed and the bechemel to become golden.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxuuyw7gb_BjMycr1p8aDaIZq5PxltyZ6p30ccfApAdfF584YtwCoYqgg1ZIM6_3MgM400cMkXxX6m60yneC_bZ3JjOs1xRaWyt6_oSXWY8IqivW2-PlLilYzPd_cCA95ueMrGrqlYQ8m3/s1600/P1010396.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxuuyw7gb_BjMycr1p8aDaIZq5PxltyZ6p30ccfApAdfF584YtwCoYqgg1ZIM6_3MgM400cMkXxX6m60yneC_bZ3JjOs1xRaWyt6_oSXWY8IqivW2-PlLilYzPd_cCA95ueMrGrqlYQ8m3/s320/P1010396.JPG" width="320" /></a> <br />
<br />
<br />
Let stand for 5 to 10 minutes before cutting. Serves 6-8.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgub3i_PL3PpjcB9Zi2_BmuVd-wyh8LvzwkOSv7CVZHKOC46KuPhpKm4Om-8BCZDE3LzxhpkY_sw5aCFwztxgOkvB2EGwo3786RoW6HebGam20-quIKI7S451b7Gg_Yf8_S9JbIPGhywqZo/s1600/P1010405.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgub3i_PL3PpjcB9Zi2_BmuVd-wyh8LvzwkOSv7CVZHKOC46KuPhpKm4Om-8BCZDE3LzxhpkY_sw5aCFwztxgOkvB2EGwo3786RoW6HebGam20-quIKI7S451b7Gg_Yf8_S9JbIPGhywqZo/s400/P1010405.JPG" width="400" /></a> <br />
<br />
</div><a class="lnkWinePairing" href="http://www.epicurious.com/recipes/food/wine-pairings/Lasagne-Bolognese-with-Spinach-351166"></a> <br />
<div class="detail_division"></div><br />
<div class="advertorial" id="advertorial-block3"></div><div class="bottom-sponsor" style="clear: both;"></div>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com7tag:blogger.com,1999:blog-1766787578613058302.post-8647662929514772992012-04-10T09:50:00.001-04:002012-04-10T09:55:03.448-04:00Asian Burgers with Hoisin Napa Cabbage Topping<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVRzMiEaMCIXGLttePh6TjU8I0HiK7k9DqBP37F2nCduRIy3trcQTJvJHplGznzSvu1632peHs0MKNtivUCUsXMVGgRdkU09JYvAlgyowtCEk9G80be0_lYjIcLpJoTGKOOlYJvv3v-eG/s1600/P1010300.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVRzMiEaMCIXGLttePh6TjU8I0HiK7k9DqBP37F2nCduRIy3trcQTJvJHplGznzSvu1632peHs0MKNtivUCUsXMVGgRdkU09JYvAlgyowtCEk9G80be0_lYjIcLpJoTGKOOlYJvv3v-eG/s400/P1010300.JPG" width="400" /></a></div><b><i></i></b><br />
<b><i> While in the process of making wonton dumplings, I realized that I overshot on the quantity of meat needed. Not wanting to waste the pork meat, the idea of making burgers with the prepared meat came to mind. Wanting to keep the Asian theme, I went with a </i></b><b><i>Napa</i></b><b><i> cabbage and onion topping. </i></b><br />
<b><i> When I mentioned posting the burger recipe, photos and all, my husband was appalled by the idea. Above my laughter, I could still hear him saying, "How can you actually even contemplate postin</i></b><b><i>g a</i></b><b><i> photo of a half eaten burger; there is nothing less appetizing!" Well, I beg to differ; besides, I only realized that I hadn't taken a picture until after the first bite had been taken. Although it might not win any "super burger" award, it was a nice change from the standard beef burger.</i></b><br />
<br />
Burgers:<br />
1/2 lb lean ground pork<br />
2 green onions finely chopped<br />
1/4 cup finely chopped water chestnuts <br />
1 teaspoon Kikkoman soy sauce <br />
1/2 inch piece fresh ginger, finely chopped<br />
1/2 teaspoon sesame oil<br />
<br />
Combine all the ingredients and make 2-4 patties depending on the desired size for each burger. Fry in a skillet until well done.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxGNaMOtwRiZiw4V2_PgPIayTtr4Ucs8uPTUBkkgb_S_AEV1pKBrhiZDfE83CYSOKzdRyulJdIApDtdPWYoStLWXBeqwBgIiqTgpr5ENCvZS5g5afFphM13EmxAuhu5lZY3y3GCGL_ahd/s1600/P1010298.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxGNaMOtwRiZiw4V2_PgPIayTtr4Ucs8uPTUBkkgb_S_AEV1pKBrhiZDfE83CYSOKzdRyulJdIApDtdPWYoStLWXBeqwBgIiqTgpr5ENCvZS5g5afFphM13EmxAuhu5lZY3y3GCGL_ahd/s320/P1010298.JPG" width="320" /></a> <br />
<br />
<br />
<br />
Topping <br />
2 tablespoons olive oil <br />
1 onion thinly sliced<br />
1 garlic glove finely chopped <br />
1/2 tsp minced fresh ginger<br />
2 cups napa cabbage sliced<br />
2 tablespoons hoisin sauce<br />
2 teaspoons soy sauce<br />
1 teaspoon mirin sauce <br />
dash or 2 of sesame oil<br />
<br />
In a saute pan heat the oil and add the onion slices. Cook until translucent. Add the garlic.<br />
In a small bowl combine the ginger, the remaining ingredients and stir to blend.<br />
Pour the liquids into the pan. Toss the onions while continue cooking and add the napa cabage. Cook for 2-3 minutes. Serve as a topping on the Asian burgers.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhFQWTcKaeZIlGjcGHashqZ9XzM6Wq3lbVeTfdf3YJipHAbz9WnJPLwEDTZbagRetySP8W06Cqs4lEVN-bUqa1Kdjr-CmL4Cm6cFyI7p_SwRg5KrMXEju-RomhSt7DaaxuQq3h3SDHjuc/s1600/P1010297.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhFQWTcKaeZIlGjcGHashqZ9XzM6Wq3lbVeTfdf3YJipHAbz9WnJPLwEDTZbagRetySP8W06Cqs4lEVN-bUqa1Kdjr-CmL4Cm6cFyI7p_SwRg5KrMXEju-RomhSt7DaaxuQq3h3SDHjuc/s320/P1010297.JPG" width="320" /></a>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com5tag:blogger.com,1999:blog-1766787578613058302.post-50188076239182808432012-04-05T16:58:00.001-04:002012-04-05T20:49:33.826-04:00RAPINI GETS YAHOO'S SEAL OF APPROVAL<h3 class="post-title entry-title" itemprop="name"><span style="font-size: small;">Rapini with Chick Peas and Tomato Sauce </span></h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImF8NfH2zf8XhOL5uMExEhrwhucgaLeQZIQWFOciB0ay_bRQsaIMz9jqGHFNiW3tBuHz5oIoSB03gcsPct_AFW8gViqNcrFIKuwGbqH-3tSoAXxqeFgu-OdrGt2dmBn8P-cRDNYJ1Y9Bb/s1600/IMG_3579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImF8NfH2zf8XhOL5uMExEhrwhucgaLeQZIQWFOciB0ay_bRQsaIMz9jqGHFNiW3tBuHz5oIoSB03gcsPct_AFW8gViqNcrFIKuwGbqH-3tSoAXxqeFgu-OdrGt2dmBn8P-cRDNYJ1Y9Bb/s640/IMG_3579.JPG" width="640" /></a><br />
<br />
<h3 class="post-title entry-title" itemprop="name"><span style="font-size: small;">Orecchiette with Rapini ( brocoletti di rape) </span></h3><div class="post-header"></div><div class="separator" style="clear: both; text-align: center;"><i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSgmwfR3TYVTcW4-9oLLIKh-q7dOi2ERNIWbplDTajPei1dzEVt-oUulJTC2Z2HTYuQdk3AJIvzFIOLLq97mKou5Bnkr6BrI1f3a6UnFEwEB4PUldUb4f1xjtQ1wr2aEGry5CaqtZqlTE/s1600/IMG_5836.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSgmwfR3TYVTcW4-9oLLIKh-q7dOi2ERNIWbplDTajPei1dzEVt-oUulJTC2Z2HTYuQdk3AJIvzFIOLLq97mKou5Bnkr6BrI1f3a6UnFEwEB4PUldUb4f1xjtQ1wr2aEGry5CaqtZqlTE/s640/IMG_5836.JPG" width="640" /></a></b></i></div><div class="MsoNormal"></div><br />
<h3 class="post-title entry-title" itemprop="name"><span style="font-size: small;">Orecchiette with Rapini ( brocoletti di rape)</span></h3><h3 class="post-title entry-title" itemprop="name"><span style="font-size: small;"> </span><b><span style="font-family: Times,"Times New Roman",serif; font-size: large;"><i><span style="font-weight: normal;">I couldn't be more excited, seeing Yahoo's front page today, <a href="http://ca.yahoo.com/_ylt=AlLZdep5Sn5KnsjBzF4GPjwt17V_;_ylc=X3oDMWFqNThxMHRhBF9TAzIxNDI2MjM1MzMEYQNjYSBzaGluZSB2ZWdldGFibGVjYW5jZXIgNGFwciBjYSB0BGNjb2RlA3B6YnVmY2FoNQRjcG9zAzQEZANibARlZAMxBGcDaWQtMjY0OTkyBGludGwDY2EEaXRjAzAEbHR4dANBY2FuY2VyLWZpZ2h0aW5ndmVnZXRhYmxleW91c2hvdWxkYmVlYXRpbmcEbWNvZGUDcHpidWFsbGNhaDUEbXBvcwMxBHBrZ3QDMQRwa2d2AzIEcG9zAzIEc2VjA3RkLWZlYQRzbGsDdGl0bGUEdGFyA2h0dHA6Ly9jYS5zaGluZS55YWhvby5jb20vcmFwaW5pLWFtYXppbmctaGVhbHRoLWJlbmVmaXRzLWJyb2Njb2xpLXJlbGF0aXZlLTE2MDAwMDUzNC5odG1sBHRlc3QDNzE1BHdvZQMyMzg4NzE2Mw--/SIG=13dp5rr4b/EXP=1333743123/**http%3A/ca.shine.yahoo.com/rapini-amazing-health-benefits-broccoli-relative-160000534.html">"A cancer-fighting vegetable you should be eating"</a>, extolling the health benefits of rapini, a vegetable I grew up eating. Thanks to my Italian background rapini has always been a vegetable dish to grace my parent's and my own table. It was always a thrill to introduce it to friends, who had never heard of rapini, kin to the broccoli family. More often than not, they devoured this new and exotic vegetable, using my mom's simple traditional recipe. Therefore, to celebrate this media proclamation I will re-post, mom's recipe. Make sure to check out the other two recipes shown above, available on my site.</span></i></span></b><span style="font-family: Times; font-size: 16.0pt; font-weight: normal;"></span></h3><h2 style="font-family: Times,"Times New Roman",serif; font-weight: normal;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style> <![endif]--> </h2><br />
<h2 class="date-header"><b><i> </i></b>Mom's basic recipe posted...</h2><h2 class="date-header">Tuesday, March 30, 2010</h2><a href="http://www.blogger.com/post-edit.g?blogID=1766787578613058302&postID=5018807623918280843" name="2699877595856312790"></a> <br />
<h3 class="post-title entry-title" itemprop="name">Rapini </h3><div class="post-header"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_bQwEQ56TR1rfkaWY2mC-bIU7dVS-IBdOaFSLcKf_bDKWzTDg8fFFKg-LIsY4qzFBo6gJF5ZJe9NHzQrWJ3XFiPARkNsZEVp0p2_vluB4UbwvvU29bI8UxQp4JkylGUj-slkHdWGswk/s1600/IMG_5758.JPG"><img alt="" border="0" height="300" id="BLOGGER_PHOTO_ID_5455003882778482994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_bQwEQ56TR1rfkaWY2mC-bIU7dVS-IBdOaFSLcKf_bDKWzTDg8fFFKg-LIsY4qzFBo6gJF5ZJe9NHzQrWJ3XFiPARkNsZEVp0p2_vluB4UbwvvU29bI8UxQp4JkylGUj-slkHdWGswk/s400/IMG_5758.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a><b><i> </i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYb0fPBpwzpUdwJyElAb2cJ6Cekj3wfQOsqNkCKAFkY_HdTiz9Tf4of_Bo1TaOUqRl64gyOH4ixZ8H2V_c2yBMWMM38aXec8jPTQtGiALzPQgzSFZDHzFo0h_pe2tXNfomhjPwEFkFmY/s1600/IMG_5796.JPG"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5455119174428975458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYb0fPBpwzpUdwJyElAb2cJ6Cekj3wfQOsqNkCKAFkY_HdTiz9Tf4of_Bo1TaOUqRl64gyOH4ixZ8H2V_c2yBMWMM38aXec8jPTQtGiALzPQgzSFZDHzFo0h_pe2tXNfomhjPwEFkFmY/s640/IMG_5796.JPG" width="640" /></a><b><i> </i></b><br />
<br />
<b><i>Rapini, also known as brocoletti di rape and broccoli rape, happens to be one of my all time favorite vegetables. It is also becoming more well known on "this side of the pond". Growing up in an Italian home, this vegetable was a staple, even when not in season. My parents would blanche large batches; and then would freeze them for later use as a side dish, mixed with fagioli (roman beans) , or tossed into pasta. Another use for this basic recipe is to add it as a topping for a gourmet pizza. Today, it is available all year round even though it's peak season is fall to spring. When buying rapini, chose bunches with firm green flower buds and avoid those with yellow flowering ones. Blanching the rapini will take away most of the bitter taste. To retain it's vibrant green color simply shock the rapini in ice cold water after blanching.</i></b></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1wTpkZFNX5IsMlq8AIKZgMCYMGFzsOi4LtoXjEOTw5C_8Bza0RPVkMGqpZ0ogCYajBd_FsWzxD8L8i12CKNdxo6RPHW-iefFoMWn24Zg9P3wmKL044j394lRuNJ64kqZXCbkvaY6tMw/s1600/IMG_5760.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455117209171983586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1wTpkZFNX5IsMlq8AIKZgMCYMGFzsOi4LtoXjEOTw5C_8Bza0RPVkMGqpZ0ogCYajBd_FsWzxD8L8i12CKNdxo6RPHW-iefFoMWn24Zg9P3wmKL044j394lRuNJ64kqZXCbkvaY6tMw/s200/IMG_5760.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qIf-j5W3r7zXwLJYkGZDXqhOuwDA7ChEe9L5W1vaF9W6WGotBJCDjzsvxyO1k6mQUSVXkksmFKkdxfxzVLQ2SPvt824rXvClrxS5vO71eIz_R04tj5laIRnSqQQDn9FWiHBPSp-0Dj4/s1600/IMG_5776.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455117477890616210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qIf-j5W3r7zXwLJYkGZDXqhOuwDA7ChEe9L5W1vaF9W6WGotBJCDjzsvxyO1k6mQUSVXkksmFKkdxfxzVLQ2SPvt824rXvClrxS5vO71eIz_R04tj5laIRnSqQQDn9FWiHBPSp-0Dj4/s200/IMG_5776.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBlGQ5mNUJPXhZ3HTCtyV060hay-BDOUbQmNtux6wbnRk1zhq1o2j4rFXdKuj75W2jseKgaMJ3zU6s94VCpxzfEbHOdoJ99xB8hguzBp2umqsyeCwmBYOMjogDFUiuzSSQq_7ZIZ7BvU/s1600/IMG_5778.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455118169509276162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsBlGQ5mNUJPXhZ3HTCtyV060hay-BDOUbQmNtux6wbnRk1zhq1o2j4rFXdKuj75W2jseKgaMJ3zU6s94VCpxzfEbHOdoJ99xB8hguzBp2umqsyeCwmBYOMjogDFUiuzSSQq_7ZIZ7BvU/s200/IMG_5778.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGdaKkykktQveYH9_ldhfPxao23Yn_BQWp9dQhLFKVbDgTcqzRZUkZSD55fqJeGGJqNO-R7XD_egoGXukJOghOsIWzuWIVgSw4pss9uXS6_RuKOXswg5aBL1fool32_T_LA8BO-VTbWo/s1600/IMG_5785.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455118423762371826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGdaKkykktQveYH9_ldhfPxao23Yn_BQWp9dQhLFKVbDgTcqzRZUkZSD55fqJeGGJqNO-R7XD_egoGXukJOghOsIWzuWIVgSw4pss9uXS6_RuKOXswg5aBL1fool32_T_LA8BO-VTbWo/s200/IMG_5785.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2zhcadk28-gqY06nhpKXalavmQCzaBvo3Vi4jSqAt_XWoQhEL31ch4dmO30lul24JRF72zg6nhI4lWh_vExn6xenzl8QYIuNhIdQttNQeIbOHkNTFw3UgPtlRSsCCxqBoYKic_0tGJc/s1600/IMG_5791.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455118665591156290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2zhcadk28-gqY06nhpKXalavmQCzaBvo3Vi4jSqAt_XWoQhEL31ch4dmO30lul24JRF72zg6nhI4lWh_vExn6xenzl8QYIuNhIdQttNQeIbOHkNTFw3UgPtlRSsCCxqBoYKic_0tGJc/s200/IMG_5791.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl4oIniUDQ9q8JeaTWBJl_mrUgYTU_r2YI95mB2wr0vNQ2NlIcMDKgJ1p_n1VZTkxjiEs4tpWCzeFl6DOfMci9DKnmrbuFSSJ8yaFz01tgKQKLf1UWg6SO2O1z6NYndUPkZrqlhG9SZc/s1600/IMG_5792.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5455118919658251698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl4oIniUDQ9q8JeaTWBJl_mrUgYTU_r2YI95mB2wr0vNQ2NlIcMDKgJ1p_n1VZTkxjiEs4tpWCzeFl6DOfMci9DKnmrbuFSSJ8yaFz01tgKQKLf1UWg6SO2O1z6NYndUPkZrqlhG9SZc/s200/IMG_5792.JPG" style="cursor: pointer; height: 150px; width: 200px;" /></a></div><br />
<span style="font-weight: bold;">Mom' Basic Rapini and Garlic Recipe</span><br />
1 bunch rapini<br />
4 tablespoons extra virgin oil<br />
3-4 cloves garlic peeled and sliced<br />
1/4 teaspoon dried red chili flakes or more for extra heat<br />
salt to taste<br />
<br />
Begin by washing the rapini and cutting about an 1 inch off the stem. To allow for more even cooking with a knife, split about 1-2 inches down the center of the lower part of the rapini stem. This allows for more even cooking. Wash the rapini under cold water and drain. Fill a large pot with water and bring to a boil. I add salt to the boiling water as you would do, when cooking pasta. Drop the rapini in the salted boiling water and cook for about 1 minutes until "a la dente".<br />
Strain the rapini and place it immediately in a large bowl filled with ice water. Strain and remove the excess water by wringing the rapini with your hands or paper towel. Cut into 3 pieces and set aside. In a frying pan heat the oil and add the garlic slices and red chili flakes. Saute the garlic until a golden colour. Add the rapini as shown in the photo, away from the sizzling oil as it tends to splatter, and continue cooking on medium heat to infuse the flavours, for about 1 to 2 minutes. Do not over cook. Season with salt. Serve as a side dish or toss into a hot pasta and tomato sauce dish. So from my family to yours, buon appetito!Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com5tag:blogger.com,1999:blog-1766787578613058302.post-65460288752010801172012-04-03T22:22:00.000-04:002012-04-03T22:22:18.114-04:00Ultimate Basque Chicken Recipe...Done My Way<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxqMR-co_uvhrHWGPdCQllO2mtnYtD8xD3rmaKX3597IZHx7ZDx_4TvML0D6NFSmaM7zcAotELaMxU5m_CEmEssU-wArCK7M0JiYa_ih7ZMNFLBlzJTbjt5BcrCCiioySNkm9yST_0tuz/s1600/P1010334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxqMR-co_uvhrHWGPdCQllO2mtnYtD8xD3rmaKX3597IZHx7ZDx_4TvML0D6NFSmaM7zcAotELaMxU5m_CEmEssU-wArCK7M0JiYa_ih7ZMNFLBlzJTbjt5BcrCCiioySNkm9yST_0tuz/s640/P1010334.JPG" width="640" /></a></div><!--[if !mso]> <style>
v\:* {behavior:url(#default#VML);}
o\:* {behavior:url(#default#VML);}
w\:* {behavior:url(#default#VML);}
.shape {behavior:url(#default#VML);}
</style> <![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
st1\:*{behavior:url(#ieooui) }
</style> <![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style> <![endif]--> <br />
<br />
<br />
<div align="center"> <table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in;"><tbody>
<tr style="mso-yfti-irow: 0;"> <td style="padding: 0in 0in 0in 0in;"> <div align="center" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl9yg2t0qlxggV3xkbv34rBdtXNvNgDqp2XZvCz8yMfuj4zfOMizzBbBLENcOkJvyrza9bX1dPJpU8QGUJarvmo29oM4Y5Ne0EcL09ozaTrIhuQEpJZfvSIaThMcAm3NrPS25nWs8v3tY/s1600/P1010327.JPG"><span style="text-decoration: none; text-underline: none;"><span style="mso-ignore: vglayout;"></span></span></a></div></td> </tr>
<tr style="mso-yfti-irow: 1; mso-yfti-lastrow: yes;"> <td style="padding: 0in 0in 0in 0in;"> </td> </tr>
</tbody></table></div><div align="center" class="separator" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0n9zHL3WSM86L2GaDBAk-eLY8OVPqTUVPYSiRqBEjiF1_tE_dgjb5j14taSGoB-X5706LrGjQgRQN712cfVOeTGvzpYdiuXDYkP5ZvlL4vLJ0abCIqw5I5NKTouygr-IsAlvzln0S3j0/s1600/P1010328.JPG"><span style="text-decoration: none; text-underline: none;"><span style="mso-ignore: vglayout;"></span></span></a></div><b><i><span style="font-size: 18.0pt;">This is my take on Basque chicken</span></i></b><span style="font-size: 18.0pt;"></span> <br />
<br />
<b><i>Begin by cuttin</i></b><b><i>g a</i></b><b><i> chicken into large pieces or simply use pre-cut chicken pieces from your grocer. Most recipes call for chicken thighs but I prefer using both breast meat and dark meat. </i></b><br />
<br />
<b><i>Season the chicken pieces with salt and pepper. In a large non-stick skillet on medium high, heat 3 tablespoons of extra virgin oil and 1 tablespoon of butter. Add the chicken pieces to the hot fat and brown on each side. </i></b><br />
<b><i>Transfer to a plate.</i></b><br />
<i><b><br />
</b></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl9yg2t0qlxggV3xkbv34rBdtXNvNgDqp2XZvCz8yMfuj4zfOMizzBbBLENcOkJvyrza9bX1dPJpU8QGUJarvmo29oM4Y5Ne0EcL09ozaTrIhuQEpJZfvSIaThMcAm3NrPS25nWs8v3tY/s1600/P1010327.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSl9yg2t0qlxggV3xkbv34rBdtXNvNgDqp2XZvCz8yMfuj4zfOMizzBbBLENcOkJvyrza9bX1dPJpU8QGUJarvmo29oM4Y5Ne0EcL09ozaTrIhuQEpJZfvSIaThMcAm3NrPS25nWs8v3tY/s400/P1010327.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><b><i>Cut four slices of bacon into 1/2 inch pieces. Cook the bacon in the same skillet used for browning the chicken and cook until crispy. Add 1 chopped onion, 1 small sliced leek. Cook the vegetables until translucent. </i></b> <br />
<br />
<b><i>Toss in 2 cloves of finely chopped garlic plus 3 slices of diced cooked ham. I also added 2 whole bay leaves, 3 sprigs of thyme, 1 heaping teaspoon of sweet paprika, 2 chopped stalks of celery, and 1 chopped carrot, continue cooking on medium high for 3-4 minutes.</i></b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0n9zHL3WSM86L2GaDBAk-eLY8OVPqTUVPYSiRqBEjiF1_tE_dgjb5j14taSGoB-X5706LrGjQgRQN712cfVOeTGvzpYdiuXDYkP5ZvlL4vLJ0abCIqw5I5NKTouygr-IsAlvzln0S3j0/s1600/P1010328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0n9zHL3WSM86L2GaDBAk-eLY8OVPqTUVPYSiRqBEjiF1_tE_dgjb5j14taSGoB-X5706LrGjQgRQN712cfVOeTGvzpYdiuXDYkP5ZvlL4vLJ0abCIqw5I5NKTouygr-IsAlvzln0S3j0/s400/P1010328.JPG" width="400" /></a></div><br />
<br />
<i><b>Add 1 large red bell pepper (seeded) cut into large pieces and 3/4 cup of white wine. Stir in 4 chopped tomatoes. Continue cooking for several minutes to allow the wine to reduce and the flavours to amalgamate.</b></i><br />
<br />
<br />
<i><b>Transfer the vegetables and meat to an oven-proof Dutch oven by nestling the meat in the vegetable mixture. Cover and braise in a pre-heated 350°F</b></i><i><b> oven for 30-35 minutes or until the meat is fully cooked. </b></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe0gULAZw-CM36YRSpQ4SvkmQw-ZqL3I-xa8aflAcB-XTqZt6HL-PeBGZTA9O9u8CQV4-cwiNh9ucvdn8BtRA9QSOEIs1W2aOH5AtnZCH2l1XMt0O0cmFN7Gs8XzmbRJtU-bkSWHXAuzs/s1600/P1010329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe0gULAZw-CM36YRSpQ4SvkmQw-ZqL3I-xa8aflAcB-XTqZt6HL-PeBGZTA9O9u8CQV4-cwiNh9ucvdn8BtRA9QSOEIs1W2aOH5AtnZCH2l1XMt0O0cmFN7Gs8XzmbRJtU-bkSWHXAuzs/s400/P1010329.JPG" width="400" /></a></div><br />
<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";}
</style> <![endif]--> <br />
<b><i>I removed the cover near the end of the cooking process and lifted the chicken pieces out of the braising juices to allow them to brown. </i></b><br />
<br />
<i><b><br />
</b></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZJCedIs56vrOpJ3hmkZgrPKpHJb-_8OVMRu9q5rHipslTmCZBhLpGwMo3HSVGMQYPLW9jE5x64dVucIdoc6Sn986Vip3C7PTITZmvpRwJiZQjFOrqZwNiqdcDiXY8dCBU-uyVgj12pzh/s1600/P1010338.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZJCedIs56vrOpJ3hmkZgrPKpHJb-_8OVMRu9q5rHipslTmCZBhLpGwMo3HSVGMQYPLW9jE5x64dVucIdoc6Sn986Vip3C7PTITZmvpRwJiZQjFOrqZwNiqdcDiXY8dCBU-uyVgj12pzh/s400/P1010338.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRv-24i6_quWTqwiz2of7LL32tEwgGmIMh6hyphenhyphenh1FmaTW4R3OH_trInRRCuoXhLrXLG30WeRyO38SleO7Nfeoyi8L5Y9IHNb-KzqDjhVb5rNS3rx6YQ4x4i5iKSE-SAwmpt29WmM5tXLkRl/s1600/P1010337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="ingredients-section"><br />
</div>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com2tag:blogger.com,1999:blog-1766787578613058302.post-89295754479215355652012-03-31T14:36:00.000-04:002012-03-31T14:36:56.153-04:00Baked Beans/Fèves au Lard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigStn0RfemUK1oyS9_2Cqn1HEyCM8e7ObfaARBgC-9SOhXAutXMhRqnGW-OzF8IOBoqdIhK14EPmz9zp1TUXgOGkqOJ70lqpt4zYr5LFddYDUbaSVf5i5aUph6bzfSk01pnNkbzo1CNw3u/s1600/P1010318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuUbER8WDO9QynY4kXq-V68F8PRdP7aKvnuyHi9kNEwSz5kbSotbkQJyIZ41tFPpBmCf1vfvFA6dt-wdkkYboNJD9o2h0Ds1E7CZVXZu_LenCtzhux4ENHHSsJvG0drHOat6CZ7DY1RJ-/s1600/P1010313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuUbER8WDO9QynY4kXq-V68F8PRdP7aKvnuyHi9kNEwSz5kbSotbkQJyIZ41tFPpBmCf1vfvFA6dt-wdkkYboNJD9o2h0Ds1E7CZVXZu_LenCtzhux4ENHHSsJvG0drHOat6CZ7DY1RJ-/s640/P1010313.JPG" width="640" /></a><br />
<i><b>The maple sap is flowing! In keeping with a long Quebec tradition, many will be visiting their favourite cabane à sucre (sugar shack) to celebrate the arrival of spring. In a convivial atmosphere, they will feast on copious amounts of hearty food such as pea soup, ham, fèves au lard (baked beans), scrambled eggs, sausages in maple syrup, pork rind, homemade chutneys, bread, </b></i><i><b>and pancakes soaked in what else… maple syrup. For those who manage to leave enough room for dessert there is a variety of maple syrup laden treats to choose from the menu. The most common offerings are maple sugar pie, 'grand-pères a l'erable (dumplings swimming in hot maple syrup),</b></i><span class="mainTxt"><b><i> pouding au chômeur</i></b><i><b> </b></i></span><span class="st"><b><i>(literally pudding of the unemployed or poor man's pudding</i></b>),</span><i><b> a basic upside down cake doused with maple syrup</b></i><i><b>, and of course'tire sur la neige' (hot reduced syrup poured on snow which solidifies making the most amazing taffy like treat). </b></i><br />
<i><b>Although I did undertake a typical ‘cabane à sucre’ menu years ago, I've never attempted to replicate such a feast again knowing what a daunting task lay ahead. However, at this time of year I always have the urge to make fèves au lard. My recipe follows:</b></i><br />
<br />
<i><b>Fèves au Lard</b></i><br />
<i><b>Ingredients:</b></i><br />
<i><b>1 pound dried navy beans soaked overnight</b></i><br />
<i><b>5 cups cold water</b></i><br />
<i><b>1/2 pound salted pork belly cut into 1" pieces</b></i><br />
<i><b>1 onion chopped</b></i><br />
<i><b>2 teaspoon cider vinegar</b></i><i><b> </b></i><br />
<i><b>1/2 cup ketchup </b></i><br />
<i><b>1/2 cup dark molasses </b></i><br />
<i><b>1/4 cup maple syrup</b></i><br />
<i><b>1 teaspoon dry mustard</b></i><br />
<i><b>1 teaspoon salt </b></i><br />
<i><b><br />
</b></i><br />
<i><b>Strain and rinse the beans. Add the beans to a pot with 5 cups of water. Boil for thirty minutes. Transfer the beans and water to an ovenproof casserole. Stir in the remaining ingredients. Cover and bake in a 250ºF oven for 7-8 hours. </b></i><br />
<i><b><br />
</b></i><br />
<table border="0" cellpadding="1" cellspacing="1" style="width: 300px;"><tbody>
<tr><td align="center" class="mainText" height="25" valign="middle" width="50%"></td> <td align="center" class="mainText" height="25" valign="middle" width="50%"></td> </tr>
<tr> <td align="center" class="mainText" valign="middle" width="50%"><br />
</td> <td align="center" class="mainText" valign="middle" width="50%"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td> </tr>
<tr> <td align="center" class="mainText" valign="middle"><br />
</td> <td align="center" class="mainText" valign="middle"><br />
</td></tr>
</tbody></table>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com1tag:blogger.com,1999:blog-1766787578613058302.post-27690518630607020622012-03-25T13:28:00.000-04:002012-03-25T13:28:50.216-04:00Minty Quinoa Papaya Salad<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWUIdTopVx1puWbt1ihAcnnsTlKAAr9DYqIqH3rvzP9b-norP8rW3woJYXAVTeYvhoLp-Ppy648T6z-QLw3VrG1f8lhr0EyTbDQePCa_oCN-t3Bl5imR2qs3YYzFWY0riYp33S3sszzfS/s1600/P1010255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWUIdTopVx1puWbt1ihAcnnsTlKAAr9DYqIqH3rvzP9b-norP8rW3woJYXAVTeYvhoLp-Ppy648T6z-QLw3VrG1f8lhr0EyTbDQePCa_oCN-t3Bl5imR2qs3YYzFWY0riYp33S3sszzfS/s640/P1010255.JPG" width="640" /></a></div><i><b>I guess by now you must have figured out that we are fans of quinoa salad. I just realized that this is my third post on this super ancient grain. My husband requests it often, finding quinoa with papaya not only healthy but also filling without feeling loaded down. Although the basic recipe seems to remain the same, I tweaked the salad with fresh mint, cranberries, and apples for a crispy crunch. As to not overpower all the delicate fresh flavours, I used orange flavoured vinaigrette, which we all know complements cranberries so well. It goes without saying, that once again the quinoa salad was a definite hit with my better half. The extra bonus is that any leftovers are great for a packed lunch the next day. You might also like to check out my other quinoa salad recipes by clicking <a href="http://annastable.blogspot.com/2010/07/quinoa-la-waldorf-salad.html">annastable.blogspot.com/2010/07/quinoa-la-waldorf-salad.htm</a></b></i> <br />
<i><b> and <a href="http://annastable.blogspot.com/2011/.../guinoa-papaya-salad-with-curry.ht...">annastable.blogspot.com/2011/.../guinoa-papaya-salad-with-curry.ht...</a></b></i><br />
<br />
<span style="font-size: x-small;"></span> <br />
<b>Quinoa Salad</b><br />
1 1/2 cups quinoa<br />
1/2 papaya peeled and cut into large pieces (about 2 cups)<br />
1/2 cup dried cranberries<br />
1 apple peeled and chopped<br />
1/2 cup toasted pecans<br />
1/4 cup chopped fresh mint<br />
<br />
Rinse the quinoa. Add the quinoa to 3 cups of water and bring to a boil. Turn the heat to low, cover and continue cooking for 15 minutes. The quinoa is cooked when the grains become translucent and the white germ is visible. May also be cooked in a rice cooker.<br />
<br />
Transfer to a bowl and allow to cool before tossing in the remaining ingredients.<br />
<b>Pour in the desired amount of prepared vinaigrette and toss.</b><br />
<br />
<br />
<br />
<br />
Vinaigrette<br />
1/2 cup light virgin oil<br />
1/4 cup white balsamic vinegar<br />
zest of a small orange<br />
juice of 1 orange<br />
1 teaspoon agave syrup or sugar<br />
1 tablespoon honey mustard <br />
1/2 teaspoon salt<br />
<br />
In a small bowl add the orange juice, orange zest, agave syrup or honey, and salt. Whisk in the vinegar. Continue whisking while pouring in the olive oil in a steady stream.Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com6tag:blogger.com,1999:blog-1766787578613058302.post-74651609097422487462012-03-22T22:10:00.000-04:002012-05-04T16:17:19.976-04:00Blueberry Bran Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-g5tyxne_ZVWJKDCslUbJwNZRyC2Qj1u3HLkJK02UWUStRqpgY_3a5Rz_PHT91Ir-2_H_ZoUO7daeT8BdGTSSiiy2kK5M6D2Q0VEcMCvkkY8RgR8YF9qyHZUJ7rT2dX3h5Sq7GZ8bzKR/s1600/P1010289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-g5tyxne_ZVWJKDCslUbJwNZRyC2Qj1u3HLkJK02UWUStRqpgY_3a5Rz_PHT91Ir-2_H_ZoUO7daeT8BdGTSSiiy2kK5M6D2Q0VEcMCvkkY8RgR8YF9qyHZUJ7rT2dX3h5Sq7GZ8bzKR/s640/P1010289.JPG" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><i>Do you need more fiber in your diet? These scrumptious blueberry bran muffins, adapted from the original Quaker natural wheat bran recipe, are the perfect answer. The recipe normally calls for shortening but I opted for nature's own, unsalted butter, which enhances the flavour without affecting the texture. They turned out just as light as the original recipe. Instead of raisins, I used frozen blueberries and was pleasantly surprised with the results. It's important to dredge the berries in flour and to </i></b><b><i>gently</i></b><b><i> </i></b><b><i>incorporate </i></b><b><i>all the ingredients to ensure that the berries remain whole.</i></b><br />
<br />
Ingredients:<br />
1/4 cup cold unsalted butter (cut into pieces)<br />
1/2 cup brown sugar (packed)<br />
1/4 cup molasses<br />
2 eggs<br />
1 tsp vanilla <br />
1 cup milk<br />
1 cup all-purpose flour<br />
1 1/2 tsp baking powder<br />
1/2 tsp. baking soda<br />
3/4 tsp salt<br />
1 1/2 cups wheat bran<br />
1 cup frozen blueberries <br />
<br />
Method:<br />
In a food processor add the flour, the baking powder, baking soda and salt. Pulse to blend. Add the butter pieces and pulse until incorporated into the flour. It should resemble coarse meal. Transfer to a bowl and dredge (gently) the berries in the flour mixture.<br />
In a large mixing bowl beat well the eggs, vanilla, and sugar. Pour in the molasses, the milk and add the bran. <br />
Gently incorporate the berry flour mixture into the wet ingredients. Spoon into prepared muffin tins. Bake in a pre-heated 400ºF for 18-20 minutes.<br />
Makes 12 large muffins.Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com6tag:blogger.com,1999:blog-1766787578613058302.post-38352197606070554462012-03-14T16:50:00.002-04:002012-03-14T17:13:49.874-04:00Crispy Coconut Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8DNEf2V4QPSAhXju4wuL1nANitVE85kouC1vXDdvychtlhulUFyRARNUfkT3JTHdh5Nj3RRJrYmdYWoypCkdBfCTaIQbY1Mdw6XtRvMCBANxfAm4EsXfMWK9WPLO-eI4gc0zeMMPn0MP/s1600/P1010176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8DNEf2V4QPSAhXju4wuL1nANitVE85kouC1vXDdvychtlhulUFyRARNUfkT3JTHdh5Nj3RRJrYmdYWoypCkdBfCTaIQbY1Mdw6XtRvMCBANxfAm4EsXfMWK9WPLO-eI4gc0zeMMPn0MP/s640/P1010176.JPG" width="640" /></a></div><br />
<br />
<b><i>Do you recall the Seinfeld episode where George is caught double dipping</i></b>?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Q3jxHnGwAmA?feature=player_embedded' frameborder='0'></iframe></div><br />
<br />
<b><i>Well my recipe actually recommends 'double dipping' for the crispiest, most succulent coconut shrimp. I’m not suggesting double dipping the cooked shrimp in the dipping sauce, but rather during the preparation process. After dredging the shrimp in flour, you then dip them in beaten eggs and toss them in the coconut breadcrumb mixture. The next step is where the 'double dipping' comes in: you return the breaded shrimp to the egg batter and once again coat them with the breadcrumb mixture.</i></b><b><i> The recipe makes for plump and moist shrimp with the ultimate crispy coating, </i></b><b><i>ready for you favourite dipping sauce. </i></b><br />
<b><i>The recipe can be prepared ahead of time as the cooked shrimp freeze well, giving you more time to enjoy your guests. All you have to do is heat them in a pre-heated 375º F oven for about 20 minutes.</i></b><br />
<br />
1 pound large shrimp (between 20-30 shrimp; fresh or frozen)<br />
1 cup seasoned flour (3/4 tsp salt &1/4 tsp pepper)<br />
2-3 beaten eggs<br />
2 cups panko breadcrumbs<br />
1 cup unsweetened shredded coconut <br />
vegetable oil for frying <br />
<br />
Step 1: Pat the shrimp dry* (with paper towel) and dredge in the flour. <br />
<br />
Step 2: Shake off any excess flour before dipping in the beaten eggs. <br />
<br />
Step 3: Toss in the breadcrumb mixture to coat<br />
<br />
Step 4: Repeat steps 2 & 3 and transfer to plate <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Step 5: Heat the oil to 350º F. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Step 6: Fry for one minute on each side (2 minutes total).<br />
<br />
*if using frozen shrimp, defrost first.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJDztEnlvoh2NDpA1WP0e7w0nOsOG2gSJb4zgd03iS5J_WoE_DoTWL1XI54EBDWcBRWdgVnACAnSBXHA7ahsZp3Ndlojax7YV3xD3h5l4dW3m_YVV_0LhN2vYYbLjKoB2DS8mw7U9JBer/s1600/P1010177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJDztEnlvoh2NDpA1WP0e7w0nOsOG2gSJb4zgd03iS5J_WoE_DoTWL1XI54EBDWcBRWdgVnACAnSBXHA7ahsZp3Ndlojax7YV3xD3h5l4dW3m_YVV_0LhN2vYYbLjKoB2DS8mw7U9JBer/s320/P1010177.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1D0GXCI3P45HHjUN5y2JdmmHIDKcTVuHxHPfhDWtY5wj3pQbD808EV9QupVp_Xty4cfubZCxxDVepkMm027k3PboUTdQL-AEcrritBHzyJyLLtYrD5eMPo6H0CUYk3KSaI0vzTMJkGsi7/s1600/P1010181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1D0GXCI3P45HHjUN5y2JdmmHIDKcTVuHxHPfhDWtY5wj3pQbD808EV9QupVp_Xty4cfubZCxxDVepkMm027k3PboUTdQL-AEcrritBHzyJyLLtYrD5eMPo6H0CUYk3KSaI0vzTMJkGsi7/s320/P1010181.JPG" width="320" /></a></div><div class="MsoNormal"> (turning the shrimp so they are golden on both sides) </div><div class="MsoNormal"> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> Can be frozen and re-heated in 375º F oven for about 20 minutes.</div>Anna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.com6