tag:blogger.com,1999:blog-78907311887724316952024-03-05T19:22:27.324-05:00FOOD ADVOKATPursuing Justice for FoodFood Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7890731188772431695.post-47112198451225638892012-08-02T21:58:00.002-04:002012-08-02T21:58:57.126-04:00Expensive Diet Continued... Tasty Double Duty Seafood Stew!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt-21Fa4zlYx2-X42LUVHUex5GFAxGgKO8SgynWDmU6pqhSeXnLCrpjUBZ00mgHM5fZkw0JnuWLOrUFK1ifZ5REJFO7tlXiX5rWf_elWuFZtoVeNNHCIbFq0WSKLe2IBRA1hElUuwkOyb/s1600/IMG_8217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt-21Fa4zlYx2-X42LUVHUex5GFAxGgKO8SgynWDmU6pqhSeXnLCrpjUBZ00mgHM5fZkw0JnuWLOrUFK1ifZ5REJFO7tlXiX5rWf_elWuFZtoVeNNHCIbFq0WSKLe2IBRA1hElUuwkOyb/s320/IMG_8217.JPG" width="320" /></a></div>
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When trying to watch her calorie intake my mother would make an amazing codfish dish that was as easy as it was delicious. I tried to recreate it the other day, but my version came out a bit brothy so I decided to use the leftover broth to create the above seafood stew. The irony of my creation is that I have attempted to make bouillabaisse on several occasions and it never came out as well as I thought it should have. This dish literally took me 10 minutes to make today and 15-20 minutes the day before. We were fed two days in a row and there was no guilt since it is incredibly low in fat and calories. Although I tend to be quite meticulous about ingredients and measurements, this recipe was improvised so I will do my best. I am not sure that you can mess it up (so long as you don't over cook the seafood) since it is the quality of the ingredients and not the cook, that make this dish shine. It serves two well, but I am confident that it can serve up to four if you just add extra seafood. You also may want to add some zucchini (like I did) or serve it over some couscous to make it a heartier dish.</div>
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<b>First Meal:</b></div>
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<u>Ingredients</u>:</div>
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- 10 oz codfish cut in two pieces</div>
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- One 22 oz can of peeled tomatoes</div>
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- half a yellow onion sliced</div>
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- 4 sliced garlic cloves</div>
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- 4 oz of white wine</div>
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- 4 oz water</div>
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- large bay leaf, or two small ones</div>
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- handful of fresh basil</div>
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- pinch of oregano</div>
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- one tablespoon olive oil</div>
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- salt and pepper to taste</div>
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<u>Directions</u>: </div>
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In a saucier or deep saute pan, saute the garlic and sliced onions until soft. Add the wine and cook for a few minutes until reduced a bit. Add the tomatoes with their juice, the water, oregano and bay leaf. Cook for about 15-20 minutes until the tomatoes start to break down. Mash them with a fork or spatula. Season with salt and pepper to taste. You can also add chili flakes. Add the basil and codfish. Cook until the fish is opaque and flakes easily. Serve the fish with a bit of the sauce over mashed potatoes or couscous. You can also add sliced zucchini in with the fish to get your veggie and protein all in one dish.</div>
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<b>Second Meal:</b></div>
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<u>Ingredients</u><b>:</b></div>
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- Tbs olive oil with a tsp butter</div>
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- small fennel bulb, sliced thinly</div>
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- remaining tomato sauce from above (or if you prefer you can create the sauce beforehand on the same day and add the fish with the shellfish)</div>
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- 4 oz white wine</div>
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- 3 oz clam juice</div>
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- 6 large shrimp</div>
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- 12 clams (scrubbed and cleaned)</div>
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- 1/2 lb bay scallops</div>
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- tsp chili flakes (optional)</div>
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- salt and pepper to taste</div>
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<u>Directions</u>:</div>
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Melt the butter and the oil in a large pan that has a lid. Add the chili flakes and fennel. Cook until the fennel is soft. Add the white wine and clam juice. Reduce for a minute or two. Add the tomato sauce (that you made the day, or up to two days before) and heat through. Season to taste. Once hot add the clams and cover. When the clams start to open add the shrimp and the scallops. Cover again and cook until the shrimp are pink and curled and the clams have opened. Discard any cracked or unopened clams.</div>
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I imagine this would be equally good with calamari or mussels.</div>
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Serve with crusty bread, over couscous, or on its own.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvONBTY6Qwoqzk5HNcHaHqqlx36ZjegwDrEL67iWQWa4K0B_qHbhD9uVDowZ6dVHWov-ibErtWe1libYUH0XO13n09EcY9zKiRgzN5otT0YjbgeUgqRGvZeT4tzH3-io-M6y8qUXsnIuSt/s1600/IMG_8224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvONBTY6Qwoqzk5HNcHaHqqlx36ZjegwDrEL67iWQWa4K0B_qHbhD9uVDowZ6dVHWov-ibErtWe1libYUH0XO13n09EcY9zKiRgzN5otT0YjbgeUgqRGvZeT4tzH3-io-M6y8qUXsnIuSt/s320/IMG_8224.JPG" width="320" /></a></div>
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Enjoy!</div>
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</div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com0tag:blogger.com,1999:blog-7890731188772431695.post-44166450072135617822012-05-27T10:52:00.001-04:002012-05-27T10:54:08.767-04:00Chicken Tagine with Apricots, Zucchini and Couscous<div dir="ltr" style="text-align: left;" trbidi="on">
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As a passionate cook and food blogger, I have been very frustrated trying to get my little 16 month old boy to eat. Granted the first year I was lazy and would cook my own dinner after he went to bed, but when we finally started dining together at the dinner table, I became exhausted trying to get him to eat. He hated anything with texture and preferred sheee sheee (Cheerios) and Puuuuffffs to pasta bolognese. It was getting so bad that at one point it was recommended by his doctor that we take him to a swallow specialist. We saw the specialist last month and since she had some concerns, we scheduled a tentative Barium x-ray exam for late July.</div>
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Well that has all changed and I am pleased to announce that on doctor's orders the exam has been cancelled!!! Two weeks ago it was a lovely evening in Astoria and I decided to take Christian to Brick Cafe. I ordered a Coq au Vin (wine cooks out), my husband got the braised short ribs and Christian got a side of mash potatoes. You can imagine my surprise when Christian ate everything! The chicken, the meat, even the petit pois! I was so excited that I kept telling the waitress how happy I was, I actually think I scared her a bit. The following week we tried Navrattan Korma, Veggie Samosas and Raita from Seva and he ate it all! Yesterday, Fejoida for lunch and last night a Moroccan chicken tagine with apricots and zucchini (the recipe that I will post today). Next week he may be back to Cheerios and English Muffins, but for now I am one happy mommy!</div>
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Adapted from the "Spicy Chicken Tagine with Apricots, Rosemary and Ginger" Recipe from the book <i>Tagine</i>,<i> </i>by Gillie Basan</div>
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Ingredients:</div>
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- 2 Tbs butter and 2 Tbs olive oil</div>
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- 4 chicken thighs and 2 sliced chicken breasts (you can get the pre-sliced chicken tenders, I opted to choose skinless)</div>
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- 3 zucchinis sliced in half moons</div>
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- 1 yellow onion, finely chopped</div>
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- 3 sprigs of rosemary, one chopped the other two cut in half</div>
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- 1 1/2 inch piece of ginger, peeled and finely chopped</div>
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- 2 cinnamon sticks</div>
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- 1 cup quartered dried apricots</div>
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- 2 Tbs clear honey</div>
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- 1 x 14-oz can plum tomatoes with their juice (I chop the tomatoes a little)</div>
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- salt and pepper</div>
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- fresh basil leaves</div>
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* 2 red chilies (optional) I love using chilies when making this for myself, but omitted them when making this dish for Christian. If you do use them, finely chop them and saute with the onions.</div>
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Couscous</div>
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- 1 2/3 cup traditional cous cous</div>
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- 1 3/4 cup water (or the broth from above for extra flavor)</div>
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- 2 Tbs butter or olive oil</div>
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- pinch of salt</div>
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Directions:</div>
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Salt and pepper the chicken. Heat the butter and olive oil until the butter has melted. Add the onion, chopped rosemary and ginger* and saute until the onion has softened. Add the chicken and brown. Make sure the onions do not burn. Add the tomatoes with their juice, honey, apricots, cinnamon and rosemary sprigs. Add additional water if needed so that the chicken is covered. I have made this dish in a traditional tagine from Morocco (actually from the Morocco at Epcot) or a saucier. </div>
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Bring to a boil and then reduce the heat. Cover and cook gently for 35 to 40 minutes. About 15 minutes before it is done, add the sliced zucchini. (The broth will sweeten the zucchini which is why Christian ate them). When its done, season to taste and add torn pieces of basil as depicted above.</div>
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For the couscous, bring the liquid with the butter or oil and salt to a boil. Stir in couscous and shut off the flame. Cover and let stand for 10 minutes. Fluff with a fork. You can also make couscous in the oven, or the traditional way in a couscousier (which you can find in a Moroccan market), but stovetop works for me.</div>
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In the past I have served this dish with a basic baby arugula salad in a lemon and olive oil dressing.</div>
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Hope you and your little ones enjoy this dish as much as we do!</div>
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Kat</div>
</div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com0tag:blogger.com,1999:blog-7890731188772431695.post-59461230801012823612012-02-18T09:00:00.009-05:002012-02-18T10:21:56.429-05:00The Expensive (And it Works) Diet!<span class="Apple-style-span"><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PuWjX9eUB6NBUoGE1Y4WVt_Hs1Tcwu7NHgp2SFbLgbmp80_EyiX5DrlZ31TTVvFBiTBDVEdnFfE85iY0dfRIqkkb3Un6krDBw2wwDJyECJImXsA4hhNnC_ucR3OLaGLZXPJ5Leo3aWA0/s1600/IMG_0739.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FWcXDf5KBFO2osv1Kxt0fVWvATnHSS3-MCyRw4HTgL03WRHbYoTzNxzwpV2302u_Lo17pUrQL__dcD7PKS7q-E0A_kzUSB1ynpCOYx2R0UEymFJ8gyhhpYCNZB79T0l4ZUfGB7chdOXC/s1600/IMG_7750.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FWcXDf5KBFO2osv1Kxt0fVWvATnHSS3-MCyRw4HTgL03WRHbYoTzNxzwpV2302u_Lo17pUrQL__dcD7PKS7q-E0A_kzUSB1ynpCOYx2R0UEymFJ8gyhhpYCNZB79T0l4ZUfGB7chdOXC/s400/IMG_7750.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710487710297633778" /></a><div style="text-align: center;"><br /></div></span><span class="Apple-style-span">Yesterday I went out </span>for lunch wi<span class="Apple-style-span">th a high school friend and since we are both new mothers, kind of, the conversation inevitably went to how to lose baby weight. In early January 2012, I realized I had to stop telling people that I just had a baby, when in fact it had been over a year! When my friend asked me how I lost weight, I had to contain my laughter when I told her "The Expensive Diet." The Expensive Diet is not something you can register for online, or pay a nutritionist to tell you about, it is simply based on my experiences over the years. I noticed that when I was on a budget, I always put on weight! </span> My diet didn't seem that crazy since we were sitting at the Pesce counter in Eataly, which was amazing btw, eating grilled shrimp and seared scallops.<div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span">I believe that when you are trying to lose weight, you cannot cut corners. For example, shrimp, scallops, lobsters are all delicious, but they are not cheap. I find that smaller portions of interesting foods keep my palate engaged and me on track! Even if the diet costs a little more in the long run, it is a lot cheaper than new diet books and a personal trainer. </span>I cook 4-5 days out of the week, usually a small piece of protein, large portions of vegetables and a little bit of rice or bread. For a treat, good chocolate or a glass (or two) of wine. For lunch I make my own (posts to follow) or eat spicy tuna hand rolls (hold the rice), poached salmon from Grand Central Market, salads or wraps from Pret-a-Manger or soups from Cipriani Specialita. </div><div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I have decided that since I already have a platform upon which I could share these tips, I will dedicate my next months of posts to new mothers, or anyone else that is trying to lose weight!</div><span class="Apple-style-span"></span><div style="text-align: justify;">Some recipes will be mine, others from books and at the end of this hopefully we will all be ready for bikini (or speedo) season! Feel free to contact me with any questions, or post your own gourmet recipes that have kept you fit!</div><div><span class="Apple-style-span"><div style="text-align: justify;"><br /></div></span> <span class="Apple-style-span"><div><div><div style="text-align: justify;">Today's Post! One egg, one egg white omelette with goat cheese and baby spinach!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;">-1 egg, 1 egg white</div><div style="text-align: justify;">-dash of milk</div><div style="text-align: justify;">-1 oz goat cheese</div><div style="text-align: justify;">-handful of baby spinach</div><div style="text-align: justify;">-cooking spray or good non stick pan (I use a scanpan which you can find in my store below) </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Beat the eggs together with a dash of milk and a bit of black pepper. Heat the pan and spray with a thin coat of oil. (Sometimes I will wipe my pan with a thin layer of olive oil.) Add the eggs to the pan and after about 30 seconds, crumble on the goat cheese and add the spinach. Cook until you get a nice golden crust on the underside of the omelette. Roll onto a plate and serve with a small fruit salad, good tea or coffee, half a whole wheat English Muffin, pita or toast. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Other ideas are peppers and onions with cheddar, asparagus and salmon, parmesan with a spritz of truffle oil, feta and tomatoes, or one of my favorites, just Sriracha! Yes, I add Sriracha to almost everything and at least once a week I add it to my eggs.</div><div style="text-align: justify;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PuWjX9eUB6NBUoGE1Y4WVt_Hs1Tcwu7NHgp2SFbLgbmp80_EyiX5DrlZ31TTVvFBiTBDVEdnFfE85iY0dfRIqkkb3Un6krDBw2wwDJyECJImXsA4hhNnC_ucR3OLaGLZXPJ5Leo3aWA0/s320/IMG_0739.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710487949616533122" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 250px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: justify;"><br /></div><div style="text-align: center;">Follow my Twitter feed @FoodAdvokat for up to the minute tips and updates! </div><div style="text-align: center;">10.5 lbs lost since January 1, 2012 and still counting!</div><div style="text-align: justify;"><br /></div></div></div></span></div></div></div></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com2tag:blogger.com,1999:blog-7890731188772431695.post-35484567145281476332011-12-04T22:13:00.005-05:002011-12-04T22:20:43.122-05:00Dakos Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZZlCdqm7uWydLA6peiIATjEhH8_SWjTNxC2iywg6QTF-6C-NsCofwW74r9wQtN3QT1fOlRNxbOK47nYCxs3ucqSTPUbdBeJZW-6X-TIwa8Gv7pbF6f0aIG1imlFoiiH_y-WLFnwsQHKA/s1600/IMG_7299.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZZlCdqm7uWydLA6peiIATjEhH8_SWjTNxC2iywg6QTF-6C-NsCofwW74r9wQtN3QT1fOlRNxbOK47nYCxs3ucqSTPUbdBeJZW-6X-TIwa8Gv7pbF6f0aIG1imlFoiiH_y-WLFnwsQHKA/s400/IMG_7299.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5682477352025123154" /></a><p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;color:#2A2A2A;">Several years ago I was on the island of Paros, Greece and finally had the opportunity to put a name to one of my favorite salads! It is called Dakosalata and it is delicious! I had eaten it before, but I did not know what it was called. We had just left the beach and were looking for something healthy, yet satisfying and this salad met both our needs. Because we were both so hungry, we ordered two. The first in the classic tomato style and the second was topped with grilled diced zucchini. Both were great! I have provided the recipe for the basic tomato version since you can dress up this salad however you see fit. The only thing that might prove difficult is finding the barley rusk bread which forms the base of the salad. If you cannot find it, I would suggest using large rustic croutons or day old whole wheat bread (not the sliced sandwich style) cut up in large cubes. If you live close to a Greek market you shouldn't have a hard time finding the barley rusk. One market that definitely sells it is Titan Foods in Astoria, </span><span style="font-family:Tahoma;color:#2A2A2A;"><a href="http://www.titanfood.com/"><span style="font-family:Arial;color:#2F6AC9;">www.titanfood.com</span></a></span><span style="font-family:Arial;color:#2A2A2A;">. They also will have all of the other ingredients, including reasonably priced extra virgin olive oil and excellent oregano. You can also always email me for sources and alternative ingredients!</span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">To make this salad for two you will need,<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">Ingredients:<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">-1 large piece of Dakos rusk bread (or two to three cups of croutons/bread)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">-2 medium sized very ripe tomatoes, grated or finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">-4 oz crumbled feta<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">-1/2 cup good quality Kalamata olives, you can also use pitted Kalamatas<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">-Tbs. capers (or more if you like them)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">Extra virgin olive oil, and vinegar if you like it. We do!<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">I have seen some restaurants serve this salad on a bed of arugula which is also nice.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;">Assemble the bread in the bottom of a bowl and top with the remaining ingredients. Add the olive oil, vinegar and oregano. Salt if you like. The feta usually adds a decent amount of salt, but I always add more as I am a salt feign. Many recipes recommend wetting the bread before you assemble the salad, but I like it crunchy. If you prefer the bread a little soggy, assemble the salad 30 minutes before you want to eat it or wet the bread lightly before you add the other ingredients. As with many of my recipes, there is no exact way to make this salad, so experiment. I have even spread olive tapenade on the bread when I ran out of olives.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;font-size:85%;color:#2A2A2A;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify;line-height:17.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:Arial;color:#2A2A2A;"><span class="Apple-style-span" style="font-size:85%;">Hope you like it!</span><span class="Apple-style-span" style="font-size:7;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Arial;font-size:8.0pt;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com1tag:blogger.com,1999:blog-7890731188772431695.post-71814165319689782732011-11-20T21:47:00.002-05:002011-11-20T21:58:55.783-05:00Best Pumpkin Chocolate Chip Cake Ever!!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPs2RCZbJK_rCVPyRWF6l4Lfl2KiO_NBgMXOOh65X2aXNJccztbWdDkGTAoRhebx_AdDYSVsTIhu7Vd6jl7-oIFKZgv7JJUtvhpfQ2F9X8oJsIgDEM22mspvvbX_moUBmwh1NqG2TW10d/s1600/IMG_6001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiG9agxuNVh9gSXOeh2r4LbE5RlIZa14wCb0pz0OzcD3rGk6Lbnh1D2yNiJmvPgsQJmxwpXM4UM455Avmu76d7iL8W9DNvz1B_ULVKPF0u3frCFPTvYl6fa-a31cSaeZUNcQBLKTE9VP9f/s1600/IMG_6070.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiG9agxuNVh9gSXOeh2r4LbE5RlIZa14wCb0pz0OzcD3rGk6Lbnh1D2yNiJmvPgsQJmxwpXM4UM455Avmu76d7iL8W9DNvz1B_ULVKPF0u3frCFPTvYl6fa-a31cSaeZUNcQBLKTE9VP9f/s400/IMG_6070.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677273960152047890" /></a><br /><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;font-size:medium;">The baby is sleeping, the house is clean and I finally have a little time to get back to what I love, food and sharing! In honor of Turkey Day, as I call it in my house, I am posting my Aunt Susan's Pumpkin Chocolate Chip Cake recipe. Aunt Susan turns out a mean Turkey Day dinner, but this cake is my favorite dish of them all. It's moist, flavorful and the best thing is that it is super easy to make. In other words, perfect for this and any other mommy! Since I am such a fan of spices, I added a little clove and nutmeg when I made it, but even without it this cake is delicious! Dangerous too, I have been known to keep slicing little slivers until I ended up eating half the cake :)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Ingredients:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">4 eggs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 cups sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1.5 cups vegetable oil</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 can canned pumpkin (or 1.5 cups fresh cooked pumpkin)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">3 cups flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 tsp cinnamon</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 tsp baking soda</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">2 tsp baking powder</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 tsp salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">1 cup chocolate semi sweet chocolate chips</span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Directions: Combine the wet ingredients, sift the dry ingredients together and then combine both the wet and dry ingredients together. Add chocolate chips and stir until they are evenly dispersed. Cook at 350 degrees for 45-60 minutes. Add a touch of nutmeg and clove if you want. I used a 1/8 of a tsp of ground clove and 1/4 tsp of ground nutmeg. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Use a well greased/floured bunt pan or a loaf pan. In the above picture I added chocolate chips on the top before I started baking and found out later that they started to burn. Better to just keep them in the batter.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">Remember to keep it easy and fun! Better to have good food and great company than perfect food and a stressed out host! </span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPs2RCZbJK_rCVPyRWF6l4Lfl2KiO_NBgMXOOh65X2aXNJccztbWdDkGTAoRhebx_AdDYSVsTIhu7Vd6jl7-oIFKZgv7JJUtvhpfQ2F9X8oJsIgDEM22mspvvbX_moUBmwh1NqG2TW10d/s200/IMG_6001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677274532619670722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 187px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;font-size:100%;">HAPPY THANKSGIVING!!!</span></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com2tag:blogger.com,1999:blog-7890731188772431695.post-43617120675847473192011-07-10T11:50:00.009-04:002011-07-10T12:47:39.733-04:00Awesome Summer Fruit Crisp<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSe31X09l70M6VyAcPSRM0kUcR8O8e0XVlUMS5WKL4aPafcHj6lO6nYKnYLwRnQCFT9cqHYN3np-ix2u8uz3YffgbX_dVN_qHShIEerYoZDskD5gT3yqrnuLRWrA7CVxCEsiicVFadeYy/s1600/IMG_4623.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuS6wWH7rZhuSpgtoy5fMnqqHpd8ZUd1lsDl5eI-xCwbeV2xK1H5LHtN-vnkf1fth5qhqwORouVDrwkNcrlFVsCS5wPfl1NZbqaK1VII2uRbUUnmbxyOKnQWbk21-a_35MQ5kDCCFHhOO/s1600/IMG_4616.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuS6wWH7rZhuSpgtoy5fMnqqHpd8ZUd1lsDl5eI-xCwbeV2xK1H5LHtN-vnkf1fth5qhqwORouVDrwkNcrlFVsCS5wPfl1NZbqaK1VII2uRbUUnmbxyOKnQWbk21-a_35MQ5kDCCFHhOO/s400/IMG_4616.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627762708687613714" /></a><div style="text-align: left;"><br /></div><div style="text-align: justify;">It has been awhile since I have posted anything sweet and with summer producing so many luscious fruits and berries, I figured a nice recipe for a fruit crisp was warranted. This recipe came from an old roommate and was initially intended to be used on top of Granny Smith apples. Although I have made it with apples many times, over the years I have experimented with other fruits including, plums, peaches, blueberries and raspberries. They all are equally as good and when topped with homemade vanilla ice cream this dish is divine! This is one of my ,favorite desserts and the only problem with this recipe is that I have been known to wake up in the middle of the night and scarf some down with a glass of cold milk!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">- 5 ripe, but slightly firm, medium peaches (if they are super ripe the dish can get mushy)</div><div style="text-align: justify;">- 1 cup blueberries</div><div style="text-align: justify;">- 1 cup raspberries</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For the topping</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">- 8 Tbs cold butter cut in pieces</div><div style="text-align: justify;">- 1 cup sugar (I often make this with 3/4 of sugar if I am serving the crisp with ice cream so it is not too sweet)(brown sugar is nice with apples, but only use 3/4 of a cup)</div><div style="text-align: justify;">- 3/4 cup flour, plus 2 tablespoons (you can also do 1/2 flour and half quick cooking oats)</div><div style="text-align: justify;">- dash of cinnamon</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Directions:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Butter a baking dish and add sliced peaches, blueberries and raspberries. Sprinkle two tablespoons of flour over the fruit and gently toss.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut/blend the sugar, remaining flour and butter together until crumbly. If using a food processor, pulse the ingredients together. I also have used a fork and my hands. If using your hands make sure they are cold! Whatever your method, be careful not to overwork the ingredients or the topping will become one big fat glob! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add topping over fruit, sprinkle with cinnamon and bake at 350 for 45-60 minutes, until the top is golden brown. Put your baking dish on top of a sheet pan so juices from the fruit do not boil over and end up in the bottom of your oven. You can also make this in individual ramekins, but reduce the cooking time.</div><div style="text-align: justify;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSe31X09l70M6VyAcPSRM0kUcR8O8e0XVlUMS5WKL4aPafcHj6lO6nYKnYLwRnQCFT9cqHYN3np-ix2u8uz3YffgbX_dVN_qHShIEerYoZDskD5gT3yqrnuLRWrA7CVxCEsiicVFadeYy/s400/IMG_4623.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627762717978529666" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: justify;">Serve with vanilla ice cream or fresh whipped cream! Reheats beautifully if you want to make it the day before! Easier than pie to make and sure to impress your most discerning guests!</div><div style="text-align: justify;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zFobxbgPOz1FhfFDl7TJCLfRgkSrw5530yllYW_tU6QaqPcPs05y45EkQUg2B7gfFn2tv96AcbESPDuY5PswSZRkXQbeaP9ztV7ry5yvh8LGYKdO85cWxhKadIEK70vv1wtHPYg7wrQC/s320/IMG_4711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627762379690104802" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Yum!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com3tag:blogger.com,1999:blog-7890731188772431695.post-72267431248511432342011-04-02T10:23:00.013-04:002011-04-02T11:20:45.232-04:00Herbed Greek Meat Patties with Tzaziki Sauce and Feta Oregano French Fries<div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mypy9TOF2gnbN9dYRT66E8KvQgflFoSuMDe9QlXNv9dNbdBHHat5-Irge6zm0utbqlBe7nThiGidnZaWhwZMAztx23TYm6IKHbFbBLrIMBqNVf1c7TOpu62CCva4KZmO6zng9rihwsJr/s1600/IMG_4611.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mypy9TOF2gnbN9dYRT66E8KvQgflFoSuMDe9QlXNv9dNbdBHHat5-Irge6zm0utbqlBe7nThiGidnZaWhwZMAztx23TYm6IKHbFbBLrIMBqNVf1c7TOpu62CCva4KZmO6zng9rihwsJr/s400/IMG_4611.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591001642571002146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EKg9uSmLc59bsfqD-KjKxQMJ4mTwa5zriLJWDSC8en9Hog1P9A1rsnq6VGxSPitIvBE529Z73z_hS2R43v-rn7EYWyl-F5nWiyd6s0fCXZPJ5XsPKVAFY0BPYaOzr4XoOhgtA_k4Fqds/s1600/IMG_4590.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times; ">I cannot believe it has been almost a year since I started my blog.<span style="mso-spacerun: yes"> </span>So much has happened, including the birth of my son Christian!<span style="mso-spacerun: yes"> </span>I started to blog before I got pregnant and clearly little Christian took up most of my time over the past year.<span style="mso-spacerun: yes"> </span>Now that he is out and almost three months old, I can finally get back to my other love, cooking!<span style="mso-spacerun: yes"> </span>In honor of baby Christian and my recent move to the Greek community Astoria, I am posting my Grandmother’s recipe for Keftedaki, aka Greek herbed meat patties.<span style="mso-spacerun: yes"> </span>These are super kid friendly and can even be made in larger portions to serve as a burger for a summer barbeque.<span style="mso-spacerun: yes"> </span>If you do decide to serve them as a burger try topping them with tzaziki sauce or feta.<span style="mso-spacerun: yes"> </span>At one point I will post my spicy feta dip recipe which would be equally delicious.<span style="mso-spacerun:yes"> </span>If you are desperate for the recipe now, feel free to email me for an immediate response.<span style="mso-spacerun: yes"> </span>I like serving the keftedaki with tzaziki sauce, a Greek green salad and French fries topped with oregano and feta.</span></div> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Keftedaki - Greek Herbed Meat Patties/Burgers/Meatballs</b></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Ingredients</b></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 lb ground pork<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 lb ground beef<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 lb ground lamb (these proportions can be adjusted to your taste)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">¾ cup grated (or super finely chopped) red onion (about one medium onion)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">¾ cup finely chopped flat leaf parsley<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">¼ cup finely chopped mint (not spearmint!)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">½ cup to1 cup unseasoned bread crumbs (just enough to absorb the excess moisture)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 Tbs. olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">2 tsp. Greek or Mexican oregano<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 tsp lemon juice<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">2 beaten eggs<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">salt and freshly ground pepper to taste <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">Flour and vegetable oil if pan frying*</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Directions</b></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">Place all ingredients in a bowl and mix, making sure not to overwork the meat. For best results mix the day before (leaving the eggs and breadcrumbs out) and let rest 24 hours so the flavors can combine.<span style="mso-spacerun:yes"> </span>When ready to cook add the eggs and breadcrumbs and mix thoroughly.<span style="mso-spacerun:yes"> </span>Make little meat balls, patties or burgers. Grill or pan fry. Serve with tzatziki<span style="mso-spacerun: yes"> </span>sauce.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 255); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoqXnbbazYYqJc4SuTyulOSJNUQUnjzX8Fo-Hp-s1aGuqxeJFtX7jaZZAEfQ0mlTLjPsClBPG6hYfOcNFwDc0kZs9XtVluMW9ElqpnNZXSbrjzl3U1SYAF3vAtDOrzxAy-cLhEuuP05DL/s400/IMG_4558.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590998451004332578" style="text-align: justify; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></p><p class="MsoNormal"><span style="font-family:Times;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV6vIs8DL2MOaNE7Jr0qekHn9ZpKG6_7tQ4xODIJ4vjP1wD4KfSL8BFJg5BrkZtNSYBU7jIrHDy2lY_aHbtnhVxXLhYXKkZ_K5eswXmFatQOaQ_TQTcfzO2IQtUljPfB_lEv1tDQC7s_s/s1600/IMG_4562.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV6vIs8DL2MOaNE7Jr0qekHn9ZpKG6_7tQ4xODIJ4vjP1wD4KfSL8BFJg5BrkZtNSYBU7jIrHDy2lY_aHbtnhVxXLhYXKkZ_K5eswXmFatQOaQ_TQTcfzO2IQtUljPfB_lEv1tDQC7s_s/s400/IMG_4562.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590998447513476578" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></p><p class="MsoNormal"><span style="font-family:Times;"><span class="Apple-style-span" style=" color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZXGrcVFLv0u3DT9Hs4TtihOjjmwdqFuw3bXSiDJuiqRLm0Y51l2Z8DaNn1-HXH0J3LoEv9PyUg6shtQJT46XH2MQqaxzan1Kjvju_VpMgs_suG-94liX3Z0YoCVeqLw7W1OEZyHBoMNX/s400/IMG_4573.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590998458464299986" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">I like salt so I put about 2 tablespoons of kosher salt, note that regular table salt is MUCH saltier so use half.<span style="mso-spacerun: yes"> </span>After you combine everything make one small meatball and cook it before the rest to taste for seasoning.<span style="mso-spacerun: yes"> </span>Adjust accordingly.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">*Flour and vegetable oil only if you are going to make little round balls to pan fry.<span style="mso-spacerun:yes"> </span>These are great if you are doing a dinner party.<span style="mso-spacerun: yes"> Roll the balls and coat them in flour, remove any excess before adding to the oil. Drain on paper towels and then s</span>erve them on a platter with the tzaziki sauce for dipping.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">Although I like to mix the three meats, feel free to use only one kind if you do not eat pork or do not like the gaminess of lamb.<span style="mso-spacerun: yes"> </span>I would, however, try it with the lamb at least once since it adds fabulous flavor. I imagine the recipe would also work with ground turkey or chicken even though I have never tried it.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Best Taziziki Sauce</b><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Ingredients</b><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 17.6 ounce container of either 0%, 2% or full fat Total Greek strained yogurt. Of course full fat is best. (I highly recommend using this brand since it makes all the difference in the world. You can try other strained yogurts or make your own strained yogurt by using cheese cloth to strain regular yogurt.)</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 cup finely chopped peeled and seeded English cucumber (about a 2 to 1 ratio with yogurt.) </span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">2-3 crushed garlic cloves<span style="mso-spacerun: yes"> </span>(if I am not pressed for time I use a mortar and pestle and mash the garlic with a little salt.<span style="mso-spacerun: yes"> </span>If I am busy, I use a garlic press)</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">2 tsp olive oil</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 tsp red wine vinegar</span><span class="Apple-style-span" style=" ;font-family:Times;"> </span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">Salt to taste</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Directions</b></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">Combine all the ingredients and let sit in the refrigerator overnight or at least for a couple hours.<span style="mso-spacerun: yes"> </span>As the tzaziki sits, the garlic will become more pronounced so if you want to add more garlic I would recommend doing it the next day.<span style="mso-spacerun: yes"> </span>Some people prefer grating the cucumber and also adding dill.<span style="mso-spacerun:yes"> </span>That is not how my family makes it, but either way is correct.<span style="mso-spacerun: yes"> </span>I personally like the crunchiness of the cucumber when it is chopped versus grated.<span style="mso-spacerun: yes"> </span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">To seed the cucumber cut it in half and scoop out the seeds with a spoon.<span> </span>If the cucumber is super watery you can remove excess water by placing the chopped cucumber on a paper towel in a colander and letting it sit for a few hours.</span></p><p class="MsoNormal"><span style="font-family:Times;"><span class="Apple-style-span" style=" color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNxlDxK4Yvo831NEReWdJpyuMuMKXBcS9B0i9ZT6pVSu5yVgLtmPTkEGsFk6v9N0XB2kIgwce5Sldm-XTvRwKbVnqLwCyVEKq7d5q9o6JXg5R7NtQpJFEUkD9vv4BpPd59moQEtAnE9ZV/s400/IMG_4542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590998977424274786" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></p><div style="text-align: center;"><span style="font-family:Times;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Finished tzaziki topped with olive oil</span></span></span></div><div><span style="font-family:Times;"><span class="Apple-style-span" style=" color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu03qa6IpuqP-dRUGy9EBBy-Z_4t3OUxUfQw9LAvqfEGb6cFPRZkYbNRyyYx3NUo9gV7kBTWuJRi6U6xC8TB_Ar3d7D2KLVua6QR5DavzCaJIUGQ55t9FWMLrZbmgSulodMlw15POzKw4y/s400/IMG_4556.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5590998982508495426" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Feta Oregano French Fries</b></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Ingredients</b></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1/2 lb Good Greek or Bulgarian Feta</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">1 Tbs Greek or Mexican Oregano</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">salt and freshly ground back pepper</span></p><p class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family:Times;">French Fries (follow the link below or use your own favorite recipe.) I like to fry my French fries in olive oil. It is expensive but it tastes so good and that's how we do it in Greece.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><b>Directions</b></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;">As any new mother knows, time is now super limited.<span style="mso-spacerun: yes"> </span>In order to conserve energy I have posted a link to my friend Azmina’s recipe for French fries.<span style="mso-spacerun: yes"> </span>Simply follow her directions and sprinkle with crumbled feta and oregano as pictured below.</span><span class="Apple-style-span" style=" ;font-family:Times;"> </span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 255); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EKg9uSmLc59bsfqD-KjKxQMJ4mTwa5zriLJWDSC8en9Hog1P9A1rsnq6VGxSPitIvBE529Z73z_hS2R43v-rn7EYWyl-F5nWiyd6s0fCXZPJ5XsPKVAFY0BPYaOzr4XoOhgtA_k4Fqds/s400/IMG_4590.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5591000325364598882" style="text-align: justify; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 278px; " /></span></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-family:Times;"><a href="http://www.lawyerloveslunch.com/2010/06/quest-for-perfect-homemade-french-fry.html">http://www.lawyerloveslunch.com/2010/06/quest-for-perfect-homemade-french-fry.html</a></span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family:Times;">It's good to be back!</span><span class="Apple-style-span" style=" ;font-family:Times;"> </span></p><p class="MsoNormal" style="text-align: center;"><span style="font-family:Times;"><span class="Apple-style-span" style=" color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZday551HfeOD8GbK7B1Nl0oCjDYFJGjCafAcTb9iYtO6vTq0pfJSl39MWP0ye6FeUUWEmnJGp4rMvyIykIxcZ1wHSyyZ9TSdJmi9_4adMvB-f1e3VbYP5SBSuGSpfvzFNZ9S3_ZILg3fO/s200/Christian.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5591002630401897314" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 200px; height: 150px; " /></span></span></span></span></p> <p class="MsoNormal" style="text-align: center;"><span style="font-family:Times;">XOXO</span></p> <p class="MsoNormal" style="text-align: center;"><span style="font-family:Times;">Kat and Baby Christian<o:p></o:p></span></p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com8tag:blogger.com,1999:blog-7890731188772431695.post-84058297166937644912011-01-01T16:19:00.005-05:002011-01-01T16:33:33.559-05:00Super Easy and Tasty, Braised Short Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrWjBM_gdZiCCona7LniMZJMK7NTqOJP1OrnTm9Bs2ar52FdkqXjGYkoBsmq-rPFtfv-GMOW49vMCiTpfmMGRPp6YezF50e60AL-srHj82M878gfXaHLIBrzw3KaxwemDwL-nrUkGXK1A/s1600/IMG_5759.JPG"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 305px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrWjBM_gdZiCCona7LniMZJMK7NTqOJP1OrnTm9Bs2ar52FdkqXjGYkoBsmq-rPFtfv-GMOW49vMCiTpfmMGRPp6YezF50e60AL-srHj82M878gfXaHLIBrzw3KaxwemDwL-nrUkGXK1A/s400/IMG_5759.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557332073202006626" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcid4O-N9hgaCuEbqZxLUqqHjMav8jDXvmrbm3gXOgqV6UpIhRCQNYmqKSEDDK_sNXeXvb5NvspzuYdzcBPwnYWzHtCPIIVol4hhl_RcYIQ09Vsia8V16WVdhffBQi3xzAqRS_ki0DG1n/s1600/IMG_5749.JPG"></a><div style="text-align: justify;"><br /></div><div style="text-align: justify;">With the New Year, comes a new post!<span style="mso-spacerun: yes"> </span>It has been a super long time since I have written anything, but I have a good excuse.<span style="mso-spacerun:yes"> </span>I started my blog in late April and then in early May I became pregnant!<span style="mso-spacerun: yes"> </span>So as you can imagine the only thing I was cooking was the bun in my oven <span style="font-family:Wingdings;mso-char-type:symbol;mso-symbol-font-family:Wingdings;"><span style="mso-char-type:symbol;mso-symbol-font-family:Wingdings;">J</span></span>.<span style="mso-spacerun: yes"> </span>Despite the fact that I am due this month, we had to move last week so for the first time in my life I regretted having over 200 cookbooks and kitchen gadgets.<span style="mso-spacerun: yes"> </span>I finally finished putting my kitchen away yesterday and with its completion, came inspiration.<span style="mso-spacerun: yes"> </span>I decided to make something easy for New Year’s Eve dinner since a) I am super tired, and b) my Fred Flinstone swollen ankles can only handle me standing for so long.<span style="mso-spacerun: yes"> </span>So in case you happen to be 9 months pregnant, just moved and are still working full time, this is the recipe for you!</div> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;"><b>Ingredients:</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">4 ½ lbs short ribs (bone in or out) cut in 3 ½ inch pieces.</p> <p class="MsoNormal" style="text-align: justify;">1 package sliced button mushrooms</p> <p class="MsoNormal" style="text-align: justify;">6 sprigs of Italian parsley</p> <p class="MsoNormal" style="text-align: justify;">1 small chopped yellow onion</p> <p class="MsoNormal" style="text-align: justify;">6 garlic cloves</p> <p class="MsoNormal" style="text-align: justify;">2 bay leaves</p> <p class="MsoNormal" style="text-align: justify;">2 cups red wine</p> <p class="MsoNormal" style="text-align: justify;">1 can chopped tomatoes </p> <p class="MsoNormal" style="text-align: justify;">kosher salt</p> <p class="MsoNormal" style="text-align: justify;">black pepper</p> <p class="MsoNormal" style="text-align: justify;">olive oil for searing</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;"><b>Directions:</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Liberally salt and pepper the short ribs and sear them until the reach a nice dark brown color.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWW83UpogSumxz6syBMG32egncRLCqcgy5M6xnGvNRW5LZUH4x67LlSO3_BgWeBVxGv88zDPC2bMEszdU8nuPrjhMBW24O6inT4nWk68Rusrim2Y73ZB98LQCcQrKlzbnPUtVZg219zJDg/s400/IMG_5743.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557332060263460738" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcid4O-N9hgaCuEbqZxLUqqHjMav8jDXvmrbm3gXOgqV6UpIhRCQNYmqKSEDDK_sNXeXvb5NvspzuYdzcBPwnYWzHtCPIIVol4hhl_RcYIQ09Vsia8V16WVdhffBQi3xzAqRS_ki0DG1n/s400/IMG_5749.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557332066313457330" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div style="text-align: justify;"> (This is where having the new All Clad Slow Cooker would come in handy since it allows you to sear in the slow cooking insert.<span style="mso-spacerun: yes"> </span>I unfortunately bought mine right before they introduced the one with the metal insert and cannot buy it separately.<span style="mso-spacerun: yes"> </span>If anyone knows any executives at All Clad, please explain to them that this is a serious crisis which only they can resolve!)</div> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Remove the short ribs and place them in your slow cooker. Top with the parsley, garlic cloves and bay leaves.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK471svmbtpn5BcYxTA6cn6M-KkHmv9C8gDy8Ru1p55N1LIjPVO2stvmyHE8r3ov7FXM2L1IZrw8BtvgYdziF_3mc3NHF_dfVoouxVv226tiNDf2yHPhrGvUIKKBGMr_GE2Yz7id9DtBUw/s400/IMG_5754.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557332070309267330" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><div style="text-align: justify;">In the same pot where you seared the meat, sauté the onions until softened slightly (add more oil if necessary).<span style="mso-spacerun:yes"> </span>Be sure to scrape the pot to pick up the brown bits that have stuck to the bottom.<span style="mso-spacerun: yes"> </span>Add the mushrooms and continue to cook for a couple more minutes.</div> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Add the red wine and tomatoes and stir to incorporate.<span style="mso-spacerun: yes"> </span>Pour over the ribs.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Set your slow cooker to low and cook for 8 hours.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">After the dish is ready, I like to scoop out the meat and strain the remaining juices to remove any excess fat.<span style="mso-spacerun:yes"> </span>At this point you can also adjust the seasoning.<span style="mso-spacerun: yes"> </span>Alternately you can refrigerate this overnight and then the next day take off the excess fat that has accumulated on the top.<span style="mso-spacerun: yes"> </span>In fact this dish tastes even better the second day! </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">If you find the remaining sauce too thin you can reduce it.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Serve over polenta, fresh pasta, or with crusty bread.<span style="mso-spacerun: yes"> </span>Top with parmesan if you have it.<span style="mso-spacerun: yes"> </span>I also like to serve it with caramelized carrots and a simple side salad. </p> <p class="MsoNormal" style="text-align: justify;"> Delicious!!!</p><p class="MsoNormal" style="text-align: justify;">I wish everyone a happy and prosperous 2011!!!</p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com3tag:blogger.com,1999:blog-7890731188772431695.post-53546196561417939632010-10-10T09:52:00.007-04:002010-10-11T12:05:12.622-04:00Mmmmmm Zucchini-Watercress Soup<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4zG_cfwxtIllVSL9FYBLwx32rMDdDEvyt0frnPXNhTCA97ZURKGN6x4yEpCF6n195OPdmsBOn9nTrERI-tOTw9NX9-FMWPI5z7xcSPiz_tq-LoPvdc2YvhX-LQ78Mk1uMKWc9RiWMb-i/s1600/IMG_5309.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5526422898594121906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4zG_cfwxtIllVSL9FYBLwx32rMDdDEvyt0frnPXNhTCA97ZURKGN6x4yEpCF6n195OPdmsBOn9nTrERI-tOTw9NX9-FMWPI5z7xcSPiz_tq-LoPvdc2YvhX-LQ78Mk1uMKWc9RiWMb-i/s400/IMG_5309.JPG" /></a></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:Arial;color:#2a2a2a;"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)font-family:'Bodoni MT';" class="Apple-style-span" ><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:medium;"></span></span></span></span></span> </div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">One of my favorite pastimes is coming home from work and cracking open a cookbook and perusing its contents for a new and delicious recipe. This easy recipe I found while reading the Silver Palate Cookbook in its entirety during my first and second year of law school. I love soup and this recipe is particularly spectacular since the zucchini lends a sweetness and smooth consistency without adding the extra calories off heavy cream. It also is just as delicious if you make it vegetarian or vegan by omitting the butter and chicken stock. This is the sort of recipe that makes you say, Wow! It will be sure to impress you, and your most discerning guests! </span></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">Ingredients:</span></b></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">4 Tablespoons (1/2 stick) unsalted butter</span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 17px" class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">2 cups finely chopped yellow onions</span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">3 cups chicken stock (or vegetable stock or water if vegetarian/vegan) </span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">2 pounds (about 4 medium size) zucchini</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">1 bunch of watercress</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">Salt and freshly ground black pepper, to taste</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">Fresh lemon juice, to taste</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">Directions:</span></b></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">1. Melt the butter in a large heavy pot over low heat. Add the onions, cover, and cook, stirring occasionally, until the onions are tender and lightly colored, about 25 minutes.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">2. Add the stock and bring to a boil.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">3. Scrub the zucchini well with a kitchen brush, trim the ends, and chop coarsely. Drop the zucchini into the stock and return it to a boil. Reduce the heat, cover, and simmer until zucchini are very tender, about 20 minutes.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">4. Meanwhile, remove the leaves and tender stems from the watercress and rinse thoroughly.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">5. Remove the soup from the heat, add the watercress, cover, and let stand for 5 minutes.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">6. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">7. Return the pureed soup to the pot and add about 2 cups more stock (see Note), until the soup is of the desired consistency.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">8. Season with salt, pepper, and lemon juice. Simmer briefly to heat through. Serve immediately.</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">5 to 6 portions</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span style="color:#000000;"><span style="font-family:georgia;"><b><span class="Apple-style-span" style="font-size:medium;">Note:</span></b><span class="Apple-style-span" style="font-size:medium;"> For a richer soup, substitute 1 cup heavy cream for 1 cup of the liquid added after processing.</span></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">I have also served this soup chilled with lump crab meat. Also a delicious option which is great in the hot summer months. </span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">Enjoy!</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: center"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">Reprinted with permission from Workman Publishing, </span></span></div><div style="TEXT-ALIGN: center"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">from The Silver Palate Cookbook, </span></span></div><div style="TEXT-ALIGN: center"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">copyright 2007 Julee Rosso and Sheila Lukins</span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /><span style="font-family:georgia;color:#000000;"></span></span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span style="LINE-HEIGHT: normal; COLOR: rgb(0,0,238); -webkit-text-decorations-in-effect: underlinefont-family:georgia;color:#000000;" class="Apple-style-span" ><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 207px; DISPLAY: block; HEIGHT: 296px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5526435586887336786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnlTGL8VUCnwx-xJlXbbtNTgpdG3Om1nf3-M26cMM02jO3B9kAaGaP-EIm5O-bLa9OO-9_XmHRJv4WgbzgDYAb6uTkd_NCrNvHCtz97VHTIZs2STkXZxhjrEwYOVY91AH6l3mhthR8G0z/s320/9780761145974.jpg" /></span></span></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)" class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;font-size:medium;color:#000000;">http://www.workman.com/products/9780761145974/</span></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-size:100%;"><span style="LINE-HEIGHT: 17px;font-size:13;" class="Apple-style-span" ><span style="LINE-HEIGHT: 19px; COLOR: rgb(0,0,128)font-size:15;" class="Apple-style-span" ><br /></span></span></span></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com4tag:blogger.com,1999:blog-7890731188772431695.post-19785223583901049432010-09-28T20:37:00.006-04:002010-09-28T21:22:43.689-04:00Yia Yia's Yemista aka Grandma's Stuffed Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBL4Se1iMfN0h1F8NItcUjXjnxWn-SKHiak-FzHhXBfina2WjV1837WpWru-_dgJmh98tgprRLPL3wjn6CVxqdVmyuAwrCI4H2Cekl0x3dg130vnkb4hbJOoqYkBNhAPPxc4u6sTXgkm8/s1600/IMG_5422.JPG"><br /><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 253px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBL4Se1iMfN0h1F8NItcUjXjnxWn-SKHiak-FzHhXBfina2WjV1837WpWru-_dgJmh98tgprRLPL3wjn6CVxqdVmyuAwrCI4H2Cekl0x3dg130vnkb4hbJOoqYkBNhAPPxc4u6sTXgkm8/s400/IMG_5422.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522134096991950370" /></a><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Several months ago I was fortunate enough to meet the virtual acquaintance of another (and lovely) food blogger Devaki, from WeaveThousandFlavors.com. Through her blog, Devaki had a competition for a product from Emile Henry and since we all know I have a bit of a pot (not the type you smoke) addiction, I had to enter! Below is my winning submission as well as pictures of the stuffed peppers in my brand new Emile Henry Brazier, which I won courtesy of Grandma's recipe, Devaki and Emile Henry. For a direct link to her post along with a funny story about the first time I made the stuffed peppers, go to</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">http://www.weavethousandflavors.com/2010/06/and-the-winner-of-the-make-your-wish-emile-henry-give-away-is.html?cid=6a012875c7e993970c0134849d2b4a970c</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div><div> <p class="MsoNormal" style="text-align:justify">6 medium to large tomatoes (I say medium to large because some veggies have become gargantuan lately - just buy ones that are large enough to stuff, but not so large that they do not fit in the casserole dish/roaster)(buy four tomatoes you will stuff, and two that are extra ripe ones that will become the sauce)</p> <p class="MsoNormal" style="text-align:justify">4 medium green peppers (you can also use round or oblong summer squash)</p> <p class="MsoNormal" style="text-align:justify">1 cup of long grain rice</p> <p class="MsoNormal" style="text-align:justify">1 lb ground lean beef or turkey meat</p> <p class="MsoNormal" style="text-align:justify">1 small red onion chopped</p> <p class="MsoNormal" style="text-align:justify">2.5 Tbs chopped parsley</p> <p class="MsoNormal" style="text-align:justify">1.5 Tbs finely chopped mint (Note: do not use peppermint, the other kind)(you can also use dry, mint but use half the portion)</p> <p class="MsoNormal" style="text-align:justify">1/3 cup toasted pine nuts (optional)(this is my addition, but my Grandmother said others in Greece use them too)</p> <p class="MsoNormal" style="text-align:justify">2 Teaspoons sugar</p> <p class="MsoNormal" style="text-align:justify">¾ Cup olive oil </p> <p class="MsoNormal" style="text-align:justify">Kosher salt/pepper</p> <p class="MsoNormal" style="text-align:justify">¼ Cup white wine (optional)</p> <p class="MsoNormal" style="text-align:justify"> <o:p></o:p></p><p class="MsoNormal" style="text-align:justify"><b>Directions:</b></p> <p class="MsoNormal" style="text-align:justify">First, make sure you have a pan (perhaps an Emile Henry Brazier) that accommodates all the vegetables. Then, cut the tops off the peppers and slice or pull out the core.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdA74CQs6_VP5XcA-wgjPN_FgTyTGB_7rjBnd3x6jPwyIcFMMOFTiymTjucZi6pUILMyYM6oQRUASeTr32Vnxye-O7eMd6T5O5tBkBMuUlOymMkvMTn2MQoPSV4I8U8bWkDLh597QgtiV/s400/IMG_5403.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522134089984585458" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><p class="MsoNormal" style="text-align:justify"><span style="mso-spacerun: yes"></span>Turn 4 of the tomatoes upside down and using a very sharp knife, cut a circular hole, about 2 inches in diameter, in the top of the tomato.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKUfA5mQqKq5buFRjqmWQRmd4TTV4FPx0m8PCjtlHRvbIPeRLKMLjKYdRw5lY9E90fygKumUv3y_reXRb0qvuc7bTXn2Z5USfHjVs-dB521h-SHmrC6bDo0288BNWrj_MTTifAdGeBidv/s400/IMG_5386.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522132979338274082" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Carefully scoop out the inside of the tomatoes with a small spoon and reserve.<span> </span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsPhpCg2QQiuAYvTU6CCn6wr5M983_euVBnVgVhY_-jHj6DhkZChj-xtAjXDdVtLj_XJBN3RvQBcrsdcGKIMMbk-hNTakZdaWarghWiAmCdVmv8CO9d7Upa-t6IKFOlQ2KjlMUSGth6lP/s400/IMG_5391.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522132995756121090" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi7MRtDm6W375kZRhqAR5FBrbc-VddS8DEuOwlEXHLghifT1ag0RpI3Qh7MNdUjQp0HNO_g0YKkm460Ua97UpQO6QwERdf_R2BsS8qCmaJMcQhBLfJYMLmsLasDXKaKan2UDird_QceH9/s400/IMG_5397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522133001990663362" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Place the tomatoes and peppers in a baking dish and in each tomato, sprinkle 1/2 tsp of sugar in the interior.<span> </span>This helps if the tomatoes are not super sweet.</span></span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><br /></span></span></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tTEaIfUPGQEvhwOPsmqB93PAmLdt_-__cYmbvFhdCSpgzxvy8Aj9sbD6kkuCSkQ_lZiWQRh82UPZVApnrtxqkSccP1FuGXPvCv6hC2Jpz_SeK_sqINeMQGXi8Vy2BvF3aA2LOd2_2yHw/s400/IMG_5405.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522135039786616674" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></span></span></div><div style="text-align: justify;">Grate the remaining two tomatoes on the large part of a box grater. My grandmother uses this technique when making any tomato base.<span style="mso-spacerun: yes"> </span>When feeling lazy I have also been known to pulse them in a food processor or my Vitamix.<span style="mso-spacerun: yes"> Also a</span>dd the cores of the tomatoes that you previously removed and chop any pieces that seem too large, i.e. over an inch.</div> <p class="MsoNormal" style="text-align:justify">In a medium sauté pan, heat ¼ cup olive oil and add the onions, sauté until softened and then add the rice. Sauté for another 2-3 minutes, then add the mint, parsley, black pepper and about 1 Tbs of kosher salt.<span style="mso-spacerun: yes"> </span>If using white wine, add a splash and stir.<span style="mso-spacerun: yes"> </span>Then add one cup of water, bring to a boil, reduce to a simmer and cover with a lid and cook until the water is absorbed.<span style="mso-spacerun: yes"> </span>The point is that you are only half cooking the rice because it will absorb additional moisture from the vegetables.</p> <p class="MsoNormal" style="text-align:justify">In a medium sauté pan brown the meat, drain any fat, salt and pepper to taste (you can also substitute vegetable or soy protein if you are vegetarian or vegan).</p> <p class="MsoNormal" style="text-align:justify">Toast the pine nuts in a smaller pan, stirring frequently since they burn quickly!<span style="mso-spacerun:yes"> </span>You can use the same pan you use for the meat, just rinse the pan before you brown the meat.</p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1R4Qb5MgQrD8apSwJ6aSiFIUCPzG-WM8qxE7N6BM-5NNKa9e8wkrmKSN8WXUtV5OlZGv8WTcrpIAOcAK9FgMT3uw2b6us2Y2EH85_n_3WDJyUgl5oNGPjYFooTS9p23VFuIoWZf7VhmbQ/s400/IMG_5379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522135067236183794" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><div style="text-align: justify;">When the rice is done, add the meat, pine nuts and combine thoroughly.<span style="mso-spacerun: yes"> </span>Taste and adjust seasoning and get ready to stuff!<span> Note, the rice will still be slightly firm at this point. </span></div><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwN05O_9CRjHj3TePHMv_q9_DrtjK_VTnR6Ypvpl3iBRAqjGsZ3cW7E8LxR_HGJhCMoyRjQK2XbNtMf7o6SlNrM196wOnEQu5gQ2KZn-HTemtNvaTgWkO3zv2zrUXNCSy7u-TRQSk8lXNz/s400/IMG_5408.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522135050273427938" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 290px; " /></span></p><div style="text-align: justify;">Using a small spoon evenly stuff the peppers and tomatoes.<span style="mso-spacerun: yes"> </span>Do not overfill or push down the mixture since if you do, they will not cook properly.</div><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7rPxJ8ECEzvHJQkwiY2XyxugXQ53C7EWtZdwhHF-VMBsyNnZxrO5ZpeWxiMBOcKohtmbMGAjfJELPqsUNsiO6Jx22Hdukm5BRJ_lHg1RAfdHRX7UuyItrIeErZf4OYa5N7BqfUE9Sh2N/s400/IMG_5410.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522134095428640994" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 284px; " /></span></p><div style="text-align: justify;">Place the tops of the vegetables back on and then pour the tomato puree over them. Add about ½ cup of water evenly throughout the pan.<span style="mso-spacerun: yes"> </span>Add a generous amount of olive oil over the vegetables and salt and pepper.</div> <p class="MsoNormal" style="text-align:justify">Cook for at least an hour in a 375 degree oven, basting with the juices about every 20 minutes.<span style="mso-spacerun: yes"> </span>They will be done when they have burned a little on the tops.<span style="mso-spacerun: yes"> </span>Turn the peppers half way through if you placed them at an angle in the pan.<span style="mso-spacerun: yes"> </span>I also rotate the entire dish half way through cooking so they brown evenly.<span style="mso-spacerun: yes"> </span>If they are browning too quickly and the filling and the rice is not fully cooked yet, add a little extra water and cover with aluminum foil.</p> <p class="MsoNormal" style="text-align:justify">Serve with warm crusty bread, feta cheese and olives.<span style="mso-spacerun: yes"> </span>Trust me . . . they are good!!!</p> <p class="MsoNormal" style="text-align: center;"> Kali Orexi!</p> <!--EndFragment--> </div><div style="text-align: justify;"><br /></div></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com2tag:blogger.com,1999:blog-7890731188772431695.post-46505458147785098202010-08-12T20:22:00.012-04:002010-08-12T21:36:12.895-04:00Yummy Fruit Popsicles!!!<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpa1td1mQHTPsaMKKspvPRu64lL80Tk5uP8lKn9kuxsw6oDJ_x4PTyao6M_8h8fPMRQt3JjDcQHLfNQlgIYnu6IWlOpcbwMmPKjF7kvd1vO5hVxLLJngI4GWzzPlIOF7ACOHoCuviGhPa2/s1600/IMG_5168.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpa1td1mQHTPsaMKKspvPRu64lL80Tk5uP8lKn9kuxsw6oDJ_x4PTyao6M_8h8fPMRQt3JjDcQHLfNQlgIYnu6IWlOpcbwMmPKjF7kvd1vO5hVxLLJngI4GWzzPlIOF7ACOHoCuviGhPa2/s400/IMG_5168.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5504698991536450962" /></a><div style="text-align: left;"><br /></div><div style="text-align: justify;">The irony of this post is that although I planned on writing it some time last week, the heat in New York has made me lazy and tired, which kept me in a vegetative state in between my air conditioner and circulating fan. I think I now fully understand what they mean when they say, "the dog days of summer." For the past two months I have had daily fantasies of moving to some tropical island so that I can roam around in a bikini with a frozen cocktail permanently affixed to my hand. In the meantime I will continue to appease myself with frozen treats like the popsicle pictured above.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Watermelon Raspberry Popsicles</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">3 cups cubed watermelon</div><div style="text-align: justify;">1/2 cup raspberries</div><div style="text-align: justify;">squeeze of 1/2 lime</div><div style="text-align: justify;">1/3 cup simple syrup (more or less to taste)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Blend all of the above ingredients and add to popsicles forms and freeze until firm. To make the simple syrup, add equal parts of sugar and water and melt slowly over a medium flame until the sugar granules have disappeared. You can make a batch of the syrup in advance and store to sweeten coffee, tea, cocktails or fruit salad. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You may want to give these watermelon popsicles a stir mid-way through freezing, otherwise the mixture will separate. They still tasted great so it is purely for aesthetic reasons.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Orange Mango Popsicles</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">orange juice (use your popsicle molds to measure out the right amount)</div><div style="text-align: justify;">1 small ripe mango</div><div style="text-align: justify;">15-20 raspberries</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For this recipe I simply used my popsicle molds to measure out enough orange juice. Keep in mind that you will need to leave extra room for the mango and raspberries. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Combine one cubed mango to the orange juice and blend. Add the puree to the molds and dropped in a few raspberries for decor and flavor. Because I used Tropicana (which is already sweet) I did not add extra sugar. I would imagine this would taste even better with freshly squeezed oj.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Note:</b> As with all popsicles, leave about 1/2 inch at the top to allow for expansion of the liquid when it freezes. If you don't have popsicle molds try ice cub trays with tooth pics! Just remember to add the tooth pics after the mixture has frozen a bit.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Although I don't have kids yet, I imagine this would be a good way to get some extra fruit in their diets. For adults kids you can chill the puree and add some rum or vodka! Yum!</div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">Hope these recipes help you get through the last weeks of summer and inspire you to come up your own fun flavor combinations. Next on my list are melon-basil, coconut-strawberry and kiwi-lime! </div></div><div style="text-align: justify;"><br /></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com3tag:blogger.com,1999:blog-7890731188772431695.post-5378714092482356102010-07-25T16:29:00.007-04:002010-07-25T16:49:30.859-04:00Fresh Fettuccini with Fresh Tomato Basil Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBUjW1kXDx2KaijnWaL8makExxz6i40LPKcdkSwVr6aRChwv1hzl5HV8solh7cOkI-ggMI7WbExcKCp_BdPPH9Arn2WoyCK-vwzysyKkftDCKoF6R0CWI6A_W_QGn-brdAxskwjCyhFze/s1600/IMG_5353.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBUjW1kXDx2KaijnWaL8makExxz6i40LPKcdkSwVr6aRChwv1hzl5HV8solh7cOkI-ggMI7WbExcKCp_BdPPH9Arn2WoyCK-vwzysyKkftDCKoF6R0CWI6A_W_QGn-brdAxskwjCyhFze/s400/IMG_5353.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497944980473324802" /></a><br /><div style="text-align: justify;">July in New York was officially categorized as the hottest on record. <span style="mso-spacerun: yes"> </span>There has been absolutely no break and although you might think that I have no right to complain when some States are seeing temperatures in the 100s, you need to have lived in New York during the summer to understand what I am going through.<span style="mso-spacerun:yes"> </span>I love my City and will rarely have anything bad to say, but the humidity is horrible, the air quality oppressive, and if you think its bad above ground try taking the subway.<span style="mso-spacerun: yes"> </span>I lived in Greece when temperatures were in the high 120s, and I can assure you this is worse.</div> <p class="MsoNormal" style="text-align:justify"> <o:p></o:p></p> <p class="MsoNormal" style="text-align:justify">Despite the heat, Saturday was the New Amsterdam Market and if you read my last post you probably already know that nothing would have kept me away. As it turned out I also was going to be hosting an impromptu dinner party so I needed inspiration and ingredients.<span style="mso-spacerun: yes"> </span>Although ice cream was a given, I still was trying to make up my mind regarding an entrée.<span style="mso-spacerun: yes"> </span>My first thought was fresh pasta with a meat sauce, but that seemed heavy and got nixed quickly.<span style="mso-spacerun: yes"> </span>For a moment I thought about a quiche, but I had visions of melting pastry dough and an oven not being able to keep up with my AC. After some time, it finally came to me! I was going to make fresh fettuccini with a fresh tomato basil sauce.<span style="mso-spacerun:yes"> </span>Its refreshing, light and requires limited prep and minimal clean up. </p> <p class="MsoNormal" style="text-align:justify"> <o:p></o:p></p> <p class="MsoNormal" style="text-align:justify">Although this sauce can be made with any tomatoes, I love using small heirloom tomatoes of various colors since it adds to the presentation.</p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEP0bYV5D0-qWJjpWvzmAi_m-KKx-U1sFjU2koumz-aogFTI3inxqyRLARHSFOpRKHDp9B0dodEr6TmkxLEYimZIakGsnOd9d1eZGrGYaBslvrCu2Ky2wU2RPW-6jV2wKRngP4t5OtIOC/s400/IMG_5332.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497944398350747394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><p class="MsoNormal" style="text-align:justify"><span style="mso-spacerun: yes"></span>Fresh oregano can be used instead of dry, but it was hot and I was tired so I decided to make due with what was in my pantry.<span style="mso-spacerun:yes"> </span>This dish is delicious with fresh pasta, but I imagine it would be as good with any dry pasta, like fusilli or penne.</p> <p class="MsoNormal" style="text-align:justify"> <o:p></o:p></p> <p class="MsoNormal" style="text-align:justify"><b>Fresh Fettuccini with Fresh Tomato Basil Sauce</b></p><p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" style="font-weight: normal; ">- 2 pints cherry, grape tomatoes halved or quartered</span></b></p><p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" style="font-weight: normal; ">- 10 basil leaves rolled and thinly sliced</span></b></p><p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" style="font-weight: normal; ">- 2-4 garlic cloves crushed (depending on their size and how much you like garlic)</span></b></p> <p class="MsoNormal" style="text-align:justify">- 1 teaspoon dried oregano</p><p class="MsoNormal" style="text-align:justify">- 1 teaspoon chili flakes (or more if you like heat)</p> <p class="MsoNormal" style="text-align:justify">- ½ cup olive oil</p> <p class="MsoNormal" style="text-align:justify">- kosher salt and freshly ground black pepper to taste</p><p class="MsoNormal" style="text-align:justify"><b>Combine all the ingredients in a non-reactive bowl and allow to sit at room temperature for 2-3 hours.</b></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuL5z42skRk3nob7ZwpoD79KgOXk3zCihKN5PJeAENK6DPWM__ABP6K9OFrnSIdnffxMUJ6cWCORrHAujEVO_lleRFRa7BHaBGdWh-B-tixTPjc3tOJ28oHssOPKT6IQf2Y6FVpzvhpFe/s400/IMG_5343.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497944379076465714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 290px; " /></span></p><p class="MsoNormal" style="text-align: center;"><br /></p><p class="MsoNormal" style="text-align: center;"><span style="mso-spacerun: yes"></span>Toss with cooked pasta and serve with freshly grated parmesan.</p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyF-EqgBq5fX8GayB2EPhu_evt-OtcPkmtg4nrxYKb2A1qu-1MB2AEC86h5PN5xlMMZpDAV2C8BCCeGVpwBJWE_sYPjZovPoULd8dvLWQrFI_Jq04Gqd6o965FyxWbkWI5OHfX8uGVS2D_/s400/IMG_5358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497944363802468002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></p><p class="MsoNormal" style="text-align: center;">Stay cool! Next post, ice pops!</p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com2tag:blogger.com,1999:blog-7890731188772431695.post-12968118315988387742010-07-21T19:36:00.015-04:002010-07-21T20:12:44.021-04:00Next New Amsterdam Market-July 24, 2010!<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Qrkk9BWr7RXc2nrvdXai0PsLqie3nFCLZS0wkDgEcf0_oFxMivGEVUFhQ8oFJUSSubU5802u0LMqfHu6Md35Ou6G7btv-JgWZ6zzOx2Y5h0eIHIrFyxx4jJ2ZeXLi7T8vItdicwlIPfg/s1600/IMG_4920.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Qrkk9BWr7RXc2nrvdXai0PsLqie3nFCLZS0wkDgEcf0_oFxMivGEVUFhQ8oFJUSSubU5802u0LMqfHu6Md35Ou6G7btv-JgWZ6zzOx2Y5h0eIHIrFyxx4jJ2ZeXLi7T8vItdicwlIPfg/s400/IMG_4920.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496510650648969186" /></a><div style="text-align: center;">Mmmmm, tarts....</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">On June 1, 2010 I wrote about the City of Merchants which was a fundraiser which benefited the New Amsterdam Market. Anyone that knows me knows how much I LUV this market since it supports and showcases local food artisans, farmers and producers. On the most basic level, the people at the New Amsterdam Market are trying to get enough interest so that they can take over the old abandoned Fulton Fish Market and host an indoor, year long market. Think Reading Terminal in Philadelphia. The food is fresh, delicious and reasonable. Samples are plentiful and you will always find something new! To wet your appetite I have posted some pictures from this and last year. The next one is on July 24, 2010 at Peck Slip by the Seaport and in my humble opinion, if you like food, eating or cooking, you must attend!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVTSXRS78GiOJfx5RI0xaPEXe0DVCUhCJmGLMhjA8SQ5V0ecoE5JJeeZWN8ZqmKTEUUtB0arM4mIXTCf3Uiux-PJnOAwd_DbNYjrs1f5PpPa60ZjME94gh4jAsWb4SW6Ij5EMXrEisxfS/s400/IMG_0701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496510669973030818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;">Fresh Pasta!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQscRQBCZrR2FenKli5HuY6OYDAi7m9tPJGbFwuyMxEfHVnz3kzqeoQQR9pY52iwQziN2yu4yQfwNOOqcDvmcyGAHzPH1_kRXJYN1H5iRQGzh71r5dHqi-XrF2Vu_28tOk0DT0JmrOi0I1/s400/IMG_4913.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496510664886467426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;">Cheese!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_b43QvOTJDhDf6dnZbto3_h7_YLQu0PGPlunoWbZsK_6jA7gz5uaTPTDx21kH5639F4rJmg_78uqyBQIYPnq4ikPE8md3KtUhDzY4KSOXeRWXYYIjU9Lww6rxPQRsziB0q1FVDzjHqa0/s400/IMG_4872.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496511534562714338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;">Porchetta!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg41qxakcxHhupBKl5y5YOH_vNKo98bRy9oh4yq-hRi_LYyJcm6zNM4-5w24eRwgMET85qKA0sbvrb_vUZPwxlZnZQSxWktxpXl8C1Qg5IbA0ai96uIXOuvmDDjB5h5HcDKfp7HEPaRerl/s400/IMG_4929.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496511544142059474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;">Beautiful Maple Syrup!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67aruCuOkl70tah5DpeWvePZehNolKe4orRL2Y8AyXOXBie70pbqS9ETU7VTFwM1zzg5WCTM-aZ8K_K8chXG-7DhblMtShaFEvGCNOTK44n7pxYUi__fchc_R4g405P5rfJVZbvXe7-lx/s400/IMG_4931.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496511553908015282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;">Chocolate!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAx6JeYrFwgMF8P8n9wUaiWXRAmsNHzcv1UoOcCh5SzqaGd6wKkt1t_CEGZbkqp8lK5tS2cUuDTpSPHfztmww4VsNXEqpBdWwoyWuU9eIiyPsIaRqcU5SWMcGRnYy0et9x8XbSsscSubfr/s400/IMG_4918.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496515929873084930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;">Artisinal Breads</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXtdCgGinjao1JWBgfRxgNg1iWf4xNGawqLe2hyphenhyphenLoL-SlRPsgQ0RdPb02XjcAIvrN64JWphAWVA_ZSDg3GoSaUnaBMF5ODXpj-ltI-2O2PUJ7IfbGVNjW2tMdJ49ykqR5ACxAuOu5ycarv/s400/IMG_4953.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496515935953222194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;">Bagels</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QBP65ak-F2CPyBxTSvCNqjUWeK_7eRXVljbQEaibVMP6EsW9pgli7V5WONAtOzhgfODXq9Xho5v1eZ9ZANuHY_b7RJbABOXXYJlkWeNMayqHbCa0pzyl6JwW5L0WN1nZLr_rv3Gs3hEr/s400/IMG_4937.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496515945460146642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;">Fruits</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPqzd_JpOaSb6Nu-mfKpWbDJK99YT2ah4z3xyCnL3t6LK2SSnjBKj0o8ANNxZRESBVHLaX1joNnnjtkH8vbpA0jO3qjNRD4Bvj29-vujQNB8Zcz1LMQGwtyqKLWCgbnfg7gSasUuV5OH8/s400/IMG_4895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496515955145945218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></span></div><div style="text-align: center;">Veggies</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXWtKIA-QJNTXzxxGRw1vKa3C-6aNxRcOTvAar3w5SmGBtSsRm9OFKwINvRb-Lc3Naeo8yjdp0MwEp2dQDGbPe4AzA0FoOIoRxoQOO5hL2JrV-z_7rBnjmj0m53tZLIF4KVHpqlJIsfVQ/s400/IMG_4962.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496514210713503794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: center;">Last but not least...dessert from the Bent Spoon!</div><div style="text-align: center;">Rhubard/Shiso and Mango/Blueberry Sorbet</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: center;">For further details got to http://www.newamsterdammarket.org/</div><div style="text-align: justify;"><br /></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com4tag:blogger.com,1999:blog-7890731188772431695.post-34659270832231507302010-07-18T14:03:00.006-04:002010-07-18T14:29:30.542-04:00Jazzed-Up Insalata Tricolore<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7HVFY_wHIJ7aKMKbdfQqDY1d3DK20KCQHNGa8zH82nD5id00pD9N9iqlogGlRsObkmAEJz3v-dRVdMFL9Lkm6SZnJXpFf19DJHCP7uz8nOTt7-MZDATolU-5aeGl6oGH9c9rFAQV0ieH/s1600/IMG_5162.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTypd1QDHtbFVKcEjbozGHyEFPg41GU8LlHzft5sOhsoX2LzsXR_NaM-l8TBA-R8Xrgy9tEORu0P-BMGIEzaXd1P130DXBTPAk4Ldorck7uMKBdS6gFht4YBEe_0gCpcDwKQ0uT1gthXp/s1600/IMG_5150.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTypd1QDHtbFVKcEjbozGHyEFPg41GU8LlHzft5sOhsoX2LzsXR_NaM-l8TBA-R8Xrgy9tEORu0P-BMGIEzaXd1P130DXBTPAk4Ldorck7uMKBdS6gFht4YBEe_0gCpcDwKQ0uT1gthXp/s400/IMG_5150.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5495309860454893826" /></a><p class="MsoNormal" style="text-align:justify">I realize this is my second salad post in a row, but it is hot as hades in New York and frankly light summer food is the only thing I can think about making or eating.<span style="mso-spacerun:yes"> </span>This salad is a variation of the Insalata Di Foccacia that I used to eat at I Tre Merli, an Italian restaurant I worked at for several years.<span style="mso-spacerun: yes"> </span>Last year I was craving the salad and tried to recreate it to only find out that I liked my version more<span style="mso-spacerun: yes"> </span>(Sorry Paolo).<span style="mso-spacerun: yes"> What I think I did was merge the Insalata Tricolore with the Insalata Di Foccacia.</span></p><p class="MsoNormal" style="text-align:justify"><span style="mso-spacerun: yes"></span>For extra protein/flavor you can add shaved parmesan or halved boccini mozzarella.<span style="mso-spacerun:yes"> As is, t</span>his salad is vegan, vegetarian and hearty enough to be sufficient as lunch or a light dinner. <span style="mso-spacerun: yes"> </span>If you are feeling fancy you can even make your own foccacia croutons, although I find the store bought Italian seasoned croutons good enough.<span style="mso-spacerun: yes"> </span>I douse my salad with balsamic vinegar, but since I realize not everyone may like vinegar as much as I do, I have modified the dressing so that you don’t end up with a permanent pucker.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align:justify"><b>Ingredients:</b></p> <p class="MsoNormal" style="text-align:justify"> <o:p></o:p></p> <p class="MsoNormal" style="text-align:justify">1 package of pre-washed baby arugula or 3 cups of baby arugula washed, rinsed and dried</p> <p class="MsoNormal" style="text-align:justify">2 endives halved and sliced into ½ inch pieces</p> <p class="MsoNormal" style="text-align:justify">1 small radicchio sliced into one inch pieces</p> <p class="MsoNormal" style="text-align:justify">2 ripe tomatoes cut into one inch pieces</p><p class="MsoNormal" style="text-align:justify">6-8 large basil leaves, stacked, rolled and thinly sliced</p> <p class="MsoNormal" style="text-align:justify">1 cup Italian croutons or Foccacia croutons</p> <p class="MsoNormal" style="text-align:justify">½ cup toasted pignoli nuts a.ka. pine nuts (see note and picture below)</p> <p class="MsoNormal" style="text-align:justify">2 Tbs capers (more if you love capers like I do)</p> <p class="MsoNormal" style="text-align:justify">3 Tbs good quality balsamic vinegar</p> <p class="MsoNormal" style="text-align:justify">1/3 cup olive oil</p> <p class="MsoNormal" style="text-align:justify">Kosher salt and fresh black pepper to taste (go easy on the salt and add more if needed later. Capers are pretty briny).</p><p class="MsoNormal" style="text-align:justify"><b>Directions:</b></p><p class="MsoNormal" style="text-align:justify">Toss everything into a large bowl, add the dressing and mix thoroughly. Taste and adjust the seasoning as needed. </p><p class="MsoNormal" style="text-align:justify">The nice thing about this salad is that the arugula, radicchio and endive stand up to the dressing and it won't get soggy as quickly as other salads. What I really like is when the croutons get soaked in the balsamic. Sometimes I just pick at the balsamic doused croutons and leave the rest for my husband. Yum!</p><p class="MsoNormal" style="text-align:justify"><b>Note:</b> Toast the pine nuts lightly over medium heat in a small frying or saute pan until they have reached the color below. No oil is needed and make sure they do not burn! Check ethnic stores for pine nuts since they tend to be cheaper than the ones you find at gourmet shops.</p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulRUDSi5PT437FRLPcrN3_hicZN1DQz8y9loDx1-naHjibPIi4rth4RyPzSn5-SUygNlZNVD7mHgxAfVBpDOwttFx7JS2A8JrGIDPZqcxSaIlGYc_aPLxTq1e9nHqdecHgNxYJ8ht47SH/s200/IMG_5158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5495310682551411666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 154px; " /></span></p> <div style="text-align: center;">I hope you enjoy this salad as much as I do. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7HVFY_wHIJ7aKMKbdfQqDY1d3DK20KCQHNGa8zH82nD5id00pD9N9iqlogGlRsObkmAEJz3v-dRVdMFL9Lkm6SZnJXpFf19DJHCP7uz8nOTt7-MZDATolU-5aeGl6oGH9c9rFAQV0ieH/s200/IMG_5162.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5495310023878826210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><p class="MsoNormal" style="text-align:justify"><o:p></o:p></p> <p class="MsoNormal" style="text-align: center;">Buon Appetito!</p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com1tag:blogger.com,1999:blog-7890731188772431695.post-61670916923095413862010-07-11T11:36:00.004-04:002010-07-11T12:02:06.052-04:00Kat's Summer Orzo Salad<div style="text-align: justify;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBBHBBez_ZMWLQdXbXO188rIUJexhTFNJxfujH347w9TuHwMQ-R_pfF3kfoa4PZyjDHw37D9bqxPHD5jeMtzSRnWpEBbgCRxC2BqAmOUjtO_Kh_UNB4Pnm6RywntTfbJiHk4yVzk-2WC_/s1600/IMG_5038.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr4Gdoy0JKt0bM1Bz-gL6uFq7XvaRLuN-geGckdZ-Id4BQrq-lSQCwqWjGeRiSdcTRpdZs0pZNuZL3MbjC71swZV7b95TvbaswHRFl7gtZS5CV1MRX0mNV3a_ZmReyacoSg3-luMarkma/s1600/IMG_5030.JPG"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr4Gdoy0JKt0bM1Bz-gL6uFq7XvaRLuN-geGckdZ-Id4BQrq-lSQCwqWjGeRiSdcTRpdZs0pZNuZL3MbjC71swZV7b95TvbaswHRFl7gtZS5CV1MRX0mNV3a_ZmReyacoSg3-luMarkma/s400/IMG_5030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492673119905220706" /></a> <!--StartFragment--> <p class="MsoNormal" style="text-align: justify;">I am back! Although my blog is new, I unfortunately had to take a mini blogging vacation.<span style="mso-spacerun: yes"> </span>The reason for my cooking/writing sabbatical will be revealed shortly and hopefully my next few recipes will make up for my time away.<span style="mso-spacerun:yes"> </span>My original plan for my next post was my friend Ifrain’s tostones recipe, but because I made this orzo salad for a 4<sup>th</sup> of July party, I figured this recipe should come first. It is a great summer dish and tastes even better on the beach! This recipe is a modification of a salad I used to buy at Wild Oats in Miami Beach and over the years I have changed the recipe to create a perfect balance of orzo, feta, olives and tomatoes.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align: justify;"><span style="mso-spacerun: yes"></span>As further proof of this recipe’s success, I have posted a picture below of my friend’s beautiful daughter finishing up her second portion of the salad.<span style="mso-spacerun:yes"> </span>This was the truest compliment since her mother says she is a picky eater and at<span style="mso-spacerun: yes"> </span>14 months she is too young to know how to lie. To me this is as good as a four star review from the <i>Times</i>!<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align: justify;"><b>Ingredients:</b></p> <p class="MsoNormal" style="text-align: justify;">1 package of orzo (or about two cups uncooked orzo)</p> <p class="MsoNormal" style="text-align: justify;">1 pint of grape tomatoes halved or quartered (sometimes I don't have enough tomatoes to I quarter them so they go further)</p> <p class="MsoNormal" style="text-align: justify;">1 cup of pitted Kalamatas chopped</p><p class="MsoNormal" style="text-align: justify;">3/4 lb of Feta, crumbled</p> <p class="MsoNormal" style="text-align: justify;">6-8 thinly sliced basil leaves</p> <p class="MsoNormal" style="text-align: justify;">2 thinly sliced scallions </p> <p class="MsoNormal" style="text-align: justify;">2 Tbs olive oil plus extra for the orzo</p> <p class="MsoNormal" style="text-align: justify;">3 Tbs red wine vinegar</p> <p class="MsoNormal" style="text-align: justify;">2 cloves crushed garlic or finely mince and create a paste using the flat of your knife and a little salt</p> <p class="MsoNormal" style="text-align: justify;">salt and freshly ground black pepper</p> <p class="MsoNormal" style="text-align: justify;"><b>Directions:</b> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Cook the orzo according to the package instructions in rapidly boiling salted water until al dente. (Make sure it is not overcooked or it will be mushy). Stir frequently to ensure the orzo does not clump.<span style="mso-spacerun: yes"> </span>When done rinse in cold water and top immediately with olive oil and mix to ensure the orzo does not stick together.<span style="mso-spacerun: yes"> </span>Normally I don’t rinse pasta, but in this instance it is ok since it will be served cold and you don’t need the extra starch to bind a sauce.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">When the orzo has cooled add the Feta, Kalamatas, tomatoes, scallions and basil leaves. </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Make a vinegraitte by combining the vinegar, olive oil and garlic.<span style="mso-spacerun: yes"> </span>Combine well and toss over the salad and then stir to incorporate.<span style="mso-spacerun:yes"> </span>Add salt and pepper to taste.<span style="mso-spacerun: yes"> </span>I usually add one teaspoon of salt and black pepper, but the season will vary depending on the Feta you use.<span style="mso-spacerun: yes"> </span>Some brands are saltier than other.<span style="mso-spacerun: yes"> </span>Make sure the salad is thoroughly mixed, then chill over night or at least a few hours.<span style="mso-spacerun: yes"> </span>This salad tastes best the next day!<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal" style="text-align: justify;"><b>Notes:<span style="mso-spacerun: yes"> </span></b></p> <p class="MsoNormal" style="text-align: justify;margin-left: 0.45in; text-indent: -0.2in; "><span style="font-family:Wingdings;">§<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-weight:normal"> Chiffonade the basil leaves by stacking, then rolling tight and slicing.<span style="mso-spacerun: yes"> </span>I usually give them an extra chop so the pieces are smaller.</span></p> <p class="MsoNormal" style="text-align: justify;margin-left: 0.45in; text-indent: -0.2in; "><span style="font-family:Wingdings;">§<span style="font:7.0pt "Times New Roman""> </span></span>You can usually find pitted Kalamatas, but if not, you can use a cherry pitter to remove the pits.<span style="mso-spacerun:yes"> You also can use </span>the flat side of your knife, by smashing the olive as you would a garlic clove. The pit will be pushed away from the flesh of the olive.<span style="mso-spacerun:yes"> </span>Remove the pit and immediately throw it away.<span style="mso-spacerun: yes"> </span>Even if you use pitted Kalamatas make sure there are no pits hiding since you don’t want anyone to chip a tooth while enjoying this salad.</p> <p class="MsoNormal" style="text-align: justify;margin-left: 0.45in; text-indent: -0.2in; "><span style="font-family:Wingdings;">§<span style="font:7.0pt "Times New Roman""> </span></span>As with all recipes, this salad required the best quality Feta, Kalamatas and olive oil.</p><p class="MsoNormal" style="margin-left:.45in;text-indent:-.2in;mso-list:l0 level1 lfo1;tab-stops:list .45in"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBBHBBez_ZMWLQdXbXO188rIUJexhTFNJxfujH347w9TuHwMQ-R_pfF3kfoa4PZyjDHw37D9bqxPHD5jeMtzSRnWpEBbgCRxC2BqAmOUjtO_Kh_UNB4Pnm6RywntTfbJiHk4yVzk-2WC_/s200/IMG_5038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492674328865732450" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 200px; height: 150px; " /></span></p> <p class="MsoNormal" style="text-align: center;">I hope you enjoy this salad as much as Nairee did!!</p><p class="MsoNormal" style="text-align: center;">Kat</p> <p class="MsoNormal"> <o:p></o:p></p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com3tag:blogger.com,1999:blog-7890731188772431695.post-85630721399506674852010-06-12T09:01:00.006-04:002010-06-12T09:41:39.948-04:00A Brazilian Feast!<div style="text-align: justify;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp4cqtTWW0M9GILo5mG6et2Ksqzb0w_MHco9VfOwoMEcZIOHp6WofWu1FCaBd-pHcTH8bBLlfxf9jibzQz7SfJVTQNZMHXq_HploivGFd6BmC4QCZhJpcG_ARdVJgt7RZX64a3pAe1HPY/s1600/IMG_4499.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wzngARtO6Sg0D0ynFsNYoo384iwuERFEeWPUwkL6gyVN1ERMtQ7fY5NNdY6nCaJXIx7O_HvpP0pgwQKvqoMMpjH_7apqWP1215zB2vBNCWQUQhc3eTzkKhOV9EDcUFU0f6eCQ4E2CYMC/s1600/IMG_4506.JPG" style="text-decoration: none;"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 253px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wzngARtO6Sg0D0ynFsNYoo384iwuERFEeWPUwkL6gyVN1ERMtQ7fY5NNdY6nCaJXIx7O_HvpP0pgwQKvqoMMpjH_7apqWP1215zB2vBNCWQUQhc3eTzkKhOV9EDcUFU0f6eCQ4E2CYMC/s400/IMG_4506.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481872616117219250" /></a><!--StartFragment--> <p class="MsoNormal" style="text-align: justify;">Several weeks ago I decided to host a Brazilian send-off for two new friends that were going to Sao Paolo. On the menu was bolinhos de bacalhau, marinated pork loin, sautéed collard greens, rice, beans, and of course caipirinhas.<span style="mso-spacerun: yes"> </span>When I first was introduced to Brazilian food the first dish that I first fell in love with was the bolinhos de bacalhau, or codfish fritters. Over the years I have developed my own little ritual for eating them, which includes a squeeze of lime, a dash of Tabasco and a spoonful of Brazilian vinaigrette (recipe below). This is not the traditional way to eat them, but like many of my food compulsions, once I find a flavor combination that I like, long standing tradition goes out the window.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align: justify;"><span style="mso-spacerun: yes"></span>These still are quite possibly one of my favorite things to eat and at dinner parties they fly off the table.<span style="mso-spacerun: yes"> </span>The ingredients are cheap, the flavor wonderful and they can either be served as an appetizer or as part of the main meal.<span style="mso-spacerun: yes"> </span>Malaguetta pepper hot sauce is always present and capirinhas are consumed faster than my husband can make them.<span style="mso-spacerun: yes"> </span>The recipes for the foregoing are all below and I hope you will try one, if not all, of the dishes featured.<span style="mso-spacerun: yes"> </span>Although I am not Brazilian, my husband is, so with his nod of approval I can guarantee that this food is authentic and delicious!</p><p class="MsoNormal" style="text-align: justify;"><br /></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;"><b>Bolinhos de Bacalhau:</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">1 lb of salt cod soaked for 2 days. Change the water several times.<span style="mso-spacerun: yes"> </span>(Some recipes call for a longer period of time but I feel that this removes too much salt.)</p> <p class="MsoNormal" style="text-align: justify;">2 large potatoes (you will need two cups)(white, Yukon or any type that mash well)</p> <p class="MsoNormal" style="text-align: justify;">2 Tbs finely chopped parsley</p> <p class="MsoNormal" style="text-align: justify;">1 cup of bread crumbs</p> <p class="MsoNormal" style="text-align: justify;">several dashes of garlic powder</p> <p class="MsoNormal" style="text-align: justify;">2 eggs separated with the yolks lightly beaten</p> <p class="MsoNormal" style="text-align: justify;">¼ cup milk (optional)</p> <p class="MsoNormal" style="text-align: justify;">1 bay leaf</p> <p class="MsoNormal" style="text-align: justify;">1 Tbs of peppercorns</p> <p class="MsoNormal" style="text-align: justify;">½ yellow onion sliced</p> <p class="MsoNormal" style="text-align: justify;">salt to taste</p> <p class="MsoNormal" style="text-align: justify;">1 quart of vegetable oil for frying</p> <p class="MsoNormal" style="text-align: justify;">Newspaper and/pr paper towel for draining</p><p class="MsoNormal" style="text-align: justify;">Hot sauce</p><p class="MsoNormal" style="text-align: justify;">4 limes quartered</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">(Note:<span style="mso-spacerun: yes"> </span>You can find salt codfish at Whole Foods, but it is a lot cheaper if you go to a store in Chinatown or in Italian, Portuguese, Spanish or South American neighborhoods.) </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Add the codfish, bay leaf, peppercorns and the onion with enough water to cover and simmer for 5 minutes.<span style="mso-spacerun: yes"> </span>Remove from the heat. (I have read that if you overcook the fish will toughen but I never saw a difference when I forgot the codfish too long)(You can also store the fish in the mixture for more flavor).</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0T2d6-kynTI4wjKCzjZkOD47SwU9SeFJA1le5VFB4PG2C8jnD9RMVTbhxLc5alnbXLcFCA07Naen1rVlyOzR6r-s2Q6x0ZM9_93JUaOaSehoTLiXaFn6bM2s8Rybs_2M4IOx1OkUQCQp/s400/IMG_4458.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481872633105306178" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Peel and cube the potatoes and boil in salted water until they are soft enough to mash.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Drain the codfish and place in a food processor.<span style="mso-spacerun: yes"> </span>As I add the codfish I go through it and remove any bones or pieces of skin.<span style="mso-spacerun: yes"> </span>Pulse the fish until it is in tiny bits.<span style="mso-spacerun:yes"> </span>(You can also shred by hand if you do not have a food processor.)<span style="mso-spacerun: yes"> </span>Add the parsley and garlic powder and continue to pulse until everything is incorporated.<span style="mso-spacerun: yes"> </span>Place the mixture into a large bowl and using a potato ricer add the potato.<span style="mso-spacerun:yes"> </span>If you do not have a ricer, mash finely using a fork. I add a little potato at a time checking for flavor as I go.<span style="mso-spacerun: yes"> A</span>dd salt, mix thoroughly and taste for seasoning.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="text-align: justify;"><span style="mso-spacerun: yes"></span>Add the egg yolks and incorporate.<span style="mso-spacerun: yes"> </span>If the mixture is too dry add some milk to moisten, if too wet, bread crumbs to absorb the moisture. Take the remaining egg whites and beat until soft peaks form and then fold into the mixture.<span style="mso-spacerun: yes"> </span>This extra step is not necessary, but I feel that it creates a fluffier bolinho.<span style="mso-spacerun: yes"> </span>Chill for several hours until the mixture firms up.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">When ready to cook take an ice cream scoop or two spoons and create evenly portioned little croquettes.<span style="mso-spacerun:yes"> </span>You can make then round, oblong, or quenelles.<span style="mso-spacerun: yes"> </span>Gently coat in bread crumbs and set aside until ready to fry. You can even do this the morning of, but remember to refrigerate! </p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSlvBDg3SgXI7Rsm3au2UpToHsJm6Gw-_yHdrvg82xWD1dMm7UIe89PqSVuRqmzfZeJPzmpyuM7VdUpMAiptqOoL2TET8NIKBSizOdbN53GfKSlYdhN15XHVS8D94ZiA-WWa-ltmppvZV/s400/IMG_4487.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481873538037371106" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><p class="MsoNormal" style="text-align: justify;">In a heavy bottomed deep pan, preferably cast iron, fry at 375 degrees until golden brown. (If you do not have a thermometer, you can use my grandmother's technique, which is adding a little piece of bread to the oil to see if its hot enough. If it is ready, the bread will rise and start to have little bubbles around it.</p><p class="MsoNormal" style="text-align: justify;">Remember not to overcrowd the pan or they will not cook properly. The temperature will also drop when you add the food so you need to regulate accordingly. Turn the fritters while cooking to ensure even color.<span> </span>Drain on paper towels and salt while hot.<span> </span>Serve with limes, hot sauce and vinegraitte.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJp4cqtTWW0M9GILo5mG6et2Ksqzb0w_MHco9VfOwoMEcZIOHp6WofWu1FCaBd-pHcTH8bBLlfxf9jibzQz7SfJVTQNZMHXq_HploivGFd6BmC4QCZhJpcG_ARdVJgt7RZX64a3pAe1HPY/s400/IMG_4499.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481872622340671010" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;"><br /></p><p class="MsoNormal" style="text-align: justify;"><b>Vinaigrette:</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">1 small tomato cored, seeded and finely chopped</p> <p class="MsoNormal" style="text-align: justify;">1 small yellow onion finely chopped</p> <p class="MsoNormal" style="text-align: justify;">½ green pepper finely chopped</p> <p class="MsoNormal" style="text-align: justify;">3 Tbs olive oil</p> <p class="MsoNormal" style="text-align: justify;">Enough red wine vinegar to cover the mixture by ½ inch. About 1 cup.</p> <p class="MsoNormal" style="text-align: justify;">Salt to taste</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">(Note: This is great over rice and beans or steak!)</p><p class="MsoNormal" style="text-align: justify;"><b><br /></b></p><p class="MsoNormal" style="text-align: justify;"><b>Sauteed Collar Greens:</b></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">1 bunch of collar greens washed and cored.<span style="mso-spacerun: yes"> </span>I take the tough vein out with a knife but you can also fold the leaf in half and rip it out.</p> <p class="MsoNormal" style="text-align: justify;">4-6 cloves finely minced garlic</p> <p class="MsoNormal" style="text-align: justify;">Olive Oil</p> <p class="MsoNormal" style="text-align: justify;">Salt </p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Layer the greens so the largest one is on the outside and roll tightly. Fasten with rubber bands or hold firmly with your hand.<span style="mso-spacerun: yes"> </span>Finely slice as in the picture below.<span style="mso-spacerun: yes"> </span>Many Brazilians pride themselves on how thin they can slice them. My husband’s father is particularly good at this.</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Add the garlic to the oil and start to heat.<span style="mso-spacerun: yes"> </span>Cook garlic for a minute or two, making sure not to burn it. Add the greens, tossing while cooking, so the garlic is incorporated. Cook until tender.<span style="mso-spacerun: yes"> </span>They should still be bright green (see below).<span style="mso-spacerun: yes"> </span>Salt to taste.<span style="mso-spacerun: yes"> </span><span style="mso-spacerun:yes"> </span><o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">(Note: These are a nutritious and delicious side that go well with everything from fish, meat or just rice and beans.<span style="mso-spacerun: yes"> </span>Make sure your pan is large enough. The greens will reduce quickly, but they will take a lot of room in the beginning.)</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG06Ul0iD6cw00N7EWPcYk94h8nhXxtBPBPGAK6IPLPSdYaU1mCAVlYqsgfKw9BylVLai-v8aS56TOqUQWxXjsPXNK2MMQN6Mf890lemL9WTVRBb6oLznb8BYy03OI2usBU9qUfU6c7JRw/s400/IMG_4470.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481873554270416290" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">The pork loin was delicious! The recipe was created by Devaki at Weave a Thousand Flavors and you can find her recipe at: <a href="http://www.weavethousandflavors.com/2010/02/a-spin-on-brazillian-feijoada-pork-tenderloin-marinated-in-feijioda-inspired-spices-roasted-with-a-o.html">http://www.weavethousandflavors.com/2010/02/a-spin-on-brazillian-feijoada-pork-tenderloin-marinated-in-feijioda-inspired-spices-roasted-with-a-o.html</a></p> <p class="MsoNormal" style="text-align: justify;">I only had time to marinate the pork for two days, but it was still great and the glaze was amazing.<span style="mso-spacerun: yes"> </span>I like my pork medium, so I cooked it at 425 – until it reached 138 on an internal thermometer and then let it rest for 10 minutes before serving. Around 45-50 minutes. I served it on a platter surrounded by the collard greens and sliced oranges.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__fLQVmlc7GPeHeGfuloUVXwEUEGSkzC-X1M6sE25bUPCNY8xfWlYrjbUNpk7KVTwaDMx6gVegAkk7Zvw9CCZXPl2GRikWZ-IiYkVrfnjD6aUMO2bz-Ld5urpygbn5MRCFMWVUe2G-hv1/s400/IMG_4509.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481873565496059410" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><p class="MsoNormal" style="text-align: justify;"><br /></p><p class="MsoNormal" style="text-align: justify;"><b>Caipirinha:</b></p> <p class="MsoNormal" style="text-align: justify;">4 ounces cachaca (I like them strong)</p> <p class="MsoNormal" style="text-align: justify;">1 tablespoon sugar</p> <p class="MsoNormal" style="text-align: justify;">1 lime quartered and sliced</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Muddle the lime and sugar very well.<span style="mso-spacerun: yes"> </span>The longer you take doing this, the better it will taste. (The best caipirnha I ever had even removed the skin of the lime but this takes a bit longer.<span style="mso-spacerun: yes"> </span>Try it if you have time).<span style="mso-spacerun: yes"> </span>Add the cachaca, ice and shake.</p> <p class="MsoNormal" style="text-align: justify;">You can also add strawberries, mango or passionfruit! Strawberry is my favorite!</p><p class="MsoNormal" style="text-align: center;">Passion Fruit Caipirinha</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 255); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiCxPmwjCuI58Qc43ZQWRAnkDy7Gc8-IB8XmcZVlTgXVSPUhAQMl0q3a06sCyPC1Tn66X7Rq4kyj2_75swQvPuwVU4J9LrCFYnUVlVt5bsft2_L2qSL_PBRJvREC04futdZ6YBbI4Dp8b/s400/DSCN0035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481875010705463410" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></p><p class="MsoNormal" style="text-align: center;">Bom Apetite!</p> <p class="MsoNormal"> <o:p></o:p></p> <p class="MsoNormal"> <o:p></o:p></p> <!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com4tag:blogger.com,1999:blog-7890731188772431695.post-30641488078831206602010-06-01T20:15:00.039-04:002010-06-02T19:41:02.442-04:00The New Amsterdam Market/City of Merchants<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPcjovnlVSiL0FQNz_maBtu2GwvbI2F_sv_YR1m8Z5c56Fl3O4zJizkwJJkVAknpR3ifdiEeZ2jVyUYsQO0IyNyohjdqx4Nl8IAmgTt_O0bf-DlfXesxFm3s3jnvd-VWU3hITPzMpVhIC/s1600/IMG_3782.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPcjovnlVSiL0FQNz_maBtu2GwvbI2F_sv_YR1m8Z5c56Fl3O4zJizkwJJkVAknpR3ifdiEeZ2jVyUYsQO0IyNyohjdqx4Nl8IAmgTt_O0bf-DlfXesxFm3s3jnvd-VWU3hITPzMpVhIC/s400/IMG_3782.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477963527643936706" /></a><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">So my post on profiteroles has gotten significant airtime and now it is time to upload another review. This post was originally supposed to go up last week, but unfortunately life and reality television got in the way. I hope you will still continue to follow my blog after I admit that I am a die hard follower of the NY and NJ Housewives sagas. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">Despite my weakness for trashy television, I always demand quality food and it was at the City of Merchants, which I attend on Sunday, May 18, 2010, that I was able to get a tummy's worth of delectable treats. The City of Merchants was a fundraiser for the New Amsterdam Market and despite my recent tight budget, this was one dining experience I was not going to miss! Particularly since the ticket paid for itself in food, beer, wine and dessert!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">Last year I discovered the New Amsterdam Market and immediately fell in love. Ironically the Market was only several blocks from my apartment and I never knew about it until I read a post on Grub Street (another new favorite of mine). Ever since the Fish Market left Fulton Street, the area has been left unused and the founders of the New Amsterdam Market are now attempting to bring back a year long market of local purveyors and food artisans. In their own words, the New Amsterdam Market is,</span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">"</span></i></span><span class="Apple-style-span" style="line-height: 16px; font-family:Arial, Geneva, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><i><span class="Apple-style-span" style="font-size:medium;">To be comprised of retail and wholesale vendors including butchers, grocers, mongers, farmers and provisioners, bakers and distributors, brokers, importers, and sellers of cooked foods, New Amsterdam Market will follow a local tradition, set by the market halls of old New York."</span></i><span class="Apple-style-span" style="font-size:medium;"> www.newamsterdammarket.org</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia, Geneva, Helvetica, sans-serif;"><span class="Apple-style-span" style=" line-height: 16px;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">For those local to New York, this post may be the first notification you receive about the New Amsterdam Market and I hope you will attend. For those who do not live regionally, I hope this post will inspire you to source locally and perhaps get creative with some of the ingredients featured below.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">ICED TISANES!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRrKgqr2TH3ZFWJTh8P9ZU_-maJtjiigTVxi4DZkCTpU2J32kHQ95JuVliTZTKS3YwMYCyL9PuV6geONA1F-cjSsaE5AD43vdKYZI11lN32a_X9N6On832FvR4wDqusZGEFIZpN0rS2s3/s400/IMG_3787.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478001073148884674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">Refreshing iced chamomile and mint Tisanes by McEnroe Farm of Duchess County, New York. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">HOUSE-CURED HAM AND CHEESE!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI68jQOCdTQQxDLvBjz1cxpqFCm3X68l-CkjuIjv3XpT5EdKZwcr0sPpf_-XokKBREUJEGXO_zb3v_uAWTGTEDUzbdfSbBesEEW48H2zJbYEG6WLo2JHjLcDWei5HyT1clRNAa67LuPDRQ/s400/IMG_3795.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478001291129342578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">House-cured ham and cheese sandwiches with, what I am guessing to be, an amazing butter/tarragon spread, by Brooklyn's Marlow and Daughters. These mini sandwiches were so good I had three and even used my last ticket to get one, thereby forfeiting ice my right to cream. Fortunately my friend Lineka gave me a spoonful of her's!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">GRILLED KIMCHI-CHESSE SANDWICHES!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9f56nyBYXrO8fv_5vDT0CtKNPSreWvMQZ44OtGxFGzuigUYxirAsla6dBjjxrOHguTwJqUBA6-sHgJdUGQ9h-8xDaIUu4KACucJy_I3BKv7lMI-Co3uXUjvsctqEKke1H5tuo4J6GZ52S/s400/IMG_3827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477972747427642114" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 310px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIc4THgVvYTAhHB-kKtEHeuu2_-0KKVIvvOIvw5CXNdYpNK5uYMhTVzrMzmoDwojRxZ1sk0XZ5E6W_zV0hL3ipKFkE9-E9zto1TH1RsqoY1Ixoao5nDLD_CBbgnmupGmKL0Czt8ASyt94/s400/IMG_3810.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477973460397557490" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWxksvg40TgzyKn4sO1QGOGzhBa3zU2lqDTFiLVtJFHAkcGAI2_biILexIKPCyQw3DthLKt9XLiXB7oJW29AtEX4VoQeZLLu9G5y6GOyJ7IRFZS2UdnSnOB-bFOlErXd1MIM6ITo9VWAn/s400/IMG_3830.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477973467568043554" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqfp7dDXBD2_voX5bc7PWnsnso0gkfgoiCGGypZ9SUbb3kwQaK4r-b_Rvcpgji1byULKxk8b1xArqAr814S9iU_CL6XIHw-9MmNb-79CA3l9M4T7ouiFve6_woeiVD7LJF8lftMlCZBIH/s400/IMG_3855.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477973475104585106" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">Above are kimchi grilled cheese sandwiches by Mother-In-Law's Kimchi and Saxelby Cheesemongers. Although I did not get the recipe, I would imagine the kimchi would be good with a mild cheddar or any other mild cheese. Delicious and perfect with beer!!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">FRIED FISH!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe37OC8Rzdx3eFhBQAxlUcQhOF63ABLq63m5bXal6CgpW8ew_H4OFrj80eu96PLmlD3Rjd39Ku0ZsIn1CDxtsUauXJ563Gd-Rdoh-jS-Tmqr4iF1aRhTGhbPUcrrp1J770UUSDKHN7e7G/s400/IMG_3821.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477974357121011122" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30yk6r_BqRmaSe-tGeoAliBJr2M9cCfbxA64wd2m-9vc4AVnSEzvF6jIm8H4CWXSFzhRqL1vkZKh_hGqlRHdG4YwWAIZWRcj_aTVCcyn_nm3ctB33pwwkN4rMGAo0OIonZEpl09NYIEKR/s400/IMG_3825.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477974366512920978" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5b0Iqlt3UdKwgwLV_y0EJCjaVouQqZ5mseYEDJpr4DksywsWeUYG0miXPiC-WMqKPkWMvi-2UDXkZ0YXyBCIpUDTndV_lETURHePmrwp4WhnkEp3zyWuoHmsAQBYHlYYQAHj9zGRIWdw/s400/IMG_3843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477974373911439650" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">When I was a little girl I refused to eat fish. My Greek Grandfather, Efstratios, would insist that I eat all sorts of fish, head to tail, explaining that it would make my brain grown. Not sure how large my brain is, but my stomach has grown plenty and now one of my favorite foods is baby fried fish. (If you ever having a craving like I do for baby fried fish, the ones at Uncle Nick's on 9th Avenue and 51st are really good.)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">ICE CREAM!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_GXtWekXDfNlD6-_EpVq3YTaIv26bcsWQ8XhnJ3MO6RSWBZmNwPQ_Yf7Vb6vVLDftNDsNuPxqmn-rE_zwA6iTZYkuvGZFJtkHJOy8YpAwZlxX8tN_ZB3zTSGFmroK6dYcPmCZQFBq4Q9/s400/IMG_3815.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477974830034476610" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 318px; height: 400px; " /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">This ice cream came all the way from Vermont (I think) and it was great! I had a craving for strawberry ice cream and this definitely hit the spot. As you already read, I ran out of tickets and could not get my own, but fortunately Lineka was gracious enough to give me a spoonful of her's. I am a salt freak and she has a sweet tooth, so the friendship works well.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">EDIBLE BOTANICALS!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5g4MKBbDsX7Amzr-u_IoYsOpvc96MgN0jvbU9OEM41KWHnfk8mMlSt__zjG5CDeNBWGCnHA272JcM01b_y3OjYppC9j06Pwl2l1BknwhMNge5LRbsbMCXIqmTgg84IUEXTsqUnrMfgwg/s200/IMG_3750.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477980094628458066" style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 150px; height: 200px; " /></span></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeelCaYTgMNn9b3kp3JdDg8kZyTDMTxwfw2vf2oEMnnAGk_LnuCER5p1TtILzr-EWzBSb4U2K6FV9Gb_954x_m3GoS2Y6aBp3ORzfvx17O5Y_iU8sIxVPc7Ifu-UA0iEX-EUMtHytuhDhw/s200/IMG_3704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477976050976743026" style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 200px; " /></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">Earlier in the morning on the day of the event there was to be a sale of wild, edible botanicals. Unfortunately they were unable to forage enough to sell, but we were allowed to sample. Who knew you could eat cattails! (Cattails shown on the left.) After sampling some amaranth and water mint, which really cleared by sinuses, I did a bit of foraging of my own and was able to find wild strawberries, dandelion greens, a mulberry bush and an apricot tree! The funny thing about New York City is that you never know what you may find, from strawberries to crack dens, we have it all! </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;">As the date approaches I will do another post/reminder on the New Amsterdam Market with photos from last year. The first one this year is on June 27, 2010 and it will be located at 100 Peck Slip, in lower Manhattan. They are usually on Sunday and are monthly. For more information and the schedule go to www.newamsterdammarket.org.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaLZZnlmvh9JI8pPD3RO89_OtVDQJWaR2uuZHjDZ2PiGmoNuFojdT1-BqZ2B1Qd7R-TzTEv-3KephARm2AnG_-nlXvhNUlz4C54cB1Ol_i11ab6509SLa7R_mXwyjlkYiC4JGvGLH68ZG/s200/IMG_3784.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5477983419036478034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 187px; height: 200px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">Happy Eating!</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span><span class="Apple-style-span" style="font-size:medium;"><span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com5tag:blogger.com,1999:blog-7890731188772431695.post-69460670475021865202010-05-23T14:57:00.011-04:002010-05-25T13:56:03.913-04:00Profiteroles with Orange Blossom Pastry Cream<div style="TEXT-ALIGN: center"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvln8Pu7nhTslzoewv5Xchn1wIrehKkJkB2GmR7zzsiCDiE4-7_SIhEzkUKe1cW1UOEUDvPkn6AK5u0EVZZuFj3AbqaiLF2fqKkQodvNHI2mj8pkAnljcQDio4Qkx3a57nLqG85z3TuUW/s1600/IMG_1959.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqxOLTIraVvouoy0VBQCs4gFB4eQxqxvYTzCBVFSg683HtZI7mAIROFj7ls58nSruEk4wtDoV5kT3ysbag3Mz-bpR6o1uIjh5o7suI6loK1k30hNY1hEKl-Ii1PXrXKqxQQA3KDBX9SNS/s1600/IMG_3523.JPG"><img id="BLOGGER_PHOTO_ID_5474542134993180274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 272px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqxOLTIraVvouoy0VBQCs4gFB4eQxqxvYTzCBVFSg683HtZI7mAIROFj7ls58nSruEk4wtDoV5kT3ysbag3Mz-bpR6o1uIjh5o7suI6loK1k30hNY1hEKl-Ii1PXrXKqxQQA3KDBX9SNS/s400/IMG_3523.JPG" border="0" /></a><br /><!--StartFragment--><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >My love affair with profiteroles started almost 16 years ago (yikes!) when I first started working at I Tre Merli as a bartender. On the menu they had a dish called Bongo Bongo, which consisted of profiteroles filled with ice cream and topped with a warm chocolate sauce. The dish was simple, yet it was amazing, and for some reason I was never able to find it anywhere else.<span style="mso-spacerun: yes"> </span>Every time I saw profiteroles on a menu I got excited and inevitably when I ordered the I was always disappointed because the pastry chef, however talented he may have been, overcomplicated the dish by adding weird fillings and sauces. For this reason, as usually happens when I cannot find a dish the exact way I want it, I decided to make it myself. </span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >The first time I made profiteroles I was scared and did not think that I would be able to recreate those puffs of joy, but I can assure you that they are not hard to make.<span style="mso-spacerun: yes"> </span>The nice thing about profiteroles is that they are versatile and never cease to impress. You will need to familiarize yourself with the use of a pastry bag, but this is a skill that you will be able to use time and time again. Once mastered you can make savory gougeres, a.k.a cheese profiteroles and other delectable treats. <?xml:namespace prefix = o /><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >Although you can cut the profiteroles in half and fill them with ice cream and top with chocolate sauce, the profiteroles in this recipe have been filled with pastry cream.<span style="mso-spacerun: yes"> </span>The pastry cream is inspired from a dessert at Tabla, Chef Floyd Cardoz’ restaurant in Gramercy, which consisted of beignets with an orange blossom dipping sauce.<span style="mso-spacerun: yes"> </span>The flavors at this restaurant are inspiring and you cannot help but think about how you can incorporate them into your next dish.<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="font-family:';color:#444444;"><b>Pate a Choux</b><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >1 stick of butter<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >1 cup of water<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >1 tsp of sugar<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >½ tsp of salt<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >1 cup of flour<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >4-5 large eggs</span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><br /></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >In a heavy bottomed saucepan bring to a boil the butter, water, sugar and salt. Remove from the heat and add in the flour.<span style="mso-spacerun: yes"> </span>Stir with a wooden spoon until incorporated and then return to the heat and cook for 3-4 minutes, while continuously stirring, until the dough starts to pull away from the sides of the pan and leaves a light residue on the bottom of the pan.</span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5474542820486997618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 322px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvln8Pu7nhTslzoewv5Xchn1wIrehKkJkB2GmR7zzsiCDiE4-7_SIhEzkUKe1cW1UOEUDvPkn6AK5u0EVZZuFj3AbqaiLF2fqKkQodvNHI2mj8pkAnljcQDio4Qkx3a57nLqG85z3TuUW/s400/IMG_1959.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >Remove from the heat and add the dough to a stand mixer with the beating attachment and beat on low speed for 2-3 minutes until slightly cool.<span style="mso-spacerun: yes"> On medium speed, o</span>ne by one, add the eggs until fully incorporated. Beat for a minute on medium speed. When done the batter should create a string when the beater is lifted from the bowl.<span style="mso-spacerun: yes"> </span>(See photo below).<span style="mso-spacerun: yes"> </span>If the consistency is not right, beat the last egg with a little water and add a little at a time until you get the right consistency. </span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5474542827446378674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit02WHpMMrAmEdRg2SOMPSLIAqrEY1SuTingTfozXJBkHzUusrsi3LiYXyxOUXf8qex1qcuLwStbUQxZk_8Jtbx2ntg-L3TUgyGGoOylDKJT2naWGbEaej-U0KicPpOWo080LkQecM02Zn/s400/IMG_1967.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >Transfer the mixture to a pastry bag with a pastry tip and pipe into little circles as in the photo below.<span style="mso-spacerun: yes"> </span>Use your discretion with the size of the pastry tip you want to use. <span style="mso-spacerun: yes"></span>If I want to make larger pate a choux for a dinner party, I will use a larger tip, for larger groups, I will make smaller ones.<span style="mso-spacerun: yes"> </span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><span style="mso-spacerun: yes"></span>When filling my pastry bag I find it useful to place the bag in a large glass and pull the bag over the sides of the glass to stabilize before I fill.<span style="mso-spacerun: yes"> </span>Otherwise everything goes all over the place and I get more of my filling on the floor then in the bag. </span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5474542836970025394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZXRiAmq7YxHxjd8HgLICjLQJt6gCeRLb9lJUNXFOO-L6X4pHdzS66H0-y-q23PYvszTePq2IGld21A3KZ87zcPwvD7L-DKTNB0CxOqPArDd2r99nWqpwju3I1D5qxO4dbayi23PtNjw-/s400/IMG_1972.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><span style="mso-spacerun: yes"></span><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >You can brush the pan with butter, but I find it easiest to use a Silpat (in my amazon.com store below).</span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >After finished piping, flatten the tips (see below) with an egg-water wash. I usually use the leftover egg mixture that I added to thin the pate a choux batter.</span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5474544348307711074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOpDaaHFEpTGW4uaNIGTjUM6ci1-Mp-7aMJUOCfIRn23FDzvMa75CYmlBu0BPL9q6kgBCutbKC8Si28_eEvQ0ioQvv9bw1Mr1viOkersVQM7YpWcWkcY6ow40DX-FDT1hEn-MjYfnXr43/s400/IMG_1976.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >In a preheated oven bake the profiteroles at 400 degrees for 20 minutes and then reduce to 350 and cook until the are golden brown.<span style="mso-spacerun: yes"> </span>This usually takes another 10-15 minutes. Cool completely before you fill with the pastry cream.</span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5474544359477226962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYBjUBof3OCxZLgK4eCgmMhF9EESiBZZ9fBvaPfqYop_uX571vPP8ve-a6gQQe4f7XMVLKgnRGkGQb62A7l2KoMItvUDJwKF1FJEjUgY1X8WjmILMPdsw-4Oan5M5a7Bfn5ZIhSIG5AXU/s400/IMG_2022.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="font-family:';color:#444444;"><b>Pastry Cream</b></span><span style="Arial: ;color:#444444;" > <o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >2 cups milk<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >3 egg yolks<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >¼ cup honey<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >¼ sugar<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >pinch of salt<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >3 Tbs plus 1 tsp cornstarch<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >2 Tbs unsalted butter cut into pieces<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >2 tsp orange blossom flower water<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >1/3 cup heavy whipping cream<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><br /></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >Heat milk, honey and salt to a simmer over medium heat and set aside.<span style="mso-spacerun: yes"> </span>In a separate bowl beat the sugar, egg yolks and cornstarch one tablespoon at a time, fully incorporating each tablespoon before you add the next.<span style="mso-spacerun: yes"> </span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><span style="mso-spacerun: yes"></span>In a low stream add half of the milk to the egg mixture to temper.<span style="mso-spacerun: yes"> </span>(Err on the side of caution when you first learn this technique and incorporate a little of the heated milk slowly or else your eggs will scramble.)<span style="mso-spacerun: yes"> </span>Return the egg-milk mixture to the remaining milk and bring to a boil over medium-high heat while continuously whisking until the custard thickens. </span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >Remove from the heat, whisk in the butter one piece at a time and then add the orange blossom water.<span style="mso-spacerun: yes"> </span>Place in another bowl and line the surface with saran wrap so a skin doesn’t form.<span style="mso-spacerun: yes"> </span>Chill in the refrigerator for at least a few hours.</span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5474545338683391138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWHb8_S_0lKQaCfstFi8eB-aAL5RNMwyShlVB2iHbAfrS9WJqGw_JGi5Buo4izAF1TGz8bmS6hjvq36JojwISnCiRQcXD71I5ydk6qx84CssWY-WOng8CsgAKtmGetH0cKJr8dXAE_ckI/s400/IMG_3190.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >When ready to assemble whip the heavy cream until soft peaks are formed and fold into the pastry cream to lighten.<span style="mso-spacerun: yes"> </span>Fill a pastry bag with the mixture, as described above, and pipe through the bottom into the profiteroles. Top with powdered sugar.<o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >You can find orange blossom water at most gourmet markets, Middle-Eastern stores, or in my store on amazon.com below.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" ><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify; mso-pagination: none; mso-layout-grid-align: none"><span style="Arial: ;color:#444444;" >For step, by step photos and more pastry arts techniques, check out <a href="http://www.joepastry.com/">http://www.joepastry.com/</a>.</span><span style="Arial: "><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="color:#444444;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><span class="Apple-style-span" style="color:#444444;"><br /></span></span></span></p><!--EndFragment-->Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com10tag:blogger.com,1999:blog-7890731188772431695.post-32929243220826230822010-05-18T22:11:00.025-04:002010-05-19T21:18:46.190-04:00Thea and Lineka's Filipino Brunch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqLNh3fxZx39qKdt9RjLek1lT6F7RwCJMDcjdtTf_kiL5vWf3QuPddaHQYbRK0VNxUVh1qmnNCsDQ9Gn_Zr3GHZAa2_dqgLank4AGT-6MM_Cd5VKm1hmlncdymBTQ9XhBZ7ObfweaJqkL/s1600/IMG_2479.JPG"></a><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSunkkQpdgNn5emFTVVzBeTn9FQeDWkDr3MQHcUfxD2YreMQZwFTE_iBHQPfG85NRMmuETcyJdC4dMBzeO_XMMYjqBWpqmaQpZNsJVF2c5CJay6iXdxmrfdCOTlUM2YYdpvw0rI6q3clxy/s1600/IMG_2451.JPG"><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5472798754891104802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 278px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSunkkQpdgNn5emFTVVzBeTn9FQeDWkDr3MQHcUfxD2YreMQZwFTE_iBHQPfG85NRMmuETcyJdC4dMBzeO_XMMYjqBWpqmaQpZNsJVF2c5CJay6iXdxmrfdCOTlUM2YYdpvw0rI6q3clxy/s400/IMG_2451.JPG" border="0" /></span></a><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Lineka Rocking The Electric Wok and Making Garlic Rice</span></span></div><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-size:small;"><span style="font-family:georgia;"></span></span></p><span style="font-family:georgia;"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5472805381259639586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 166px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e1MN5WT093uMx7sV7bK2ZpGuPf3kFPvCxjxNapnICp9wJeLJGla1sk5XQrRNuk_Bwvn2oh1Iamk10Ii3-Mr8wo4QffHzU3EGmKIEv4gWjD3fISlFUBj_6FRrd6lO8d5XhXy5E04mS3Sf/s200/IMG_2417.JPG" border="0" /></span><span class="Apple-style-span" style="font-size:small;"> </span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Anyone that knows me will attest to the fact that I rarely relinquish control of my kitchen.</span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Several weeks ago, however, I broke my own rules and allowed my two dear friends, Lineka and Thea, to take over my kitchen and prepare a magnificent Filipino Brunch! The food was Devine, as was the company.</span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">The menu included cantaloupe juice, beef tapa, fish daing, ponsit, garlic rice, green papaya salad, several types of longanisa and various condiments and sauces.</span></span></p><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5472802612513673906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 155px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsRqF0Rbx3oYq_twXpXvyFcjMv3WDG6crhsoEm4p9hZGq4REqb-7NlPf7D_7KFAFRYqW6ual66Q2nNHz-DxnZlnxvB9yrkbHaujRBV9ucsrgasxO8H6bgdohn7CEUR1TIIsTXxWnSQe-t/s200/IMG_2422.JPG" border="0" /> </span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">It was my first time eating Filipino food and I will definitely be going back for more.</span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Since the food of the Philippines has been influenced by many other cultures, you are never bored and the palate in constantly stimulated. So as not to forget this delicious food, and a super great day, I convinced Thea and Lineka to each contribute a family recipe so you too can have a Filipino Brunch!</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-size:small;"><span style="font-family:georgia;"></span></span></p><span style="font-family:georgia;"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5472798951186813922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 174px; CURSOR: pointer; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliQr69XQ5tEgA2y0_1g-bJg0Cou4tPwTZcLWqp44JdrD9cgMb8MVEVukZeNw8EepyY08epntC4kVbek1GVjhClBUQC2_T3UidkWDNZZ2acmMWKNDS-KxzhZJ5kudf5cDh-jOkBgUyRXmA/s200/IMG_2392.JPG" border="0" /></span><span class="Apple-style-span" style="font-size:small;"> </span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(</span><i><span class="Apple-style-span" style="font-size:small;">Left</span></i><span class="Apple-style-span" style="font-size:small;">, Thea scooping out the contents of a cantaloupe with a fork for a refreshing juice. </span><span class="Apple-style-span" style="font-size:small;"><span></span>Traditionally only water and sugar are added, but we decided to also go with vodka which definitely got the party started.)</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-size:small;"><span style="font-family:georgia;"></span></span></b></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><br /></b></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><br /></b></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="FONT-WEIGHT: bold"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Thea's Tapa:</span></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 lbs London broil, sirloin or short ribs (short ribs are Thea’s preference). </span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><span style="font-family:georgia;"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5472800281923830690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2NChvDd7Q_c48LlUwqzWx6UU7xxSa-RWZgPlx9B9EiG_GuAWsGuO38JysesiGOnraMSKQ7Y1xlKbcNm77FgTtedSKWu13RrN5oEgkAIyLwU-E5OkYXBHHEpdoANo0OWJuOYnb6KZPLLW/s200/IMG_2445.JPG" border="0" /></span><span class="Apple-style-span" style="font-size:small;"> </span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Marinade: 1/3 cup soy sauce, 5 tablespoons of brown sugar and 4 cloves minced garlic. (Alternately you can use salt and regular sugar in 1 to 4 ratio but Thea finds its more flavorful with the soy sauce and brown sugar. I have also seen some recipes that call for the addition of plum wine and/or rice wine vinegar.) </span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Cut meat in thin slices at 30 degree angles and marinate for 24 hours.</span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">The next day grill or pan fry. Serve with garlic rice, longanisa, a fried egg and tomato-onion compote referenced below.</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-size:small;"><span style="font-family:georgia;"></span></span></b></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><b><span class="Apple-style-span" style="font-size:small;">Lineka’s Garlic Rice:</span></b><span class="Apple-style-span" style="font-size:small;"> (</span><i><span class="Apple-style-span" style="font-size:small;">image above</span></i><span class="Apple-style-span" style="font-size:small;">) fry minced garlic (to taste) in olive oil and add pre-cooked rice. Stir to combine and add salt to taste. Lineka recommends adding some garlic powder to the water that you cook the rice in for extra kick.</span><span><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">She warns that this version may best be eaten alone and definitely not before a first date.</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-size:small;"><span style="font-family:georgia;"></span></span></b></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Lineka’s Directions/Comments on Longanisa:</span></span></b></p><span style="font-family:georgia;"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5472800682091056978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrKzQzVgXqPDZMq_bXPzjTcBUKIBZ-MOGA_N-EnGJRkKLxaKzWHpWWvMhzHM_1axGMZPNHnxcq1iUjbtax3A3nMe22ZlkopYE1ldPI8NAc2v6Jib-41bwtjjowyefa80fx2ZPXGWclVBR/s200/IMG_2499.JPG" border="0" /></span><span class="Apple-style-span" style="font-size:small;"> </span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Longanisa can be found at any large Asian grocery store in the frozen section. Usually, they come in packs of 8 and you have a choice of regular, sweet, or hot and, if lucky, a selection of pork, beef, or chicken. Traditionally, longanisa is made up of pork (wild boar)...and with all the typical sausage cuts (cheeks, snouts, tails, etc). I've read that, because meat grinders were not readily available in the Philippines back in the day, all meat had to be chopped by hand, so a traditional longanisa filling should be chunkier than a kielbasa or a merguez sausage. That is really what gives longanisa its character. </span></span><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">To cook place frozen sausages in a sauce pan, fill with water, and bring to a boil (there's no need to let them thaw). Boil for about 8-10 minutes, depending on package directions. Then place in a non-stick fry pan with just a small bit of olive oil (the sausages will give off their oil as you cook) and cook, turning frequently, until browned, about 8-10 minutes.</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-size:small;"><br /></span><span class="Apple-style-span" style="font-size:small;"><span style="font-family:georgia;"></span></span></p><span style="font-family:georgia;"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5472803763310417938" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRpKji5nYQx9LD4SUbi2OWgrwoySMm5WAJK5n1IiirgUp98dQ48Li1UaZISdfLyLSjz1EFmKfCPXo124aWm-5vfRJJkol4b_VGEOwrY3BoipQwPaBu10-e1eQlDNQTrUwL-mO2S2jjyNY/s200/IMG_2483.JPG" border="0" /></span><span class="Apple-style-span" style="font-size:small;"> </span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><b><span class="Apple-style-span" style="font-size:small;">Tomato-Onion Compote:</span></b><span class="Apple-style-span" style="font-size:small;"> Dice several ripe tomatoes and yellow/Spanish onions. How you make yours depends on your personal taste. Lineka's family likes a to 2:1 tomato to onion ratio, but it can also be 1:1 if you like onions. Place in a small bowl and add white or cider vinegar (or a mix of both) halfway up the bowl. Lineka also likes to add a little bit of patis (fish sauce) for saltiness. If you aren't hard core, you can just use a pinch of regular kosher salt. Let rest for at least 30 minutes so it can soak up the vinegar.</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For additional Filipino Recipes please see, </span><i><span class="Apple-style-span" style="font-size:small;">Memories of Philippine Kitchens.</span></i><span class="Apple-style-span" style="font-size:small;"> My friends say it's great and you can find it in my Amazon.com store below. It also is on my “Wish List,” hint, hint, if anyone is looking to buy me an early Christmas present.</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underlinefont-family:georgia;"><img id="BLOGGER_PHOTO_ID_5472806098315019202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 148px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqTf2ypJhmiJvjZUFFtR55v_f1vYkw7aBOi_WuDb10E4-mQKDyU_YcSsZDY6eAnPsFgqr1NhGOZ4l1dsKjtC6Xz-FMWwzfFYVxFWIW5WCd4QxAB-7eGNocJulPyZ3LgWEuc0JkdTSNXR5/s200/IMG_2545.JPG" border="0" /></span></p><p class="MsoNormal" style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:small;">Kainan na!</span></p>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com12tag:blogger.com,1999:blog-7890731188772431695.post-34158604758570708322010-05-14T13:33:00.005-04:002010-05-14T14:05:30.537-04:00NYC Food Film Festival<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRbqyNCTN6fLprBGBr5zo4O0AvFvWFQzmn-YRZi-CrMd9OoplDrOhkx_yyqF5Y6xgAhA2J831J3juAdCDEoJ-gyqN1rQi1JCHsSvNAz3aHND-HfIA4wctzdCZsDsac9kb6fkXCW6FUeUh/s1600/FILMFESTlogo(2010_SQUARE)CMYK.jpg"><img id="BLOGGER_PHOTO_ID_5471184924262163826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 386px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRbqyNCTN6fLprBGBr5zo4O0AvFvWFQzmn-YRZi-CrMd9OoplDrOhkx_yyqF5Y6xgAhA2J831J3juAdCDEoJ-gyqN1rQi1JCHsSvNAz3aHND-HfIA4wctzdCZsDsac9kb6fkXCW6FUeUh/s400/FILMFESTlogo(2010_SQUARE)CMYK.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:arial;">For those of you who think that all my posts will be voluminous and long winded, the following is in your honor. Today at noon (ok I am a little behind) tickets went on sale for the NYC Food Film Festival! I just learned about this festival earlier this month through an article in <em>Edible Manhattan</em>. I am super excited since there is nothing I like more than eating and learning about food! Although I tried to get free tickets for the "Food Truck Drive-In Movie", I found out too late and unfortunately all the free tickets were "sold out." :( Since I am too broke to buy tickets, I plan on taking my iPod to Battery Park City and sitting in front of a Halal cart and pretending I am there. Sad I know, but all is not lost since I am pleased to announce that I have just secured four tickets to the "Edible Adventure; Smokes, Ears and Ice Cream Event!" If anyone wants to join me, is interested in other tickets, or simply wants to find out more about the event, get on it and follow the link below!</span></div><div align="justify"><span style="font-family:arial;"><br /></span></div><div align="justify"><a href="http://nycfoodfilmfestival.com/index.html"><span style="font-family:arial;">http://nycfoodfilmfestival.com/index.html</span></a></div><br /><div><span style="font-family:arial;">I would also like to give a shoutout to the people at the NYC Food Festival, who are super nice and were kind enough to provide me with their logo.</span></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com2tag:blogger.com,1999:blog-7890731188772431695.post-21681765317225178252010-05-12T12:20:00.028-04:002010-05-13T21:52:57.620-04:00My Favorite Vietnamese Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="TEXT-DECORATION: none" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_v1XL1nXjcfEvyCsetq2mqf9WFVQo0KjHY-1F9bPqncyNQX63-FVnaGTyr0XlFJJQ2M1urM-wTB7rgbkEZoeL6LZr0vHWC9405dLDOhHesZdcZEzUkN3CLM2jPt-j2wwxKSJbBkSmxJn/s1600/IMG_2279.JPG"><img id="BLOGGER_PHOTO_ID_5470791019412871762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 316px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_v1XL1nXjcfEvyCsetq2mqf9WFVQo0KjHY-1F9bPqncyNQX63-FVnaGTyr0XlFJJQ2M1urM-wTB7rgbkEZoeL6LZr0vHWC9405dLDOhHesZdcZEzUkN3CLM2jPt-j2wwxKSJbBkSmxJn/s400/IMG_2279.JPG" border="0" /></a> <div align="justify"><span class="Apple-style-span" style="color:#0000ee;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div align="justify"><br /></div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5470793258924069762" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 198px; CURSOR: pointer; HEIGHT: 149px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7XuwPm2rW6s1PXbp_SPk-IuB9SqJ5_hEHpq92SSoW_ZvKrlLWSKpMUqADu1emzpoOD16yvH3Vvn6RJy-0w4TQq6n6RjQsBZbrJTqfevzWGoBPtXRdfYLqLFFiQwKATHQfATrohxKYKbi/s200/IMG_2318.JPG" border="0" /></span> <div align="justify">There are many reasons why I love my husband, but one in particular is because he introduced me to Brazilian and Vietnamese cuisine. Prior to meeting him I had never tried food from these cultures and now these two countries are on the top of my culinary list. As much as I love Greek food (clearly my last three posts have been very Greek-centric) I have to say that if I ever was on death row, Pho would be my last meal.</div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><br /></div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5470792332173893778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jdTFyh8UdFcP25owoJ-n7RVskfORbAn65CGs1owxAuCDGe62bTA4xn0SIzzLmnveixzyODakNyUX0lQcMauQgJvIqD0NS_h_p9qKFC0APBZG5hEYm8L8eWV_7uxaX0KstQ3Qcy3sG3-j/s200/IMG_2304.JPG" border="0" /></span> <div align="justify">When we first moved to Philly a friend of my husband's recommend a restaurant simply called "Vietnam." After we first ate there it was all over for us. We quickly became converts and started a weekly ritual of ordering two Phos and one mixed platter of appetizers to share. When we moved back to New York City I started jonesing for Vietnamese and the hunt began! After some trial and error, and a bit of Internet research, I found Xe Lua. Xe Lua is one of my favorite restaurants in NYC, if not my favorite, and I ritually frequent this establishment once a week.</div><div align="justify"><br /></div><div align="justify"><br /></div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5470793707561049218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 172px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw2HxT5__f7rkTRlur87pfj4en7kWoEAZ3ynEdED8Kl3xvj1OmUOWFopXRcNdPk71RkihWnXWz1fAF9YUlGG6qIxsXtx6jHMPeTcQeOXViaSZn1ICuzLpWG5QhlauevIq40sUGv14V0UA/s200/IMG_2327.JPG" border="0" /></span> <div align="justify">While other's consider Saturday brunch a time for Belgian waffles and eggs Benedict, I consider it a time for green papaya salad, vegetarian spring rolls, barbecued quail and Pho. I have tried to make Pho at home, and even tried a vegan version, but it never comes out the same. Until I get the anise, clove, cinnamon and beef stock proportions right, I will continue to surrender myself to Xe Lua.</div><div align="justify"><br /></div><div align="justify"><br /></div><div align="justify"><br /></div><div align="justify"> </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5470796801193624322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 149px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5x08On0T7qb5TGvM3pQkwJTxHUIb-BnGgfaZ5eZ2HX42KKJ0NeBmyR4Qalgjwi5iPNBuOSRs39bMV-ZJ5KNZpuBeBikj93RQJBDqUwW2ezfrAkynUTyKqScuZydXKkZnjXmf8TuR99TD/s200/IMG_2333.JPG" border="0" /></span> <div align="justify">I do not want to discredit other Vietnamese restaurants, because I clearly have not tried them all, but why try any other place else when the service at Xe Lua is friendly, the atmosphere inviting and the food exceptional! I am a creature of habit and this place is a mainstay in my weekly routine. Aside from my own converts that eat frequently at Xe Lua, the restaurant is also filled with native Vietnamese. In my book that is the sign of a great restaurant and I hope you feel the same! </div><div align="justify"><br /></div><div align="justify"><br /></div><div align="justify">Below is the link to Xe Lua's website. Although I fought with idea of releasing their secret location, I finally decided that the world, and at least New York, would be a better place if more people ate at Xe Lua. </div><div align="justify"><br /></div><div align="justify"></div><br /><div style="TEXT-ALIGN: center" align="justify">XE LUA</div><div style="TEXT-ALIGN: center" align="justify">86 Mulberry Street,</div><div style="TEXT-ALIGN: center" align="justify">New York, New York</div><div style="TEXT-ALIGN: center" align="justify">(212) 577-8887</div><div style="TEXT-ALIGN: center" align="justify"><a href="http://xeluanewyork.com/">http://xeluanewyork.com/</a></div><div align="justify"><br /></div><div align="justify"></div><div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5470794290539622578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3RqJdf2_wadOt06X7hkuLoxjNRpRN3XxGkJfiyoGOzldRWB2RDNprcAtkapLZhZtDZjMlMHejgi9MjA5OSHZ_ZnM9E2xoC5MtTpvvFaIh7gK7T9kL5bZg7BbphlAj4cLvPODuKUM6rPd/s200/IMG_2334.JPG" border="0" /></span></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com4tag:blogger.com,1999:blog-7890731188772431695.post-14280531953662171832010-05-09T11:48:00.020-04:002010-05-09T13:19:17.348-04:00Perfect Greek Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo9GfJjRk4qRHAhWAC7dKuj9egpFtPF03AFxVI1Hy1nAjN1tKSnL2exQHBL8K2LfIeX2baODf9ZZOP3h2CxxT_B51tTqRlTx2iLVDJkb75Fp9Z2PJEfB9WdMTUNn-2tRztpbQsEYb0-mY/s1600/IMG_0672.JPG"></a><span class="Apple-style-span" style="color:#000000;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklI76at9x2zEYgWLixOtG5T-GOljIs3PFr9cotG7rEkZ4Klo9aJcBHD35D6yg6DrptZFF40_JCeOQaJCbBhSAqljfCFW9yMbB8nTvMIGyGIad9PG38nrWZJtZG2i5st-cCYgXqYhgRNw2/s1600/IMG_2921.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklI76at9x2zEYgWLixOtG5T-GOljIs3PFr9cotG7rEkZ4Klo9aJcBHD35D6yg6DrptZFF40_JCeOQaJCbBhSAqljfCFW9yMbB8nTvMIGyGIad9PG38nrWZJtZG2i5st-cCYgXqYhgRNw2/s320/IMG_2921.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469302134122855842" /></a><div style="text-align: justify;">Greek food is the perfect example of why less is more and why the quality of the ingredients makes all the difference in the world. Last week after watching an episode of “The Best thing I Ever Ate,” my husband asked me what my favorite dish was, and the things that came to mind were sea urchin, octopus, tomatoes and fondue.<span> </span>It was an interesting exercise in self-examination, because I realized that my favorite dishes are often the simplest.<span> </span>One of my other favorite things to eat is a Greek salad. Not the one you get at diners or your average Greek restaurant, but the one they serve in Greece.<span> </span>The simple one, the one without radishes, anchovies, dolmades or lettuce. Yes, lettuce, you heard me correctly, there is NO Lettuce in a Greek salad.</div><div style="text-align: justify;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRJsidjEMaD5n-FeNSwHLRqfmqCDKi5eImQfeJBDkB0SuviigCAB4GUVDfm7GoB4iQJEbglWfXgMFseIfQCLC4ddybAjPs2CoITjLg59VyHw2nopIYK5c1MKlJ_9mdmRK7XEFruF9eYS9/s200/IMG_0657.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469302763838010722" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 200px; " /><div><div><div style="text-align: justify;">Now don’t get me wrong, Greeks like lettuce and in fact we have many salads and dishes with leafy Greens.<span> </span>It is just that lettuce has no place in a classic Greek salad.<span> </span>I have pondered why lettuce appears in the Greek salad west of the Atlantic and have come to two conclusions.<span> </span>First, lettuce helps to keep costs down since it acts as filler and two, restaurant owners were probably afraid that if lettuce wasn’t present, customers wouldn’t think it was an actual salad. You would think that something as simple as a Greek salad would not need a lengthy post or recipe, but I can assure you that other than in Greece, there are very few places where I can get a decent Greek salad.</div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo9GfJjRk4qRHAhWAC7dKuj9egpFtPF03AFxVI1Hy1nAjN1tKSnL2exQHBL8K2LfIeX2baODf9ZZOP3h2CxxT_B51tTqRlTx2iLVDJkb75Fp9Z2PJEfB9WdMTUNn-2tRztpbQsEYb0-mY/s200/IMG_0672.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469313024572177298" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 200px; " /><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">What makes this salad difficult is finding the right ingredients. Your tomatoes need to be perfectly ripe, your olive oil needs to be the best and your black olives cannot come out of a can. Kalamatas are preferable, but I have gotten away with Nicoise. In Greece you can order either a tomato-cucumber salad (Anguro-Tomata) or Greek village salad (Horiatiki). The difference is that the latter has cheese and olives, but other than that they are the same.</span></span></span></p></b><p class="MsoNormal" style="text-align: justify; "><br /></p><p class="MsoNormal" style="text-align: justify; "><span class="Apple-style-span" style="font-weight: bold; ">Greek Village Salad a.k.a The Greek Salad</span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc48gM-YjN9s5_K9ztTMj4UcQZcGPcgQIOyw_vMialkw4wEc1Gxp-i_puxpz23WtZVx2eZQI0wc2jriwUH4jbX9x7RAE4mE05K7uUyOskH__Iy6e_bVRJnT1LDgzU5Tz9oEJ52BTBgOHg/s200/DSCN2916.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469302774215951074" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 200px; " /><p class="MsoNormal" style="text-align: justify; ">2-3 super ripe tomatoes cut into eights</p><p class="MsoNormal" style="text-align: justify; ">½ an English or seedless cucumber halved, then sliced</p><p class="MsoNormal" style="text-align: justify; ">½ small red onion sliced</p><p class="MsoNormal" style="text-align: justify; ">4 oz Feta either crumbled or in a large slice on top (omit Feta to make this a vegan entree or side)</p><p class="MsoNormal" style="text-align: justify; ">10-15 Kalamata olives, depending on your taste and the size of the olives.*</p></span><b><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; ">1/3 cup olive oil</span></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; ">2/3 cup vinegar (I like a lot of vinegar which will add to the</span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFORDlyPUzm4OE2lUxvZBBSkRQ9mRLO7DfgDpNKacPTet5Sw1wEnwb_sUTD0nyEmmma2wjcjhR1S4-e491gcRddBCNd0SmDUFkiRYo1YHscd0rZvwBMGwETRRkdncujA4lC2fV64l6_cIO/s200/IMG_2795.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469302785787473826" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 200px; " /><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; "> dipping experience which is described below)</span></p></b><p></p><p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" style="font-weight: normal; -webkit-text-decorations-in-effect: underline; "><b> <!--StartFragment--> </b></span></b></p><b><b><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal;">1 tsp Greek or Mexican oregano</span></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal;">Kosher salt and pepper to taste</span></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal;"><i>Add the tomatoes, cucumbers, red onions, black olives, salt, pepper, ½ of the oregano, olive oil and vinegar to a serving bowl and toss. Top with feta and add the remaining oregano on top.</i></span></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; ">*<i>M</i><i>y grandmother also will include thinly slices light green peppers if they are available.</i></span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaqkzXCLEE6Yiusx7hup_twaloxMqFTsEafAbXfSfC-TqINq99nSAERaYIPWeohjzh6nDD0D56ZOhnrWfz8sy5LMtzJyInLLhTvJ-Frrcx9Mf3pTZ-gjmEaxmxTyTkp8pYxg3OM2_drJ5/s200/IMG_2788.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469308989408178146" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 200px; " /><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; "><i>Serves four as a side or 2 as a main</i>.</span></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; ">Serve with crusty bread, which you can dip in the juices that collect in the bottom of the bowl. This is not rude and considered proper form at the dinner table. In fact we frequently eat out of the same bowl and don’t bother to serve the salad on individual plates. </span></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal; ">For a variety of bargain-priced, quality feta, olive oil, olives and oregano, go to Titan Foods in Astoria (http://www.titanfood.com/). When I lived in Miami I used to ship from them and even with the shipping included it was still cheaper than buying local. If you are feeling adventurous and want to try other Greek products, feel free to email me for other recommendations on what to buy.</span></p></b></b><b><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></p><p></p></b><p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCwJbbtvpHDPrqUM8haBKbNVT771hLeCSy1JsJ9OjOIhpEZ2hD5mhvm6PV_FoIR1ldlHKNIPBwOaZ1rbCCb6-F7hRDjZkYUOYIhvgpZP3bwAlN-wiK04keHnn6XncfdTsp4qUile70c_H/s200/IMG_2906.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469306904902427426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></b></p><p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">Enjoy!</span></span></p><p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></p> <!--EndFragment--> <p class="MsoNormal" style="text-align:justify"> </p> <!--EndFragment--> </div></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com12tag:blogger.com,1999:blog-7890731188772431695.post-21012429130197343822010-05-04T18:38:00.001-04:002010-05-18T23:53:48.913-04:00My Mother's Spanakopita Recipe<div style="TEXT-ALIGN: center"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Yq-qgyV2LKiQ5PWqrb78WFl43x_FsAkEKa9G1HvRQp5JogpCzNkuaR-T958enrFgLiQ2yiufKySfUfpj2KK3Z3qn-AuXDZfWBeCSNd6IMU-gJPGIvgihF0Tns5wfL0ueT2y2nnd_PEHW/s1600/IMG_2255.JPG"><img id="BLOGGER_PHOTO_ID_5467550990399018178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 242px; CURSOR: hand; HEIGHT: 190px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Yq-qgyV2LKiQ5PWqrb78WFl43x_FsAkEKa9G1HvRQp5JogpCzNkuaR-T958enrFgLiQ2yiufKySfUfpj2KK3Z3qn-AuXDZfWBeCSNd6IMU-gJPGIvgihF0Tns5wfL0ueT2y2nnd_PEHW/s320/IMG_2255.JPG" border="0" /></a> <div style="TEXT-ALIGN: justify" align="justify">The spanakopita has made its appearance on Greek diner menus since the 1970s and is almost as famous as the gyro or moussaka.<span style="font-size:0;"> </span>Literally translated, spanakopita means spinach pie, so the ones with spinach and feta are technically spanakotiropita or spinach-cheese pies.<span style="font-size:0;"> </span>I call them both spanakopita, even though it is technically not correct, because there comes a point when the pronunciation becomes too complicated, even for me. These little savory bundles can be filled with just cheese (tiropita), zucchini (kolokithopita), meat (kreatopita), onions (kremithopita) and one of my favorites, sauerkraut (armiopita).<span style="mso-spacerun: yes"> </span>In addition to the savory pies, are the sweet ones, like bougatsa (sweet cheese pie) or galaktobouriko (milk pie).<span style="mso-spacerun: yes"> </span>The options are limitless.</div><p class="MsoNormal" style="TEXT-ALIGN: justify"><!--StartFragment--></p><p class="MsoNormal" style="TEXT-ALIGN: justify">The recipe below was taught to me by my Mother, who was not Greek, but Finnish-American, and in honor of Mother’s Day I am sharing the recipe with you.</p><p class="MsoNormal" style="TEXT-ALIGN: justify"><!--StartFragment--></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><b>Linnea's Spanakopita </b></p><p class="MsoNormal" style="TEXT-ALIGN: justify">2 Tbs olive oil</p><p class="MsoNormal" style="TEXT-ALIGN: justify">1 packet frozen chopped spinach (or 1 lb of fresh spinach)</p><p class="MsoNormal" style="TEXT-ALIGN: justify">1 small red onion chopped</p><p class="MsoNormal" style="TEXT-ALIGN: justify">½ pound good feta</p><p class="MsoNormal" style="TEXT-ALIGN: justify">1 pound ricotta cheese (the 15oz container is fine.<span style="mso-spacerun: yes"> </span>In Greece we actually use mizithra cheese, so if you can find that, better yet.) </p><p class="MsoNormal" style="TEXT-ALIGN: justify">2 eggs beaten</p><p class="MsoNormal" style="TEXT-ALIGN: justify">1-2 Tbs. chopped dill (I use a scissor)</p><p class="MsoNormal" style="TEXT-ALIGN: justify">Pinch of nutmeg (I like to grate my own, about 6-8 sweeps on a microplane grater)</p><p class="MsoNormal" style="TEXT-ALIGN: justify">Fresh ground black pepper</p><p class="MsoNormal" style="TEXT-ALIGN: justify">Stick of butter for brushing the phyllo</p><p class="MsoNormal" style="TEXT-ALIGN: justify">Packet of phyllo dough </p><p class="MsoNormal" style="TEXT-ALIGN: justify">Pastry brush</p><p class="MsoNormal" style="TEXT-ALIGN: justify"><o:p></o:p></p><p class="MsoNormal" style="TEXT-ALIGN: justify">1.<span style="mso-spacerun: yes"> </span>In a frying pan heat the olive oil and sweat the onions.<span style="mso-spacerun: yes"> </span>Add the spinach and cook until the excess water has evaporated. (If using frozen spinach either defrost it first or add a little water to the pan to get it started).</p><p class="MsoNormal" style="TEXT-ALIGN: justify">2. In a large mixing bowl add the ricotta and crumble in the feta.<span style="mso-spacerun: yes"> </span>Add the black pepper, dill and nutmeg, taste and adjust the seasoning.<span style="mso-spacerun: yes"> </span>Because the feta is salty I never add salt, but this is up to you.<span style="mso-spacerun: yes"> </span>I really like to taste the nutmeg, but it should be understated.<span style="mso-spacerun: yes"> </span>I use a little dill because as it cooks the flavor becomes more pronounced, but feel free to add more. As you make this dish a couple times you will figure out what works for you. </p><p class="MsoNormal" style="TEXT-ALIGN: justify">4.<span style="mso-spacerun: yes"> </span>Once the flavor is right, beat the eggs and add them to the mixture.<span style="mso-spacerun: yes"> </span>Stir to combine.</p><p class="MsoNormal" style="TEXT-ALIGN: justify">5.<span style="mso-spacerun: yes"> </span>Make sure the spinach has cooled and then add to the egg cheese mixture. If the spinach is still super moist strain it in a paper towel lined colander.<span style="mso-spacerun: yes"> </span>(Sometimes I make the mixture the night before to save time.<span style="mso-spacerun: yes"> </span>When I make the filling the day before I leave the eggs out until the next day). </p><p class="MsoNormal" style="TEXT-ALIGN: justify">6.<span style="mso-spacerun: yes"> </span>Butter a large sheet pan and then lay down a single layer of phyllo.<span style="mso-spacerun: yes"> </span>Butter the phyllo and then add another layer.<span style="mso-spacerun: yes"> </span>Repeat until you have a layer of 10.<span style="mso-spacerun: yes"> </span>Add the spinach cheese mixture and spread evenly. Top with another single layer of phyllo and then brush with butter.<span style="mso-spacerun: yes"> </span>Repeat until you have a top layer of 10. Cut away any excess phyllo.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="TEXT-ALIGN: justify">7.<span style="mso-spacerun: yes"> </span>Bake at 375 for 40 minutes or until the top is brown.<span style="mso-spacerun: yes"> </span>Before you bake you can also sprinkle with a little fleur de sel or kosher salt.</p><p class="MsoNormal" style="TEXT-ALIGN: justify"><!--StartFragment--></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><u>Important Note</u>: Most phyllo (unless fresh) is in the freezer section of your market and requires you to defrost it overnight and then leave it out at room temperature for a couple hours before use.<span style="mso-spacerun: yes"> </span>Don’t plan on making this recipe tonight unless you happen to have defrosted phyllo on hand.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal" style="TEXT-ALIGN: justify">Here is a link on how to make triangles with the phyllo dough. </p><p class="MsoNormal" style="TEXT-ALIGN: justify"><!--StartFragment--></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><a href="http://greekfood.about.com/od/makephyllosweetsavory/ig/Folding-Triangles/">http://greekfood.about.com/od/makephyllosweetsavory/ig/Folding-Triangles/</a></p><!--EndFragment--><p></p><!--EndFragment--><p></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><!--StartFragment--></p><p class="MsoNormal" style="TEXT-ALIGN: justify">If using store bought phyllo just cut it in thirds or half and then follow the instructions.<span style="mso-spacerun: yes"> </span>Just remember to keep the phyllo you are not using covered or it will dry out.</p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5467553870632906690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 145px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7X-wdchn1sXZQRoq0bYbgenEILtZKb6tgJyhYeH1aUjpVqQrd7YtsNt-ocrCj1rd4njrubngxrFBUMjVNwmlkYJn_egdE1j0pKxCf32xgR8olkSLC9emu6u0tdq-_xK3xxbZyNjzhRQb/s200/IMG_1737.JPG" border="0" /><span class="Apple-style-span" style="COLOR: rgb(0,0,0)">My Greek Yia Yia (Grandma) taught me how to make homemade phyllo dough and when I get better at blogging I will post the recipe with a “how to” video. Lets just say it includes a long wooden stick and plenty of elbow grease.<span style="mso-spacerun: yes"> </span>Home made phyllo is more rustic, but I cannot say that I prefer one over the other. For dinner parties I make little triangles, and when I am lazy I make one large sheet pan.<span style="mso-spacerun: yes"> </span>Both taste just as good, but the triangles are better if you are serving a crowd.<span style="mso-spacerun: yes"> </span>The homemade phyllo dough from Poseidon bakery in Hell’s Kitchen, NYC, is worth the trip.</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify">If you are vegan or just fasting for lent, I would be happy to provide you with my dairy/egg free recipe (which my husband says is just as good) upon email request.</p><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="COLOR: rgb(0,0,255); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5467554805239496290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnaKora63OIBl-7hZpbEusVz1f7blTNs20dCDt3nBdVyj71XX7F1tX3lJjTQ6CvnLvTf1X7aHCvAdU1u0avM8h_1YnuoW0BkA0PvvBpikleTTWuPNfc9N0jsblXNLb1D9Qt60C5szdpy5q/s200/DSCN1044.JPG" border="0" /></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: center"><span class="Apple-style-span" style="color:#000000;">Kali Orexi!</span></p><!--EndFragment--><p></p><!--EndFragment--><p></p><!--EndFragment--></span>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com7tag:blogger.com,1999:blog-7890731188772431695.post-29219230188239101192010-05-01T00:29:00.001-04:002010-05-07T14:57:08.633-04:00GREEK EASTER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oD6HCULt82y2dMjlcKoIIA4830NCkY5HCDnB_e0IiEC8YsIubSXN5r77S5aPiglFShe-IXzWNjDwnZHh8igf3KFKEBISC64bA93HbqcxSwLd15HZDB9AKBYJTpdXJAA99EYpppD08kF5/s1600/DSCN0676.JPG"></a><br /><img id="BLOGGER_PHOTO_ID_5466154887988989986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 226px; TEXT-ALIGN: justify" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1I5X5QaHzBmvI_suYERzK-JF9QK3xODf3eLcLllUw7YUlieqRqrkaH3Ogj-RDU-9Pr4MAdrgErz3cMQlOUrQLqdukU8eTiyF7zcPEcHIvCnqC078WREV9m2bx8h1Zc948GoEgWW2a7a_/s320/IMG_1778.JPG" border="0" /> <div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Despite my aunts' protests, there are many things about the movie, “My Big Fat Greek Wedding” that remind me of my family. Although we do not have doric columns in front of our homes and have long since removed the plastic from the couches, we do have cousins with all the same name and spit on each other to ward off the evil eye. One of my favorite things about being Greek, is Greek Easter and with only 359 days to go, I figured what better way to build your anticipation than show you some images of Greek Easter past.</span></span></div><div style="TEXT-ALIGN: justify"><br /></div><span class="Apple-style-span" style="font-family:georgia, serif;font-size:medium;"><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="webkit-text-decorations-in-effect: underline;font-family:Georgia, serif;" ><img id="BLOGGER_PHOTO_ID_5466302027477293618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 178px; CURSOR: pointer; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yd69PjeYo_c0JNTtZJIs0m0b3VibeWzCjgDq13SA9t5iImbecZeIl5w5_MOes_okqmIZgolZGeN7GnoEggsayIsaOpKqkfOEs2hto6ZrKFlwbYDZdeEjOy30ps_3dEszm8Eg0y5GxoBR/s200/DSCN2864.JPG" border="0" /><span class="Apple-style-span" style="font-family:georgia, serif;">Greek Easter represents what Greeks do best; cook, eat, dance and drink. Not necessarily in that order since the drinking can frequently start at 7am while my uncles truss the lamb and get it ready for the spit. By the time I arrive the party has already started and the tidbits of lamb and grilled haloumi cheese are already being passed around. It is an event not to be missed. Easter breads (“Tsoureki”) are kneaded days in advance and the eggs are dyed red on the Thursday before Mass. After 7 weeks of fasting, appetites are wet with anticipation and then the feast begins! Although the food is important, I do want to emphasize that it is the gathering of family and friends that makes this such a special day.</span></span></div></span><div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="COLOR: rgb(0,0,238); webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5466304985337269378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oD6HCULt82y2dMjlcKoIIA4830NCkY5HCDnB_e0IiEC8YsIubSXN5r77S5aPiglFShe-IXzWNjDwnZHh8igf3KFKEBISC64bA93HbqcxSwLd15HZDB9AKBYJTpdXJAA99EYpppD08kF5/s200/DSCN0676.JPG" border="0" /></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In order to understand how my family spends Greek Easter you need to first understand that my family is fun. Not regular fun, but super fun.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">My aunt Kathy will start dancing the second the guests arrive and then my aunt Effie will inevitably start breaking plates.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">This year Uncle Diamond broke her Pyrex dish and she wasn’t too happy about that, but in the end we all laughed and tried to hold onto our wine glasses in fear that they would be next on his list.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">By the time night falls, most of us are stuffed, hung-over and desperately in need of a nap.</span></span></div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5466162340282804866" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 235px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaSVG2lKNFeAtvOMDVwdKgQMAgmD7xWN1D6TTwoHGi7yv5Zol9gqXZ9Warwf5DAV8FA25IBzAGID7P6ifs8Iu93RTxvC0CbenMNO2YnU-NHFFSSmqSg9SaylR59F3cIEEIL2TUf3YFSnC/s320/IMG_1751.JPG" border="0" /></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In an effort to recreate this fabulous event for some of my American friends, I broke fast early this year and made a mini Greek Easter of my own on Easter's eve.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">In honor of this great day, I made roast lamb with lemon potatoes, spanakopita with homemade phyllo, Greek green salad, tsoureki, and kourambiedes for dessert.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">As with all Greek dinners, feta and olives were served, as was tsipouro and ouzo.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Since Tsoureki bread is indicative of Greek Easter I have posted the recipe with a link with instructions on how to dye the eggs red below.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">The recipes for kourambie and spinach pies aka spanakopita, which are not inherent to Greek Easter and can be served on other holidays, will be posted shortly.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">If you are in desperate need of any of the referenced recipes feel free to email me.</span></span></div><div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"></span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">“Tsoureki” Greek Easter Bread Recipe </span></span></b></p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="webkit-text-decorations-in-effect: underline"></span></span></span><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">4 cups flour (plus more for dusting)</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 packet (or 2 ½ tsp active dry yeast)</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 tsp salt</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2/3 cup sugar</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">3/4 cup milk </span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">2 eggs beaten</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 stick (8 Tbs. unsulated butter)</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 ½ tsp orange zest</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 tsp Mahlepi (if you can find it)</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">¼ tsp mastic powder (http://mastihashopny.com/)(or at Indian Markets)</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1 egg yolk combined with tbs milk,</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">1-2 red-dyed hard-boiled egg</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Sesame seeds or toasted sliced almonds to decorate</span></span></p><ol style="MARGIN-TOP: 0in" type="1"><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Warm the milk in a small saucepan to about 105 – 110 degrees and to a bowl. Add the yeast to activate.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">(You will know it is working when bubbles start to form).</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Sift dry ingredients and set aside.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Melt the butter and after it has cooled add the two eggs and orange zest.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Combine the wet ingredients in a stand mixer with the dough hook attached.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Slowly add the flour until it is all incorporated and let the dough hook knead the bread until the mass cleans the sides. Continue to knead for about 5 minutes. </span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Turn out onto a floured surface and need for another 2-3 minutes.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Place the dough in a warm, draft free spot covered by oiled plastic wrap and allow it to rise until it has doubled in size.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">After two hours (or more) divide the dough into three parts and roll out into long ropes.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Secure the ropes together on one end and then braid them.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Let the bread rise for a second time in a warm draft free place for about one hour.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 350 and make sure the oven rack is in the middle.</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Immediately before putting the bread in the oven, brush with the egg milk wash, sprinkle with either the almonds or sesame seeds and insert the red egg into the desired location (see photo).</span></span></li><li class="MsoNormal" style="TEXT-ALIGN: justify; mso-list: l0 level1 lfo1; tab-stops: list .5in"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Bake for about 30 minutes until a deep golden color is obtained.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Check after 20 minutes.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">When you tap the bottom it should sound hollow.</span></span></li></ol><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5466163283001368754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 249px; TEXT-ALIGN: justify" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT11MwgSmfGfDB_EuvIcXcnhcIqMDxl-sBmdN0UF6sPE7qyIgI5cqWXVKwgY_YY_7JKcEe-kn8SlQXUWIyim0RmhSol9se5O0_aci_bQ8mrJpFthqidBNmAV2pZ4FRwlR8C2QzaVsyt6Fq/s320/IMG_1752.JPG" border="0" /></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">This year I divided the dough into two and made two mini loaves (see above), one straight and one circular, but use your discretion and creativity.</span></span><span style="font-size:0;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">There is no right or wrong way. As long as the red egg makes its debut, you have successfully made a Greek Tsoureki! For directions on dying the eggs, follow this link:</span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:16;"><a href="http://greekfood.about.com/od/greekcookingtips/ht/redeggs.htm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">http://greekfood.about.com/od/greekcookingtips/ht/redeggs.htm</span></span></span></a></span></span></span></p><p class="MsoNormal" style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">I found it necessary to add a little red food coloring to deepen the color, but the results were spectacular.</span></span></p><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5466164587252648642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 171px; TEXT-ALIGN: justify" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYaVorioUtu3QlTLOgBPYh4KPbOpmFOhpCG4s71vxPEo2xuXLMWJtfjldnE9tLSYHQXMPtYtrc3hxh4mmNlqSS1G373OF4OQZjB23_6_gWVpSC0G1leTywQCXn2Nuz1Dvic-mrkA1cH1J/s200/IMG_1787.JPG" border="0" /></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Tsigourisma - the breaking of the eggs for luck</span></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Kali Orexi!</span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="TEXT-ALIGN: justify"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="TEXT-ALIGN: justify"></div></div></div></div>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com4tag:blogger.com,1999:blog-7890731188772431695.post-10811712525603164762010-04-28T22:40:00.000-04:002010-04-29T12:11:12.462-04:00Spring in New York<div style="TEXT-ALIGN: center"><br /></div><br /><div style="TEXT-ALIGN: center"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ57WY1SO3CCIDgE62nQ-n-Dcab5EyGZWkZaIuSGkNOpNpBWQuPl9uWWP0Nx7UtEGKgZOX6YvYcb3QSBqPwIfcSwj5r4cNaNnw1nL-kRBwneLaWtxfuAOIopPkNohq9MoLFg3eAor9RR_7/s1600/IMG_1840.JPG"><img id="BLOGGER_PHOTO_ID_5465392803532761298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 237px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ57WY1SO3CCIDgE62nQ-n-Dcab5EyGZWkZaIuSGkNOpNpBWQuPl9uWWP0Nx7UtEGKgZOX6YvYcb3QSBqPwIfcSwj5r4cNaNnw1nL-kRBwneLaWtxfuAOIopPkNohq9MoLFg3eAor9RR_7/s320/IMG_1840.JPG" border="0" /></a><br /><div style="TEXT-ALIGN: justify">Spring . . . a time of renewal, rebirth and rejuvenation.<span style="font-size:0;"> </span>Spring is my favorite season for many reasons. I love watching the ice break on the reservoir, the crocuses burst through the thawing earth of Central Park and the first cherry blossoms open and dust the city streets with white and pink petals.<span style="font-size:0;"> </span>New York starts to come alive, as do its inhabitants, and even in the worst of times anything seems possible.<span style="font-size:0;"> </span>Perhaps it is for this reason that I am finally taking the plunge and starting this blog.<span style="font-size:0;"> </span>I am not trying to get sentimental or sappy, since neither are traits I possess, but when I thought about what I could write about first, spring came to mind. <span style="font-size:0;"></span>Although this will primarily be a blog about food, I figured I could digress for a moment and tell you about some of the things I love to do during the spring in New York.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5465393191865613314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hUdOzmMFgjU0YgwyvX4FI8OHZAJkh2Yhyphenhyphenio2hYSjrCzGf5gyvYVQPuS2qe_1WnxPHqRBHspnkRGS0FRfhZLHrQTJ5FjUxhN2s0juJflDyM_3e4dDuLC1bLRh06p3ksL1NOdHHuEnT9Xi/s320/IMG_1835.JPG" border="0" /><br /><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify">Some of these photos are from two weeks ago, when I took a day off to walk (I call them trots) around the City, and some are from previous years.<span style="font-size:0;"> </span>My camera is simple, but I am proud of the pictures I take.<span style="font-size:0;"> </span>What I love about them is that they show a different side of NYC. If you love the City then you know what I mean, if not, please give it a second chance.<span style="font-size:0;"> </span>First impressions can be deceiving and sometimes you need a local to take you around.<span style="font-size:0;"> </span>Perhaps that can be me! With that said, let us commence.</div><div style="TEXT-ALIGN: center"><br /></div><br /><br />In the spring I think everyone should:<br /><br /><img id="BLOGGER_PHOTO_ID_5465391617599242658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0-8VqT7xzIru6qTG7fwBnQLuTS4JVoQwoC_5O4v1DjqXA2Y4r_ZrdyAEmPPPg9yja7AL-TBzpLKgWHmqYPWCUohxz43RxF3GWn8Ad-dwAgUxupbTaWtDMyEWXQUW7sDkV9eoxnNq8-gp/s320/IMG_0911.JPG" border="0" /> <div style="TEXT-ALIGN: justify">1)<span style="FONT: 7pt 'Times New Roman'"> </span>Take a day off and just walk around the City.<span style="font-size:0;"> </span>Wear some solid walking shoes and start at one point and make your way to another part of town.<span style="font-size:0;"> </span>Notice the changing neighborhoods, the people and the buildings you never knew were there.<span style="font-size:0;"> </span>I am not talking to tourists right now, (although you are welcome to try this, but probably already have) but to people that live here.<span style="font-size:0;"> </span>Have you ever tried it? If not, take a day off next week when you know the weather will be nice and get out there.<span style="font-size:0;"> </span>I am a native New Yorker, yet I still find streets and buildings that I never knew existed.<span style="font-size:0;"> </span>It’s cathartic and fun! And if you want to stop mid-way for a coffee or glass of wine and soak in the sun at a sidewalk café . . . all the better.</div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify">2)<span style="FONT: 7pt 'Times New Roman'"> </span>Visit Shakespeare’s Garden at Belvedere Castle.<span style="mso-spacerun: yes"> </span>Bring a sandwich, a book, headphones, or a friend, and find a vacant park bench and sit there and decompress.<span style="mso-spacerun: yes"> </span>If you are ever feeling overwhelmed by life or the activity of the City, this is the place to go. <a href="http://www.centralpark.com/pages/attractions/shakespeare-garden.html">http://www.centralpark.com/pages/attractions/shakespeare-garden.html</a></div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify"><br /></div><img id="BLOGGER_PHOTO_ID_5465391624288587058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DWZueTv1MvwTeYnH1Buh43ClE3aq26r1ppBTzXX8x6Si9VbSjpnTu4gXYFGPAJCvpi4hNTYdjl2GaWgQwqfjFqf3sGzaN16QXGuYmApl866UODMq40QtFKQ-wxscLXpP7Y8K7agCX11E/s320/DSCN0405.JPG" border="0" /> <div style="TEXT-ALIGN: justify"><a href="http://www.centralpark.com/pages/attractions/shakespeare-garden.html"></a>3)<span style="FONT: 7pt 'Times New Roman'"> </span>Visit the Brooklyn Botanical Garden during the Sakura Matsuri Cherry Blossom Festival, which happens to be this weekend.<span style="mso-spacerun: yes"> </span>When I first moved back to NYC from Florida, via Philadelphia, I promised myself that I would try and do all the things that I took for granted.<span style="mso-spacerun: yes"> </span>The Sakura Matsuri festival was my first stop and since then I have gone every year. This is not to be missed! For further details go to <a href="http://www.bbg.org/">http://www.bbg.org/</a>.</div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify">4)<span style="FONT: 7pt 'Times New Roman'"> </span>Take a day off and picnic in Central Park.<span style="mso-spacerun: yes"> </span>Preferably under a blossoming tree.<span style="mso-spacerun: yes"> </span>This is okay to do alone, but awesome with friends or a loved one.<span style="mso-spacerun: yes"> </span>Stop at Zabar’s or Dean and Deluca and pick up some antipasto and a baguette.<span style="mso-spacerun: yes"> </span>As an attorney I will take the Fifth on whether I have brought wine to the park, but just so you know it is technically not allowed.</div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: justify">5)<span style="FONT: 7pt 'Times New Roman'"> </span>Get ready for the summer!<span style="mso-spacerun: yes"> </span>Do an Internet search of “things to do in NYC in the summer,” and get ready for free concerts, movies, festivals, and not so free, but necessary day trips to Long Beach.<span style="mso-spacerun: yes"> </span>What can I say<span style="mso-spacerun: yes"> </span>. . . perhaps it is the anticipation of summer that makes me love spring. <a href="http://www.nycgo.com/">http://www.nycgo.com/</a></div><p class="MsoNormal"><?xml:namespace prefix = o /><o:p></o:p></p><p class="MsoNormal"><br /></p><img id="BLOGGER_PHOTO_ID_5465394923946565906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: pointer; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDWsitrmtO9XM_1_Oes2qyyonGSfy6jSRv5SZyQVI_5hHxTSPQjeonm8GKm0hW3t2JnUM29M-pp67K4lmzRRzGroZT5tADu5o6vqEEs09xFBve7OOXGIEblb9mOopSTe1cCK6QqWF-BB-/s320/DSCN0425.JPG" border="0" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ57WY1SO3CCIDgE62nQ-n-Dcab5EyGZWkZaIuSGkNOpNpBWQuPl9uWWP0Nx7UtEGKgZOX6YvYcb3QSBqPwIfcSwj5r4cNaNnw1nL-kRBwneLaWtxfuAOIopPkNohq9MoLFg3eAor9RR_7/s1600/IMG_1840.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ57WY1SO3CCIDgE62nQ-n-Dcab5EyGZWkZaIuSGkNOpNpBWQuPl9uWWP0Nx7UtEGKgZOX6YvYcb3QSBqPwIfcSwj5r4cNaNnw1nL-kRBwneLaWtxfuAOIopPkNohq9MoLFg3eAor9RR_7/s1600/IMG_1840.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ57WY1SO3CCIDgE62nQ-n-Dcab5EyGZWkZaIuSGkNOpNpBWQuPl9uWWP0Nx7UtEGKgZOX6YvYcb3QSBqPwIfcSwj5r4cNaNnw1nL-kRBwneLaWtxfuAOIopPkNohq9MoLFg3eAor9RR_7/s1600/IMG_1840.JPG"></a> <p class="MsoNormal">These are only some of the things I like to do and of course there are many more, but I must start and end somewhere, so this is it for now.<span style="mso-spacerun: yes"> </span>Feel free to email me with questions, add to this list, or make comments, but please keep negativity out of my happy world. <span style="FONT-FAMILY: Wingdings; mso-char-type: symbolfont-family:Wingdings;" ><span style="mso-char-type: symbol;font-family:Wingdings;" >J</span></span><span style="mso-spacerun: yes"> </span>You don’t want to bring out my evil side….…..grrrrrr</p><p class="MsoNormal"><br /></p>Food Advokathttp://www.blogger.com/profile/03404721300906073753noreply@blogger.com3