tag:blogger.com,1999:blog-64722133083948334552024-02-21T17:46:59.808-05:00The Food CrawlIt's all about cooking with friends, and family. Playing with food, finding new recipes, creating my own, finding great restaurants, and having fun while sharing it all with you through The Food Crawl.Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-6472213308394833455.post-28609061679320970782015-07-04T17:05:00.001-04:002015-07-04T18:45:08.192-04:00Overnight Pulled PorkI think the secret to keeping the pork really moist is brining the pork before cooking it.<div>After several trips to the store for various ingredients and forgetting to buy apple cider vinegar I used red wine vinegar for my brine.</div><div>I love the flavors of pork mixed with citrus(lemons, limes and oranges, juiced) and Rosemary, so I added them to the vinegar and I placed the pork butt in a non reactive pot to hold the meat so the liquid covered the meat. Let the meat sit in the liquid for at least 12 hours refrigerated.</div><div>I made a dry rub consisting of salt, pepper, Rosemary, finely ground coffee, and chopped garlic. Rub the entire roast with the dry rub until it is covered, top and bottom, and place in the 275-300 degree oven for 8 hours or more. </div><div>I usually like to do this while I sleep, especially in the summer. If the kitchen is getting heated I'm not feeling it while I'm sleeping, but I am smelling it, and by the time I wake up, the pork has a beautiful bark, ready to come out of the oven and be pulled. </div><div>The meat is so tender I usually just pull it apart with my hands. No other kitchen utensils are needed.</div><div>We enjoy eating our pulled pork on flour tortillas served with slaw.</div><div>The meat is so rich with flavor that In my opinion no additional BBQ sauce is needed, but feel free to add your favorite sauce. I'd suggest a mustard based sauce for this one. Your taste buds will sing!</div><div>Enjoy!</div><div>Buon Appetito!</div><div>Xoxo</div><div>Lorraine</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Sv2P6xd6e-CZEHnPqvScuq2yzxmvUL5jl8AuRq6-X0Ic6iRgl0sKDqp1uPpyPHJWLAj4dpn_rZ4RP61XOXwafobRHTZhkgAxdUpG-0QGVSwDa3_EfiA9ITdx1gpA1G-4B7fOsqMsO7f/s640/blogger-image-1456674284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Sv2P6xd6e-CZEHnPqvScuq2yzxmvUL5jl8AuRq6-X0Ic6iRgl0sKDqp1uPpyPHJWLAj4dpn_rZ4RP61XOXwafobRHTZhkgAxdUpG-0QGVSwDa3_EfiA9ITdx1gpA1G-4B7fOsqMsO7f/s640/blogger-image-1456674284.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQfAOr8fq4xZ9kutIQYTJQAOxX2N9x4RqQWixlPBzPjTTn3z6VMe_-ROGn7RCSDBieFcziDU5fFrWvW0FGvbNEuRb4UFwFsg8LLxEIH11XG3QlGZ3mtyRYr1V7G1RpLH48MSm7pi3gcHS/s640/blogger-image--907755609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQfAOr8fq4xZ9kutIQYTJQAOxX2N9x4RqQWixlPBzPjTTn3z6VMe_-ROGn7RCSDBieFcziDU5fFrWvW0FGvbNEuRb4UFwFsg8LLxEIH11XG3QlGZ3mtyRYr1V7G1RpLH48MSm7pi3gcHS/s640/blogger-image--907755609.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XBuHIAdySqElCICT5YpIeAkQGiguRvCUChD0JTD7OvhxFRAQcD0iDv2N0j19rR8eTZQ6QuhB7gS30oF3-Rb7d8WuZvPNdd9Ja_X3EP2kSbA6X1hgRMEf0fTX-r-HiMsYGQ7wro9XSCGb/s640/blogger-image-520827261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XBuHIAdySqElCICT5YpIeAkQGiguRvCUChD0JTD7OvhxFRAQcD0iDv2N0j19rR8eTZQ6QuhB7gS30oF3-Rb7d8WuZvPNdd9Ja_X3EP2kSbA6X1hgRMEf0fTX-r-HiMsYGQ7wro9XSCGb/s640/blogger-image-520827261.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I've found these store bought rubs that are very flavorful. If you don't want to experiment on your own pick some up at your super market. Smell it before you use it. If you don't like the aroma from the rub, chances are you won't like its flavor, so toss it. I love the jerk seasoning. I use a pinch of it in all my rubs. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01eujOAwFPj1AWl-NN6k3FOyMXkPK1bQXK9PAJR8B4bNntm7YDdQCC4bvzAYD2S0hrDvfGuXNkYTugY63z4PP4IA3HBpS8vMYgmW1k4Z312Iz59GijiQPsfSc0miUMXJYmiYF37_UIEVP/s640/blogger-image--1161662300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01eujOAwFPj1AWl-NN6k3FOyMXkPK1bQXK9PAJR8B4bNntm7YDdQCC4bvzAYD2S0hrDvfGuXNkYTugY63z4PP4IA3HBpS8vMYgmW1k4Z312Iz59GijiQPsfSc0miUMXJYmiYF37_UIEVP/s640/blogger-image--1161662300.jpg"></a></div><br></div><br></div>Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-86801007924436434932015-05-05T11:36:00.001-04:002015-05-05T11:36:25.663-04:00Stuffed CalamariSometimes I get in the mood for a taste of something that I haven't really tasted before. I may have had all the favors together at a meal but not in the same dish. These are the times that inspire me to come up with different dishes for my family. This stuffed calamari dish was one of those times. It's a very simple dish. I hope you try it. My family loved it!<div>Here's a few hints when buying calamari. </div><div>1. Buy it clean.</div><div>2. Buy it clean</div><div>3. Buy it clean</div><div><br></div><div>I know I've repeated myself but it's worth repeating. Those tiny creatures are tedious to clean and if you can purchase them cleaned already why wouldn't you. </div><div>You are still going to have to make sure that they are clean, you just won't have to spend hours cleaning them. Trust me on this, buy them clean, and if you're stuffing them buy them big!</div><div><br></div><div><div>I started off by soaking the calamari tubes and tentacles in milk for a few hours. The size on these said they were 5" - 8". (They cooked to a smaller size.)</div><div><br></div></div><div>I separated the tentacles from the tubes and I par boiled the tubes. (I don't know if this is correct but it helps the tubes to stay open while stuffing them) give the tubes a cold bath so they stop cooking. Set the tubes aside. </div><div><br></div><div>In a sauté pan with half a chopped onion, 2 cloves garlic, 1 tablespoon olive oil, 2 cups fresh spinach leaves, and 1 celery stalk chopped cook the tentacles with 5-6 extra large shrimp just until the shrimp turn pink. Take off the heat. Let the mixture cool a little. </div><div><br></div><div>This mixture will need to go into a food processor. I like to "pulse" it a few times so the mixture has a little chew to it and not completely smooth.</div><div><br></div><div>Season the mixture with salt and pepper to taste. Add a pinch of hot pepper flakes. The mixture will be moist. I added a small handful of seasoned breadcrumbs.</div><div>Now it's time to stuff.</div><div>If you have a pastry bag you may use it, or use a plastic ziplock and cut off one corner and fill the tubes. Or do it my way, get the baby spoons out! I fill them all the way. </div><div><br></div><div>Place them in a baking pan that has a basic tomato sauce*. Add a little white wine, add one can of red kidney beans, cover and bake for 10 minutes or until heated through.</div><div>*please use fresh tomato sauce and not something premade that tastes like "homemade". It will make a huge difference in flavor. </div><div><br></div><div>I served the stuffed calamari over very refreshing zucchini "spaghetti". </div><div><br></div><div>Enjoy!</div><div>Buon Appetito </div><div>xoxo</div><div>Lorraine<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQK7-Lv_sgH72SvNLdOwTk9GO0jC-hsBI2HTq34b2lT_w-xLRQ3CzPVAdilJM1xMvrNc-px3EAcPGVDEeULQqFRj1spLUA8fhBTMrpSsZtJ4G5zA1gyoRz08mFZp-pfosoJKOKE9P7yMz/s640/blogger-image--1483108968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQK7-Lv_sgH72SvNLdOwTk9GO0jC-hsBI2HTq34b2lT_w-xLRQ3CzPVAdilJM1xMvrNc-px3EAcPGVDEeULQqFRj1spLUA8fhBTMrpSsZtJ4G5zA1gyoRz08mFZp-pfosoJKOKE9P7yMz/s640/blogger-image--1483108968.jpg"></a></div></div><div><br></div>Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-56141443792035712352015-04-17T11:16:00.001-04:002015-04-17T11:16:46.490-04:00Zucchini "spaghetti"I've never been a fan of spaghetti squash. I'm sorry it does not taste, nor has it ever "tricked" me into believing that I was actually eating spaghetti. In desperate times while dieting I would try to convince myself that it was an alternative to pasta but I was truly delusional. The blank looks from around the dinner table from my family would tell me I wasn't doing a good job of pulling this one off.<div>I have finally made a dish using zucchini that resembles spaghetti. It was delicious! I knew it was a success when my husband requested a spoon so he could twirl his "pasta".<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTll0QSxAJuSTi5DBNgxW91WeDEXOc6xPwLjqAGua1OVMLomO81Ll6ym-zzO19gyhgoZKz088_E6ueiY24nI7Agawux3fXal75gHlEfYappThfN7w4bFE3MVQi3o3NSetrA2vwN0pQH97/s640/blogger-image--1152624698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUTll0QSxAJuSTi5DBNgxW91WeDEXOc6xPwLjqAGua1OVMLomO81Ll6ym-zzO19gyhgoZKz088_E6ueiY24nI7Agawux3fXal75gHlEfYappThfN7w4bFE3MVQi3o3NSetrA2vwN0pQH97/s640/blogger-image--1152624698.jpg"></a></div><br><div>This is the machine I used to cut my zucchini into "spaghetti".</div></div><div>I spiral sliced 4 large zucchini and then gently tossed them in extra virgin olive oil and seasoned them with salt and pepper. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDLGW50ecruwxWVRJTjx_RAOw-0hNbkFa3XQsFE3SuK6IUoa5_3mjs00sCqQuxR0aZBdy4SQYNBZorofthvZ5OAoTJcPJ6JdwrFwRFkZA8EwKUKYgLBp5C-brEN9MOl4BwLM0z87e6iNX/s640/blogger-image-1762884516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDLGW50ecruwxWVRJTjx_RAOw-0hNbkFa3XQsFE3SuK6IUoa5_3mjs00sCqQuxR0aZBdy4SQYNBZorofthvZ5OAoTJcPJ6JdwrFwRFkZA8EwKUKYgLBp5C-brEN9MOl4BwLM0z87e6iNX/s640/blogger-image-1762884516.jpg"></a></div><div class="separator" style="clear: both;">I prepared a simple fresh tomato sauce consisting of fresh tomato, onion, garlic, fresh chopped parsley, and white wine. Seasoning to taste with salt and pepper and a little dash of red pepper flakes. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDISa13HcXFYcvHgGR-lcJ7tL2CENf_FxquAnimaMai_QhF7GRLxi_SarY58E1G9pRNMpF_b0puxZ0moo8KHGQ1v3zkhiCCmbicsoGO4CVzYJS0P3d4CZdzy6ZCbOyp5NSkiP9I_03yhRL/s640/blogger-image--1243294194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDISa13HcXFYcvHgGR-lcJ7tL2CENf_FxquAnimaMai_QhF7GRLxi_SarY58E1G9pRNMpF_b0puxZ0moo8KHGQ1v3zkhiCCmbicsoGO4CVzYJS0P3d4CZdzy6ZCbOyp5NSkiP9I_03yhRL/s640/blogger-image--1243294194.jpg"></a></div><br></div><div class="separator" style="clear: both;">I tossed the zucchini spaghetti with the tomato sauce and topped with some fresh grated Parmesan cheese, it's all ready to go into the preheated 400 degree oven.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1rBm2EX-t76IqL1zrg5wse_Sm9nvVo0r6Pv9LWmW6eURPPl20qDW48mt6AvYA3NIeP8uDoZYAXpAJa3UMmSTwwNeSR3LB_dnUb2S7iMe_z124g2EvbqsP9LhdRplPCpMo2D47sP7zAtU/s640/blogger-image-1144475779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1rBm2EX-t76IqL1zrg5wse_Sm9nvVo0r6Pv9LWmW6eURPPl20qDW48mt6AvYA3NIeP8uDoZYAXpAJa3UMmSTwwNeSR3LB_dnUb2S7iMe_z124g2EvbqsP9LhdRplPCpMo2D47sP7zAtU/s640/blogger-image-1144475779.jpg"></a></div><br></div><div class="separator" style="clear: both;">Baked for about 20 minutes it's ready to serve!</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVx1QnbS1iKWRPZqJraDGlwhekgy1jwO20E1E9qDhdu_gOofd0LfckT9gwcpVBYkUnC3_J63_K3_a9NVU6j860_MEsAakJvwvXn2zQpJcSawaLgCLM94ZAVeIdXT7KT_NoCZkwxtQpyfR/s640/blogger-image--645349780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVx1QnbS1iKWRPZqJraDGlwhekgy1jwO20E1E9qDhdu_gOofd0LfckT9gwcpVBYkUnC3_J63_K3_a9NVU6j860_MEsAakJvwvXn2zQpJcSawaLgCLM94ZAVeIdXT7KT_NoCZkwxtQpyfR/s640/blogger-image--645349780.jpg"></a></div><br></div><div class="separator" style="clear: both;">Enjoy!</div><div class="separator" style="clear: both;">Buon Appetito!</div><div class="separator" style="clear: both;">xoxo</div><div class="separator" style="clear: both;">Lorraine</div></div><div class="separator" style="clear: both;"><br></div><br></div>Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0White Plains White Plains41.018447 -73.775182tag:blogger.com,1999:blog-6472213308394833455.post-65071371135539837192015-01-20T12:55:00.000-05:002015-01-20T13:06:38.813-05:00NO KNeed To Worry, you can make this Bread!<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
NO Knead Bread<br />
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<div class="recipe-instructions" style="background-color: white; box-sizing: border-box; color: #222222; font-family: nyt-franklin, Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px auto; outline: none; padding: 5px 0px 35px;">
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<section class="recipe-ingredients-wrap" style="box-sizing: border-box; float: left; outline: none; padding-right: 1em; width: 306.984375px;"><h3 style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-family: nyt-karnak-display-130124, Georgia, 'Times New Roman', serif; font-size: 1.1em; font-weight: 400; letter-spacing: 1px; margin: 0px; outline: none; padding: 17px 0px 18px; text-transform: uppercase;">
INGREDIENTS</h3>
<ul class="recipe-ingredients" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 1.25em; font-weight: 700; line-height: 1.24em; outline: none; padding-right: 5px; text-align: right; vertical-align: top; width: 37px;">3</span> <span class="ingredient-name" style="box-sizing: border-box; color: #4d4d4d; display: inline-block; font-size: 1.25em; line-height: 1.24em; outline: none; vertical-align: top; width: 235.984375px;">cups all-purpose or bread <span itemprop="name" style="box-sizing: border-box; outline: none;">flour</span>, more for dusting</span></li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 1.25em; font-weight: 700; line-height: 1.24em; outline: none; padding-right: 5px; text-align: right; vertical-align: top; width: 37px;">¼</span> <span class="ingredient-name" style="box-sizing: border-box; color: #4d4d4d; display: inline-block; font-size: 1.25em; line-height: 1.24em; outline: none; vertical-align: top; width: 235.984375px;">teaspoon <span itemprop="name" style="box-sizing: border-box; outline: none;">instant yeast</span></span></li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 1.25em; font-weight: 700; line-height: 1.24em; outline: none; padding-right: 5px; text-align: right; vertical-align: top; width: 37px;">1 ¼</span> <span class="ingredient-name" style="box-sizing: border-box; color: #4d4d4d; display: inline-block; font-size: 1.25em; line-height: 1.24em; outline: none; vertical-align: top; width: 235.984375px;">teaspoons <span itemprop="name" style="box-sizing: border-box; outline: none;">salt</span></span></li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 1.25em; font-weight: 700; line-height: 1.24em; outline: none; padding-right: 5px; text-align: right; vertical-align: top; width: 37px;"></span> <span class="ingredient-name" style="box-sizing: border-box; color: #4d4d4d; display: inline-block; font-size: 1.25em; line-height: 1.24em; outline: none; vertical-align: top; width: 235.984375px;"><span itemprop="name" style="box-sizing: border-box; outline: none;">Cornmeal</span> or wheat bran as needed</span></li>
</ul>
</section><section class="recipe-steps-wrap" style="box-sizing: border-box; float: left; margin: 0px; outline: none; width: 595px;"><h3 style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-family: nyt-karnak-display-130124, Georgia, 'Times New Roman', serif; font-size: 1.1em; font-weight: 400; letter-spacing: 1px; margin: 0px; outline: none; padding: 17px 0px 18px; text-transform: uppercase;">
PREPARATION</h3>
<ol class="recipe-steps" itemprop="recipeInstructions" style="box-sizing: border-box; counter-reset: item 0; font-size: 1.5em; line-height: 1.45em; margin: 0px; outline: none; padding: 0px;">
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy ? (I have no idea what this really means) and sticky. (sticky, I know) Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">Ok, here's my take on this recipe. Not knowing what shaggy meant I think I got through the first part of making the bread without a hitch. However, it being winter in New York it's hard to find a spot in your house that is 70 degrees warm to let the dough rise for 18 hours. Heck I keep my thermostat at 66 and if you touch it you will be punished! I did place the covered bowl in the oven figuring that the pilot light would at least warm the oven up a little for this process. </li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">At the end of the 18 hours the dough looked ready. Its surface was dotted with bubbles. The recipe was easy to follow from this point on.</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">When the bread came out of the oven I have to say that it was absolutely beautiful. It looked like something that was baked on Arthur Avenue in the Bronx. The crust was nice and hard, crunchy just the way we like it and the inside bread was like cake. </li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">But here is where I wish I had tweaked the recipe...It needs SALT. The bread had no flavor. It didn't taste like anything. It just tasted like baked flour and water. My bread had no personality. This bread, after rising and resting for 20 hours, with a crust as hard as a skiers helmet should have personality!</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">So if you decide to make this bread, don't be shy with the salt. It definitely needs it. </li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">Buone Appetito</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">Lorraine</li>
<li style="box-sizing: border-box; display: block; margin: 0px 0px 20px; outline: none; padding: 0px 0px 0px 35px; position: relative;">xoxoxo</li>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com5tag:blogger.com,1999:blog-6472213308394833455.post-262023739213389282014-11-18T16:02:00.001-05:002014-11-18T16:28:42.900-05:00Food Network Auditions, Utube Videos and Italian Southern Fried Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
A few weeks ago I was contacted by casting producers to make an audition tape for a show on The FoodNetwork called Home Cooks. They were back for season 2 and somehow my information landed on one of the casting producers desks. I probably submitted an email last year and completely forgot all about it, no matter, it was very exciting to be contacted asking me to audition.<br />
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My husband and I were traveling at the time. When we came back, making the tape was on my mind. I knew I had limited time to get my audition tape in. What could I make? Looking in an empty refrigerator I'm thinking, Carbonara, because all I have is an egg , a piece of cheese, bacon and an onion. (There's always spaghetti in an Italian household!)<br />
I contacted the producers with some questions and was told to please not submit a pasta dish. Oh great, there went my <a href="http://thefoodcrawl.blogspot.com/2013/10/spaghetti-carbonara.html">Carbonara</a>. If you haven't tried my recipe for <a href="http://thefoodcrawl.blogspot.com/2013/10/spaghetti-carbonara.html">Spaghetti Carbonara </a>you really should.<br />
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I had to rethink everything, was tired, did not want to go shopping and became very flustered knowing that I only had the one day to get my tape into producers if I wanted to be considered for casting for this show.<br />
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I knew I had to make some magic happen. I decided to make <a href="http://thefoodcrawl.blogspot.com/2011/04/southern-fried-chicken.html">Aunt Roses' Italian Southern Fried Chicken.</a> I could make it with ease and more importantly I had all the ingredients to get it going. There's always some chicken parts in the freezer!<br />
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This is nothing like Perini Fried Chicken (a little shout out to all my Texas friends, Hi Y'All!) Perini Fried Chicken is in a league of it's own, however so is <a href="http://thefoodcrawl.blogspot.com/2011/04/southern-fried-chicken.html">Aunt Roses' Italian Southern Fried Lemon Chicken.</a><br />
The link below is my unlisted UTUBE Audition. It is the link I sent to the producers. Watch it and you can see me in action. If you hit the links above you can get the list of ingredients to make the dish. It is finger licking good. Try it with some crusty bread dunked into the lemon and garlic sauce. It is amazing.<br />
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A few days later I was asked to come in with a dish for an in person tasting interview.</div>
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This was the dish I brought with me. It is one of my specialties. I also like to make it as a Veal Chop.</div>
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This was a double cut pork chop stuffed with spinach, asiago cheese, and prosciutto, served with a cheesy polenta cake and roasted brussels sprouts with bacon and red onions. The sauce spooned over the pork chop was a red wine and shiitake mushroom sauce. I had the best dish in the room. I knew it, and the people around me knew it. I felt confident, and was proud of what I put on my dish.</div>
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I really felt good about my in person audition. In the past I have been very intimidated by producers, their questions and become a stammering idiot. It also happens while I'm on tape. I loose my words and my mind, and forget what I'm talking about. I forget to breath. LOL! Being filmed does not come natural to me! However, cooking, creating and being in the kitchen is very natural to me, it's part of my soul and who I am and why I am who I am and if they had given me the opportunity I know I would have overcome my camera shyness.</div>
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I didn't get the call that they said might come. I walked out of that audition with my head held high knowing I gave them the best of me! </div>
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I'm just wondering if the Dave Matthews look alike who made the Deviled Eggs got the call. I mean, really! Who brings Deviled Eggs to a Food Network Audition? Just asking...</div>
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We'll see when the show airs!</div>
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Love you all!</div>
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xoxoxo</div>
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Lorraine</div>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com1tag:blogger.com,1999:blog-6472213308394833455.post-78593559326175572952014-11-17T19:47:00.001-05:002014-11-17T19:47:32.792-05:00Sausage Stuffing RecipeJust in time for Thanksgiving. <div>This recipe for stuffing is a favorite for many. </div><div>When my children were younger and in elementary school I used to make Turkeys for each of their classes, stuffing and all. I got a reputation as the Turkey Lady, and I must admit I rather enjoyed it, reputation and all.</div><div><br></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sausage stuffing </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 large yellow onions - chopped (diced)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2-3 stalks of celery - cleaned and then cut into strips and then chopped (diced)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2-3 cloves garlic, smashed and chopped fine</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1-2 pounds Italian sweet sausage </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2-3 bay leaf</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Rosemary leaves (fresh or dried)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 stick of butter</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chicken stock (2-3 cups)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Salt and pepper to taste</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 bag seasoned bread cubes (pepperidge farms makes a good one)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Take the sausage out of the casing, crumble it so it is in small pieces and cook in a frying pan until cooked through. Because sausage has fat you usually will not have to add any fat to the pan before cooking. If you feel like it needs it, add a little bit of olive oil if you have it. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When the sausage is browned and cooked through set it aside. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a stock pan melt the stick of butter on low heat. Add onions, celery, garlic, salt, pepper and bay leaf. Cook until the onions become translucent. Do not brown the onions. Add half of the chicken stock, the Rosemary (if using fresh, use a nice sprig of it, if using dried use a tablespoon.)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Let it simmer on low for 1/2 hour.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large bowl, or in the baking dish your making the stuffing, mix the cooked sausage, bread cubes and the onion, celery mixture. Add the rest of the chicken stock, it should be moist, not too wet. Cover the baking dish with aluminum foil and bake in a 350 degree preheated oven until heated through, approx 45 minutes. If you like a crunchy top take off the aluminum foil for last 15-20 minutes of baking time. </span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you enjoy mushrooms you may add them. I would add them while cooking the sausage. Personally, I think this "dressing" has so much flavor that the mushrooms get a little drowned out. However, if you'd like to sweeten it up a little, add a small chopped apple to the stuffing right before baking. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I will look for some pictures to add to this post later. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Don't forget, you can always email me if you have any questions!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thefoodcrawl@gmail.com</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">BuonAppetito </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">xoxoxo</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Lorraine</span></div>Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0White Plains White Plains41.018453 -73.775065tag:blogger.com,1999:blog-6472213308394833455.post-51554181644738527832014-08-27T16:46:00.001-04:002014-08-27T16:46:20.632-04:00You can stuff it!<div dir="ltr" style="text-align: left;" trbidi="on">
Pork... I'm talking about stuffing Pork! You may stuff whatever you want!<br />
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This dish can be made with any chop you like. It would be just as delicious with a nice double cut Veal Chop, a Chicken Breast (please, on the bone) or perhaps a chicken thigh. We love that meat on the bone! It's always sweeter!<br />
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My husband loves Pork Chops! He came home with some beautiful double cut chops from the butcher the other day. They were gorgeous! Breading these beauties was out of the question. However, the idea of stuffing them appealed to me.<br />
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I started by making a stuffing using spinach. I sauteed spinach in a pan with 3 cloves of chopped garlic and 1/2 white onion, also chopped and seasoned it with salt and pepper.<br />
Once the spinach wilted I let it cool and rough chopped the mixture. To the spinach, onion and garlic I added 1/4 cup of grated parmesan cheese, 1/4 cup of shredded soft Asiago cheese and 1/4 cup of unseasoned breadcrumbs.<br />
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Make pockets in each of the chops and filled it with the spinach mixture. Seasoned each chop with salt, pepper and rosemary (on both sides).<br />
Get your pan ready to cook your chops. Let it get hot and add 2 tablespoons of olive oil and 2 tablespoons of butter. Cook the chops on med/high heat on each side for about 4-5 minutes. They will release easily when they are ready to turn.<br />
Take the chops out of the pan and place them on a baking sheet and finish them in a preheated 350 degree oven for approximately 30 minutes.<br />
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While the chops are finishing make your sauce.<br />
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There should still be some of the oil and butter in the pan. Cook some sliced mushrooms and diced pancetta in the pan. When the pancetta is cooked deglaze the pan with whatever wine you have open, no wine, no problem, use some broth, no broth, use some water. Make sure you get all that crispy good stuff from the bottom of the pan. If it needs more liquid add it, and maybe just another little pat of butter. Taste it and season it if it needs more seasoning.<br />
A little fresh chopped parsley and sage adds nice notes to this dish.<br />
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I served it on a bed of sauteed broccoli slaw. It was perfect! It was delicious! Enjoy!<br />
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Buone Appetito!<br />
xoxoxo<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-6944457842922721702014-04-21T15:00:00.000-04:002014-04-21T15:00:00.594-04:00Pork Chops stuffed 3 ways <div dir="ltr" style="text-align: left;" trbidi="on">
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Pork Chops and Sauerkraut was never my favorite meal growing up. To this day it hasn't been a favorite in my house, either. My go to when cooking Pork Chops has usually been to cook them with peppers and onions.<br />
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While shopping these chops called to me. They were thick cut and I knew that they would be perfect for stuffing.<br />
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The stuffing I used was a mushroom, sausage and spinach stuffing. Truth be told everything used for the stuffing was something that was a "must go" in the refrigerator. "must go" is a euphemism for left overs!<br />
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I had some left over mushrooms that I mixed with left over sausage and put it in the food processor and pulsed it a few times. To that mixture I added some grated cheese, a wedge or two of laughing cow cheese, ( I absolutely love this cheese) fresh chopped parsley and salt and pepper to taste.<br />
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I made a pocket on the side of the pork chop and first stuffed it with the cooked leftover spinach and then stuffed it some more with the mushroom and sausage mixture.<br />
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I then heated up my frying pan getting it nice and hot, added 1 tablespoon of olive oil, and 1 tablespoon of butter and browned the seasoned pork chop (salt and pepper) on each side.<br />
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Once they were browned, they were cooked in a 350 preheated oven, on a baking sheet for about 25 minutes more.<br />
While the stuffed pork chops were finishing in the oven I deglazed the frying pan using the juice from the sauerkraut and a little touch of white wine. Then I added the sauerkraut and cooked it a little more.<br />
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When the pork chops were cooked through I plated the pork chops right on top of the sauerkraut.<br />
It was absolutely delicious. I could have eaten bowls of the sauerkraut, it was that good. The pork chop wasn't bad, either! In fact, for something made on the fly, it is one of my favorite pork chop dishes that I have ever made!<br />
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Enjoy!<br />
xoxoxo<br />
Buon Appetito<br />
Lorraine</div>
Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-88407522850041429402014-04-09T17:03:00.001-04:002014-04-09T17:03:37.546-04:00The Grapefruit of Wrath<div dir="ltr" style="text-align: left;" trbidi="on">
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I have never thought of myself as a Gin drinker. I'm more of a Vodka kind of gal who has also been know to throw back a few Scotch and sodas. (Those were my redhead days!) <br />
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I remember my first cucumber martini, in Oxford, Ohio and thought "This is delicious!" and asked the bartender what kind of vodka he used. Imagine my surprise when told it was Gin! But, I don't drink Gin...and then I didn't think much more about that as I ordered another one!<br />
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While vacationing in Spain my husband and I noticed that in every establishment we visited with a bar, the variety of Gin was sublime! On the roof top of the Ohla Hotel in Barcelona I was introduced to a Cucumber and Tonic Cocktail. The Ohla Hotel bartenders are known for their cocktail skills. The Bar Manager, <a href="http://www.gazregan.com/2012/10/world-class-bartenders/world-class-2012-giuseppe-santamaria-spain">Guiseppe</a> Santamaria was a finalist for Best World Class Bartender Spain 2012.<br />
The drink was delicious and refreshing. Made with Hendricks Gin, sliced cucumbers and a pour of tonic (from those little bottles) is a perfect match. We had several on the roof top that day!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVDHkM-5uniI3lIl0SZgc8IHnEKc1iCdGIpN48Xbq6nic1qQkRuvzWjkWXLU0Il3t_-L7Wjz2CJbALVMq2UPl6OPqrbSMUKamgYTxMWd8QC2JKheFHO7g4PDojMi_UqHXnw4lQAvlEogl/s1600/IMG_0103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVDHkM-5uniI3lIl0SZgc8IHnEKc1iCdGIpN48Xbq6nic1qQkRuvzWjkWXLU0Il3t_-L7Wjz2CJbALVMq2UPl6OPqrbSMUKamgYTxMWd8QC2JKheFHO7g4PDojMi_UqHXnw4lQAvlEogl/s1600/IMG_0103.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hendricks and Tonic at the Ohla, Barcelona made by Luca from Luca.</td></tr>
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When I came home from Spain I quickly went out and purchased myself a bottle of Hendricks to make my own cucumber and tonic drinks!<br />
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<tr><td class="tr-caption" style="text-align: center;">Hendricks and Tonic made by me!</td></tr>
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At this moment you are probably wondering "Is she ever going to tell us about the new drink, The Grapefruit of Wrath?" Well, here it comes.<br />
Every night before retiring to my room I would go into the bar at the Ohla Hotel just to watch Guisepee make cocktails. They were beautiful! Every drink he made was a work of art! He probably got tired of me asking him, "what's that? OMG, what's that?" while sitting there drinking a plain ol' Hendricks and Tonic! His assistant handed me the bar menu so I could choose one the drinks that I was admiring for myself. <br />
I choose the Grapefruit of Wrath. It's dangerously good!<br />
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<tr><td class="tr-caption" style="text-align: center;">award winning drink made by Giuseppe SantaMaria, Ohla, Barcelona</td></tr>
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<a href="http://www.martinmillersgin.com/">Martin Miller Gin</a>, with a muddled wedge or two of pink grapefruit, mixed with fresh squeezed lime juice, poured over crushed iced, with a drizzle of <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_de_cassis">Creme de Cassis</a>, then finished with fresh mint and a sprinkle of sugar. So delicious!<br />
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<tr><td class="tr-caption" style="text-align: center;"> My Version of the Grapefruit of Wrath </td></tr>
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Finding the Martin Miller Gin was not so easy. So I had my liquor store special order it for me. I am now the proud owner of a case of Martin Miller Gin. Hey, a girls gotta do what a girls gotta do! LOL! Everyone that I have been introducing this drink too has fallen intoxicated with it! I don't think my case of Martin Miller is going to last that long!<div>
Here's a clip of Guiseppe making the cocktail for me. </div>
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Here's how I made my version of this great cocktail. </div>
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Cut a pink grapefruit in circles. Remove the skin and any seeds. Take a slice or two and muddle it. Pour into a glass with ice cubes, add Martin Miller Gin, and a squeeze of fresh lime juice and shake it all up until ice cold. Pour back into a glass, top it off with Creme de Cassis, and garnish with fresh mint and a sprinkle of granulated sugar. (and blueberries if you have them.)</div>
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My sister keeps saying that this is a delicious summer drink! I say it's a delicious and refreshing drink for anytime!</div>
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Enjoy!</div>
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Lorraine</div>
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xoxoxo</div>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-27809859603021531842014-03-18T14:56:00.002-04:002014-03-18T14:56:58.504-04:00Pillsbury Million Dollar Recipe Contest<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.pillsbury.com/our-makers/bake-off-contest">Pillsbury Million Dollar Recipe contest!</a><br />
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Click on the link I've provided and enter some recipes of your own. There are so many products to choose from and work with!<br />
Hey, you never know, and like they say "you've got to be in it to win it". It could be something that you've been making and enjoying that could win you a nice chunk of change! LOL! So go ahead, and enter! Good luck!<br />
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I had a package of Pillsbury Chocolate fudge ready to bake cookies and played with these for the contest, and then I discovered that these cookies were NOT on the list of ingredients! Oh well, I quickly adjusted my recipe and went on to make some other delicious sweets and have submitted the recipe for them.<br />
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Recipe<br />
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1 package of Pillsbury cookie dough, ready to bake, or roll<br />
1/2 cup sweet unsalted butter<br />
3 - 4 cups confectioners sugar<br />
1 cup smooth peanut butter<br />
1 tsp vanilla extract<br />
3/4 cup heavy cream<br />
9 ozs semi sweet chocolate, chopped into small pieces<br />
sea salt<br />
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Preheat oven to 350 degrees<br />
<br />
For bar cookies<br />
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Line a 9 x 9 or a 9 x 13 inch pan with parchment paper or aluminum foil so you have a 2 inch overhang on each side.<br />
Spray lightly with nonstick cooking spray.<br />
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Press cookie dough into the bottom of the prepared pan so that you have an even layer. Bake for 10 - 14 minutes depending on the size of the pan you are using.<br />
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Take out of oven and let cool.<br />
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Make a peanut butter filling using one cup of peanut butter, 3 cups - 4 cups confections sugar and 1 stick (1/2 cup) of unsalted sweet butter (room temperature). With an electric mixer on high speed whip peanut butter and butter until smooth, add confectioners sugar one cup at a time. Add 1 tsp of vanilla extract when mixing.<br />
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Using a spatula spread peanut butter mixture over cooled cookie mixture. Place in the refrigerator while making the ganache.<br />
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Place the chocolate pieces into a bowl that is heat proof.<br />
In a small sauce pan heat heavy cream to a simmer.<br />
Pour heavy cream over the chocolate pieces and let stand for about 2 minutes.<br />
By hand, mix until the cream and the chocolate are smooth.<br />
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Pour this chocolate ganache over the peanut butter layer, sprinkle with sea salt and let chill for one hour or more.<br />
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Cut into 2 inch squares and Enjoy!<br />
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If you want to make cookie sandwiches, bake the cookies as instructed on the package.<br />
Let cool on a wire rack.<br />
Take one cookie so the bottom of the cookie is facing up. Fill with the peanut butter mixture. Top with another cookie so the top is facing up and dip into the ganache. Place on cookie sheet lined with parchment paper and let the ganache set. For a quicker set place the cookie sheet with dipped cookies into the refrigerator for 10 - 15 minutes.<br />
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I hope you enjoy! They were delicious!<br />
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Here are the pictures of the cookies and bar cookies that I made.<br />
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xoxoxo<br />
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Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-9711087160453521482014-03-04T14:48:00.000-05:002014-03-04T14:48:10.331-05:00Culurgiones<div dir="ltr" style="text-align: left;" trbidi="on">
Hello friends,<br />
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It's been awhile since I last posted anything. I've been waiting for something new and exciting to show you.<br />
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Back in December I came across this recipe for Culurgiones shared by <a href="http://www.tastingtable.com/entry_detail/national/15901/Adam_Leontis_Culurgiones_Recipe.htm">The Tasting Table</a>. Check out the link I provided and watch these two chefs in action making these delicious stuffed pastas. I looked at the recipe and kind of became obsessed by it, but you all know how December can get, crazy with shopping and cooking for the holidays. So the recipe was placed on the back burner for a later date.<br />
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That later date was this past Sunday. While waiting for yet another snow storm I decided that it would be a great day to get my kitchen aid machine out and attempt to make these stuffed pastas. I am so happy that I did.<br />
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I decided to do some homework to find out a little more about these pasta's/stuffed ravioli from Sardinia. Here's what I found out. The <a href="http://www.cooksinfo.com/culurgiones">CooksInfo.com</a> had some great information on Culurgiones.<br />
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The Culurgiones are usually made for The Feast of the Assumption (August 15th) and on All Saint's Day (November 1).<br />
They are a stuffed Ravioli and are usually 2 - 4 inches long and 1 -2 inches wide.<br />
They are formed to resemble a grain of wheat.<br />
The traditional filling is potato, pecorino, and mint or basil, depending on the town you are from.<br />
In some regions sauteed onions are added to the filling.<br />
A tomato sauce is usually served with this dish with freshly grated Pecorino.<br />
Towns especially known for their Culurgiones are Lotzorai, Villagrande Strisaili, Osini, Ulassai and Jerzu.<br />
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I made the Culurgiones adapted from the recipe offered by Chef Adam Leonti. Just as he changed the recipe to his tastes I changed the recipe a little to adapt to my taste. Rather than make them with a tomato sauce I made them with the brown butter sauce. It's something my mother would have done.<br />
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It took these 2 Chefs three months to get the folds right. I'll keep practicing my folds and eventually mine might look like theirs, but the taste was delicious and surprisingly very light! </div>
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Here's the recipe from The Tasting Table.<br />
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Yield :<br />
6 servings<br />
Prep Time:<br />
1 hour, 55 minutes ( took me longer...)<br />
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Cook time:<br />
5 minutes<br />
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Total time:<br />
2 hours (took me more like 4!) It's the folding!!!<br />
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Ingredients<br />
<b><u>Pasta</u></b><br />
3/4 Pound ( 2 cups plus 2 1/2 tablespoons) semolina flour<br />
5 ounces (2/3 cup) water ( it needed a little more)<br />
1/2 teaspoon fine sea salt<br />
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<b><u>Filling</u></b><br />
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2 inch pieces<br />
1 cup grated Pecorino Romano (I used 1/2 cup Pecorino and 1/2 cup Parmesan)<br />
1 Tablespoon extra virgin olive oil<br />
15 mint leaves, minced<br />
1 egg, lightly beaten<br />
salt and pepper to taste<br />
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<b><u>Brown Butter Sauce</u></b><br />
1/2 stick unsalted butter<br />
salt and pepper<br />
2 ounces Pecorino al Tartufo or Pecorino Romano (I used half Romano and half Parmesan)<br />
1 heaping tablesppon finely minced mint leaves<br />
( I added one smashed clove of garlic)<br />
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Make the pasta. Combine the semolina flour water and salt in a mixer with the paddle attachment. Mix on medium until smooth. Add a little more water if necessary.<br />
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Take out of mixer, cover with a damp cloth and let the dough rest for 30 minutes.<br />
Cut the dough into 3 sections. One section at a time put through your pasta roller. If you don't have a pasta machine you can use a rolling pin. Put through the machine until you have a thin smooth layer of pasta. I worked it until I got to number 5.<br />
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Make the filling by steaming the potatoes until fork tender. While still warm smash them, or use a ricer to make them smooth. Add the cheese, olive oil, mint and egg. Season with lots of freshly ground pepper. The recipe suggested 25 turns of the pepper mill. Add 2 pinches of salt, taste and adjust seasoning.<br />
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Sprinkle your work surface with a little semolina flour and lay your pasta sheet down and cut 4 " circles out. Stuff the circles with a scant tablespoon of the filling. Fold the pasta sphere so it looks like a taco and pinch it closed then take that fold and push it towards the other side of the stuffing. Keep doing this until you reach the other end. This confused me. I did not get my folds right. You can also just make ravioli and crimp the edges together with the tines of a fork. <br />
After I made them I searched UTube. You can find dozens or videos to learn how to make them. It's more like a braid than a fold.<br />
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Make the sauce by melting the butter over medium to high heat until brown solids form, about 5 minutes. Don't let it burn. Lower the heat and keep warm.<br />
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Boil the pasta for 2 1/2 minutes. Use a slotted spoon to remove them from the water and arrange on a dish. Drizzle the brown butter sauce (or tomato sauce if you prefer) over the Culurgiones, sprinkle with some freshly grated cheese and top with minced mint leaves. Serve and enjoy!<br />
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Here are some pictures of the process of making the Culurgiones. I'm going to be making them again, just so I can get the fold right! Here comes the braid.<br />
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Buone Appetito!<br />
xoxoxo<br />
Lorraine<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsTQxUHp6j8oUo_3PsrIdM71mUYJ3TSA8nNbb1DR-SYvUi_jFr7ccFip3UmnePvy8LXGLbm5FpHAma4nDVj-Q7ESOapdpwkFQhO9AveRAUf43E7Mo_gcTEc6HS1yjIeCo7ADMaGmQFMUV/s1600/IMG_1029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsTQxUHp6j8oUo_3PsrIdM71mUYJ3TSA8nNbb1DR-SYvUi_jFr7ccFip3UmnePvy8LXGLbm5FpHAma4nDVj-Q7ESOapdpwkFQhO9AveRAUf43E7Mo_gcTEc6HS1yjIeCo7ADMaGmQFMUV/s1600/IMG_1029.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pasta dough</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduEmpKIm07A_0Qiac21V9obdQlx_68iU88TGzSuOmNlYber8DrUV85RqDzH01JJnKeRcBtdQrvk5obIajyqKNKJBHR6ADDiMVL0zmAmYG8uiXvgO6R2dbkEeILKxegSfD6b41l7U5v1cl/s1600/IMG_1030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduEmpKIm07A_0Qiac21V9obdQlx_68iU88TGzSuOmNlYber8DrUV85RqDzH01JJnKeRcBtdQrvk5obIajyqKNKJBHR6ADDiMVL0zmAmYG8uiXvgO6R2dbkEeILKxegSfD6b41l7U5v1cl/s1600/IMG_1030.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rolled into log</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5qlS-XstsAlzdc8I5qXf2FCG3UiMF0YCWtZXaiBSe890twDauC3geXXeaOlwrFV_fvAs4yk8oQme0ZT9dazBqIgsFnuduRXTjltCkA1D1Atw_oJp-2i5YqoX-tnIpH1oAzFwEiU0fJac/s1600/IMG_1032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5qlS-XstsAlzdc8I5qXf2FCG3UiMF0YCWtZXaiBSe890twDauC3geXXeaOlwrFV_fvAs4yk8oQme0ZT9dazBqIgsFnuduRXTjltCkA1D1Atw_oJp-2i5YqoX-tnIpH1oAzFwEiU0fJac/s1600/IMG_1032.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cut into 3 sections</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCoRqwk-Eqh-awykktZTRSRTYQkAfuqIIA1ICwMGuq8cOvIeq0BPkIl0nmINDwxEg07b-6px1XFIxeu4DtUtQS8cThwp2x5nReHXMm00YGwgoKkPQM0IRXL5bxHcJLBi5z1OxrWire5Pb/s1600/IMG_1036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCoRqwk-Eqh-awykktZTRSRTYQkAfuqIIA1ICwMGuq8cOvIeq0BPkIl0nmINDwxEg07b-6px1XFIxeu4DtUtQS8cThwp2x5nReHXMm00YGwgoKkPQM0IRXL5bxHcJLBi5z1OxrWire5Pb/s1600/IMG_1036.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after rolling out cut into 4 inch circles</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD74wXnm7tP6lkLJ3nAwgiJab4G0PEEf8f1ZGvofAygZskxQ4yjGeSinQBcwWpyCUXBeFK7hzbAWmZpBM5kLdPFaNJa6fwRD9FMaF7HOFj5R9KLYELOXD4xTBwuUPUwGWg7rTghcFDBeFt/s1600/IMG_1039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD74wXnm7tP6lkLJ3nAwgiJab4G0PEEf8f1ZGvofAygZskxQ4yjGeSinQBcwWpyCUXBeFK7hzbAWmZpBM5kLdPFaNJa6fwRD9FMaF7HOFj5R9KLYELOXD4xTBwuUPUwGWg7rTghcFDBeFt/s1600/IMG_1039.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stuffed and folded over like Taco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYmKWWVhhWn-A41ikWzSCgxLjG08Uha7wA9Hf6B2XGenhQXZ9qgBFr-wrLAePYtIzwbtHXqZ3OAje0uTxU3Olk0SjeXu5cgLXSFZ3flNU3KvxMJXqi4MfNDvU0mssMB_MYcmxc9xROEd3/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYmKWWVhhWn-A41ikWzSCgxLjG08Uha7wA9Hf6B2XGenhQXZ9qgBFr-wrLAePYtIzwbtHXqZ3OAje0uTxU3Olk0SjeXu5cgLXSFZ3flNU3KvxMJXqi4MfNDvU0mssMB_MYcmxc9xROEd3/s1600/IMG_1046.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">simmering in boiling water</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vnpyJA2aSsiBZ2KrZ_kzlhMvfgBNlwbQciwFB-z1E7yw2SQc-bvMiMO8ReEQ7ZYr2EeLOMJODAlAJ-J257BhBldT8mVgteZc44HX_KdjmK_UcI-rka1t-s-o2C4d47vuR40gKI2J8KI5/s1600/IMG_1044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vnpyJA2aSsiBZ2KrZ_kzlhMvfgBNlwbQciwFB-z1E7yw2SQc-bvMiMO8ReEQ7ZYr2EeLOMJODAlAJ-J257BhBldT8mVgteZc44HX_KdjmK_UcI-rka1t-s-o2C4d47vuR40gKI2J8KI5/s1600/IMG_1044.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before cooking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kxQfnvhyFHOUQak6XoRBEKx5z1a14Gkjb-iBF9nM-Dvii4ZYMVZypgcAAMho2d4M1FM_GhMiQKz-3-Wu0J1JivnKBEIOktw0yzApoT2Yc8tQWZkDo3OPFs2NkVTlj5nmydRAJM5AddkT/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kxQfnvhyFHOUQak6XoRBEKx5z1a14Gkjb-iBF9nM-Dvii4ZYMVZypgcAAMho2d4M1FM_GhMiQKz-3-Wu0J1JivnKBEIOktw0yzApoT2Yc8tQWZkDo3OPFs2NkVTlj5nmydRAJM5AddkT/s1600/IMG_1047.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooked and ready to eat!</td></tr>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-6410043163484068072013-12-17T22:23:00.001-05:002013-12-17T22:23:42.667-05:00Time for Linzers!<div dir="ltr" style="text-align: left;" trbidi="on">
Linzer Tarts! Or as my mom called them Linzies cookies.<br />
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<a href="http://4.bp.blogspot.com/-jlFyoS7y8eo/UrEMNrRPd-I/AAAAAAAAEIQ/GXds10cr5VM/s1600/1458919_10201216231227729_1767936263_n-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-jlFyoS7y8eo/UrEMNrRPd-I/AAAAAAAAEIQ/GXds10cr5VM/s320/1458919_10201216231227729_1767936263_n-001.jpg" width="240" /></a></div>
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These are probably my least favorite cookie to make, but they are one of my most favorite cookies to eat! They are a real yummy treat, and a favorite in our family.<br />
<br />
When my mom made these she would make them a little smaller and she'd also double up on the dough so she'd have plenty to give away on her famous cookie trays.<br />
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Everyone, from the girl in the bank to the butcher at the supermarket got a cookie tray from my mother for Christmas. She would start baking the day after Thanksgiving and continue to bake right up to Christmas. It's the only time of the year if we wanted to stay home from school and were faking an illness that she gave in and let us stay home, hey, she had 2 more hands to help bake!<br />
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I have many fond memories of the baking episodes at night when my mother would get together with a few friends mainly Margie, Marie and Tommy, and they would start to get silly and form the Italian cookies into balls ;) . They would laugh and so would we!<br />
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But during the day it was all business and no time for fun and games. My mother's cookies were a work of art. Everyone looked forward to getting a beautiful cookie assortment from her.<br />
<br />
Linzer tarts were a big hit. The ones pictured are the ones I made. They may not be Santa's favorite, but they are one of mine.<br />
<br />
Linzer Tarts<br />
<br />
1/2 pound butter<br />
3 cups flour<br />
1 cup sugar<br />
grated lemon peel<br />
<br />
2 egg yolks<br />
2 tablespoons sour cream<br />
1 tablespoon Arrow Kirsch<br />
<br />
Raspberry seedless preserves/jam<br />
or jam to your liking<br />
<br />
Mix the first 4 ingredients well as you would making a pie crust. Add 2 egg yolks, 2 tablespoons of sour cream and the Arrow Kirsh. ( Here's what I did, I used greek yogurt instead, because I didn't have the sour cream and I used a Strawberry Liquor instead of the Kirsch because...I didn't have any!)<br />
Wrap the dough in Saran wrap and chill for at least an hour.<br />
(If you can make the dough the night before and then work with it the next day, even better!)<br />
Cut the dough into 4 pieces and working with <u>chilled</u> dough roll out to approx. 1/4 ". (I can't get it any thinner than that and still keep it's shape while transferring the shapes to the cookie sheet.)<br />
Using your favorite cookie cutter, cut out the form you want to use. I made them in circles this time, but also love making them into hearts or stars.<br />
These will be the bottom of your cookie.<br />
Cut out the same number of cookies with the shape you are using and with a smaller cookie cutter, cut out the center. If you want to get fancy you could use a star shape to make the center cutout. It looks so pretty! I wish I had remembered to do that! lol<br />
Bake on an ungreased cookie sheet in a preheated 375 degree oven for 10 - 12 minutes.<br />
Let the cookies rest 2 minutes on the cookie sheet and then transfer them to a baking rack. Let them cool completely.<br />
Spread a little jam on the bottom cookie, cover with the top of the cookie and then sprinkle with confectioners sugar.<br />
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Make extra, in fact go ahead and double the dough. You are going to wish you had more!<br />
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Yum! Yum! Yum!<br />
xoxoxo<br />
Buone Appetito<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-70861143544029796632013-11-11T16:39:00.002-05:002013-11-11T16:43:16.477-05:00Making Pasta with Friends <div dir="ltr" style="text-align: left;" trbidi="on">
Cooking with the Goomahs. Episode 1!<br />
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Please do not take offense. Goomahs (pl), or as we say, now sound it out Goo ma ahs is not a bad word. It doesn't mean what you think it means! The word actually comes from the Italian word Comare which means Godmother. So when my girlfriends and I get together we call each other the Goomahs. We are the Goomahs. We are Godmothers to each others daughters!<br />
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The other day we got together and decided to make some pasta together.<br />
I don't know how much Mariann really absorbed of the process since she was busy making cardone, 'scarole and beans, and stew. I should also mention that we were consuming alcoholic beverages. Let's just say it was a fun day. At the end of the day, we all ate well.<br />
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This is the pasta recipe I have that has been in my family for many years. It is the recipe we use as our dough for our homemade ravioli.<br />
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When we make ravioli we make 400 dozen. The following recipe over the years has been accommodated to our needs. We work with 5 pounds, 8 pounds or 10 pounds of flour at a time.<br />
Feel free to adjust to your own needs.<br />
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Pasta Recipe<br />
<br />
10 lbs flour<br />
<br />
6 cups luke warm water or more as needed<br />
8 whole eggs<br />
4 egg yolks<br />
olive oil (1/4 - cup to 1/2 cup)<br />
3 tablespoons salt<br />
<br />
mix all ingredients together until the dough starts to form adding the water a little at a time. The dough should be more on the dry side then on the wet side.<br />
<br />
8lbs flour<br />
<br />
4 1/2 cups warm water or more as needed<br />
4 eggs<br />
3 egg yolks<br />
olive oil (1/4 cup )<br />
2 1/2 tablespoons salt<br />
<br />
5 lbs flour<br />
<br />
2 whole eggs<br />
6 egg yolks<br />
1 Heaping Tablespoon Salt<br />
3 cups warm water or more as needed<br />
4 Tablespoons Olive Oil*<br />
* This is an estimate, we don't measure, we just eye ball.<br />
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Once every thing is mixed divide your dough in sections and using a damp cloth cover what you are not going to work with.<br />
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Run your dough through a pasta machine so it is smooth. I usually will work the dough between the numbers 5 - 6 on the dial depending on the type of pasta we want to eat. We like it very thin, light and fluffy!<br />
For more pictures of homemade pasta look <a href="http://thefoodcrawl.blogspot.com/2011/11/ravioli.html">here</a>, <a href="http://thefoodcrawl.blogspot.com/search/label/Bucatini">here</a> and for an actual video of pasta making while I was in Rome click <a href="http://thefoodcrawl.blogspot.com/2012/09/when-in-rome.html">here</a>.<br />
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Enjoy!<br />
xoxoxo<br />
Buon Appetito<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com1tag:blogger.com,1999:blog-6472213308394833455.post-73865943914349410842013-11-07T13:13:00.001-05:002013-11-07T17:05:57.818-05:00Pumpkin Scones<div dir="ltr" style="text-align: left;" trbidi="on">
We love pumpkins! Pumpkins can add so much flavor and moisture to whatever you are baking. Did you know that you can substitute a can of pumpkin puree for the oil and eggs in a cake mix? The outcome is a rich and moist delicious cake! Did I mention that it also has less calories? Amazing.<br />
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I found this recipe the other day while looking for recipes for pumpkins. Scones. I've never made scones. However, I know I like to eat scones! Not being a fabulous baker, I didn't know if they were difficult to make. I tend to look for easy recipes when baking. So when I saw this recipe for <a href="http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe">Pumpkin Harvest Scones</a> by King Arthur Flour I gave it a thumbs up and I put it on my list of things to try to bake.<br />
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I'll be bringing a big basket of these to our family gathering for Thanksgiving Dinner!<br />
<br />
I adapted the recipe from the King Arthur Flour Harvest Pumpkin Scones <b><a href="http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe">recipe</a></b>. For the original recipe please follow the <b><a href="http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe">link</a></b> I have provided. I didn't have cinnamon chips, or crystalized ginger chips. On my next shopping trip I'll pick those up.<br />
These were easy enough to make. We were eating them hot out of the oven. Delicious!<br />
<br />
Pumpkin Scones<br />
<br />
2 3/4 cups flour<br />
1/3 cup sugar<br />
1 Tablespoon baking powder<br />
3/4 teaspoon salt<br />
3/4 teaspoon ground cinnamon<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1/4 teaspoon ground allspice<br />
<br />
1/2 cup cold butter cut into pats<br />
<br />
2/3 cup canned pumpkin<br />
2 large eggs<br />
<br />
1 cup dried cranberries (choc. chips, cinnamon chips, raisins, etc)<br />
<br />
Mix all of the dry ingredients together. Add the butter and work into dry ingredients. Your mixture will be uneven and crumbly. Do not over work. It's ok if you see pieces of butter that haven't been fully incorporated.<br />
Add dried cranberries/raisins.<br />
<br />
In another bowl whisk pumpkin with the 2 large eggs. Add the dry ingredients to the pumpkin mixture.<br />
With a spoon mix in together. Do not over mix, or the scones will become tough. The dough will be lumpy, and sticky.<br />
<br />
Line a baking sheet with parchment paper and flour the parchment paper.<br />
<br />
Divide the dough in half and form 2 circles each about 5" - 6 " round and 3/4 inch thick.<br />
<br />
Brush each circle with milk and sprinkle with granulated sugar and cinnamon.<br />
<br />
Using a knife cut into 6 pieces/wedges and gently pull apart so that the pieces don't touch each other, about 1/2 inch apart. Freeze for 30 minutes uncovered.<br />
<br />
While the scones are in the freezer preheat the oven to 425 degrees.<br />
<br />
Bake scones 22 - 25 minutes or until golden brown and toothpick comes out of the center clean.<br />
<br />
Enjoy!<br />
<br />
If you have any questions, please email me. I'd love to hear from you!<br />
Thefoodcrawl@gmail.com<br />
<br />
Boun Appeitito!<br />
xoxo<br />
Lorraine<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMV6keXbyBnVXLQa9fAiZpYyjFYRVkk9MViWDX0lxyEcok6I29arGH-uMEA8cEnaSK1M2adxWIOFGR2XqFfZOJgY3UhMbLt0Bbqae67QQBQp0SjLhIeaF2G7BPfTNwJYuZyDFGBN2GUbQ/s1600/IMG_0259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMV6keXbyBnVXLQa9fAiZpYyjFYRVkk9MViWDX0lxyEcok6I29arGH-uMEA8cEnaSK1M2adxWIOFGR2XqFfZOJgY3UhMbLt0Bbqae67QQBQp0SjLhIeaF2G7BPfTNwJYuZyDFGBN2GUbQ/s320/IMG_0259.JPG" width="240" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGoNTqxjFViChOUfNW1TUtb2oYd1CXSxL8LASJUKLuIu79R5uDCq_kkm6_v4sIDZHCn7nye1KmtKSPJynAj4WL8Mg1ydF6iMC2saeVWwB97EEOC_KFILkD_sXDUlqnuXoOI39n_DKE6UZ/s1600/IMG_0261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGoNTqxjFViChOUfNW1TUtb2oYd1CXSxL8LASJUKLuIu79R5uDCq_kkm6_v4sIDZHCn7nye1KmtKSPJynAj4WL8Mg1ydF6iMC2saeVWwB97EEOC_KFILkD_sXDUlqnuXoOI39n_DKE6UZ/s320/IMG_0261.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Circles brushed with milk</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiit8RSo7VIUgd3NwHa2h7MEijkGiuHHNaUWOx7b-4ZeQVYZepdF8_3M_v-20KaWNTVEouZI5HqVTvk5j6PIbTyYohrXiZ5-RuTaClg9hfNeV97xESN6UxHlVcxQrlEWSyLTDyz-wWMR7xJ/s1600/IMG_0262.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiit8RSo7VIUgd3NwHa2h7MEijkGiuHHNaUWOx7b-4ZeQVYZepdF8_3M_v-20KaWNTVEouZI5HqVTvk5j6PIbTyYohrXiZ5-RuTaClg9hfNeV97xESN6UxHlVcxQrlEWSyLTDyz-wWMR7xJ/s320/IMG_0262.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cut into 6 wedges<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecA33KiU0Vy1s6O6FAfUbZVwCIoZuL2bDA__dgLU8hHKFm5m-ZOBaWfVW_wDvvB6jvq72l9fWbW_7LEyy0j6VBwZAeoOc8xrPQ6RuFsu-yPEAhpFy8cEMQPvU7JODcE6X407yKL5YqK9W/s1600/IMG_0263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecA33KiU0Vy1s6O6FAfUbZVwCIoZuL2bDA__dgLU8hHKFm5m-ZOBaWfVW_wDvvB6jvq72l9fWbW_7LEyy0j6VBwZAeoOc8xrPQ6RuFsu-yPEAhpFy8cEMQPvU7JODcE6X407yKL5YqK9W/s320/IMG_0263.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkled with sugar and cinnamon</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK97j86wVpunG4IPDXWo_jieA-qRnpP9Ydh6vGxthqraFRfD2yFTPRX7lVIAFHLlafJDadP_fmLE3fCMLKDgfEwvSNuu-ESWLxXO1W94XMlUUjXN6M6Mzzky7Y6YlC-Ney1v9xoDM3Ejo/s1600/IMG_0264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK97j86wVpunG4IPDXWo_jieA-qRnpP9Ydh6vGxthqraFRfD2yFTPRX7lVIAFHLlafJDadP_fmLE3fCMLKDgfEwvSNuu-ESWLxXO1W94XMlUUjXN6M6Mzzky7Y6YlC-Ney1v9xoDM3Ejo/s320/IMG_0264.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">into freezer for 30 minutes</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UHAen8R6_npNMCsZ3sBu40d-S-LCtxTFzTwCiUo1pciFNdIql4Y-ITy2nRo2EIOsLaCsQcwiQrsFVEsA_nUGuJ8VWsXAMt4UJVHKi91itTYrlQf4_hW1NjAaD-jv7tGMoRwGnZDCxA4j/s1600/IMG_0265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UHAen8R6_npNMCsZ3sBu40d-S-LCtxTFzTwCiUo1pciFNdIql4Y-ITy2nRo2EIOsLaCsQcwiQrsFVEsA_nUGuJ8VWsXAMt4UJVHKi91itTYrlQf4_hW1NjAaD-jv7tGMoRwGnZDCxA4j/s320/IMG_0265.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another batch of yumm!</td></tr>
</tbody></table>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-38131438955847584282013-10-31T13:20:00.000-04:002013-10-31T13:21:35.394-04:00Spaghetti Carbonara<div dir="ltr" style="text-align: left;" trbidi="on">
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Carbonara is an Italian Pasta dish from Rome that is based on eggs, cheese, bacon (or pancetta) and black pepper.<br />
While these ingredients are few and the dish sounds simple enough this dish has always been difficult for me to make.<br />
<br />
Many times I have thrown this into the garbage because the egg mixture became scrambled. While the taste is still there it just doesn't look that appealing. Curdled eggs just don't look good.<br />
<br />
The other day while I was making this I decided to try to add some of the hot pasta water to the egg mixture. It's a technique I use while I'm making Avgolemono Soup, a very tasty Greek egg and lemon soup to prevent the eggs from scrambling. I thought if it works with the soup, maybe this will have a chance.<br />
I was extremely happy with the outcome. My dish was perfect! It was creamy, smokey from the bacon and peppery just the way it's supposed to be!<br />
This is a rich hearty dish, full of flavor.<br />
If your looking for a wine to pair with this try a White Wine. Try an Italian wine from the Roman Hills called Frascati. You'll love the way the wine and the dish compliment each other.<br />
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<span class="Apple-style-span" style="color: #4f1f06; font-family: Georgia, serif;"><span class="Apple-style-span" style="font-size: 20px; line-height: 24px;"><br /></span></span>
1/4 White Onion thinly sliced<br />
4 slices of Thick Cut Peppered Bacon (Burgers Smokehouse preferred)<br />
Pancetta may also be used in place of the bacon<br />
2 egg yolks<br />
fresh cracked black pepper<br />
salt to taste<br />
1/4 cup parmesan cheese-freshely grated<br />
1/4 cup pecorino ramano - freshly grated<br />
2 Tablespoons sweet unsalted butter<br />
approximately 1 cup of reserved pasta water<br />
1 pound spaghetti<br />
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<br />
In a skillet on medium heat cook the onion until transparent. Add the bacon and cook until bacon is cooked and fat is rendered but not crispy. Set aside.<br />
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Fill a large stockpot with water and bring to a rolling boil. Salt the water to taste. Add spaghetti and cook as instructed. Do not over cook.<br />
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While spaghetti is cooking beat two egg yolks with a fork and add the cheeses. This will make a very thick paste. Season the mixture with salt and pepper.<br />
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While the spaghetti is cooking, using a ladle remove some of the pasta water and a little at a time add it to the egg mixture. You do not want the eggs to scramble. Keep adding the pasta water until your mixture is loose.<br />
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Drain the spaghetti, reserving some of the water.<br />
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Add the egg mixture to the spaghetti a little at a time until all is mixed in, toss with the bacon and onions. If too thick add a little more of the pasta water.<br />
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Top with some freshly grated cheese and another turn or two from the pepper mill and serve.<br />
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Buon Appetito<br />
xoxoxo<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-21758332158980947652013-04-11T00:44:00.001-04:002013-04-11T01:14:36.125-04:00Hey, remember me?<div dir="ltr" style="text-align: left;" trbidi="on">
I do remember you!<br />
<br />
I do apologize for not keeping a steady flow of new recipes and ideas coming your way. I do promise to be a little bit better about it.<br />
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There are many days that we sit down and enjoy a fantastic meal. Some days it's something new and exciting and some days it's just a repeat of a family favorite. When it's something new and it's really good, someone will say, "why don't you write about that?" The answer is really so very simple. I didn't document a single moment in preparing the meal, nor did I take a picture of anything before the plates were completely swiped clean! So there, you have the reason why I haven't been posting. Like the Rod Stewart song says, "Every picture tells a story don't it"? I may not be able to clearly express myself through my words all the time but if I have a picture....well, sometimes it's all I need!<br />
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Tonight was perfect. I found myself alone in the house, getting ready to make dinner for myself. (Yes, I do cook for myself. I enjoy good food. It's more fun to dine with others but hey, if I'm going to eat alone its got to be good!)<br />
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I spent a huge amount of time on the computer today researching some places to stay in Cabo and started yearning for those tastes that come from across the border. There was a dish that I shared with my daughter Zoe on a trip a few years back, a delicious seafood soup, and decided to play with those flavors. Lucky for me, I always have an extra bag of shrimp and calamari in the freezer. My camera was ready to go and I was all set up. <br />
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I started by chopping an onion, 5 cloves of garlic, and 2 bunches of green onions (we also call them scallions) and on medium heat cooked them until they began to sweat. At this time I added one jalapeño pepper which I had finely diced.<br />
My friend Bobby is so good to me. He sent me this fabulous seasoning from Mexico and I added 2 tablespoons of the seasoning to the garlic and onions and then added just enough tequila to make the mixture move a little.<br />
I let the tequila cook off a little, and if you would like you may also add some wine at this time. Give the wine enough time for the alcohol to burn off before adding the squid or shrimp. I added about 2 pounds of squid, which were cleaned and the tubes were cut into rings. Italian plum tomatoes were then hand crushed, about 2 pounds, and mixed in. Protect yourself! It's a messy job hand squishing tomatoes. Without an apron my shirt gets zapped with tomato juice!<br />
Next add the 2 pounds of shrimp, I like to use the size 12-16 to a pound , they are nice and plump and can be cut into a bite size and still have a clean fresh taste. I clean the shrimp, devein them and remove the tails. They are big enough to cut into 3 pieces each.<br />
Add a handful of fresh chopped cilantro, fresh sage, and season with salt and pepper to taste. and Cook for another 5 minutes - 10 minutes. You do not want to over cook the shrimp or the calamari.<br />
Ladle the soup into a nice big bowl, give it a squeeze of some fresh lime juice, garnish with a few slices of avocado and chopped cilantro, serve with a Tostadas, and enjoy!<br />
Buon appetito<br />
xoxoxo<br />
Lorraine ❤<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0White Plains White Plains41.018855 -73.777176tag:blogger.com,1999:blog-6472213308394833455.post-22176491103024879062013-01-27T16:39:00.002-05:002013-01-27T16:39:49.911-05:00Almost Monday<div dir="ltr" style="text-align: left;" trbidi="on">
Has it already been a week?<br />
Time really does go by quickly when having fun!<br />
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I'm leaving on a Mexican adventure. I plan on coming back with plenty of photos of the delicious cuisine offered in Baja Mexico!<br />
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In the meantime, I have entered a pizza that my family and I love to make (and eat) into a contest. It's the Cavit's 8 annual pizza contest offered on facebook. So...if you have access to facebook, I sure would love it if you would be kind enough to vote for me. Please tell some of your friends too! I really appreciate the votes!<br />
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The recipe for this yummy pizza is posted on the contest page! Enjoy!<br />
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Here's the link! Thanks so much!<br />
<a href="https://www.facebook.com/cavitwines/app_364972153598973?app_data=recipe.9211576">Nona's sun dried tomato and pepperoni pizza</a><br />
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Have a great week!<br />
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Buon Appetito<br />
xoxoxo<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-15309170787928007742013-01-20T20:58:00.001-05:002013-01-20T20:58:12.303-05:00A Brand New Year<div dir="ltr" style="text-align: left;" trbidi="on">
I can't believe that it has been so long since my last post. <br />
Looking back on this past year has been full of many wonderful moments to reflect on.<br />
There have also been some very emotional raw moments that have taken the wind out of my sails on some days.<br />
I've let my sails flap a little too long without direction.<br />
It's time for me to make a move so to speak and take charge, so, I'm back!<br />
I may not post every day, but I would like to make a commitment to post a recipe at least once a week. Hopefully, for those of you who haven't given up on me you will look forward to seeing my posts come every Monday.<br />
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As always I love to hear from you. If you would like me to post a recipe that you have seen me post a picture of on pinterest or facebook, please let me know. I'd be more than happy to share the recipe with you!</div>
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Rosemary Lemon Chicken with Artichoke Hearts</div>
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8 Chicken Thighs on the bone with skin on</div>
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salt and pepper</div>
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rosemary </div>
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2 lemons, juiced</div>
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2 tsp capers </div>
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4 cloves garlic, smashed</div>
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5 cups baby spinach leaves</div>
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1 can of artichoke hearts, rinsed and drained</div>
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1/2 cup liquid (water or chicken stock)</div>
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1/2 cup white wine * optional</div>
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In a pan that is large enough to cook all the chicken heat up enough vegetable oil to coat the bottom of the pan. I cook the chicken on a medium heat level.</div>
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Season each piece of chicken with salt, pepper and rosemary leaves.</div>
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Place the chicken skin side down in the pan and let the chicken skin get nice and crispy. Let it cook. Do not try to turn it right away. After about 10 minutes, when it is ready, the chicken will kind of release itself. The skin should be nice and crispy and you should have a beautiful golden brown color on each piece of chicken. Turn each piece of chicken over and continue to cook. Add the smashed garlic to the pan. Add the juice from the 2 lemons, scraping the bottom of the pan to help it deglaze. Add a little bit of water at this time if needed. Add the capers, wine and artichoke hearts and continue to cook until chicken is cooked through. Depending on the size of the chicken thighs, usually about another 15 minutes. If you need more liquid add some chicken stock or some water. </div>
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You don't want the chicken to be covered with the liquid, you just want there to be some liquid in the pan.</div>
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When the chicken is done, (clear juices runs by the bone) spoon the chicken and it's juices over the spinach. The spinach will wilt, and you will have a delicious tasting dish. It's so easy to make and everyone will enjoy it. </div>
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If you would like to use chicken breasts rather than thighs please adjust the cooking time accordingly.</div>
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Buon Appetito</div>
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xoxoxo</div>
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Lorraine</div>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com1tag:blogger.com,1999:blog-6472213308394833455.post-29611246631781957252012-11-21T01:26:00.000-05:002012-11-21T01:26:44.955-05:00Pumpkin Cheese Cake<div dir="ltr" style="text-align: left;" trbidi="on">
I saw a recipe in my local paper The Journal News the other day and it looked fabulous. It was for a Pumpkin Cheesecake. This time of year anything made with pumpkin gets me excited. I love the taste of pumpkin! Pumpkin and butternut are my favorite.<br />
The recipe is adapted from a country singer Trish, that's all I remember about her. I did change a few things in the recipe, but I don't think that it would make that much of a difference. She used pecans and I used walnuts (its's what I had in the house) and I added a hint of orange zest...because I like it. Otherwise, everything else is pretty much as Trish said to make it.<br />
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20 gingersnap cookies crushed<br />
1/2 cup pecans, chopped fine<br />
1/2 stick unsalted butter melted<br />
<br />
mix all together and line the bottom of a 9" spring form pan and bake in a 350 preheated oven for 8 - 10 minutes. Let cool.<br />
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With an electric mixer,<br />
Beat 16 ozs of cream cheese with 1/2 cup sugar .<br />
Add 1 tsp vanilla.<br />
Add 3 eggs, adding each egg, one at a time.<br />
Mix well.<br />
Reserve one cup of the mixture. Cover and refrigerate for 15 minutes.<br />
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To the cheese mixture add 1 cup of pumpkin puree<br />
1/4 cup of sugar<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
*orange zest<br />
taste it and see if you want to add some more cinnamon or nutmeg. I did!<br />
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Take your mixture out of the refrigerator and only using half of the reserved mixture drop spoonfuls into the bottom of your pan. Now put your pumpkin mixture on top. Now spoon the remaining cheese mixture onto of the pumpkin mixture. Using a butter knife swirl through the top and make a marble design.<br />
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Bake at 350 for 50 - 60 minutes.<br />
Trish didn't say to bake the cheesecake in a water bath, but I went ahead and did that anyway. I can't wait to take a bite of this one!<br />
Happy Thanksgiving!<br />
<br />
xoxoxo<br />
Buon Appetito<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-16227708214189049312012-10-16T10:31:00.001-04:002012-10-16T10:31:43.132-04:00Tuscany Tonight<div dir="ltr" style="text-align: left;" trbidi="on">
Awhile back I won a contest for a recipe I submitted called Tuscany Tonight.<br />
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I will write more about this later. It was a fabulous evening!<br />
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For now, I'd just like to post these two links until I have enough time to compose myself and write a worthwhile entry.<br />
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below is the link for the press release from the wine company that sponsored the contest</div>
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<a href="http://www.prweb.com/releases/2012/10/prweb9972094.htm">http://www.prweb.com/releases/2012/10/prweb9972094.htm</a></div>
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below is the link where you may view some pictures from the evening</div>
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<a href="https://plus.google.com/photos/101207826683968552675/albums/5797333697203837169">https://plus.google.com/photos/101207826683968552675/albums/5797333697203837169</a></div>
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I'm attempting to make some of Chefs focaccia today. I'll let you know how that turns out!</div>
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xoxoxo</div>
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Lorraine</div>
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-81458235961449675992012-10-11T13:51:00.000-04:002012-10-16T10:32:44.706-04:00Pumpkins are not just for Pie<div dir="ltr" style="text-align: left;" trbidi="on">
Usually when I think of pumpkins I usually think of a delicious pumpkin pie.<br />
I love pumpkin pie!<br />
But for today let's think of the pumpkin in another way other than "pie".<br />
For instance if you carve out the inside of the pumpkin you can use it for a vase and make a lovely fall centerpiece for your table.<br />
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We hollowed out the inside of the pumpkin and then arranged some lovely fall flowers inside the pumpin that we thought would look nice on our table. It looked beautiful!<br />
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Another way you can use a pumpkin is to use it as an actual serving dish. You just need to find the right size pumpkin that you want to work with!<br />
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This recipe was so easy to make. In fact I made 3 different variations of this pumpkin dip.<br />
Recipe 1<br />
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8 ozs cream cheese - softened at room temp<br />
2 cups powdered sugar<br />
Mix the powdered sugar and cream cheese together until smooth<br />
Add 15 ozs of pumpkin puree<br />
add 1 tsp of each spice cinnamon, ground ginger, and ground nutmeg<br />
adjust to your taste<br />
zest of one orange and mix all together and put into pumpkin<br />
sprinkle top with a little bit of brown sugar<br />
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Recipe 2<br />
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1 package of instant vanilla pudding<br />
1 pint of whipping cream<br />
With an electric mixer beat on med and then high speed for about one minute until thick<br />
fold in 15 ozs pumpkin puree<br />
add cinnamon, ground ginger, and ground nutmeg<br />
add zest of one orange<br />
chill for 20 minutes and then fill pumpkin and serve<br />
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Recipe 3<br />
<br />
1 package of instant vanilla pudding<br />
1 large container of Greek Yogurt (I used Fagee)<br />
Beat with electric mixer until thick<br />
add pumpkin puree and spices and orange zest as above<br />
chill for 20 minutes before serving<br />
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Serve this with some gingersnap cookies, cinnamon grahams, pecan sandie, and some sliced apples.<br />
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Buon Appetito<br />
xoxoxo<br />
Lorraine<br />
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Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-74271444313699576212012-09-28T16:11:00.001-04:002012-09-28T16:13:25.527-04:00When in Rome...<div dir="ltr" style="text-align: left;" trbidi="on">
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...Make pasta!<br />
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I am back from a fabulous 2 week vacation with my husband. We sailed the French, Italian and Spanish Riviera's on a Holland America Cruise Ship. What a great time! We met so many interesting people and have come home with lists of names and addresses of people who live all over the world with invitations and promises to visit our new friends again some as close as New Jersey and some as far away as Bali!<br />
It's really amazing how all industries are catering to the foodie crowds. The excursions that interested me the most were the ones that were centered around food, creating food, finding food, shopping for food, and most of all eating food!<br />
When in Rome we decided to go to the Roman Countryside and we had the opportunity to go to a Estate in Ariccia. We were told that a Count still lives on the Estate and makes wine. I didn't meet the Count, but I did meet his son!<br />
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We pulled into the Estate. It was beautiful! I'll let the pictures do the talking.<br />
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<tr><td class="tr-caption" style="text-align: center;">pomegranates!</td></tr>
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We were led into a courtyard area, where a large banquet table was set up with some appetizers and some sweet white wine and homemade bread. Best of all was Nona waiting for us for the pasta demonstration. With just flour and water she was going to show us how to make a delcious homemade pasta.<br />
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We could choose to watch her or help her. So with permission I filmed her as she rolled out the gnocci and then not being shy I jumped in on the action myself. I could tell by her big smile and thumbs up that she gave me that I did a great job!<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzj0AYdS8kxrEwkIFL8uWY1iU_GKNqm4beCW-TmzOgs5orUjYNFQdb_cTDWi6JUTfzpVP7uDoK4y_AlByqdFA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
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I have another video to upload but blogger keeps telling me that there's an error! It's only 51 seconds long! geez!<br />
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After making the pasta we all went into the dining room where the red and white wine flowed freely and we were served a delicious lunch.<br />
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There was an antipasti of fresh grilled vegetables, a beautiful salad with fresh aragula followed with the pasta we made with a meat sauce and lasagna. I was so busy eating that I forgot to take pictures.<br />
Afer lunch they gave us a tour of the inside of the building and showed us a small wine cellar.<br />
I quickly spotted the homemade limoncello! I wish they had given us a few shots of that after lunch!<br />
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<br />
Ciao!<br />
Buon Appetito<br />
xoxoxo<br />
Lorraine<br />
<br />
<br />
<br /></div>
Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-73972588628850575572012-09-07T16:08:00.003-04:002012-09-07T16:08:50.493-04:00Summer Short Ribs<div dir="ltr" style="text-align: left;" trbidi="on">
Is there such a beast? Sounds like a contradiction to me. Usually made in the winter months, braised slowly for hours to make a hearty, belly warming meal, short ribs are always a favorite...in the winter, but in the summer? I'm not so sure.<br />
So while gazing at a box of beautiful ripe white peaches I thought that I could somehow mix the two and come up with a dish that would taste really good.<br />
So I gathered up some other ingredients, sort of like a mystery box challenge, fit for an entree round on Chopped and came up with Summer Short Ribs.<br />
Beef Short Ribs! Cooked with porcini mushrooms, white peaches, and onions and braised in a white wine and burbon sauce. For a garnish I cut a peach in half, dipped it in brown sugar and let the peach brown in some butter.<br />
There are some nice flavors happening here!<br />
My husband and I are off for a fabulous 2 week trip to Italy, France and Spain.<br />
I look forward to sharing pictures with you when I get back.<br />
<br />
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<br />
Enjoy!<br />
Buon Appetito!<br />
xoxoxo<br />
Lorraine</div>
Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-80024345504694567202012-08-24T12:11:00.000-04:002012-08-24T12:11:37.130-04:00Ribolita<div dir="ltr" style="text-align: left;" trbidi="on">
While not your typical <a href="http://en.wikipedia.org/wiki/Ribollita">Ribolita</a>, this was absolutely delicious and will satisfy both the meat eaters and the vegetarians in your life.<br />
I made this without any meat tonight, and did not use the typical leafy vegetables that are usually used for this delicious twice heated soup. I used what I had, and what I had came from my own garden and that made it taste even better.<br />
I started by cutting up an onion and a few cloves of garlic.<br />
I added them into a stock pot with enough olive oil to coat the bottom of the pan and cooked the onions until they were cooked to a clear color. I added the garlic, and then I added a huge zucchini that I had cut up into chunks, skin and all. This is where my recipe changes from a traditional Ribolita. I believe that Kale, Escarole, Spinach, Chard and or other leafy greens would have been used. I just didn't have them!<br />
I cooked the zucchini until they started to wilt and then I added some fresh cut up tomatoes from the garden.<br />
I added enough vegetable stock to cover my cooking vegetables and seasoned the soup with salt, pepper, a pinch or red pepper flakes, and pinches of fresh rosemary, fresh thyme, and fresh sage.<br />
I added a can of Cannellini beans. I know, I cheated. I usually like to cook them, I just didn't plan this one out.<br />
I always keep the "rind" from the parmesan cheese wrapped up in my freezer. I added a nice piece to the soup. It's going to add such nice flavor!<br />
I brought it all to a boil, added a few chunks of day old stale bread and a few handfuls of <a href="http://www.ask.com/wiki/Fregula?">Fregula</a>.<br />
Fregula is beautiful little round balls of pasta. You cook it like you would cook rice. It is delicious. I once had an argument with someone who insisted that it was a legume. Boy is that a story for another another time! I just love google! haha!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0Fr73MvTXDJIIxky9vzQjiid0SPu-KwDO67fFbti-J1GfQ8pFUC88mrb6i3p4VGQo2E9d0pyk3qEICiwN34hvUykM3lNWcnGUoS8T-I-uiywz1BW235ZMhNu3msyQnmsbc7iSBeX60_H/s1600/fregula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0Fr73MvTXDJIIxky9vzQjiid0SPu-KwDO67fFbti-J1GfQ8pFUC88mrb6i3p4VGQo2E9d0pyk3qEICiwN34hvUykM3lNWcnGUoS8T-I-uiywz1BW235ZMhNu3msyQnmsbc7iSBeX60_H/s1600/fregula.jpg" /></a></div>
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I covered the pot and let it all simmer for another 15 - 20 minutes.<br />
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<br />
Just before serving I added a little fresh chopped parsley and some grated parmesan cheese, and drizzled a little extra virgin olive oil on each serving. Yum!<br />
<br />
I think I heard a moan from the table. It was that good!<br />
<br />
I'm going to make this again, and the next time I make it there is going to be some pancetta and leafy veggies simmering in the pot!<br />
<br />
Enjoy!<br />
<br />
Buon Appetito!<br />
xoxoxo<br />
Lorraine</div>
Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0tag:blogger.com,1999:blog-6472213308394833455.post-12429460180767813602012-07-16T12:15:00.000-04:002012-07-16T12:15:47.112-04:00Zucchini Bandits<div dir="ltr" style="text-align: left;" trbidi="on">
If you are reading this you are probably thinking that you have seens these before. To which I can say, You are right, you have! Zucchini Flowers or Zucchini Blossoms, are a staple in our home the summer months. I plant extra zucchini plants just for the flowers!<br />
My family loves these to the point of even suggesting a zucchini flower raid when we don't have enough from our own garden. I won't go into the details about our raids, I'm sure you will understand why! I seem to get caught in the act all the time! My husband has told me that he can see the headlines now...Local woman arrested stealing zucchini flowers...and he's not bailing me out!<br />
I have no shame!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wn1ba97X9KHtx7b2vHDuYCHhFj7wtvwhpetI1wsFnhA6QFl8W8FbfHfs1h-QSmjfyG7PaMV7BQJ3nUmjkn6VJ_qgZUumIotm2l3UdpAPGpEbsReGe0O1zVaxqpQ5EGXOyhNE999fCCbM/s1600/zucchini+plant+with+flower+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wn1ba97X9KHtx7b2vHDuYCHhFj7wtvwhpetI1wsFnhA6QFl8W8FbfHfs1h-QSmjfyG7PaMV7BQJ3nUmjkn6VJ_qgZUumIotm2l3UdpAPGpEbsReGe0O1zVaxqpQ5EGXOyhNE999fCCbM/s320/zucchini+plant+with+flower+.JPG" width="240" /></a></div>
I think I'll start knocking on doors asking for them. Perhaps my luck will be better that way! I've even gone to the local farm and asked them to sell me the flowers but they just won't give them up. They think they need all the flowers for the vegetable to grow. They don't. Some of them grow on a long stem and those are the ones to pick, early in the morning when they are wide open. It makes them easier to clean and stuff.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUBxi6owzZXdori25bpwAh6hNlvE66KgGuTWHgbxuozkrq5RMcYlx_QR_cSQTumV2Py8s7YU3OqKGH14NeMC2MOCQFHlHurX_zTIDyeGR5D5WCf31D8HbR3GBAQg01xtSMwuQWjfbUriu/s1600/stuffed+flowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUBxi6owzZXdori25bpwAh6hNlvE66KgGuTWHgbxuozkrq5RMcYlx_QR_cSQTumV2Py8s7YU3OqKGH14NeMC2MOCQFHlHurX_zTIDyeGR5D5WCf31D8HbR3GBAQg01xtSMwuQWjfbUriu/s320/stuffed+flowers.JPG" width="240" /></a></div>
If you would like the recipe for these delicious stuffed zucchini flowers you can find it<a href="http://thefoodcrawl.blogspot.com/2011/08/stuffed-zucchini-flowers.html"> here</a>.<br />
We also love pasta made with zucchini and if you have extra stuffing left over you can use it to create a delicious tasting dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TxLY7vxhvrsiJdCIHxMn4HyASLftXYU4rSnKMBwg62rE2xSS53fVjRsSWZBCSwcFlolBW6VWh9iCxNbfvBfv4jB8MsECKp8K9OZw8jVLsVwBMVCm2-Uoyx0pxvTPsbzoYyJfzxNyz-U_/s1600/pasta+with+sausage%253Azucchini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TxLY7vxhvrsiJdCIHxMn4HyASLftXYU4rSnKMBwg62rE2xSS53fVjRsSWZBCSwcFlolBW6VWh9iCxNbfvBfv4jB8MsECKp8K9OZw8jVLsVwBMVCm2-Uoyx0pxvTPsbzoYyJfzxNyz-U_/s320/pasta+with+sausage%253Azucchini.JPG" width="240" /></a></div>
I submitted the recipe for the above dish in a contest being offered by <a href="https://www.facebook.com/premiofoods?sk=app_95936962634">Premio foods</a>. Check out the contest. You might want to submit one of your own recipes using their products.<br />
<br />
Here's my recipe for the above dish.<br />
<br />
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<br />
<div class="MsoNormal">
Paccheri di Pasta Fresca con <span style="mso-spacerun: yes;"> </span>Salsiccia e Zucca</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 pound Premio sweet sausage</div>
<div class="MsoNormal">
1 pound Pasta, such as a Paccheri or an extra large Rigatoni</div>
<div class="MsoNormal">
1 large green squash, cut into 1” pieces with skin on</div>
<div class="MsoNormal">
2 tablespoons extra virgin olive oil</div>
<div class="MsoNormal">
2 medium yellow onions, diced</div>
<div class="MsoNormal">
4 cloves garlic, minced</div>
<div class="MsoNormal">
1/2 cup chopped fresh parsley</div>
<div class="MsoNormal">
1/2 pound fresh mozzarella</div>
<div class="MsoNormal">
freshly grated Italian cheese, such as parmesean </div>
<div class="MsoNormal">
1 tsp beef bullion paste</div>
<div class="MsoNormal">
1/2 cup red wine</div>
<div class="MsoNormal">
1/2 cup pasta water</div>
<div class="MsoNormal">
salt and black pepper to taste</div>
<div class="MsoNormal">
a pinch of red pepper flakes</div>
<div class="MsoNormal">
a pinch of rosemary</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
>In a large skillet heat the olive oil and add the
chopped onions and garlic. </div>
<div class="MsoNormal">
>Take the sausage meat out of the casing, and break<span style="mso-spacerun: yes;"> </span>into pieces. </div>
<div class="MsoNormal">
>Add the sausage to the cooking onions and garlic. </div>
<div class="MsoNormal">
>Cook on medium heat for approximately 10 - 15 minutes or
until cooked<span style="mso-spacerun: yes;">
</span>through.</div>
<div class="MsoNormal">
>Add the beef bullion paste, red wine and mix
well.</div>
<div class="MsoNormal">
>Add the zucchini </div>
<div class="MsoNormal">
>Cook for another 10 minutes.</div>
<div class="MsoNormal">
>Add fresh chopped parsley</div>
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<br /></div>
<div class="MsoNormal">
>Cook the pasta in a seperate pot with salted water.</div>
<div class="MsoNormal">
>When pasta is cooked, remove from water and reserve 1
cup of the pasta water</div>
<div class="MsoNormal">
>Add pasta to the sausage mixture, add the pasta water if needed to make sure all the pasta gets a hint of the sauce</div>
<div class="MsoNormal">
>Add the fresh mozzarella and freshly grated cheese</div>
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<br /></div>
<div class="MsoNormal">
<o:p> Serve in seperate bowls and enjoy!</o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p>Buon Appetito</o:p></div>
<div class="MsoNormal">
<o:p>xoxoxo</o:p></div>
<div class="MsoNormal">
<o:p>Lorraine</o:p></div>
<!--EndFragment--></div>Lorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.com0