tag:blogger.com,1999:blog-65490491978328485702024-03-14T00:09:27.684-04:00Indulge & EnjoyIndulge in bold and decadent flavors...Enjoy delicious, home-cooked disheskimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.comBlogger271125tag:blogger.com,1999:blog-6549049197832848570.post-58922268396235075112011-03-05T08:21:00.005-05:002011-03-06T20:54:37.541-05:00Orzo with Roasted Vegetables<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I made this dish for a ladies’ pot luck luncheon I attended. Roasting the vegetables enhances the flavors, and it’s so easy to just throw in the oven while you prepare the rest. The feta is a nice complimentary flavor against the roasted veggies, and the pignolis offer a subtle crunchy texture. This is a great dish for a crowd or even a picnic, since it’s best served at room temperature.</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-S06zzw2sjNY/TXQ6nsWfxlI/AAAAAAAAA-g/skk-tMcBeLY/s320/IMG_0965.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581150291813713490" /> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Source: </span><a href="http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html"><span class="Apple-style-span" style="font-size: small;">Orzo with Roasted Vegetables</span></a><span class="Apple-style-span" style="font-size: small;">, Barefoot Contessa Parties!</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 small eggplant, peeled and ¾-inch diced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 red bell pepper, 1-inch diced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 yellow bell pepper, 1-inch diced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 red onion, peeled and 1-inch diced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 garlic cloves, minced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">⅓ cup good olive oil</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1½ teaspoons kosher salt</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ pound orzo or rice-shaped pasta</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the dressing:</span></span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">⅓ cup freshly squeezed lemon juice (2 lemons)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">⅓ cup good olive oil</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon kosher salt</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">To assemble:</span></span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 scallions, minced (white and green parts)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ cup pignolis (pine nuts), toasted</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¾ pound good feta, ½-inch diced (not crumbled)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">15 fresh basil leaves, cut into julienne</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 425 degrees F.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-22302104093226688572011-02-23T20:33:00.003-05:002011-03-06T20:51:05.754-05:00Salmon with Honey-Mustard Glaze<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: small; ">I don’t often cook from this cookbook, which has many recipes that serves 2 people, but since McHubby was on travel this week, I didn’t want to make a big dish that I’d be eating all week long.</span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This was a quick dish to prepare, another bonus for me during a busy work week. I used ¼ cup of panko bread crumbs instead of the crumbled crackers. You can simply assemble the fish while the oven preheats, and then it only takes minutes to bake to perfection.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-YRpyv-g0XDY/TXQ56T83vZI/AAAAAAAAA-I/hqnEttllybg/s320/IMG_0962.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581149512169667986" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Source: Salmon with Honey-Mustard Glaze, </span><a href="http://www.amazon.com/Bride-Groom-First-Forever-Cookbook/dp/081183493X"><span class="Apple-style-span" style="font-size: small;">Bride & Groom First and Forever Cookbook</span></a></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 skinless salmon fillets (8 ounces each)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons stone-ground mustard</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons crème fraîche or sour cream</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons honey</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon dried dill weed</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 crackers, such as Ritz, crumbled</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place the salmon on the prepared baking sheet. Combine the mustard, crème fraîche, honey, and dill weed in a small bowl. Spread with the cracker crumbs just before placing in the oven. Bake until the salmon is barely cooked through, 12 to 15 minutes. Serve immediately.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"><a href="http://2.bp.blogspot.com/-c7qqtlXQeS8/TXQ5xHH_O2I/AAAAAAAAA-A/dUSiZYm2fJ4/s1600/IMG_0963.JPG"><img src="http://2.bp.blogspot.com/-c7qqtlXQeS8/TXQ5xHH_O2I/AAAAAAAAA-A/dUSiZYm2fJ4/s320/IMG_0963.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581149354107812706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-44432009087790015772011-02-23T20:03:00.006-05:002011-03-06T20:56:16.770-05:00Stovetop Macaroni and Cheese<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Who doesn’t just </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">love</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> macaroni and cheese? Mac and cheese is perhaps the ultimate of all comfort foods, and everyone has their favorite, whether it’s the recipe that mom used to make or the one from the blue box. For me, mac and cheese is certainly a splurge and not on my usual diet.</span></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This recipe is a pretty easy method to make. No baking involved at all. I substituted cavatappi pasta for the elbow macaroni. If you use purchased bread crumbs as I did (I used panko), there is no need to sauté them in butter. Use a nice sharp cheddar or substitute any other favorite cheese that melts evenly. Then, simply indulge and enjoy!</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-aauw3SQD09Y/TXQ6WqkYSXI/AAAAAAAAA-Y/TfMJvGrXbuE/s320/IMG_0960.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581149999277295986" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Source: Stovetop Macaroni and Cheese, </span></span><a href="http://www.amazon.com/Bride-Groom-First-Forever-Cookbook/dp/081183493X"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bride & Groom First and Forever Cookbook</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bread crumbs</span></span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ tablespoon unsalted butter</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ cup fresh bread crumbs</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Pinch of kosher salt</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Macaroni and cheese</span></span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 egg</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¾ cup evaporated milk</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon dijon mustard</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon kosher salt, plus more as needed</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Dash of hot red pepper sauce</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 ounces (1 cup) elbow macaroni</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon unsalted butter</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1½ cups (2 ounces) shredded sharp cheddar cheese</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">To prepare the bread crumbs:</span></span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Melt the butter in a medium skillet over medium heat. When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browning. Add the kosher salt and set aside.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">To make the macaroni and cheese:</span></span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Lightly whisk the egg in a small bowl. Add the evaporated milk, mustard, the ¼ teaspoon kosher salt, freshly ground pepper to taste, and hot red pepper sauce.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Drain and return the pasta to the pan. Set over low heat, add the butter, and stir until melted. Add the evaporated milk mixture and the cheese. Stir until the cheese melts and the mixture thickens, about 3 minutes. Adjust the seasonings with more kosher salt if necessary. Serve immediately, sprinkled with the bread crumbs. (If not eaten right away, macaroni and cheese will thicken. Just stir in some of the remaining evaporated milk to thin to the desired consistency.)</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"><a href="http://4.bp.blogspot.com/-SXM_NhnhCDQ/TXQ6NWbI46I/AAAAAAAAA-Q/FkrCuDXaaTg/s1600/IMG_0959.JPG"><img src="http://4.bp.blogspot.com/-SXM_NhnhCDQ/TXQ6NWbI46I/AAAAAAAAA-Q/FkrCuDXaaTg/s320/IMG_0959.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581149839251006370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-89871659634641751052011-02-20T21:09:00.002-05:002011-03-06T20:48:50.266-05:00Apple Crisp<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For a super easy and tasty dessert or even a sweet side dish, try this slow-cooker apple crisp. Use an all-purpose cooking apple like Granny Smith, Fuji, or Braeburn. Cooking with a slow-cooker makes this dish so easy! Just put everything in the slow-cooker pot, stir together, sprinkle the “crisp” topping over top, and let the slow-cooker do all the work. Serve with a scoop of </span></span><a href="http://indulgeandenjoy.blogspot.com/2009/05/easy-ice-cream.html"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">vanilla ice cream</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> and enjoy!</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-2N6Z9VBlEL0/TXQ5ZrtytmI/AAAAAAAAA94/OaDGGbwjzw4/s320/IMG_0958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581148951613191778" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Source: Apple Crisp, </span></span><a href="http://www.amazon.com/Southern-Living-Slow-Cooker-Kitchen-Tested-Mouthwatering/dp/0848731069"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Southern Living Slow-Cooker Cookbook</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 large Granny Smith apples, peeled and sliced (about 4 pounds)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1½ cups all-purpose baking mix, divided</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup firmly packed light brown sugar, divided</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons lemon juice</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons vanilla extract</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon ground cinnamon</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon ground nutmeg</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5 tablespoons butter, cut into pieces and divided</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><a href="http://indulgeandenjoy.blogspot.com/2009/05/easy-ice-cream.html"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Vanilla ice cream</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Combine apples, ½ cup baking mix, ½ cup brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg, tossing to coat. Add 3 tablespoons butter. Spoon into a lightly greased 5-quart slow cooker.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Combine remaining 1 cup baking mix and remaining ½ cup brown sugar; cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cover and cook on low for 7½ hours or until apples are tender and topping is golden. Serve with ice cream.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-74837185505540190662011-01-30T15:46:00.004-05:002011-01-31T21:18:14.828-05:00Zucchini Vichyssoise<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 12px; "><span style="letter-spacing: 0.0px"><a href="http://en.wikipedia.org/wiki/Vichyssoise">Vichyssoise</a> is a thick soup made of puréed leeks, potatoes, cream, and chicken stock and can be served hot or cold. On this cold winter's night, I'm definitely eating mine hot! </span>In this recipe, zucchinis are also included as an ingredient, and it marries well with the leeks and potatoes. For a vegetarian version, simply substitute vegetable stock for the chicken stock. This soup is easy to prepare, especially if you use a handheld blender (one of my favorite kitchen tools) to purée. It has an earthy but simple and smooth flavor. Garnish with chives or even oyster crackers!</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TUdtR9Ig-kI/AAAAAAAAA9s/0oQ5qNSq_-k/s320/IMG_0937.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568539619502389826" /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">Source: </span><span class="Apple-style-span" style="color: rgb(0, 0, 153); "><a href="http://www.foodnetwork.com/recipes/ina-garten/zucchini-vichyssoise-recipe/index.html"><span style="text-decoration: underline ; letter-spacing: 0.0px">Zucchini Vichyssoise</span></a>, <a href="http://www.amazon.com/Barefoot-Paris-Easy-French-Food/dp/1400049350"><span style="text-decoration: underline ; letter-spacing: 0.0px">Barefoot in Paris</span></a></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><br /><span style="letter-spacing: 0.0px"></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b>Ingredients</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">1 tablespoon unsalted butter</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">1 tablespoon good olive oil</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">5 cups chopped leeks, white and light green parts (4 to 8 leeks)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">4 cups chopped unpeeled white boiling potatoes (8 small)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">3 cups chopped zucchini (2 zucchinis)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">1½ quarts <a href="http://indulgeandenjoy.blogspot.com/2009/01/chicken-stock.html"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;">chicken stock</span></a> or canned broth</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">1 teaspoon kosher salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">½ teaspoon freshly ground black pepper</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">2 tablespoons heavy cream</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">Fresh chives or julienned zucchini, for garnish</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b>Directions</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">Heat the butter and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.</span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com1tag:blogger.com,1999:blog-6549049197832848570.post-13075902365013539082011-01-27T19:28:00.004-05:002011-01-30T15:48:25.239-05:00Soupe Au Potiron<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">This Winter Squash Soup is not to be missed! Soupe Au Potiron translated is "pumpkin soup" and this recipe combines a can of pumpkin </span></span><span class="Apple-style-span" style="font-size: small;">purée with butternut squash. </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: small;">For a vegetarian version, simply use vegetable stock instead of chicken stock. </span></span><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: small;">For the amount of flavor in this soup, you'd never believe the minimal effort it takes to make it. To purée the soup after simmering, I used a handheld blender instead of a food mill because it's easier, faster, and less messy. The crème fraîche garnish was an added touch of richness and just a bit of tartness against the sweetness of the winter squash. Absolutely delicious!</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TUIgyh8NrcI/AAAAAAAAA9k/aqjmvonkJ9E/s320/IMG_0931.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567048141859827138" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Source: Winter Squash Soup, </span><a href="http://www.amazon.com/Barefoot-Paris-Easy-French-Food/dp/1400049350"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-size: small;">Barefoot in Paris</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Ingredients</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 tablespoons unsalted butter</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 tablespoon good olive oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 cups chopped yellow onions (2 onions)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 (15-ounce) can pumpkin purée (</span><i><span class="Apple-style-span" style="font-size: small;">not</span></i><span class="Apple-style-span" style="font-size: small;"> pumpkin pie filling)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1½ pounds butternut squash, peeled and cut in chunks</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 cups </span><a href="http://indulgeandenjoy.blogspot.com/2009/01/chicken-stock.html"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-size: small;">chicken stock</span></span></a><span class="Apple-style-span" style="font-size: small;"> or canned broth</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 teaspoons kosher salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ teaspoon freshly ground black pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 cup half-and-half</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Crème fraîche, grated Gruyère, or croutons for serving (optional)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a href="http://3.bp.blogspot.com/_Qj5KvNoan0Q/TUIgn09PhKI/AAAAAAAAA9c/G8vJzwg032k/s1600/IMG_0930.JPG"><img src="http://3.bp.blogspot.com/_Qj5KvNoan0Q/TUIgn09PhKI/AAAAAAAAA9c/G8vJzwg032k/s320/IMG_0930.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567047957985854626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><br /></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-40293603546052423942011-01-23T22:52:00.004-05:002011-01-27T20:39:19.731-05:00Eggplant Parmigiana<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: small; ">Okay, I know I have a number of eggplant parm recipes on my blog already. What can I say...I'm a junkie when it comes to this dish. So when I came across this recipe as I was flipping through my Martha Stewart Living magazine, well, I had to try it. This dish does take some time to prepare, but it's a tasty casserole that feeds a crowd (or a couple for several nights) and worth the effort. Yummy!</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size: small;"><br /></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TUId6_L5MtI/AAAAAAAAA9M/ITBKOxFwuNI/s320/IMG_0925.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567044988614292178" /> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Source: Eggplant Parmigiana, Martha Stewart Living, January 2011</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Ingredients</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: small;">For breading and frying:</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 cups fine plain fresh breadcrumbs</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Coarse salt and freshly ground pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 cup all-purpose flour</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">4 large eggs, lightly beaten</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 large eggplants, sliced into ¼-inch-thick rounds</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">¼ cup vegetable oil, plus more if needed</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i><span class="Apple-style-span" style="font-size: small;">For assembling:</span></i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">6 cups marinara sauce</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 cups coarsely grated mozzarella cheese (12 ounces)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">¾ cup finely grated Pecorino Romano or Parmesan cheese (1½ ounces)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Bread and fry the eggplant: Combine breadcrumbs, Pecorino Romano, ½ teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes. </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional ¼ cup.)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Assemble the dish: Preheat oven to 375 degrees F. Spread ½ cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and ¼ cup Pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family: Georgia, serif; "><a href="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TUIeE5Wii0I/AAAAAAAAA9U/kVqzuXwDfxc/s1600/IMG_0924.JPG"><img src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TUIeE5Wii0I/AAAAAAAAA9U/kVqzuXwDfxc/s320/IMG_0924.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567045158847023938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p><div><span style="letter-spacing: 0.0px"><br /></span></div>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-23457741025359411462011-01-10T21:56:00.001-05:002011-01-27T10:22:41.650-05:00Spicy Turkey Meatballs and Spaghetti<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: small;">I made this dinner for close friends of ours. Who doesn't love spaghetti and meatballs? These meatballs are made with ground turkey, sweet Italian sausage, prosciutto, and Asiago cheese for maximum flavor. The best part is that the meatballs are baked in the oven and come out perfectly. Serve with a simple salad and crusty bread and enjoy!</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-size: small;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TTzyPMb2YGI/AAAAAAAAA9E/rPQX6BO8lg8/s320/IMG_0894.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565589582373085282" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Source: Spicy Turkey Meatballs and Spaghetti, </span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Ingredients</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">⅔ cup whole milk</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 pounds ground turkey (85% to 92% lean)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ pound sweet Italian pork sausage, casings removed</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">4 ounces thinly sliced prosciutto, finely chopped</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 cup freshly grated aged Asiago cheese</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup minced fresh parsley</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 teaspoon dried oregano</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 teaspoon crushed red pepper flakes</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Kosher salt and freshly ground black pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 tablespoons good olive oil, plus extra for brushing the meatballs</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 extra-large eggs, lightly beaten</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 (24-ounce) jars good marinara sauce, such as Rao’s</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 pounds dried spaghetti, such as De Cecco</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Freshly grated Parmesan cheese, for serving</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1½ teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lot of sauce. Serve with Parmesan cheese on the side.</span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-44514943017955875942011-01-05T19:55:00.003-05:002011-01-27T10:22:53.671-05:00Garlic-Roasted Cauliflower<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This cauliflower side dish threatens to steal the show from the main dish. Vegetables are always so much more flavorful when you roast them, and cauliflower is no different, especially when roasted with a head of garlic. The garlic imparts a complementary sweet flavor. </span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TTzyAFqnlzI/AAAAAAAAA88/BlIBQfM9tc8/s320/IMG_0890.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565589322857944882" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Source: Garlic-Roasted Cauliflower, </span></span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 whole head of garlic, cloves separated but not peeled</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 large head of cauliflower, trimmed and cut into large florets</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 ½ tablespoons good olive oil, divided</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Kosher salt and freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ cup minced fresh parsley</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons pine nuts, toasted</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons freshly squeezed lemon juice</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 450 degrees F.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1½ tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-20133218824791494532011-01-05T19:53:00.005-05:002011-01-27T10:20:56.891-05:00Roasted Salmon with Green Herbs<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: small;">I've been craving salmon lately. It's a healthy, filling fish that cooks quickly. The herbs and lemon juice in this recipe add such a fresh flavor. I served this with <a href="http://indulgeandenjoy.blogspot.com/2011/01/garlic-roasted-cauliflower.html">Garlic-Roasted Cauliflower</a> for a light but flavorful dinner.</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TTzxvmdLnYI/AAAAAAAAA80/PVdEi47r8pU/s320/IMG_0892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565589039602179458" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Source: Roasted Salmon with Green Herbs, </span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Ingredients</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 (2- to 2 ½-pound) skinless salmon fillet</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Kosher salt and freshly ground black pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">¼ cup good olive oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 tablespoons freshly squeezed lemon juice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup minced scallions, white and green parts (4 scallions)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup minced fresh dill</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup minced fresh parsley</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">¼ cup dry white wine</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Lemon wedges, for serving</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 425 degrees F.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.</span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com1tag:blogger.com,1999:blog-6549049197832848570.post-32865945643168717862010-12-26T10:32:00.005-05:002011-01-23T22:21:57.441-05:00Easy Cranberry and Apple Cake<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">This cake lives up to its name. It is easy to make, smells heavenly as it bakes in the oven, and has all the wonderful flavors of the holiday season. It's great served warm with a scoop of vanilla ice cream or a dollop of whipped cream. We really enjoyed this </span><a href="http://barefootbloggers.wordpress.com/"><span class="Apple-style-span" style="font-size: small;">Barefoot Bloggers</span></a><span class="Apple-style-span" style="font-size: small;"> recipe selection.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TTzwNl5jtyI/AAAAAAAAA8s/oI2sLPzlUvM/s320/IMG_0271.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565587355825583906" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Source: Easy Cranberry and Apple Cake, </span></span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">12 ounces fresh cranberries, rinsed and picked over for stems</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 Granny Smith apple, peeled, cored, and diced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ cup light brown sugar, lightly packed</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon grated orange zest, (2 oranges)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ cup freshly squeezed orange juice</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 ⅛ teaspoons ground cinnamon, divided</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 extra-large eggs, at room temperature</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup plus 1 tablespoon granulated sugar</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ pound (1 stick) unsalted butter, melted and slightly cooled</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon pure vanilla extract</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ cup sour cream</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup all-purpose flour</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon kosher salt</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 325 degrees F.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"><a href="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TTzwBG9LkCI/AAAAAAAAA8k/QYzSYBvKFfg/s1600/IMG_0268.JPG"><img src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TTzwBG9LkCI/AAAAAAAAA8k/QYzSYBvKFfg/s320/IMG_0268.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565587141360848930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com1tag:blogger.com,1999:blog-6549049197832848570.post-88094920364834328412010-12-24T23:23:00.004-05:002011-01-03T22:19:29.152-05:00Ravioli with Lobster, Champagne and Truffle Cream Sauce<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This is a great dinner party dish, very decadent and indulgent. The rich, cheesy cream sauce is flavored with Champagne and truffle oil. You may find either black or white truffle oil in your local market. </span><a href="http://www.ehow.com/about_5059430_difference-black-white-truffle-oil.html"><span class="Apple-style-span" style="font-size: small;">What's the difference?</span></a><span class="Apple-style-span" style="font-size: small;"> Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffle have the strongest flavor of all the truffles and a pungent aroma. The flavor of black truffle oil is stronger and more earthy, good for sauces and meats. White, or Alba, truffles grow best in northern Italy, in the Piedmont region. White truffles have a more delicate taste and a garlicky aroma, good for risottos, pastas, and egg dishes. </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Just use with your favorite ravioli or tortellini pasta. Delicious!</span></span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TSKO3dZ4iNI/AAAAAAAAA60/bDibXrup4SQ/s320/IMG_0256.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558161973565753554" /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Adapted from: </span><a href="http://www.opensourcefood.com/people/Phrosty/recipes/champagne-and-truffle-cream-sauce"><span class="Apple-style-span" style="font-size: small;">Champagne and Truffle Cream Sauce</span></a><span class="Apple-style-span" style="font-size: small;">, Open Source Food</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 pound cooked ravioli or tortellini</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup heavy cream</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 tablespoons unsalted butter</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon truffle oil (black or white)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup Champagne</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">7 ounces lobster meat, chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup freshly-grated Parmigiano-Reggiano cheese</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon course sea salt</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">freshly-ground black pepper, to taste</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In a sauté pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Add the cream and truffle oil, and bring to a boil. When the sauce begins to thicken, add the lobster and cooked pasta.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the pasta evenly. Enjoy immediately.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com2tag:blogger.com,1999:blog-6549049197832848570.post-17831478792308165542010-12-24T23:16:00.003-05:002011-01-27T10:22:05.212-05:00Panettone Trifle<div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This trifle is as delicious as it is pretty. Easy to make, it's just a matter of preparing the mascarpone cheese and chocolate mixture, and then assembling the trifle layers in serving glasses.</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TSKPMkkFPHI/AAAAAAAAA68/gcHTPjgafRQ/s320/IMG_0266.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558162336264830066" /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Source: </span></span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/panettone-trifle-recipe/index.html"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Panettone Trifle</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, Giada De Laurentiis</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 pound mascarpone cheese, at room temperature</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 ounces bittersweet or semisweet chocolate, melted</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ cup powdered sugar</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons espresso powder</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ cup coffee liqueur</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">12 ounces panettone, cubed</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chocolate shavings, for garnish</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-57808847553383763192010-12-24T23:10:00.001-05:002011-01-23T22:19:55.211-05:00Baked Sea Bass<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This recipe, which I made with Chilean sea bass, was so tasty with a light, flaky texture and buttery flavor. This dish is so easy to prepare and only takes 10-15 minutes in the oven. </span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Adapted from: <a href="http://allrecipes.com/Recipe/Baked-Orange-Roughy-Italian-Style/Detail.aspx">Baked Orange Roughy Italian-Style</a>, All Recipes.com</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¼ cup Italian seasoned bread crumbs</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons grated Parmesan cheese</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons grated Romano cheese</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¼ teaspoon garlic powder</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">½ teaspoon salt, or to taste</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 pound Chilean sea bass (or orange roughy) fillets</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¼ cup butter, melted</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon chopped fresh parsley</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 400 degrees F. Coat a medium baking dish with non-stick cooking spray.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. Brush both sides of fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-78923066732617676602010-12-24T23:04:00.003-05:002011-01-23T22:19:39.322-05:00Linguine with Red Clam Sauce<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">I made this dish as part of my holiday dinner spread. This recipe is as tasty as it is easy to make. Everything ends up tossed together in a single pot. Simply delicious!</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TTzvtDc2giI/AAAAAAAAA8c/NxA7vYeOtS0/s320/IMG_0254.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565586796822561314" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Source: </span></span><a href="http://www.epicurious.com/recipes/food/views/Linguine-with-Red-Clam-Sauce-104174"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Linguine with Red Clam Sauce</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">, Bon Appétit, November 2000</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon olive oil</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 cup chopped onion</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">6 canned anchovy fillets, drained, chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 large garlic cloves, chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">½ teaspoon dried crushed red pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 14 ½-ounce cans Italian-style diced tomatoes</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 6 ½-ounce cans chopped clams</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">½ cup dry red wine</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 tablespoons tomato paste</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style=" ;font-family:arial;font-size:small;">1 pound linguine, freshly cooked</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Chopped fresh parsley</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Grated Parmesan cheese (optional)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-80652989496431712262010-12-24T22:59:00.001-05:002011-01-03T22:11:12.919-05:00Seafood Risotto<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">This seafood risotto is flavorful, creamy, and filling! This recipe uses shrimp and scallops but you can substitute your favorite seafood, coarsely chopped into bit-sized pieces. Remember, the key to a creamy risotto is patience and constant stirring. Once you taste it, though, you'll know it's worth the effort.</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-family:arial;"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_Qj5KvNoan0Q/TSKPvD7iD6I/AAAAAAAAA7E/jAcYb0z-GZU/s320/IMG_0239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558162928800239522" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Source: </span></span><a href="http://www.epicurious.com/recipes/food/views/Seafood-Risotto-5656"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Seafood Risotto</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">, Bon Appétit, August 1998</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 ½ cups water</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 8-ounce bottles clam juice</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">6 tablespoons olive oil</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 cup finely chopped shallots</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 ½ cups arborio rice or medium-grain white rice</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">½ cup dry white wine</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 14 ½-ounce can Italian-style stewed tomatoes</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¾ pound uncooked shrimp, peeled, deveined, coarsely chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¾ pound bay scallops</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 garlic cloves, minced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons finely chopped fresh Italian parsley</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Combine 2½ cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by ½ cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-23151373401435257002010-12-24T22:52:00.003-05:002011-01-03T22:13:41.489-05:00Fried Calamari<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: small; ">I love fried calamari but this was the first time I've tried making it at home. This was an easy recipe, but make sure to use a candy thermometer to keep a steady temperature for the frying oil. I sprinkled a bit of Old Bay seasoning as they came out of the oil for added flavoring. Very tasty!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TSKQRktfQGI/AAAAAAAAA7U/E3GQA_ytcEU/s320/IMG_0251.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558163521715257442" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Source: </span></span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-calamari-recipe/index.html"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Fried Calamari</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, Giada De Laurentiis</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Vegetable oil, for deep-frying</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups all-purpose flour</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons dried parsley</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Salt and freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 lemons, cut into wedges</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup simple tomato sauce or jarred marinara sauce, warmed</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a href="http://3.bp.blogspot.com/_Qj5KvNoan0Q/TSKQDQFhAbI/AAAAAAAAA7M/LNG-1Avu4Tc/s1600/IMG_0250.JPG"><img src="http://3.bp.blogspot.com/_Qj5KvNoan0Q/TSKQDQFhAbI/AAAAAAAAA7M/LNG-1Avu4Tc/s320/IMG_0250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558163275660722610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"></span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.</span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-69192644988522241692010-12-24T22:01:00.003-05:002011-01-03T22:15:54.387-05:00French Mussel Bisque<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">What a lovely and decadent bisque this is, so rich and flavorful! This soup does take a little bit of work, but it's so worth the effort. This is a recipe that will impress all your dinner guests.</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TSKQ0uzJPwI/AAAAAAAAA7c/LZSFKSk53Xo/s320/IMG_0259.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558164125718757122" /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">To clean mussels, put them in a large bowl of cold water with a handful of flour of 30 minutes. They will drink the water and disgorge any sand.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Source: French Mussel Bisque, <a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768">Barefoot Contessa How Easy Is That?</a></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000099;"><br /></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 (750-mL) bottle dry white wine, divided</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 pounds fresh mussels, cleaned</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">6 tablespoons (¾ stick) unsalted butter</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 ½ cups chopped yellow onion (2 onions)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 large leek, white and light green parts, cleaned and chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 carrots, chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 teaspoons minced garlic (4 cloves)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">½ teaspoon saffron threads</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Kosher salt and freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 whole canned plum tomatoes, chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 ½ cups half-and-half</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 cup heavy cream</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons minced fresh parsley or dill</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Bring 1½ cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and sauté, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute. </span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and ½ teaspoon pepper. Serve hot.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-16315207784904423132010-12-23T10:55:00.000-05:002011-01-23T22:18:31.274-05:00Fruit Salad with Limoncello<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: small; ">I made this quick and easy no-cook breakfast dish for my family during their visit over the holidays, and what a big hit it was! For a dish so simple and light, it’s a colorful feast for the eyes and packs loads of flavor. Everyone enjoyed it so much, there was nothing left!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TTzvYN0z2zI/AAAAAAAAA8U/r2dan7anNW4/s320/IMG_0237.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565586438830152498" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Source: </span></span><a href="http://www.foodnetwork.com/recipes/ina-garten/fruit-salad-with-limoncello-recipe/index.html"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Fruit Salad with Limoncello</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, Barefoot Contessa Back to Basics</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">7 ounces Greek yogurt (recommended: Fage Total)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">⅓ cup good bottled lemon curd</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon honey</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon pure vanilla extract</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 cups sliced strawberries (1 pint)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup raspberries (½ pint)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup blueberries (½ pint)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons sugar</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons limoncello liqueur</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 banana, sliced</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Fresh mint springs</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a href="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TTzvIRlU_zI/AAAAAAAAA8M/2cC6PmJqIXQ/s1600/IMG_0235.JPG"><img src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TTzvIRlU_zI/AAAAAAAAA8M/2cC6PmJqIXQ/s320/IMG_0235.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565586164961050418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></p><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.</span></span></div>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-47035139914013295732010-12-19T22:18:00.003-05:002011-01-03T22:36:45.458-05:00White Chocolate Bark<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; font-size: 12px; ">For the holidays each year, I make <a href="http://indulgeandenjoy.blogspot.com/2009/12/holiday-peppermint-bark.html">Peppermint Bark</a>. This year, I also made the Barefoot Contessa’s White Chocolate Bark, a delightful combination of sweet and salty flavors with the dried fruit and pistachios against the backdrop of the white chocolate. What a tasty treat!</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TSKVuf0vBbI/AAAAAAAAA70/rOA68fA5k9U/s320/IMG_0224.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558169516177819058" /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Source: White Chocolate Bark, <a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768">Barefoot Contessa How Easy Is That?</a></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">½ cup whole shelled salted pistachios</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">16 ounces good white chocolate, finely chopped</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¼ cup dried cranberries</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¼ cup medium-diced dried apricots</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Preheat the oven to 350 degrees F. Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn’t get onto the chocolate and place it on a sheet pan.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">just</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often until it’s completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-88173897859727465102010-12-06T22:47:00.000-05:002011-01-03T22:18:10.356-05:00Roasted Summer Vegetables<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Even though summer is long gone, don’t let the name of this dish fool you. Roasting vegetables can be done any time of year. It’s so easy to do, and this method of cooking really enhances the sweet flavors of the vegetables. This </span></span><a href="http://barefootbloggers.wordpress.com/"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Barefoot Bloggers</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> selection is wonderful as a side dish.</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TSKRTL4rylI/AAAAAAAAA7s/JsijTS5WQ9s/s320/IMG_0223.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558164648922696274" /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small; ">Source: Roasted Summer Vegetables, </span></span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 medium zucchinis</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 red bell pepper, preferably Holland</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 yellow or orange bell pepper, preferably Holland</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 fennel bulb</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 small red onion</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons good olive oil</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon minced garlic (3 cloves)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon kosher salt</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 sprigs fresh thyme</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 375 degrees F.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick slices. (The slices will seem large, but they’ll shrink while they cook.) Cut the peppers lengthwise in 1½-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in ¼-inch-thick rounds, leaving the slices intact.</span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a href="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TSKRFw9Fm3I/AAAAAAAAA7k/A4ynBLupTB8/s1600/IMG_0222.JPG"><img src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TSKRFw9Fm3I/AAAAAAAAA7k/A4ynBLupTB8/s320/IMG_0222.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558164418355108722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re crowded, they’ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-23809585754008620472010-12-02T21:20:00.003-05:002011-01-23T22:13:42.222-05:00Couscous with Toasted Pine Nuts<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 12px; ">Couscous is one of the easiest sides to make. This dish had a great flavor, and the toasted pine nuts added a nice crunch. I served this with chicken, but it would also work well with fish or pork.</span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TTzuT9iCcjI/AAAAAAAAA8E/I4vAWfcbmZQ/s320/IMG_0214.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565585266225345074" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">Source: Couscous with Toasted Pine Nuts, <a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;">Barefoot Contessa How Easy Is That?</span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b>Ingredients</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">4 tablespoons (½ stick) unsalted butter</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">2 cups chopped yellow onion (2 onions)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">3 cups chicken stock, preferably homemade</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">1 ½ teaspoons kosher salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">½ teaspoon freshly ground black pepper</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">2 cups couscous (12 ounces)</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">½ cup pine nuts, toasted</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">½ cup minced fresh parsley</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b>Directions</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px">Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.</span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-1430843442832193452010-12-02T21:18:00.003-05:002011-01-23T22:12:26.108-05:00Lemon Chicken Breasts<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial; font-size: 12px; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">This lemon chicken recipe, selected for </span><a href="http://barefootbloggers.wordpress.com/"><span class="Apple-style-span" style="font-size:small;">Barefoot Bloggers</span></a><span class="Apple-style-span" style="font-size:small;">, was easy to put together and came out moist and tasty. I served it with Couscous with Toasted Pine Nuts, which was a nice complement to the lemo</span></span></span><span class="Apple-style-span" style="font-family: arial; ">n flavor.</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span class="Apple-style-span" style="font-family: arial; "><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_Qj5KvNoan0Q/TTzt-ufbrFI/AAAAAAAAA78/-igjTwjR5Iw/s320/IMG_0211.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565584901410630738" /></span></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Source: Lemon Chicken Breasts, </span></span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Barefoot Contessa How Easy Is That?</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="color:#000099;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">¼ cup good olive oil</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">3 tablespoons minced garlic (9 cloves)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">⅓ cup dry white wine</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon grated lemon zest (2 lemons)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons freshly squeezed lemon juice</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 ½ teaspoons dried oregano</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon minced fresh thyme leaves</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Kosher salt and freshly ground black pepper</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">4 boneless chicken breasts, skin on (6 to 8 ounces each)</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">1 lemon</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Preheat the oven to 400 degrees F.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 x 12-inch baking dish.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Pat the chicken breasts dry and place them skin side up </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">over</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.</span></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span style="letter-spacing: 0.0px"></span><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and pepper and serve hot with the pan juices.</span></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0tag:blogger.com,1999:blog-6549049197832848570.post-70567942043172077122010-11-30T19:17:00.003-05:002010-11-30T20:13:08.082-05:00Onion and Fennel Soup Gratin<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial; "><span class="Apple-style-span" style="font-size: small;">I love classic French onion soup topped with toasted bread and melted cheese, especially as the weather gets colder. This </span><a href="http://barefootbloggers.wordpress.com/"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-size: small;">Barefoot Bloggers</span></span></a><span class="Apple-style-span" style="font-size: small;"> selection is a twist on French onion soup, caramelizing fennel with the onions. The sherry and Cognac impart a rich, sweet flavor. This is a delicious soup!</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_Qj5KvNoan0Q/TPWgoVHi9KI/AAAAAAAAA6o/RBwcWN81Kws/s320/IMG_0209.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5545515130900640930" /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small; ">Source: Onion and Fennel Soup Gratin, </span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span style="text-decoration: underline ; letter-spacing: 0.0px color:#000099;"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Ingredients</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">4 tablespoons (½ stick) unsalted butter</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">¼ cup good olive oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 pounds Spanish onions, halved and sliced ¼ inch thick</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">2 pounds fennel, tops and cores removed, sliced ¼ inch thick</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup good dry sherry</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">½ cup Cognac or brandy</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 ½ cups good dry white wine, such as Sauvignon Blanc</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">8 cups canned beef broth</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 bay leaves</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 tablespoon kosher salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 ½ teaspoons freshly ground black pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">4 to 6 ounces Gruyère cheese, grated</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. If the onions aren’t browning, turn the heat up. Add the sherry and Cognac, scraping up the brown bits in the pan, and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, bring to a boil, lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Preheat the broiler and position a rack 5 inches below the heat source. Ladle the soup into heat-proof serving bowls, top with the toasted bread, sprinkle generously with grated Gruyère, and broil for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot.</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;font-size:16px;"><a href="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TPWge7s3EAI/AAAAAAAAA6g/RZ2TjZJvFSE/s1600/IMG_0206.JPG"><img src="http://2.bp.blogspot.com/_Qj5KvNoan0Q/TPWge7s3EAI/AAAAAAAAA6g/RZ2TjZJvFSE/s320/IMG_0206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5545514969459003394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com1tag:blogger.com,1999:blog-6549049197832848570.post-87400526474363907162010-11-27T10:13:00.004-05:002010-11-29T22:16:04.229-05:00French Toast Bread Pudding<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: small;">Who doesn't love French toast or bread pudding? When you taste this, you'll think Ina is a genius to marry the two together in this dish. McHubby and I made this </span><a href="http://barefootbloggers.wordpress.com/"><span class="Apple-style-span" style="font-size: small;">Barefoot Bloggers</span></a><span class="Apple-style-span" style="font-size: small;"> selection for our family over the weekend after Thanksgiving, and everyone loved it!</span></span></div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_Qj5KvNoan0Q/TPMLqLmzstI/AAAAAAAAA6Y/5eaGtz21lQQ/s320/IMG_0193.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544788385521185490" /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Source: French Toast Bread Pudding, </span><a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa How Easy Is That?</span></a></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Ingredients</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 challah loaf, sliced ¾ inch thick</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">8 extra-large eggs</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">5 cups half-and-half or milk</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">3 tablespoons honey</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 tablespoon grated orange zest</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">1 teaspoon pure vanilla extract</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">¼ teaspoon kosher salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Confectioners’ sugar and pure maple syrup, for serving</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: small;">Directions</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 350 degrees F.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting the bread to fit the dish. Set aside.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial; min-height: 14.0px"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: small;">With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.</span></span></p>kimberlyhttp://www.blogger.com/profile/01910717612259560633noreply@blogger.com0