tag:blogger.com,1999:blog-66690548009554463282011-09-22T11:06:25.464-07:00Suzanne's Cooking by the BayA healthy living food and recipes blog, full of fabulous ideas for eating healthy and cooking outside the box.The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6669054800955446328.post-57803440068981444752011-08-30T23:30:00.000-07:002011-09-22T11:06:25.491-07:002011-09-22T11:06:25.491-07:00One little tomato sitting in a tree....Those who know me, even slightly, know that I have not been blessed with a green thumb (thank God I have 5 year-round farmers' markets in my county). In fact, I often say that the only two things I can manage to keep alive are me and Maxx. But last year I tried growing tomatoes for the first time. And I was surprisingly successful. So this year, feeling a little cocky, I busted out more plants. I planted four in all....<br />
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And then there was one. It was like that Agatha Christie movie I saw as a kid, when one by one each guest was found murdered. One by one, each of my plants was ripped at the base, leaving nothing but the metal cage that was meant to guide it as it grew to greatness. I'm usually very happy to live in an area where people and wildlife live together, but when that wildlife messes with garden....not so happy. <br />
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I had almost given up on the one remaining plant, figuring it's time was coming soon, too. But yesterday I went out and saw not one, but two, little baby tomatoes hanging there. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yPKW1g9a6tM/Tl3PFHFA6EI/AAAAAAAAAIk/VQt3nrvYtVo/s1600/tomato+plant+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-yPKW1g9a6tM/Tl3PFHFA6EI/AAAAAAAAAIk/VQt3nrvYtVo/s320/tomato+plant+2011.jpg" width="240" xaa="true" /></a></div><br />
So while you anxiously await the news about the fate of these two little juicy nuggets, I want to share with you a yummy recipe for my Blistered Tomato-Basil Pesto. Obviously I didn't use MY tomatoes, but a beautiful blend of yellow and red cherry tomatoes...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-md88uFaIIdg/Tl3P3jwfL3I/AAAAAAAAAIo/ou0yW8qN7Bg/s1600/tomato+basil+pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-md88uFaIIdg/Tl3P3jwfL3I/AAAAAAAAAIo/ou0yW8qN7Bg/s320/tomato+basil+pesto.jpg" width="320" xaa="true" /></a></div> A couple notes on my recipe:<br />
1) I use walnuts instead of pine nuts, because I always have walnuts in my freezer and they are much less expensive than pine nuts. No one has ever noticed the difference; in fact, most people who have had my walnut-basil pesto prefer it.<br />
<div class="separator" style="clear: both; text-align: center;"></div> 2) I only use 1/4 cup of olive oil and then add water to get to the consistency that I want, dramatically cutting the amount of fat in the recipe. Again, no one is the wiser, but your waistline will thank you.<br />
3) Cooking tomatoes actually makes them more nutritious than eating them raw. And the combination of tomatoes with olive oil (and when doesn't that happen?!) makes it easier for your body to absorb the nutrients, especially the lycopene.<br />
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So eat this up while you wait on the edge of your seat to see how my garden grows.... or doesn't. And try it over quinoa pasta; I fixed this at the Marin farmers' market this weekend with quinoa pasta, and as people were enjoying the samples, I asked if they noticed a difference in the pasta; they all loved it. Another great way to get more protein in your diet, but still eat meatless meals -if you're unfamiliar with it, quinoa (pronounced keen-wa) is a complete protein. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_WYXLh5EeNU/Tl3S4uNbChI/AAAAAAAAAIs/5MisNyV7IQk/s1600/tomato+basil+pesto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_WYXLh5EeNU/Tl3S4uNbChI/AAAAAAAAAIs/5MisNyV7IQk/s320/tomato+basil+pesto2.jpg" width="320" xaa="true" /></a></div><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Blistered Tomato-Basil Pesto<span style="mso-tab-count: 7;"> </span>Makes 2 cups</span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 teaspoons olive oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 cup cherry or grape tomatoes</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ cup chopped walnuts</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 medium-sized garlic cloves, chopped</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 cups loosely packed basil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ cup shredded Parmesan cheese</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ cup olive oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">½ cup water</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">½ teaspoon salt</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ teaspoon pepper</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Heat 2 teaspoons olive oil in a skillet over medium high heat.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Add tomatoes and cook until skins begin to blister, about 5-6 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">While tomatoes are cooking, place walnuts and garlic in a food processor process about 20 seconds. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Add basil and Parmesan and process until well combined.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">With motor running, slowly pour the oil through the feed tube, followed by as much water as you need to reach deisred consitency.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> <span style="font-family: Arial, Helvetica, sans-serif;">Add tomaotes, pulsing to combine.</span> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Season with salt and pepper.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-5780344006898144475?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-74220518017878195602011-08-25T14:35:00.000-07:002011-08-25T14:35:06.133-07:002011-08-25T14:35:06.133-07:00Oooh-La-La!I taught a French Bistro cooking class the other night... French Onion Soup, Roasted Beet Salad, Leek & Goat Cheese Souffle. But my favorite was the Salad Nicoise Bites. A traditional Salad Nicoise generally is a bed of lettuce covered with boiled new potatoes, steamed green beans, tomato wedges, hard boiled eggs, nicoise olives, then topped with tuna and garnished with anchovies and vinaigrette.<br />
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I wanted to make an appetizer out of this hearty salad. , since I already had the roasted beet salad on the menu. I created a little tuna salad with albacore tuna, blanched haricot vert, capers, kalamata olives (easier to find and cheaper than nicoise olives), hard boiled eggs, and chives (or you could use chopped scallions). I made a tangy vinaigrette and blended it into the tuna mixture. The longer it sits, the more the flavors develop.....sooooo good! Then I sliced the boiled red potatoes and topped them with a little of the salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-s8x70kX5Li4/Tla9uhD389I/AAAAAAAAAII/ogFqgsOd8uc/s1600/salad+nicoise+bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qaa="true" src="http://2.bp.blogspot.com/-s8x70kX5Li4/Tla9uhD389I/AAAAAAAAAII/ogFqgsOd8uc/s320/salad+nicoise+bites.jpg" width="320" /></a></div>It's a fun appetizer and can easily be made ahead. It's also a perfect blend of protein, healthy fat, and complex carbs so it's fillling and keeps your blood sugar balanced at the same time. Best of all, if you have leftovers (I make sure I make enough to have some the next day), the tuna makes a yummy sandwich - slice a baguette or use a sandwich roll, hollow out a well in the middle to hold the salad and spread with a little of Trader Joe's dijon mustard..... heaven on a plate! I've never been a big tuna salad girl, but this tasty blend has changed all that!<br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Salad </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Niciose Bites<span style="mso-tab-count: 4;"> </span><span style="mso-tab-count: 3;"> </span></span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="mso-tab-count: 3;"></span></span></b><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">8 small red potatoes</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 cup haricots vert</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 eggs</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ cup white wine vinegar</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 tablespoon Dijon mustard</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 tablespoon chopped shallot</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 tablespoon chopped chives</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¼ teaspoon salt</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Pinch pepper</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">¾ cup olive oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">One 6 ounce can light tuna, packed in water and drained</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">10 pitted Kalamata olives</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 tablespoons capers, plus a little juice</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Place the potatoes in a medium saucepan and cover with water by an inch.<span style="mso-spacerun: yes;"> </span>Bring to a boil and cook 12 minutes.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Add haricot vert and continue cooking 3 minutes.<span style="mso-spacerun: yes;"> </span>Remove haricot vert and run under cold water to stop cooking process. </span></div><div style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">If potatoes are fork tender, also drain and rinse in cold water to stop cooking.</span></div><div style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Meanwhile place eggs in saucepan and cover with water by an inch.<span style="mso-spacerun: yes;"> </span>Bring to a boil.<span style="mso-spacerun: yes;"> </span>Immediately cover and remove from heat.<span style="mso-spacerun: yes;"> </span>After 15 minutes, drain and rinse with cold water to stop cooking.<span style="mso-spacerun: yes;"> </span>Peel and chop; set aside.</span></div><div style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">In a small bowl combine vinegar, mustard, shallot, chives, salt and pepper.<span style="mso-spacerun: yes;"> </span>Slowly whisk in the olive oil.<span style="mso-spacerun: yes;"> </span>Stir in chopped chives.</span></div><div style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Coarsely chop the haricot vert, olives and capers.</span></div><div style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="mso-spacerun: yes;"> </span>In a medium bowl, combine the tuna with the vinaigrette, then stir in the bean mixture and fold the eggs in; season with salt and pepper.</span></div><div style="margin-left: 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"> </span><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Cut the ends off the potatoes and discard. Cut each potato into 3-4 rounds and arrange on a platter. then top with the tuna mixture.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-7422051801787819560?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-2976522437402429592011-08-13T22:39:00.000-07:002011-08-13T22:39:46.819-07:002011-08-13T22:39:46.819-07:00Salad DaysWent on a bit of a salad kick this week. A sweet couple came for their second cooking class and brought me some yummy heirloom tomatoes from their garden. Some people see tomatoes and think sauce; I think caprese salad. Ooooooh it's one of the best things about summer!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7zIvie92SnQ/TkdcGxjgfCI/AAAAAAAAAH8/kYXEwSgTof0/s1600/caprese+stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" naa="true" src="http://4.bp.blogspot.com/-7zIvie92SnQ/TkdcGxjgfCI/AAAAAAAAAH8/kYXEwSgTof0/s320/caprese+stack.jpg" width="228" /></a></div>Made this pretty little Caprese Stack... 2 types of tomatoes, fresh mozzarella, and basil with a little olive oil and balsamic. Almost too pretty to eat. Almost.<br />
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And then there's my caprese-panzanella union - the Caprazella Salad....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-05sd9UG-tpI/TkdcLrGDMfI/AAAAAAAAAIA/lkWgNp_HQzs/s1600/panzaprese+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://3.bp.blogspot.com/-05sd9UG-tpI/TkdcLrGDMfI/AAAAAAAAAIA/lkWgNp_HQzs/s320/panzaprese+salad.jpg" width="320" /></a></div>... the same ingredients in my caprese stack, but chopped up and tossed with cubed sourdough bread that I sauteed in a little olive oil and garlic. It's a hard choice between the two, but I think this one wins; it's the best of both worlds.<br />
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Now, I'm a fan of warm salads. I know I'm alone in that a lot of the time, but clearly I am the only sane persoon out there. I love to brush romaine halves with olive oil and grill them, just a few minutes, til they get a nice little char on the cut side. But this time I didn't feel like firing up the grill - too impatint and hungry - so I sauteed some onion slices, threw in some sourdough cubes (yes, again! I bought a whole baguette, so what do you expect me to do with it?), a few different types of tomatoes, and then tossed the chopped romaine in the skillet. You just want it warm enough to melt the goat cheese (or bleu cheese) that you sprinkle on top...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Nz7SbPhyIZw/TkdcN4ToZxI/AAAAAAAAAIE/zSfMafeF-dI/s1600/warm+romaine+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://2.bp.blogspot.com/-Nz7SbPhyIZw/TkdcN4ToZxI/AAAAAAAAAIE/zSfMafeF-dI/s320/warm+romaine+salad.jpg" width="320" /></a></div>Man, I have to stop posting so late at night...it always makes me hungry!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-297652243740242959?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-39797704514423550252011-08-08T22:28:00.000-07:002011-08-08T22:28:08.558-07:002011-08-08T22:28:08.558-07:00Ahhhh, Squash BlossomsA thousand years ago my sister came back from a trip to Italy and told me about stuffed squash blossoms... stuffed with cheese and then deep fried. The whole deep-fried thing kept me away (not the cheese, of course), but those little stuffed beauties were never far from my thoughts. It's like that bad boy you know you should stay away from, but can't stop thinking about.<br />
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Every summer, there they are at the farmers' market, staring at me, begging me to take them home. Until this weekend, I resisted. But I finally figured that deep frying couldn't be the only way to prepare squash blossoms. So yesterday I went over to the <a href="http://starroutefarms.com/">Star Route Farms</a> booth and talked to Annabel. She was familiar with people baking them, so she gave me a half dozen to try.<br />
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Pick large blossoms with petals in tact and cook them the same day you buy them, if possible. I knew I couldn't get to them until today, so I laid them on a paper towel-lined plate in the fridge ovenight. They wilt a bit, but they're still OK.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-K3LZD_ckxk4/TkC5zAAMyTI/AAAAAAAAAHo/PdW81OjlADo/s1600/squash+blossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://4.bp.blogspot.com/-K3LZD_ckxk4/TkC5zAAMyTI/AAAAAAAAAHo/PdW81OjlADo/s320/squash+blossoms.jpg" width="320" /></a></div>It takes a little delicate work to peel back the leaves, especially if you're working with them day two, but if I can do it, so can you. You need to open up the blossom, so you can pull out the pistil in the center. Then fill and bake.<br />
I made a filling of goat cheese, lemon zest, lemon juice, dill, a little milk (to loosen up the cheese) and some brown rice. Then I stuffed those cuties...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iqyL-YG9OfI/TkC51c0UZlI/AAAAAAAAAHs/29zYagiq85k/s1600/squash+blossoms2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" naa="true" src="http://2.bp.blogspot.com/-iqyL-YG9OfI/TkC51c0UZlI/AAAAAAAAAHs/29zYagiq85k/s320/squash+blossoms2.jpg" width="240" /></a></div>Don't stuff them all the way to the top; leave enough of the petals to wrap around the filling, twisting the tops when done to contain the filling. Lay them in an oiled baking dish and turn to coat entire blossom with oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LOHwDhfAB_4/TkC536ZM6ZI/AAAAAAAAAHw/fkVzygOuLPk/s1600/squash+blossoms3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://1.bp.blogspot.com/-LOHwDhfAB_4/TkC536ZM6ZI/AAAAAAAAAHw/fkVzygOuLPk/s320/squash+blossoms3.jpg" width="320" /></a></div>Bake for about 20 minutes until petals are lightly browned and beginning to crisp...you should be able to smell the light,tangy aroma of squash. They make an easy, but beatiful and tasty appetizer... unless you eat all six, and then I called it "dinner."<br />
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Man-oh-man, why did I stay away so long??? I'm defintely going to see Annabel at Thursday's market and get some more. Going to try making a squash blossom risotto or maybe a pasta sauce.<br />
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STUFFED SQUASH BLOSSOMS<br />
Makes 6<br />
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2 ounces goat cheese<br />
1 teaspoon chopped fresh dill<br />
1 teaspoon lemon juice<br />
1/2 teaspoon lemon zest <br />
Pinch salt<br />
1 teaspoon milk<br />
1/4 cup brown basmati rice<br />
6 zucchini squash blossoms<br />
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Preheat oven to 300.<br />
In a small bowl combine cheese, dill, lemon juice, zest and salt. Stir to combine and add milk to moisten. <br />
Add rice, stirring to combine. Stuff each blossom with filling. Grease a baking dish with olive oil and turn blossoms in oil to coat all sides. Bake 20 minutes until blossoms are lightly crisp.<br />
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<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-3979770451442355025?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-73552085559666006552011-08-06T21:22:00.000-07:002011-08-06T21:22:04.742-07:002011-08-06T21:22:04.742-07:00Keep It SimpleI've caught <a href="http://www.foodnetwork.com/5-ingredient-fix/index.html">5 Ingredient Fix</a> on the Food Network a couple times recently, and it's inspired me to simplify my recipes. For my cooking classes I like to introduce people to lots of different ingredients and techniques, so I find that my recipes are often not as simple as the things that I usually cook for myself. But lots of ingredients don't necessarily equal better flavor. Case in point, the delicious Smoky Chicken in Lemon Cream Sauce that I fixed today. While I exceeded the "5 ingredients" of Claire's recipes (apparently I'm working on my own "8 Ingredient Fix" show), it's still a simple, yet flavorful dish.<br />
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I was inspired my the gynormous lemons my friend Janet gives me from her tree...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kBpdAI3wTqw/Tj4ILf6ZajI/AAAAAAAAAHY/ANr8SIadQNk/s1600/Lemon+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-kBpdAI3wTqw/Tj4ILf6ZajI/AAAAAAAAAHY/ANr8SIadQNk/s200/Lemon+Chicken.jpg" t$="true" width="200" /></a></div>They are full of juice and have a pungent zest, so I wanted to create something yummy with this bad boy. I had some leftover chicken from a class the other night and some half and half, so I immediately thought of a chicken in lemon cream sauce. I cut the chicken into bite-sized pieces, seasoned them with salt & pepper and sauteed them in a little olive oil (oil, salt & pepper don't count in the 5 ingredient mix). The color to me was a little boring, so I hit it with 1/2 teaspoon smoked sweet paprika (my newest love). When fully cooked, remove from heat and keep warm. <br />
Next I added a tablespoon of butter (don't be afraid of butter; it wants to be friends, just not BEST friends), and scraped up all the delicious brown bits in the bottom of the skillet. Next, stir in a teaspoon of flour followed by 3/4 cup of half and half. Stir well and watch this beautiful sauce start to come together...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BEEV77b4ptk/Tj4INLjuKLI/AAAAAAAAAHc/_prSLUXF6nc/s1600/Lemon+Chicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BEEV77b4ptk/Tj4INLjuKLI/AAAAAAAAAHc/_prSLUXF6nc/s320/Lemon+Chicken2.jpg" t$="true" width="320" /></a></div>The paprika not only adds a little smoky flavor, but gives this a gorgeous creamy pumpkin color. Now kick it up... add 2 teaspoons of lemon zest, 1/4 cup lemon juice, and a teaspoon fresh thyme leaves. Return the chicken to the skillet and warm through. Sprinkle on some sliced scallions and you are good to go!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cdrpygCyLOE/Tj4IOnB6hjI/AAAAAAAAAHg/-dWV4N_QJDw/s1600/Lemon+Chicken3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cdrpygCyLOE/Tj4IOnB6hjI/AAAAAAAAAHg/-dWV4N_QJDw/s320/Lemon+Chicken3.jpg" t$="true" width="320" /></a></div>I topped it with some sliced heirloom cherry tomatoes (any excuse to work those babies into a dish while they're in season) and served it over brown rice,. I think that the rice was a little heavy and took away from the bright, fresh flavor of the sauce; I would rather see it simply served over a bed of baby spinach. Good thing I have leftovers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7t05v0eNVEY/Tj4IQvUTW4I/AAAAAAAAAHk/tOew6as9F5I/s1600/Lemon+Chicken4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-7t05v0eNVEY/Tj4IQvUTW4I/AAAAAAAAAHk/tOew6as9F5I/s320/Lemon+Chicken4.jpg" t$="true" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-7355208555966600655?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-3753826469479367062011-08-04T23:00:00.000-07:002011-08-04T23:00:12.673-07:002011-08-04T23:00:12.673-07:00Make a DiferenceOK, so <em>In Defense of Food</em> turns out to be a little harder to get through than <em>The Omnivore's Dilemma</em>. Maybe I need the young readers edition from here on out! You know it's bad when you're only on page 60 when you get the reminder email from the library telling you that the book is due. But I renewed it and I will carry on...<br />
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Although I haven't been reading much, I have been teaching a lot of cooking classes lately and love sharing info about simple changes that people can make to eat and be healthier. During this time I've also, like many of us, been watching the car crash that has been the debt ceiling debate. I was struck by one report about how our growing health care costs are crippling our country. It can't be denied. We are becoming more and more unhealthy, and I firmly believe our food - the kind and the amount that we eat- is at the root of it all. So I've put together a few of my simple changes:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E1YMLi74Ze8/TjuDWc6Gu7I/AAAAAAAAAHU/nCLH7zGO4So/s1600/veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-E1YMLi74Ze8/TjuDWc6Gu7I/AAAAAAAAAHU/nCLH7zGO4So/s320/veggies.jpg" t$="true" width="240" /></a></div>1) Eat real food...not processed, not packaged. If it doesn't have a bar code, a list of ingredients and the dreaded "food label, it is a whole food. Think vegetables and fruit. Eat those up!<br />
2) Get rid of the white stuff...white rice, "enriched" pasta, white bread, white sugar...all of that stuff. Your nanna was right when she said, "The white the bread, the quicker your dead.."<br />
3) Dump the soda. And don't be fooled by flavored water; make your own. Fill a pitcher with water and add lemon and cucumber slices to it...drink that instead. Nothing unnatural about it. Every time I hear someone complain about having a headache or feeling tired, I ask when they last had a glass of water. The answer is usually hours ago or not at all.<br />
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We'll stop there. It's just three simple things to try. I've got a lot more, but let's just try those three for now. Make a commitment to give it a go for a week, and see how you feel. I think you'll be surprised at how easy it is and how much better you'll feel. I have a friend who adopted these ideas and after a few months, her blood pressure was back to normal after 5 years of being in the dangerously high range.<br />
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We may not balance the budget with these 3 rules, but it's a start at being healthier. And that is just as important to me.....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-375382646947936706?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-12336372510769095502011-07-22T21:33:00.000-07:002011-07-22T21:33:50.774-07:002011-07-22T21:33:50.774-07:00UbuntuAfter reading <em>The Omnivore's Dilemma</em>, and getting re-energized about eating more plant-based meals, there is no better place to go than <a href="http://www.ubuntunapa.com/">Ubuntu</a> in Napa. They have the most delicious, most creative, and most visually beautiful vegetarian food that I have ever eaten.<br />
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I went for lunch with my friends Sue and Stephanie last weekend. It's the perfect place to share dishes, and to let the server choose for you. We started with the most gorgeous soup I've ever seen - a chilled cantaloupe soup. Turns out it tasted even better than it looked, and I was not sure that was possible.<br />
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The bowl arrived with fresh herbs, edible flowers, pickled radish and lime peanuts. Then our server poured a liquid of "clarified cantaloupe" over the entire dish. Fantastic! And who the heck thought of clarified cantaloupe?? I googled it and found just one listing that looked like waaaay too much work. So glad the folks at Ubuntu aren't as lazy as I am.<br />
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Next we were given an assorted beet salad with preserved lime, pistachios, squash, mint, more edible flowers and the tastiest little morsels of "torn potatoes", like little pillows.<br />
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Next we had the only thing on the menu that I would have passed on; it was a chickpeas dish in a wonderful romesco sauce with a poached egg on top. I'm not a fan of gooey eggs that leak out onto my food, but Sue and Steph like poached eggs so we didn't exclude it when we told our server to bring us whatever she suggested. It was delicious, as I easily ate my way around the egg.<br />
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Our last savory dish was focaccia with truffled pecorino, purple haze carrots, radishes, fennel and a sweet puree off apricot. Although the dishes are small, it manages to completely satisfy and, amazingly, there was no fighting over the last bite! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-C1y88y-nzvs/TipLUPD6klI/AAAAAAAAAHI/lnTfzyPsUuc/s1600/ubuntu+foccacia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-C1y88y-nzvs/TipLUPD6klI/AAAAAAAAAHI/lnTfzyPsUuc/s320/ubuntu+foccacia.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-bJSHvMRROOM/TipLXYOvt0I/AAAAAAAAAHM/AJSZ6wTfw44/s1600/ubuntu+meyer+lemon+cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-bJSHvMRROOM/TipLXYOvt0I/AAAAAAAAAHM/AJSZ6wTfw44/s200/ubuntu+meyer+lemon+cake.JPG" t$="true" width="200" /></a>But don't forget about dessert...as you can imagine they are equally gorgeous and delicious. We could have done fine with just one, but I couldn't decide between the meyer lemon cake or the apple tartlets, so we got both! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-6Dx0BtRZzWI/TipN3CCUY9I/AAAAAAAAAHQ/1wkOZ23-d1s/s1600/ubuntu+apple.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-6Dx0BtRZzWI/TipN3CCUY9I/AAAAAAAAAHQ/1wkOZ23-d1s/s200/ubuntu+apple.JPG" t$="true" width="200" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now we just needed to take a nice, long walk around downtown Napa. Good food, good friends, good times... doesn't get much better than that! </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-1233637251076909550?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-414455071401817782011-07-16T23:17:00.000-07:002011-07-16T23:17:49.304-07:002011-07-16T23:17:49.304-07:00A Nice ReminderI spent all day at the Santa Rosa farmers' market cooking three different squash recipes and then came home and taught a Thai cooking class tonight. So I can't even bring myself to talk recipes right now. But I will talk about eating.<br />
I just finished reading <em>The Omnivore's Dilemma</em> by my favorite food detective, Michael Pollan. I can't believe it took me this long to read it. I read <em>Food Rules</em> more than a year ago and saw him speak on the book tour (I highly recommend searching his lectures out on YouTube AND reading the book, of course). Truth be told, <em>Food Rules </em>can be read in about 20 minutes - I like that in a book! I'm not ashamed to say that's probably why I read that one before his others.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3XbKPLSgR8E/TiJx5A6kyOI/AAAAAAAAAGw/QVK7qC0NW8M/s1600/ominovers+dilemma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="http://1.bp.blogspot.com/-3XbKPLSgR8E/TiJx5A6kyOI/AAAAAAAAAGw/QVK7qC0NW8M/s320/ominovers+dilemma.jpg" width="240" /></a></div><br />
Generally when someone recommends a book to me, I ask, "Does someone get killed in it? Cuz if not, I'm not reading it." ( I'm a biiiig murder mystery fan.). Turns out there's plenty of killing in "The Omnivore's Dilemma." Chickens, cows, pigs... and eventually <u>us</u> if we keep eating the way most Americans do.<br />
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When I saw <em>Food, Inc. </em>a couple years back, I gave up eating any animals (I also recommend seeing that movie). It lasted about 6 months. I wasn't good at being a vegetarian; there's a lot of combinations of food to consider to give you the right amount of protein, and additions of certain foods to boost your nutrition intake, and I was probably a little too lazy to take all that on suddenly, without a maybe little research or thought. But I tried. I found myself, however, feeling really tired. So I decided that my body needed some animal protein, and I believe people are built to need different amounts and kinds of protein, from none to a lot (Hi ,Mom). I decided I would eat organic chicken from time to time, and salmon every once in a while, but eat predominantly plant based-whole grain meals. And it seems to work for me.<br />
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I gave up beef and pork (oh, how I miss you, sausage!), and I still maintain that, with the exception of a secret deal I made with prosciutto that if someone make me an appetizer with it, I'd have to eat it at the risk of appearing rude (snicker snicker). Technically I also gave up lamb, but I never ate lamb anyway, so big whoop.<br />
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Reading <em>Omnivore's Dilemma</em> was a great reminder of what I believe to be true about what I eat and how it affects my health. Even more than that, I was reminded about the power I have to "vote with my fork," to support the local farms that I am so fortunate to live amongst, and to hopefully encourage others to think, learn and act in a way that brings us all to a healthier way of life.<br />
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If you haven't read it, please get in your car and hit the library right now (unless it's not open yet). And if you read it more than a couple years ago, ask yourself if you could use a little reminder, and go check it out again. It worth the time.<br />
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Now I'm starting<em> In Defense of Food</em>, also by Pollan...stay tuned. And I'll try to not get too "preachy."<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-41445507140181778?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-73771805165976071712011-07-12T16:34:00.000-07:002011-07-12T16:34:14.875-07:002011-07-12T16:34:14.875-07:00Look at me....I'm a farmer!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aWzIFHDb3Ts/ThtglZcsZQI/AAAAAAAAAGo/0tf_vtokpA8/s1600/my+first+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://1.bp.blogspot.com/-aWzIFHDb3Ts/ThtglZcsZQI/AAAAAAAAAGo/0tf_vtokpA8/s320/my+first+potatoes.jpg" width="320" /></a></div><div style="text-align: center;">My first two potaotoes! I'm such a proud parent!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I am notoriously bad at keeping anything alive besides myself and my dog Maxx. Seriously. I had a fake ficus years ago and I came home one day to find a dropped leaf on the carpet. But last year I managed to successfully grow 2 tomato plants, so I was feeling a little cocky and decided to try potatoes along with tomatoes this year. I was cleaning out my pantry and found a bunch of neglected red potatoes, covered in "eyes". So into the ground they went and two months later, I dug up my first two beauties.<br />
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As a kid I used to eat fruit and veggies from my grandparents' backyard. Still to this day I can't find an orange in any store that is as perfectly sweet and juicy as the oranges off my grandpere's tree. You know that the produce you buy from local farms are just better tasting than anything you could ever buy in a store. As it turns out they are generally more nutritious, too. But the produce you get from right outside your back door is even better than those at the farmers' market. I think it's the added flavor of pride!<br />
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I decided to prepare the potatoes as simply as possible. I heated some olive oil in a cast iron skillet and added a large clove of garlic, sliced in half. Over medium heat the garlic will infuse the oil with is wonderful flavor. I cut the potatoes into bite-sized pieces and popped them in the hot oil. After about 8-10 minutes the potatoes were cooked through and crispy on the outside. A little pinch of salt and pepper, and call it a day. I wanted to taste the potato, not muddle it with a bunch of other flavors. And they were delicious! The flavor was not overwhelmingly different from the ones I normally buy, but there was a noticeable richer flavor to them. Again, maybe it was the pride.<br />
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I decided to continue with my "simple prep" concept and scramble some eggs to go with my potatoes. In the same cast iron skillet, I added a little pat of butter (don't be afraid of butter, just respect it) and tossed in some grape tomatoes that I halved. I love pan roasting tomatoes this time of year; they are so sweet and juicy, and after a few minutes in a hot skillet, their skin starts to burst and they soften to perfection. I whisked 2 eggs with a dash of milk, salt & pepper and poured it into the hot pan. Turn the heat to low and add a little sprinkling of sharp cheddar and in a couple minutes your fluffy eggs are ready. I topped the potatoes with the eggs. sprinkled some chopped chives and cut myself a crusty pieces of French bread.... this is a good way to start the day. It's simple. It's easy. It healthy. And best of all, it is super delish because it is all fresh and seasonal....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_Bug4xLbCjg/ThzZIkfUnpI/AAAAAAAAAGs/2ydleD7RGxc/s1600/simple+scramble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://4.bp.blogspot.com/-_Bug4xLbCjg/ThzZIkfUnpI/AAAAAAAAAGs/2ydleD7RGxc/s320/simple+scramble.jpg" width="320" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-7377180516597607171?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-67831120921775130992011-06-27T22:23:00.000-07:002011-06-27T22:23:11.968-07:002011-06-27T22:23:11.968-07:00Figs Are Here!I've been doing cooking demos at a few farmers' markets in the area lately, and the offering has been, well, little boring, to be honest. I was feeling somewhat defeated last weekend when two of the veggies I intended to be the "star" of two different recipes were no longer available - fava beans and asparagus. Our weather has been so wack-a-doo that it's hard to depend on anything besides kale, salad greens and onions.<br />
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So I'm walking around feeling uninspired. Then I saw the arrival of summer squash and got a quick little pick-me-up. The zucchini and caserta squash would make nice substitutes for the fava beans and asparagus as it turned out. But I got a kind of school girl silliness when I spied....figs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zWquQORbiZg/TgleD34pIOI/AAAAAAAAAGQ/PkhYgpu9sxY/s1600/fig+istock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" i$="true" src="http://1.bp.blogspot.com/-zWquQORbiZg/TgleD34pIOI/AAAAAAAAAGQ/PkhYgpu9sxY/s320/fig+istock.jpg" width="320" /></a></div>Finally, something truly new and interesting! I'm sure I've mentioned it before, I like to eat as seasonally as I can. So I've waited for figs for a looong time. And I knew just what I wanted to do with them: fig tartlets and fig and arugula pizza. No, not on the same night! But actually, that's not a terrible idea.<br />
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So here are my non-recipe recipes for my two favorite fig dishes....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WDgQff6Gon4/TglgU8cabFI/AAAAAAAAAGU/v3oHYxgkbrw/s1600/fig+goat+cheese+arugula+tarts.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" i$="true" src="http://2.bp.blogspot.com/-WDgQff6Gon4/TglgU8cabFI/AAAAAAAAAGU/v3oHYxgkbrw/s320/fig+goat+cheese+arugula+tarts.jpg" width="320" /></a></div><strong>Fig Tartlets</strong> Cut a sheet of puff pastry into equal squares, separate, place on a baking sheet lined with parchment paper, and bake according to package instructions. Remove from oven and cut each one in half separating top from bottom. Place a tablespoon of goat cheese on the bottom, top with sliced figs and some arugula that you've tossed with lemon juice. Place the top puff pastry piece and dig in!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aFNQqEO_6MM/TgliUT0zXoI/AAAAAAAAAGY/ZFWjU16pNcc/s1600/fig+pizza.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://2.bp.blogspot.com/-aFNQqEO_6MM/TgliUT0zXoI/AAAAAAAAAGY/ZFWjU16pNcc/s320/fig+pizza.jpg" width="320" /></a></div><br />
<strong>Arugula and Fig Pizza</strong><br />
This is essentially the same deal as the tartlet, but on a Boboli bread shell. Drizzle a little olive oil onto the bread shell, top with goat cheese and fig slices. Cook 8-10 minutes according to package, remove from oven and top with arugula that has been tossed with lemon juice. Add a little red pepper flakes if you like it a little spicy, like I do.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tSFhbQZS4eA/TgliZ-1nMVI/AAAAAAAAAGc/kt45sa_zDjw/s1600/fig+pizza+arugula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://3.bp.blogspot.com/-tSFhbQZS4eA/TgliZ-1nMVI/AAAAAAAAAGc/kt45sa_zDjw/s320/fig+pizza+arugula.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">According to one of the farmers I talked to this past weekend, they won't be around for long, so go out this week and grab a bunch. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>What do they do for me?</strong></div><div class="separator" style="clear: both; text-align: left;">Figs contain more fiber that any other fruit, so they will keep you satisfied and feeling full.</div><div class="separator" style="clear: both; text-align: left;">They help keep your blood sugar regulated.</div><div class="separator" style="clear: both; text-align: left;">They are a natural laxative.</div><div class="separator" style="clear: both; text-align: left;">They help control blood pressure.</div><div class="separator" style="clear: both; text-align: left;">They protect your skeletal system.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-6783112092177513099?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-33169827476998351722011-06-26T17:07:00.000-07:002011-06-26T17:07:49.119-07:002011-06-26T17:07:49.119-07:00Hello Fava BeanMy sister took me to a book signing for Marie Simmons at Greens in the city. Annie Somerville interpreted a few dishes from Annie's new vegetarian cookbook, <em>Fast and Fresh Vegetarian.</em> One of the dishes was a creamy polenta with fava beans, English peas, and I forget what else - but it was fabulous!! I don't think I'd ever had a fava bean before and certainly had never cooked them ...Anthony Hopkins' Hannibal Lecter had made me completely uninterested. When my sister said that she's never cooked them because "they're too much work," I heard a triple dog dare.<br />
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I was doing a cooking demo at the Sebastopol farmers' market the next weekend, so I asked one of the farmers that had fava beans, "I heard these are hard to deal with?" He said, "yes." Dang, could my sister be right?<br />
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Not giving up yet (sibling rivalry is great, isn't it?!), I approached another farmer later that week in Corte Madera. When I said the same, "I hear these are hard to deal with," he quickly said "no." And then he explained to me that all I had to do was blanch them for a few minutes and the skins will easily break open and out comes the bean. Maybe late in the season the bean inside has a bit more coating to it and you would have to peel that off, but still, that doesn't seem like a lot of work to me.<br />
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I bought a bunch of beans and went home wondering what the heck to do with them. Got to love Google. After looking at a ton of recipes (well, 4 or 5 is about my limit, really) I found an idea for a dip/spread and made a few adjustments to make my new Springtime friend....Fava Bean & Arugula Spread on Watermelon Radish:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KPiWPKJDnT4/TgfHYrXxzyI/AAAAAAAAAGM/OO96HOEGJ2k/s1600/fava+bean+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://2.bp.blogspot.com/-KPiWPKJDnT4/TgfHYrXxzyI/AAAAAAAAAGM/OO96HOEGJ2k/s320/fava+bean+spread.jpg" width="320" /></a></div>By the way, watermelon radishes were new to me, too....but oh, how I love them . Sooo pretty.<br />
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Oh yeah, and I win the triple dog dare.<br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Fava Bean & Arugula Spread<span style="mso-tab-count: 7;"> </span>Makes 1 cup</span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 pound fava beans</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">1 cup chopped arugula, divided</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 ounces goat cheese</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">2 tablespoons chopped fresh dill</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Zest and juice from one lemon</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ teaspoon salt</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Pinch cayenne</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">¼ cup chopped radish</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Bring a large pot of water to boil and add fava beans.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Cook 3 minutes, then plunge into a bowl of ice water to stop cooking.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Shell the beans and place in a food processor along with ½ cup arugula, goat cheese, dill, lemon juice & zest, salt and cayenne.<span style="mso-spacerun: yes;"> </span>Blend until smooth paste forms.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Place mixture in a bowl and fold in remaining ½ cup of arugula and chopped radishes.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">Serve on radish slices. (crostini works, too, but I always try to keep it veg-based)</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-3316982747699835172?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-16578901261288797302011-03-03T15:13:00.000-08:002011-03-03T15:13:58.746-08:002011-03-03T15:13:58.746-08:00Pantry Pasta<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Every once in a while my fridge and pantry get a little over-loaded. So many recipes to test, so many dinner parties, so many cooking classes. Next week I've got a lot of classes, so I need to make some room. It's time to do a little "pantry cooking." It's instinctive cooking at its best. I just pull out what I've got and turn it into culinary magic.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Today it's Pantry Pasta. I had some authentic Italian orrechiette. It's so authentic that there's not a lick of English on the package. I was able to at least figure out "12 minuti" for the cooking time, but the rest is lost on me. I love these little pasta "ears." They're nice and chewy, and the cup shape holds sauce beautifully.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-eI4Ief-13ag/TXAZmKR2RVI/AAAAAAAAAGI/5LHYEVBBP60/s320/orrichiette.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When you cook pasta remember a few things:</div><div class="separator" style="clear: both; text-align: left;">1) Don't try to speed it up by using hot water from the tap; it leaches lead and other materials from the pipes. Always use cold water and let it run a bit before putting it in your pot.</div><div class="separator" style="clear: both; text-align: left;">2) Use a large pot, much larger than you think you might need. Pasta needs a lot of room to bounce around; that helps keep it from sticking and clumping. Maybe this is where "go big or go home" comes from??</div><div class="separator" style="clear: both; text-align: left;">3) Your water should be salted generously - it should taste like the sea. And always save some of the cooking liquid to help make a healthy sauce. In this recipe I only used about a tablespoon of olive oil, 1/2 cup of cooking liquid and some spices to make the sauce.</div><div class="separator" style="clear: both; text-align: left;">4) The healthiest way to cook your pasta is just to al dente - so it still has a bite to it. Pasta cooked this was, rather than boiled too long, provides you with a slower, even release of glucose into your bloodstream, which gives you longer, sustained energy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So now for my non-recipe recipe....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Cook pasta according to directions, on the lighter side of cooking time. While the pasta cooks, heat 1 tablespoon of olive oil in a skillet and add sliced onion and a few minced garlic cloves. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-O6_lrqs3WaU/TXAZQXQ5SvI/AAAAAAAAAF8/kJhPebay-24/s1600/orrichette1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-O6_lrqs3WaU/TXAZQXQ5SvI/AAAAAAAAAF8/kJhPebay-24/s320/orrichette1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">When the onions are soft and starting to brown, add roasted red peppers and pepperoncini.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-mX97-nxckjQ/TXAZNvoaviI/AAAAAAAAAF4/WXUhEa3d3zE/s1600/orrichette2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh5.googleusercontent.com/-mX97-nxckjQ/TXAZNvoaviI/AAAAAAAAAF4/WXUhEa3d3zE/s320/orrichette2.jpg" width="320" /></a></div><div style="text-align: center;">After a few minutes add chopped baby spinach, smoked paprika and red pepper flakes (I'm a spicy girl! Not to be confused with a Spice Girl.)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-o8ZGOF5OZEs/TXAZSL1519I/AAAAAAAAAGA/mJkvDeIVd3A/s1600/orrichette3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-o8ZGOF5OZEs/TXAZSL1519I/AAAAAAAAAGA/mJkvDeIVd3A/s320/orrichette3.jpg" width="320" /></a></div><div style="text-align: center;">Stir just until the spinach wilts, only a minute or two. When pasta is cooked, drain, reserving some of the cooking liquid and toss orrichietti with the vegetable mixture. Drizzle with 1 tablespoon olive oil and 1/4 - 1/2 cup pasta liquid. Add shredded parmesan cheese and salt & pepper to taste. Bellissimo!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-VSbIYTotI1s/TXAZUV7FFuI/AAAAAAAAAGE/sRNqHUlpWoc/s1600/orrichette4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-VSbIYTotI1s/TXAZUV7FFuI/AAAAAAAAAGE/sRNqHUlpWoc/s320/orrichette4.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-1657890126128879730?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-46797063178884996072011-02-28T21:48:00.000-08:002011-02-28T21:48:21.425-08:002011-02-28T21:48:21.425-08:00Super Soup!When the weather gets really cold like this, I go into soup mode. Maybe it's a throwback to childhood, maybe it's just my body's natural reaction to the cold and the desire to warm up. Whatever it is, nothing is as satisfying as a warm bowl of homemade soup, chock-a-block with healthy veggies and healing spices. This Carrot-Satsuma Soup is a great immunity booster... and with so many people around me getting nasty colds, I'm making batches of it! I can't remember the last time I was sick, and I'd like to keep it that way.<br />
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Carrots are a great source of antioxidants and help protect against heart disease and cancer. Just a carrot a day is all you need, and this soup is one delicious way to get it. They also promote good vision, especially night vision (thank you), and help stave off macular degeneration. Bugs Bunny never wore glasses, maybe a monocle once, but that was really just a fashion statement.<br />
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Ginger is good for alleviating nausea and motion sickness, promotes healthy digestion, and is a strong anti-inflammatory that can be helpful to people with arthritis if eaten with some regularity.<br />
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Satsumas, like all oranges, are loaded with vitamin C (100% of your daily need in one orange), which keeps your immune system humming. They also protect against cancer, lower blood pressure and cholesterol, and help fight viral infections. You can use any juicy orange in this recipe; I'm just newly in love with Satsumas, but you can use any variety.<br />
I always appreciate when something that is so good FOR you tastes great too...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-N_6dP1YvbSU/TWnKiiZpWuI/AAAAAAAAAF0/-8dPlhHQzEM/s1600/ginger+carrot+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh5.googleusercontent.com/-N_6dP1YvbSU/TWnKiiZpWuI/AAAAAAAAAF0/-8dPlhHQzEM/s320/ginger+carrot+soup.jpg" width="320" /></a></div><strong>Carrot-Satsuma Soup with Cashew Cream</strong><br />
Serves 6<br />
Soup<br />
1 tablespoons extra virgin olive oil<br />
1 cup chopped yellow onion<br />
1 pound carrots, washed and diced<br />
1 teaspoon grated fresh ginger<br />
1 small pinch red pepper flakes<br />
3 cups vegetable stock*<br />
1/2 cup fresh Satsuma juice (or any fresh orange juice)<br />
1 1/2 teaspoon Satsuma zest<br />
1 teaspoon sea salt<br />
pinch pepper<br />
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* I make my own veg stock all the time, but if you don't, I recommend Trader Joes vegetable broth; it has a great rich flavor. You can even cut it with water because it's so rich and yummy. <br />
<strong>Cashew Cream</strong><br />
1 cup raw cashews<br />
1 cup water<br />
2 teaspoons fresh lemon juice<br />
1/4 teaspoon sea salt<br />
Pinch of freshly grated nutmeg<br />
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In a medium saucepan, heat olive oil over medium heat. Add the onions and saute until golden, about 5-8 minutes. Add grated ginger and red pepper flakes, and cook, stirring, for about a minute. Add carrots and stock and bring to a boil. Reduce heat and simmer for about 15-20 minutes until carrots are tender (this will depend on the size of your cut),<br />
In a blender, puree the soup in batches. Blend until very smooth. Add juice, zest, salt and pepper pulsing to combine. Ladle into bowls and top with cashew cream. If you want to skip the cashew cream, top the soup with chopped chives instead.<br />
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<strong>Cashew Cream</strong><br />
Grind the cashews in a food processor or nut grinder to a coarse powder. Pour water into a blender and add cashews and remaining ingredients. Blend for 2-3 minutes until smooth and creamy, drizzling in more water through the top if necessary to reach desired consistency. Use on top of soups, over vegetables, on sandwiches instead of mayo, and as a dip. Delish!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-4679706317888499607?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-52481500652651589262011-02-25T22:38:00.000-08:002011-02-25T22:38:18.449-08:002011-02-25T22:38:18.449-08:00The long awaited Mexicali SkilletI've talked abut this dish before. It's my go-to dinner. There are certain things that are always on hand in my kitchen: black beans, onions, olives, peppers, frozen corn, mushrooms, spinach, corn tortillas, and cheese (if they had a Betty Ford Clinic for cheese, I'd have to check myself in - thank God they don't). When I'm hungry and want something fast and yummy, I throw together this Mexicali Skillet. It's full of healthy vegetables and gets a nice kick from chipotle chili powder....I think I could eat it every day.<br />
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I try to throw as many vegetables as I can into the dishes I fix, whether it's an omelet, mac 'n cheese, or stir fry. It's even better if I can do that all in one skillet - I spend enough time doing dishes after my cooking classes; when it's just me, I like to keep the dishes to a minimum. That's another reason why this is one of my favorites. All it takes is my cast iron skillet. Well, and a plate..... sometimes.<br />
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I make this pure vegetarian, but you can easily add cooked chicken or beef if you're so inclined. If you add cooked rice to this, you get a complete protein from the rice and the beans together. So it's a great way to get a filling, satisfying meatless meal into your week. I really believe that we could all do better with a few more plant-based dinners in our lives. Maybe this one will be your springboard....<br />
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Before I start, let me just say a thing or two about eating seasonally. I love putting corn and red bell pepper (or yellow or orange) in this, but they are not always in season. If I can't find it at my farmer's market I really try to not use it. When you walk into your favorite grocery store, it looks like everything is in season year round. We may forget that's not the case. I think you'll find better flavor if you buy a frozen version; they are flash frozen when they are in season and tend to be more flavorful that the "fresh" out-of-season version. Or just leave those ingredients out alltogether and bump up the veggies that are in season.<br />
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I start with a little olive oil in a skillet and throw in thinly sliced onions and mushrooms. Let that hang out for about 5-8 minutes or so, until the onions become soft and the mushrooms start to brown. Add a chopped jalapeno or two depending on your "spicy quotient", and sliced red bell pepper (Trader Joe's frozen bell pepper medley is a good out-of-season choice). Next throw in a can of black beans, some frozen corn kernels and a sprinkling of chipotle chile powder, cumin and coriander. Slice a couple corn tortillas into strips and add to the skillet. Stir it up good and let it cook through for a few minutes. At the last minute add some sliced black olives and a few handfuls of baby spinach; it'll wilt down in no time. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-8WvKORDSfYw/TWiXIVIgcnI/AAAAAAAAAFs/S9DyYLOUu-w/s1600/mexi_skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-8WvKORDSfYw/TWiXIVIgcnI/AAAAAAAAAFs/S9DyYLOUu-w/s320/mexi_skillet.jpg" width="320" /></a></div>Take it off the heat and stir in some cheese - pepper jack or sharp cheddar are the faves here. If you're feeling a little naughty, and you don't mind washing an extra bowl, stir some Sriracha or any hot sauce into a little Greek yogurt (sour cream, if you must, but that's really naughty) and place a nice little dollop on top.<br />
This is happiness in a bowl, my friends.....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-JmhN8J5JQH4/TWiXJ5eT-6I/AAAAAAAAAFw/z0UX-x0n8fo/s1600/mexi_skillet_bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-JmhN8J5JQH4/TWiXJ5eT-6I/AAAAAAAAAFw/z0UX-x0n8fo/s320/mexi_skillet_bowl.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-5248150065265158926?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-15889589707510375572011-02-13T23:07:00.000-08:002011-02-15T00:08:20.689-08:002011-02-15T00:08:20.689-08:00Little comfort cupsI get A LOT of magazines, and I am constantly ripping out recipes. Currently I have about 6 large binders filled with recipes to try. I don't think I'll live long enough to cook half of them! But I can't stop myself from ripping out more recipes every day.<br />
<br />
I'm drawn to comfort foods, but I try to put a healthier spin on them...so when I found a recipe for mini spaghetti carbonara cups in the mountain of recipes I was finally filing away, I decided to ditch the clean-up effort and get cookin'. (Doesn't take much to divert my attention.)<br />
Pretty easy to make this a little healthier... switch out the usual "enriched" white pasta for whole wheat (if they'd just leave the flippin' whole grain alone, they don't need to "enrich" it.) , replace the bacon/pancetta with roasted crimini mushrooms, use olive oil instead of the bacon fat to coat the pasta, trade half & half for heavy cream, and add herbs and spices. Easy.<br />
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<div style="text-align: center;">And here's how pretty they are..... </div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AGiDCSEfBow/TVi7YaDbC9I/AAAAAAAAAFk/z_g2EZkQtpw/s1600/spaghetti+carbonara+cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://1.bp.blogspot.com/-AGiDCSEfBow/TVi7YaDbC9I/AAAAAAAAAFk/z_g2EZkQtpw/s320/spaghetti+carbonara+cups.jpg" width="320" /></a></div><div align="center"><br />
</div><br />
But pretty isn't everything; let's talk yum-factor. I ate them for lunch AND dinner, and not cuz I was lazy (this time), but because they are just that good! I had some of my homemade marinara sauce left over from a cooking class earlier in the week, so for dinner I gave them a sweet dousing of that...who knew it could get even better (well, I guess I did). I couldn't even wait to take a picture before taking a big ol' bite out of one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YdOcUKS1Mr8/TVjAVVJh_rI/AAAAAAAAAFo/l3w3-l1dsts/s1600/spaghetti+carbonara+cups2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://2.bp.blogspot.com/-YdOcUKS1Mr8/TVjAVVJh_rI/AAAAAAAAAFo/l3w3-l1dsts/s320/spaghetti+carbonara+cups2.jpg" width="320" /></a></div><strong>Spaghetti Carbonara Cups</strong><br />
Serves 6<br />
<br />
1/4 cup olive oil, divided plus 1 tablespoon for crimini mushrooms<br />
8 ounces crimini mushrooms, thinly sliced<br />
1/2 teaspoon salt<br />
1/2 teaspoon smoked paprika<br />
1/2 pound whole wheat spaghetti<br />
3/4 cup parmesano-reggiano, divided<br />
1 tablespoon dried oregano<br />
1 tablespoon dried basil<br />
1/4 teaspoon crushed red pepper<br />
3 eggs<br />
1/2 cup half & half<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
<br />
<ul><li>Preheat oven to 400.</li>
<li>Put mushrooms in a bowl and toss with olive oil, salt and paprika. Make sure all mushrooms are coated, adding a little more olive oil if necessary. Lay in a single layer on a baking sheet lined with parchment paper. Bake 20-35 minutes(depending on thickness) until crispy. Remove from oven and chop.</li>
<li>Reduce oven temperature to 350.</li>
<li>With a brush, lightly coat a 12 cup muffin tin with olive oil. Should use about 1 tablespoon.</li>
<li>Bring a large pot of salted water to a boil (be generous with the salt, the water "should taste like the sea" as my friend Denis taught me"), Add pasta and cook according to package directions. Drain and return to pot.</li>
<li>Add 1/2 cup cheese, oregano, basil, crushed red pepper and remaining olive oil, tossing to coat the pasta.</li>
<li>In a bowl, beat the eggs and whisk in the half & half, salt and pepper.</li>
<li>Fill individual muffin tins loosely with pasta, spoon a tablespoon or so of egg mixture on top (use all the liquid).</li>
<li>Top with chopped mushrooms and remaining parmesan.</li>
<li>Bake 20 minutes or until edges are lightly browned and crispy.</li>
<li>Let stand 5 minutes (if you can stand it!).</li>
<li>Eat as is or top with your favorite pasta sauce.</li>
</ul><br />
Best of all, you probably have all the ingredients in your fridge and pantry already...so get on it.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-1588958970751037557?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-41358883594593634952011-02-09T20:19:00.000-08:002011-02-09T20:42:41.218-08:002011-02-09T20:42:41.218-08:00Yam it up!I got a couple big, fat, gorgeous yams in my CSA box this week. I roasted one with red onion, butternut squash, baby bliss potatoes, fresh rosemary and a drizzle of olive oil....nice. But the second one got a little more special attention...Sweet Yam Gnocchi with Coconut Curry Sauce.<br />
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I've made gnocchi with russet potatoes and sweet potatoes before, so why not yams? The color is rich and beautiful, and swims in my favorite coconut curry sauce full of warming, healthy spices...and best of all, it's a no-cook sauce.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-apDQNvltX8I/TVNiNNcToeI/AAAAAAAAAFE/IJEs7zPhJQ0/s1600/yam+gnocchi6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://1.bp.blogspot.com/-apDQNvltX8I/TVNiNNcToeI/AAAAAAAAAFE/IJEs7zPhJQ0/s320/yam+gnocchi6.jpg" width="320" /></a></div>First order of business is to bake the potatoes at 425degrees for about 45-55 minutes until you can easily pierce into it with a fork. When they are cool enough to handle, scoop out the pulp into a large bowl. You can use a ricer or potato masher (I still use my grandmother's old-fashioned masher...makes me remember why I love cooking).<br />
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Add ricotta (the secret weapon to fluffy gnocchi), cinnamon, nutmeg, garlic, salt & pepper. Mix it up well...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OtaRwZs5evQ/TVNiFtUAzyI/AAAAAAAAAE0/RPYWOUIfkD4/s1600/yam+gnocchi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://1.bp.blogspot.com/-OtaRwZs5evQ/TVNiFtUAzyI/AAAAAAAAAE0/RPYWOUIfkD4/s320/yam+gnocchi2.jpg" width="320" /></a></div>... then start to add the flour 1/2 cup at a time, until you have a "soft dough". This takes practice...too much flour and the dough is gummy; too little and it doesn't hold up. You're looking for that fine line when it moves from sticky to perfect. Remember, go slowly with the flour - it's my cooking mantra "you can always add, but you can't take away." <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vHykZKGZUds/TVNiPF6ZOjI/AAAAAAAAAFI/_3phr_yOA2o/s1600/yam+gnocchi7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://3.bp.blogspot.com/-vHykZKGZUds/TVNiPF6ZOjI/AAAAAAAAAFI/_3phr_yOA2o/s320/yam+gnocchi7.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Separate the dough into about 5 or 6 balls and roll each of them out on a floured board into a rope about the thickness of your thumb (unless you're a real little person). Cut each rope into 1 inch pieces and roll each piece over the tines of a fork to get those tell-tale gnocchi marks...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1S8UMEZWPSA/TVNiDXTdTuI/AAAAAAAAAEw/kVtpylFeQJ8/s1600/yam+gnocchi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://2.bp.blogspot.com/-1S8UMEZWPSA/TVNiDXTdTuI/AAAAAAAAAEw/kVtpylFeQJ8/s320/yam+gnocchi1.jpg" width="320" /></a></div>I've always boiled my gnocchi in a big ol' pot of salted water - your pot need to give any kind of pasta lots of room to bounce around, and your water "should taste like the sea", as my good friend Denis taught me. When they are ready, they will float to the top - doesn't get much easier than that! Takes about 3-5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RpolJRgZs8s/TVNnnLLpAzI/AAAAAAAAAFM/EcLRwH2weYU/s1600/yam+gnocchi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://2.bp.blogspot.com/-RpolJRgZs8s/TVNnnLLpAzI/AAAAAAAAAFM/EcLRwH2weYU/s320/yam+gnocchi3.jpg" width="320" /></a></div>The other night I was reading a bunch of blogs and found one where they were talking about pan frying gnocchi. I'm in! Put a little bit of olive oil to just cover the bottom of the skillet, get it gooooood and hot (it needs to sizzle when you add the gnocchi or it will just soak up the oil, and that's gross). Pan fry it for about 5 minutes total, turning to crisp up each side. You'll know when it's ready to flip by the the sound - you'll defintiely know it when you hear it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FXNNg2mxFXo/TVNno1vtNEI/AAAAAAAAAFQ/Gb_cmU4qgvI/s1600/yam+gnocchi4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://2.bp.blogspot.com/-FXNNg2mxFXo/TVNno1vtNEI/AAAAAAAAAFQ/Gb_cmU4qgvI/s320/yam+gnocchi4.jpg" width="320" /></a></div>I think this is my new fave way to fix gnocchi! The outside is crisp and the inside is perfectly moist. Either way you decide to go, this is a delish recipe. Add whatever pasta sauce floats your boat, but please do yourself a favor and try this coconut curry sauce, courtesy of my friend Beck. If you don't have as well-stocked a spice cabinet as I do, you can omit one or two spices (turmeric, for example, is not a big staple for most people) and probably get a pretty tasty sauce nonetheless.... <br />
This recipe makes a pretty big batch, so go for it and freeze the gnocchi in 1 i nch pieces for another day. No need to even defrost them if you're going to boil them. How much easier can I make it????<br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Sweet Yam Gnocchi</span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Serves 6-8</span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 pounds yams (sweet </span><span style="color: windowtext;"><span style="font-family: Calibri;">potatoes or russet potatoes work, too)</span></span><span style="font-family: Calibri;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2/3 cup whole milk </span><span style="color: windowtext;"><span style="font-family: Calibri;">ricotta</span></span><span style="font-family: Calibri;"> </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 1/2 teaspoons salt </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 teaspoon ground cinnamon</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 teaspoon nutmeg</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 clove minced garlic </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1/4 teaspoon freshly ground black pepper </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1-1 1/4 cups all-purpose unbleached flour, plus 1/3 cup for the work surface </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Preheat the oven to 425°</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Pierce the </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">sweet potato</span><span style="font-family: Calibri;"> with a fork. Bake until tender and fully cooked, 40- 55 minutes.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Cool slightly. Cut in half and scoop the flesh into a large bowl. </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">Mash</span><span style="font-family: Calibri;"> the sweet potatoes.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta, salt, cinnamon, nutmeg, garlic and pepper, </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">blend</span><span style="font-family: Calibri;">ing until well mixed. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Add the flour, 1/2 cup at a time until a soft dough forms. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Lightly flour a work surface and place the </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">dough</span><span style="font-family: Calibri;"> in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Cut each rope into 1-inch pieces. Roll the </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">gnocchi</span><span style="font-family: Calibri;"> over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">To boil gnocchi: </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Meanwhile, bring a large pot of salted water to a </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">boil</span><span style="font-family: Calibri;"> over high heat. Add the gnocchi in batches and cook until gnocchi float to the top, about 3- 5 minutes. </span><span style="color: windowtext; font-family: "Arial", "sans-serif"; font-size: 10pt;">Drain</span><span style="font-family: Calibri;"> the gnocchi using a slotted spoon and keep warm while you continue cooking the remaining gnocchi.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">To pan fry gnocchi:</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Heat 1-2 tablespoons olive oil in a large skillet over medium high heat.<span style="mso-spacerun: yes;"> </span>When oil is hot, add gnocchi in a single layer, working in batches, turning to crisp each side, approximately 5 minutes total.</span></div><br />
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<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Coconut Curry Sauce</span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ <span style="mso-spacerun: yes;"> </span>cup coconut milk</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ <span style="mso-spacerun: yes;"> </span>teaspoon cumin</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ teaspoon chili powder</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ teaspoon cinnamon</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ <span style="mso-spacerun: yes;"> </span>teaspoon turmeric</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">pinch cayenne</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3 tablespoon lime juice</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3 scallions, greens only, thinly sliced or ¼ cup chopped chives</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Whisk all ingredients, except scallions, in a bowl.<span style="mso-spacerun: yes;"> </span>When gnocchi is ready to serve, toss with coconut curry sauce and top with scallions.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-4135888359459363495?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-24879015514329121802011-02-03T23:10:00.000-08:002011-02-03T23:10:03.027-08:002011-02-03T23:10:03.027-08:00Polenta PieOh my GARSH! Can you be in love with a dish? I mean, really in love? Today I discovered that I could.<br />
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Indulge me just a minute to tell you what brought me to this new love affair...I have a couple people in my life who recently got word that someone very clolse to each of them has cancer. Within days, I was also introduced to a massage therapist who works with cancer patients and is interested in my therapeutic cooking ideology and services. All of these things coming to me at the same time made me take notice. My very wise friend Randy told me a while back that when you are on the right path, everything falls into place. So I felt like I needed to focus on foods that help people living with cancer and those who want to prevent it from happening to them. From my studies at Bauman College, I am a firm believer in the healing powers of food - there are herbs, spices, vegetables, fruits, and grains that do everything from helping relieve the nausea associated with chemo to actually destroying cancer cells and tumor growth. And I am going to be cooking my arse off with those ingredients...<br />
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So I bought the book "<em>One Bite at a Time,</em>" by Rebecca Katz. This is the first cookbook that I have ever read cover to cover, and that I want to cook my way through page by page. I don't think there is one recipe in it that didn't make my mouth water as I read it. So far I have cooked five of the recipes, and they all made me do the ever-popular <em>Happy Dance</em>.<br />
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But let's get back to the one that made me fall in food-love....the Stacked Polenta Pie with Garlicky Greens.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vw6uVM3fwNs/TUuX3xMM9uI/AAAAAAAAAEs/z2PXeLhbjig/s1600/atcked+polenta+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://4.bp.blogspot.com/_vw6uVM3fwNs/TUuX3xMM9uI/AAAAAAAAAEs/z2PXeLhbjig/s320/atcked+polenta+pie.jpg" width="320" /></a></div><br />
I took just a couple liberties with her recipe: I added mushrooms and lemon zest to the greens, cooked the polenta in my homemade veg stock instead of water, and topped it with my homemade marinara sauce. This is one of those times when I'm so glad I live alone, so no one gets to the leftovers before me!<br />
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<strong>Creamy Polenta</strong><br />
1 cup polenta<br />
4 cups vegetable stock ( see note)<br />
1/2 teaspoon sea salt<br />
2 tablespoons olive oil<br />
1/4 cup freshly grated parmesan cheese<br />
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Bring stock/broth to a boil. Add salt and lemon juice and slowly whisk in polenta. Reduce heat to low and continue stirring , until smooth. Add olive oil and continue cooking for 20 minutes stirring constantly. Stir in cheese.<br />
NOTE: If you don't make your own vegetable stock (see previous posting on how easy it is), then I recommend Trader Joe's Vegetable Broth. It is so rich that you can use just 2 cups of it and 2 cups water for the polenta.<br />
<strong>Galicky Greens</strong><br />
1 tablespoon olive oil<br />
1 teaspoon minced garlic<br />
pinch red pepper flakes<br />
2 bunches greens (kale, chard, spinach), stems removed and leaves chopped into bite-sized pieces<br />
1 cup sliced crimini mushrooms<br />
1/2 teaspoon sea salt<br />
1 teaspoon fresh lemon juice<br />
1 teaspoon lemon zest<br />
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Heat oil in large skillet over medium heat. Add garlic and red pepper flakes and saute for 30 seconds to infuse the oil with flavor. Add mushrooms and cooked 5-8 minutes, Add greens, salt, lemon juice and lemon zest and cook a few minutes until greens are wilted and deep green.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vw6uVM3fwNs/TUuXbiSg2CI/AAAAAAAAAEk/RWCFfrGE-U4/s1600/sauteed+greens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://4.bp.blogspot.com/_vw6uVM3fwNs/TUuXbiSg2CI/AAAAAAAAAEk/RWCFfrGE-U4/s320/sauteed+greens.jpg" width="320" /></a></div>To make the stacked pie, preheat oven to 350. Lightly grease a pie plate. Pour half of the polenta into the pie plate and spread to cover. Top with greens and spread remaining polenta on top of greens. Sprinkle with <strong>1/2 cup parmesan cheese</strong>. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TUuXYeL65qI/AAAAAAAAAEg/TpgZmMQ0fuQ/s1600/polenta+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TUuXYeL65qI/AAAAAAAAAEg/TpgZmMQ0fuQ/s320/polenta+pie.jpg" width="320" /></a></div>Bake 10 minutes or until cheese is melted. <a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TUuXd67hemI/AAAAAAAAAEo/EOVAawTgyCs/s1600/stacked+polenta+pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TUuXd67hemI/AAAAAAAAAEo/EOVAawTgyCs/s320/stacked+polenta+pie+2.jpg" width="320" /></a><br />
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Top with your favorite marinara sauce. I'll give you my Marinara recipe another day, cuz all this typing about my new love makes me want to go grab another bite.......<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-2487901551432912180?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com1tag:blogger.com,1999:blog-6669054800955446328.post-83405074161814544732011-01-28T20:08:00.000-08:002011-01-28T20:08:02.469-08:002011-01-28T20:08:02.469-08:00Let's Talk Turkey!I've been a baaaad kitten when it comes to this blog. First there was the fallout from the holidays; I was so full for so long that I didn't want to eat or cook, let alone write about food. Then I started a new business teaching cooking classes, and I was too tired to blog. But my friend Janice texted me today and said that she keeps checking for a new blog post, and if I didn't get to it, she was going to start posting mean messages. She's too nice to actually do that, but just in case I'm a bad judge of character....<br />
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Are you ready to talk about turkey again? We're well past the holiday meal leftovers, and I'm ready to look at turkey once more. These Asian Style Meatballs have been such a hit with everyone who's had them - from catering clients to cooking classes - that I felt it would be a perfect "redemption recipe" for those faithful readers who I have neglected... and the Peanut Dipping Sauce will make everyone forgive me.<br />
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<strong>Asian Style Turkey Meatballs</strong><br />
3/4 cup breadcrumbs<br />
2 tablespoons milk (use water if dairy intolerant)<br />
1 1/2 lb ground turkey (preferably organic)<br />
4 scallions, thinly sliced and chopped<br />
1/3 cup chopped fresh cilantro<br />
1 1/2 tablespoons rice vinegar<br />
1 tablespoon tamari<br />
2 teaspoons Sriracha (or other hot sauce)<br />
2 teaspoons agave nectar<br />
2 teaspoons minced garlic<br />
2 teaspoons minced fresh ginger<br />
1 teaspoon sea salt<br />
Juice of one lime<br />
1+ tablespoon coconut oil (or olive oil)<br />
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Preheat oven to 400. In a large bowl, combine breadcrumbs and milk and let stand 15 minutes. Add turkey, scallions, cilantro, vinegar, Sriracha, agave, garlic, ginger, sea salt and lime juice. Gently mix all ingredients - try not to over mix as it makes for less juicy meatballs. Form into 12 - 18 meatballs. Melt coconut oil in a large skillet over medium high heat. Add meatballs (you want to hear a sizzzle when you add them). Don't overload the skillet or your meatballs will steam rather than brown; work in a few batches. Brown meatballs on all sides, approximately 10 minutes. Transfer to a baking sheet and bake until cooked through to 165. Continue browning meatballs in skillet adding more oil as needed. Serve with Peanut Dipping Sauce.<br />
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Spicy Peanut Dipping Sauce<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Peanut Sauce</span></b></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 cup smooth peanut butter</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">¼ cup tamari</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 teaspoons red chili paste</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 tablespoon agave nectar</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Juice of 2 limes</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ cup hot water</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">¼ cup chopped peanuts</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Combine peanut butter, tamari, chili paste, agave and lime juice in a blender.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Puree to combine all ingredients.</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">With motor running, slowly add the hot water to thin out the sauce; use more or less water to get the consistency you want.</span></div><br />
This sauce is soooo good that you'll be trying to find new ways to use it... one easy fix: cook some whole wheat spaghetti, saute thinly sliced red bell pepper and scallions, toss with peanut sauce and top with chopped, toasted peaunts - good hot or cold. People in my Thai cooking class last week are still talking about this sauce like it's some dirty little secret....so go on, get dirty.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-8340507416181454473?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-217980948260413642010-12-20T17:07:00.000-08:002010-12-20T17:07:15.663-08:002010-12-20T17:07:15.663-08:00Tropical EnvyMy friend Janice is vacationing in Hawaii this week. My sister's vacationing in Florida. I'm stuck here with nothing but rain every single dingle day, dreaming about sunshine and the sand between my toes. So if I can't go to the tropics, I'll bring a little of the tropics here....a sweet Caribbean-inspired chicken and banana dish. May sound weird, but believe me it is delish! Made me do the happy dance after the first bite...feeling a little full of myself right now.<br />
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First I heated about a teaspoon of coconut oil in a skillet over medium high heat and browned four quartered bananas. It takes just a minute or two per side. Remove them from the skillet, and when they're cool enough to handle, give them a rough chop. And try not to eat all of them while you're preparing the rest of the meal. That's the tricky part.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQ_zYlZnSBI/AAAAAAAAAD8/lHX92-VVryA/s1600/banana+saute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQ_zYlZnSBI/AAAAAAAAAD8/lHX92-VVryA/s320/banana+saute.jpg" width="320" /></a></div><br />
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Add a bit more coconut oil to the same skillet and saute one pound boneless, skinless chicken breasts that are seasoned with salt, pepper, smoked paprika and cinnamon - give both sides a good rub of the spice mix. I pound the heck out of the chicken breasts (before I season them, of course) so that they are about 1/4" thick and they cook much faster - just 4-5 minutes per side. When they're cooked through to 165, remove them from the skillet to cool and then shred into bite-sized pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TQ_zazc_acI/AAAAAAAAAEA/wZml8LbAqyc/s1600/banana+saute2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TQ_zazc_acI/AAAAAAAAAEA/wZml8LbAqyc/s320/banana+saute2.jpg" width="320" /></a></div>Add just a smidge more coconut oil to the skillet and saute two diced jalapeno peppers (remove seeds and membrane if you're afraid of the heat), 1 diced red bell pepper, and 6 thinly sliced scallions. Cook, stirring occasionally, for 3-4 minutes then add the chopped banana, shredded chicken, 3 cups cooked brown basmati rice, 1/3 cup chopped peanuts, the juice of one lime, and one tablespoon tamari. Garnish with a little of the scallion greens or chives and call it a day. \Another one pot wonder - fuit, veg, protein, whole grain...you've got it all.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQ_6qi9Hr0I/AAAAAAAAAEM/Oh8hY3xATyA/s1600/banana+saute3B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQ_6qi9Hr0I/AAAAAAAAAEM/Oh8hY3xATyA/s320/banana+saute3B.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>The smoky chicken, the sweet, gooey carmelized banana, the crunchy peanuts, the fiery jalapeno peppers; suddenly I don't care so much that it's raining... and raining and raining. Well sure, the umbrella drink helps a little. <div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-21798094826041364?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com1tag:blogger.com,1999:blog-6669054800955446328.post-69856229169838812362010-12-15T15:21:00.000-08:002010-12-15T15:21:02.331-08:002010-12-15T15:21:02.331-08:00It's Appetizer Season!<span style="font-family: inherit;">Well, my blogging "with a vengeance" wasn't so vengeful after all. Things have been a little busy, with the holidays and all, so I thought I should share a little of what I've been up to..</span><br />
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<span style="font-family: inherit;">Given the choice of appetizers or dessert, I will always opt for appetizers. In fact, I would opt for appetizers for dinner, too. And lately I have been sharing the love. I've catered two appetizer parties in the past couple weeks,taught a Holiday Appetizer class, and have brought an appetizer to every dinner I've gone to lately. I'm clearly not alone in my love of the small plates. </span><br />
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<span style="font-family: inherit;">It all started with Thanksgiving, the official start of Appetizer Season. For the second year in a row I brought a Kahlua Baked Brie (sorry no picture, because it was significantly attacked by the crowd in the time it took me to get my camera out of my purse). One woman who I had given the recipe to last year told me that she pulled the recipe out of her coat pocket the next day, staring at it longingly like it was the phone number from a cute guy she met in a bar the night before, complete with that old "oh, what did I do last night?" Yep, <span style="font-family: Times, "Times New Roman", serif;">it's that good, folks</span>:</span><br />
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<span style="font-family: inherit;"><strong>Kahlua Baked Brie</strong></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";"><span style="font-family: Times, "Times New Roman", serif;">1 6oz wheel of Brie</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";"><span style="font-family: Times, "Times New Roman", serif;">¼ c chopped toasted pecans or walnuts</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";"><span style="font-family: Times, "Times New Roman", serif;">2T Kahlua</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";"><span style="font-family: Times, "Times New Roman", serif;">1T agave nectar</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 350◦.<span style="mso-spacerun: yes;"> </span>Cut the rind off top of brie, leaving 1/4” at edges.<span style="mso-spacerun: yes;"> </span>In a bowl combine remaining ingredients.<span style="mso-spacerun: yes;"> </span>Place brie on an oven-safe dish, preferably one with a lip. Top with Kahlua mixture.<span style="mso-spacerun: yes;"> </span>Bake for 5-8 minutes until soft. Serve with baguette, crackers, or apple and pear slices.</span></span></div><br />
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Last weekend I prepared 5 appetizers for a wine tasting party...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vw6uVM3fwNs/TQU9c5vSOpI/AAAAAAAAADs/-d_ma9Zu4j8/s1600/appetizer+party.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_vw6uVM3fwNs/TQU9c5vSOpI/AAAAAAAAADs/-d_ma9Zu4j8/s320/appetizer+party.jpg" width="320" /></a></div>We had Caprese Kebabs, Wild Salmon Spread with Cucumber Rounds, Proscuitto, Fig & Arugula Roll-ups with Lemon Chevre, Spinach Stuffed Red Bliss Potatoes, and Asian Style Meatballs with Peanut Dipping Sauce. You're probably saying, "Wow, that sounds delicious." And you would be right. I made much more than necessary, and the small group ate every single dingle thing, much to the chagrin of the hostess who was hoping for leftovers later in the evening.<br />
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After that party I came home and got ready to go to a holiday party of my own. I never like to come empty handed, and since I was hopped up on appetizer energy I decided to make yet another. This was completely on the fly, which I think is why I liked it so much. When I throw something together with ingredients I have on hand and it comes out this delicious, it makes me do the happy dance (no picture of that dance either, sadly). This Pear, Proscuitto & Gorgonzola Crostini will be making the rounds at a lot of parties in the next couple weeks. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQlJwem7peI/AAAAAAAAAD0/TudEV1B0n1Y/s1600/proscuitto+crostini+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQlJwem7peI/AAAAAAAAAD0/TudEV1B0n1Y/s320/proscuitto+crostini+1.jpg" width="320" /></a></div>Start by melting a tablespoon of unsalted butter in a skillet. Add 1 pear, diced and 3 slices proscuitto, chopped. Saute for a few minutes until the pear is slightly softened. Hit it with a pinch of salt and pepper and a little sprinkling of fresh thyme leaves.<br />
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While the pear is cooking, drizzle olive oil over thinly sliced baguette slices (this recipe will make about 24 crostini) and pop them in a preheated 350 degree oven for about 5 minutes until slightly toasted.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQlJy10qI9I/AAAAAAAAAD4/LqgtMELBLfI/s1600/proscuitto+crostini+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQlJy10qI9I/AAAAAAAAAD4/LqgtMELBLfI/s320/proscuitto+crostini+2.jpg" width="320" /></a></div>Remove the bread form the oven and top with the pear mixture. Place a few crumbles of gorgonzola on top of the pears and bake again for 8-10 minutes until cheese is melted. When you pull them out of the oven, think about how many guests there really are going to be at the party and then determine how many of these you can eat in advance and still have enough for everyone else...my count was three.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQlJthF5Q5I/AAAAAAAAADw/rxWtaYLCu1Q/s1600/proscuitto+crostini+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_vw6uVM3fwNs/TQlJthF5Q5I/AAAAAAAAADw/rxWtaYLCu1Q/s320/proscuitto+crostini+3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'll share more of the other appetizer recipes with you later; writing this and looking at the pictures made me hungry. Got to pop into the kitchen and see what I can come up with now.....</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-6985622916983881236?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-75691526412775309042010-12-02T21:43:00.000-08:002010-12-02T21:44:46.769-08:002010-12-02T21:44:46.769-08:00Try Something NewI went to the farmers' market to get inspired today. We're moving into that less colorful season around here, the one I call the "101 Things to Do with Kale" season. Winter markets are less exciting for me, so I was pleased to find something I had never tried before: feijoas, also known as pineapple guava. And I am in love!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_vw6uVM3fwNs/TPh_Pk5m_GI/AAAAAAAAADo/F_pHAT1Fdwg/s1600/pineapple+guava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_vw6uVM3fwNs/TPh_Pk5m_GI/AAAAAAAAADo/F_pHAT1Fdwg/s320/pineapple+guava.jpg" width="320" /></a></div><br />
At first I thought they were limes, which I needed to get, but as I got closer I could tell they were something different...the sign poking out of the box that read "Pineapple Guava" helped a bit. Twin Girls Farm has samples out of all their fruits, so I picked one up as I walked by, and it literally stopped me in my tracks. The flavor and the scent of the fruit are almost intoxicating - a beautiful blend of pineapple, pear, lemon, guava, kiwi and pinot griggio...seriously, it's THAT good. And it's so nice to know that there is a "tropical" fruit grown here in California, so I can satisfy my "local and seasonal" sensibilities and my desire for tropical fruit. I'm bummed I only bought 5 of them; I only have one left. I'll be hitting the Civic Center Market on Sunday to scoop up a bunch before they're all gone. They will only be around for a couple more weeks, so do yourself a favor and get out to your local farmer's market before they disappear (unless your local market is also the Sunday Civic Center one; then stay home, it's supposed to rain Sunday and I'm concerned you'll catch a cold). <br />
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Look for ones that are dark green, give a little (like an avacado), and are free of bruises. The skin is a little bitter, so I don't eat it, but according to the farmer, you can. I just cut them in half and scoop out the flesh. With the next batch I buy I'll get a little more invested: put them in salads and smoothies and make a tropical salsa (with kiwi, satsuma, shallots and red pepper flakes) to put over a nice piece of fish. If you are a baker, I think these would be fantastic in muffins...and then bring them on over to my house!<br />
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I've got to go eat that last one.....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-7569152641277530904?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com1tag:blogger.com,1999:blog-6669054800955446328.post-75422942038033340962010-12-01T10:31:00.000-08:002010-12-01T10:31:55.517-08:002010-12-01T10:31:55.517-08:00Tip of the DayIt's always a good idea to wash your knives immediately after cutting something. That way you avoid eating a piece of kiwi that tastes like onion! You know I looove onions, but that is a flavor combination that's not so tasty...<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-7542294203803334096?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com1tag:blogger.com,1999:blog-6669054800955446328.post-8876671261505081512010-11-29T11:57:00.000-08:002010-11-29T11:57:53.016-08:002010-11-29T11:57:53.016-08:00Shepherd-ish PieI was housesittiing for a friend the past 11 days and away from my computer, but I am back with a blogging vengeance. The weather had turned cold here in the Bay Area, and that makes me want to cook warm, comforting foods.... like my version of a shepherd's pie. Mashed potatoes may very well be my favorite food, and I'm a huge fan of one pot meals, so years ago when I first heard about this dish with meat and veggies topped with mashed potatoes, I was in!<br />
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Now, friends have told me I should never tell this story (it doesn't really instill confidence in my cooking), but it was years ago, and it's a good one, so here goes... my first crack at Shepherd's Pie.<br />
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I think it was Real Simple magazine that had a recipe each month that was a kind of "cheat" version, a short cut of a more complicated dish. I should have known it wouldn't end well because A) every time I've taken a "short cut" to avoid traffic, it ends up taking me much longer than if I had just stayed on the highway and B) the recipe called for boxed mashed potatoes, which shouldn't be consumed by anyone not living in a dorm.<br />
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I'm still going to maintain that the recipe could've been written better, but even my friend Jacqueline who admittedly doesn't cook, started laughing so hard that she was crying when I said that since the recipe didn't say to cook the fake potatoes first, I just sprinkled them on top...the whole 4 cups of them! So that was a disaster and went right into the trash. I think I ate cereal that night.<br />
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A couple days later I decided that this recipe was NOT going to get the best of me, so I tried again. This time I cooked the potatoes first, but again I maintain that the recipe wasn't written well... what I eventually figured out was that they were going for 4 cups of cooked potatoes. The reicpe, however, just said "4 cups instant mashed potates", so I cooked 4 cups of the flakes, which yielded a boatload of cooked potatoes. And, you guessed it, I went ahead and threw them right on top of my meat and veggie mixture, all the while saying "this just doesn't seem right." The weight of the mountain of potatoes reduced the rest of the food to about 1/4 inch. While that attempt was edible from an "at least it won't make you sick" standpoint, it was pretty much inedible. So I threw out the recipe and the idea that I would ever make shepherd's pie again.<br />
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But today's a new day, and I'm a much better cook. Sorry guys, this is one of my no-recipe dishes - I think I'm categorically opposed to writing a recipe for it given my history. But it's super simple and adaptable; just remember to taste as you go when you start seasoning.<br />
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I start with baking about 4 large sweet potaotes (you can use the traditional russet potatoes, but sweet potaotes give it a nice flavor and are full of antioxidants. Best of all, they help stabilize blood sugar levels and inprove the body's use of insulin. I have a nephew with Type 1 diabetes, so I am always looking for good food to help him out. If you are caring for anyone with diabetes, get sweet potaotes on your menu.<br />
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While the potatoes are baking, saute 1 chopped medium onion in a tablespoon of olive oil. After about 5 minutes add whatever veggies you like; I use chopped bell peppers, carrots and corn (frozen works, too). Peas are a traditional veggie in a shepherd's pie, but I'm not a big fan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_vw6uVM3fwNs/TPQBQoD9U7I/AAAAAAAAADA/NfoEhfSxp14/s1600/shep+veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_vw6uVM3fwNs/TPQBQoD9U7I/AAAAAAAAADA/NfoEhfSxp14/s320/shep+veg.jpg" width="320" /></a></div>After another 5 minutes or so, add 1 1/2 pounds of lean ground turkey, and your favorite seasonings. I like to use thyme, smoked paprika, garlic powder and sage. Just sprinkle a little at a time and taste as you go. Remember you can always add more, but you can't take it away. Cook until turkey is no longer pink.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vw6uVM3fwNs/TPQBGpJxnRI/AAAAAAAAAC4/llrefoy_ezo/s1600/shep+turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://4.bp.blogspot.com/_vw6uVM3fwNs/TPQBGpJxnRI/AAAAAAAAAC4/llrefoy_ezo/s320/shep+turkey.jpg" width="320" /></a></div>When potaotes are done, split them open and scoop out the flesh with a spoon. In a large bowl mash the potatoes with a splash of milk, 1 or 2 tablespoons butter and a couple teaspoons of pure maple syrup. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TPQBLJLmdbI/AAAAAAAAAC8/4mKf_A7_-lU/s1600/shep+two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TPQBLJLmdbI/AAAAAAAAAC8/4mKf_A7_-lU/s320/shep+two.jpg" width="320" /></a></div>Fill a cassetrole dish with the meat and veggie mixture and top with the sweet potaotes. Bake in a preheated 350 degree oven for 20 minutes. Who the heck needs a short cut?!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vw6uVM3fwNs/TPQBDoPH2zI/AAAAAAAAAC0/RHFvuFxzthw/s1600/shep+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://4.bp.blogspot.com/_vw6uVM3fwNs/TPQBDoPH2zI/AAAAAAAAAC0/RHFvuFxzthw/s320/shep+plate.jpg" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-887667126150508151?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-85464695614828620912010-11-19T19:30:00.000-08:002010-11-19T19:30:30.287-08:002010-11-19T19:30:30.287-08:00Ch-ch-ch-chia!This week I'm working at the culinary school I went to, and it's re-energized my healthy eating commitment. The school, Bauman College, focuses on a holistic and therapeutic approach to cooking. Aside from the obvious: eat lots of fruits and veggies, avoid trans fats and sugar, the culinary program taught me about powerfully healthy "alternative" ingredients. When I first started the program I referred to them as "weird foods." The first one I was introduced to was chia. One of my instructors, Chef Maria, shared her love of chia with us in the first week. Every time she mentioned it, I couldn't help but picture the silly chia pets that I used to see advertised on TV. I never understood why those were considered a cute gift; I had an even harder time imagining how they could be tasty and good for you to eat??? Come to think of it, my ex-husband gave me a chia pet for Christmas years ago (yet another reason why he's the "ex" husband), and while I may have contemplated making HIM eat it, I never would've taken a nibble myself.<br />
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So back to culinary school... one day at school our kitchen manager, Dana, made us a chia pudding for our snack. A) it was delicious, and B) it wasn't the green stuff pretending to be Abe Lincoln's hair; they were tiny dark seeds...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_vw6uVM3fwNs/TOc2uFX6CeI/AAAAAAAAACo/lz5s9ArK1nI/s1600/chia+seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_vw6uVM3fwNs/TOc2uFX6CeI/AAAAAAAAACo/lz5s9ArK1nI/s320/chia+seeds.jpg" width="320" /></a></div>Now for the nutritional stuff.... chia seeds have more calcium that a glass of milk, are a good source of fiber, protein and omega 3's, and because they soak up 10X their weight in water they help to keep you hydrated and to retain electrolytes.<br />
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Dana soaked the seeds in coconut milk and added garam masala and cinnamon. I was so in love with the taste that when I had a bunch of my college girlfriends over for a girls' weekend a couple weeks later I fixed it for breakfast, and, not surprisingly, they all loved it. My friend Sue still makes it regularly and has developed her own concoctions using chia seeds. Maybe she'll share some of her ideas with us...<br />
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I hadn't made Chia Pudding in months, but between being back at Bauman this week and seeing the new commercial for the Barak Obama Chia Head today, I decided to whip up a little chia love.<br />
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Coconut milk is sometimes a little heavy for me, so I tried something I had read about while at Bauman and made banana milk. For people who are lactose intolerant (which I unfortunately am not), it's a nice alternative and super easy to make: put one medium banana in a blender with 1/2 cup of water and blend until smooth. You can strain it if you want, but I don't. It makes 1 cup of "milk." I poured a little bit on my granola (yum) and then made a Banana Chia Pudding:<br />
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First put 1/4 cup chia seeds in a bowl and add 1 cup banana milk (always use 1 part chia seeds to 4 parts liquid) and a pinch of cinnamon and freshly grated nutmeg:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TOc7J3vPh1I/AAAAAAAAACs/rajpQXwb8_g/s1600/chia+seeds1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TOc7J3vPh1I/AAAAAAAAACs/rajpQXwb8_g/s320/chia+seeds1.jpg" width="320" /></a></div>Stir to blend. Let it sit for about 5 minutes and then stir well again. Wait another 5 minutes and give it one more stir. Trust me on this... the first time I made it I took a short cut on the stirring part, and the final product reminded me of a clumpy litter box (yeah, not so appetizing, so do it!). Put it in the fridge overnight. What you get is a super delish pudding, great for breakfast, snack or dessert. I like to add berries and nuts, usually. I was too excited to eat this one, so I forgot to add the nuts and didn't even take the time to defrost the frozen berries; just wanted to take the picture and dig in!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TOc8ztxWDAI/AAAAAAAAACw/0g4nunKfSig/s1600/chia+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TOc8ztxWDAI/AAAAAAAAACw/0g4nunKfSig/s320/chia+pudding.jpg" width="320" /></a></div>Give this one a try. Just trust me; you'll love it, and it is sooooo good for you. Not to mention, according to the Chia Head commercials running now, if you are "Proud to be an American" you'll get your chia on!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-8546469561482862091?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0tag:blogger.com,1999:blog-6669054800955446328.post-85564659317203622452010-11-16T12:17:00.000-08:002010-11-16T12:17:23.076-08:002010-11-16T12:17:23.076-08:00Fear not the butternut!Butternut squash can be a little intimidating...they're not the easiest things to peel and cut. It certainly helps to have a sharp peeler and knife, as it turns out. A couple weeks ago I was working in the kitchen at Spirit Rock and the chef had a huge tub of butternut squash waiting for me. When I put on my best "isn't there something else I can do?" face, he wasn't buying it. He leaned in and said, "Suzanne, that which we resist, persists." What do you expect from the chef at a Buddhist Meditation Retreat Center??<br />
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But he was right. After spending a hour or so wrestling with those buggers, they became less frustrating for me. So when I received two of them in my CSA last week, I was not afraid...I fearlessly cut the heck out of them and made the most delish soup. In case you're unsure about how to work the butternut, here's a little help...<br />
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<div style="text-align: center;">First, cut a slice off the bottom to keep the squash stable while you peel it. Once peeled cut off the top and cut across just above the bulbous part of the squash:</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Next cut the seeded half in half again and scoop out the seeds:</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_vw6uVM3fwNs/TOLlZbd5myI/AAAAAAAAACc/gqCnxF0v5oo/s1600/butternut+seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://1.bp.blogspot.com/_vw6uVM3fwNs/TOLlZbd5myI/AAAAAAAAACc/gqCnxF0v5oo/s320/butternut+seeds.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Then slice them lengthwise and chop into uniform pieces, about 1" cubes are best for soup or risotto.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">I sauteed the squash with onions, apples, herbs and seasonings and simmered in vegetable stock for about a half hour. Top it with homemade herb croutons (toss cut sourdough with olive oil and your favorite herbs in a skillet til toasted) and whip up a side salad for a great, light dinner.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_vw6uVM3fwNs/TOLmh_EDzhI/AAAAAAAAACk/MpDx8rH18Ko/s1600/butternut+apple+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://3.bp.blogspot.com/_vw6uVM3fwNs/TOLmh_EDzhI/AAAAAAAAACk/MpDx8rH18Ko/s320/butternut+apple+soup.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Butternut & Apple Soup</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 tablespoon butter</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 cup chopped onion</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 fuji apples, peeled, cored and chopped</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 pound butternut squash, peeled, seeded and chopped</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 tablespoon fresh thyme leaves</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Juice and zest from one medium orange</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 teaspoon salt</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4 cups organic vegetable broth</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 tablespoon heavy cream</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Freshly grated nutmeg</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Salt & pepper</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Melt butter in a large saucepan over medium heat.<span style="mso-spacerun: yes;"> </span>Add onions and sauté for 5 minutes.<span style="mso-spacerun: yes;"> </span>Add apples and sauté an additional 5-8 minutes, stirring occasionally.<span style="mso-spacerun: yes;"> </span>Add squash, thyme, juice from the orange and salt .<span style="mso-spacerun: yes;"> </span>Stir to combine all ingredients and add broth to cover.<span style="mso-spacerun: yes;"> </span>Bring to a boil and simmer uncovered for 25-30 minutes.<span style="mso-spacerun: yes;"> </span>Working in batches, fill a blender half way and puree until smooth.<span style="mso-spacerun: yes;"> </span>Return to pot and add orange zest, cream, nutmeg, salt and pepper to taste.</span></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6669054800955446328-8556465931720362245?l=suzannesgardenofeatin.blogspot.com' alt='' /></div>The Seasonal Chefhttp://www.blogger.com/profile/12769283607122834925noreply@blogger.com0