tag:blogger.com,1999:blog-57608248959131655042024-03-13T02:00:02.210-04:00tatty apronThis is a blog about reconnecting with humble ingredients and dishes alike that have been forgotten, forsaken, or have fallen into disuse for no good reason at all. When done well, nothing beats the classic goodies.Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5760824895913165504.post-12703246371682128342016-03-03T11:53:00.002-05:002016-03-04T14:23:09.826-05:00carbonara<h2 style="text-align: right;">
<span style="background-color: orange; color: white; font-family: "verdana" , sans-serif; font-size: x-large;">THE PERFECT SPAGHETTI </span></h2>
<h2 style="text-align: right;">
<span style="background-color: orange; color: white; font-family: "verdana" , sans-serif; font-size: x-large;">ALLA CARBONARA</span></h2>
<h2 style="text-align: justify;">
<div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmsI5Ne_bV6Ct9QetcNuKOpZGtj4wlSysIJMBynhlFFKGx6OzP5U4i5kPRC02cCJy4tQ0Ie2pYlIdevBCq_MUb-wA2NnK_d1Vl_nZGM__y-0J14nwwiRmZtP9Nhg_wBspT_m7s6agaTo/s1600/P1015847.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmsI5Ne_bV6Ct9QetcNuKOpZGtj4wlSysIJMBynhlFFKGx6OzP5U4i5kPRC02cCJy4tQ0Ie2pYlIdevBCq_MUb-wA2NnK_d1Vl_nZGM__y-0J14nwwiRmZtP9Nhg_wBspT_m7s6agaTo/s400/P1015847.JPG" width="316" /></a></div>
<div style="font-size: medium; font-weight: normal; text-align: start;">
<br /></div>
<div style="font-size: medium; font-weight: normal;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white; font-family: "times new roman" , serif; font-size: 13.5pt;">At the risk of sounding like a wet
blanket, I think that certain dishes deserve to be revered for their sheer
perfection and simplicity. Carbonara is one such dish that despite
becoming so prolific nearly all over the world, precisely because it is so
simple and delicious, it has has nevertheless fallen victim to countless
mediocre iterations or as I call them "bastardizations". <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white; font-family: "times new roman" , serif; font-size: 13.5pt;">But why fix something that ain't
broken? Is it because 'they' are not using quality flavoursome ingredients that
bring sufficient flavour to this simple dish? Is it lack of technique? I.e. the
erroneous use of cream to create a sauce-like consistency. Or perhaps it is a
lack of respect for tradition? Food is a language and language is steeped in
culture. It is not merely a label, hence the term 'lost in translation'. Are
you still following me? <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white; font-family: "times new roman" , serif; font-size: 13.5pt;">Here is some context: Carbonara
originated in Rome at a time when much of Rome's populous was poor. They had to
make do with the cheapest cuts of meat and a few available ingredients, but
above all they had to be tasty. Hence the advent of typical and much loved
Roman dishes like <i>Spaghetti alla Carbonara, Bucatini all' Amatriciana,
Spaghetti Cacio e Pepe, and Tripa alla Romana</i> just to name a
few. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white; font-family: "times new roman" , serif; font-size: 13.5pt;">Roman recipes typically make use of
ingredients from the <i>quinto quarto</i> or the "fifth
quarter" of the animal, such as offal. Typical quinto quarto dishes are
tripe, brain, heart, liver, kidneys, tongue, pancreas, and pig's feet.... just to name a delicious few. Also typical are cured pork's cheek or
Guanciale, and cured pork belly or Pancetta which are the central proteins
in Carbonara and Amatriciana sauces. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white; font-family: "times new roman" , serif; font-size: 13.5pt;">So where am I going with this? Well, I
guess what I am trying to say is that in the absence of context or cultural
reference points we lose what makes a dish truly special and meaningful. So
given that I am writing this blog from within the Waterloo region or K-W, here
are some tips on getting the right ingredients for creating a flavoursome
Carbonara:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: white;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HUEniNTWUfX5Jke8LoY02gENPzY3Xwfb04q5Ql50Mt_e9ZhSALnclIZ5IlwaAZZ6SMGRFBsWWOQmFQlxtNXiW5U9O7i72ds9cPQQKYcOCQA_SB9IRP4js0AtxnbMwKm5zDDbyeMYgio/s1600/P1015806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HUEniNTWUfX5Jke8LoY02gENPzY3Xwfb04q5Ql50Mt_e9ZhSALnclIZ5IlwaAZZ6SMGRFBsWWOQmFQlxtNXiW5U9O7i72ds9cPQQKYcOCQA_SB9IRP4js0AtxnbMwKm5zDDbyeMYgio/s400/P1015806.JPG" width="312" /></a></div>
<span style="color: white;"><br /></span></div>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="color: white;"><b><i><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Guanciale /Pancetta</span></i></b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">- <i>Vincenzo's </i>in
Uptown Waterloo (you can also make due with Brandt's Double Smoked bacon
from Sobey's)<o:p></o:p></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="color: white;"><b><i><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Conestoga Farms Free Run Eggs</span></i></b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;"> - <i>Sobey's</i> (these
are some of the best eggs I've had; tasty with creamy dark orange yolks)<o:p></o:p></span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="color: white;"><b><i><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Parmigiano Reggiano</span></i></b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;"> - <i>Kitchener
Market, Vincenzo's</i>. Just please don't use the pre-grated stuff of
unknown origin. </span></span><span style="color: white;"><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;"> </span></span><span style="color: white;"><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;"> </span></span><span style="color: white; font-family: 'times new roman', serif; font-size: 13.5pt;">So now that we have the 'what', here's
the "how':</span></li>
</ul>
</div>
</div>
</h2>
<div style="text-align: justify;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
</div>
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/n0UaN8DpjIY" width="480"></iframe>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0Waterloo Regional Municipality, ON, Canada43.4757989 -80.54384499999997642.7343984 -81.840231499999973 44.2171994 -79.247458499999979tag:blogger.com,1999:blog-5760824895913165504.post-15663707669384299402016-01-21T11:26:00.000-05:002016-03-03T14:57:22.106-05:00red cabbage <br />
<h2 style="text-align: right;">
<span style="background-color: orange; color: white; font-family: "verdana" , sans-serif;"><span style="font-size: large;">RUSTIC BRAISED RED CABBAGE TART WITH </span><span style="font-size: large;">BLUE </span><span style="font-size: large;">CHEESE</span><span style="font-size: large;"> & </span><span style="font-size: large;">WALNUTS</span></span></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
An ideal rustic Winter dish made from seasonal ingredients. The rich flavours of sweet and sour braised red cabbage coupled with walnuts and sharp blue cheese over flaky buttery shortcrust pastry is the epitome of cosy<span id="goog_1878990584"></span><span id="goog_1878990585"></span><a href="https://www.blogger.com/"></a> Winter dining.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfohTwd7jl32mKW7uh3M2zPcxoYClz5x1R2BLWwHvFdfjxgjGaR0WvstdyQ07qZCFTMBzi2fpwXsS117qcw7U0ZKBERG4UAC-hYd_5Uuh7uQ0CtBUEdXnCfSErk5GnlMoToSiqXqKKKk/s1600/P1015678.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfohTwd7jl32mKW7uh3M2zPcxoYClz5x1R2BLWwHvFdfjxgjGaR0WvstdyQ07qZCFTMBzi2fpwXsS117qcw7U0ZKBERG4UAC-hYd_5Uuh7uQ0CtBUEdXnCfSErk5GnlMoToSiqXqKKKk/s400/P1015678.JPG" width="300" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>INGREDIENTS<o:p></o:p></u></div>
<div class="MsoNormal">
<u><br /></u></div>
<div class="MsoNormal">
<u>Shortcrust pastry:<o:p></o:p></u></div>
<div class="MsoNormal">
400 g all purpose flour, plus more for dusting<o:p></o:p></div>
<div class="MsoNormal">
200 g cold butter, cubed<o:p></o:p></div>
<div class="MsoNormal">
Pinch salt<o:p></o:p></div>
<div class="MsoNormal">
100 ml cold water<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Filling</u>:<o:p></o:p></div>
<div class="MsoNormal">
1 medium red onion, sliced<o:p></o:p></div>
<div class="MsoNormal">
half a red cabbage, shredded<o:p></o:p></div>
<div class="MsoNormal">
3 sprigs fresh thyme<o:p></o:p></div>
<div class="MsoNormal">
4 TB apple cider vinegar<o:p></o:p></div>
<div class="MsoNormal">
3 TB good dark balsamic vinegar<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
Walnut halves, 8-10<o:p></o:p></div>
<div class="MsoNormal">
Crumbled blue cheese to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Eggwash</u> : </div>
<div class="MsoNormal">
Optional - 1 egg yolk & pinch of salt</div>
<div class="MsoNormal">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQcNKx34646YmmNyPiWOqkzmzzFnAl4_RwmKqOs1FUrsC8hTp2jb7RziS6bbQ9mhKcUvgEsTqDlGPa_QxeiBpYiBQJUB_L4toj4p4LxhzxTrQvOzMIEE4RiERuYezeEkz8rG8QQnGsR4/s1600/P1015363.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQcNKx34646YmmNyPiWOqkzmzzFnAl4_RwmKqOs1FUrsC8hTp2jb7RziS6bbQ9mhKcUvgEsTqDlGPa_QxeiBpYiBQJUB_L4toj4p4LxhzxTrQvOzMIEE4RiERuYezeEkz8rG8QQnGsR4/s400/P1015363.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
CLICK PLAY TO SEE HOW IT’S MADE:</div>
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/tjVPZntrcWM" width="480"></iframe><br />
<br />
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-72916477895533834632015-12-10T10:10:00.000-05:002015-12-10T10:13:53.626-05:00mulled wine / glühwein<h2 style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGnO06CNCLSzbJlrKvLPJl3_9Tpg66BuHg17iD_DzliXMZXz3VCPK4v3Js6I-swf2Nuo6RXzRaDTFAhhEZ4m9krmdgPrYmMTf6aKbYCEBCHfKCOv3wuhz2qIJ_41qd81FmZePr8tmNbU/s1600/P1015323.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGnO06CNCLSzbJlrKvLPJl3_9Tpg66BuHg17iD_DzliXMZXz3VCPK4v3Js6I-swf2Nuo6RXzRaDTFAhhEZ4m9krmdgPrYmMTf6aKbYCEBCHfKCOv3wuhz2qIJ_41qd81FmZePr8tmNbU/s400/P1015323.JPG" width="300" /></a></h2>
<h2>
<b><span style="background-color: orange; color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-large;">GERMAN MULLED WINE OR GLÜHWEIN</span></b></h2>
<br />
This easy and authentic mulled wine recipe brings me back to those dreamy Christmas markets in Germany. Wondering down cobblestone streets with a steaming mug of glühwein, keeping my hands warm and my spirits high whilst the scent of cloves and cinnamon permeated my nostrils with every indulgent sip.<br />
<br />
Glühwein is made for sharing so here I am sharing it with you so you too can enjoy it this Winter after coming in from the cold or better yet, going back into it. Nothing beats a snowy Winter's walk accompanied by a thermus filled with hot fragrant mulled wine to keep you warm and content.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="" style="clear: both; text-align: center;">
CLICK PLAY BELOW TO SEE A QUICK VIDEO ON HOW IT'S DONE</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXKrLOBmQjb533CY4bN2D2LWfZ1R_2bsh222Vn_dLXN8NgJ8DobB9atoOpwt-4jolY28BNzBkQtYYiZlgbR9ryEbP3lwYUkNyc89F6qj8gkCqA0tXvr0ICM2Pdv8ndPlTbtVQvSq0ekw/s1600/gluhwein+ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXKrLOBmQjb533CY4bN2D2LWfZ1R_2bsh222Vn_dLXN8NgJ8DobB9atoOpwt-4jolY28BNzBkQtYYiZlgbR9ryEbP3lwYUkNyc89F6qj8gkCqA0tXvr0ICM2Pdv8ndPlTbtVQvSq0ekw/s400/gluhwein+ingredients.JPG" width="320" /></a></div>
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/sea00ToX8Pk" width="480"></iframe><br />
<br />
<br />
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-17098976691242519982015-11-27T14:36:00.001-05:002015-11-27T14:38:49.082-05:00chocolate, almond + olive oil cake<h2 style="text-align: right;">
<span style="background-color: orange; color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3PLgPHwNqBOdYohGZJl0LYVUuBbkD2NcCujWR31OeWrhTrNw-DU-rIOCOXvWVawLERZlCH51kYfPaHF_jBjG4a-oyfFKqsLIL3GEXCe8VW54Ga6199-_sTBR8WaEqciny6v62Xt7w8U/s1600/P1015173.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3PLgPHwNqBOdYohGZJl0LYVUuBbkD2NcCujWR31OeWrhTrNw-DU-rIOCOXvWVawLERZlCH51kYfPaHF_jBjG4a-oyfFKqsLIL3GEXCe8VW54Ga6199-_sTBR8WaEqciny6v62Xt7w8U/s320/P1015173.JPG" width="288" /></a></div>
<h2 style="text-align: right;">
<span style="background-color: orange; color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-large;">CHOCOLATE, ALMOND & OLIVE OIL CAKE</span></h2>
<div style="text-align: right;">
<br /></div>
<div style="text-align: justify;">
<div class="MsoNormal">
This cake recipe is my go-to Winter dessert and I rely heavily on its
flavour profile to cajole even non-dessert eaters under joyous submission.
Needless to say, this is not an overly complicated dessert but the key to
success is in the ingredients. A good balance between the sugar, fleur de sel,
and cayenne pepper make for a sophisticated treat while using a fresh high
quality extra virgin olive oil imparts rich grassy undertones and a moist
texture to this chocolate favourite. And if that weren't enough, its lovely
almond nuttiness make it the perfect dessert for the fast approaching holidays.<o:p></o:p></div>
<br /></div>
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/ax_0VI5KoUM" width="480"></iframe><br />
<br />
<br />
<div style="text-align: justify;">
<h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">INGREDIENTS</span><span style="color: orange; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">:</span></span></h3>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGPEExaxaFFC-Dc0X0IK5QRJEuCQ0Bvs5HKJwcPLOe7di-j2V9AcsDBbbLkys2yv_eSEJ5q7Qt7jtBgfujHPdrXn1Tcs_1ic3J-evJDRINiZn9VwPjiHN4oI-jPOBkTxnC854XPLU4KA/s1600/P1015081.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTGPEExaxaFFC-Dc0X0IK5QRJEuCQ0Bvs5HKJwcPLOe7di-j2V9AcsDBbbLkys2yv_eSEJ5q7Qt7jtBgfujHPdrXn1Tcs_1ic3J-evJDRINiZn9VwPjiHN4oI-jPOBkTxnC854XPLU4KA/s400/P1015081.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<h3>
<span style="color: orange; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></h3>
<h3>
<span style="color: orange; font-family: "trebuchet ms" , sans-serif;"><br /></span></h3>
<h3>
<span style="color: orange; font-family: "trebuchet ms" , sans-serif;">METHOD</span><span style="color: orange; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">:</span></h3>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Combine 50 g of dark unsweetened good quality
cocoa powder with 125 ml of boiling water and a good pinch of cayenne pepper (more
if you like heat). Whisk til smooth. Set aside to cool.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->In another bowl, combine 150 g of ground almonds
with 1 tb all purpose flower, 1/2 tsp baking soda, and a generous pinch of
fleur de sel (or sea salt). Stir well.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->In a third bowl, combine 180 g of sugar with 3
eggs. Whisk until incorporated. Gradually pour in 150 ml of the extra virgin
olive oil in a steady stream, whisking all the while. This will create a thick
and emulsified rich yellow batter.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Combine the chocolate batter with the egg and
olive oil batter. Whisk to combine.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Now combine this batter with the ground almond
mixture. Stir to combine.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Pour cake batter into a fully lined (bottom and
sides) baking tin. At this point you may top cake with blanched almonds for
decor, then bake for 45 minutes in a 325 degree oven.</div>
<br />
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Let cool for at least 30 minutes before digging
in. If you like you can dress the cake with a sprinkle of fleur de sel and a
dusting of icing sugar. Serve with a dollop of whipped cream.<o:p></o:p></div>
<br />
<br />
<br />
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-38974864197190208132015-05-18T23:44:00.002-04:002015-10-29T12:50:55.946-04:00stinging nettles<div style="text-align: right;">
<h2>
<span style="color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b style="background-color: orange;">NETTLE PURÉE </b></span></h2>
</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAjdj2XOSIodUIFRifBi6TSthkcpyNj0dMhQyKGphdBtGAWiYxwoqh7EPRl8bx4zLScuWU8OwXwQWatGxOExmxUb4rbW7hR0OW_Dwst0gTP5mjiO0Dm7tELIbNbSbZfD5oHrrbUzfHRg/s1600/P1011812.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAjdj2XOSIodUIFRifBi6TSthkcpyNj0dMhQyKGphdBtGAWiYxwoqh7EPRl8bx4zLScuWU8OwXwQWatGxOExmxUb4rbW7hR0OW_Dwst0gTP5mjiO0Dm7tELIbNbSbZfD5oHrrbUzfHRg/s400/P1011812.JPG" width="302" /></a><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;">Spring is the perfect time to go out into nature and forage for delicious greens to cook up, and there is nothing more green, delicious, and healthful than nettles. </span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">
Here's how to pick nettles and make your very own nettle purèe to enjoy with seafood, chicken, eggs and even bacon. Nettle is incredible!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<a href="https://www.youtube.com/watch?v=UmIr5hwy8OM" target="_blank">https://www.youtube.com/watch?v=UmIr5hwy8OM</a><br />
<br />
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/UmIr5hwy8OM" width="459"></iframe>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com1tag:blogger.com,1999:blog-5760824895913165504.post-16601868973158764102015-04-30T08:43:00.002-04:002015-09-11T16:09:47.822-04:00lavender<div style="text-align: right;">
<h2>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="background-color: orange;"><span style="color: white;">PANNA COTTA WITH LAVENDER & HONEY</span></span> </span></b></h2>
</div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Panna Cotta (Italian for cooked cream) with lavender and honey is the most refreshing way to end a meal. With its silky texture and delicate flavour of lavender infused cream, you won't believe it only takes minutes to prepare! The perfect dessert for warm summer evenings.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkrSnnnuGTzxhACb-Fit7Bozdy6L3wCBkXzK8Fo2yjbvzvRnKnrHtIIzvUvwRbfl8lCbSoCoC7m1MISyxBZXvNvLdouP87CJWtCRaTOQI90XDa0dFm47PsO4EZovV-67XToWrMK4RPag/s1600/P1011613.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkrSnnnuGTzxhACb-Fit7Bozdy6L3wCBkXzK8Fo2yjbvzvRnKnrHtIIzvUvwRbfl8lCbSoCoC7m1MISyxBZXvNvLdouP87CJWtCRaTOQI90XDa0dFm47PsO4EZovV-67XToWrMK4RPag/s1600/P1011613.JPG" width="305" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Here's the how-to YouTube video on how to make this exquisite dessert using fresh lavender, honey, cream and gelatin. </span><span style="font-family: 'Trebuchet MS', sans-serif;">It can't get easier than this!</span><br />
<br />
<div style="text-align: right;">
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/soSMRNL3kBo" width="459"></iframe></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-57031593459030542392015-04-21T13:24:00.001-04:002015-09-11T16:06:21.359-04:00quark <div style="text-align: right;">
<h2 style="text-align: right;">
<span style="background-color: orange; color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b>GERMAN CHEESECAKE OR KÄSEKUCHEN</b></span></h2>
</div>
<div style="text-align: right;">
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;">Whether you're a fan of cheesecake or not this authentic German cheesecake (or Käsekuchen) will certainly not disappoint. This IS the real deal! </span></div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1IWpMqCIo6H4npPIhiCeReLz9kbkWZ5kZZzBycQ4zD-xaW_JvxqHkubfsQyGcK54Lrbfr9iYUk1y8X6OTN1DLiaqwnldjSvK1wc-sSrS9Lrkkbynzc3R168uSUAeyL36YQaqvvRFym4/s1600/P1011385.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1IWpMqCIo6H4npPIhiCeReLz9kbkWZ5kZZzBycQ4zD-xaW_JvxqHkubfsQyGcK54Lrbfr9iYUk1y8X6OTN1DLiaqwnldjSvK1wc-sSrS9Lrkkbynzc3R168uSUAeyL36YQaqvvRFym4/s1600/P1011385.JPG" width="272" /></a></div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;">Unlike its North American counterpart, it contains Quark (a creamy and mildly tangy fresh cheese) so it is always light and flavourful and never stodgy or dense. Secondly, instead of a cookie crumble base there is a buttery and decadent shortcrust pastry crust that renders this dessert a sheer delight. </span></div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV2ZSCVBXNPW5gjrkxE5XS5kGOMV064WlKEz9BiTjJCBdeCzXprkSN4MVbDlgHdjOSiAVnkFPAYv49J6DAEUOCQwrHgQoxYm4SaoMnlNnzKXZC4GV7oRXrOEDet7UIWQvu36yS2RGTY/s1600/P1011398.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV2ZSCVBXNPW5gjrkxE5XS5kGOMV064WlKEz9BiTjJCBdeCzXprkSN4MVbDlgHdjOSiAVnkFPAYv49J6DAEUOCQwrHgQoxYm4SaoMnlNnzKXZC4GV7oRXrOEDet7UIWQvu36yS2RGTY/s1600/P1011398.JPG" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<div style="text-align: right;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Guten Appetit!</span><span style="font-family: Georgia, Times New Roman, serif;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBcziFCFq4DagxPQJv2eeFaEXGfj9kGHB194HsHJrdqqCRSFDyeEWx5FWXZN9fO-Agn9fT9JLJJ0x0J2OIJq-x_2XJ4HYv5ZnqqEroRjtQRaQQqgcaaec-6ATJuzW52GOtenHnfjewTg/s1600/september+14+326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBcziFCFq4DagxPQJv2eeFaEXGfj9kGHB194HsHJrdqqCRSFDyeEWx5FWXZN9fO-Agn9fT9JLJJ0x0J2OIJq-x_2XJ4HYv5ZnqqEroRjtQRaQQqgcaaec-6ATJuzW52GOtenHnfjewTg/s1600/september+14+326.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">QUARK - a fresh unripened curd cheese</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfj848SOGSrTTJFkLATla5lb9ZS5kW_-9LTFRaBIW0Sol4keaLwO2VQtq5A28jGd1__L8NJroG60tnRO1RmZRLbbgEqsFWsMtvI2J-PfS1URlFMqnXj82vJVPWPM_U9o8AzjvyOHzuHI/s1600/september+14+334.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfj848SOGSrTTJFkLATla5lb9ZS5kW_-9LTFRaBIW0Sol4keaLwO2VQtq5A28jGd1__L8NJroG60tnRO1RmZRLbbgEqsFWsMtvI2J-PfS1URlFMqnXj82vJVPWPM_U9o8AzjvyOHzuHI/s1600/september+14+334.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TIP: Why not add cherries or raisins to your filling?</td></tr>
</tbody></table>
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/vDo9lxBqi0w" width="459"></iframe><br />
<br />
<!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV2ZSCVBXNPW5gjrkxE5XS5kGOMV064WlKEz9BiTjJCBdeCzXprkSN4MVbDlgHdjOSiAVnkFPAYv49J6DAEUOCQwrHgQoxYm4SaoMnlNnzKXZC4GV7oRXrOEDet7UIWQvu36yS2RGTY/s1600/P1011398.JPG" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV2ZSCVBXNPW5gjrkxE5XS5kGOMV064WlKEz9BiTjJCBdeCzXprkSN4MVbDlgHdjOSiAVnkFPAYv49J6DAEUOCQwrHgQoxYm4SaoMnlNnzKXZC4GV7oRXrOEDet7UIWQvu36yS2RGTY/s1600/P1011398.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-5N_EzIZDaCo%2FVTaFmYu2ySI%2FAAAAAAAABa0%2FWxJLQl3o4d8%2Fs1600%2FP1011398.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV2ZSCVBXNPW5gjrkxE5XS5kGOMV064WlKEz9BiTjJCBdeCzXprkSN4MVbDlgHdjOSiAVnkFPAYv49J6DAEUOCQwrHgQoxYm4SaoMnlNnzKXZC4GV7oRXrOEDet7UIWQvu36yS2RGTY/s1600/P1011398.JPG" -->Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-28259220244594266442015-04-04T10:08:00.003-04:002015-09-11T16:02:28.667-04:00raspberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMC1m9jnuhXS5PEkjm_O7iW0a276DnhdVBjIRKYZYxR8RIxSCIFRyXVSbETP-oUau2HcNSpzbWHdIRey4nXCTDdW2c5QcE5D102IWjVSnEZkEj5mA5A1nfrGqlOtdv4hNYMZYBQAS9Oo/s1600/P1011260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMC1m9jnuhXS5PEkjm_O7iW0a276DnhdVBjIRKYZYxR8RIxSCIFRyXVSbETP-oUau2HcNSpzbWHdIRey4nXCTDdW2c5QcE5D102IWjVSnEZkEj5mA5A1nfrGqlOtdv4hNYMZYBQAS9Oo/s1600/P1011260.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b style="background-color: orange;">FINANCIERS AUX FRAMBOISES or MINI ALMOND CAKES WITH RASPBERRIES</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;">These classic French pastries are as delightful to eat as they are to make. Its 3 key ingredients are ground almonds, butter, and raspberries. It takes around 10 minutes to prepare plus 10 minutes in the oven but the result will have you thinking you've just stepped into a Parisian patisserie. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08Qzn1qYrztTxMn4ub8KCZ_crew065gfmlSSeK07iem5BoSXsimxngydylCVsWepZqdioVZJmKdU5OfesyG5YFmtfdVPPDvLslcBe-0L61ER7erkF1sm47ctwgq_EDSUi3AeukcR7LFg/s1600/P1011315.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08Qzn1qYrztTxMn4ub8KCZ_crew065gfmlSSeK07iem5BoSXsimxngydylCVsWepZqdioVZJmKdU5OfesyG5YFmtfdVPPDvLslcBe-0L61ER7erkF1sm47ctwgq_EDSUi3AeukcR7LFg/s1600/P1011315.JPG" width="230" /></a><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;">Makes 24-30 mini cakes</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtjcBFJe891vo9gh7hF3724AqXHosLtcHs6prHY5rRAH9wlAWK0e7GxxM1V6Io0cyZMH2qEYt7-Oi7U4x55MmnQHb0zAm9-pzVyreAlzTw8aJpU6fGIrC1aKpJUUWlcHOOaLcahtG1es/s1600/ingred..JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtjcBFJe891vo9gh7hF3724AqXHosLtcHs6prHY5rRAH9wlAWK0e7GxxM1V6Io0cyZMH2qEYt7-Oi7U4x55MmnQHb0zAm9-pzVyreAlzTw8aJpU6fGIrC1aKpJUUWlcHOOaLcahtG1es/s400/ingred..JPG" width="300" /></a><iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/wXpIdwYuQRE" width="459"></iframe>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-88071729249812078982015-03-25T12:19:00.003-04:002015-09-11T16:01:45.266-04:00octopus<span style="color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b style="background-color: orange;">GALICIAN STYLE OCTOPUS OR PULPO A LA GALLEGA</b></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVQtiutu_d6ye4CgSlnlx63CFA9NBkcjcGP8NgysLV9_oEO6QcNQMn7-rNYRgP2iNuLzxhR-yRtuDnGn2hrZiUynaZybwJqz-1iy0V-P56CDiabSJuwveu6QhEAZf6XZuuUelVaPJPq0/s1600/P1011139.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVQtiutu_d6ye4CgSlnlx63CFA9NBkcjcGP8NgysLV9_oEO6QcNQMn7-rNYRgP2iNuLzxhR-yRtuDnGn2hrZiUynaZybwJqz-1iy0V-P56CDiabSJuwveu6QhEAZf6XZuuUelVaPJPq0/s1600/P1011139.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVQtiutu_d6ye4CgSlnlx63CFA9NBkcjcGP8NgysLV9_oEO6QcNQMn7-rNYRgP2iNuLzxhR-yRtuDnGn2hrZiUynaZybwJqz-1iy0V-P56CDiabSJuwveu6QhEAZf6XZuuUelVaPJPq0/s1600/P1011139.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdsftkT6ERHnNU8Bn6rA2Bd02h1VA1Df3DbdrxYRjyHx1NLOO55pHi7y-5fm-nvsy-fLdQZKmBfT5WiVdzZ8ymI_fl4UkeYLDFI9ZAXI4iYgIGd-RM-yqTMEboanlujDxHOMkjyLEdnQ/s1600/P1011164.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdsftkT6ERHnNU8Bn6rA2Bd02h1VA1Df3DbdrxYRjyHx1NLOO55pHi7y-5fm-nvsy-fLdQZKmBfT5WiVdzZ8ymI_fl4UkeYLDFI9ZAXI4iYgIGd-RM-yqTMEboanlujDxHOMkjyLEdnQ/s1600/P1011164.JPG" style="cursor: move;" width="400" /></a><span style="font-family: Trebuchet MS, sans-serif;">This quick and rustic octopus dish is an incredibly delicious way of enjoying the taste, texture, and tradition of Galician octopus. Set over a base of boiled potatoes and dressed in plenty of paprika and olive oil, it makes for a special lunch, tapa, or appetizer. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Click on video to see how it's done:</span><br />
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<br />
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/BSNQLJHSxqE" width="459"></iframe><span style="font-family: 'Trebuchet MS', sans-serif;">Click on video link to see how it's done:</span><br />
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<br />
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-84862302889545215622015-03-13T08:56:00.000-04:002016-01-27T14:29:31.673-05:00anchovies<h2 style="clear: both; text-align: left;">
<span style="background-color: orange; color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-large;">ANCHOVY, LIME & CAPER PASTA</span></h2>
<div class="" style="clear: both; text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblKVHHHRikmbLZl2feSWagViNCT7xVKJ2kOKaXWyOTkmWToThmqSQJ0dQ2Pv8RE_XmSBxnEjsQJu1m9rWAH3TkxywXBqU-qdMJptmx9vm0S6KnyVikJBeLokyJQI3ogxnnxIBbOGo95o/s1600/P1010977.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblKVHHHRikmbLZl2feSWagViNCT7xVKJ2kOKaXWyOTkmWToThmqSQJ0dQ2Pv8RE_XmSBxnEjsQJu1m9rWAH3TkxywXBqU-qdMJptmx9vm0S6KnyVikJBeLokyJQI3ogxnnxIBbOGo95o/s1600/P1010977.JPG" width="400" /></a></div>
I think that Italian cooking has the potential to be the perfect "fast food" and this pasta dish is no exception. It packs a ton of flavour, it is healthy, and it takes under 15 minutes to prepare!</div>
<div class="separator" style="clear: both; text-align: left;">
The perfect meal for a busy weekday supper. Check out the recipe below on YouTube:</div>
<div style="text-align: justify;">
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/3o23WBFT8cA" width="459"></iframe></div>
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 15.4559993743896px;"><br /></span>
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-54316391621775732952015-02-26T12:38:00.001-05:002015-09-11T16:00:45.159-04:00yoghurt<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDURgU6RvWaieaynRdHvER9WvgnzX61Sbv9pDmv-X39JSkpqsGzBu9tQSaCo9jIj0a9VpIsVvbUwHHHh5IRITXQg3CuCDz4qDkiIK_vmtatxL42hnJ-_Zx8XPKIR_Vy70lNZ5Sh0ibC0/s1600/P1010410+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDURgU6RvWaieaynRdHvER9WvgnzX61Sbv9pDmv-X39JSkpqsGzBu9tQSaCo9jIj0a9VpIsVvbUwHHHh5IRITXQg3CuCDz4qDkiIK_vmtatxL42hnJ-_Zx8XPKIR_Vy70lNZ5Sh0ibC0/s1600/P1010410+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDURgU6RvWaieaynRdHvER9WvgnzX61Sbv9pDmv-X39JSkpqsGzBu9tQSaCo9jIj0a9VpIsVvbUwHHHh5IRITXQg3CuCDz4qDkiIK_vmtatxL42hnJ-_Zx8XPKIR_Vy70lNZ5Sh0ibC0/s1600/P1010410+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDURgU6RvWaieaynRdHvER9WvgnzX61Sbv9pDmv-X39JSkpqsGzBu9tQSaCo9jIj0a9VpIsVvbUwHHHh5IRITXQg3CuCDz4qDkiIK_vmtatxL42hnJ-_Zx8XPKIR_Vy70lNZ5Sh0ibC0/s1600/P1010410+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDURgU6RvWaieaynRdHvER9WvgnzX61Sbv9pDmv-X39JSkpqsGzBu9tQSaCo9jIj0a9VpIsVvbUwHHHh5IRITXQg3CuCDz4qDkiIK_vmtatxL42hnJ-_Zx8XPKIR_Vy70lNZ5Sh0ibC0/s1600/P1010410+-+Copy.JPG" width="316" /></a></div>
<h2>
<span style="background-color: orange; color: white; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">OOEY GOOEY YOGHURT DONUTS</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">How to make the most exquisite yogurt filled donuts simply and quickly. Crispy on the outside, luscious and creamy on the inside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/fdwchD56YjU" width="459"></iframe><br />
<br />
<br />
<br />
<br />
<br />
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-20929834481122502412015-02-25T08:17:00.001-05:002015-09-11T15:55:06.431-04:00dark chocolate<div class="separator" style="clear: both; text-align: center;">
</div>
<h2>
<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: orange;">MOLTEN CHOCOLATE CUPS</b></span></h2>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">This decadent and lightly spiced dessert will make a chocoholic out of anyone. So next time you want to impress and entice, make these spectacular chocolate cups in just under 20 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6dtLT0aslrZX_ESyXKQ_8fFJVxO2lvANVfVGPu-1mHyVRWjWjZiH4bihyphenhyphenvhFoIfdpynfeg_imk9YtNpIm5M0yThZDcbC7zqjubTGmim91AckYmB-1Y94Mio7L7xgSy6lXVdO7R1KY0A/s1600/P1010899.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6dtLT0aslrZX_ESyXKQ_8fFJVxO2lvANVfVGPu-1mHyVRWjWjZiH4bihyphenhyphenvhFoIfdpynfeg_imk9YtNpIm5M0yThZDcbC7zqjubTGmim91AckYmB-1Y94Mio7L7xgSy6lXVdO7R1KY0A/s1600/P1010899.JPG" width="301" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2JSYfwx_yM-KKg1bVXaNLoqdwUc3VBsiWl_AqNtuvlxdmjVVJf35Gn_6Om03LKXGq3WL6ap_ZFzWoUkpknaTLnKIXx7TovNFbMzqqpJJFMItQ3-gJO7ZhW4Tpsq3C7ndQg5j0v8zJ9k/s1600/P1010866.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2JSYfwx_yM-KKg1bVXaNLoqdwUc3VBsiWl_AqNtuvlxdmjVVJf35Gn_6Om03LKXGq3WL6ap_ZFzWoUkpknaTLnKIXx7TovNFbMzqqpJJFMItQ3-gJO7ZhW4Tpsq3C7ndQg5j0v8zJ9k/s1600/P1010866.JPG" width="266" /></a><iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/GaYh4mDYnBY" width="459"></iframe> <br />
<br />
<br />
<br />
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-48752524366507742262015-02-19T12:29:00.001-05:002015-09-11T15:59:46.188-04:00crepe<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GIL3yg-kzitOvmcTGw3zL5ZhzY7udzY2pePFuNCZg2VUQMp4sGx8TInBpxpy8gem4vy6Vv8UcNyb1L7vgseEjBB-UVs3plvjQg_t_zFQJ5SYhBqgBOXqqjdFd0mcfLJEfM_xnJOzZQA/s1600/P1010795+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GIL3yg-kzitOvmcTGw3zL5ZhzY7udzY2pePFuNCZg2VUQMp4sGx8TInBpxpy8gem4vy6Vv8UcNyb1L7vgseEjBB-UVs3plvjQg_t_zFQJ5SYhBqgBOXqqjdFd0mcfLJEfM_xnJOzZQA/s1600/P1010795+-+Copy.JPG" width="400" /></a></div>
<h2>
<span style="background-color: orange; color: white; font-family: Trebuchet MS, sans-serif; font-size: x-large;">GALETTE COMPLÈTE </span></h2>
<h2>
<span style="background-color: orange; color: white; font-family: Trebuchet MS, sans-serif; font-size: large;">(ham, egg & cheese crepe)</span></h2>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">My version of the Galette Complète is perfect for a lazy morning or special brunch. Ham, cheese, and egg all nestled inside a fluffy buttery crepe is a fabulous way to begin the day.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/cIe-7sA2jvg" width="459"></iframe>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-49073080467149679492014-12-23T15:46:00.000-05:002014-12-23T15:50:31.450-05:00christmas cookies - part III<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<h3 style="text-align: center;">
<span style="color: orange; font-family: Verdana, sans-serif; font-size: large;"><b style="background-color: white;">HAZELNUT BUTTONS/HASELNUSS KNOEPFEN</b></span></h3>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 13.3333330154419px;"><b><span style="font-family: Verdana, sans-serif;"><br /></span></b></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXylvoqOLYhOmtC141brz-iPWVuMeH3LYsCRwoWN_5UlQeypnVBA0lQMgrEuEhFkNUQgyncQjOI276wMP3BWfdhs4FfeVgpYt97nnfJ5Yb_ZgTdKbpYeubfJHSSCPdjaWk3oBVvSQi7wA/s1600/P1010128.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXylvoqOLYhOmtC141brz-iPWVuMeH3LYsCRwoWN_5UlQeypnVBA0lQMgrEuEhFkNUQgyncQjOI276wMP3BWfdhs4FfeVgpYt97nnfJ5Yb_ZgTdKbpYeubfJHSSCPdjaWk3oBVvSQi7wA/s1600/P1010128.JPG" height="400" width="281" /></a></div>
<br />
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">This is probably the easiest and
quickest Christmas cookie recipe you will ever take on but it’s also quite
possibly the most delicious. This recipe was given to me years ago by a
no-nonsense German grandmother and it’s served me well since. The only
amendment I’ve made was to utilize a mix of hazelnuts and walnuts but this is
optional. So why go nuts with all that holiday baking this year when you can
bake those nuts, that’ll show’em! </span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yDnbSLkxYOVCT6mYxA-0PiSRW5clFyjBbImcdXcqeNThLI2MNiusWSble6Je0EFeduno-rf9KNT-iIGckNAexEEvknlzalDs13iGNt6nygo7ujc29vFiN2oVNejwhZ0v_lOJ-lK53oM/s1600/P1010139.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yDnbSLkxYOVCT6mYxA-0PiSRW5clFyjBbImcdXcqeNThLI2MNiusWSble6Je0EFeduno-rf9KNT-iIGckNAexEEvknlzalDs13iGNt6nygo7ujc29vFiN2oVNejwhZ0v_lOJ-lK53oM/s1600/P1010139.JPG" height="400" width="300" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">INGREDIENTS</span></u></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">makes about 20
cookies<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">200 g softened butter<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">200 g sugar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">2 packets vanilla
sugar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">2 eggs<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">200 g chopped
Hazelnuts (or a mix of Hazelnuts and Walnuts), plus 20 whole hazelnuts for
decoration<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">200 g oat flakes
(quick oats work best, do not use whole oats or steel-cut)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">4 Tb flour<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">4 Tb rum<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">2 packets baking
powder<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><u><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">METHOD</span></u></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">:<o:p></o:p></span></b></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preheat oven to 390 F</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a bowl, whisk together butter,
sugar, vanilla sugar, and eggs until well incorporated</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">To this add the chopped nuts (I
like them to be chunky but not too large so I use a mortar and pestle or a
rolling pin to get the consistency I want), stir with a wooden spoon</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Add the oat flakes, stir</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Finally add the flour, rum, and
baking powder and stir until well incorporated</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Line a baking sheet with
parchment paper then using a teaspoon scoop up the mixture and spoon onto the
sheet making sure there is at least 2 inches between each as they spread out.
Place a whole hazelnut in the centre of each cookie</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Bake in oven for 10 minutes or
until the sides of the cookies just begin to turn golden brown – you may only
need 8 minutes in the oven</span></b></li>
</ol>
<div style="text-align: justify;">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTTUTAczmyggamTQH1LQiDF6-AbjQbcKIQlfb0w6lkLkL2Cuwr1SjE4DHd5CpXc1PoagLqFKXPAzNXySJ_96wRnR1Vkx3jL2NMmrMlB0L-9XSLbfMPW0qVBWKYh5fAD0MFbJvasQxN30/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTTUTAczmyggamTQH1LQiDF6-AbjQbcKIQlfb0w6lkLkL2Cuwr1SjE4DHd5CpXc1PoagLqFKXPAzNXySJ_96wRnR1Vkx3jL2NMmrMlB0L-9XSLbfMPW0qVBWKYh5fAD0MFbJvasQxN30/s1600/Untitled.png" height="640" width="507" /></a></div>
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0T9k7tZmMgMH0nxvkdSg3etiLG7Rbb6KQH9LSpJTNNwII_GjsaJC_IR961rFI50XlzNgiafLv3h5qQf_knnu7dUYIPZo7rwlLKsDsoGoWfwTritVVL7VXH-VtqxoEyJGE3mK6T-6ZYU/s1600/9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0T9k7tZmMgMH0nxvkdSg3etiLG7Rbb6KQH9LSpJTNNwII_GjsaJC_IR961rFI50XlzNgiafLv3h5qQf_knnu7dUYIPZo7rwlLKsDsoGoWfwTritVVL7VXH-VtqxoEyJGE3mK6T-6ZYU/s1600/9.png" height="640" width="596" /></a></div>
<br />
<div>
<br /></div>
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-2138718775245219622014-12-19T14:36:00.000-05:002016-12-12T16:13:17.838-05:00christmas cookies - part II<h3 style="text-align: right;">
<b><span style="background-color: white; color: orange; font-family: "verdana" , sans-serif; font-size: large;">PFEFFERKUCHEN</span></b></h3>
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKrQa3yy53XqKA0dJW_xBZw7Y1UlQyviaflex6eXR-Zlo7adjIkjOOyzH42TL37LWujBVawE7iM9O3UtZ8eGoqwTe6nbN2ioDt8wjS6ApPWnqu4uezS8NLp-HSkpD4sAsRLaBOSvmaWw/s1600/P1010082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKrQa3yy53XqKA0dJW_xBZw7Y1UlQyviaflex6eXR-Zlo7adjIkjOOyzH42TL37LWujBVawE7iM9O3UtZ8eGoqwTe6nbN2ioDt8wjS6ApPWnqu4uezS8NLp-HSkpD4sAsRLaBOSvmaWw/s1600/P1010082.JPG" width="300" /></a></div>
<b style="text-align: center;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">As I
said in an earlier post, when it comes to Christmas, I am all about German
cookies. If you are a traditionalist like me you will surely appreciate this
old classic: <i>Pfefferkuchen</i> (also known as Lebkuchen and is similar to
gingerbread). I’m being quite literal
here when I say “old classic” because Lebkuchen was invented by monks in Franconia,
Germany in the 13th century.</span></b><br />
<b style="text-align: center;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b>
<br />
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">The
reason I love this treat so much, besides its seven hundred year plus history,
is because it’s full of wonderful aromatic spices and honey, and it goes a really
long way. I find myself having a couple of these with my morning coffee or afternoon
tea for weeks after Christmas as they keep well and are not sickly sweet. Also,
they are perfect for dunking!<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">So
here is an oldie but goodie, the wonderfully fragrant Pfferkuchen:<o:p></o:p></span></b><br />
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b>
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><u><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">INGREDIENTS</span></u></b><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">: <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuarrKbtDIOlAMgM9QtVLRRpG6Hcc8JBpkb2TxGQBERaGzd7k8T2X3s0BMuUJhZy23eyxzLW8FMkUxKTZE6ASaOeL8OWJp-mMdYN5KlP1g_KW40gvRb2E8FoXJPa2xJ84OraHTJZLHXGQ/s1600/Untitled8.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuarrKbtDIOlAMgM9QtVLRRpG6Hcc8JBpkb2TxGQBERaGzd7k8T2X3s0BMuUJhZy23eyxzLW8FMkUxKTZE6ASaOeL8OWJp-mMdYN5KlP1g_KW40gvRb2E8FoXJPa2xJ84OraHTJZLHXGQ/s1600/Untitled8.png" width="400" /></a><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 9.0pt;">makes around 60</span></b><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"> <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">140 g butter<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">175 g sugar<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">400 g honey<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 ¾ Tb. dark unsweetened cacao powder<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 ½ Tb. ground cinnamon<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 Tb. ground coriander seed<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 ½ tsp. ground cloves<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 tsp. ground ginger<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 tsp. ground aniseed<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 tsp. dried lemon peel<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">¾ tsp. ground cardamom<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">½ tsp. ground allspice<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">¼ tsp. nutmeg<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">840 g all -purpose flour<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">11 g baking powder (or ¾ of a packet)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">2 eggs<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">nuts for garnishing (blanched whole almonds,
whole hazelnuts, or walnut halves)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 tsp. milk<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">METHOD</span></u></b><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">:<o:p></o:p></span></b></div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">In a medium
sauce pan melt the butter on medium low heat</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">While
whisking, add in the cacao and sugar, followed by the honey. This should result in a very
glossy smooth texture</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Turn
up the heat to medium and throw in the spices. Cook for a couple of minutes. Remove
from heat and allow to cool</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">In a
large bowl, add the baking powder and flour</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">In a
separate dish, break the eggs and whisk lightly. Pour ¾ of the eggs into the
bowl and put the rest in refrigerator for egg-washing your cookies later</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Pour
in the cooled down honey and spice mixture</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Using
a mixer, whisk the ingredients together so that they are evenly incorporated. The
mixture should resemble clumpy wet sand</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Using
your hands bring the mixture together until it begins to bind then divide into
four sections, about a large handful each</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">On a
lean flat surface, knead each section of dough into a smooth round ball. Be
prepared to spend a good 5-7 minutes kneading each section, it’s a good
workout! You should end up with four smooth round large balls which you will
cover with cling wrap and leave in the refrigerator overnight to rest</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">The
next day, take out a ball of dough and roll it out on a clean flat surface. To ensure
the dough does not stick to your surface, I suggest you roll it out on a sheet of
parchment paper. Get ready for another good arm workout</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">You
can roll out the sheet as think or as thin as you like, you merely need to
adjust the cooking time. I like to mix
it up. Just ensure you bake similar sized cookies at the same time.</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Preheat
oven to 390 F</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Using
a cookie cutter, cut out desired shapes or create a freehand shape with a
sharp pairing knife</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Add a
splash of milk to the eggs that you left in the refrigerator and whisk</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Top
the cookies with a nut or nuts in whatever design that you prefer, then using a
brush, give the surface of the cookies an egg wash</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Line
baking sheet with parchment paper then set your cookies on it about 1.5 inches
apart</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Bake for
8 minutes for thinner cookies or 10 minutes for thicker ones</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Let
cool on a rack</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Don’t
be shocked by how hard your Pfefferkuchen is, it’s completely normal. Just
place them in a cookie tin with the lid on but not completely fastened. They should
be nice and soft the next day</span></b></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9joGuYxtiBQwCU5iV32Sa5O4vh5gmI_jvDZCOvtmLPjzf5bv00SlUCNmT3B4QlXLzHJ4u4YvsL09WK-tde332SBJ4n4FUeh1qP1uMXupt3qpPMEEQUQfCLwbZUivlD5gpYgJX9SPZT_o/s1600/Untitled6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9joGuYxtiBQwCU5iV32Sa5O4vh5gmI_jvDZCOvtmLPjzf5bv00SlUCNmT3B4QlXLzHJ4u4YvsL09WK-tde332SBJ4n4FUeh1qP1uMXupt3qpPMEEQUQfCLwbZUivlD5gpYgJX9SPZT_o/s1600/Untitled6.png" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtcp6REzRaPxJKPbEC99WHp5FJOToJ6BTG2iy2En4_msEyjrYIm3oXf6p8vLqGRYeGQ_QWy8F3qXBpf0A1KEK1D5y3AIp7BTZ7uiXHiVZOVsmPrOcQr4DNtuXxcbmJuFBThOLeSANxsk/s1600/Untitled7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtcp6REzRaPxJKPbEC99WHp5FJOToJ6BTG2iy2En4_msEyjrYIm3oXf6p8vLqGRYeGQ_QWy8F3qXBpf0A1KEK1D5y3AIp7BTZ7uiXHiVZOVsmPrOcQr4DNtuXxcbmJuFBThOLeSANxsk/s1600/Untitled7.png" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WKSaepq-8o7Yw7glPsQgVcw_T-rX91YTHj3ht8lRzCRrvDPwyOPjTWcQJQVkDgt6oqd7Jbpc_Kzq8dn8D50m10qpe1yH5Nd9jdXnrV1MOOG95OVi4GYXV6x7B8jHa57Z2YfmgYc5Ovk/s1600/P1010087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WKSaepq-8o7Yw7glPsQgVcw_T-rX91YTHj3ht8lRzCRrvDPwyOPjTWcQJQVkDgt6oqd7Jbpc_Kzq8dn8D50m10qpe1yH5Nd9jdXnrV1MOOG95OVi4GYXV6x7B8jHa57Z2YfmgYc5Ovk/s1600/P1010087.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect for dunking!</td></tr>
</tbody></table>
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-84241986732295157632014-12-16T14:19:00.003-05:002015-12-18T13:51:45.722-05:00christmas cookies<h3 style="text-align: right;">
<span style="background-color: white; color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b> SPITZBUBEN / </b><b>GERMAN</b></span></h3>
<h3 style="text-align: right;">
<span style="background-color: white; color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b> JAM SANDWICH COOKIES </b></span></h3>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddlssk2K10HqDKRAwee0GMTDVEuNRid-0M1VA2PdUKjRkglW4mNrc-sDhEtE1HHF_aX3JSMd2DSD7dpATz8PtAtjp6tZSUlcZx_Df-RBckOo2BYQEKQ0lD-M1eYorJ5VlLYlXDhmDNcU/s1600/P1019850.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddlssk2K10HqDKRAwee0GMTDVEuNRid-0M1VA2PdUKjRkglW4mNrc-sDhEtE1HHF_aX3JSMd2DSD7dpATz8PtAtjp6tZSUlcZx_Df-RBckOo2BYQEKQ0lD-M1eYorJ5VlLYlXDhmDNcU/s400/P1019850.JPG" width="400" /></a></div>
<b><span style="font-family: "kalinga" , sans-serif;"><span style="font-size: 10pt;">Christmas
is just around the corner and it’s time to start baking those sweet and
decadent desserts. For me Christmas is very
much about tradition which is why my personal go-to inspiration for holiday
baking is invariably German. Germans have such an admirable tradition when it
comes to Christmas sweets and I for one am a BIG fan. This year </span><span style="font-size: 13.63636302948px;">I'm</span><span style="font-size: 10pt;"> kicking
off the baking marathon with the beautifully dainty Spitzbuben. You will surely
recognize these jam sandwich cookies but I will show you how to make them so
that they are flavourful and never dry.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJGVkgbGLUnxrpPzFAbL7NNP0dmxybkEzsky8GnmD2DdcOBJmftgzmyqIpfM38DFTtQqxdQjkZZCxJ9UAJr2nGjakoqBl2FA9ajrSmN2Jv2b0TVX8JNSBxGaTKusWbXFI0nyv-J8Gbhk/s1600/untitled2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJGVkgbGLUnxrpPzFAbL7NNP0dmxybkEzsky8GnmD2DdcOBJmftgzmyqIpfM38DFTtQqxdQjkZZCxJ9UAJr2nGjakoqBl2FA9ajrSmN2Jv2b0TVX8JNSBxGaTKusWbXFI0nyv-J8Gbhk/s1600/untitled2.png" width="300" /></a></div>
<div class="MsoNormal">
<b><u><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">INGREDIENTS</span></u></b><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , sans-serif;"><span style="font-size: xx-small;">makes 28 sandwich cookies</span></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<ul>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">2 heaping cups all-purpose flour</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 heaping cup ground almonds</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 cup icing sugar</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 pinch of salt</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 egg</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">2 tsp. vanilla extract</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">200g butter, cold and cut into small pieces</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1/2 cup raspberry jam, or other red jam</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">1 tsp. brandy, or other fruit liqueur</span></b></li>
<li><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">icing sugar for dusting</span></b></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">METHOD</span></u></b><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">:<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 72pt; text-indent: -18pt;">
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Using large bowl, bring
together flour, ground almonds, sugar, and salt</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">In small cup, lightly
whisk egg then add in the vanilla extract. Pour mixture over the dry ingredients</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Add cubed butter to
dry ingredients then using your hands, work the butter into the flour until you
get a breadcrumb-like consistency. Work the dough a bit more until it begins to
come together but do not overwork it</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Form the dough into
a disc, wrap in cling wrap, and place in refrigerator for 2 hours</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Preheat oven to 350
F</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">On a lightly floured
surface, roll out the dough into about half a centimetre sheet. Cut out desired
shape using a cookie cutter. Keep re-rolling dough until finished.</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Using an apple corer,
a very small cookie cutter, or a bottle cap, cut out the centre of half the
cookies</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">8.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Place cookies on a
baking sheet lined with parchment paper and bake for 10-12 minutes or until
slightly golden. Let cool</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">9.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;">
</span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Meanwhile in a
small bowl, stir brandy or a fruit liqueur into your preferred jam. Raspberry is ideal but I like to mix it up and
use sour cherry jam or a white current and cardamom jam</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">10.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Place about half a teaspoon of the jam mixture on the
underside of a cookie then press it together with one of the cookies with the
centers cut out.</span></b><br />
<b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt; mso-fareast-font-family: Kalinga;">11.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; font-weight: normal;"> </span></span></b><b style="text-indent: -18pt;"><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Leave to cool then dust with icing sugar</span></b><!--[if !supportLists]--></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">TIP: The cookies keep well for days in an airtight
container</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX_lPsB7YQA7Pa20P84HVQsYzpwXgcn8nMnu6ieoBmLRcBvIRyya0EcYBtXfQkZp-EQ4QazyeNQRPtkIgCMUPQEBhwREq8n8M7b8SQM5GZ3gH7d60tlHv_bSzyeE1vlyykRvsbNOexqs/s1600/Untitled5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX_lPsB7YQA7Pa20P84HVQsYzpwXgcn8nMnu6ieoBmLRcBvIRyya0EcYBtXfQkZp-EQ4QazyeNQRPtkIgCMUPQEBhwREq8n8M7b8SQM5GZ3gH7d60tlHv_bSzyeE1vlyykRvsbNOexqs/s1600/Untitled5.png" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Wf32OLCeHt3egBQ7pajzQL8fTqbvJwCSqITcVqFfYHdM631BfXU3Isq_YDgFsgS-g1Vd0BBADvHhICE-Uxht2W2OOCIcBWEH3LVe9KQHrZV6jKEFp-YGurHlVV5iVlF4W_MNl6uP5n8/s1600/Untitled4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Wf32OLCeHt3egBQ7pajzQL8fTqbvJwCSqITcVqFfYHdM631BfXU3Isq_YDgFsgS-g1Vd0BBADvHhICE-Uxht2W2OOCIcBWEH3LVe9KQHrZV6jKEFp-YGurHlVV5iVlF4W_MNl6uP5n8/s1600/Untitled4.png" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin-left: 18pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="MsoNormal" style="margin-left: 18pt;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></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;">
</div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-27593506033752283922014-12-08T21:22:00.000-05:002014-12-11T18:56:16.460-05:00bone marrow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQ_cGDPCUu6Ywaj67nqjjZFe1HYadZPpVBo4-8zDB_fUZwYcF7BXuqYyXij_htSzwcs_XURncXej-mtn7QKosPFeCusk4dRbtUda0rfwrC46-H_R0RoKbxWf66Ub4hIUJZjPLWECQuNQ/s1600/P1019737.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKQ_cGDPCUu6Ywaj67nqjjZFe1HYadZPpVBo4-8zDB_fUZwYcF7BXuqYyXij_htSzwcs_XURncXej-mtn7QKosPFeCusk4dRbtUda0rfwrC46-H_R0RoKbxWf66Ub4hIUJZjPLWECQuNQ/s1600/P1019737.JPG" height="300" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjkVpB-vjJGiVQMySBCUQBHUEZIuzwQ9OVlBz1n1NghZtaYybWiASC7-aRAS7DxG_ImM9iJRF8TjMdAeVMkGKobAB7h5tXQVke1ULk7pgBExfJmUq16PLajkXc-oFqo1znXCTn1-mF3k/s1600/P1019728.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjkVpB-vjJGiVQMySBCUQBHUEZIuzwQ9OVlBz1n1NghZtaYybWiASC7-aRAS7DxG_ImM9iJRF8TjMdAeVMkGKobAB7h5tXQVke1ULk7pgBExfJmUq16PLajkXc-oFqo1znXCTn1-mF3k/s1600/P1019728.JPG" height="357" width="400" /></a></div>
<h3>
<span style="background-color: white;"><span style="color: orange;"><b>WINE BRAISED BRISKET AND OXTAIL ON ROASTED BONE MARROW</b></span></span></h3>
<br />
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">I
think there is something about bone marrow that connects us to a very primal
part of ourselves. Some anthropologists
believe that in some parts of the world early humans were scavengers rather
than hunters and bone marrow would have supplied the large brains of us tool-using
hominids with much needed fat. <o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif;"><span style="font-size: 10pt;">Be
that as it may, I like to indulge myself in primal activity now and then and
what could be more indulgent than the exquisite, fatty and nutty bone marrow? However,
as if the bone marrow </span><span style="font-size: 13px;">weren't</span><span style="font-size: 10pt;"> enough of an indulgence, I like to smother it
with red </span></span></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">wine braised</span></b><b><span style="font-family: Kalinga, sans-serif;"><span style="font-size: 10pt;"> beef brisket and oxtail. I promise you that this will be
one of the most memorable dishes you will ever enjoy, right down to the last
drop of marrow as you will surely wiggle your tongue along every crevice of
your boat-shaped bone in pursuit of it. I took a photo of a friend of mine
getting right amongst it like a Cro-Magnon and I have to say, it was an image
to remember. <o:p></o:p></span></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif;"><span style="font-size: 10pt;"><br /></span></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">The
great thing about living in an area with access to farms with their own country
meat stores is that you can ask for the cuts of meat you want. This ensures
that the next time the cattle goes to the abattoir, part of it has your name on
it and you will get the freshest cuts from a small herd of local organically
raised animals. What can be better that that? <o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">A
good rapport with your local butcher is particularly handy when it comes to
preparing this dish as you will need to ask for the shin bone to get sliced
lengthwise. I tend to put my order in at Oakridge Acres </span></b><a href="http://www.oakridgeacres.ca/"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">http://www.oakridgeacres.ca/</span></b></a><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"> because their meat is outstanding. The cattle are fed
mostly grass/hay as well as non GMO barley. This is some of the best tasting
meat I have ever had and I’ll look for any excuse to drive down to Ayr to pick
up my order.</span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<b><span style="color: #ffc000; font-family: "Kalinga","sans-serif";">WINE
BRAISED BRISKET AND OXTAIL ON ROASTED BONE MARROW<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="color: #ffc000; font-family: "Kalinga","sans-serif";"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><u><b>INGREDIENTS:</b></u><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Serves
4<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">2 Tb.
olive oil<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Salt
and pepper<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">4
beef shin bones cut lengthwise<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">400 g
beef brisket<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">300 g
oxtail<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1
small onion, finely chopped<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1
large carrots, finely chopped<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1
celery stalk, finely chopped<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">2/3
bottle red wine<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 cup
tomato passata<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1
sprig of thyme<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Parsley,
finely chopped<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Lemon
rind, grated</span></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"> </span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><u>METHOD:</u></span></b></div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Preheat
oven to 325 F</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">First
start off by seasoning the brisket and oxtail amply with salt and pepper</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Heat
up the olive oil in a deep cast iron pan or pot on medium high heat</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Sear
the meat on all sides until brown</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Remove
meat, set aside</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Throw
in the onions, carrots, celery, and thyme sprig and cook for a 3 minutes</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Place
the meat back in then pour in the red wine followed by the tomato passata</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Let it
come to a simmer then cover with lid and place in oven to cook for 3 hours</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Remove
pan or pot from the oven. The meat should be extremely tender. Using two forks
shred the meat up and stir it into the sauce so the meat gets completely
incorporated into that lovely dark red braising liquid. Cover and set aside.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Turn
the oven up to 420 F</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Lay
the bones marrow side up on a baking sheet, season with salt and pepper and
bake for 10-15 minutes. Once the marrow begins to soften and bubble, remove it from
the oven</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Pile
on the shredded braised beef on the bone marrow then sprinkle with the chopped
parsley and lemon rind for a punch of colour and freshness</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Serve
with a nice mash as I did or with a couple of golden buttery slices of toast
for scooping up that marrowy goodness</span></b></li>
</ol>
<div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><i><u><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">TIP</span></u></i></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">: The
brilliance of this dish comes out when you get the braised meat and the bone marrow
in the same mouthful. The sweet nuttiness of the marrow along with the rich
savouriness of the braised meat is out of this world.<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNB8C9nv6QOmpkd-BgedZ_OjWPIMBvtMQCjSlIBJWOyJt1eFA7nNZEUfRHgq6BwutWT6J4mef0Gcynycfyo-CZou75XkOdCfzI9mYFvjoPYTRRHgcr1cZu1dNFJqSS9DDHuyLtS8QoxJA/s1600/P1019691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNB8C9nv6QOmpkd-BgedZ_OjWPIMBvtMQCjSlIBJWOyJt1eFA7nNZEUfRHgq6BwutWT6J4mef0Gcynycfyo-CZou75XkOdCfzI9mYFvjoPYTRRHgcr1cZu1dNFJqSS9DDHuyLtS8QoxJA/s1600/P1019691.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWvu2SsjHKK6OpRe-dds44o_zC4aAMvCc_EEx12jaNyIQs3vwqk4FYX0CSwH-xtjNsXCdspWU9ZbHpkex7c8VFaUgRe8P0twFrjVjWlUAWFqo8a8ncFUuyVrNN-PUQUG97HFfg2PiMvY/s1600/P1019711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWvu2SsjHKK6OpRe-dds44o_zC4aAMvCc_EEx12jaNyIQs3vwqk4FYX0CSwH-xtjNsXCdspWU9ZbHpkex7c8VFaUgRe8P0twFrjVjWlUAWFqo8a8ncFUuyVrNN-PUQUG97HFfg2PiMvY/s1600/P1019711.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdEbG3Vt1MsexvZLDONASaryp82WjN3fsdOU1NDPrwVxsBITE8-iVZIY5dgkBfN9Ek8AvDDrr5LImINc95qDK6lyhdB0DrWL7cG3m2u-roqTL0hcyDV5gUcQ66fu7Zv6aU50aAs91F6g/s1600/P1019714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdEbG3Vt1MsexvZLDONASaryp82WjN3fsdOU1NDPrwVxsBITE8-iVZIY5dgkBfN9Ek8AvDDrr5LImINc95qDK6lyhdB0DrWL7cG3m2u-roqTL0hcyDV5gUcQ66fu7Zv6aU50aAs91F6g/s1600/P1019714.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HFj-fY8fyxRXJZ7a7kNzE-z9IIar-sehqepG4W1wyDHEIyzT3AD2u2skujyx8eY5L_REsgh1aPG9REi0GGl01JGhWXrJlbDkfZUtw3pgIo09e3LgYAGqximMNE3oGver6bWTsH0dObc/s1600/P1019724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HFj-fY8fyxRXJZ7a7kNzE-z9IIar-sehqepG4W1wyDHEIyzT3AD2u2skujyx8eY5L_REsgh1aPG9REi0GGl01JGhWXrJlbDkfZUtw3pgIo09e3LgYAGqximMNE3oGver6bWTsH0dObc/s1600/P1019724.JPG" height="281" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7iFyUb48JLB_aQ6HOYAkdViQTefabsBX4EkKjtrDjrDna5_wF3cJ8JbAPUbHx-dx70OcqmTqVdpsveZ-Tl1cLtBUC3osZQiiTVqE2CfydD_Q23O-zZP8xCRvmz5KdFigFhAZyDTGClg/s1600/P1019726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7iFyUb48JLB_aQ6HOYAkdViQTefabsBX4EkKjtrDjrDna5_wF3cJ8JbAPUbHx-dx70OcqmTqVdpsveZ-Tl1cLtBUC3osZQiiTVqE2CfydD_Q23O-zZP8xCRvmz5KdFigFhAZyDTGClg/s1600/P1019726.JPG" height="300" width="400" /></a></div>
<div>
<span style="font-family: Kalinga, sans-serif;"><span style="font-size: 13.6000003814697px;"><b><br /></b></span></span></div>
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-46611379167729803712014-11-18T12:30:00.000-05:002016-03-21T22:37:59.435-04:00sour cherries<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<h3 style="text-align: right;">
<b><span style="color: orange; font-size: large;"><span style="font-family: "kalinga" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;"> <span style="background-color: white;">SOUR CHERRY LIQUEUR</span></span></span></b></h3>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOu1YmgRDCWD8BdQsREquaKW3I2fPXebVb4WYjiH69RdU0x5x9NSnvUPQfoNsCTjhcsxLEuIrpF5uQ5urujlIj8puBB0frdk8L_IjYW5NQx67PTu5bR2adCuUJydkIQbhyrayIkZ-sQE/s1600/P1019406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOu1YmgRDCWD8BdQsREquaKW3I2fPXebVb4WYjiH69RdU0x5x9NSnvUPQfoNsCTjhcsxLEuIrpF5uQ5urujlIj8puBB0frdk8L_IjYW5NQx67PTu5bR2adCuUJydkIQbhyrayIkZ-sQE/s1600/P1019406.JPG" width="300" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">There is something so rewarding about
drinking your own homemade booze. Though I have yet to taste a good home made
wine, there are some things of an alcoholic persuasion that taste best when
made at home. Where I come from it’s the infamous plum brandy that comes to
mind. The other favourite is a sweet and
flavourful sour cherry liqueur which is enjoyed after a meal like a dessert wine
or on its own. The first time I tried it I must have been around 3 or 4 years
old! We had guests over for dinner and as my parents were seeing everyone out
at the front door, unbeknownst to them,
I made my rounds finishing each and every remaining drop of liqueur that
the guests had left behind in their glasses. I then climbed on the couch and proceeded
to give an enthusiastic rendition of ABBA’s Gimmie Gimmie Gimmie (A Man After
Midnight). How’s that for an image?<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Growing up it was my grandfather who made
this drink and it was absolutely delicious. For the past couple of years I
started making it as well because I missed the smell and taste of this nectar
of the gods. Normally it’s made with pure alcohol but this being Ontario,
finding pure alcohol is out of the question. So I use the next best thing,
vodka. Come every July I seek out the ripest sour cherries I can find to make my
batch however, this past July I decided to take a drive to the Niagara region
to pick my own so I can milk every ounce of authenticity out of the experience,
such a purist I am.<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Just a bit of a warning though: if you are
a person who requires immediate gratification, this may not be the drink for
you as it requires about 10 weeks of
cellaring. On the bright side, it should be ready to drink just as the weather
begins to get nippy. Think of it as a gift for future you, who probably really
needs something sweet and strong to warm up those dark and cold days or wants
to break out into a rendition of an old ABBA classic.<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , sans-serif;"><span style="color: orange; font-size: large;">SOUR CHERRY LIQUEUR </span></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><u>Ingredients:</u></span></b><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"> </span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">2 kg sour cherries, washed and dried (stems
off, pits included)<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">800 g white sugar<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">3 L
vodka<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><u>Method:</u><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">First,
choose the ripest sour cherries you can find, the darker the better.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Wash
and dry them with stems still on. I like to spread them on paper towels to let
them air dry outside gently. De-stem the cherries after they are dried.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">In a
large glass demijohn, pour in enough cherries to cover the bottom of the jar,
cover them in a layer of sugar on top, follow this by another layer of cherries
and sugar. Continue layering the cherries and sugar until finished making sure
the last layer of cherries is covered by sugar.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Cover
the mouth of the demijohn with gauze and secure with an elastic. The reason for
this is so that the fruit can breathe whilst ensuring the insects are kept out.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Leave
out in the sun to macerate for at least 4 days until the sugar is fully dissolved,
and the dark red juices from the cherries have seeped out.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Now
it’s time to pour in the vodka. Roll bottle around gently in your hands so
everything is evenly incorporated.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Close
the demijohn with a cork and place in a dark cool room for at least 10 weeks. Occasionally
roll the bottle around to give things a bit of a mix.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;">Once
the end of October rolls around it’s
time to reap the rewards of this aromatic and sweet treat. You’re welcome!</span></b></li>
</ol>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOgmVDmAReR40Q3m0DVAeTS0QVMWBAgBI79HaTJjHzB61pGxlxWoUp-X8DyzCq0wdszREPVYf2_PaScpncfUDvgUqVUxf9pcxRuwFUzLa80XwNvsPKOnNbNtrNdNQ9WvMG6yAPIFoUOk/s1600/september+14+1043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOgmVDmAReR40Q3m0DVAeTS0QVMWBAgBI79HaTJjHzB61pGxlxWoUp-X8DyzCq0wdszREPVYf2_PaScpncfUDvgUqVUxf9pcxRuwFUzLa80XwNvsPKOnNbNtrNdNQ9WvMG6yAPIFoUOk/s1600/september+14+1043.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sour cherries are smaller and more translucent than regular cherries, and have a unique texture</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis241n-yzsZW7N-szWm_KoWHhrcNZj9WzCqBNaGQkSO13mvfv8JQZkFC7FvwXPiK-MrNkaLIm_5jYjNT8qbn4PWXFuhE4SzsjpRySHKSYbcr4g58Pne4fE36AOmOZKsNrTop1ykW0TIQ/s1600/P1014797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis241n-yzsZW7N-szWm_KoWHhrcNZj9WzCqBNaGQkSO13mvfv8JQZkFC7FvwXPiK-MrNkaLIm_5jYjNT8qbn4PWXFuhE4SzsjpRySHKSYbcr4g58Pne4fE36AOmOZKsNrTop1ykW0TIQ/s1600/P1014797.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0vxpKF4PBe5S8A1SPzbDYp1rs-V1DyM6nis0OgxyN_tAMff2gmi1MMe21tAVKbEXknwnwJ6nM5x8PkJaZOwak28QXZcwJIdcPVrVgoE-EEzW9OMbW0xeX4h2C6RDag3xhysdvsLjdmc/s1600/fall+2013+500.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0vxpKF4PBe5S8A1SPzbDYp1rs-V1DyM6nis0OgxyN_tAMff2gmi1MMe21tAVKbEXknwnwJ6nM5x8PkJaZOwak28QXZcwJIdcPVrVgoE-EEzW9OMbW0xeX4h2C6RDag3xhysdvsLjdmc/s1600/fall+2013+500.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maceration</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvQhejDQYF5DqehXDeZ7IXrBQ5eoSSgs0s1DKuMYamB2bFUlN6rmD7KjFUW2hKPuNPMz5X2iHcpftBy1WNR18CJknf9p1HE9auRSG4ywu0Ih8iWQfoLTXg1jCqRfwFX1bRis6o4el47c/s1600/P1014823.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvQhejDQYF5DqehXDeZ7IXrBQ5eoSSgs0s1DKuMYamB2bFUlN6rmD7KjFUW2hKPuNPMz5X2iHcpftBy1WNR18CJknf9p1HE9auRSG4ywu0Ih8iWQfoLTXg1jCqRfwFX1bRis6o4el47c/s1600/P1014823.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , sans-serif; font-size: 10pt;"><u>TIP:</u> Don’t throw away those plump vodka-infused sour cherries!They are great in desserts and can last a long time in your freezer ready to use next time you want to bake dessert.</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoie9lcfEUW8m0lW2sBlOF9aOwIUZdN3AU1PfSV5iQnZP3cQj4igROhUVa3O0JXe8_NGDpyZO4OY_Nsk3-Ar_zcb_RuEaYoZ8RIuEmqEiCPwLixX-t1nXSOS0HSwECNcrqjbftj_kDFw/s1600/fall+2013+874.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoie9lcfEUW8m0lW2sBlOF9aOwIUZdN3AU1PfSV5iQnZP3cQj4igROhUVa3O0JXe8_NGDpyZO4OY_Nsk3-Ar_zcb_RuEaYoZ8RIuEmqEiCPwLixX-t1nXSOS0HSwECNcrqjbftj_kDFw/s1600/fall+2013+874.JPG" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXzrwr0iNg8FzuWXy02Fuyadgr1PXJukia7Ohyphenhyphenrbc5dJ1Yc5XzKslcakVK1Y0FwWiYKevmWiKTk1LhXF-T53tUw4VwO9tfcex4kKT3TM3M0dfKvVpv6LGYAoFAXYe0UjQRR-4NA9k3EA/s1600/fall+2013+898.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXzrwr0iNg8FzuWXy02Fuyadgr1PXJukia7Ohyphenhyphenrbc5dJ1Yc5XzKslcakVK1Y0FwWiYKevmWiKTk1LhXF-T53tUw4VwO9tfcex4kKT3TM3M0dfKvVpv6LGYAoFAXYe0UjQRR-4NA9k3EA/s1600/fall+2013+898.JPG" width="240" /></a><br />
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<b><br /></b></div>
<b><span style="font-family: "kalinga" , sans-serif; font-size: 10pt;"></span></b><br />
<br />
<div class="MsoNormal">
<b><span style="font-family: "kalinga" , "sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-32837026384633640982014-11-10T16:32:00.000-05:002015-01-06T12:55:21.861-05:00tongue<h3 style="clear: both; text-align: right;">
<span style="color: orange; font-family: inherit;"><span style="font-size: x-large;"> </span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: orange; font-size: large;">BEEF TONGUE IN </span><span style="background-color: white; color: orange; font-size: large;">WHITE </span></span></h3>
<h3 style="clear: both; text-align: right;">
<span style="background-color: white; color: orange; font-size: large;"><span style="font-family: Verdana, sans-serif;">WINE SAUCE</span></span></h3>
<div>
<span style="color: orange; font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RJujI7iY8_EqGNZuLrD-elqGWusgrYZMVNhOdp_k5eqtaMLeu1Dmf5vc_zcADI-p6O_S80RqfaTFXyPQf6KjnNgNbgrYKctLvC4IcFOdnYDb-IwF5OpTMzssY1jKzL3y9z2v5An3kN8/s1600/P1019427.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RJujI7iY8_EqGNZuLrD-elqGWusgrYZMVNhOdp_k5eqtaMLeu1Dmf5vc_zcADI-p6O_S80RqfaTFXyPQf6KjnNgNbgrYKctLvC4IcFOdnYDb-IwF5OpTMzssY1jKzL3y9z2v5An3kN8/s1600/P1019427.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Hey,
bite your tongue! No, I really do mean it. I am literally inviting you to seek
out and try cooking with the marvellous beef tongue. As far as cuts of beef go, you
simply cannot get a more tender and unctuous cut of meat. The irony is that if
prepared properly tongue will literally melt on your tongue. <o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">This
weekend we took a meandering drive through the country enjoying the haunting
beauty of the Ayr countryside on an overcast and cool November day. We stopped
off at a couple of antique shops and contemplated our next meal. We were
heading toward our favourite place for sourcing organic local meat when all of
a sudden the heady aroma of cow manure infiltrated our car. My partner’s eyes
lit up like a Christmas tree and before we knew it we saw a group of laid back cows
outside a barn chewing contently. Not 15 feet away we see a sign for <i>Faul Farms</i>
in front of a beautiful old house set in what can only be called an idyllic pastoral
setting beckoning us to try their naturally grown beef. So we parked our car
and headed towards the country store that was presumably inside this house when
a beautiful small black cat crossed our path. We chose to see this as a sign of
good luck (as we both love black cats). She, along with a very friendly dog
guided us to the front door of the house. It felt a bit odd to enter someone’s
house just like that. We looked inside and had no idea which way to turn, it just
looked like someone’s home. So we went back outside the front door, rang the
bell to announce ourselves and nothing! So we proceeded back in again treading awkwardly
in a random direction when suddenly something resembling a shop towards the end
of the house came into full view, phew. We were greeted by two friendly young
girls behind the counter and we proceed to check out their meat products. We
found oxtail, which has been surprisingly difficult to find either because it
gets sold out quickly or because it’s become a bit too steep in price. What I
was really after now however, was tongue, and after scanning their product list
I was left disappointed at its omission. I walk away to check out some other
cuts when my partner calls me over to tell me that tongue is listed under the
Pet Food section, appetizing right? This delicacy has been relegated to pet
food?! Lucky pets I suppose. So I asked if they had any of the tongue in stock
and they did. I asked if it’s fit for human consumption and the girl explained
that most people don’t eat tongue so they market it as pet food. However, seeing
as it was a whole tongue, I happily took it. Sophie, the black cat was on to something,
this place was a lucky find and is truly worth checking out: <a href="http://www.faulfarms.com/Welcome.html" target="_blank">http://www.faulfarms.com/Welcome.html</a></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">We
were expecting two very special guests the next day, one of which had just
flown in from overseas so this tongue had better be good, and boy was it ever!
I could tell the tongue was fresh and healthy the moment I unwrapped it so I
was excited to get to it and prepare it in a luxurious white wine sauce. I grew
up with a tongue recipe my mother used to make which was served with a simple white
sauce, however this sauce is an elevated and elegant version that is both
simple to prepare and an exquisite accompaniment to the tongue.<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif;"><span style="color: orange;">BEEF
TONGUE IN WHITE WINE SAUCE</span></span></b></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><u>INGREDIENTS
</u>(serves 4):<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 whole beef tongue<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 carrot, peeled<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 onion, peeled<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 stick celery<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">A few sprigs of fresh parsley, thyme and/or
rosemary and oregano<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">A few peppercorns<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">A couple of juniper berries (optional)</span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Sauce:<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 shallot, finely chopped<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 Tbs. butter<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 Tbs. flour<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">3/4 cup of white wine<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 ladle-full of chicken stock<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">¼ cup of cream<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">10-12 fresh tarragon leaves<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">1 tsp. capers<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">4 thinly sliced small cornichons<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Salt and pepper<o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><u>METHOD:</u></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<ol>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Wash the beef tongue thoroughly in cold
water</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Place in a large stock pot along with onion,
carrot, <b style="font-family: 'Times New Roman'; font-size: medium;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">celery, </span></b>herbs, and peppercorns and bring to a boil. Once boiling turn down the
heat to low and let simmer gently for 3 hours</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Remove the tongue from the stock, let cool
slightly then peel off the thick rough skin. It should come off quite easily.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Slice tongue diagonally into ¼ inch slices.
As you get to the thicker part of the tongue you will notice more fat and blood
vessels. Continue slicing just the same then simply trim off those ugly bits
(hopefully you have some grateful pet to feed them to). Wrap tongue slices in
tinfoil and set aside while you make the sauce</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">In a pan on medium heat, melt the butter
then sauté the shallots. Add the flour and continue to fry for another couple
of minutes while stirring with a wooden spoon</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Pour in the wine and let simmer until reduced by a third, the sauce should look fairly thick</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Pour in a ladle of stock and let reduce again by
about half</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Add cream along with salt and pepper to
taste and let simmer for a few more minutes. The consistency of the sauce should
be such that it’s thick enough to coat the back of your spoon, not too thick or clumpy nor too watery</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Once you are happy with the thickness and
seasoning you can drop in your tarragon leaves and capers</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Place your tongue slices inside the sauce
and let cook gently in the sauce for another minute</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Garnish with cornichon slices and a few
more tarragon leaves</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Serve with roasted potatoes and fresh green
salad leaves</span></b></li>
</ol>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOebeAa2tIRg-Ip5vo5uYzZaALGSc_-WWwg3gCk6AoZ-kOVQbvav6f1zyuDr3YQyUOgCqltqcQY-1ioNjcPG8oNbd7_G0zs49OEZYdEP-UsEnoSEh1MKSjq-QVViSnvO3KMks1G_OlMA/s1600/september+14+1118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOebeAa2tIRg-Ip5vo5uYzZaALGSc_-WWwg3gCk6AoZ-kOVQbvav6f1zyuDr3YQyUOgCqltqcQY-1ioNjcPG8oNbd7_G0zs49OEZYdEP-UsEnoSEh1MKSjq-QVViSnvO3KMks1G_OlMA/s1600/september+14+1118.JPG" height="240" width="320" /></a></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfJX4IB0tF7qcp776pwvJmtM2l7F8m_mzj7U6xCeFILP_YP5vRze1Z86CdJeehmVRWYyfbYuaL0i1oTwQhR_Ut_1h_K4nNe17rbju0Ti-Y8stZtAagPS103IrsjSUBfEf30nFy3SBuF0/s1600/september+14+1120.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfJX4IB0tF7qcp776pwvJmtM2l7F8m_mzj7U6xCeFILP_YP5vRze1Z86CdJeehmVRWYyfbYuaL0i1oTwQhR_Ut_1h_K4nNe17rbju0Ti-Y8stZtAagPS103IrsjSUBfEf30nFy3SBuF0/s1600/september+14+1120.JPG" height="240" style="cursor: move;" width="320" /></a><b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTalg5KI3LDJv_K7Si7Zx0gY2-SKApuFfxQn46zdpdOThsHTCVH9lePJSefeECVq9U1ykiPcFdAHrNLjEjP0o-L7BkxlPjLm_pW1LwEKWO1ZMcb0T_Tspxqf2ZZwb4S3QJlrRe51DEvc/s1600/september+14+1122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTalg5KI3LDJv_K7Si7Zx0gY2-SKApuFfxQn46zdpdOThsHTCVH9lePJSefeECVq9U1ykiPcFdAHrNLjEjP0o-L7BkxlPjLm_pW1LwEKWO1ZMcb0T_Tspxqf2ZZwb4S3QJlrRe51DEvc/s1600/september+14+1122.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrk9Ygd8mXfUPg9bP7aq2Ou2P6K68lfHm2KyQAoWfI3jo3BKNDz7TTMKAT0a8O6gUylecKGPME5BckBlsMqUitqye_pTUv6ZZDAq0gjnPOQ6Cbz9BZtBo3yUUyDmY4PFcSA7fnD33jbQ/s1600/P1019434.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrk9Ygd8mXfUPg9bP7aq2Ou2P6K68lfHm2KyQAoWfI3jo3BKNDz7TTMKAT0a8O6gUylecKGPME5BckBlsMqUitqye_pTUv6ZZDAq0gjnPOQ6Cbz9BZtBo3yUUyDmY4PFcSA7fnD33jbQ/s1600/P1019434.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><br /></span></b></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-20357170956419275892014-11-05T16:32:00.004-05:002015-01-02T10:28:09.136-05:00tarragon<h3 style="text-align: right;">
<b><span style="color: #ffc000; font-family: inherit; font-size: large;"> </span></b></h3>
<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3S8bqUxBH9D9Ag0d-VgudUtksC7Ufzv9q8IE_uuXDMING2qFUFRosuWBmTQraRViraLHRloSLSDcFsusecLtDRTa4fhTWoxde6bxzZggU61mzDzAdwZcx4SvaMFDwtAl8W47ypx2tDc/s1600/P1019357+-+Copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3S8bqUxBH9D9Ag0d-VgudUtksC7Ufzv9q8IE_uuXDMING2qFUFRosuWBmTQraRViraLHRloSLSDcFsusecLtDRTa4fhTWoxde6bxzZggU61mzDzAdwZcx4SvaMFDwtAl8W47ypx2tDc/s1600/P1019357+-+Copy.JPG" height="400" width="396" /></a></div>
<h4 style="text-align: left;">
<b style="text-align: right;"><span style="color: #ffc000; font-size: large;"><span style="background-color: white; font-family: Verdana, sans-serif;">TARRAGON CHICKEN WITH POTATO GRATIN</span><span style="background-color: black; font-family: inherit;"> </span></span></b></h4>
<h4 style="text-align: justify;">
<b style="font-family: Kalinga, sans-serif; font-size: 10pt;">I think that of all the herbs out there,
tarragon has got to be the most exquisite and aromatic of them all. It isn't as
versatile as other herbs but that’s just fine because it knows what it’s good
at. When paired with particular ingredients, tarragon transforms them into
something extraordinary and magical. </b></h4>
<div style="text-align: justify;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<div style="text-align: justify;">
<b style="font-family: Kalinga, sans-serif; font-size: 10pt;">Last night I was going through some tarragon withdrawal. I was missing the scent of tarragon wafting through the house so I decided to prepare a classic French dish that is a perennial favourite in our home: Tarragon Chicken.</b></div>
</div>
<div class="MsoNormal">
</div>
<div class="" style="clear: both; text-align: left;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>The first time I had this dish perfectly
executed was in a little mountain town called Arrowtown which is in New Zealand
of all places. It is situated near renowned Queenstown which is in the south
island of New Zealand. This picturesque little place has plenty of
international tourists and expats who decided to make it their home, and who
can blame them? This area is visually stunning, it’s home to some of the best
vineyards in the world, the best skiing, mountains, crystalline lakes, etc. …
heck, it’s the actual Middle Earth (much of the Lord of the Rings was filmed
there).<o:p></o:p></b></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><br /></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>Okay, back to the chicken. One evening a
few years back, I went out to a French Restaurant in Arrowtown that was run by
the French, even the wait staff was French so my confidence was high when I saw
<i>Poulet à l'estragon</i> on the menu, I absolutely had to have it and I am still
benefiting from it to this day. It
created such an impression on me that I decided to recreate it once I got home.
After much tinkering and experimenting I finally had it down to a science. My
tarragon chicken dish is rich, intense and exquisite. I have yet to meet a soul
that hasn't fallen in love with it. So if you want to elevate your roast
chicken to something exceptional, you will adore this recipe.<o:p></o:p></b></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><br /></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "Kalinga","sans-serif";"><b><span style="color: orange;">TARRAGON CHICKEN WITH POTATO GRATIN</span><span style="font-size: 10pt;"><o:p></o:p></span></b></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><br /></b></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><u>INGREDIENTS</u>:<o:p></o:p></b></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: Kalinga, sans-serif;"><span style="font-size: xx-small;"><b>Makes 4 servings</b></span></span></div>
</div>
<div class="MsoNormal">
</div>
<ul>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>For the roast chicken:</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>1
whole organic chicken, about 1.2 -1.5 kg</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>One
large onion, sliced</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>A
bunch of fresh tarragon leaves</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>1/2 a
lemon</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>1 Tbs. soft butter</b></span><b> </b></li>
</ul>
<ul>
</ul>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>For the tarragon gravy:</b></span></div>
</div>
<ul>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>1/2 of
a bottle of white wine</b></span></li>
<li style="text-align: justify;"><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">Tarragon
leaves, at least 20</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"> </span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">(can also add 1 tsp. dry tarragon leaves for more intense flavour)</span></b></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>1/2
cup of cream</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Salt
and pepper</b></span></li>
</ul>
<div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10pt;"><b>For the Potato Gratin:</b></span></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<ul>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>4 potatoes (I prefer Yukon Gold because they keep their shape), very thinly sliced</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>1 ½ cup cream</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>2 garlic cloves, crushed</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>A few sprigs of fresh thyme</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Grated cheese, I prefer Gruyere here but you can use something similar as well</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Salt to taste</b></span></li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw0gAvfuzWwCxSDlf8sKqBr8C-l8am4ouJJzQKD_y4F_xu94N8N1zt1iXM5OSXwk7AI30RQhe4Gk6hr9fPsGKiJk_3tZ6aRapQ_25624uP6qN5BY3dvE0RPLeB5MQ7OUwwW7U7HHctE4/s1600/P1019334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw0gAvfuzWwCxSDlf8sKqBr8C-l8am4ouJJzQKD_y4F_xu94N8N1zt1iXM5OSXwk7AI30RQhe4Gk6hr9fPsGKiJk_3tZ6aRapQ_25624uP6qN5BY3dvE0RPLeB5MQ7OUwwW7U7HHctE4/s1600/P1019334.JPG" height="320" width="240" /></a></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFRBNpgEqKs9zOX988f2n6Z8JNV-MP7BdhenfH-pQpJNULD2sayg3IFIge0o2HS81BHsS8CXwUWjtrfLtOowUy6_CVBKRtcj3cwTrtIuT20A8mZu1gstez-1U8IdGaPawjQ4brHEGgMc/s1600/P1019339.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFRBNpgEqKs9zOX988f2n6Z8JNV-MP7BdhenfH-pQpJNULD2sayg3IFIge0o2HS81BHsS8CXwUWjtrfLtOowUy6_CVBKRtcj3cwTrtIuT20A8mZu1gstez-1U8IdGaPawjQ4brHEGgMc/s1600/P1019339.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFRBNpgEqKs9zOX988f2n6Z8JNV-MP7BdhenfH-pQpJNULD2sayg3IFIge0o2HS81BHsS8CXwUWjtrfLtOowUy6_CVBKRtcj3cwTrtIuT20A8mZu1gstez-1U8IdGaPawjQ4brHEGgMc/s1600/P1019339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Xh0OPUy7bh84wNuF152ow7oo8YxVsXp6Pvx0c5TuYSblpaJUy1SV6pkVHmayv-ZN29SxweBhMoqqWF7EjEtTUAXUTfFl3JnB0zIN6IfatuXWwEiQNhca9vlNIVQ4swRr4PtN5XWigYQ/s1600/2+untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVDbQCyL6K-fl0Z5rubB9VR-BHw5BBKO2Lijr2nPXi3icV83f6bqVsmnt3TpaGN3sxsioBJdC9YRtlFIE16yvbiRQ7robdrPsqESn7wLWlV7Y5pE_AU0evkE7_6DBc2WQXxF1GX-gkww/s1600/Untitled.png" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to make the potato gratin</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVDbQCyL6K-fl0Z5rubB9VR-BHw5BBKO2Lijr2nPXi3icV83f6bqVsmnt3TpaGN3sxsioBJdC9YRtlFIE16yvbiRQ7robdrPsqESn7wLWlV7Y5pE_AU0evkE7_6DBc2WQXxF1GX-gkww/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Xh0OPUy7bh84wNuF152ow7oo8YxVsXp6Pvx0c5TuYSblpaJUy1SV6pkVHmayv-ZN29SxweBhMoqqWF7EjEtTUAXUTfFl3JnB0zIN6IfatuXWwEiQNhca9vlNIVQ4swRr4PtN5XWigYQ/s1600/2+untitled.png" height="376" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to make the tarragon gravy</td></tr>
</tbody></table>
<div class="MsoNormal">
<div style="text-align: justify;">
<u><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><br /></b></span></u></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b><u><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">METHOD</span></u><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">:</span></b></div>
</div>
<div class="MsoNormal">
</div>
<ol>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Preheat oven to 450 F</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Rinse chicken then pat dry with paper towel</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Rub soft butter all over the body</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Season entire chicken well with salt and
pepper</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Stuff half a lemon into the cavity along
with 5-8 or tarragon sprigs, this will infuse the chicken with a mild lemon and
tarragon flavour as well as ensure a moist bird</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Place the round onion slices flat on the
roasting pan then lie the chicken breast-side up over the onion slices. This
will not only protect the bird as it’ s cooking but will sop up all the
rendered chicken fat and caramelize them for a knock-out gravy.</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Place the chicken in the oven and
immediately turn the heat down to 400 F. Let roast for 1 hour</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>In the meantime, remove the excess water
from the potato slices by wrapping them in paper towels or a clean dish cloth
then putting a weight on them for about 15 min. I used a heavy cutting board.</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Meanwhile, bring the cream to a light
simmer on medium heat along with the crushed garlic cloves and thyme sprigs.
Let simmer on low for about 15 minutes until the flavour of the garlic and
thyme imparts itself sufficiently to the cream. Remove the garlic and thyme
sprigs. Season with salt and set aside.</b></span></li>
<li style="text-align: justify;"><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">I</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">
</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">like individual gratins so I use ramekins to make this dish. Rub soft
butter over the inside of the ramekins and place a layer of potato slices over
the bottom of the ramekin. Spoon over some of the infused cream then sprinkle
on some of the grated cheese. Repeat this layering process pressing down firmly
on each layer, until you get to the top. Cover this last layer with slightly
more cream and sprinkle a good amount of the cheese over top followed by a
little knob of butter. Season with salt and pepper. Set aside.</span></b></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Once your chicken has been roasting for a
full hour, it should be golden and crispy and the fat should be nicely rendered
covering the onions at the bottom of the roasting dish. At this point, pour in
the white wine and continue cooking the chicken in the oven for another ½ hour.</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>This is also a good time to put in your
gratin ramekins as they take about half hour to cook.</b></span></li>
<li style="text-align: justify;"><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><b>Once the half hour is up, remove chicken from the pan leaving behind that liquid gold. Wrap the
chicken in tin foil and leave it to rest for 15 minutes.</b></span></li>
<li style="text-align: justify;"><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">Meanwhile transfer the roasting pan to the
stove to create that heavenly tarragon gravy. This is where the magic happens!
By now the onions should be caramelized and almost melting into the rich
liquid. Turn to stove on medium heat, and using a fork mash the onions down to
thicken the liquid. Take the tarragon leaves off the stem, chop them up and add
to the gravy, then season with salt and pepper. Let the gravy simmer and reduce
by about a 1/3. The gravy should be thickened up now. Give it a taste to check
if there is sufficient seasoning and tarragon flavour.</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"> </span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">You can chop up more tarragon at this point
or add some dry tarragon for a more intense flavour. Finally , stir in the
cream and cook for another minute.</span></b></li>
<li style="text-align: justify;"><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">Pour the gravy into a gravy boat</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"> </span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">or pour directly over the roasted chicken.
Make sure to leave some gravy aside because you WILL be going back to it over
and over again as you surely devour your bird. Enjoy!</span></b></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<b style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GF1BpoPaURmnEKkYIRudnukiKAXj5KpZ2mSCzBoIs6BrFg75MFnIL6_16sVc7hbZ1_i8bpTdVWbuShYDI6ED-OC3yS06mZVj3Hy8871PNavhbontGmJjZDgp5zVt2o-IUcalpBZ0WDc/s1600/P1019365.JPG" height="300" width="400" /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP3k3E8WRo50MGzuKKtnQYaarrtUZUGjbTg2Jqcme1rlvUcdgnbfONWWco_GCdaOyM-HRBxSuWKDctYXQ2FUIH86IolGOsG47AUfUn6oa1uAi-Rh76HOCXY50TiDKCOaiY_A2bW96ZyI/s1600/P1019369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP3k3E8WRo50MGzuKKtnQYaarrtUZUGjbTg2Jqcme1rlvUcdgnbfONWWco_GCdaOyM-HRBxSuWKDctYXQ2FUIH86IolGOsG47AUfUn6oa1uAi-Rh76HOCXY50TiDKCOaiY_A2bW96ZyI/s1600/P1019369.JPG" height="300" width="400" /></a></div>
<!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP3k3E8WRo50MGzuKKtnQYaarrtUZUGjbTg2Jqcme1rlvUcdgnbfONWWco_GCdaOyM-HRBxSuWKDctYXQ2FUIH86IolGOsG47AUfUn6oa1uAi-Rh76HOCXY50TiDKCOaiY_A2bW96ZyI/s1600/P1019369.JPG" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP3k3E8WRo50MGzuKKtnQYaarrtUZUGjbTg2Jqcme1rlvUcdgnbfONWWco_GCdaOyM-HRBxSuWKDctYXQ2FUIH86IolGOsG47AUfUn6oa1uAi-Rh76HOCXY50TiDKCOaiY_A2bW96ZyI/s1600/P1019369.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-KDBDX8NW3fs%2FVFqRqg_FSyI%2FAAAAAAAABOs%2FP1ipT7e_ymo%2Fs1600%2FP1019369.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP3k3E8WRo50MGzuKKtnQYaarrtUZUGjbTg2Jqcme1rlvUcdgnbfONWWco_GCdaOyM-HRBxSuWKDctYXQ2FUIH86IolGOsG47AUfUn6oa1uAi-Rh76HOCXY50TiDKCOaiY_A2bW96ZyI/s1600/P1019369.JPG" -->Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-76714827976093523892014-11-02T22:14:00.000-05:002015-10-30T12:28:13.757-04:00mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XSVqmlZmUIlmUvsPlXbZbA4D2VVZt4KqIZsCG8B4RIkkXUfFetInDuGLtFeDBxF5o8WCp8UA-UOqBlB6QN4lk61YwV8nhldVeREyJH1wUAblAYreFvaPhKfLDnopRGXlJtKSxH1y0aw/s1600/september+14+1560.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XSVqmlZmUIlmUvsPlXbZbA4D2VVZt4KqIZsCG8B4RIkkXUfFetInDuGLtFeDBxF5o8WCp8UA-UOqBlB6QN4lk61YwV8nhldVeREyJH1wUAblAYreFvaPhKfLDnopRGXlJtKSxH1y0aw/s1600/september+14+1560.JPG" width="300" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>After a longish hiatus from Tatty Apron over
the summer due to big changes that culminated in a move to a new city, I’ve
been busy finding new local food sources and breaking in a new stove/oven. I am
finally settled in and can give it my all once more. </b></span><br />
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><br /></b></span>
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>I recently moved away from
the big city and into a beautiful village surrounded by farms, which means that
I have easy access to fresh produce, direct from the farm organic meat, and clean
country air. So from now on I will be cooking with stunning local ingredients
from in and around the tri-city area of Waterloo, Ontario. Given the abundance
of awesome places I have already discovered in my reconnaissance mission over
the past few months, I won’t be shy about showing them off and giving them the
credit they deserve.<o:p></o:p></b></span></div>
<div class="separator" style="clear: both; text-align: start;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjXqxhluuULLkfgjHG7rEPE3fFQUhknp_6fnw8KR9Vqt8Mu1yQODcjemQIiOklMactbG_lg1Pp-HixDkvJOFY3QFuMNEXeMKb5p_hFa7Gq0LgPUO_IvgRq8hO8XE3vsEn4HTCTQ96Z14/s1600/september+14+1314.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjXqxhluuULLkfgjHG7rEPE3fFQUhknp_6fnw8KR9Vqt8Mu1yQODcjemQIiOklMactbG_lg1Pp-HixDkvJOFY3QFuMNEXeMKb5p_hFa7Gq0LgPUO_IvgRq8hO8XE3vsEn4HTCTQ96Z14/s1600/september+14+1314.JPG" width="320" /></b></a></div>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><br /></b></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-language: EN-CA; mso-no-proof: yes;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f">
<v:stroke joinstyle="miter">
<v:formulas>
<v:f eqn="if lineDrawn pixelLineWidth 0">
<v:f eqn="sum @0 1 0">
<v:f eqn="sum 0 0 @1">
<v:f eqn="prod @2 1 2">
<v:f eqn="prod @3 21600 pixelWidth">
<v:f eqn="prod @3 21600 pixelHeight">
<v:f eqn="sum @0 0 1">
<v:f eqn="prod @6 1 2">
<v:f eqn="prod @7 21600 pixelWidth">
<v:f eqn="sum @8 21600 0">
<v:f eqn="prod @7 21600 pixelHeight">
<v:f eqn="sum @10 21600 0">
</v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas>
<v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f">
<o:lock aspectratio="t" v:ext="edit">
</o:lock></v:path></v:stroke></v:shapetype><v:shape id="Picture_x0020_3" o:spid="_x0000_i1026" style="height: 351pt; mso-wrap-style: square; visibility: visible; width: 468pt;" type="#_x0000_t75">
<v:imagedata o:title="september 14 1314" src="file:///C:\Users\Admin\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg">
</v:imagedata></v:shape></span><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>Now, let’s get down to food. In fact, let’s
literally start from the ground, with mushrooms! Fungi are intrinsic to all
life on earth! Much like love, they are mysterious, pleasurable, and sometimes
downright dangerous, but always magical. It’s no secret that I am a love-struck
fungophile. I love to look at them, pick them, eat them, photograph them, hell,
I love them so much I’d marry them but alas, I’m already taken with a ‘fun guy’
(I had to go there, my apologies).</b></span></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>Luckily, there are a number of excellent
places to gather mushrooms around this area. My favorite thus far is in the Halton
Hills. I first went there with a group of Slow Food members and an expert mycologist
towards the end of September. I wanted to expand my repertoire of edible
mushrooms and understand the bounty of this particular area. Prior to this, I have
gone out on my own in Germany, New Zealand, and Toronto where I have enjoyed
picking and eating such outstanding mushrooms as<i> Porcini, Woodears, Dryad’s
Saddle, Puffballs</i>, and the<i> Bear’s
Head Tooth</i>. I don’t recommend you go about it on your own because it’s
dangerous. Case in point: on my foraging expedition with the renowned expert
mycologist, what I learned above all else is just how much this guy didn’t know,
just how much he was unsure of, and how inconsistent his knowledge was with
that of other sources. Additionally, what he considered to be either inedible or of little culinary value, I along with many others would easily consider delicacies,
i.e. the <i>Slippery Jack.</i><o:p></o:p></b></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoqz46hpKnQuA63QFUlGeZwo_SY68UpHNPwH3GSY5mLnIa-T8iGmh1PVkwlOZ9Y6j_XeKuDw6t9O1pbtIxwB_ABECMIIKgy0fYrUaGko4Tosn6LCbef2XDuQ7x0eDbo2pd-8YQvqeQT0/s1600/mushrooms.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoqz46hpKnQuA63QFUlGeZwo_SY68UpHNPwH3GSY5mLnIa-T8iGmh1PVkwlOZ9Y6j_XeKuDw6t9O1pbtIxwB_ABECMIIKgy0fYrUaGko4Tosn6LCbef2XDuQ7x0eDbo2pd-8YQvqeQT0/s1600/mushrooms.png" width="464" /></a></div>
</div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-language: EN-CA; mso-no-proof: yes;"><v:shape id="Picture_x0020_13" o:spid="_x0000_i1025" style="height: 459pt; mso-wrap-style: square; visibility: visible; width: 335.25pt;" type="#_x0000_t75">
<v:imagedata o:title="mushrooms" src="file:///C:\Users\Admin\AppData\Local\Temp\msohtmlclip1\01\clip_image002.png">
</v:imagedata></v:shape></span><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">So if it’s so complicated and potentially
dangerous, why bother? Well, my formula for picking mushrooms thus far has been
based on a couple of principles: Do your research thoroughly, compare different
sources, and pick only that which ABSOLUTELY CANNOT BE MISTAKEN FOR ANY OTHER
KIND OF MUSHROOM. The mushrooms I listed above are perfect examples of this
last principle.</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"> </span></b><br />
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Among the exceptional mushrooms I was able
to add to my repertoire while in the Halton Hills are the <i>Slippery Jack,</i> the <i>Ash Tree
Bolete</i>, and the <i>Saffron Milkcap.</i>
It was also exhilarating to find </span><i style="font-family: Kalinga, sans-serif; font-size: 10pt;">Porcini </i><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">and a pretty decent spread of brightly
coloured <i>Toad Stools</i>, you know, the <i>Alice in Wonderland</i> mushroom. I was told
by the mycologist that these magic mushrooms are toxic, however Reindeer do love
to eat them, so if you want to filter out the bad stuff but keep the psychoactive
part, you have to resort to drinking the Reindeer urine. Well I know for a fact
that some Europeans love the <i>Amanita
Muscaria</i> for its culinary merits. They simply remove the toxic components
by boiling the mushroom for a period of time then toss out the water. They then
fry it, or serve it with olive oil and vinegar, while others simply pickle
them. Be careful, it can be deadly if you mistake one </span><i style="font-family: Kalinga, sans-serif; font-size: 13px;">Toad Stool </i><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">for another. <o:p></o:p></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2RN6Z9lQ3UWwoSuUSnkTfkinwLxJMHIlkPGWPaP7xFPgvSvN1qOmGeV9wTzjOdxL4LuJzOAUZ97nTozJCXtXS6aXVyh2daOlKPcrR_xmqFzpNxqe3xHY9tnTBVtItYWvy10B-QTDneA/s1600/P1018952.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2RN6Z9lQ3UWwoSuUSnkTfkinwLxJMHIlkPGWPaP7xFPgvSvN1qOmGeV9wTzjOdxL4LuJzOAUZ97nTozJCXtXS6aXVyh2daOlKPcrR_xmqFzpNxqe3xHY9tnTBVtItYWvy10B-QTDneA/s1600/P1018952.JPG" width="240" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Saffron Milkcap</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHDXrmsDpBP7IyxFA_kAQmLPwnn3__dnUNABkbtUY7w4e7iYxXMnXAatqM3-0rgUT1FFrkHEa41jVV1knZf0d3AyHNiCqybdrkEsTsfauzNeyXwSsJQtPXB_J7HZ1_OLRsPcEgROjapY/s1600/P1018981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHDXrmsDpBP7IyxFA_kAQmLPwnn3__dnUNABkbtUY7w4e7iYxXMnXAatqM3-0rgUT1FFrkHEa41jVV1knZf0d3AyHNiCqybdrkEsTsfauzNeyXwSsJQtPXB_J7HZ1_OLRsPcEgROjapY/s1600/P1018981.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Young Amanita Muscaria</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj_lX8jop6JUXkTAx_htjNsHWQNGmxOGPY7bnxWin5ab808V3nOo7kEYSpuGzXUxhu33vBbsQEu2He2JXvquGA8jZ_M2xJKNfLT_-fUFzV9bINRuHYBV_CSMIhFyOXrKTkww7z9zY7rY/s1600/P1018982.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj_lX8jop6JUXkTAx_htjNsHWQNGmxOGPY7bnxWin5ab808V3nOo7kEYSpuGzXUxhu33vBbsQEu2He2JXvquGA8jZ_M2xJKNfLT_-fUFzV9bINRuHYBV_CSMIhFyOXrKTkww7z9zY7rY/s1600/P1018982.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Amanita Muscaria</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOEbQRuZuovK_KtUfSD882uP9jvmbTchG09nRaqkrSNShfRzalq_JDLnbU5YGr2pwFHDjICW4NYuP7yt2q-RaVylu0K5Sxg0VzINDc6p9rj6AnLXH_vZY4GQVkR2sqHwphEUew7PxbgY/s1600/september+14+1500.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOEbQRuZuovK_KtUfSD882uP9jvmbTchG09nRaqkrSNShfRzalq_JDLnbU5YGr2pwFHDjICW4NYuP7yt2q-RaVylu0K5Sxg0VzINDc6p9rj6AnLXH_vZY4GQVkR2sqHwphEUew7PxbgY/s1600/september+14+1500.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Slippery Jack</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaermmDY01jXWPF3L3qTiOo9fKs5Db889w1kGgvk2DyXdfdFeJaCbpzAFAUAgEjQTkEluKJ7foyfnZMN5p7G4npcViPhu6KrfIvHWiAA6ymdNP4qdtgBAzk-WfSn1GJ3mwCAosA8qrR0A/s1600/september+14+1503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaermmDY01jXWPF3L3qTiOo9fKs5Db889w1kGgvk2DyXdfdFeJaCbpzAFAUAgEjQTkEluKJ7foyfnZMN5p7G4npcViPhu6KrfIvHWiAA6ymdNP4qdtgBAzk-WfSn1GJ3mwCAosA8qrR0A/s1600/september+14+1503.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Slippery Jack</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf-gBK21RwdeMS2-CU93dzPMsv9C5p5AYlUkpqpjEti7CM3Lz1a41P3Nb4QYoItHgPslOhZ8tyIXvrJ3FBwk1ZAw1mNngp-E-V2IQeCG1glN3Dz_l7hs8ePTW3LbzmqYBQE6RSBGPjCk/s1600/september+14+1655.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf-gBK21RwdeMS2-CU93dzPMsv9C5p5AYlUkpqpjEti7CM3Lz1a41P3Nb4QYoItHgPslOhZ8tyIXvrJ3FBwk1ZAw1mNngp-E-V2IQeCG1glN3Dz_l7hs8ePTW3LbzmqYBQE6RSBGPjCk/s1600/september+14+1655.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><b>Ash Tree Bolete</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNQyDPsoSeJXOmgWcJg6HalkQrTcEAtTHAXv7bkI3AFCFr7FETBPVqBz1VpR1pur3drz4KoM3J2nqUt8i4Mj3aEFR0zEBg1k4akzjjIF0E_L6UjioxX0lG02wGPBcmye4Q7U-E5wBVX4/s1600/september+14+1654.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNQyDPsoSeJXOmgWcJg6HalkQrTcEAtTHAXv7bkI3AFCFr7FETBPVqBz1VpR1pur3drz4KoM3J2nqUt8i4Mj3aEFR0zEBg1k4akzjjIF0E_L6UjioxX0lG02wGPBcmye4Q7U-E5wBVX4/s1600/september+14+1654.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Underside of Ash Tree Bolete</b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85xaXPX5aLg-o7AL1wU6QlNO7DEil-3gt3CUgnQgJJfQZOGpdlCBz7qUbisKXV3NPg0B17c5qEm9fHAaQMurIW6_yE8t4Z7e10l0rACU7IMMvBlCb5dJILHIcevfopc1qfRd00nW8AtU/s1600/september+14+1648.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85xaXPX5aLg-o7AL1wU6QlNO7DEil-3gt3CUgnQgJJfQZOGpdlCBz7qUbisKXV3NPg0B17c5qEm9fHAaQMurIW6_yE8t4Z7e10l0rACU7IMMvBlCb5dJILHIcevfopc1qfRd00nW8AtU/s1600/september+14+1648.JPG" width="320" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Porcini/ King Bolete</b></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>Once my basket was sufficiently full, I drove
home along winding country roads past picturesque horse ranches and cattle
fields eager to show my partner the day’s harvest. And so I got on to the
cumbersome task of cleaning them with a moist dishcloth and brush. Some will
have worms, maggots or bugs so it’s best to rub off or cut these parts off. The
only special treatment goes to the Slippery Jacks. You have to have their
sticky slippery skin removed before cooking for textural purposes. Once
cleaned, roughly slice the mushrooms making sure they maintain their shape when
cooking, nothing too fine, I like to leave small ones whole or slice them in
half.<o:p></o:p></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkQceGyfurURPOnMocVRy1iWOr7MaNTPLkvpzHnP2idrOteYu_oubs3CyF4jpJGuF7FtbJtWaTa_pqpT7D2lscTgZJpgw6pRXx4PUGkVY30buG-JiQtUquSiwMuSTX1MxDNYxaBd4rXI/s1600/P1019009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkQceGyfurURPOnMocVRy1iWOr7MaNTPLkvpzHnP2idrOteYu_oubs3CyF4jpJGuF7FtbJtWaTa_pqpT7D2lscTgZJpgw6pRXx4PUGkVY30buG-JiQtUquSiwMuSTX1MxDNYxaBd4rXI/s1600/P1019009.JPG" width="400" /></b></a></div>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><br /></b></span>
<span style="color: orange; font-family: "Kalinga","sans-serif";"><b>HOW TO PREPARE WILD MUSHROOMS</b></span><br />
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>The best way to enjoy the flavour and
texture of your wild mushrooms is to cook them simply:<o:p></o:p></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 10pt; text-indent: -18pt;"><b>·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;">
</div>
<ul>
<li><b><span style="font-family: Symbol; font-size: 10pt; text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: Kalinga, sans-serif; font-size: 13px; text-indent: -18pt;">M</span><span style="font-family: Kalinga, sans-serif; font-size: 10pt; text-indent: -18pt;">elt some butter in the frying pan, add a bit of olive oil so the butter does
not burn, then I throw in some chopped shallots, followed by the mushrooms along
with some fresh thyme and/or rosemary.</span></b></li>
</ul>
<div style="text-indent: -24px;">
<span style="font-family: Kalinga, sans-serif; font-size: x-small;"><b><br /></b></span></div>
<ul>
<li><span style="font-family: Kalinga, sans-serif; font-size: 10pt; text-indent: -18pt;"><b> On
medium heat, let the mushrooms cook until they release their moisture. It’s
important to let the moisture cook off as this will give your mushrooms the
concentrated flavour you want.</b></span></li>
</ul>
<div style="text-indent: -24px;">
<span style="font-family: Kalinga, sans-serif; font-size: x-small;"><b><br /></b></span></div>
<ul>
<li><b><span style="font-size: 10pt; text-indent: -18pt;"><span style="font-family: Symbol;"> </span></span><span style="font-family: Kalinga, sans-serif; font-size: 10pt; text-indent: -18pt;">Now
give it a splash of white wine, let that reduce a bit, season with salt and
pepper, and finally drop in another knob of butter for that rich silky texture.
Serve alongside your preferred grilled meat and potatoes and you will be in
mushroom heaven.</span></b></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1d5dLRuupokLFHIrmt_IKbv4i3jQUmDNbqnywJiWSczND9PRNzlOgFTqFyJnDTR9Y3ADPBHOC6ykJY9xvzme5EKI2-8sHnxmSRrPsexaJx6__uEV_cztieaZEWnDl_PrS7_aS60dkkHc/s1600/september+14+1659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1d5dLRuupokLFHIrmt_IKbv4i3jQUmDNbqnywJiWSczND9PRNzlOgFTqFyJnDTR9Y3ADPBHOC6ykJY9xvzme5EKI2-8sHnxmSRrPsexaJx6__uEV_cztieaZEWnDl_PrS7_aS60dkkHc/s1600/september+14+1659.JPG" width="320" /></b></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbltb7cX2FA8XlQeXFWkJwpgQEdvR2RqpD8xK7zoeb2Ves5zHSF1y7faZwjtZEUhJHuIInXJYwzgSrLLaKa_thSH-M9nZtWiHIKWlE5dVBbUb4_SXL9HKpRlnhxh5GG6qYR0rJzR8pReM/s1600/september+14+1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbltb7cX2FA8XlQeXFWkJwpgQEdvR2RqpD8xK7zoeb2Ves5zHSF1y7faZwjtZEUhJHuIInXJYwzgSrLLaKa_thSH-M9nZtWiHIKWlE5dVBbUb4_SXL9HKpRlnhxh5GG6qYR0rJzR8pReM/s1600/september+14+1664.JPG" width="300" /></a></div>
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbltb7cX2FA8XlQeXFWkJwpgQEdvR2RqpD8xK7zoeb2Ves5zHSF1y7faZwjtZEUhJHuIInXJYwzgSrLLaKa_thSH-M9nZtWiHIKWlE5dVBbUb4_SXL9HKpRlnhxh5GG6qYR0rJzR8pReM/s1600/september+14+1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;">
<span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b><br /></b></span></div>
<div class="MsoNormal">
<i><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><b>Notes:
optimal foraging season is late September to late October<o:p></o:p></b></span></i></div>
<div class="MsoNormal">
<br /></div>
<!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbltb7cX2FA8XlQeXFWkJwpgQEdvR2RqpD8xK7zoeb2Ves5zHSF1y7faZwjtZEUhJHuIInXJYwzgSrLLaKa_thSH-M9nZtWiHIKWlE5dVBbUb4_SXL9HKpRlnhxh5GG6qYR0rJzR8pReM/s1600/september+14+1664.JPG" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbltb7cX2FA8XlQeXFWkJwpgQEdvR2RqpD8xK7zoeb2Ves5zHSF1y7faZwjtZEUhJHuIInXJYwzgSrLLaKa_thSH-M9nZtWiHIKWlE5dVBbUb4_SXL9HKpRlnhxh5GG6qYR0rJzR8pReM/s1600/september+14+1664.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-BQi8rPKSD6k%2FVFbvywRHNaI%2FAAAAAAAABNI%2F0DcaQo__5bY%2Fs1600%2Fseptember%252B14%252B1664.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbltb7cX2FA8XlQeXFWkJwpgQEdvR2RqpD8xK7zoeb2Ves5zHSF1y7faZwjtZEUhJHuIInXJYwzgSrLLaKa_thSH-M9nZtWiHIKWlE5dVBbUb4_SXL9HKpRlnhxh5GG6qYR0rJzR8pReM/s1600/september+14+1664.JPG" -->Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-71703519259747675182014-10-01T12:19:00.000-04:002014-12-11T00:31:20.874-05:00paprika <h3 style="clear: both; text-align: right;">
<span style="color: orange; font-family: Verdana, sans-serif; font-size: large;"><b style="background-color: white;">CHICKEN PAPRIKASH</b></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: orange; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLjWFAZZfBevllDIRiWGZSG-ykXr3PuxKOP9EtmA5nwHJyMFeNTXDmfT1u_VgFZiq5Vp3AZdWp8VCVDgIzB_OQIUmk0DamTlM_AYa-eVh5SDkGFCki7OwdtShEc6jHddz6PT4VmM1sSI/s1600/september+14+388.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLjWFAZZfBevllDIRiWGZSG-ykXr3PuxKOP9EtmA5nwHJyMFeNTXDmfT1u_VgFZiq5Vp3AZdWp8VCVDgIzB_OQIUmk0DamTlM_AYa-eVh5SDkGFCki7OwdtShEc6jHddz6PT4VmM1sSI/s1600/september+14+388.JPG" height="325" width="400" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><i><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;">Go big or go home</span></i></b><span class="apple-converted-space"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;"> </span></b></span><b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;">is my motto when it
comes to flavour. There are far too many times in our lives when we must
practice restraint so wouldn’t it be reasonable for us to acquire a few outlets
for unrestrained excess? Personally, I think making food with huge flavour is
the perfect outlet, and what better blank canvas to unleash big fervent flavours
than on the humble chicken? Don’t get me wrong, I love a simple unadorned
chicken, the better the quality of the bird the better its flavour. However,
I’ve got some paprika–laced Hungarian blood running through my veins and I must
now and then satisfy my hunger for deep intense flavours.</span></b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;">Chicken Paprikash
is a staple Hungarian dish whereby chicken is stewed in a rich and creamy
paprika gravy. But don’t let it intimidate you, because unlike the Hungarian
language (I speak from experience), this is an approachable and easy dish in
every respect. So next time you are in a bind about making something
different with your chicken, try this tantalizing dish.</span></b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: orange; font-family: "Kalinga","sans-serif"; font-size: 11.0pt;">CHICKEN PAPRIKASH</span></b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;">INGREDIENTS:</span></b><span style="font-family: "Kalinga","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;">Makes 4 servings</span></b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1 Tbs.
vegetable oil (I prefer using duck or goose fat here, why restrain yourself
now?)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">8
chicken thighs or 4 whole legs</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1 large
or 2 medium onions, thinly sliced</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">3
cloves garlic, finely chopped</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2 large
red bell peppers or Sheppard peppers, sliced into slim strips</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2 Tbs.
sweet paprika</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">a
splash of white wine, water is fine</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2
tomatoes, chopped (you can use canned tomatoes or even tomato passata)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1 bay
leaf</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2
heaping Tbs. sour cream</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">salt
and pepper</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">METHOD:</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal;"> </span></span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">First, season the chicken, then brown the
chicken on medium heat on all sides making sure it acquires a dark
golden colour all over. If you left the skin on as I did, make
sure it’s crisped up. Remove from pan and set aside.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">Using the same pan and oil from the
chicken, add the onions followed by the garlic. Cook until tender and golden.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"> <b>To
this you add the peppers. Continue cooking for a few minutes until the peppers
begin to soften. Stir in the paprika and let cook for a couple of minutes
longer. You will have noticed that there are plenty of sticky bits on the
bottom of the pan so now is the time to release all that deliciousness by
adding a splash of white wine. If you don’t have some handy, just add a splash
of water.</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal;"> </span></span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">Add the chicken pieces back in followed by
salt and pepper, a bay leaf and the chopped tomatoes, the acid in them will
also help with the deglazing. Cover and let cook on medium low for about 15-20
minutes, depending on the size of your chicken pieces.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal;"> </span></span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">Take the chicken back out again and set
aside. Continue cooking the sauce uncovered for about 10 minutes. This will
give the sauce an opportunity to reduce, intensifying the flavour because
that’s exactly what you want.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal;">
</span></span></b><!--[endif]--><b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">Now, that the sauce is a dark and intense
red, take off the heat and stir in your sour cream. This will give the sauce a
deep orange colour. At this point, make sure you check to see that the chicken
is fully cooked through. Add the chicken back into the sauce, making sure it’s
fully smothered in that rich sauce. Serve with white rice or spaetzle (for a
simple homemade spaetzle recipe click: <a href="http://tattyapron.blogspot.ca/2014/02/spatzle.html">http://tattyapron.blogspot.ca/2014/02/spatzle.htm</a>)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0BSNNhhzD9QDFNjOspj60h9t_M_wbcdMpzGOYWbEmPZP44x28hwm9jxTpKjogQndloJIZtjaZB3wZink5_J4XYnVUBzeya4Cnn_fdyv6WmVcB3rKEr0DlFWcGPaT9nvZ8uGyHxC5hnY/s1600/Paprikash.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0BSNNhhzD9QDFNjOspj60h9t_M_wbcdMpzGOYWbEmPZP44x28hwm9jxTpKjogQndloJIZtjaZB3wZink5_J4XYnVUBzeya4Cnn_fdyv6WmVcB3rKEr0DlFWcGPaT9nvZ8uGyHxC5hnY/s1600/Paprikash.png" height="640" width="560" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<u1:p></u1:p>
<br />
<div class="MsoNormal">
<br /></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-23967217734672702792014-03-31T11:11:00.000-04:002014-12-11T00:29:46.311-05:00grape leaves <div class="MsoNormal" style="text-align: center;">
<h4 style="text-align: right;">
<b><span style="line-height: 115%;"><span style="background-color: white; color: orange; font-family: Verdana, sans-serif;"> SUCCULENT PORK STUFFED</span></span></b></h4>
<h4 style="text-align: right;">
<b><span style="line-height: 115%;"><span style="background-color: white; color: orange; font-family: Verdana, sans-serif;">GRAPE LEAVES</span></span></b></h4>
</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wq6FnpasJKs7AgBZ88HVIYHq3Y2x5SF6niUEun-aJK4xowJiJgTYS8qzAZ2HQMpTHIkKWzf95h7KVUBs3S2pdz_AGWtxC0gNpfoJx7U9DN8GXhRZrfT7pLP1cIH-_Q82xLoS0qPaN7Y/s1600/P1017035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wq6FnpasJKs7AgBZ88HVIYHq3Y2x5SF6niUEun-aJK4xowJiJgTYS8qzAZ2HQMpTHIkKWzf95h7KVUBs3S2pdz_AGWtxC0gNpfoJx7U9DN8GXhRZrfT7pLP1cIH-_Q82xLoS0qPaN7Y/s1600/P1017035.JPG" height="300" width="400" /></a></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">I love you cabbage, but Spring
is (supposed to be) coming -- if you live in Canada, you know what I am talking
about. I’m Eastern European and for me any quintessential Winter dish will
likely involve sauerkraut or pork, or both, like the beloved cabbage rolls. But
enough of that, I want green! I want something that reminds me that warmer days
are around the corner damn it!</span></b></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
Cue grape leaves. What could be more evocative of sunny, warm climes right? I
know that most likely you've already tried the Middle Eastern or Greek version
but I assure you, you have not had it like this. These are served hot, contain
pork (we might give up sauerkraut temporarily but no way we are forgoing pork),
and are so beautifully succulent.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
Now, if you've never eaten grape leaves, you are missing out. They have a
wonderful slightly sour flavour, good texture, and absorb the flavour of
whatever it is you are cooking them with without losing their
distinct qualities. You can buy them in many speciality stores ready preserved
in great big jars, so why not try them?</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
</span></b><b><span style="color: orange; font-family: "Kalinga","sans-serif"; font-size: 11.0pt;">SUCCULENT PORK STUFFED GRAPE LEAVES</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
<u>INGREDIENTS</u>:</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">Serving
– makes about 25 rolls</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
preserved grape leaves, 40 (enough to line/cover pan and in case some rip while
rolling)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">500 g
minced pork (go lean if you must, just remember this: the more fat, the more
succulent the result, just sayin’)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1 Tbs.
oil</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">½ large
onion finely chopped</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">pinch
of salt</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2 Tbs.
rice</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2 ½
Tbs. tomato paste</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">boiling
water (enough to cover)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1 small
egg</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">a few
sprigs of fresh thyme (you can use dry)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">1 tsp.
sweet paprika</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">salt
and pepper</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">2 cups
water</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;">thyme/bay
leaves (optional)</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
<u>METHOD</u>:</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
1. Preheat oven to 325 F</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
2. First, you need to unfurl the rolled up jarred grape leaves and soak
them in a large bowl of water while you prepare the meat filling. Remember to
drain just before rolling.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
3. In a skillet, sweat the onions in the oil until translucent, stir in
the rice and continue to cook for another minute. Stir in 1 Tbs. of the tomato
paste then add enough boiled water to barely cover the rice and onions. Let
simmer for a few minutes until the rice is ¾ of the way cooked and the water is
absorbed. Set aside to cool slightly.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
4. Place the minced pork in a large bowl, add 1 small egg, thyme, paprika, salt
and pepper. Give it a stir then add the onion and rice mixture. Mix well with
your hands until everything is fully and evenly incorporated.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
5. Before you begin rolling the grape leaves, make sure you cut the stem off
from each leaf as it is hard and not very pliable.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
6. To roll, flatten out the leaf on a clean board, veiny underside up. Take
about a tablespoon’s worth of the mince mixture in your hand a shape it into a
short elongated sausage. Place it centre on the bottom part of the leaf. Fold
the sides over and roll up away from you, tuck in at the sides again, then
continue rolling all the way to the top, delicately.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
7. Cover the bottom of a pan (you can use a cast iron pan, a clay pan, or any
oven-safe pan so long as it’s at least 2 inches deep) with grape leaves. This
will protect your delicate parcels from burning and simply makes them that much
more succulent. Arrange each parcel on the pan. Depending on the size or depth
of your pan, you can layer them on top of each other or you can simply make one
layer like I did. Now you’ll need to add some moisture to your pan by
dissolving 1 ½ Tbs. of tomato paste in about 2 cups of water, stirring it with
a spoon. Pour the liquid over the nicely arranged rolls until at least half way
up. For extra aromatic appeal, you can place a few sprigs of thyme and/or bay
leaves on top of your rolls. Lastly, cover the pan with a layer of grape leaves
to ensure your little parcels are nice and protected while they cook.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
8. Place the pan in the oven and let cook gently for about 2 hours.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<br />
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br />
You can eat them on their own with some fresh bread and sour cream or do as I
did and serve them on a bed of polenta, topped off with a dollop of prepared
sour cream – sour cream, a squeeze of lemon, and salt.</span></b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 11pt;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJLfra-x59fYDPVCQaoGhCdedT2L9GUxaaIDB7Sy6xbOnN5_eKFt_unWOcCJxXVsBl5dY6A7Tdi7HY6yVk_tFSHPSAHG6xuECsusZkNMMEpkKnYE9dDQJTfRTTYRbJiFWq1YaZYQZ2lA/s1600/sarmale+vita+1a.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJLfra-x59fYDPVCQaoGhCdedT2L9GUxaaIDB7Sy6xbOnN5_eKFt_unWOcCJxXVsBl5dY6A7Tdi7HY6yVk_tFSHPSAHG6xuECsusZkNMMEpkKnYE9dDQJTfRTTYRbJiFWq1YaZYQZ2lA/s1600/sarmale+vita+1a.png" height="640" width="570" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIulX1aLNf9GXLMxVd765JUHZ6n5hHoNiBRLgFG0eD747c159AV44PGQZzFDADwg9dfPfXgwtNUVzS1OY8rgmhAh42h7hawlRCZq2RlUHN9gaVM8REq0aI7AdBS0HZwkpich3z7gPqpao/s1600/sarmale+vita+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIulX1aLNf9GXLMxVd765JUHZ6n5hHoNiBRLgFG0eD747c159AV44PGQZzFDADwg9dfPfXgwtNUVzS1OY8rgmhAh42h7hawlRCZq2RlUHN9gaVM8REq0aI7AdBS0HZwkpich3z7gPqpao/s1600/sarmale+vita+2.png" height="465" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWI8FOtXkGdECpyop7BxlyYxjcLVpWz2mLXX93mUoA_4MXX0PFq31GrmTgJGRwDs2fqU4X5HiEOwMMgVG3jLzSZYaG3yErzTnRL2ez2I2vNk_R8WATZfANIV6rVkjOqV4SRASwao8b0w/s1600/sarmale+vita+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWI8FOtXkGdECpyop7BxlyYxjcLVpWz2mLXX93mUoA_4MXX0PFq31GrmTgJGRwDs2fqU4X5HiEOwMMgVG3jLzSZYaG3yErzTnRL2ez2I2vNk_R8WATZfANIV6rVkjOqV4SRASwao8b0w/s1600/sarmale+vita+3.png" height="532" width="640" /></a></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></b></div>
<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-37508721691633890112014-03-04T21:35:00.000-05:002014-12-11T00:40:49.496-05:00parsley root<div style="text-align: center;">
<h3 style="text-align: right;">
<span style="background-color: white; font-family: Verdana, sans-serif; font-size: large;"><span style="color: orange;"><b>PAN-FRIED </b></span><b><span style="color: orange;">YELLOW PERCH FILLETS </span></b></span></h3>
<h3 style="text-align: right;">
<span style="font-family: Verdana, sans-serif;"><b><span style="background-color: white; color: orange; font-size: large;">WITH PARSLEY ROOT PURÉE </span></b></span></h3>
<h3 style="text-align: right;">
<span style="font-family: Verdana, sans-serif;"><b><span style="background-color: white; color: orange; font-size: large;">AND SAUTÉED VEGETABLES</span></b></span></h3>
<b><span style="color: orange; font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zNfaWQTB8nAOopmMO367P3R3rzE9q6rh-IcjM-btbpuFu5dJF2eFkF15f82_DGlWN0L-10zlAd6oQvfDZz3p_3HM4d_ikgWp3zMIXD7U-IsCtrTr6uy4qJWbRpUhn2YSCkt5qFVFgNY/s1600/P1016941.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zNfaWQTB8nAOopmMO367P3R3rzE9q6rh-IcjM-btbpuFu5dJF2eFkF15f82_DGlWN0L-10zlAd6oQvfDZz3p_3HM4d_ikgWp3zMIXD7U-IsCtrTr6uy4qJWbRpUhn2YSCkt5qFVFgNY/s1600/P1016941.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">We are all familiar with parsley, but less so with parsley root. Though
used widely in Central and Eastern Europe, it is far less common in North
America. Thankfully, I have little trouble finding it in Toronto, phew. </span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><br />
I took for granted that this type of root vegetable is grown primarily for its
root and not its leaves like conventional parsley is. I can recall a time when
I was living in Auckland and I was really missing using parsley root in my
cooking so my dear and well-meaning father in-law dug up his own garden
parsley, roots and all, and brought over a bag-full of tangled spindly roots
for me to cook up. I took one look at them and thought <i>How the hell am I going to cook with these?</i> But given my obstinate temperament and sheer
determination to make something out of nothing, I began
to somehow peel them. Unsurprisingly, it was nearly impossible. I
came out thinking that they just don’t have proper parsley over there. I
was wrong, they just don’t have this variety of parsley
root. </span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><br />
At first glance, parsley root (or the Hamburg root parsley) looks like parsnip
but it tastes quite different from it. It has a nuttier sweeter flavour and can
be used in a variety of ways. I use it in stocks quite often, but you can also
make parsley root chips, grate it raw into a salad, or purée it like I did in
this post. I find the delicate taste and creamy texture of parsley root goes
very well with white fish so in this post I am pairing parsley root with wild
yellow perch fillets. This makes for a delicate and elegant flavour combination
you will surely love.</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="color: orange; font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">PAN-FRIED YELLOW PERCH FILLETS WITH PARSLEY ROOT PURÉE AND SAUTÉED
VEGETABLES</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><br />
<u>INGREDIENTS</u>:</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">Makes 4 portions</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><br />
2 large parsley roots or 4 small ones, peeled and cubed</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">2 medium Yukon Gold potatoes, peeled and cubed</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">Milk, enough to cover </span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">8 perch fillets</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 ½ Tbs butter</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 ½ Tbs sunflower oil</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 Tbs olive oil</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 yellow bell pepper, cut into thin long strips</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 zucchini, sliced into ribbons with vegetable peeler</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">Salt and pepper</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><br />
<u>METHOD</u>:</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
<br />
<ol start="1" type="1">
<li class="MsoNormal"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place the cubed parsley root
and potatoes into a medium pot and cover with enough milk to cover. Bring
to a boil, reduce heat, and cover. Let simmer until liquid is reduced
and parsley root and potatoes are soft and
tender. Season with salt, then purée in a blender until smooth and
silky.</span></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a pan, heat up olive oil
on medium, add the capsicum and sauté for 30 seconds then add the zucchini
ribbons and continue to sauté for another minute. Season with salt and
pepper, then take off the heat.</span></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Run the perch fillets under
cold water then pat dry with paper towel. Season skin with salt and pepper
so that the skin will be nice and crispy. In a large pan, heat up the
sunflower oil on medium high then add the butter. As soon as it begins to
bubble, place your perch fillets skin side down into the pan. The
instant you've placed your fillets on the pan, weigh
them down with another smaller pan so they don’t curl up. I used my cast
iron trivet. Fry for 1 minute, check that skin is crispy. Turn
and cook for another 45 seconds. If your fillets are bigger cook longer on
each side.</span></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></b></li>
<li class="MsoNormal"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Make a round flat pillow
with your parsley root pure, set the sautéed vegetables on top of purée,
then top with the beautiful and delicate perch fillets. Make sure you
pour that lovely buttery sauce over your fillets, yum.</span></b><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></b></li>
</ol>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gNU2oIR-HRD73wseBxGrF3TxuMNQd25s6KbQsy5WoZgNWVnR4PnNp1UzIBOs1EswhHHfJoDveSx9WPGh3kwCvbo1wUwBA8Mj2dVTr_vDyZxtbok2dCNjqroLMcmXoA6Y-nWcJmzstp8/s1600/P1016936.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7lDKHq80EK0BPQ2VuZYPPLv5O7Uc6woMQqUhjsqn5PPDGUD8egd5jZaIgrv-iN6pJxjNWzPzHtWVmenLi5huJjWtn8Bwg4tpCX8SJxFVY-zUqudC7iIFLk8WitAaUpvhjLcZtLrt2Ws/s1600/P1016934.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7lDKHq80EK0BPQ2VuZYPPLv5O7Uc6woMQqUhjsqn5PPDGUD8egd5jZaIgrv-iN6pJxjNWzPzHtWVmenLi5huJjWtn8Bwg4tpCX8SJxFVY-zUqudC7iIFLk8WitAaUpvhjLcZtLrt2Ws/s1600/P1016934.JPG" height="320" width="240" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gNU2oIR-HRD73wseBxGrF3TxuMNQd25s6KbQsy5WoZgNWVnR4PnNp1UzIBOs1EswhHHfJoDveSx9WPGh3kwCvbo1wUwBA8Mj2dVTr_vDyZxtbok2dCNjqroLMcmXoA6Y-nWcJmzstp8/s1600/P1016936.JPG" height="240" width="320" /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqPchNBX2xz5PA9zPqYNp6jrvqcPtJ48ViFoK9HmRXgQFzS83FgT6gKMIzOVDxdQwSAqftXeb53sKQur-UqhgYNIHBjC0qYEZNsmhD3F1u8by39dPv3nIfCRGOFfj5i5uLHZ4dPISOUk/s1600/P1016938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqPchNBX2xz5PA9zPqYNp6jrvqcPtJ48ViFoK9HmRXgQFzS83FgT6gKMIzOVDxdQwSAqftXeb53sKQur-UqhgYNIHBjC0qYEZNsmhD3F1u8by39dPv3nIfCRGOFfj5i5uLHZ4dPISOUk/s1600/P1016938.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHe_eFlYxvF_jirND57Mz_0WgzYp3zT6yXRB1VC8vJF1F8C17L7DZTuhfrKexmEyGUfRJqADaME4Ck-_k_E73ZH1jguPCzAQgfElhNpDXzOUiKYWrwoFVRahDeMkEVsa3RN_XuQtQKlE/s1600/P1016942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHe_eFlYxvF_jirND57Mz_0WgzYp3zT6yXRB1VC8vJF1F8C17L7DZTuhfrKexmEyGUfRJqADaME4Ck-_k_E73ZH1jguPCzAQgfElhNpDXzOUiKYWrwoFVRahDeMkEVsa3RN_XuQtQKlE/s1600/P1016942.JPG" height="240" width="320" /></a></div>
<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></b>
<br />
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
<div>
<br /></div>
<!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqPchNBX2xz5PA9zPqYNp6jrvqcPtJ48ViFoK9HmRXgQFzS83FgT6gKMIzOVDxdQwSAqftXeb53sKQur-UqhgYNIHBjC0qYEZNsmhD3F1u8by39dPv3nIfCRGOFfj5i5uLHZ4dPISOUk/s1600/P1016938.JPG" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqPchNBX2xz5PA9zPqYNp6jrvqcPtJ48ViFoK9HmRXgQFzS83FgT6gKMIzOVDxdQwSAqftXeb53sKQur-UqhgYNIHBjC0qYEZNsmhD3F1u8by39dPv3nIfCRGOFfj5i5uLHZ4dPISOUk/s1600/P1016938.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-DRgneH83d8U%2FUxaL4Fyc_MI%2FAAAAAAAABFU%2Flbqkf2kAQAo%2Fs1600%2FP1016938.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqPchNBX2xz5PA9zPqYNp6jrvqcPtJ48ViFoK9HmRXgQFzS83FgT6gKMIzOVDxdQwSAqftXeb53sKQur-UqhgYNIHBjC0qYEZNsmhD3F1u8by39dPv3nIfCRGOFfj5i5uLHZ4dPISOUk/s1600/P1016938.JPG" -->Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-5760824895913165504.post-51820919052442787632014-02-25T11:44:00.001-05:002014-12-11T19:14:43.811-05:00eggplant <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1UQK3Wmg5RzDKS_hAcCVWkBca_nh39VCvmTTrzH7FLBQJjZGxoON0ou1oUvkgA0i42Vi4AvFjeJsF0qeuKpfrKAtiqV6RTYO1Gi_9p-OnGqTDac2OxrsCvuwvq4p6oshujNB0o6KEio/s1600/galette2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
<div class="MsoNormal">
<div class="MsoNormal">
<div class="MsoNormal">
<div style="text-align: center;">
<h3 style="text-align: right;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b style="background-color: white;"><span style="color: orange;">RUSTIC GALETTE </span></b></span></h3>
<h3 style="text-align: right;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><b style="background-color: white;"><span style="color: orange;">WITH EGGPLANT</span> </b></span></h3>
</div>
<div style="text-align: center;">
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDBn2sgDqMYX85roZst83aK2SqMsTccJ2hhRka3jUSDDMEhAE3JzyDYcBGgmzqVmZ5Fm5BJ25pg3glTrQqEX4ZtCKBoW3hfy6Ll9CtCRt4GRcm8LxIaCjyzG4rLbs9JZ9Ri5XNBguMkU/s1600/P1016713.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDBn2sgDqMYX85roZst83aK2SqMsTccJ2hhRka3jUSDDMEhAE3JzyDYcBGgmzqVmZ5Fm5BJ25pg3glTrQqEX4ZtCKBoW3hfy6Ll9CtCRt4GRcm8LxIaCjyzG4rLbs9JZ9Ri5XNBguMkU/s1600/P1016713.JPG" height="300" width="400" /></a></div>
</div>
</div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">
When I talk about the ‘Southern Trio’ I am referring to the holy trinity of
eggplant, zucchini, and tomato. Think Provence or Sicily and how prominently
this combination figures into their regional cuisine. In this dish however, the
eggplant is definitely the star.</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">I guarantee that this rustic savoury galette is so delicious and
charming, you’d think you were transported to the sunny Mediterranean. The
unctuous savouriness of the eggplant combined with the mellow crunch of the
zucchini, and the juicy freshness of the tomatoes alongside the flaky buttery
pastry makes for a truly heavenly dish.</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: orange;"><b><span style="color: orange; font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">RUSTIC SOUTHERN TRIO GALETTE</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><u><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">SHORTCRUST PASTRY</span></u></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">: for a simple fail-proof shortcrust
pastry recipe go to </span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><a href="http://tattyapron.blogspot.ca/2013/05/stinging-nettle-quiche.html"><span style="color: blue; mso-bidi-font-weight: bold;">http://tattyapron.blogspot.ca/2013/05/stinging-nettle-quiche.html</span></a> <u><o:p></o:p></u></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">If making only enough pastry for one galette, simply
halve the measurements.<u><o:p></o:p></u></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<div style="text-align: justify;">
<span style="font-family: Kalinga, sans-serif; font-size: 13.63636302948px; font-weight: bold;"><br /></span></div>
<b><div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"> </span></b></div>
</b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><u><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">INGREDIENTS FOR FILLING</span></u></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">:</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">3 Tbs olive oil</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">½ onion, finely diced</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 clove garlic, finely diced</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">½ large eggplant, diced into small cubes</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 medium zucchini, diced into small cubes</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">100 ml tomato passata</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 whole tomato, sliced into 1 cm slices</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">grated Gruyère, or any good quality cheese which melts nicely</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">salt and pepper</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">1 egg yolk, whisked</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<div style="text-align: justify;">
<b><u><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">METHOD</span></u></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;">:</span></b><b><span style="font-family: Kalinga, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol start="1" type="1">
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preheat oven to 400 F<o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">In a pan, heat up the olive
oil on medium heat, then sauté the eggplant until it begins to become
translucent and is just beginning to soften. <o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">To this, you add your
onions, followed by the garlic. Let them cook gently together until they
are soft and brown, but not burnt. <o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Stir in the tomato passata
and let simmer on low heat for about 15- 20 minutes adding a bit of water
if you find that the mixture is drying out. <o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Towards the end stir in your
finely chopped zucchini, season well with salt and pepper, let mingle for
a minute then take off the heat. Set aside to cool.<o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">If you kept the pastry in
the freezer make sure you have defrosted it overnight in the refrigerator.
Roll out your short crust pastry onto a clean and lightly flowered surface
into a relatively thin round shape. You can be meticulous and trim the
edges to form a perfectly round disc but this is a rustic dish and I
personally like the rough uneven edges, c’est très charmant.<o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Transport the pastry to a
large backing tray lined with parchment paper. Using a fork, prick around
the base of the pastry. Take your filling and spoon it onto the middle of
your pastry, leaving about 3 inches off the edges free. Cover with a
shaving of Grueyere cheese and top with the tomato slices. Add a drizzle
of olive oil and season with salt and pepper.<o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Now, fold up the uncovered
border over the edge of your filling into pleats then brush the egg yolk
onto the crust. This will give it an irresistible sheen and will help seal
the pleats.<o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place in a 400 F oven for
about 25-30 minutes or until the pastry is golden brown.<o:p></o:p></span></b></li>
<li class="MsoNormal" style="text-align: justify;"><b><span style="font-family: "Kalinga","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Let cool for a few minutes,
sprinkle with chopped parsley or basil.<o:p></o:p></span></b></li>
</ol>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.399999618530273px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh314Z1J-muEj5YAxOd5tVylYGu-kj7lnipd0sldiz1aoZSl1Gtm73OkF_QE1HhMyiQl6aYPqQolUwTzzhKdgyBjfn6pSoVKeXcE4Gt2eRvs8o1_FjhnraZuHa5oIlGLzcZ7nzZ1KjRxP8/s1600/galette2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh314Z1J-muEj5YAxOd5tVylYGu-kj7lnipd0sldiz1aoZSl1Gtm73OkF_QE1HhMyiQl6aYPqQolUwTzzhKdgyBjfn6pSoVKeXcE4Gt2eRvs8o1_FjhnraZuHa5oIlGLzcZ7nzZ1KjRxP8/s1600/galette2.png" height="310" width="400" /></a></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="line-height: 18.399999618530273px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgCHgk8s-Ri_MkLwLseXFamQ6MllxqYf22HwAu7H-AV0tvP3FWffMrsTc1kVxMVxsWb6xcOLRcHA30PPn5wc-TGkGukYf_-jZ0p2-AYmuGCc9TUWQcw19CSRG9btY9amZkXswTMXpUMI/s1600/P1016706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgCHgk8s-Ri_MkLwLseXFamQ6MllxqYf22HwAu7H-AV0tvP3FWffMrsTc1kVxMVxsWb6xcOLRcHA30PPn5wc-TGkGukYf_-jZ0p2-AYmuGCc9TUWQcw19CSRG9btY9amZkXswTMXpUMI/s1600/P1016706.JPG" height="300" width="400" /></a></b></div>
<b style="line-height: 18.399999618530273px;">
</b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b style="line-height: 18.399999618530273px;"><br /></b></div>
<b style="line-height: 18.399999618530273px;">
</b><b style="line-height: 18.399999618530273px;">
</b><br />
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<ol></ol>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0Ontario, Canada43.628123412124616 -79.359741210937543.260883412124613 -80.0051882109375 43.995363412124618 -78.7142942109375