tag:blogger.com,1999:blog-40517961305254174282024-03-12T23:29:54.952-07:00Pictures of my DinnerI make food and I take pictures of it.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-4051796130525417428.post-71914077135451852532012-05-13T07:28:00.001-07:002012-05-13T07:28:16.500-07:00Back in action.... with potato saladBack surgery.... blah blah blah.... I'm back. Here's some German potato salad I made yesterday for a party we're having today:<br />
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AND, bonus, triple chocolate cupcakes for my daughter's birthday (there's ganache in the middle!):<br />
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<br />Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-16511954265801667692012-01-20T17:20:00.000-08:002012-01-20T17:20:56.114-08:00shepherd's pie<div class="separator" style="clear: both; text-align: center;">
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Here we are fresh out of the oven.<br />
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Not so pretty on the plate but that's not the point.<br />
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And a cut-away shot for good measure.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-30841305242637511372012-01-20T17:19:00.000-08:002012-01-20T17:19:20.537-08:00Let's take a moment to appreciate my spice cabinet<div class="separator" style="clear: both; text-align: center;">
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<br />Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-72907453820092508632012-01-20T14:31:00.000-08:002012-01-20T14:31:27.346-08:00Lunch lately<div class="separator" style="clear: both; text-align: center;">
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I'm trying to be healthier and lose weight, so this is what my typical lunch looks like right now. I was so impressed by how good it looked today it inspired me to take a picture and update the blog! Ingredients: field greens, english cucumber, campari tomatoes, baby bellas, scallions, carrot, rotisserie chicken chunks, feta cheese, italian dressing, black pepper. On the side: German rustic rye bread from a local bakery.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-59218077949059408612011-11-06T13:15:00.000-08:002011-11-06T13:15:19.939-08:00Pumpkin Cranberry CakeI had leftover pumpkin puree in my fridge, plus a couple of bags of cranberries I bought early in the season out of excitement but without any plans for them. So I found this recipe, which I had printed last year when in a similar cranberry-surplus scenario but never made. Since my <a href="http://picturesofmydinner.blogspot.com/2011/08/hurricane-baking.html">hurricane cake </a>was such a success I decided to give this a go. The recipe mentioned a crumb topping but I didn't have that page, so instead I pulled out the handy ATC Baking Cookbook and chose a glaze from there. I went with almond, which wasn't an exact fit (the cake has walnuts in it) but worked well. When I make it again I'm going to sub pecans for the walnuts and figure out how to do maple glaze. <br />
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What, it's got a fruit and a vegetable in the title, it's still healthy right?<br />
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I'm officially into bundt cakes now. The test kitchen book has several recipes including an apple one and a "tunnel of fudge" one I need to try.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com1tag:blogger.com,1999:blog-4051796130525417428.post-45522881186418522622011-10-08T16:33:00.000-07:002011-10-08T16:33:44.283-07:00Several thingsI haven't stopped taking pictures, I just keep forgetting to post. So:<br />
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Irish soda bread. Always a good idea.<br />
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Capellini al Forno. It's basically an elaborate baked carbonara. Here is it still in the springform pan:<br />
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Capellini al Forno (unmolded):<br />
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Capellini al Forno (sliced): <br />
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Cinnamon raisin bread: <br />
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<br />Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-411212471658158022011-09-20T04:57:00.000-07:002011-09-20T04:57:12.557-07:00Sunday is for cookingThis past Sunday, my family went to the local orchard to stock up on apples. Then we came home and made lots of things (with or without apples). <br />
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Breakfast calzones:<br />
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(not pictured): apple sauce (Dan's special recipe that changes a little every time!)<br />
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(not pictured): tomato sauce (for future night of spaghetti and meatballs)<br />
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French onion soup:<br />
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Apple crisp: <br />
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Oh plus Saturday Dan backed some awesome bread. And you know I ate about a dozen apple cider donut holes. What a yummy weekend :)<br />
<br />Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-74990799309522847192011-08-27T17:43:00.000-07:002011-08-27T17:43:06.713-07:00Hurricane bakingHurricane Irene is bearing down on us here in New England, and like many others I found myself facing probably imminent power outage with a fridge full of food, including a full carton of eggs. We had bacon and eggs for breakfast, which left me with 8 to bake away. After thoroughly reviewing the cookbooks for what would best use up what I have, I settled on:<br />
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Brownies (3 eggs, 1 stick of butter):<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohqFyc_-CfaJ1yoQ25PRKWjkx-Us_igpyRQPTbP6UiT9tjE8FdG3Psfnl0uK85HRpFnrKLDUvgGn_nk3oD93keUtLf8nzZT8Vjdjn-N7UaQy7z5FqBTrPV7aAL1iZChgXacdErGD38h4/s1600/2011+08+27+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohqFyc_-CfaJ1yoQ25PRKWjkx-Us_igpyRQPTbP6UiT9tjE8FdG3Psfnl0uK85HRpFnrKLDUvgGn_nk3oD93keUtLf8nzZT8Vjdjn-N7UaQy7z5FqBTrPV7aAL1iZChgXacdErGD38h4/s320/2011+08+27+001.JPG" width="320" /></a></div> My go-to brownie recipe calls for 3 ounces of unsweetened chocolate, but I only had 2, so I selected a different recipe that used 2 ounces unsweetened and 5 ounces semi-sweet. They came out great.<br />
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Lime bundt cake with coconut glaze (4 eggs, 2 1/2 sticks of butter, 1/4 cup milk):<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM1grA12jL-7lcXNfNZ0mabZ9G3fdnsf8-81h_MprUrfDv81M9eEnDfyWmVqSyYZvZo_8ljaX844eQ1QY4a9jFEqPFR4QMnh96RvsRfKF1buTBzd-usD7uxJ6GXOtSDOG7Mk1-OXpmUc/s1600/2011+08+27+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM1grA12jL-7lcXNfNZ0mabZ9G3fdnsf8-81h_MprUrfDv81M9eEnDfyWmVqSyYZvZo_8ljaX844eQ1QY4a9jFEqPFR4QMnh96RvsRfKF1buTBzd-usD7uxJ6GXOtSDOG7Mk1-OXpmUc/s320/2011+08+27+004.JPG" width="320" /></a></div> The recipe, which was a variation, was for Lemon bundt cake. But I had limes. And frankly, limes are superior to lemons anyway so why shouldn't they get the glory? I then selected the coconut glaze as the best match (after discovering I did in fact have coconut extract on hand).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxggYoNP6ssm6capW5adqDmkZJM0uWl2JxK0xVbpMP_ajxhiA8EWgnVrex-DyXW3dOCo4idukq2Hu_y02BT9mcYtspEkMN65HXM_wYlVJJc5gzHvhJK6RH9K7n24LrfsSW3Qth05K05A/s1600/2011+08+27+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxggYoNP6ssm6capW5adqDmkZJM0uWl2JxK0xVbpMP_ajxhiA8EWgnVrex-DyXW3dOCo4idukq2Hu_y02BT9mcYtspEkMN65HXM_wYlVJJc5gzHvhJK6RH9K7n24LrfsSW3Qth05K05A/s320/2011+08+27+005.JPG" width="240" /></a></div>I think this is the first time I've ever used my cake stand!<br />
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I still have one egg. That'll be breakfast, assuming we haven't lost power before then.<br />
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Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com1tag:blogger.com,1999:blog-4051796130525417428.post-27524899033963158552011-08-20T14:59:00.000-07:002011-08-20T14:59:26.316-07:00chipotle-lime shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGBmCM7dk8iiDBwhyphenhyphenbtxKqGl_iBBhPrMuDEqWINQCDq0rai1hRSuZ3CiZmEHp0pL2_yc413ixAIrYz4m4htMDrCNZXOU3tRBaTXcZKMat5jVr3HgclLKbZTlvEeffUYeuqyNzuvvpVCA/s1600/2011+08+20+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGBmCM7dk8iiDBwhyphenhyphenbtxKqGl_iBBhPrMuDEqWINQCDq0rai1hRSuZ3CiZmEHp0pL2_yc413ixAIrYz4m4htMDrCNZXOU3tRBaTXcZKMat5jVr3HgclLKbZTlvEeffUYeuqyNzuvvpVCA/s320/2011+08+20+017.JPG" width="320" /></a></div>This was simple but good. The shrimp were broiled with a glaze of peach jam, adobo sauce (aka the sauce in the chipotle can), and lime juice. Served with corn, and chard (with a little bit of leftover leek) sauteed in duck fat. Because I liked the chard so much last time. The shrimp would be better grilled, but I had to do everything together in the kitchen for baby management purposes.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-28333238006891368242011-08-14T16:22:00.000-07:002011-08-14T16:22:25.929-07:00Mighty DuckMy uncle, who lives in upstate New York, raised some ducks and recently had them slaughtered. He gave some frozen ones to my parents, who gave one to me. Dan and I love duck, and I've cooked a breast or two before, but I'd never tackled the whole beast. I went to the Test Kitchen book, and was surprised to find no mention whatsoever of duck. So, I took to the internet and found an Alton Brown recipe called Mighty Duck. So here we go:<br />
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The whole bird, defrosted and coming out of its wrapping:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rapqgNasSb0Ow8lKYc86ixL-qWUOpdeHynlZgimtwdiMN-iuauWwzXCa8suMVSwBFlUV4mxii4IEs9asJ6MSKlq5XbUJ-ibByAEfLzJiovA9xhMdGZMBoySsR27Y9d3DyOerqF2XJYQ/s1600/2011+08+14+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rapqgNasSb0Ow8lKYc86ixL-qWUOpdeHynlZgimtwdiMN-iuauWwzXCa8suMVSwBFlUV4mxii4IEs9asJ6MSKlq5XbUJ-ibByAEfLzJiovA9xhMdGZMBoySsR27Y9d3DyOerqF2XJYQ/s320/2011+08+14+009.JPG" width="320" /></a></div><br />
Backbone removed, split down the breast, quartered and put in the fridge to brine (pineapple-orange juice, lots of kosher salt, peppercorns, garlic, thyme).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB9xmmK4jVsGLHEHkEOoT033QpY9y0ONC_tI826vgb81-DMTiqwTFJx-clIvvDEAfZGSjT-i-pbt_5yN7x4SVvW94PQbyaPzbbAo0EF66R7AhZJ4I4BGbQ8Zbya2KUszhSHA6fx_2LP4/s1600/2011+08+14+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB9xmmK4jVsGLHEHkEOoT033QpY9y0ONC_tI826vgb81-DMTiqwTFJx-clIvvDEAfZGSjT-i-pbt_5yN7x4SVvW94PQbyaPzbbAo0EF66R7AhZJ4I4BGbQ8Zbya2KUszhSHA6fx_2LP4/s320/2011+08+14+010.JPG" width="320" /></a></div><br />
Quarters getting ready to steam for 45 minutes:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRGrrhNCp2GG4StNyWJnbTQfvQ5AHMZm6lElpUHNxR-WQ4EMSc_ejvJCp1GIVuaiPvDug-T6dZ6JhqDIS2KnDGtMrrYkyxBtI7Aj4Grqb46SwXp-32PPdjum4J4PqJMy6z3-vf8eIFhA/s1600/2011+08+14+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRGrrhNCp2GG4StNyWJnbTQfvQ5AHMZm6lElpUHNxR-WQ4EMSc_ejvJCp1GIVuaiPvDug-T6dZ6JhqDIS2KnDGtMrrYkyxBtI7Aj4Grqb46SwXp-32PPdjum4J4PqJMy6z3-vf8eIFhA/s320/2011+08+14+011.JPG" width="320" /></a></div><br />
After steaming, they were moved to a pre-heated cast iron skillet in a very hot oven (legs first, then breasts 10 minutes later). They made a very satisfying sizzle when placed in the skillet. Here they are done: <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdWqHAefyFcuuq9ooP29-XO8nOfHJkLrmVi3uZOP1PkSj8NOg1SnXVTVjbbNHTLBGBjwp98jC30shXQ0Fhc_wDJzIM7-1yKEfsZWe8gxvk-pgUcNTR6CZk_M2f_yVKvcLSiWgn9ETC4g/s1600/2011+08+14+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdWqHAefyFcuuq9ooP29-XO8nOfHJkLrmVi3uZOP1PkSj8NOg1SnXVTVjbbNHTLBGBjwp98jC30shXQ0Fhc_wDJzIM7-1yKEfsZWe8gxvk-pgUcNTR6CZk_M2f_yVKvcLSiWgn9ETC4g/s320/2011+08+14+012.JPG" width="320" /></a></div><br />
Evacuate the duck to a plate, then toss shredded chard and minced shallots in the hot duck fat with a splash of balsamic vinegar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdCZmooBiVxMeOS39qRC9CavViOZP2-26KTfU9uoZoWxDYRGwNp0zfOK0K9L6-pdyFdIl1hrntKFIzTv83raiI8w0wDY4aaWba9T5WC82Tlg73GsoSSiykr9fB6hL8Dc7e712YQBOBGI/s1600/2011+08+14+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdCZmooBiVxMeOS39qRC9CavViOZP2-26KTfU9uoZoWxDYRGwNp0zfOK0K9L6-pdyFdIl1hrntKFIzTv83raiI8w0wDY4aaWba9T5WC82Tlg73GsoSSiykr9fB6hL8Dc7e712YQBOBGI/s320/2011+08+14+013.JPG" width="320" /></a></div><br />
Plated, with couscous and dried cherries:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u9SxyzJUvvZq9wQ7J2S3YZcFDmF4S5WRCABFtlLfj8rT3JD1-bVZEWKtoQOJaxLxGhhvAs4pxAa-gFFh9hxY1SHXT1gixRGS8E8dFIsM8rT85YVvbcmH-QNCKNQhcZtukg6gJl6imjA/s1600/2011+08+14+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3u9SxyzJUvvZq9wQ7J2S3YZcFDmF4S5WRCABFtlLfj8rT3JD1-bVZEWKtoQOJaxLxGhhvAs4pxAa-gFFh9hxY1SHXT1gixRGS8E8dFIsM8rT85YVvbcmH-QNCKNQhcZtukg6gJl6imjA/s320/2011+08+14+014.JPG" width="320" /></a></div><br />
Verdict: Sadly, way over cooked. I followed the recipe exactly so I think it is a flaw in the timing there. But, it was still mighty tasty, especially with the crispy skin. If the breast were cooked to a more proper medium this could have been fantastic. I think my favorite part was actually the chard wilted in the fat. Mmmm.<br />
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After we ate, we moved to the bonus round: saving the precious liquid in the bottom of the steamer pot. After three batches through the fat separator, I have about a half gallon of duck stock and a few cups of duck fat. Coming soon: some kind of soup, and duck fat hash browns!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa5hgcS0NXX8-T8Z17ldBExS2pv1VMhTG1Nz0-thFpU7dVc9-YJhucvtjP-zhv9lOaoDGGusbcng9nV9VNQc6HqoOPtBavnZUDuq17LbWSgIVLnerwQZpjKN6uMyWPq0G-fiNeg5Sr9I/s1600/2011+08+14+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa5hgcS0NXX8-T8Z17ldBExS2pv1VMhTG1Nz0-thFpU7dVc9-YJhucvtjP-zhv9lOaoDGGusbcng9nV9VNQc6HqoOPtBavnZUDuq17LbWSgIVLnerwQZpjKN6uMyWPq0G-fiNeg5Sr9I/s320/2011+08+14+015.JPG" width="320" /></a></div><br />
Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-77399449079587825782011-08-13T14:18:00.000-07:002011-08-13T14:18:10.883-07:00French Pig Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SAPOOYWlA4QbHa88XNHhoCzG9tGxxts4EVSW8OG3t8h8yQQWcifwzJGDCCFrP8V1ZLyZV5BAKBE9EyWfO9T4P4Y500dyczl4ZGR5Dcq3b57jLI0X45Ez6vG7F9amLYKzNcDkJb28xr8/s1600/2011+08+13+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SAPOOYWlA4QbHa88XNHhoCzG9tGxxts4EVSW8OG3t8h8yQQWcifwzJGDCCFrP8V1ZLyZV5BAKBE9EyWfO9T4P4Y500dyczl4ZGR5Dcq3b57jLI0X45Ez6vG7F9amLYKzNcDkJb28xr8/s320/2011+08+13+001.JPG" width="320" /></a></div>Another one from the Guy Fieri book... pizza (I cheated with prefab crust) topped with sauteed leeks and apples, brie, and pancetta, then drizzled with balsamic vinegar and olive oil. In essence, this was delicious. I would definitely make it again with two variations:<br />
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1. It had about twice as much pancetta as it needed. And if this girl says there's too much pork in something, there's WAY too much pork! <br />
2. I really need to get GOOD balsamic vinegar. The thick syrupy drizzly kind. That's what's meant to go on this. But all I have, because all you can get in Stop & Shop, is just the... vinegary kind of balsamic vinegar. Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-44324266391937087452011-08-10T18:18:00.000-07:002011-08-10T18:18:09.031-07:00Mac & Cheese and toaster oven s'mores<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuTzSBX7LpWkZlP0yHdm8nGadddX5OjEJROWKJ66gKbsI-R-gapQSrzIAg33qIY4GRFvCrWgjXAcECkU39A-5kMdY2u7DyzvDmm7Lab2WyJSppSoskV-yvfVI1H5ngvOHyf1xX-tkmmk/s1600/2011+08+10+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuTzSBX7LpWkZlP0yHdm8nGadddX5OjEJROWKJ66gKbsI-R-gapQSrzIAg33qIY4GRFvCrWgjXAcECkU39A-5kMdY2u7DyzvDmm7Lab2WyJSppSoskV-yvfVI1H5ngvOHyf1xX-tkmmk/s320/2011+08+10+001.JPG" width="320" /></a></div> I like this mac & cheese, which I've been making for years, because it's very mild and somewhat fancy (it uses fontina and mascarpone). This time I added some par-cooked spinach, which I think was an improvement, because it can be a little TOO mild. I'm thinking of branching out into other cheese blends.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiJoqTb33dl65zJzHGM84MNwtKp5BvnbwmQdM8lFyc-gEV3ovGczv4GSTpxHj8IpCaqUUu0MtXKgKzjbRhaSWCi2q4OEfIBJFztgpWWVKEQJGZvqSGd_NhbZe_KL3bN9kqi3KdxOQ0BY/s1600/2011+08+10+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAiJoqTb33dl65zJzHGM84MNwtKp5BvnbwmQdM8lFyc-gEV3ovGczv4GSTpxHj8IpCaqUUu0MtXKgKzjbRhaSWCi2q4OEfIBJFztgpWWVKEQJGZvqSGd_NhbZe_KL3bN9kqi3KdxOQ0BY/s320/2011+08+10+005.JPG" width="320" /></a></div>And this photo pretty much speaks for itself. Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-15866052418145423732011-08-10T18:14:00.001-07:002011-08-10T18:14:45.286-07:00Sunday: Chipotle-peach glazed pork tenderloin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4me1UAmerOgBn15PrXrCaukDaK_Jgd92X_vIJm8hScZ3YL1fZszgcuTZcQHTxAsRmAgbsvs35AV0w6FvgBFQ_MyLFr2F7NVEWxtQt3lQIWFZCvA6c7ooYQRvpGveP3ul4OC-_orGeSpI/s1600/2011+08+08+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4me1UAmerOgBn15PrXrCaukDaK_Jgd92X_vIJm8hScZ3YL1fZszgcuTZcQHTxAsRmAgbsvs35AV0w6FvgBFQ_MyLFr2F7NVEWxtQt3lQIWFZCvA6c7ooYQRvpGveP3ul4OC-_orGeSpI/s320/2011+08+08+002.JPG" width="320" /></a></div><br />
Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-741057359606497612011-08-03T06:16:00.000-07:002011-08-03T06:16:14.249-07:00Pesto pasta with arugulaThe pesto is more or less pre-fabulous. Added to pasta with mushrooms, and in a stroke of genius, a bag of arugula. Yummy and so pretty!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIH4WzBouEOrzTDa5BG8ZBq9tJ2DTAfvbbra3hU55ThedvtIpCZuVvns0AcZsTgIXhglKgGlIxkZaI7e7Rdo8ZCRzTrGDdu7VFMLCJyGzMBK_vddhN2tg1bSqyNXmVjkHOON3TAPPpMY/s1600/2011+08+03+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIH4WzBouEOrzTDa5BG8ZBq9tJ2DTAfvbbra3hU55ThedvtIpCZuVvns0AcZsTgIXhglKgGlIxkZaI7e7Rdo8ZCRzTrGDdu7VFMLCJyGzMBK_vddhN2tg1bSqyNXmVjkHOON3TAPPpMY/s320/2011+08+03+003.JPG" width="320" /></a></div>I also made brownies, but forgot to take a picture. They looked like brownies.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-244560730445190312011-08-01T05:33:00.000-07:002011-08-01T05:33:35.134-07:00Key Lime PieDessert for a little summer cookout with the parents:<br />
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Fresh graham-cracker crust, lightly baked key lime custard...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj1ELDkNAdqiVUnEfAPdym7x5P9IoqVQoOGIWHEoCT5hKJLMuRwTAlDY0pr3NsleI0uw2qJ0WrrwJ2g5_RpT5cd432WLXV1brewYH-YTZKy_Omc63p7XFNSXsP_sKR9b2DL0zVfyEYQY/s1600/2011+08+01+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj1ELDkNAdqiVUnEfAPdym7x5P9IoqVQoOGIWHEoCT5hKJLMuRwTAlDY0pr3NsleI0uw2qJ0WrrwJ2g5_RpT5cd432WLXV1brewYH-YTZKy_Omc63p7XFNSXsP_sKR9b2DL0zVfyEYQY/s320/2011+08+01+004.JPG" width="320" /></a></div><br />
Set in the fridge for 3 hours, whip up some cream and spread on top:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VRMoLZ0uCgTcCNbMvtqRfiTm0O_8f7uG7fIptjg7iJJ2EI8FiLSyf9zducw7lUHY4iRZsDVDaYu_GQPzJu79mbu5yrysfFiKrP2YCjZtwqULu0MBpMYxrOQh1Ek3_sJf18nAy-3jROY/s1600/2011+08+01+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VRMoLZ0uCgTcCNbMvtqRfiTm0O_8f7uG7fIptjg7iJJ2EI8FiLSyf9zducw7lUHY4iRZsDVDaYu_GQPzJu79mbu5yrysfFiKrP2YCjZtwqULu0MBpMYxrOQh1Ek3_sJf18nAy-3jROY/s320/2011+08+01+005.JPG" width="320" /></a></div><br />
Devour. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQQqVzXlPhguRbi6Jzr_ddyE39zkmJVPsxnwv7INTiQzA-C-YI50xqFnxy7zjQIvNbA0zR0byCbQmgWMMdhWQzU63YQwuDl2-wmWISSLe9aY8vQiJV4Ve12g89gVzyQc5RtdqNvhlQFA/s1600/2011+08+01+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQQqVzXlPhguRbi6Jzr_ddyE39zkmJVPsxnwv7INTiQzA-C-YI50xqFnxy7zjQIvNbA0zR0byCbQmgWMMdhWQzU63YQwuDl2-wmWISSLe9aY8vQiJV4Ve12g89gVzyQc5RtdqNvhlQFA/s320/2011+08+01+006.JPG" width="320" /></a></div>This recipe actually called for regular limes, saying key limes weren't worth the trouble. That's nonsense. I used key limes anyway and it tasted as good as any I've had in a restaurant. They are a pain in the ass, but they ARE worth the trouble.Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-47542801581316339272011-07-22T16:36:00.000-07:002011-07-22T16:36:42.856-07:00Chicken saltimbocca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDKzns8PxvTSf7NbQ6RA_xUy2MsBlGzFw0qjYH4c0uIPCXvT9Ofca_WmF_94WyF4W5eBJ71-Tsk5mLJihMBh4ntRBzKElUKUZpvzAxwX2jsod-EF-eTw-jFb5EOMe4mKYqcGPwbNNoPg/s1600/2011+07+22+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDKzns8PxvTSf7NbQ6RA_xUy2MsBlGzFw0qjYH4c0uIPCXvT9Ofca_WmF_94WyF4W5eBJ71-Tsk5mLJihMBh4ntRBzKElUKUZpvzAxwX2jsod-EF-eTw-jFb5EOMe4mKYqcGPwbNNoPg/s320/2011+07+22+002.JPG" width="320" /></a></div>This was Dan's handiwork: Chicken saltimbocca rolls (chicken cutlets with goat cheese, wrapped around asparagus and then wrapped with prociutto)Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-19658840674036303332011-07-16T16:15:00.000-07:002011-07-16T16:15:01.032-07:00Snake Bite sandwichesI haven't posted in here in like whoa, but I thought these were too pretty not to share with y'all. "Snake Bite" sandwich from Guy Fieri's cookbook. It's a very spicy shrimp in tomato and cream sauce served on garlic bread. Verdict: skip the garlic bread next time and serve over rice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMZ0Ws5NMeJDt2S2spM-U5oIjIAEb-MWB2CgPl2n_-gp9aS-vOYLMsY8hlegAGCqEHb_AnUq7vq2eFF9RHxxRyKnRMD_ZnvXlKKDAZHy2j1FGbraueXtWDqOmbhTfge_NBjwPWJa50Is/s1600/2011+07+16+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMZ0Ws5NMeJDt2S2spM-U5oIjIAEb-MWB2CgPl2n_-gp9aS-vOYLMsY8hlegAGCqEHb_AnUq7vq2eFF9RHxxRyKnRMD_ZnvXlKKDAZHy2j1FGbraueXtWDqOmbhTfge_NBjwPWJa50Is/s320/2011+07+16+002.JPG" width="320" /></a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-41779234973379628382011-03-12T13:00:00.000-08:002011-03-12T13:00:32.831-08:00March bakingNo I didn't stop cooking, I just stopped posting. Here are pictures of two of our recent baked goods: Dan's Irish soda bread and my chocolate ganache cupcakes with peanut butter frosting:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintGScAEXlGiRrkKjgpBUpXmy-w-ZlqTSnbraJJZ5D-WCtNNeEq3x83jgi22kFtS61-mhUhzHnSK_R3EyXgnil5wy8eeq03_sm9gCbPLECLsQY2JkNiaufZjCHIsE4fHjJ8jBqc6imHp0/s1600/2011+03+12+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintGScAEXlGiRrkKjgpBUpXmy-w-ZlqTSnbraJJZ5D-WCtNNeEq3x83jgi22kFtS61-mhUhzHnSK_R3EyXgnil5wy8eeq03_sm9gCbPLECLsQY2JkNiaufZjCHIsE4fHjJ8jBqc6imHp0/s320/2011+03+12+009.JPG" width="240" /></a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-31056583142632165702010-12-11T09:20:00.000-08:002010-12-11T09:20:12.928-08:00almond chocolate meringuesgoing into the oven:<br />
<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/AVvXsEhR6cchL456Pe1g-74coOw2Yf_qVW1xUZiyEZU6NHqiyQksi4qp1ynE8KsJZj0ed8-jzTQ6CsKtVSOdNaBpDlaSnH5YjvjKpstQAi8WvZ9tNbI2cCOtbuJHqv3-G6-VgL3H-L6VRmwDRC8/s1600/2010+12+11+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6cchL456Pe1g-74coOw2Yf_qVW1xUZiyEZU6NHqiyQksi4qp1ynE8KsJZj0ed8-jzTQ6CsKtVSOdNaBpDlaSnH5YjvjKpstQAi8WvZ9tNbI2cCOtbuJHqv3-G6-VgL3H-L6VRmwDRC8/s320/2010+12+11+001.JPG" width="320" /></a></div>Post-baking:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYN1rLse9yVxgodcd_5HSkXdO9KXbJvHTIkg8EDWK6kx2kBbH3jhAVWvg1IyUDyLm-JqvgHeX_dMgUP2_6r-STLuUOd1LVlcYvWN_DcX07JCNHxdfAjVPTraELmIzU71iO_-myvDWOLE/s1600/2010+12+11+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYN1rLse9yVxgodcd_5HSkXdO9KXbJvHTIkg8EDWK6kx2kBbH3jhAVWvg1IyUDyLm-JqvgHeX_dMgUP2_6r-STLuUOd1LVlcYvWN_DcX07JCNHxdfAjVPTraELmIzU71iO_-myvDWOLE/s320/2010+12+11+003.JPG" width="320" /></a></div> Chocolate glazed:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYUWt-TAEUkR3iUeu5daPuRZvooPni0jOF7r3AVN78pdI2shM5TqCQGqFrjWT92FgxAC5lAbHyAftOPAFFbnwf2GOqXMR-H7QZxjGbXviL6t8UH5-r0bPIgiwU3t_YutPz-4m9ZrFFgw/s1600/2010+12+11+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYUWt-TAEUkR3iUeu5daPuRZvooPni0jOF7r3AVN78pdI2shM5TqCQGqFrjWT92FgxAC5lAbHyAftOPAFFbnwf2GOqXMR-H7QZxjGbXviL6t8UH5-r0bPIgiwU3t_YutPz-4m9ZrFFgw/s320/2010+12+11+004.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfUe2Aa2T2nYqZyW8UkJGdhzKEbK2GVF1vxvghwl-5q18tC2RxkKDrMLv6rWn__voLlDFcjPyT7DV-fop38468zWq0TZmWQ81TLiC7m4bsBN0MwQmB5x-vlhazJjZr5PYrQzAsLC0Azc/s1600/2010+12+11+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfUe2Aa2T2nYqZyW8UkJGdhzKEbK2GVF1vxvghwl-5q18tC2RxkKDrMLv6rWn__voLlDFcjPyT7DV-fop38468zWq0TZmWQ81TLiC7m4bsBN0MwQmB5x-vlhazJjZr5PYrQzAsLC0Azc/s320/2010+12+11+006.JPG" width="240" /></a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-7761747862175801952010-12-05T17:22:00.000-08:002010-12-05T17:22:56.323-08:00Anti-pasta salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjyh9XJiifGcyAFbYL-1RSzbxSsD5Fg-JAHk7VJmaQMn6bOLddH_6XXJpN6SCL_td9kBC18KzZR1XOV8w-4JmNgHmbx4dXMxZihr9azSQB6PHm0rbPrC_gMq54kvj2K-VhxxkDuKQKPs/s1600/2010+12+05+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjyh9XJiifGcyAFbYL-1RSzbxSsD5Fg-JAHk7VJmaQMn6bOLddH_6XXJpN6SCL_td9kBC18KzZR1XOV8w-4JmNgHmbx4dXMxZihr9azSQB6PHm0rbPrC_gMq54kvj2K-VhxxkDuKQKPs/s320/2010+12+05+008.JPG" width="320" /></a></div>This is my version of my mother's pasta salad. The basics are: squiggly pasta (rotini, cavatappi, etc), cheese, scallions, cherry tomatoes, and italian dressing. From there you can add whatever you've got around. In this batch I have some salami and chick peas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fItI-eCyJgPafon2eWQ09Pj_trruwTpfdUFCGSGHz0uSPmfgDRMAL2cdL3QkIkOMMCVAHdfa5aZ70132B8psR_34cHwEBMpg3IvrVjFOoj5QvlfsWJcRnYIbwxm6ZMdqyhgpmI52H3Y/s1600/2010+12+05+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fItI-eCyJgPafon2eWQ09Pj_trruwTpfdUFCGSGHz0uSPmfgDRMAL2cdL3QkIkOMMCVAHdfa5aZ70132B8psR_34cHwEBMpg3IvrVjFOoj5QvlfsWJcRnYIbwxm6ZMdqyhgpmI52H3Y/s320/2010+12+05+009.JPG" width="320" /></a></div>Divide it up into containers and you have lunch for the week (you can get 5 servings easily, but I only need four this week so I made them generous)Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-57343834257881883622010-11-29T17:20:00.001-08:002010-11-29T17:20:50.218-08:00Pecan Pie Tartlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNkJhIP7lLraIm3ve2YvYDdvADoXv06iRgmK4JLgjbydr-0YwZ9vBI7oTYTCqEYo7GshUVvSEcOxYCXhDapPnIWp60NhoNIPdCHFZ200-Ewr39jlM1-_7xegBJFQ3LPebxGEbCFSighQ/s1600/2010+11+27+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNkJhIP7lLraIm3ve2YvYDdvADoXv06iRgmK4JLgjbydr-0YwZ9vBI7oTYTCqEYo7GshUVvSEcOxYCXhDapPnIWp60NhoNIPdCHFZ200-Ewr39jlM1-_7xegBJFQ3LPebxGEbCFSighQ/s320/2010+11+27+001.JPG" width="320" /></a></div><br />
These are the favorite thing I make for both my mother AND my mother-in-law, so I made them each a batch for ThanksgivingSara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-49267403392796078102010-11-18T15:49:00.000-08:002010-11-18T15:49:02.280-08:00a particularly pretty stir-fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYkkqJBvgW8BCqq1nfK92hi3whfUxx5ZvPuDr5aOn8SWgTe1eT5fCF2w19UZnE5HYwtT47xBeiM_b3GM2ZaEG8gLBbGyPjyNMZLSeJr8iBuOFMR4yHvOOzqA2cR7pc6V1bW1VV0oYMtE/s1600/2010+11+18+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYkkqJBvgW8BCqq1nfK92hi3whfUxx5ZvPuDr5aOn8SWgTe1eT5fCF2w19UZnE5HYwtT47xBeiM_b3GM2ZaEG8gLBbGyPjyNMZLSeJr8iBuOFMR4yHvOOzqA2cR7pc6V1bW1VV0oYMtE/s320/2010+11+18+002.JPG" width="320" /></a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-84406803360491811252010-11-14T16:10:00.000-08:002010-11-14T16:10:30.417-08:00"Pumpkin stuffed with everything good"I heard about this receipe on NPR last week and then tracked it down online.<br />
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First: open up a pumpkin<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpGI7HOIHEhjsVAXLk-e0uRLmmWjK28esr72w6d_Zz0LaMSBSGyU5u_z4TNKEaPZo0B0dGhBdM3lJC1aw8sNsOI5mtK2M82Zj8Mthc2-VxhgnguE9TfpkCtfB9liI-H0zm97WV8RFbHU/s1600/2010+11+14+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpGI7HOIHEhjsVAXLk-e0uRLmmWjK28esr72w6d_Zz0LaMSBSGyU5u_z4TNKEaPZo0B0dGhBdM3lJC1aw8sNsOI5mtK2M82Zj8Mthc2-VxhgnguE9TfpkCtfB9liI-H0zm97WV8RFbHU/s320/2010+11+14+001.JPG" width="320" /></a></div>Empty it out, then mix up the stuffing and start stuffing it. Stuffing: stale bread, cheese, crumbled bacon, scallions, garlic, thyme<br />
<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/AVvXsEjGsjQHOeJs-DvSmy_eGKlG5AwrmHwaDChRCLDAFAcGMVItOhFhbd4mnaO1UONlRDFv33Ph-36FO0pQaYBciEsnNSiRMn5mRr5HZl7n92_4bXzCtuuA8DBWdapTQBCKD78PZboE6WAd_Xg/s1600/2010+11+14+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsjQHOeJs-DvSmy_eGKlG5AwrmHwaDChRCLDAFAcGMVItOhFhbd4mnaO1UONlRDFv33Ph-36FO0pQaYBciEsnNSiRMn5mRr5HZl7n92_4bXzCtuuA8DBWdapTQBCKD78PZboE6WAd_Xg/s320/2010+11+14+002.JPG" width="320" /></a></div>Then, mix some nutmeg into some cream and pour it in:<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/AVvXsEgj7fwcyLETUT15bVOOtQvNZUC0MtAllCRuVOp1q3rS_g-PzSPnui6oQgQpt8M2GeQKC0WJEyDXFFfZuWhFg_B5EaTNuEilzAcsTzg3UPDD_rEIG6LlAY4z380Upy7830ES3kk7-TjxgFE/s1600/2010+11+14+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7fwcyLETUT15bVOOtQvNZUC0MtAllCRuVOp1q3rS_g-PzSPnui6oQgQpt8M2GeQKC0WJEyDXFFfZuWhFg_B5EaTNuEilzAcsTzg3UPDD_rEIG6LlAY4z380Upy7830ES3kk7-TjxgFE/s320/2010+11+14+003.JPG" width="320" /></a></div>Put the top back on and pop it in the over for around 2 hours (take the top back off for the last 20 minutes)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNm_SMhHD3rGgxQdSm01G0vLsyyyohlqvJUqkTaiIlMCy7GLER8gGCSRqNjsKfCNHPpaqLnXmvusOu9GDwCPm2Um0hGlhL7KHCEAg8RKpxnOwcyfx1P-UvsMhY3-njhW0FA9JKL1uoV8/s1600/2010+11+14+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNm_SMhHD3rGgxQdSm01G0vLsyyyohlqvJUqkTaiIlMCy7GLER8gGCSRqNjsKfCNHPpaqLnXmvusOu9GDwCPm2Um0hGlhL7KHCEAg8RKpxnOwcyfx1P-UvsMhY3-njhW0FA9JKL1uoV8/s320/2010+11+14+004.JPG" width="320" /></a></div>It comes out like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mpSsX3MWubA6x0t9TL567YZH8FS6-hJgsTkSDe2Gl5D305jiuyilnvwc4FMvhHhz9RAXeIILzgMcWqgEqHNNKTooBxgrhmS0Q-7dhA5r8HcQarPuTkv0g4Z0A7xmr83QNu0tjf5mkgw/s1600/2010+11+14+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mpSsX3MWubA6x0t9TL567YZH8FS6-hJgsTkSDe2Gl5D305jiuyilnvwc4FMvhHhz9RAXeIILzgMcWqgEqHNNKTooBxgrhmS0Q-7dhA5r8HcQarPuTkv0g4Z0A7xmr83QNu0tjf5mkgw/s320/2010+11+14+006.JPG" width="320" /></a></div>You can try slicing it up, but I went with option B which was "stick a spoon in there and mix it all up". Then serve with bread. It looks like vomit but it tasted pretty good.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYPXROEUjc-eiAbyJVkLeu3dWvcbXG3V-BP-BXXyUEC4M6pFzWpBdwvV9vcjkM3RaRtIOv9DXQU3MfnMX0-od3vaQm0NXBGV7tr9dLgUAMK8pjwX9HlOV_ODEVbvkEbV4QWYDNOcmHGs/s1600/2010+11+14+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYPXROEUjc-eiAbyJVkLeu3dWvcbXG3V-BP-BXXyUEC4M6pFzWpBdwvV9vcjkM3RaRtIOv9DXQU3MfnMX0-od3vaQm0NXBGV7tr9dLgUAMK8pjwX9HlOV_ODEVbvkEbV4QWYDNOcmHGs/s320/2010+11+14+007.JPG" width="320" /></a></div> At the end you get the saddest pumpkin:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJw-d1StNcaoN6Owkjd6tRr2Uy7Ftm7bRHNXvGbAYR0EwQe13G0mb228stDCjSZaxWH-JWehwoh1GoHWIygSakVeWbr9Qfamtgbt0Tf7yO0dVCnJxhMMSlGx8VUZNaPDKiFjHsE64THo/s1600/2010+11+14+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJw-d1StNcaoN6Owkjd6tRr2Uy7Ftm7bRHNXvGbAYR0EwQe13G0mb228stDCjSZaxWH-JWehwoh1GoHWIygSakVeWbr9Qfamtgbt0Tf7yO0dVCnJxhMMSlGx8VUZNaPDKiFjHsE64THo/s320/2010+11+14+008.JPG" width="320" /></a></div><br />
I probably wouldn't make this again but I'm glad I tried it. If anything, I think I would take it one step further and blend it into some chicken broth to make a soup. It had all the flavor of a rich soup but the texture was a challenge. But hey, now I've cooked a pumpkin!<br />
<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;"></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><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYPXROEUjc-eiAbyJVkLeu3dWvcbXG3V-BP-BXXyUEC4M6pFzWpBdwvV9vcjkM3RaRtIOv9DXQU3MfnMX0-od3vaQm0NXBGV7tr9dLgUAMK8pjwX9HlOV_ODEVbvkEbV4QWYDNOcmHGs/s1600/2010+11+14+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-2467312206034442042010-11-08T13:20:00.000-08:002010-11-08T13:20:15.545-08:00pot roast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsLPHMoqFRZMo64Y6TqU-72H2xdU387hAxc6QaD6GHQfGJLwcNPe3qEfltpYh5AkthIaRUCjETikqZ5LgsIKJFeZg7fR5jRiNuRoCg9q8lnDtYYcgju3a2oRRyp-Bj720_1RiHdRyjVI/s1600/11+08+2010+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsLPHMoqFRZMo64Y6TqU-72H2xdU387hAxc6QaD6GHQfGJLwcNPe3qEfltpYh5AkthIaRUCjETikqZ5LgsIKJFeZg7fR5jRiNuRoCg9q8lnDtYYcgju3a2oRRyp-Bj720_1RiHdRyjVI/s320/11+08+2010+009.JPG" width="320" /></a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0tag:blogger.com,1999:blog-4051796130525417428.post-17035873236840404932010-11-08T13:19:00.001-08:002010-11-08T13:19:42.190-08:00Red curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HWml5TO2Y2RrEI_i_4iPkUCYU9G8pMxXPcUB3rpxTsRI2MQy_T6owgT1cVZuzDyEIvC6qZnJSNVspw55PRGzkMnJZfvAGL2R_QJN5L3Kr6ziQY2x89COLF4EdJ2A6OMwzK6_-EMfE78/s1600/11+08+2010+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HWml5TO2Y2RrEI_i_4iPkUCYU9G8pMxXPcUB3rpxTsRI2MQy_T6owgT1cVZuzDyEIvC6qZnJSNVspw55PRGzkMnJZfvAGL2R_QJN5L3Kr6ziQY2x89COLF4EdJ2A6OMwzK6_-EMfE78/s320/11+08+2010+001.JPG" width="320" /></a></div>Sara Bhttp://www.blogger.com/profile/16317713821736566163noreply@blogger.com0