tag:blogger.com,1999:blog-41436121173461711212024-03-13T11:01:49.670-04:00God, That's GoodLenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.comBlogger382125tag:blogger.com,1999:blog-4143612117346171121.post-65732522094891073102011-03-17T10:59:00.007-04:002011-03-17T11:46:09.525-04:00Where does the time go?Happy St. Patrick's Day! I'm cooking a big thing of <a href="http://godthatsgoodblog.blogspot.com/2008/03/happy-st-patricks-day.html">corned beef and cabbage</a> (yum!) because I love making holiday themed food for no reason. I realized that you still haven't seen my New Orleans food pictures! And this seems to be a good a time as any, as I wait to hear from our realtor if she's made us any appointments for the day and the beef simmers away on the stove. <br /><br />In case you don't already know, the food in New Orleans is a-frickin'-mazing. While we went to many fancy places, I limited my pictures to informal food, as I hate being that girl in a fancy restaurant trying to take pictures and bothering people. Here are some class New Orleans dishes that you don't want to miss. <br /><br />1. Beignets at Cafe Du Monde<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-4hCR45EtaTc/TYIproWn7pI/AAAAAAAADXU/taML9kNsjFI/s1600/DSCN3242.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-4hCR45EtaTc/TYIproWn7pI/AAAAAAAADXU/taML9kNsjFI/s320/DSCN3242.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585072317436259986" /></a><br />I'm getting the obvious out of the way. There was not a single friend, guidebook or website that did not tell me to go to Cafe Du Monde. Despite being "touristy," it delivers like nobody's business. Here's an order of beignets (fried dough with mountains of powdered sugar) and an iced cafe au lait. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-X7z5mhlMulo/TYIpq6L9okI/AAAAAAAADXE/gDh_XZThExY/s1600/DSCN3238.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-X7z5mhlMulo/TYIpq6L9okI/AAAAAAAADXE/gDh_XZThExY/s320/DSCN3238.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585072305043513922" /></a><br />Imagine amazing, warm doughnuts. Now put yourself outside where street musicians are playing, it's a warm sunny day and you're laughing at your husband futilely trying not to get covered in powdered sugar. These are a classic and not to be missed. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/--mlI67yzW3w/TYIprXb5FcI/AAAAAAAADXM/qzgWX5b6Rbw/s1600/DSCN3239.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/--mlI67yzW3w/TYIprXb5FcI/AAAAAAAADXM/qzgWX5b6Rbw/s320/DSCN3239.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585072312894952898" /></a><br />Zack thought we could split an order (um, NO). He's funny like that. <br /><br />2. Muffletas at Central Grocery<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-n7IM0DG6fdo/TYIprwPM6DI/AAAAAAAADXc/_AWo4s5ArZM/s1600/DSCN3243.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-n7IM0DG6fdo/TYIprwPM6DI/AAAAAAAADXc/_AWo4s5ArZM/s320/DSCN3243.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585072319552612402" /></a><br />These too are a New Orleans staple. They're in all the books. I never thought of Italians being a large presence in New Orleans, but they are for sure (if you ever have extra time and a rental car, for god's sake, go to <a href="http://moscasrestaurant.com/">Mosca's</a> and get Oysters Mosca. You'll thank me later). But back to the sandwiches.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Tm0y5A8eyXw/TYIpsH4c8tI/AAAAAAAADXk/y36n1puo4A8/s1600/DSCN3244.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 307px;" src="http://1.bp.blogspot.com/-Tm0y5A8eyXw/TYIpsH4c8tI/AAAAAAAADXk/y36n1puo4A8/s320/DSCN3244.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585072325899645650" /></a><br />They're stuffed with Italian deli meats and cheeses and olive salad. I'm not normally an olive fan, but I'll give anything a try. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-kepEOEPhjnk/TYIqtUH1ZDI/AAAAAAAADXs/1L50W4T1z8s/s1600/DSCN3246.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 202px;" src="http://3.bp.blogspot.com/-kepEOEPhjnk/TYIqtUH1ZDI/AAAAAAAADXs/1L50W4T1z8s/s320/DSCN3246.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585073445876884530" /></a><br />It was good - juicy and tangy. The olives aren't overpowering, they play nicely with others. It's a good time. <br /><br />3. Fried Chicken Livers with Pepper Jelly at Elizabeth's<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-xu6fzvlgGxw/TYIqt4iiD6I/AAAAAAAADX8/HP_0mYOp1ms/s1600/DSCN3251.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 278px;" src="http://2.bp.blogspot.com/-xu6fzvlgGxw/TYIqt4iiD6I/AAAAAAAADX8/HP_0mYOp1ms/s320/DSCN3251.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585073455652540322" /></a><br />I made Zack walk all over New Orleans to get to this place. We didn't really know where we were going, we were hungry, tired, our outdoor buzz was wearing off and then finally, we turned a corner and there it was. This was the first thing we ordered and I am now obsessed with it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-HpPhRvogoC0/TYIqtrq4OTI/AAAAAAAADX0/qJLpJ9A_p5Y/s1600/DSCN3249.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-HpPhRvogoC0/TYIqtrq4OTI/AAAAAAAADX0/qJLpJ9A_p5Y/s320/DSCN3249.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585073452197886258" /></a><br />These are chicken livers that have been battered and fried like fried chicken! Creamy and sharp, they just melt in your mouth, surrounded by delicious batter with a sweet/spicy kick of jelly. Amazing.<br /><br />4. Boiled Crawfish and Oysters - anywhere<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-MldpuTLDuXE/TYIsHXQLu5I/AAAAAAAADY0/IJkg-w0Xh2U/s1600/DSCN3289.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-MldpuTLDuXE/TYIsHXQLu5I/AAAAAAAADY0/IJkg-w0Xh2U/s320/DSCN3289.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585074992905436050" /></a><br />I am a huge fan of oysters. People are scared to eat Gulf oysters and other seafood after the oil spill, but don't be! The Gulf is clean and the economy needs you. That's right. You should eat oysters to support the local economy. <br /><br />We'd never had crawfish before, but I was determined to find some and "suck de head and de tail." <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-AVDjRaMFRHU/TYIskhMG1GI/AAAAAAAADY8/aD1KvW8lHYQ/s1600/DSCN3290.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-AVDjRaMFRHU/TYIskhMG1GI/AAAAAAAADY8/aD1KvW8lHYQ/s320/DSCN3290.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585075493788898402" /></a><br />These were boiled in a mixture of Zatarain's and Old Bay (from Maryland - Zack was so proud). I love "interactive" food, so I went nuts for these. Delicious. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-5v3NwFyALxU/TYIsHOBOijI/AAAAAAAADYs/boBP034G2HY/s1600/DSCN3288.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-5v3NwFyALxU/TYIsHOBOijI/AAAAAAAADYs/boBP034G2HY/s320/DSCN3288.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585074990426786354" /></a><br />5. Po' Boys at Domilise's<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Nij1kDu6I3c/TYIquazMDpI/AAAAAAAADYE/BIPykAvFZs8/s1600/DSCN3252.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-Nij1kDu6I3c/TYIquazMDpI/AAAAAAAADYE/BIPykAvFZs8/s320/DSCN3252.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585073464849206930" /></a><br />Zack saw this place on Anthony Bourdain's No Reservations and decided we had to go there. I'm thrilled whenever Zack shows an interest in food, so off we went. These sandwiches are a New Orleans tradition, their twist on a submarine sandwich. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-PNyzUUegG1Y/TYIsGjiot6I/AAAAAAAADYU/0RrQ2-YnkYk/s1600/DSCN3254.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-PNyzUUegG1Y/TYIsGjiot6I/AAAAAAAADYU/0RrQ2-YnkYk/s320/DSCN3254.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585074979024189346" /></a><br />We had one filled with fried oysters -<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-dCQBGyx990c/TYIsGzfFppI/AAAAAAAADYk/lSSsXcugl_I/s1600/DSCN3257.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-dCQBGyx990c/TYIsGzfFppI/AAAAAAAADYk/lSSsXcugl_I/s320/DSCN3257.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585074983304275602" /></a><br />- and one "sausage" where they took breakfast sausage links and threw them in the deep fryer. It seemed unbelievable but it tasted great. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-3dOdaMikoy8/TYIsGhDIx_I/AAAAAAAADYc/RQngxmjnc88/s1600/DSCN3255.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-3dOdaMikoy8/TYIsGhDIx_I/AAAAAAAADYc/RQngxmjnc88/s320/DSCN3255.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585074978355202034" /></a><br />I also got a "red creme" soda which I've never seen before. Is this a Southern thing?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-LlMwCl8b-O8/TYIqurdAViI/AAAAAAAADYM/AnvSsQvTzJo/s1600/DSCN3253.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 253px; height: 320px;" src="http://3.bp.blogspot.com/-LlMwCl8b-O8/TYIqurdAViI/AAAAAAAADYM/AnvSsQvTzJo/s320/DSCN3253.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585073469319566882" /></a><br />All in all, it was an amazing trip. We went to so many great places (and gained so much weight). I'd go back in a second. Until next time!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-kAAOnhSTYZE/TYIsk36bOgI/AAAAAAAADZE/jiq4GhPfEOI/s1600/DSCN3295.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-kAAOnhSTYZE/TYIsk36bOgI/AAAAAAAADZE/jiq4GhPfEOI/s320/DSCN3295.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5585075499888753154" /></a>Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com10tag:blogger.com,1999:blog-4143612117346171121.post-30334828004212296302011-03-01T21:18:00.008-05:002011-03-01T21:47:05.122-05:00My new favorite cityWelcome to New Orleans! Zack and I just got back from our trip and it was amazing. The Crescent City is my new favorite place - the food, the people, everything was just great. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-qeC81vHm1zs/TW2rrZN3zyI/AAAAAAAADUU/E_FRk9bsblw/s1600/DSCN3240.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-qeC81vHm1zs/TW2rrZN3zyI/AAAAAAAADUU/E_FRk9bsblw/s320/DSCN3240.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579304275373707042" /></a><br />We lucked out on our trip. It was the first weekend of Mardi Gras! That means parades galore. We saw a few parades with really impressive floats, but my favorite thing was the Krewe of Barkus - or the dog parade. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-AZSXyyR8bzU/TW2rri2vxHI/AAAAAAAADUc/qz3kXlMfkVY/s1600/DSCN3306.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 206px;" src="http://1.bp.blogspot.com/-AZSXyyR8bzU/TW2rri2vxHI/AAAAAAAADUc/qz3kXlMfkVY/s320/DSCN3306.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579304277961065586" /></a><br />I know, I know. You're shocked. My 17 year old self is breaking the time/space continuum to slap me in the face. But this years Mardi Gras theme was the Best of Broadway! Dogs dressed up as Broadway shows! Even I have my limits. I took about 200 pictures, but here are my favorites. See if you can identify each show! Put it in the comments.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-5MVfYo1275w/TW2rsS_RXbI/AAAAAAAADU0/T7k25MMNAWM/s1600/DSCN3344.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-5MVfYo1275w/TW2rsS_RXbI/AAAAAAAADU0/T7k25MMNAWM/s320/DSCN3344.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579304290881723826" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-8E1RClQhzAc/TW2rsP5XvXI/AAAAAAAADUs/axj4qtpSZnY/s1600/DSCN3332.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-8E1RClQhzAc/TW2rsP5XvXI/AAAAAAAADUs/axj4qtpSZnY/s320/DSCN3332.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579304290051669362" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-JRCZ9EtQX4c/TW2vkdxzq4I/AAAAAAAADW8/LvgxY9Ewl8I/s1600/DSCN3343.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-JRCZ9EtQX4c/TW2vkdxzq4I/AAAAAAAADW8/LvgxY9Ewl8I/s320/DSCN3343.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579308554385599362" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-wrtrOFOxj4E/TW2rrzBg78I/AAAAAAAADUk/qBViyED1Zlk/s1600/DSCN3320.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 206px;" src="http://3.bp.blogspot.com/-wrtrOFOxj4E/TW2rrzBg78I/AAAAAAAADUk/qBViyED1Zlk/s320/DSCN3320.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579304282301198274" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-V5ktdlpgJYw/TW2s1NQgEeI/AAAAAAAADVc/v3I-WdnTYXA/s1600/DSCN3361.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 282px;" src="http://4.bp.blogspot.com/-V5ktdlpgJYw/TW2s1NQgEeI/AAAAAAAADVc/v3I-WdnTYXA/s320/DSCN3361.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579305543473828322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-umWQzeZFo8g/TW2s090I4hI/AAAAAAAADVU/tMJYZZRaDkE/s1600/DSCN3360.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 318px; height: 320px;" src="http://3.bp.blogspot.com/-umWQzeZFo8g/TW2s090I4hI/AAAAAAAADVU/tMJYZZRaDkE/s320/DSCN3360.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579305539328336402" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-WOa2zksTeCg/TW2s0tVS3JI/AAAAAAAADVM/1tqMQUuHMNI/s1600/DSCN3358.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-WOa2zksTeCg/TW2s0tVS3JI/AAAAAAAADVM/1tqMQUuHMNI/s320/DSCN3358.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579305534903999634" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-R2zzgbOIkxw/TW2s0fa5gGI/AAAAAAAADU8/ymOL2axMFoc/s1600/DSCN3353.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-R2zzgbOIkxw/TW2s0fa5gGI/AAAAAAAADU8/ymOL2axMFoc/s320/DSCN3353.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579305531169407074" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-63z3d0oG3lw/TW2t6eVWbzI/AAAAAAAADWE/HbxHIDijq-A/s1600/DSCN3378.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 131px;" src="http://3.bp.blogspot.com/-63z3d0oG3lw/TW2t6eVWbzI/AAAAAAAADWE/HbxHIDijq-A/s320/DSCN3378.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579306733468544818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-_gZaMxMpA6A/TW2t6LtZO7I/AAAAAAAADV8/1soRTK0kA1M/s1600/DSCN3375.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 217px; height: 320px;" src="http://1.bp.blogspot.com/-_gZaMxMpA6A/TW2t6LtZO7I/AAAAAAAADV8/1soRTK0kA1M/s320/DSCN3375.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579306728469117874" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-nxEbGeNcM3k/TW2t5_Ef0vI/AAAAAAAADV0/W164Bi1g15U/s1600/DSCN3374.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-nxEbGeNcM3k/TW2t5_Ef0vI/AAAAAAAADV0/W164Bi1g15U/s320/DSCN3374.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579306725076357874" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-BUA6ZcTm5oI/TW2t5oLnF1I/AAAAAAAADVs/ALv4EN3mjPY/s1600/DSCN3373.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-BUA6ZcTm5oI/TW2t5oLnF1I/AAAAAAAADVs/ALv4EN3mjPY/s320/DSCN3373.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579306718932178770" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ohIGsR-G6SU/TW2t5R4VxcI/AAAAAAAADVk/h7A36nXNEfE/s1600/DSCN3369.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-ohIGsR-G6SU/TW2t5R4VxcI/AAAAAAAADVk/h7A36nXNEfE/s320/DSCN3369.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579306712945771970" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/--O9kZ33YgHI/TW2ugQK3RVI/AAAAAAAADWc/EpACV01XqWI/s1600/DSCN3443.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 320px;" src="http://4.bp.blogspot.com/--O9kZ33YgHI/TW2ugQK3RVI/AAAAAAAADWc/EpACV01XqWI/s320/DSCN3443.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579307382501492050" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-a4F58CMHMqQ/TW2ugZ1HluI/AAAAAAAADWU/LRXGt4ht_40/s1600/DSCN3393.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 274px;" src="http://4.bp.blogspot.com/-a4F58CMHMqQ/TW2ugZ1HluI/AAAAAAAADWU/LRXGt4ht_40/s320/DSCN3393.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579307385094641378" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Tl_g-y-fjLg/TW2uf_M_E4I/AAAAAAAADWM/2jbfVMgeHYA/s1600/DSCN3392.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-Tl_g-y-fjLg/TW2uf_M_E4I/AAAAAAAADWM/2jbfVMgeHYA/s320/DSCN3392.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579307377946989442" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-pruAqpd1_XE/TW2u-K9hfeI/AAAAAAAADW0/8jYMUh9pAmo/s1600/DSCN3475.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 221px;" src="http://1.bp.blogspot.com/-pruAqpd1_XE/TW2u-K9hfeI/AAAAAAAADW0/8jYMUh9pAmo/s320/DSCN3475.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579307896499437026" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-l0jYQOOpYrc/TW2u9319LrI/AAAAAAAADWs/aZso7m-_et0/s1600/DSCN3461.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 265px; height: 320px;" src="http://4.bp.blogspot.com/-l0jYQOOpYrc/TW2u9319LrI/AAAAAAAADWs/aZso7m-_et0/s320/DSCN3461.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579307891367423666" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-LlFx97Fg98Y/TW2u98RARtI/AAAAAAAADWk/yXtyXtCVZLk/s1600/DSCN3450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 317px; height: 320px;" src="http://3.bp.blogspot.com/-LlFx97Fg98Y/TW2u98RARtI/AAAAAAAADWk/yXtyXtCVZLk/s320/DSCN3450.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579307892554614482" /></a><br />Some of these are really obvious - there were a lot of Phantom dogs and Cats dogs (weird), but I love more obscure ones - some of my favorite shows are in there. <br /><br />Like every good New Orleans parade, there were amazing bands - <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-zVAxLcNRisU/TW2s0dej3uI/AAAAAAAADVE/5a9IXx0ycx4/s1600/DSCN3355.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 269px;" src="http://4.bp.blogspot.com/-zVAxLcNRisU/TW2s0dej3uI/AAAAAAAADVE/5a9IXx0ycx4/s320/DSCN3355.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5579305530647895778" /></a><br />- and beads everywhere. Next post will be about the food, I promise!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com5tag:blogger.com,1999:blog-4143612117346171121.post-74269326346219141992011-02-20T18:29:00.003-05:002011-02-20T18:39:29.820-05:00Eating for oneZack was out of town all last week, so I spent most meals doing something I never do - cooking just for myself. I usually overcook and make a bunch of leftovers so that Zack can take them for lunches, but it didn't make sense for just me. I had to invite a friend over just to help me get rid of all the spaghetti and meatballs I made last weekend. So the rest of the week, I ended up making myself this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-d4KdwqYTEMs/TWGmDc8CRNI/AAAAAAAADUM/0q7g91weC2c/s1600/DSCN3182.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-d4KdwqYTEMs/TWGmDc8CRNI/AAAAAAAADUM/0q7g91weC2c/s320/DSCN3182.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5575920391899202770" /></a><br />And it was so amazing, I made it over and over again. I hope it doesn't look complicated - it's really very simple. <br /><br />Sausage, grits and vegetables for one<br /><br />First, make one serving of instant grits. I boiled one cup of low fat milk, added 1/4 cup grits and a pinch of salt, covered the pot, lowered the heat and simmered for five minutes. At the end, I stirred in some grated cheddar cheese (not too much - just enough to make it a little tangy). <br /><br />While that was happening, I broke up a sweet sausage and sauteed it in a little olive oil. Sometimes I threw in a chopped shallot as well. When it browned, I threw in some halved cherry tomatoes and then a handful of spinach. Add a little salt, maybe some chopped garlic and you're done. <br /><br />Put the grits in a bowl, pour the sausage and veggies on top and you've got a meal! It took me eleven minutes flat every time. If you had other vegetables or meats in your fridge you can vary your options, but I didn't, which was fine with me. It's a great full meal - a little bit of meat, a little bit of grain and as many vegetables as you can stand to eat. It's warm and satisfying. <br /><br />I could eat this every day. And I pretty much did all last week.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com3tag:blogger.com,1999:blog-4143612117346171121.post-15424826915055308932011-02-14T17:21:00.004-05:002011-02-14T17:33:41.469-05:00Okay, go.For whatever reason, I am just not getting onto the computer as much lately. Well, not whatever reason - because all I do is work away from my desk all the time and when I get home there are 23 new emails that I have to answer right away and it's a little bit stressful. So sometimes when things are stressful, you need to eat cheese.<br /><br />I made this for a party the other day. It's a big hit down in Texas (or so I've read), but this is the second time I've tried to serve it in New York and no one seems to like it except for me (and Meredith). I mean, some people ate it. But it wasn't a huge sell for some reason. I think it's because it looks kind of icky, but believe me, eat it with some Ritz crackers and you'll be happy as a Texan clam (are there clams in Texas? I'm not sure). <br /><br />First, get some pimentos. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-YXjUg9zja3k/TVmteuAvViI/AAAAAAAADTw/A2mGfFtm5wA/s1600/DSCN3029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 318px; height: 320px;" src="http://1.bp.blogspot.com/-YXjUg9zja3k/TVmteuAvViI/AAAAAAAADTw/A2mGfFtm5wA/s320/DSCN3029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5573676757106513442" /></a><br />Yay Goya! I love Goya products. Drain and chop your pimentos. Grate a pound of cheddar cheese (seriously) and add it to a bowl (or in this case, the tupperware you're taking it with) along with 1/2 cup of mayonnaise, two chopped garlic cloves and 1/2 - 1 tsp of cayenne pepper (depending on how much heat you can take). Do not try to make this low fat. That's just ridiculous. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Ymy0TJfAkkA/TVmtfK-2qXI/AAAAAAAADT4/Ysz7WeX8sZI/s1600/DSCN3031.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-Ymy0TJfAkkA/TVmtfK-2qXI/AAAAAAAADT4/Ysz7WeX8sZI/s320/DSCN3031.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5573676764883233138" /></a><br />Chill for a few hours and serve with Ritz.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-U3xFvoZXfQA/TVmtfaKrXBI/AAAAAAAADUA/EqR8LCLldtQ/s1600/DSCN3032.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-U3xFvoZXfQA/TVmtfaKrXBI/AAAAAAAADUA/EqR8LCLldtQ/s320/DSCN3032.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5573676768959355922" /></a><br />See, it doesn't look pretty. But I love how it tastes. It's cold spicy cheese dip. I think it's great. Make it for a party if you're not with snobby New York people.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-74592300306807885032011-01-30T15:31:00.005-05:002011-01-30T15:49:43.631-05:00A rocky start to a new yearGood lord, it's been a while. I apologize for the lack of posting. If I could go back and start 2011 over again, believe me, I would. And what's great when your new year sucks? Cookies. Lots and lots of cookies. <br /><br />I saw this recipe awhile back on many different websites (<a href="http://homesicktexan.blogspot.com/2007/07/well-hello-dolly-bars.html">homesick texan</a> and <a href="http://smittenkitchen.com/2007/10/lookin-swell-dolly/">smitten kitchen</a> to name a few). Since I had several bags of coconut and 2 pounds of pecans leftover from holiday baking, I bookmarked it for January use. So, here we go~<br /><br />Hello Dolly Bars, adapted from everywhere<br /><br />1 1/2 cups crushed cinnamon graham crackers (about 8 graham crackers)<br />2 cups of chocolate chips<br />1 1/2 cups of shredded coconut<br />1 1/2 cups of chopped pecans<br />1 14 oz. can of sweetened condensed milk<br />1/2 cup of butter<br /><br />Preheat the oven to 350 degrees (or you know, whatever I can get my stupid oven to get to these days. Can I move yet?).<br />Melt your butter and pour it directly into an 8x8 cake pan. Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust. Layer on chocolate chips - <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TUXNtIjnGJI/AAAAAAAADS8/Eikh8d8ygBw/s1600/DSCN2932.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TUXNtIjnGJI/AAAAAAAADS8/Eikh8d8ygBw/s320/DSCN2932.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568082689588140178" /></a><br />- then coconut - <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TUXNtQHh0zI/AAAAAAAADTE/gr_MvDe0Yrg/s1600/DSCN2933.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TUXNtQHh0zI/AAAAAAAADTE/gr_MvDe0Yrg/s320/DSCN2933.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568082691617837874" /></a><br />- then pecans. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TUXNtlDiHoI/AAAAAAAADTM/NuZMyINZuP0/s1600/DSCN2934.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TUXNtlDiHoI/AAAAAAAADTM/NuZMyINZuP0/s320/DSCN2934.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568082697238224514" /></a><br />Pour the can of condensed milk over everything.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TUXOjuqjchI/AAAAAAAADTU/t_5ZOsp3Ass/s1600/DSCN2935.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TUXOjuqjchI/AAAAAAAADTU/t_5ZOsp3Ass/s320/DSCN2935.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568083627530744338" /></a><br />Bake for 25-30 minutes or until the top turns brown. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TUXOj8WmtoI/AAAAAAAADTc/krwPHqZKn28/s1600/DSCN2936.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TUXOj8WmtoI/AAAAAAAADTc/krwPHqZKn28/s320/DSCN2936.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568083631205168770" /></a><br />Let cool in pan for at least half an hour, cut into bars and serve. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TUXOkF7egaI/AAAAAAAADTk/BOQmGM06tiI/s1600/DSCN2949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 268px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TUXOkF7egaI/AAAAAAAADTk/BOQmGM06tiI/s320/DSCN2949.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568083633775739298" /></a><br />Aren't the layers pretty? These were super easy. I thought I wasn't wild about them at first, but then I ate the whole pan over a few days time. They have a nice down home taste that was simple enough to make and was really satisfying. I recommend cutting them into small squares - otherwise they can be overwhelming. <br /><br />More to come soon, I promise!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com4tag:blogger.com,1999:blog-4143612117346171121.post-41877455146931899522010-12-31T22:40:00.000-05:002011-01-02T00:07:36.263-05:00One last post of 2010As 2010 draws to a close, I can't help but notice that it's been a pretty good year. Sure, no one cured cancer, or global warming but overall, I feel good about life in general. I also cooked some awesome things this year, one of which was a goat cheese cheesecake for my friend Becky who is deathly allergic to cow's milk. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TR4ixKk_LII/AAAAAAAADSg/jTnxmahfQbM/s1600/DSCN2806.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TR4ixKk_LII/AAAAAAAADSg/jTnxmahfQbM/s320/DSCN2806.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556917218270194818" /></a><br />I think my friends could tell you that I am very accommodating to people's food allergies. It makes me feel like I'm in my own version of Iron Chef: Allergy edition (people could also tell you that I am not so accommodating to picky eaters. If you're not eating something for no reason, I have no patience for that and you can't come to my house for dinner). So when Meredith made this cheesecake a few months back, I thought immediately, oooh, I can make this for Becky. <br /><br />My one thought about this recipe is that it had the consistency of a souffle rather than a cheesecake. But Meredith told me it's because I forgot to chill it for four hours first. Whoops. <br /><br />Goat Cheese Cheesecake - adapted from <a href="http://www.globalgourmet.com/food/ild/2007/0607/goat-cheese-cake.html#axzz12MLj3Wsj">here</a><br /><br />Butter and granulated sugar for the cake pan (or oil if butter makes you break out in hives)<br />Graham Cracker Crumbs and a light tasting oil - for a crust<br />11 ounces fresh goat cheese, at room temperature<br />3/4 cup granulated sugar<br />1 teaspoon vanilla extract<br />Grated zest of 1 lemon<br />1 teaspoon freshly squeezed lemon juice<br />6 large eggs, separated<br />3 tablespoons all-purpose flour<br />1/2 pint blackberries (about 1 cup) (I skipped these)<br />1 pint raspberries (about 2 cups)<br /><br />Preheat the oven to 350 degrees F. Press some graham cracker crumbs into the bottom of a 9 inch springform pan. Drizzle olive oil on top and bake for about 10 minutes. Let cool. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4gWq2siiI/AAAAAAAADRw/NuWhJuXFUWg/s1600/DSCN2794.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4gWq2siiI/AAAAAAAADRw/NuWhJuXFUWg/s320/DSCN2794.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556914564054682146" /></a><br />Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TR4gWdI36KI/AAAAAAAADRo/jj-WEITEyII/s1600/DSCN2793.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TR4gWdI36KI/AAAAAAAADRo/jj-WEITEyII/s320/DSCN2793.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556914560372828322" /></a><br />Mmmmm, cheese. <br /><br />Stir in the egg yolks two at a time, mixing well after each addition. Mix in the flour until incorporated. If you're at your mom's house and don't have access to a stand mixer, use a hand mixer instead. It'll be fine. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4gW0ozspI/AAAAAAAADR4/EPB_Z6dbc0w/s1600/DSCN2795.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4gW0ozspI/AAAAAAAADR4/EPB_Z6dbc0w/s320/DSCN2795.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556914566680785554" /></a><br />Put the egg whites in another mixer bowl, fit the mixer with the whip attachment, and whip on medium speed until soft peaks form. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TR4gW08wMpI/AAAAAAAADSA/4CaCOCnDfWo/s1600/DSCN2796.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TR4gW08wMpI/AAAAAAAADSA/4CaCOCnDfWo/s320/DSCN2796.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556914566764442258" /></a><br />Using a spatula, gently fold the egg whites into the goat cheese mixture. I used to be totally afraid of folding egg whites. Now I have confidence and these egg whites folded appropriately. Woo! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4htAFybaI/AAAAAAAADSI/IJGHh8UBVT0/s1600/DSCN2797.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4htAFybaI/AAAAAAAADSI/IJGHh8UBVT0/s320/DSCN2797.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556916047223877026" /></a><br />Spread the batter into the prepared pan.<br /><br />Bake until a skewer inserted into the center comes out clean, 25 to 30 minutes. Let cool to room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TR4htO4nvUI/AAAAAAAADSQ/bCVsUmcPc1g/s1600/DSCN2801.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 230px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TR4htO4nvUI/AAAAAAAADSQ/bCVsUmcPc1g/s320/DSCN2801.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556916051195182402" /></a><br />To serve, run a knife around the inside edge of the pan to loosen the cake, invert a platter on top of the pan, and then invert the plate and pan together. Lift off the pan (or, you know, just take the springy part off the springform pan). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4htcI98sI/AAAAAAAADSY/y_rtN1KJYu4/s1600/DSCN2803.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TR4htcI98sI/AAAAAAAADSY/y_rtN1KJYu4/s320/DSCN2803.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556916054753407682" /></a><br />Top with the berries and serve. Chill to get the consistency all creamy like a cheesecake. If you don't, it's still good. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TR4ixWI3lQI/AAAAAAAADSo/we8VXdCo67s/s1600/DSCN2807.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TR4ixWI3lQI/AAAAAAAADSo/we8VXdCo67s/s320/DSCN2807.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556917221373482242" /></a><br />It's a great option for those who can't have milk! Happy super belated birthday, Becky and have a happy new year everybody! See you in 2011. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TR4ixp_eKVI/AAAAAAAADSw/IjvUB3fceqI/s1600/DSCN2808.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TR4ixp_eKVI/AAAAAAAADSw/IjvUB3fceqI/s320/DSCN2808.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556917226702776658" /></a>Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com6tag:blogger.com,1999:blog-4143612117346171121.post-13098842239162881062010-12-21T09:56:00.004-05:002010-12-21T10:11:55.224-05:00People really like theseLast night, I stumbled across a great idea. Want to see a picture of it? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TRDDl8ObjWI/AAAAAAAADRY/HaBBLgkzK44/s1600/DSCN2861.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TRDDl8ObjWI/AAAAAAAADRY/HaBBLgkzK44/s320/DSCN2861.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5553153397137050978" /></a><br />That, my friends, is an individually sized candied bacon cheesecake with a gingersnap crust and chocolate drizzled on top. Madness, you say? Maybe. <br /><br />My friends Anna and Alan come over for a Post-Thanksgiving/Pre-Christmas dinner every year where I get to make all the holiday dishes that I don't make for my family. It's really awesome. I was going over my menu ideas with Alan this weekend and I mentioned that I'd make some candied bacon last week but that it was too sticky to sell or give out. "Why don't you put it in a cheesecake?" Alan suggested. Brilliant. So I did. <br /><br />First, I made a crust out of Trader Joe's Triple Ginger Snaps, by putting them in a ziploc bag and whacking them with a hammer. Then I melted butter and added it to the crumbs. I pushed it into four individual springform pans (Thanks, Chris!!!!!) and baked them for about ten minutes. Then I let them cool.<br /><br />Then I mixed a package of cream cheese, an egg, 1/4 cup sugar, and a teaspoon of vanilla in my stand mixer. I chopped up my candied bacon (which had been drizzled with chocolate) and threw it in. I baked it until it was firm and chilled it. Then I put melted some chocolate and used a spoon to make pretty lines of chocolate. <br /><br />The responses I got to this dish (which I admit, I was a little nervous about) were fantastic. Everybody loved it! I only wish I'd taken more pictures. If I'd known it would turn out so well, I would have taken more. Next time!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com7tag:blogger.com,1999:blog-4143612117346171121.post-44140368040084036242010-12-12T20:19:00.003-05:002010-12-12T20:49:01.166-05:00Sweet baby Jesus, this cake is good......or so said the first person who tasted it. At least, that's what the good people at <a href="http://godthatsgoodblog.blogspot.com/2009/10/my-favorite-restaurant-in-queens.html">Vesta Vino</a> (my favorite restaurant in Astoria) told me and why should I not believe them? <br /><br />I am totally obsessed with this cake. Sometimes I order it when I'm already full and then I feel sick, but it's so good I don't care. It's also so easy to make. This would be a great and appropriate Christmas cake - but Jews like it too! I can say that with confidence. It went over very well at my house this year. <br /><br />This cake is unbelievably sticky and moist. If you think you don't like dates, you'll still like this cake.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TQV68syJwxI/AAAAAAAADRA/RyvwE0mpYgE/s1600/DSCN2786.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TQV68syJwxI/AAAAAAAADRA/RyvwE0mpYgE/s320/DSCN2786.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5549977299036259090" /></a><br /><br />Baby Jesus Cake <br />6 servings<br /><br />1 cup dried dates, rehydrated in 1 cup water<br />1 teaspoon baking soda<br />3 tablespoons softened butter<br />¾ cup sugar<br />2 eggs<br />1 teaspoon vanilla<br />1 teaspoon baking powder<br />1½ cup flour<br /><br />Preheat the oven to 350 degrees. Butter a 9" square baking dish. <br /><br />Rehydrate the dates in hot water. Add baking soda and puree in food processor.<br /><br />In another bowl, cream the butter and sugar. Add the eggs and mix well. Add the vanilla and baking powder. Mix in the date puree, then flour. Pour into baking dish. Bake for 45 minutes or until toothpick inserted is free of cake.<br /><br />Pour hot sauce (recipe below) over cake and serve with vanilla gelato and unsweetened whipped cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TQV68CB_ePI/AAAAAAAADQ4/Aq-7NPfdshg/s1600/DSCN2784.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TQV68CB_ePI/AAAAAAAADQ4/Aq-7NPfdshg/s320/DSCN2784.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5549977287559969010" /></a><br />Baby Jesus Sauce<br />1/2 cup light brown sugar<br />1/2 cup heavy cream<br />2 tablespoons butter<br /><br />Melt together until emulsified.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TQV679_Q3TI/AAAAAAAADQw/lZyULuk2lyg/s1600/DSCN2783.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TQV679_Q3TI/AAAAAAAADQw/lZyULuk2lyg/s320/DSCN2783.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5549977286474784050" /></a><br /><br />This is not emulsified yet. But it was a hectic picture taking time.<br /><br />I mean, seriously, how easy was that? Now it's just amazing sticky goodness.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-69691915114684282132010-12-06T10:23:00.004-05:002010-12-06T10:41:06.058-05:00Everybody loves soupToday, there are little snow flurries outside my window. It makes me feel like eating warm soup and sitting on the couch with a snuggie. That's not quite in the cards for me, but at least I can share this soup recipe with you. My family has made it for the past few years as a first course on Thanksgiving. My dad likes it, even though it has cream, cheese and butter in it (small amounts of each, don't worry). <br /><br />Butternut Squash Soup adapted from Pie in the Sky<br /><br />I double this recipe for Thanksgiving and other large occasions.<br /><br />1 2-lb. butternut squash<br />1 t. olive oil<br />1 t. sea salt<br />fresh-cracked black pepper, to taste<br /><br />1 large shallot, coarsely diced<br />2 T. plus 1 t. salted butter<br />1 t. chopped fresh sage leaves, plus 5-10 fresh sage leaves for garnish<br />1½+ cups chicken stock (or vegetable stock, if you're cooking for my parents. Safeway Select Organics is a good one and so is Kitchen Basics. Under pain of death, do not use Trader Joe's brand. I love Trader Joe's, but their vegetable stock tastes like feet)<br />1/2+ c. heavy cream<br />1/4 cup fresh-grated Parmesan cheese<br />1/4 t. freshly grated nutmeg<br />Salt and pepper, to taste<br /><br />Cut squash in half and scoop out seeds. light oil cut sides of squash; sprinkle with salt and place cut-side-down on baking sheet. Bake at 370 degrees for 40-50 minutes, or until squash is very tender when pierced with a fork. Cool slightly; scoop out pulp, discarding the skin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TP0DbWYB6FI/AAAAAAAADQg/ejLevBiBpyc/s1600/DSCN2713.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TP0DbWYB6FI/AAAAAAAADQg/ejLevBiBpyc/s320/DSCN2713.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547594084388038738" /></a><br />Mmmmm, orange squashy goodness. I could eat it now, but then there wouldn't be any soup.<br /><br />Melt 1 tablespoon of butter in a small sauté pan over medium heat. When butter begins to froth, add shallots; cook three minutes; add chopped sage. sauté for 2 more minutes, or until onions are tender and translucent. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TP0DbIY05RI/AAAAAAAADQY/GPPVtO-V-EM/s1600/DSCN2712.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TP0DbIY05RI/AAAAAAAADQY/GPPVtO-V-EM/s320/DSCN2712.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547594080633283858" /></a><br />There are few things in the world better than shallots and butter. <br /><br />Melt additional butter in pan; add 1 cup stock and bring just to simmer. Remove onion mixture from heat and stir into squash pulp; puree in food processor in batches, adding more broth as necessary.<br /><br />Pour pureed mixture into medium saucepan. Over low heat, stir in heavy cream, nutmeg, parmesan, and salt and pepper to taste (be sure to salt after adding cheese, which is salty itself!). Remove from heat.<br /><br />I rarely do this next step because I get hungry/lazy. But you feel free! Melt remaining teaspoon salted butter in small sauté pan over medium heat; lay whole sage leaves in butter and fry until frizzled and slightly brown. transfer to paper towel to drain; garnish soup with crispy sage leaves. (Hint: frizzle ribbons of prosciutto with the sage for a special garnish!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TP0DbqkaTgI/AAAAAAAADQo/ki6iMG3ahoU/s1600/DSCN2761.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TP0DbqkaTgI/AAAAAAAADQo/ki6iMG3ahoU/s320/DSCN2761.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547594089808678402" /></a><br />I could eat a lot of this soup. I like to keep it in a jar in my fridge and eat it when I'm too lazy to cook.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-12954176634443817822010-11-30T16:21:00.006-05:002010-11-30T17:16:28.241-05:00I refuse to acknowledge Christmas yetI am still firmly in the fall. It is still November and therefore, not time for Christmas yet. That being said, these pumpkin cinnamon rolls would be an amazing breakfast on Christmas morning. They were a great Thanksgiving morning treat in my house this year. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TPV2ggbjmtI/AAAAAAAADQQ/9fc7s8bZh8c/s1600/DSCN2736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 270px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TPV2ggbjmtI/AAAAAAAADQQ/9fc7s8bZh8c/s320/DSCN2736.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545468817010039506" /></a><br />You know you want to eat that.<br /><br />I saw this recipe online a while ago and immediately resolved to make it for my sister, who loves pumpkin things. They were a big hit with children and adults alike. My sister ate several before we saw Harry Potter and the Deathly Hallows (our Thanksgiving tradition is to go to the movies. It stems from before the days when I could cook). She also stole my camera and took some pictures of herself making funny faces. Here's one now!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TPVx7pRp54I/AAAAAAAADPA/_2dULXo4oLA/s1600/DSCN2716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TPVx7pRp54I/AAAAAAAADPA/_2dULXo4oLA/s320/DSCN2716.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545463785682757506" /></a><br />Be warned, these take a while to make. But it's not difficult. You can do it!<br /><br />Pumpkin Cinnamon Rolls - adapted from <a href="http://www.thekitchn.com/thekitchn/breakfast/fall-recipe-noknead-pumpkin-rolls-with-brown-sugar-glaze-129477">the Kitchen</a><br /><br />For the dough:<br />1/4 cup water<br />1 scant tablespoon yeast (1 package)<br />1 cup milk<br />1/2 cup butter<br />1/2 cup sugar<br />1 15-ounce can pumpkin puree<br />1 1/2 teaspoons kosher salt<br />5 1/2 cups all-purpose flour<br /><br />For the filling:<br />1/2 cup butter<br />1 cup packed brown sugar<br />2 teaspoons cinnamon<br />1/2 teaspoon ginger<br />1/2 teaspoon nutmeg<br /><br />For the glaze:<br />4 ounces cream cheese, room temperature<br />1 cup powdered sugar - I used way less than this. Maybe half a cup. But I'm not sure.<br />1/4 cup (1/2 stick) unsalted butter, room temperature<br />1/2 teaspoon vanilla extract<br /><br />Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved. My mom was super impressed that I was using yeast to make bread. Your mom will be impressed as well. <br /><br />Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.<br /><br />Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower. Mine was fine, so I just went on. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TPVx3XV2dnI/AAAAAAAADOw/Ap54rged2K4/s1600/DSCN2711.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TPVx3XV2dnI/AAAAAAAADOw/Ap54rged2K4/s320/DSCN2711.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545463712149042802" /></a><br />Cover the dough and let it rise for 1-3 hours. It has to be in a warm place, or it won't rise. I put mine in the warming drawer of the oven. You can also turn on the oven to 150 degrees for a few minutes and then turn it off and put them in there. During this time, it should double in bulk. Here's mine!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TPVx34ZehJI/AAAAAAAADO4/oCUFXBWRrig/s1600/DSCN2715.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TPVx34ZehJI/AAAAAAAADO4/oCUFXBWRrig/s320/DSCN2715.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545463721022620818" /></a><br />At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. I put mine in the fridge so that I could wake up early and everyone could have freshly baked rolls. I'm nice that way.<br /><br />Okay, now it's the next morning. I am so excited for Thanksgiving that I wake up at 6:40am without an alarm and get up right away. My family thinks I am crazy, but they appreciate how excited I am and go with it (once they wake up, that is). Here's the dough now!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TPVy4rp_cAI/AAAAAAAADPI/cl50pfNJ5DQ/s1600/DSCN2723.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TPVy4rp_cAI/AAAAAAAADPI/cl50pfNJ5DQ/s320/DSCN2723.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545464834293723138" /></a><br />To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.<br /><br />Melt the butter in the microwave and stir in the brown sugar and the spices. I wouldn't melt it completely - just soften it so that it doesn't squirt everywhere when you roll it up. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPVy6DMKjiI/AAAAAAAADPQ/ESH6qU1UBG0/s1600/DSCN2724.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPVy6DMKjiI/AAAAAAAADPQ/ESH6qU1UBG0/s320/DSCN2724.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545464857790942754" /></a><br />Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPVy8c_F8fI/AAAAAAAADPY/9eyrbqcoY-c/s1600/DSCN2725.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPVy8c_F8fI/AAAAAAAADPY/9eyrbqcoY-c/s320/DSCN2725.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545464899075174898" /></a><br />Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination (I used many many pans). Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPV2aCred9I/AAAAAAAADP4/HPa2B3j-jVU/s1600/DSCN2726.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPV2aCred9I/AAAAAAAADP4/HPa2B3j-jVU/s320/DSCN2726.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545468705944532946" /></a><br />Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. It's amazing to actually have clean kitchen towels. And an oven that works. And pretty lighting in the kitchen. Sometimes I think my brother had the right idea, living with my parents. But my house is okay too! I have DVR. That's something.<br /><br />About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.<br /><br />While they are baking, prepare the glaze. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Or, you know, just use a spoon and some upper arm muscles and do it by hand. That's what I did. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPV2fLXyTAI/AAAAAAAADQA/-CnmJ4HVIYE/s1600/DSCN2727.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TPV2fLXyTAI/AAAAAAAADQA/-CnmJ4HVIYE/s320/DSCN2727.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545468794177211394" /></a><br />Let the baked rolls cool for about two minutes and then brush the glaze on top. Eat them immediately. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TPV2gP8A78I/AAAAAAAADQI/9kuNu0qAK1A/s1600/DSCN2734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TPV2gP8A78I/AAAAAAAADQI/9kuNu0qAK1A/s320/DSCN2734.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5545468812582776770" /></a><br />Don't they look professional? You should be really impressed now. <br /><br />Leftovers will keep for several days and are best reheated for a minute in the microwave. These are incredibly good and you should make them for your family. Or for yourself. The pumpkin flavor is really subtle but adds some great dimension to a basic breakfast. The only problem is now my sister says I have to make them every Thanksgiving. Argh!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com3tag:blogger.com,1999:blog-4143612117346171121.post-77400119847359538332010-11-22T07:30:00.003-05:002010-11-22T07:30:00.037-05:00Sometimes life is just against youThis weekend I'd planned to do two things: volunteer for three days at the Arts for All Book Fair and attend Abby and Adam's Alternate Thanksgiving Party (where everyone brings a dish that their family wouldn't eat). Unfortunately, a nasty stomach virus wiped out all my plans entirely. Fail.<br /><br />Sadly for me (but happily for Zack), I'd already made the dish I'd planned to bring to the party. He wasn't going to be able to attend because of work, so the silver lining of all this is that he got to eat the food I made. He seemed happy about that part at least (but sadder about me moaning in pain/falling asleep for 45 minute bouts all day). <br /><br />Sweet Potato Sourdough Stuffing<br /><br />4-5 pounds of sweet potatoes (I still have like 10 pounds left. My CSA went sweet potato crazy)<br />1 onion<br />3 cloves of garlic<br />half a bunch of sage<br />half a pound of bacon<br />olive oil<br />salt<br />pepper<br />2 eggs<br />1/4 cup milk or cream<br />2 cups chicken stock (or more if you want your stuffing super moist)<br /><br />Peel and cube the sweet potatoes. Put on a baking sheet (covered with foil to make the clean up easier), cover with olive oil, and sprinkle on some salt and pepper to taste. Roast in the oven at 400 degrees for about 25 minutes, or until tender (my oven is all wonky, so monitor these closely - my times may not be right). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOluds_AV4I/AAAAAAAADOI/f1DTxPvOYBU/s1600/DSCN2703.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOluds_AV4I/AAAAAAAADOI/f1DTxPvOYBU/s320/DSCN2703.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542082273026791298" /></a><br />Fry up some bacon. If you like it crispy, make it crispy. If you like it less crispy, that's up to you. Drain it on some paper towels until you're ready for it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TOlueewj87I/AAAAAAAADOY/xyFxRdeBEqw/s1600/DSCN2705.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 245px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TOlueewj87I/AAAAAAAADOY/xyFxRdeBEqw/s320/DSCN2705.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542082286387983282" /></a><br />Add some olive oil to the bacon drippings in the pan. Mmmm, bacon fat. Chop the onion, garlic and sage to the pan and saute until soft (about 5 minutes). Add a pinch of salt and pepper if you feel so inclined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TOlue4o6KGI/AAAAAAAADOg/EjsdKW1Hq1g/s1600/DSCN2706.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TOlue4o6KGI/AAAAAAAADOg/EjsdKW1Hq1g/s320/DSCN2706.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542082293335205986" /></a><br />Tear up a loaf of sourdough bread. I love the tangy contrast that the sourdough gives to the sweet potatoes. You could take the crust off if you want, but I like it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOludynzIcI/AAAAAAAADOQ/3zcbZI8Ioo8/s1600/DSCN2704.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOludynzIcI/AAAAAAAADOQ/3zcbZI8Ioo8/s320/DSCN2704.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542082274540069314" /></a><br />Combine everything in a baking dish. Beat the eggs and milk in a separate bowl and pour over the stuffing. Pour the chicken broth over as well. Bake for 25 minutes at 400 degrees or until the top is crispy but the middle is still kind of gooey. You don't want your stuffing to dry out. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOluhPZycAI/AAAAAAAADOo/AUbNobn9wYk/s1600/DSCN2710.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOluhPZycAI/AAAAAAAADOo/AUbNobn9wYk/s320/DSCN2710.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542082333805539330" /></a><br />I love any savory sweet potato dish. I often find sweet potatoes too sugary, but the onion and bacon really bring out some darker notes that are awesome. This is a great nontraditional stuffing (or dressing, if you want to get technical about it) that would be welcome on my Thanksgiving table anytime (but not my parents. They're anti-bacon).Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-77796308948275206962010-11-19T18:04:00.003-05:002010-11-19T18:28:09.292-05:00In need of Thanksgiving recipes?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TOcHy9c7noI/AAAAAAAADOA/9AY6LkaWEBg/s1600/DSCI0020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TOcHy9c7noI/AAAAAAAADOA/9AY6LkaWEBg/s320/DSCI0020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541406438573448834" /></a><br />Here are a few of my favorites that I pulled from my past entries. I hope they help you plan your dinner!<br /><br /><span style="font-weight:bold;">Pre-meal nibbles:</span><br /><br /><a href="http://godthatsgoodblog.blogspot.com/2010/09/really-good-dip.html">Really good roasted red pepper dip</a> - yummy and health concious.<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2009/11/i-cant-stop-eating-these.html">Candied Pecans</a> - Addictive. You could add them to a salad as well! Or on top of sweet potatoes. Or just eat them straight like my family does. <br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/12/i-love-cheese.html">Pecan Goat Cheese Balls</a> - a fancy twist on a classic nosh.<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/07/and-food-continues.html">Parmesan Prociutto Stuffed Mushrooms</a> - Everybody loves these. Except vegetarians. <br /><br /><span style="font-weight:bold;">Soup:</span><br /><br /><a href="http://godthatsgoodblog.blogspot.com/2009/11/i-love-my-kitchen-stuff.html">Acorn Squash Soup</a> - I love starting the meal off with soup. It's so warm and yummy. <br /><br /><span style="font-weight:bold;">Turkey:</span><br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/12/in-answer-to-meredith.html">My only turkey recipe on this blog</a> - ridiculously indulgent and amazing. It calls for truffle butter. Enough said. <br /><br /><span style="font-weight:bold;">Sides:</span><br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/12/possibly-last-thanksgiving-recipe.html">Chestnut Leek and Apple Dressing</a> - a fun, slightly different dressing (or stuffing if you want to put it in the bird - but don't do that). <br /><br /><a href="http://godthatsgoodblog.blogspot.com/2010/07/zucchini-overload_26.html">Zucchini Gratin</a> - you can get local zucchini in parts of the world that aren't the Northeast right now. And nothing says Thanksgiving like drenching green vegetables in cheese and cream.<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2010/02/for-my-dad.html">Quinoa with Sun Dried Tomatoes</a> - Great for the gluten free and super healthy (like my dad). <br /><br /><a href="http://godthatsgoodblog.blogspot.com/2009/02/duck-and-cabbage-reminds-me-of-love-and.html">Braised Cabbage</a> - Did you know that some parts of the country serve sauerkraut at Thanksgiving? This is a little more universally pleasing. <br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/12/recipes-are-for-suckers.html">Sauteed Swiss Chard</a> - Quick, simple, healthy. And it tastes good!<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/11/if-youre-reading-this-its-probably.html">Simple Turkey Giblet Stock</a> - great for making gravy!<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/07/im-not-ready-yet-for-battle.html">Quick Glazed Root Vegetables</a> - very appropriate for fall.<br /><br /><span style="font-weight:bold;">Pie:</span><br /><br /><a href="http://godthatsgoodblog.blogspot.com/2010/08/alli-makes-pie.html">Alli's Peanut Butter Pie</a> - If you like peanut butter dessert, this is a great way to go.<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2010/07/good-lord-this-is-ridiculous.html">Mixed Berry Pie</a> - A classic.<br /><br /><a href="http://godthatsgoodblog.blogspot.com/2008/11/more-pie.html">Sweet Potato Pie</a> - Incredibly good, and a nice change if you're sick of pumpkin.<br /><br />I'll post some more this week as well, I hope! Get ready to eat!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com1tag:blogger.com,1999:blog-4143612117346171121.post-22069058715394957312010-11-15T16:33:00.007-05:002010-11-15T17:15:00.434-05:00It's almost time for my sister's favorite holidayThat's right, folks. It's almost Thanksgiving and like every other food blogger in the nation, I am rolling out some recipes that you can make on the big day. Here's a great new side dish that is vegetarian friendly (unless the vegetarians are cheese/taste averse - like my family). <br /><br />Creamed Haricot Vert and Corn Casserole - from <a href="http://www.foodandwine.com/recipes/creamed-haricot-vert-and-corn-casserole">Food and Wine magazine</a><br /><br />Note: I halved this recipe and it was pretty big. So if you don't have a lot of folks coming over, maybe scale back.<br /><br />1 1/2 pounds haricots verts, cut into 1 1/2-inch lengths<br />1 stick plus 2 tablespoons unsalted butter<br />1 1/2 pounds oyster mushrooms, thickly sliced - also, I may have used different mushrooms. It was still good.<br />Salt and freshly ground pepper<br />1 large sweet onion, very finely chopped<br />4 garlic cloves, minced<br />Two 10-ounce packages frozen corn, thawed (4 cups)<br />1/2 cup all-purpose flour<br />1 quart whole milk - I used skim milk. That's all I have.<br />6 ounces Gruyère cheese, shredded (1 1/2 cups)<br />Freshly grated nutmeg<br />1/2 cup panko (Japanese bread crumbs) - I used regular fresh bread crumbs<br />1/2 cup freshly grated Parmigiano-Reggiano cheese<br /><br />Preheat the oven to 350°. In a pot of boiling salted water, blanch the haricots verts until crisp-tender, about 2 minutes. Drain and cool under running water. Pat dry.<br /><br />In a very large, deep skillet, melt 4 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until lightly browned, 6 to 7 minutes. Add the onion and garlic and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the corn and cook, stirring occasionally, until the mixture is dry and the corn is just beginning to brown, about 5 minutes. Add the haricots verts and keep warm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TOGsW6vo-sI/AAAAAAAADNM/sInLDiNDasI/s1600/DSCN2636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TOGsW6vo-sI/AAAAAAAADNM/sInLDiNDasI/s320/DSCN2636.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539898526368594626" /></a><br />Mmmm, vegetables. <br /><br />In a large saucepan, melt the remaining 6 tablespoons of butter. Add the flour and whisk over moderate heat until fragrant and lightly browned, about 4 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TOGsY2WQAiI/AAAAAAAADNU/3cQDg7KqXLY/s1600/DSCN2637.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TOGsY2WQAiI/AAAAAAAADNU/3cQDg7KqXLY/s320/DSCN2637.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539898559548097058" /></a><br />Whisk in the milk until smooth and bring to a boil. Reduce the heat to moderately low and simmer, whisking constantly, until very thick, about 5 minutes. Remove from the heat. Stir in the Gruyère and season with salt, pepper and nutmeg. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TOGsbdOiNXI/AAAAAAAADNc/QaChyK3kRYY/s1600/DSCN2638.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TOGsbdOiNXI/AAAAAAAADNc/QaChyK3kRYY/s320/DSCN2638.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539898604344456562" /></a><br />Pour the sauce over the vegetables and stir well. Pour the mixture into a 4-quart baking dish (I cheated and left everything in my dutch oven. I didn't want to wash another dish). In a small bowl, combine the panko with the Parmigiano (or just sprinkle some bread crumbs and then cheese. Again with the dishes!) and sprinkle over the vegetables. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TOGvXXGAREI/AAAAAAAADNo/qNK-yPcDwMo/s1600/DSCN2639.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TOGvXXGAREI/AAAAAAAADNo/qNK-yPcDwMo/s320/DSCN2639.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539901832513471554" /></a><br />Set the baking dish on a rimmed baking sheet and bake in the center of the oven for 30 minutes, until bubbling. Turn on the broiler and broil the casserole for 3 to 4 minutes, until the top is golden and crisp. Let the casserole rest for 10 minutes before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOGvYRDxYrI/AAAAAAAADNw/3ojSdR4h6pg/s1600/DSCN2641.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TOGvYRDxYrI/AAAAAAAADNw/3ojSdR4h6pg/s320/DSCN2641.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539901848073364146" /></a><br />I ate it all on its own. It was a nice full dish, creamy and savory. I would gladly eat a bowlful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TOGvaCSoCYI/AAAAAAAADN4/SqMuIEbyLQQ/s1600/DSCN2645.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TOGvaCSoCYI/AAAAAAAADN4/SqMuIEbyLQQ/s320/DSCN2645.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5539901878468872578" /></a><br />And I did. Zack liked it a lot as well. I got a text in the middle of the day saying "The mushroom/corn/green beans thing is delicious." Compliments without prompting = good food.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-17621040519689243152010-11-11T10:38:00.004-05:002010-11-11T10:59:10.542-05:00I wish I had some of these right nowI love making aggressively Jewish food. I didn't really grow up eating it all that much. Our family staples pretty much included pesto pasta, corn tortillas with refried beans and cheese, Chinese food and salad. Now that I'm in control of my own food production, I like to make things that I can pretend my grandmother used to make. <br /><br />I made these for the first time last Christmas to give away as gifts. I liked them a lot. I'm a sucker for a good cream cheese dough. <br /><br />Rugelach!<br /><br />8 ounces cream cheese, at room temperature<br />1/2-pound unsalted butter, at room temperature<br />1/4 cup granulated sugar<br />1/4 teaspoon kosher salt<br />1 teaspoon pure vanilla extract<br />2 cups all-purpose flour, plus more for rolling <br />Filling of your choice - I like jam or melted chocolate<br />1 egg beaten with 1 tablespoon milk, for egg wash<br /><br />Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TNwSXkYk_sI/AAAAAAAADMk/XfVYGON3C0o/s1600/DSCN2635.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TNwSXkYk_sI/AAAAAAAADMk/XfVYGON3C0o/s320/DSCN2635.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5538321837871922882" /></a><br />If you don't have a stand mixer, you can still beat this together by hand. But it won't be as easy. And you won't have an awesome stand mixer. <br /><br />Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.<br /><br />After it's been chilled, roll it out on a flat surface with some flour. Spread the filling of your choice over it. This is the jam that my sister made in VT. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TNwSX67LxRI/AAAAAAAADMs/paavqfO2tKE/s1600/DSCN2646.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TNwSX67LxRI/AAAAAAAADMs/paavqfO2tKE/s320/DSCN2646.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5538321843922650386" /></a><br />Cut the whole circle into 12 triangles, like pie wedges.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TNwSYMnDSRI/AAAAAAAADM0/pE-mDSI8-2A/s1600/DSCN2647.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TNwSYMnDSRI/AAAAAAAADM0/pE-mDSI8-2A/s320/DSCN2647.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5538321848670046482" /></a><br /> Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper (or a Sil Pat - don't use tin foil. They will stick like nobody's business). Chill for 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TNwSYsSqo5I/AAAAAAAADM8/nFasthhzAPY/s1600/DSCN2648.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 320px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TNwSYsSqo5I/AAAAAAAADM8/nFasthhzAPY/s320/DSCN2648.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5538321857174479762" /></a><br />Brush each cookies with egg wash and sprinkle with a little sugar (you can mix in cinnamon as well here). Bake at 350 degrees for 15-20 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TNwSYzI-F2I/AAAAAAAADNE/3AEAXj9NgsA/s1600/DSCN2651.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TNwSYzI-F2I/AAAAAAAADNE/3AEAXj9NgsA/s320/DSCN2651.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5538321859012859746" /></a><br />Yum. I love how flaky the dough is. The cookies (like all cookies) are amazing when they are warm and fresh out of the oven. Maybe I will make you some for the holiday season.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com1tag:blogger.com,1999:blog-4143612117346171121.post-44860511613172032672010-11-01T08:00:00.002-04:002010-11-01T08:00:05.302-04:00Back to work, guys!No more dressing up in whimsical costumes and eating a lot of candy (or drinking a lot of booze) - it's Monday morning and you've got to get back to work. I hope you all had a fun and safe Halloween weekend. I spent mine sitting around in my pajamas, cooking and watching <a href="http://www.imdb.com/title/tt0165961/">Sports Night</a> on DVD. This is what happens when I work at four different places all week long. It makes me tired.<br /><br />One of the best things about fall vegetables is that they are instant comfort food. Mostly they revolve around things like potatoes and squash and they delight in being warm carb-y goodness. This recipe was given to me by my friend Alex many years ago, back in the days from when she knew how to cook and I didn't at all. She made this for me once and I loved it so much, I demanded the recipe and found it again recently, scribbled on the back of an old IRS form in the midst of my bookcase that collapsed (luckily, not on me). <br /><br />Alex's Butternut Squash Pasta<br /><br />1 small butternut squash, peeled and cut into a large dice (or one package from Trader Joe's)<br />8 shallots, peeled and halved length wise (I sliced mine)<br />1 or 2 Tbs brown sugar<br />2 Tbs olive oil<br />1 tsp salt<br />1/2 tsp pepper<br />1 Tbs fresh sage, torn<br />Parmesan cheese<br /><br />1 package pasta of your choice<br /><br />This is super simple, even I could do it before I could cook. <br /><br />Combine all the ingredients except cheese and pasta in a baking dish (the kind with raised sides - not a sheet). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMzGeTUoPpI/AAAAAAAADMM/0VI4rISSOAs/s1600/DSCN2630.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMzGeTUoPpI/AAAAAAAADMM/0VI4rISSOAs/s320/DSCN2630.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534016266016669330" /></a><br />Bake in the oven for 30 minutes at 475 degrees. While this happens, cook your pasta. Take the squash out of the oven and combine with your cooked pasta. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMzGegfW9RI/AAAAAAAADMU/i6V-KO4tY68/s1600/DSCN2631.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMzGegfW9RI/AAAAAAAADMU/i6V-KO4tY68/s320/DSCN2631.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534016269551334674" /></a><br />Top with cheese and serve. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMzGe4OUkPI/AAAAAAAADMc/af7iDf0x0so/s1600/DSCN2633.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMzGe4OUkPI/AAAAAAAADMc/af7iDf0x0so/s320/DSCN2633.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534016275922325746" /></a><br />This is so good. If you're into the whole salty-sweet thing, this is the dish for you. It's warm and comforting and super flavorful. Thanks to Alex for teaching me how to make it! It is really delicious.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-79606822834640066482010-10-29T19:47:00.006-04:002010-10-29T20:12:59.162-04:00Texas FoodMeredith and I had the chance for about three meals in Texas, so she showed me some iconic Texas cuisine: Mexican food, BBQ and "nuevo Texan food." First up: Mexican at<a href="http://www.joets.com/"> Joe T's</a>. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMtgbcHBrVI/AAAAAAAADLE/QhDBOcJzIPI/s1600/photo-2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMtgbcHBrVI/AAAAAAAADLE/QhDBOcJzIPI/s320/photo-2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533622591673183570" /></a><br />I may have disparaged it in the past, but I am here to eat my words. Tex-Mex is AMAZING. Who knew that hard taco shells could be delicious? I sure didn't.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtga0TMl9I/AAAAAAAADK0/PN1xfoe7jgo/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtga0TMl9I/AAAAAAAADK0/PN1xfoe7jgo/s320/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533622580986812370" /></a><br />Yes, that is rice and beans with two enchiladas and two tacos. And a margarita. I was really hungry. Meredith had chicken fajitas. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtgbDonj5I/AAAAAAAADK8/i_oXp1r0Q_Y/s1600/photo-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtgbDonj5I/AAAAAAAADK8/i_oXp1r0Q_Y/s320/photo-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533622585103191954" /></a><br />I'm sure they were good too.<br /><br />Many hours later, we tried real Texas BBQ at <a href="http://www.cousinsbbq.com/">Cousins.</a> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMthOT9bj3I/AAAAAAAADLM/bNxixM-CS9k/s1600/DSCN2656.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMthOT9bj3I/AAAAAAAADLM/bNxixM-CS9k/s320/DSCN2656.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533623465658781554" /></a><br />I had brisket - very different from how I make it (haha). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMthO3V1udI/AAAAAAAADLU/17PQCL28ZW8/s1600/DSCN2659.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMthO3V1udI/AAAAAAAADLU/17PQCL28ZW8/s320/DSCN2659.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533623475156400594" /></a><br />Check out the pink ring around the edge. That means it's good. Meredith had ribs. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMth1zyMc4I/AAAAAAAADLk/-VeJNvx8MnA/s1600/DSCN2661.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMth1zyMc4I/AAAAAAAADLk/-VeJNvx8MnA/s320/DSCN2661.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533624144216486786" /></a><br />I've never been a ribs person, but I may be reforming. I love eating with my hands. <br /><br />We had black eyed peas, fried okra and green beans on the side (not to mention the BBQ sauce). I don't really like BBQ sauce (at least not from a bottle), but this was good. Nice and tangy without too much smoky flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMthPCQJDFI/AAAAAAAADLc/8bvzwV-y0MU/s1600/DSCN2660.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMthPCQJDFI/AAAAAAAADLc/8bvzwV-y0MU/s320/DSCN2660.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533623478085291090" /></a><br />Also, they have giant goblets of beer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMth2VfFFKI/AAAAAAAADLs/WPmL-ffa-rc/s1600/photo-9.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMth2VfFFKI/AAAAAAAADLs/WPmL-ffa-rc/s320/photo-9.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533624153263117474" /></a><br />We then moved on to brunch at<a href="http://www.tillmansroadhouse.com/"> Tillmans.</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtip2kUgzI/AAAAAAAADME/jPAQAri4ZPk/s1600/DSCN2664.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 249px; height: 320px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtip2kUgzI/AAAAAAAADME/jPAQAri4ZPk/s320/DSCN2664.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533625038316798770" /></a><br />I had skirt steak with a poached egg over smoky gouda grits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtipm6VfaI/AAAAAAAADL8/Lbtj3p-k5c8/s1600/DSCN2663.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMtipm6VfaI/AAAAAAAADL8/Lbtj3p-k5c8/s320/DSCN2663.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5533625034114170274" /></a><br />It was absolute heaven. It's like all my favorite things together - runny eggs, juicy steak and cheese. Amazing. Who could ask for anything more?<br /><br />All in all - Texas food is just super great. Especially when you have a wonderful guide like Meredith. Thanks for the great trip!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com0tag:blogger.com,1999:blog-4143612117346171121.post-82826031152635701312010-10-27T21:18:00.003-04:002010-10-27T21:26:40.476-04:00Lena and Meredith go to Texas!9 years ago, Meredith visited me in California. I promised I would visit her the following summer, but one thing led to another and I never did. So, when she moved to Texas (temporarily), I flew down to finally see what the Lone Star state was all about. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMjQ9imKgrI/AAAAAAAADKc/uhLaGjzICTU/s1600/photo-6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMjQ9imKgrI/AAAAAAAADKc/uhLaGjzICTU/s320/photo-6.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532901897902129842" /></a><br />First of all, they have cowboy hats.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMjQ8cbU5jI/AAAAAAAADKM/g969bVjyHCE/s1600/photo-3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMjQ8cbU5jI/AAAAAAAADKM/g969bVjyHCE/s320/photo-3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532901879066191410" /></a><br />And real working, albeit touristy looking stockyards.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMjQ98NxnkI/AAAAAAAADKs/nNUFhf74LyI/s1600/photo-8.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TMjQ98NxnkI/AAAAAAAADKs/nNUFhf74LyI/s320/photo-8.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532901904779157058" /></a><br />There were real cowboys there! Meredith assured me that they were real and non-ironic. <br /><br />I bet you didn't know you could get wine tastings in the stockyards. But you can at the<a href="http://www.cowtownwinery.com/"> Cowtown Winery</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMjQ89YfaPI/AAAAAAAADKU/AmcYWD0mqzo/s1600/photo-5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TMjQ89YfaPI/AAAAAAAADKU/AmcYWD0mqzo/s320/photo-5.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532901887912667378" /></a><br />We did the robust red flight. It was nice! Authentic Texas wine....with grapes grown in California. Oh well, what can you do?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMjQ9qNdiJI/AAAAAAAADKk/Az0rDblJgLI/s1600/photo-7.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMjQ9qNdiJI/AAAAAAAADKk/Az0rDblJgLI/s320/photo-7.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532901899946002578" /></a><br />On to the food very very soon, I promise.<br /><br />Oh and Meredith took all these photos! She's the best.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com1tag:blogger.com,1999:blog-4143612117346171121.post-32799062010385506112010-10-21T22:28:00.004-04:002010-10-21T22:46:34.416-04:00Must cook greensMy CSA (that's community supported agriculture, or a farm share if you don't know) has been giving me an onslaught of collard greens lately. Being a nice Jewish girl from California, I had no idea what to do with this ultimate Southern green at all. Once I tried slicing them into slivers and sauteing them quickly with bacon (Gourmet said it was okay to do it that way), but Zack wrinkled up his nose and said "That's not how you're supposed to cook these" (He's from South of the Mason-Dixon line). So I threw in the towel and ordered a ham hock. What's a ham hock?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMD6tTo6xsI/AAAAAAAADJ0/Xtyeq4X2usk/s1600/DSCN2652.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMD6tTo6xsI/AAAAAAAADJ0/Xtyeq4X2usk/s320/DSCN2652.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5530695998683924162" /></a><br />That's a ham hock (post boiling for over an hour). I am honestly still not 100% sure what part of the pig it once came from. But they sure made for some nice collard greens. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMD6tp6XPtI/AAAAAAAADJ8/jkYj7hudEbQ/s1600/DSCN2653.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_dzqWV5AjZXU/TMD6tp6XPtI/AAAAAAAADJ8/jkYj7hudEbQ/s320/DSCN2653.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5530696004662673106" /></a><br />Lena's Ridiculous Not Southern Collard Greens<br /><br />3 large bunches of greens (I used two bunches of collard greens and one bunch of turnip greens), tough stems cut away<br />lots of water<br />white vinegar (about 1 Tbs)<br />1 giant ham hock<br />a little salt<br /><br />1. Wash your greens - mine came from a farm and so were kinda dirty.<br /><br />2. Put the ham hock in a giant pot of water - I used my Jewish grandmother's dutch oven. I'm sure she's rolling in her grave as I type. Add the vinegar and greens and bring to a boil. <br /><br />3. Bring the heat down and simmer for at least an hour. Add a little salt if you think you need it. I added it because I can't resist tinkering. <br /><br />4. That's it! Shred some of the meat from the ham hock and add it to the greens if you can't bear to think you paid a bunch of money for a giant piece of ham and now you're just throwing it away. Keep plenty of the water you cooked the greens in as well. It's super good. There will be way too much of it to save it all, but that's okay. This is how much I had leftover (after storing like 3 cups of it with the greens).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMD6t-OQr4I/AAAAAAAADKE/_8Gvjadchqs/s1600/DSCN2654.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TMD6t-OQr4I/AAAAAAAADKE/_8Gvjadchqs/s320/DSCN2654.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5530696010114838402" /></a><br />Full disclosure: I had no idea what to do with the ham hock once the greens were done boiling. I called my friend Danny and promptly blurted out "This is a weird question, but I'm asking you because you're from the South, even though you're Jewish," to which he replied "ham hock?" That is totally why we're friends. Amazing. He told me I should throw it away, which absolved me from keeping the weird boiled pig bone in my refrigerator for a week for no reason.<br /><br />The greens are good, I think! I have no reference point for them at all, but I ate them happily. Or to be more precise, tasted them happily and stored them in my fridge until I make a main dish to go with them. And possibly some cornbread.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2tag:blogger.com,1999:blog-4143612117346171121.post-65708235212042134682010-10-19T09:00:00.000-04:002010-10-19T09:00:07.408-04:00People want homemade dessert late at night tooMy friend Katie and I were having a great night drinking wine and watching <a href="http://www.imdb.com/title/tt1135503/">Julie and Julia</a> (if you haven't seen it, I'm pretty sure this movie is about me). Earlier in the evening I thought I'd make us a pie, but I got lazy. As the night went on, I really wanted pie, but I didn't want to wait a long time for it to cook or to chill the dough or all that rigamarole that comes with pie making. What's a girl to do? Make tiny pies of course.<br /><br />Katie and I peeled and diced an apple and divided it into two small ovenproof dishes. We squeezed some lemon juice on the apple pieces and sprinkled some cinnamon on top. Then I melted a few tablespoons of butter in the microwave and mixed in a few tablespoons of flour, sugar, and a pinch of salt. Then I glopped the flour/butter/sugar/salt mixture over the apples.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLy8ZpVCkyI/AAAAAAAADJk/mBW1N_i65ew/s1600/DSCN2608.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLy8ZpVCkyI/AAAAAAAADJk/mBW1N_i65ew/s320/DSCN2608.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529501591280980770" /></a><br />It's not pretty but it's gonna taste good. I turned the oven on and it would only go to 550 degrees (that happens sometimes. Gah). We threw the tiny pies in the oven and baked them for about ten minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLy8ZwblAWI/AAAAAAAADJs/iwvXPZewH3w/s1600/DSCN2611.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLy8ZwblAWI/AAAAAAAADJs/iwvXPZewH3w/s320/DSCN2611.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529501593187451234" /></a><br />Anytime you can make a homemade dessert that you can eat warm right out of the oven is a good time. These were super quick easy and went surprisingly well with the cheap dessert wine we were drinking. Impromptu baking is the best.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com0tag:blogger.com,1999:blog-4143612117346171121.post-40312829840778792182010-10-16T20:58:00.006-04:002010-10-16T22:18:41.622-04:00I stained my shirtLet's say it's a Saturday night. You've worked all week at jobs that you love but that are totally exhausting. Your husband is at work, leaving you all alone to empty the dishwasher and clear out your DVR. As you're trying to throw a Tupperware lid onto a top shelf, it falls to the ground. You lean over to pick it up and as you're standing, you crack your head on the very sharp edge of the microwave that never quite fit into the nook you tried to stuff it into. You end up on your knees on the floor and when you stand up, your head hurts. So you put your hand to your head and when you reach back and look at it, it's covered in blood. <br /><br />After applying pressure to your head with a dishtowel that you're never going to use again, you figure that the only thing to do is make a bittersweet chocolate and pear cake. <br /><br />True story.<br /><br />Don't worry, I'm totally fine, except that now I have both dried blood and cake batter in my hair. Sometimes I think that my grandmother's mental illness really has manifested itself in my brain (my hair?).<br /><br />This is one of those recipes that I glanced at online and decided it would be easy to make since I have a thousand pears and I don't like them very much. When I started making it, I realized it was a super crazy recipe. But I soldiered on. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLpcB_33xZI/AAAAAAAADJU/4DHg2M_XPYo/s1600/DSCN2624.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLpcB_33xZI/AAAAAAAADJU/4DHg2M_XPYo/s320/DSCN2624.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528832681946105234" /></a><br />Bittersweet Chocolate and Pear Cake - via (where else?)<a href="http://smittenkitchen.com/2009/01/bittersweet-chocolate-and-pear-cake/"> Smitten Kitchen</a><br /><br />1 cup all-purpose flour<br />1 tablespoon baking powder<br />1/4 teaspoon salt<br />3 eggs, at room-temperature<br />4 ounces (1 stick) unsalted butter<br />3/4 cup sugar<br />3 pears, peeled, in a small dice <br />3/4 cup bittersweet chocolate chunks (I used Ghiradelli bittersweet chocolate chips. They are my favorite things ever. If you've ever had a dessert I made, I probably used them)<br /><br />Preheat the oven to 350°F (or just turn it on and pray if your oven is demented, like mine is). Butter a 9-inch springform pan and dust with flour.<br /><br />Sift the flour, baking powder and salt together, set aside (or ya know, don't. I didn't).<br /><br />Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume. This step is crazy cool. I love using my stand mixer).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLpa1UPtGzI/AAAAAAAADIs/pHhXNTpsiMo/s1600/DSCN2612.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLpa1UPtGzI/AAAAAAAADIs/pHhXNTpsiMo/s320/DSCN2612.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528831364564851506" /></a><br />While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot. Mine got all foamy and had little brown flecks. I think it's okay though. This isn't it - this is my butter pre-browned, but I didn't get a chance to take a brown picture. Whoops.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLpa1qWPqmI/AAAAAAAADI0/ZtS1vchKjJU/s1600/DSCN2613.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLpa1qWPqmI/AAAAAAAADI0/ZtS1vchKjJU/s320/DSCN2613.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528831370497862242" /></a><br />Add the sugar to the eggs and whip a few minutes more.<br /><br />Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume. Full disclosure - I left my mixer on high by accident. We'll see how it turns out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLpa10LGQjI/AAAAAAAADI8/vNSfiq18lqw/s1600/DSCN2614.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLpa10LGQjI/AAAAAAAADI8/vNSfiq18lqw/s320/DSCN2614.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528831373135462962" /></a><br />See the little brown flecks from the butter? Yum.<br /><br />Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TLpcBNJ445I/AAAAAAAADJE/qOeuRwHam6c/s1600/DSCN2618.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TLpcBNJ445I/AAAAAAAADJE/qOeuRwHam6c/s320/DSCN2618.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528832668331467666" /></a><br />I love it when you make a cake where you put stuff on top and then the batter rises and covers it. Bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or a tester comes out clean.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TLpcBv1--bI/AAAAAAAADJM/EQ2gwV93f24/s1600/DSCN2620.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TLpcBv1--bI/AAAAAAAADJM/EQ2gwV93f24/s320/DSCN2620.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528832677643221426" /></a><br />This cake tastes really good. It's really light and the outside is all crisp but the inside is warm and cakey. Pears are the best when you add chocolate to them. Put some fresh whipped cream on top for an amazing end to a stupid bloody evening. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLpcCco4JqI/AAAAAAAADJc/8S2IReHEGCo/s1600/DSCN2626.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLpcCco4JqI/AAAAAAAADJc/8S2IReHEGCo/s320/DSCN2626.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528832689667843746" /></a>Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com3tag:blogger.com,1999:blog-4143612117346171121.post-72830124438633652242010-10-10T21:29:00.004-04:002010-10-10T21:42:36.538-04:00For my momThis evening, Zack and I sat down to a home cooked meal and he said "aaaah, food. You haven't cooked food all week." "That's not true!" I sniffed indignantly. "I cooked food on.......huh." Unless making Annie's mac and cheese and mixing in frozen peas count as cooking, I really haven't cooked in a week. <br /><br />I made these last week for my Mom's birthday. My mom really loves marzipan (god knows why - I think it's kinda icky). Sometimes in the past, I've sent her a big box of See's Candy custom filled with marzipan. But this year, I figured I'd give it a shot. I've only had about 50/50 luck so far with candy things, but the recipe made it seem totally feasible (thank you<a href="http://smittenkitchen.com/"> Smitten Kitchen</a>. You are the best).<br /><br />Marzipan for Mom - <a href="http://smittenkitchen.com/2006/12/almond-joy/">adapted from Smitten Kitchen</a><br /><br />8 ounces blanched almonds (I only had 6 oz, so I adjusted accordingly)<br />1 3/4 cups confectioners’ sugar (I used 1 1/4 cups)<br />1 tablespoon almond extract (I left this the same)<br />4 tablespoons corn syrup (ditto - gotta make sure it lasts as I ship it across the country)<br />Bittersweet chocolate - less than one bag of Ghiradelli chips will do it<br /><br />Grind the almonds in a food processor for about two minutes: it will first become crumbly, and the crumbs will get successively smaller until it is more of a fine powder. Keep it going through this stage, and when it nearly forms clumps, that’s when you’ve got it right.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLJrLQul2sI/AAAAAAAADIc/CNFtGAE8-aA/s1600/DSCN2601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TLJrLQul2sI/AAAAAAAADIc/CNFtGAE8-aA/s320/DSCN2601.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5526597533950139074" /></a><br />Mine actually formed clumps. Whatever. It'll be fine.<br /><br />Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil (I rolled it into a log) and refrigerated until needed.<br /><br />I did that (whoops, no pictures) and melted some chocolate in a double boiler. Then I rolled the marzipan into balls and dipped them in the chocolate (I used two spoons - that's a good method. You don't want to touch it with your fingers and leave weird chocolate fingerprints everywhere). Let them cool in the fridge and you've got candy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLJrLhCbnBI/AAAAAAAADIk/d9YLPyPvSB4/s1600/DSCN2604.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TLJrLhCbnBI/AAAAAAAADIk/d9YLPyPvSB4/s320/DSCN2604.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5526597538328321042" /></a><br />Yay! I did it. It tasted pretty good (as far as I can tell - who knows with marzipan), but I guess we'll have to wait and see if my mom likes it. Hopefully she'll let us know in the comments.<br /><br />Happy Birthday Mom!Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com1tag:blogger.com,1999:blog-4143612117346171121.post-30761610753769497142010-09-30T21:53:00.004-04:002010-09-30T22:10:32.169-04:00I've been waiting on theseI am deeply ambivalent about these candies - on the one hand, they are delicious. On the other hand, they burned my finger and I had to sit with it soaking in an ice bath for two hours because it hurt so bad. But ultimately, I decided that you deserve to know about it. Also I have no other pictures of anything to post. I suck lately.<br /><br />Chocolate Covered Almonds - from <a href="http://www.seriouseats.com/recipes/2010/02/chocolate-covered-almonds-italian-confetti-candy-recipes.html#continued">Serious Eats</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TKVClpPUOPI/AAAAAAAADIM/npDvrWTpOXU/s1600/DSCN2582.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TKVClpPUOPI/AAAAAAAADIM/npDvrWTpOXU/s320/DSCN2582.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5522893732532467954" /></a><br />1 1/2 cups whole almonds<br />1/2 cup + 2 tablespoons granulated sugar<br />2 tablespoons water<br />1/2 teaspoon salt<br />1/2 teaspoon cinnamon<br />4 ounces semisweet chocolate<br />2 tablespoons cocoa powder<br /><br />These are great because they're so much more complex than just regular chocolate covered almonds. The cinnamon sugar level is truly addictive. They make a great snack.<br /><br />Preheat oven to 325°F and toast almonds on a baking sheet for approximately 6 to 8 minutes.<br /><br />In a medium saucepan, cook the warm almonds, sugar, water, salt and cinnamon over medium heat until the almonds begin to have a dry and sandy sugar coating. Be sure to stir the almonds constantly to prevent them from caramelizing. I'm not sure I ever got to the dry sandy coating place - but they still were fine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TKVClbGmuII/AAAAAAAADIE/YWunc_UzMGo/s1600/DSCN2581.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TKVClbGmuII/AAAAAAAADIE/YWunc_UzMGo/s320/DSCN2581.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5522893728737835138" /></a><br />Spread the sugar-coated almonds onto a baking sheet and place in the refrigerator to cool, approximately 20 minutes.<br /><br />By no means should you touch one of the hot almonds with your finger to see if they're cool yet. They're not and you will probably get a super painful second degree burn on your finger like I did because I am stupid. Oh well.<br /><br />While the almonds are cooling, melt the chocolate over a double boiler (or you know, a pot of simmering water with a metal bowl in it. Or the microwave. Whatever). <br /><br />Transfer the cooled almonds to a large mixing bowl and add the melted chocolate. Gently stir until completely coated with chocolate, then spread onto a baking sheet. Cover the baking sheet with parchment paper for easy clean up.<br /><br />Place the chocolate-covered almonds in the refrigerator to set, approximately 20 to 30 minutes. Once the chocolate coating has hardened, transfer the almonds to a large mixing bowl and add the cocoa powder (or put them in the jar you're going to keep them in, add the cocoa powder and shake it). Gently toss the nuts until well coated. Store in the refrigerator or a very cool, dry place until ready to serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TKVCmgITW-I/AAAAAAAADIU/52ZckieT0Ws/s1600/DSCN2585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TKVCmgITW-I/AAAAAAAADIU/52ZckieT0Ws/s320/DSCN2585.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5522893747267001314" /></a><br />I know they don't look like much, but these are great. I kept them in the fridge and kept eating one or two as a special treat - which is kind of dangerous in a way. Whoops. But they're gone now. Problem solved.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com4tag:blogger.com,1999:blog-4143612117346171121.post-60711617211199559412010-09-24T14:21:00.004-04:002010-09-24T14:37:54.653-04:00Really good dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_dzqWV5AjZXU/TJzvCawrqKI/AAAAAAAADH8/e7CtidWOFi8/s1600/DSCN2580.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_dzqWV5AjZXU/TJzvCawrqKI/AAAAAAAADH8/e7CtidWOFi8/s320/DSCN2580.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5520550068071671970" /></a><br />So a while ago, I had some friends over for dinner and I served chopped liver as an appetizer. I've done this in the past and certain friends are never too thrilled about this. I guess not everyone likes organ meat as much as Zack does. Crazy people. But in deference to them, I decided to make another dip that is liver-free - roasted red pepper dip. Also, I had about five red peppers in the bottom of my fridge that I need to use. <br /><br />1 15-ounce can of white cannelini or navy beans<br />1 small jar roasted red peppers, or about 1 cup, drained - or roast your own red peppers!<br />3 ounces cream cheese, softened<br />1 clove garlic, minced<br />Juice from half a lemon<br />Salt and pepper to taste<br /><br />If you want to roast your own peppers, it's super easy. Just heat your over to 400 degrees, throw your peppers on a baking sheet and roast them until soft (about 45 minutes). Once they're soft, just throw them in a bowl and cover the top with a plate or a lid. After about 15 minutes, the steam will have loosened the skins and they'll be cool enough to remove the skins (just use your hands. It'll be fine). But if you don't want to do that - just buy a jar and go nuts.<br /><br />Take all the ingredients and throw them in a food processor or blender. Blend until smooth and garnish with some fresh herbs like parsley or chives to make it look pretty. Serve with crackers.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com1tag:blogger.com,1999:blog-4143612117346171121.post-31861199444262121552010-09-17T20:16:00.001-04:002010-09-17T20:17:16.827-04:00I promise to update soon........if you donate to Arts for All. I have to raise $1000 so that tiny children can see an amazing play and be enriched artistically. You know you want to help me. <br /><br /><script type="text/javascript" src="http://www.globalgiving.org/javascript/widget/widget.js"> { "fundraiserId" : "4450", "ggtid" : "D8D09D1D1DA92F71E89159DE45EDF699" } </script><br /><br />Thanks :)Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com0tag:blogger.com,1999:blog-4143612117346171121.post-71558827767203558652010-09-12T13:26:00.005-04:002010-09-12T13:56:04.241-04:00Computer mishigasThis week we've been switching computers around, meaning that all my files have been flying around in cyberspace, from hard drive to portable drive and back. I've finally gotten some semblance of my regular set up back, so here we go - it's cookie time.<br /><br />I've had this recipe bookmarked for ages. Not having a stand mixer held me back from trying it, but no more! I know have everything I could possibly need for baking amazingness. <br /><br /><a href="http://smittenkitchen.com/2007/01/in-which-world-peace-eludes-me/">Dorie Greenspan's World Peace Cookies, via Smitten Kitchen</a> <br /><br />- a funny side note about these cookies - I had a friend try to make them awhile back and they turned out terribly for him. "This recipe didn't work," he told me. "Why not?" I asked. "Well, I didn't have a stand mixer," he said. "Hmmmm..." My brain started whirring and clicking. "Also, I didn't chill the dough." He admitted finally. Enough said. I am happy to report that with a stand mixer and three hours of dough chilling, these cookies turned out perfect and amazing. <br /><br />1 1/4 cups all-purpose flour<br />1/3 cup unsweetened cocoa powder<br />1/2 teaspoon baking soda<br />1 stick plus 3 tablespoons unsalted butter, at room temperature<br />2/3 cup (packed) light brown sugar<br />1/4 cup sugar<br />1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt<br />1 teaspoon vanilla extract<br />5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips<br /><br />Sift the flour, cocoa and baking soda together (or, you know, skip this step. I totally did).<br /><br />Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more (this is why you need a stand mixer. 2 minutes on a stand mixer is like forever by hand).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TI0SZEoOE5I/AAAAAAAADHc/PDWCet72hEY/s1600/DSCN2450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TI0SZEoOE5I/AAAAAAAADHc/PDWCet72hEY/s320/DSCN2450.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516085340547191698" /></a><br /><br />Turn off the mixer. Pour in the flour mixture (you know, flour/cocoa and baking soda) - cover your mixer with a kitchen towel or the flour cover that your mixer comes with - pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TI0SaQGMAtI/AAAAAAAADHk/rTyxwwjJIsw/s1600/DSCN2453.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TI0SaQGMAtI/AAAAAAAADHk/rTyxwwjJIsw/s320/DSCN2453.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516085360805544658" /></a><br />Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)<br /><br />Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.<br /><br />Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_dzqWV5AjZXU/TI0SaqhvpZI/AAAAAAAADHs/uOxa8ZbxQS8/s1600/DSCN2462.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_dzqWV5AjZXU/TI0SaqhvpZI/AAAAAAAADHs/uOxa8ZbxQS8/s320/DSCN2462.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516085367900448146" /></a><br />My picture is of the log after I cut most of it. Whoops! I always forget to take my pictures.<br /><br />Bake the cookies one sheet at a time for 12 minutes — they won’t look done but that's okay! You just have to take it on faith that they are. Transfer the baking sheet to a cooling rack and let the cookies rest until they are just barely warm. Then eat them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_dzqWV5AjZXU/TI0Sb0W3O8I/AAAAAAAADH0/m2o9Enb2me4/s1600/DSCN2470.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_dzqWV5AjZXU/TI0Sb0W3O8I/AAAAAAAADH0/m2o9Enb2me4/s320/DSCN2470.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516085387719031746" /></a><br />The cookies are delicious, kind of like chocolate shortbread but better. They are a great accompaniment to a train ride up to <a href="http://godthatsgoodblog.blogspot.com/2010/09/tomato-weekend.html">tomato weekend</a>! They are worth the effort for sure.Lenahttp://www.blogger.com/profile/16874549033665981010noreply@blogger.com2