tag:blogger.com,1999:blog-28141462210993672852024-03-27T02:36:24.036-04:00FEAST EVERYDAY Inspiring Recipes with Step-by-Step Photos.
Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comBlogger997125tag:blogger.com,1999:blog-2814146221099367285.post-2523669133442398402024-03-24T13:48:00.020-04:002024-03-24T13:57:08.129-04:00Bourbon Beef Stew (NYTimes) by Barbara<div style="text-align: left;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAUTHWD2GyXgB22E_CHQ8RNvRRqRAc_EgvnzqKixWsBuVTDPmNDGqJIc-SZlvMM7_qHBN4BnAijfqRHlzkv_Ay3RbyqfnPTWDWyvolAzaz_VVgpuPrNH1ziKZoAK-4JuDK1WKLcXKsS7GMdAuDomxaMChrOkwuxQb8uqnwqoZWpJxG0MXf1ZtbX9UAPw/s4592/P1010442.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAUTHWD2GyXgB22E_CHQ8RNvRRqRAc_EgvnzqKixWsBuVTDPmNDGqJIc-SZlvMM7_qHBN4BnAijfqRHlzkv_Ay3RbyqfnPTWDWyvolAzaz_VVgpuPrNH1ziKZoAK-4JuDK1WKLcXKsS7GMdAuDomxaMChrOkwuxQb8uqnwqoZWpJxG0MXf1ZtbX9UAPw/s1600/P1010442.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: times;">Deep, Rich Flavors from the Bourbon and the Tomato Paste</span></i></td></tr></tbody></table><br /></div><div style="text-align: left;"><span style="font-family: times;"><i>Made this comforting stew yesterday. And will have it for leftovers today. Perfect for a cold, snowy day while we watch March Madness basketball.</i></span></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: times;">---Barbara</span></i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjn9k5CzGu-SesStIjvNsR6oPz5H1LIOtc6P41zdyTyaA-7TOeG8A_kCgSrrvDRiEhuQyamHBwzGPQ6w2vIM57PDxdYUX043x_eJCs3wlvIXYGH5-SHKuo4ObYDib0fItQSR94m4CfZ7YVwspuIKUjM0u2_moGryy18PyEjhCYg5JIEMtELdMKV5Cv9pE/s4592/P1010416e.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjn9k5CzGu-SesStIjvNsR6oPz5H1LIOtc6P41zdyTyaA-7TOeG8A_kCgSrrvDRiEhuQyamHBwzGPQ6w2vIM57PDxdYUX043x_eJCs3wlvIXYGH5-SHKuo4ObYDib0fItQSR94m4CfZ7YVwspuIKUjM0u2_moGryy18PyEjhCYg5JIEMtELdMKV5Cv9pE/s1600/P1010416e.JPG" width="320" /></a></div></i><b style="font-family: inherit; font-size: xx-large;">Bourbon Beef Stew</b></div><div style="text-align: left;"><span style="font-family: times; font-size: x-small;"><i>(adapted from a NYTimes recipe by Vallery Lomas)</i></span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-small;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><i><b>Serves 6 to 8</b></i></span></div><div style="text-align: left;"><span style="font-family: inherit;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: inherit;"><i>For the marinade and browning the beef:</i></span></div><div style="text-align: left;"><span style="font-family: inherit;">3 lbs. chuck steak, cut into 8 pieces </span></div><div style="text-align: left;"><span style="font-family: inherit;">1 T. sugar</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/4 cup lemon juice (1 large lemon)</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/3 cup olive oil</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 T. soy sauce</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 T. Worcestershire sauce</span></div><div style="text-align: left;"><span style="font-family: inherit;">salt & pepper</span></div><div style="text-align: left;"><span style="font-family: inherit;">garlic powder</span></div><div style="text-align: left;"><span style="font-family: inherit;">onion powder</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><i>For the stew:</i></span></div><div style="text-align: left;"><span style="font-family: inherit;">2 -3 T. oil for browning the beef </span></div><div style="text-align: left;"><span style="font-family: inherit;">3 carrots, scraped and cut into large chunks</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 onions, cut into quarters</span></div><div style="text-align: left;"><span style="font-family: inherit;">5-6 cloves garlic, chopped</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 bay leaves</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 T. dried French thyme</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 T. tomato paste</span></div><div style="text-align: left;"><span style="font-family: inherit;">salt and pepper</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 quart beef stock (4 cups), unsalted</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/3 cup Bourbon</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">The day before or in the early moring, remove the chuck steak from its wrapper, pat dry and sprinkle both side with sugar. Place on a plate, uncovered, and refrigerate to air dry, until time to marinate it. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Four to five hours in advance of starting the stew, make the marinade.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfF4Wa4440CpQFpRIW12RnS9DXGsGiSkFTUXJONKcdmgxbBlGsRiP9lDDj2HeZSV25py3qXt0cP3VrV7IKeo5yrCMCvgsGQCE0NQ89oKTS7R5vtDhZ8obsZYwOLtg-TDL-b4ioZW3gTgvl49n7BFW0E_VwFEMXq7vWt2sMd7wKJJsu1Cz7M2KqvHzfLM/s4592/P1010400e.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfF4Wa4440CpQFpRIW12RnS9DXGsGiSkFTUXJONKcdmgxbBlGsRiP9lDDj2HeZSV25py3qXt0cP3VrV7IKeo5yrCMCvgsGQCE0NQ89oKTS7R5vtDhZ8obsZYwOLtg-TDL-b4ioZW3gTgvl49n7BFW0E_VwFEMXq7vWt2sMd7wKJJsu1Cz7M2KqvHzfLM/s1600/P1010400e.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Combine lemon juice, olive oil, soy sauce, Worcestershire sauce in a plastic bag. Add the lemon halves, too. Cut the chuck steak into 8 pieces, pierce them with a fork, and add to the plastic bag, Massage the marinade into the meat, so that all the pieces are well coated. Place in the refrigerator on a plate for 4 to 5 hours, turning the bag over whenever you remember to do it. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Time to make the stew:</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Preheat the oven to 300 degrees. Remove the top rack, if needed, to allow room for the stockpot.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Prepare the onions, carrots, and garlic. Measure out the bourbon, tomato paste and beef stock so you will be ready. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Remove the chuck steak pieces and pat them dry. (Discard the marinade. I used it for companion roasted potatoes. But it doesn't get used in the stew.)</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Sprinkle the chuck beef pieces with salt and pepper, onion powder and garlic powder.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9Up7iS_k7KZzITWAOWt9lq8gieyisbNEg7XLDW-w06dB13fsxxZ5E3mFMF-KrzWUfjfeaA0z8iN3eSEYb9RpfXGpaGpnwOgQ0Cm89uX7bc4UJICKJGhsey9x0budCOtNb2Uvf1W8_AYHQABVZnv6-RgaQHO0rRKtwDYpcYQSU9gKBgIlDVUqAk06EaY/s4592/P1010417.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9Up7iS_k7KZzITWAOWt9lq8gieyisbNEg7XLDW-w06dB13fsxxZ5E3mFMF-KrzWUfjfeaA0z8iN3eSEYb9RpfXGpaGpnwOgQ0Cm89uX7bc4UJICKJGhsey9x0budCOtNb2Uvf1W8_AYHQABVZnv6-RgaQHO0rRKtwDYpcYQSU9gKBgIlDVUqAk06EaY/s1600/P1010417.JPG" width="320" /></span></a></div><span style="font-family: inherit; font-size: small;">In a heavy stock pot with a cover, large enough to brown the beef and hold all the ingredients and the stock, heat up the oil on medium-high until shimmering. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzmjSKXRmdMbdcPbnftRWc5At5rHSXfc9H3EWLKOCpoXzDVWncnn391nQgn4Zu72G1At_6idGj66qlQAWYykn26lbQgx4HmCjLxTMt_tXJtXB4VRCAF26mS4iwbALBm53t_iePIna8Ocx68NZXhLKAUr-7Xg83FYxY1iiv4XmbriVN7GSri60v5B2J0c/s4592/P1010418.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzmjSKXRmdMbdcPbnftRWc5At5rHSXfc9H3EWLKOCpoXzDVWncnn391nQgn4Zu72G1At_6idGj66qlQAWYykn26lbQgx4HmCjLxTMt_tXJtXB4VRCAF26mS4iwbALBm53t_iePIna8Ocx68NZXhLKAUr-7Xg83FYxY1iiv4XmbriVN7GSri60v5B2J0c/s1600/P1010418.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Place the beef carefully in the hot oil, turn up the heat to high, and brown until crusty on all sides. You may have to do it in batches to have enough room to properly brown the beef. Remove from the pan, and turn down the heat to medium.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Deglaze the pan with bourbon. If there isn't enough liquid, then add some of the beef stock. Use a wooden spoon or spatula and scrape all of the brown bits off the bottom and sides of the pot.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiL8Yizpm8ShMZp_EMTJZnxXsmuEHAQAzXsyKzylzD4TC-mKRxgFiutQ-47lDPCboFApr7By-aAgdydRI-tMkNNm_paOSS6KOoORygz2KPCLawx2fn2bBbKls4gePhyoWoHXPjWTPrSTMHncURkCNr6uBo5042Zj-8obhiumBSF0xSRVw0veYtyYjZRho/s4592/P1010421.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiL8Yizpm8ShMZp_EMTJZnxXsmuEHAQAzXsyKzylzD4TC-mKRxgFiutQ-47lDPCboFApr7By-aAgdydRI-tMkNNm_paOSS6KOoORygz2KPCLawx2fn2bBbKls4gePhyoWoHXPjWTPrSTMHncURkCNr6uBo5042Zj-8obhiumBSF0xSRVw0veYtyYjZRho/s1600/P1010421.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Add the tomato paste, and coat all the vegetables and cook until the lumps are gone, stirring. </span></div></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Add the maple syrup and stir in well.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjTwBUIC2w6tdvNlpVBoS0lHmMqktz7FRCSuz4AAaIinFVFOKNHEezsjp3hcTgngsNPEecfJFJBI0M-34fhks4y38zemNZkG1VTVkyIcSIfXzX4St1z-KJWU0HDhgDO167DdRpmcnUU63EoCfcJaMCdPs-zhGD0Si5i_W1C3tM0Ym0qXHzSo7jH0iXV0/s4592/P1010426.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjTwBUIC2w6tdvNlpVBoS0lHmMqktz7FRCSuz4AAaIinFVFOKNHEezsjp3hcTgngsNPEecfJFJBI0M-34fhks4y38zemNZkG1VTVkyIcSIfXzX4St1z-KJWU0HDhgDO167DdRpmcnUU63EoCfcJaMCdPs-zhGD0Si5i_W1C3tM0Ym0qXHzSo7jH0iXV0/s1600/P1010426.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit; font-size: small;">Add the onions, carrots and garlic and coat all them in the hot oil. Turn up the heat to medium high</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI6EUyWfaz-uLI23kcyTuwciOtZ1YXmx8IK3PXI_ntcDLeOpkreKoTpP2lxChw83lRkhKRJaIAgzpsiX0utoVQW-m_PmV830kD4d_JrW5Gzv09IDALZNjbEbssfIQiMb7A0uuGDJ7K9zxRVEBEtaLilfIBsJK6ZXOhC4sfFfU_wcujP4euD3YtDo3MXI/s4592/P1010428.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI6EUyWfaz-uLI23kcyTuwciOtZ1YXmx8IK3PXI_ntcDLeOpkreKoTpP2lxChw83lRkhKRJaIAgzpsiX0utoVQW-m_PmV830kD4d_JrW5Gzv09IDALZNjbEbssfIQiMb7A0uuGDJ7K9zxRVEBEtaLilfIBsJK6ZXOhC4sfFfU_wcujP4euD3YtDo3MXI/s1600/P1010428.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Then add the bay leafs and thyme. Add a little salt and pepper.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3COrgcFvhhT0x-XkNv5dJx5MIRgc6XoB-ibHtPR6Op-hlcN-38-fW3qrNEfUExhghXbxVHbtBRESKcjKOutgPx7vJPkOBIKC35M7stRLeDdSK7qHfzlo4OX0xGHub_zyKxijj2D-3MQgrBsJPp36rIyViRkrETIeYaFwV07NTR2IV8RizVuubpX6sjM0/s4592/P1010431.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3COrgcFvhhT0x-XkNv5dJx5MIRgc6XoB-ibHtPR6Op-hlcN-38-fW3qrNEfUExhghXbxVHbtBRESKcjKOutgPx7vJPkOBIKC35M7stRLeDdSK7qHfzlo4OX0xGHub_zyKxijj2D-3MQgrBsJPp36rIyViRkrETIeYaFwV07NTR2IV8RizVuubpX6sjM0/s1600/P1010431.JPG" width="320" /></span></a></div><span style="font-family: inherit; font-size: small;">Add the stock.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5EwCKcoRE77EV5dMbsjIO3IwKT4hr_uRnzdBzwBg80XzOJwwA5SKSVyGFbzy1q9gWrAbo_qs232CfXfiLN-ByjCtKaJZIfb35tMP5Qe30VYMQVc2KFjhhIB9oJdu0Uszncla_jEqcL3hfjKjOiD8JFApjUn0tks4WmGzLPqu_K-RUOI_taCPti25K20/s4592/P1010433.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5EwCKcoRE77EV5dMbsjIO3IwKT4hr_uRnzdBzwBg80XzOJwwA5SKSVyGFbzy1q9gWrAbo_qs232CfXfiLN-ByjCtKaJZIfb35tMP5Qe30VYMQVc2KFjhhIB9oJdu0Uszncla_jEqcL3hfjKjOiD8JFApjUn0tks4WmGzLPqu_K-RUOI_taCPti25K20/s1600/P1010433.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Return the beef to the pot, submerging each piece into the broth. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Bring to a simmer.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FrWKVh-7-_Zvw6zLOoX8bpfd3d2SNUkw0ASduPaF4XNja1K61xrRRjqfmOYBL6U8g5tppI7bBJZkfFb7_F75TELfhTMyJ-kHMz0YSVOuSq75NmXAyCHbuFGGsBZuOmeD86fMGCsCznnq4IGK6ZULtKvpCwVxcDNnE-Ch3MxgQzVPanUNVMZ-20JhbR4/s4592/P1010435.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FrWKVh-7-_Zvw6zLOoX8bpfd3d2SNUkw0ASduPaF4XNja1K61xrRRjqfmOYBL6U8g5tppI7bBJZkfFb7_F75TELfhTMyJ-kHMz0YSVOuSq75NmXAyCHbuFGGsBZuOmeD86fMGCsCznnq4IGK6ZULtKvpCwVxcDNnE-Ch3MxgQzVPanUNVMZ-20JhbR4/s1600/P1010435.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Cover and place in the oven at 300 degrees for 2.5 hours. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIkgogcTTUhvkyMS1kv7oulEVi1ySHWzJQNB19fBOyR3D3O5oC7tGwkYyO1Dw6l4TVRzVXQCqBg8wEO_xHkinqrLDrxuVe_lRvK4k9ZX7J3cUjMYOBAplzMFLwF95Xk7NBj2welknR2Cp3XE8YMzFB9-UZQZrRzfkwLAIRBg0_Y8NAhPDEx3Mru37pDo/s4592/P1010442.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIkgogcTTUhvkyMS1kv7oulEVi1ySHWzJQNB19fBOyR3D3O5oC7tGwkYyO1Dw6l4TVRzVXQCqBg8wEO_xHkinqrLDrxuVe_lRvK4k9ZX7J3cUjMYOBAplzMFLwF95Xk7NBj2welknR2Cp3XE8YMzFB9-UZQZrRzfkwLAIRBg0_Y8NAhPDEx3Mru37pDo/s1600/P1010442.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Remove from the oven. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Using tongs, remove 2 pieces of beef per person and place in a deep plate. Scoop out a few carrots and onions for each plate. If desired, pour some sauce over each piece of beef.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">You could place the beef over a bed of mashed potoates or rice, and then you might want more sauce.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMb9KsMKH5csY7b2kJqe4RIQe253DPb8rPnBTawq0h6Llvx99kYsiqUammpuBpbjAJpEIkS79AFzCFvofxi08Se0h3LUR77lRzHGlt8dN0PycHUIwgjYFe52f068UvXTm4jB02LJLKuPNvWMk-x5jllg2cXwgTQ7LfOAPUEN0hIwZ0N2Dl9JX_qYGfoo8/s4592/P1010450.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMb9KsMKH5csY7b2kJqe4RIQe253DPb8rPnBTawq0h6Llvx99kYsiqUammpuBpbjAJpEIkS79AFzCFvofxi08Se0h3LUR77lRzHGlt8dN0PycHUIwgjYFe52f068UvXTm4jB02LJLKuPNvWMk-x5jllg2cXwgTQ7LfOAPUEN0hIwZ0N2Dl9JX_qYGfoo8/s1600/P1010450.JPG" width="320" /></span></a></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44N1DUDUIx9DJkWKgevuYtA-NElc5oeSCgbslhbPXh4gTrZhoEBTFABylPMIzayETK_cQt7-9VRVF0uS8zgXXhVK74oq4SHbC7hQYWzK0n2eKNY6_sg0XPnd6hqhMsv5gpFvubXvkdLk_2HDgOiBYWEdO7uIg3jajVNJGW2MM8RNjc0UrQ8yxzSYe4Kg/s4592/P1010451.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44N1DUDUIx9DJkWKgevuYtA-NElc5oeSCgbslhbPXh4gTrZhoEBTFABylPMIzayETK_cQt7-9VRVF0uS8zgXXhVK74oq4SHbC7hQYWzK0n2eKNY6_sg0XPnd6hqhMsv5gpFvubXvkdLk_2HDgOiBYWEdO7uIg3jajVNJGW2MM8RNjc0UrQ8yxzSYe4Kg/s1600/P1010451.JPG" width="320" /></span></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">I served our beef with roasted potates and a creamy arugula salad.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">I stored the beef and the broth separately so I can remove the fat to make onion soup for later in the week. We'll have the meat, and potato leftovers with a salad again tonight. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">B</span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-small;"><br /></span></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-18081884564216037022024-03-20T12:29:00.004-04:002024-03-20T12:29:55.092-04:00Petite Palmiers ( Mini Puff Pastries) by Barbara<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_b61FAWLPOcixYiQn_fisgwjo9ul_PiJyDxXGq3Camv0Epy4bM8VU22S_z7QOSwJiLBjCshC8_AodpnVjhncwDGmkca4D9jghPKpEC8tAiTKjuQESldjmZoCqRzfXsGQOmRrZaOv3j_1-Gv_Q12be2JxBdRQL3BSGIwL9sKmvSPFVuqbzTqZHOFFpQk/s3024/IMG_0646.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_b61FAWLPOcixYiQn_fisgwjo9ul_PiJyDxXGq3Camv0Epy4bM8VU22S_z7QOSwJiLBjCshC8_AodpnVjhncwDGmkca4D9jghPKpEC8tAiTKjuQESldjmZoCqRzfXsGQOmRrZaOv3j_1-Gv_Q12be2JxBdRQL3BSGIwL9sKmvSPFVuqbzTqZHOFFpQk/s1600/IMG_0646.jpg" width="320" /></a></div><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Made these to take to a friend this morning. Originally posted the recipe in 2015. </span><span style="font-family: times;">It's an old Ina Garten recipe that I've made many, many times over the years. </span><span style="font-family: times;">It's from her <i>Barefoot in Paris</i> cookbook.</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Very simple ingredients--- just puff pastry, salt and sugar. </span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Click to see the recipe </span><a href="https://feasteveryday.blogspot.com/2015/01/petite-palmiers-elephant-ears.html" style="font-family: times;">here</a><span style="font-family: times;">.</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Follow the steps and photos for how to roll out the dough and fold them into palmiers. Then, bake for 12 minutes, flipping once to brown and carmelize on both sides.</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">B</span></div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-6891439278029293252024-03-15T16:38:00.008-04:002024-03-15T16:43:22.519-04:00Caraway Pumpkin Soup by Barbara<div style="text-align: left;"><i><span style="font-size: 12.5pt; mso-bidi-font-size: 11.0pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUGnHsn2It1SdvNTScHTkUmTAFy8UKkSooNePss0qlYAkfPXaSpOuudNJVemiluyShWifgfoK6u3y14XUKnUTnRLHrDKeq8nVk_3vnhu7QVbH_SIPJ5uAlvAN4i1IlDIAUixHCO0XQ0b-5Q8AeE6gRnXBc2x542MkkdCwSihnwBnkIOEsi_7UV_jAdA0/s424/Picture1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="424" data-original-width="330" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUGnHsn2It1SdvNTScHTkUmTAFy8UKkSooNePss0qlYAkfPXaSpOuudNJVemiluyShWifgfoK6u3y14XUKnUTnRLHrDKeq8nVk_3vnhu7QVbH_SIPJ5uAlvAN4i1IlDIAUixHCO0XQ0b-5Q8AeE6gRnXBc2x542MkkdCwSihnwBnkIOEsi_7UV_jAdA0/s1600/Picture1.jpg" width="311" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="margin-left: 3.65pt;"><i><span style="font-size: 12.5pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: times;">Welcome Home Soup</span></span></i></div></td></tr></tbody></table><br /><span style="font-family: times;">Weary from our
overnight flight from Hawaii and long layover in Detroit, we had no desire to
go to the grocery store. So, this
caraway soup from the freezer saved the day.
It was one of my experiments from
last year. I combined pumpkin, cabbage
and caraway seeds with shallots into a surprisingly good soup. </span></span></i></div><div style="text-align: left;"><i style="mso-bidi-font-style: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o88f23YTFNR8uBD6bago8CC0PjOXSLZu1Fy7vmprzcnIoCRvCl7WznPfwhhGHvBeu_h1H_ER_BbmDVtF3atlKyg4AE8fKuDvaN535bwVWjvfbSkHfadE4rgYwHgM5B3xMMzqZB-UhGEpKeOjv3TbGdPjQoYZSuLBy-EWlICVhm2kTO7Nkq6HcC6u5fM/s4032/IMG_9422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o88f23YTFNR8uBD6bago8CC0PjOXSLZu1Fy7vmprzcnIoCRvCl7WznPfwhhGHvBeu_h1H_ER_BbmDVtF3atlKyg4AE8fKuDvaN535bwVWjvfbSkHfadE4rgYwHgM5B3xMMzqZB-UhGEpKeOjv3TbGdPjQoYZSuLBy-EWlICVhm2kTO7Nkq6HcC6u5fM/s1600/IMG_9422.jpg" width="240" /></a></div></i></div><div style="text-align: left;"><i style="mso-bidi-font-style: normal;"><span style="font-family: times; font-size: 12.5pt; mso-bidi-font-size: 11.0pt;">Caraway<span style="letter-spacing: 0.65pt;">
</span>has<span style="letter-spacing: 0.65pt;"> </span>a<span style="letter-spacing: 0.65pt;"> </span>background<span style="letter-spacing: 0.65pt;"> </span>anise<span style="letter-spacing: 0.65pt;"> </span>flavor<span style="letter-spacing: 0.65pt;"> </span><span>yet</span><span style="letter-spacing: 0.65pt;"> </span>it's<span style="letter-spacing: 0.65pt;"> </span>not<span style="letter-spacing: 0.65pt;"> </span>sweet.<span style="letter-spacing: 4pt;"> </span>It's<span style="letter-spacing: 0.65pt;"> </span>peppery<span style="letter-spacing: 0.65pt;">
</span>with a citrus note. It is best known for its use in rye bread baking.<span style="letter-spacing: 5.33333px;"> </span><span style="letter-spacing: 2pt;"><span style="mso-spacerun: yes;"> </span></span></span></i></div><div style="text-align: left;"><i style="mso-bidi-font-style: normal;"><span style="font-family: times; font-size: 12.5pt; mso-bidi-font-size: 11.0pt;"><br /></span></i></div><div style="text-align: left;"><i style="mso-bidi-font-style: normal;"><span style="font-family: times; font-size: 12.5pt; mso-bidi-font-size: 11.0pt;">I came up with<span style="letter-spacing: 5.33333px;"> </span>the idea when I was trying to figure out
what to do with a small head of cabbage that was a little past its prime.<span style="letter-spacing: 4pt;"> </span>I also had a small pumpkin I wanted to
roast.<span style="letter-spacing: 4pt;"> </span>What if I used pumpkin instead
of beets like in a borscht?<span style="letter-spacing: 4pt;"> </span>It
worked. This soup is much better than borscht.<span style="letter-spacing: 4pt;">
</span>My caraway soup is creamy, fragrant and filling.</span></i></div><div style="text-align: left;"><i style="font-family: times; mso-bidi-font-style: normal;"><span style="font-size: 12.5pt; mso-bidi-font-size: 11.0pt;"><br /></span></i></div><div style="text-align: left;"><i style="font-family: times; mso-bidi-font-style: normal;"><span style="font-size: 12.5pt; mso-bidi-font-size: 11.0pt;">Tom's only complaint was the texture of the pumpkin, so next time, I will puree the soup completely. </span></i><i style="font-family: times;"><span style="font-size: 12.5pt; mso-bidi-font-size: 11.0pt;"> </span></i></div>
<p class="MsoNormal" style="margin-bottom: 0in; margin-left: 5.35pt; margin-right: 0in; margin-top: 13.75pt; margin: 13.75pt 0in 0in 5.35pt;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12.5pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: times;">---<span style="letter-spacing: -0.1pt;">Barbara</span></span><o:p></o:p></span></i></p><span style="font-family: inherit; font-size: x-large;"><b><div><span style="font-family: inherit; font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1B-M5NQWgIsbw0sexBAYnPgbz6v0k2oP4qWsNul7138F8W6zdC_wJImBzy8ht11vf4VqxfeZCvLeI9cZv5l9Pa5gBeBgzG_ZV5g-aTzC524qn3jpSRNaxZpSEYDrzhu-GbGMTdJs6jyeunx__xe8tK0-0Eck-Fi5yl7JvmAu0VzysfdxFTzNDomosXg/s4592/P1010391.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1B-M5NQWgIsbw0sexBAYnPgbz6v0k2oP4qWsNul7138F8W6zdC_wJImBzy8ht11vf4VqxfeZCvLeI9cZv5l9Pa5gBeBgzG_ZV5g-aTzC524qn3jpSRNaxZpSEYDrzhu-GbGMTdJs6jyeunx__xe8tK0-0Eck-Fi5yl7JvmAu0VzysfdxFTzNDomosXg/s1600/P1010391.JPG" width="320" /></a></div></span></div>Caraway Soup</b></span><br /><span style="font-family: inherit;"><br /></span><div><span style="font-family: inherit;">1 small to medium Cinderella-type pumpkin (3 lbs.) (or 3 15-ounce cans of pureed pumpkin)<br />olive oil<br />salt and pepper<br />2 large shallots, sliced into crescents<br />3 T. butter, unsalted<br />1 small cabbage, outer leaves removed, sliced crosswise </span></div><div><span style="font-family: inherit;">1/4 cup caraway seeds<br />4-5 cups chicken stock (4 t. <i>Roasted Chicken Better than Bouillon</i> in water)</span></div><div><br /><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJ9kDLwrj_V3rr8ZfQzmaluFkrnD0WsabIDospsnp13A4gniI5Hzb55OGj0yF2PKnOQ7hT-LjlBIxd-_PnDifxZOgSJix-BfEzIm7FQynvaaGkX9v17ZwSYsLzoK0kFkrirm17eBStavQAbCZ8m3qQF-GhzQXVek090Ftl126gZWOxoyobDXAYQGOdxo/s4032/IMG_8925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJ9kDLwrj_V3rr8ZfQzmaluFkrnD0WsabIDospsnp13A4gniI5Hzb55OGj0yF2PKnOQ7hT-LjlBIxd-_PnDifxZOgSJix-BfEzIm7FQynvaaGkX9v17ZwSYsLzoK0kFkrirm17eBStavQAbCZ8m3qQF-GhzQXVek090Ftl126gZWOxoyobDXAYQGOdxo/s1600/IMG_8925.jpg" width="240" /></a></div></span><p class="MsoNormal" style="margin-bottom: 0in; margin-left: 5.35pt; margin-right: 0in; margin-top: 13.75pt; margin: 13.75pt 0in 0in 5.35pt;"><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit; letter-spacing: -0.1pt;">
</span></span></i></p><p class="MsoBodyText" style="margin-bottom: 0in; margin-left: 5.35pt; margin-right: 270.65pt; margin-top: 14.6pt; margin: 14.6pt 270.65pt 0in 5.35pt;"><i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit; letter-spacing: -0.1pt;"><o:p></o:p></span></span></i></p><span style="font-family: inherit;">To roast the pumpkin: <br /><br />Preheat the oven to 350 degrees. <br /><br />Carefully, remove the stem and interior seeds and pulp. Cut the pumpkin into quarters. <br /><br />Oil the pumpkin segments well with salt and pepper, on all sides. Place them in a roasting pan or casserole. <br /><br />Roast for an hour, check to see if the flesh is fully cooked by testing with a knife. It should go in and come out with no resistence. If needed, roast for another half hour. Mine took 1.5 hours. <br /> <br />Remove from the oven and let it cool completely. Scoop out the cooked pumpkin, and discard the skin. But save any juices from the bottom of the roasting pan. <br /><br />This can be done ahead of time. <br /><br />In a large stock pot with lid --- I used an 8 quart ---saute the shallots in the 3 T. of butter with a pinch of salt. The butter will flavor the soup and the sauteed shallots will smell heavenly. <br /><br /> Add any pumpkin juices from the roasting pan, and deglaze the pan. <br /><br />Add the sliced cabbage to the pot. Add the caraway seeds. <br /><br />Saute, turning the cabbage over and over, until well coated and it begins to soften. Scrape up any brown bits in the bottom of the pot. Don't let the caraway seeds burn. <br /> <br />Add the pumpkin puree. <br /><br />Add the chicken stock. <br /><br />Bring to a boil. Cook, stirring until the pumpkin puree spreads out evenly. Cover, lower the heat to a simmer, and cook for 1/2 hour to 45 minutes. <br /><br />Remove from the heat. <br /><br />Have a serving while it's still hot. Store the rest in the fridge overnight. Portion it out into containers to freeze. <br /><br />Then, defrost and gently reheat as needed. </span><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: inherit;">B</span></div><div><p></p></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-23642098964688384072024-02-27T17:01:00.003-05:002024-02-27T17:04:59.835-05:00Malasadas<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwuDW5vDrPTKb4iYYs1vFC8JWO_EDAHGPYH4jeM_Jp91QER3z98gshDNks5iuyi8Vj1jZk0L29hB4dy2CbaZ4cZOMbk4xxdyhhCRRQPvoJImMSaM6KUC4Ts3wl3Xupyixa4Jg9cSycrmCxomG5qhmNUS9gfE71idon11YDYmmfbiX78vJr4Vvyk5k4-E/s1600/photo-output.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwuDW5vDrPTKb4iYYs1vFC8JWO_EDAHGPYH4jeM_Jp91QER3z98gshDNks5iuyi8Vj1jZk0L29hB4dy2CbaZ4cZOMbk4xxdyhhCRRQPvoJImMSaM6KUC4Ts3wl3Xupyixa4Jg9cSycrmCxomG5qhmNUS9gfE71idon11YDYmmfbiX78vJr4Vvyk5k4-E/s1600/photo-output.jpeg" width="320" /></a></div><br />Our rainy day adventure today was to find an Hawaiian specialty called malasadas. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYtVr7xcLBshI-I03UrmIrmn4oZI9gqI2Zsq7ruFRCQBcxE9L02qSRipW_Eyj2lEyrI1otDgHAsyaGE39UOmRnwVdTZ0DHAr1h6LmuR5kypaVGIxM4ffbqU4SGiLhkSVYZ2XrWKBh7hX45bC6lNyMwL9MCxhBs7-iLw_2ya3PfMp5UlMat-ndnqzgzJw/s3025/IMG_0245.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3025" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYtVr7xcLBshI-I03UrmIrmn4oZI9gqI2Zsq7ruFRCQBcxE9L02qSRipW_Eyj2lEyrI1otDgHAsyaGE39UOmRnwVdTZ0DHAr1h6LmuR5kypaVGIxM4ffbqU4SGiLhkSVYZ2XrWKBh7hX45bC6lNyMwL9MCxhBs7-iLw_2ya3PfMp5UlMat-ndnqzgzJw/s1600/IMG_0245.jpeg" width="320" /></a></div><div style="text-align: left;">We found an authentic bakery next to a little mini-mart with the nicest staff. It’s called Paalaa Kai Bakery on the less touristy edge of Hale’iwa. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S7smGzIWOTu80fbMlgdYTwijciMphTPz_E-qBoIMZU3YmAQdy93q8_w2m3199wwmOFovV4T98srBATrNFjJ8-__HRX-cBcwK4Asfp9Ei55t3mRyM2BqqJxDex35r7LgCvWgw0gjyra7q3DhQApEafdvp1rGSh378bhgAPml4lJtqpgv0IA2X5A4bL9A/s3003/IMG_0257.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3003" data-original-width="3003" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S7smGzIWOTu80fbMlgdYTwijciMphTPz_E-qBoIMZU3YmAQdy93q8_w2m3199wwmOFovV4T98srBATrNFjJ8-__HRX-cBcwK4Asfp9Ei55t3mRyM2BqqJxDex35r7LgCvWgw0gjyra7q3DhQApEafdvp1rGSh378bhgAPml4lJtqpgv0IA2X5A4bL9A/s1600/IMG_0257.jpeg" width="320" /></a></div><div style="text-align: left;">Malasadas are similar to donuts. Tom also wanted the flaky turnovers— but I neglected to note what they are called. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXfcyAy-48O11mHoPiMCbS_dAoYnGZp5EMw6h5afyuiy7CBc9w_8izc6T7nKbsxRfAJ9rQqVG9_9SiImSBvJV2Q68dJE_3zGLMDCjDf2bi0ObBIRGNorN3ZFDdhupMB-7bnOwoIWWaErM3zjWSH0mM2EKnOZPDOmfKXryivvs8fvzw6cOH5TZM0mKYtg/s2464/IMG_0263.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2464" data-original-width="2464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXfcyAy-48O11mHoPiMCbS_dAoYnGZp5EMw6h5afyuiy7CBc9w_8izc6T7nKbsxRfAJ9rQqVG9_9SiImSBvJV2Q68dJE_3zGLMDCjDf2bi0ObBIRGNorN3ZFDdhupMB-7bnOwoIWWaErM3zjWSH0mM2EKnOZPDOmfKXryivvs8fvzw6cOH5TZM0mKYtg/s1600/IMG_0263.jpeg" width="320" /></a></div></div><div style="text-align: left;">Malasadas come plain or filled with coconut pudding at Paalaa Bakery. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYpylrqLy3WxJ-DWenDYtFGAIBPhKjPPS5whQMx4LqcfVacnVwJmFrAjXEeR8tQjyXkxBBvxYnBlo6WSO4IxBfedPAJR-dMP-aJPDyYGHweSyldVHCpRxyUOnvj51oWG_LmeUVBngKOOnby7JIbJPk3qztUpasDo16PxyJwtK5b5VhD_Xyj1hMrZD-Mc/s2048/photo-output.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYpylrqLy3WxJ-DWenDYtFGAIBPhKjPPS5whQMx4LqcfVacnVwJmFrAjXEeR8tQjyXkxBBvxYnBlo6WSO4IxBfedPAJR-dMP-aJPDyYGHweSyldVHCpRxyUOnvj51oWG_LmeUVBngKOOnby7JIbJPk3qztUpasDo16PxyJwtK5b5VhD_Xyj1hMrZD-Mc/s1600/photo-output.png" width="320" /></a></div><div style="text-align: left;">When I saw them in the case, I said those look like berliners! But they are eggier. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Malasadas are Portuguese in origin. The Hawaiian islands attracted many people from Portugal to work in the sugar cane fields. And they brought their food traditions with them. You will also find chorizo sausage prevalent here. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is a good link by to learn more about malasadas and how to make them: </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.tasteofhome.com/article/malasadas/#:~:text=Beignets%20are%20commonly%20made%20of,Berliners%20are%20filled%20with%20jelly.">Taste of Home Malasadas</a></div><div style="text-align: left;"><br /></div><p>B</p><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-36553505317351539172024-02-26T16:31:00.001-05:002024-02-26T16:31:41.559-05:00Lobster Cobb Salad (Beach House) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qqDq4OnwzZcgqPflTHA_R-5x1xqUZ_FLULqCKr4-_dcKkNWqlLQxiwN1ZhcqO579SA-vSbE5Wdyjn2x9t0yq9kIqS7tJxCOMVYEtsvGqzkBDCyCtcnfWcC4t50noOxVph7i4XOT5cJznyNYP5Vdaf6qChC0N-uXsJxc-wgVoGAz83E5zOnFdjKeofuA/s3024/IMG_0220.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qqDq4OnwzZcgqPflTHA_R-5x1xqUZ_FLULqCKr4-_dcKkNWqlLQxiwN1ZhcqO579SA-vSbE5Wdyjn2x9t0yq9kIqS7tJxCOMVYEtsvGqzkBDCyCtcnfWcC4t50noOxVph7i4XOT5cJznyNYP5Vdaf6qChC0N-uXsJxc-wgVoGAz83E5zOnFdjKeofuA/s1600/IMG_0220.jpeg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another first for me: Lobster Cobb Salad. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I tried it because I was surprised to see blue cheese paired with lobster. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now I know from googling this morning that it is a popular salad with many variations. Ina Garten and lots of foodies have posted recipes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is Beach House in Hale’iwa, Hawaii’s version:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>warm lobster and grilled croutons served atop waipoli greens ( similar to butter lettuce) with blue cheese, tomato, bacon, and a 7-minute egg, tossed in an avocado ranch dressing</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RBRKbSLB71CvW-sjAvKmmiQPLXzqQohv8iZaZ44CV2cLVYzp_Uaf-P2vQV90ebNys_gtRBGDTVqHBcn0dQGyLu41_5RY1Rqv9LkRAvm1JRYa3MPP0swOIAmMnEl_222Bp6956ELRFhwLNzixBhyphenhyphenpVS7ZHv_JkMw1IGlQhcH5CV2prxYpxNnkJs3gTEw/s986/IMG_0222.jpeg" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" data-original-height="232" data-original-width="986" height="47" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RBRKbSLB71CvW-sjAvKmmiQPLXzqQohv8iZaZ44CV2cLVYzp_Uaf-P2vQV90ebNys_gtRBGDTVqHBcn0dQGyLu41_5RY1Rqv9LkRAvm1JRYa3MPP0swOIAmMnEl_222Bp6956ELRFhwLNzixBhyphenhyphenpVS7ZHv_JkMw1IGlQhcH5CV2prxYpxNnkJs3gTEw/s1600/IMG_0222.jpeg" width="200" /></i></a></div><i><br /></i><div style="text-align: left;">What I enjoyed about their salad was the variety of creamy and crunchy textures and the little pops of flavor from the bacon and the blue cheese. The lobster was not overwhelmed by the blue cheese which surprised me. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I want to try making this at home. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-25752017937873962812024-02-23T20:54:00.004-05:002024-02-23T20:54:43.627-05:00Upside Down Pineapple Tip<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-wvEP2X9I6NplA-Ck9Mlact9FDDUHnIqwET9dDKAZLmLD8yCdrQzz7B1wlhQfhk5h6eTNwGRU0bex1G_DqINTTB98EX0L4VbYjidPtlRfMYJ805kDG_myhifKeV3osJ8jTWuO81Qu9bsGieFmKSM9DO8hdiZC88OTFQ9mdcFYvLl_PtGwLpCcG0hbO8/s4032/IMG_0170.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-wvEP2X9I6NplA-Ck9Mlact9FDDUHnIqwET9dDKAZLmLD8yCdrQzz7B1wlhQfhk5h6eTNwGRU0bex1G_DqINTTB98EX0L4VbYjidPtlRfMYJ805kDG_myhifKeV3osJ8jTWuO81Qu9bsGieFmKSM9DO8hdiZC88OTFQ9mdcFYvLl_PtGwLpCcG0hbO8/s1600/IMG_0170.jpeg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Local Papaya, Pineapple, Meyer Lemon</i></td></tr></tbody></table></div><br />Here in Hawaii pineapples are grown locally. We bought this one at the grocery store yesterday. I asked the produce stocker how to buy a ripe one. She said look for one turning yellow and soft to the touch. And the same is true for papaya. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Nm5geKhdVz2HCsbA_r1g6RQPqpLbtIfrQ4enpcgwKx5zXpLtRNIyfr3Yo1RG-yNTxfCJLdSmxGBtzzPrCDfxs1tZTAkaf0oYiuNQcgTG5b8TMO79o7SMliMd7ZE_P88_1CLMRuUA9v3x5ETZCcBpUEXK-F8arGsyEMlu3i9aHgfoH6toBnqP97nJv1A/s4032/IMG_0171.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Nm5geKhdVz2HCsbA_r1g6RQPqpLbtIfrQ4enpcgwKx5zXpLtRNIyfr3Yo1RG-yNTxfCJLdSmxGBtzzPrCDfxs1tZTAkaf0oYiuNQcgTG5b8TMO79o7SMliMd7ZE_P88_1CLMRuUA9v3x5ETZCcBpUEXK-F8arGsyEMlu3i9aHgfoH6toBnqP97nJv1A/s1600/IMG_0171.jpeg" width="240" /></a></div><div style="text-align: left;">I read that it is a good idea to turn your pineapple upside down in the fridge overnight. This encourages the sugars that have collected in the bottom to flow throughout the whole pineapple. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I also watched a tutorial on how to cut a pineapple. It’s not easy but with time I will get the hang of it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Be careful. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut the top and bottom off. </div><div style="text-align: left;">Slice in half. </div><div style="text-align: left;">Remove the inedible tough core, cutting it out like wedge.</div><div style="text-align: left;">Cut the halves into quarters. </div><div style="text-align: left;">Slice crosswise about 1/2 inch thick. </div><div style="text-align: left;">Run knife along bottom of the fruit against the skin. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj8lbTI_AjbmqQxslaonU644LSSGMY88dfLOCvJAwChtcrsuYXlBDvSUucVR39BWrp-IQJBYAduWy-8tzrWQYCyPt0WnovL9EnwqvJ3NSnAFnsBN0rC0pQAhPe3gP28jax1XynZA6g5RO7dWOyOySbLUq01HACIvtZavDNOIqz__1fKQpo9rOnsdlpXk/s4032/IMG_0186.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj8lbTI_AjbmqQxslaonU644LSSGMY88dfLOCvJAwChtcrsuYXlBDvSUucVR39BWrp-IQJBYAduWy-8tzrWQYCyPt0WnovL9EnwqvJ3NSnAFnsBN0rC0pQAhPe3gP28jax1XynZA6g5RO7dWOyOySbLUq01HACIvtZavDNOIqz__1fKQpo9rOnsdlpXk/s1600/IMG_0186.jpeg" width="240" /></a></div><div style="text-align: left;">You will have triangular chunks of pineapple! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ASP8p3dTjbY4Jbd5Yxqw2dFmf0JHBw8xy4V3aAQxfGcy_BpwBy1BtMOsW6Mr77dUbb430tArT3tOFG37NfuvD-a-YrD39hhmyosH4sCNY0qR2VsGPz7gxQW_QRa24FZ0n6TOmEFsDHIPopv0iDeMQWlxNMo2cIV1EUThdKK5aE63ilStqokZNZiYWdA/s4032/IMG_0187.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ASP8p3dTjbY4Jbd5Yxqw2dFmf0JHBw8xy4V3aAQxfGcy_BpwBy1BtMOsW6Mr77dUbb430tArT3tOFG37NfuvD-a-YrD39hhmyosH4sCNY0qR2VsGPz7gxQW_QRa24FZ0n6TOmEFsDHIPopv0iDeMQWlxNMo2cIV1EUThdKK5aE63ilStqokZNZiYWdA/s1600/IMG_0187.jpeg" width="240" /></a></div><div style="text-align: left;">And a big mess. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But it’s worth it. The pineapple chunks were cold and juicy. The perfect treat after coming back from the beach. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-13994698949460316062024-02-17T15:24:00.003-05:002024-02-17T19:46:25.183-05:00Batayaki (Butter Yaki)<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb837STzXN7HJyBilhMIyns7dDNuVgBpbOk8z0qfYT75OwHz9qr-ZYAy5Uo4OwK6UOEn3AbW8PPV3BFmEnN3C71TPoT_2_oAJL4FqqwCgalI7LruOFtns5Wro_BS9yos30Htp74nkmkY7l8Ngm2wH3sS8ZklWL8zHgFA0oHBIExD8QlTRdlizrw29v0s/s2556/IMG_0079.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2556" data-original-width="1179" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb837STzXN7HJyBilhMIyns7dDNuVgBpbOk8z0qfYT75OwHz9qr-ZYAy5Uo4OwK6UOEn3AbW8PPV3BFmEnN3C71TPoT_2_oAJL4FqqwCgalI7LruOFtns5Wro_BS9yos30Htp74nkmkY7l8Ngm2wH3sS8ZklWL8zHgFA0oHBIExD8QlTRdlizrw29v0s/s1600/IMG_0079.jpeg" width="185" /></a></div><br />Tom really liked the seafood batayaki dish we had on Valentine’s Day at Aji Limo in Hale’iwa. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">So, I will try to make it when we get home. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">What is batayaki? We didn’t know. It’s a Japanese Hawaiian way of cooking on a griddle using butter to fry the ingredients then dipping or coating them in a special sauce:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup soy sauce (lite)</div><div style="text-align: left;">1/4 cup mirin (rice wine vinegar)</div><div style="text-align: left;">1/4 cup sugar</div><div style="text-align: left;">Sesame oil— just a little— a teaspoon</div><div style="text-align: left;">Lime juice of 2 limes</div><div style="text-align: left;">grated daikon (white radish) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Some recipes have ajinomoto (MSG)—- which should be avoided due to its questionable health side effects, even though it is a flavor enhancer. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwboODXVfYGHUDOh9Ao2csarn3r0R9ja1z-5k7BFFRq3EVOlcV2qLOG98LTzR2Yg4fWHIk8XYs2n0GRlSVK-JzmSe5O4yipmlcpReL0AIdEUPboKP7BuaGMQWEA3Lo6GJm8tM6lYHrP3i_KzmoikRql-1K2AwVKYa9ynY4-3XdmA6HwnZwqEHpW8r1Ws/s500/IMG_0063.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="500" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwboODXVfYGHUDOh9Ao2csarn3r0R9ja1z-5k7BFFRq3EVOlcV2qLOG98LTzR2Yg4fWHIk8XYs2n0GRlSVK-JzmSe5O4yipmlcpReL0AIdEUPboKP7BuaGMQWEA3Lo6GJm8tM6lYHrP3i_KzmoikRql-1K2AwVKYa9ynY4-3XdmA6HwnZwqEHpW8r1Ws/s1600/IMG_0063.jpeg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Some recipes use lemons or orange juice but we really liked lime which was used in our seafood sauce. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Our restaurant used sake which I will try, too, in place of the mirin. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">It is unclear how much daikon to use. Some recipes call for up to 1/2 cup but in the demos I saw they just grated some in over the top. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The butter is the main flavoring agent so it is recommended that a good butter, like Irish butter is used. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-49787526303199536652024-02-16T14:41:00.007-05:002024-02-16T16:46:50.262-05:00Hot Pot Heaven <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYK2Qtgxj9GZNUUgaSweJYqKqUDx8AoqzVWrS4MZwos2j0cbfmmIdHucjmNi2DZnhkQWuNywKnn6SLS3Vm8bTLLsVEUi2WWhf8iIwiGXEdmCkile84VUFR4KIX2slpBt7AdEogh1Ina6vfRJ1zRUmjv7En7ATdbMpi_s7ZgBgLWQikOPncdTvwhcqyCQ/s4032/IMG_0036.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYK2Qtgxj9GZNUUgaSweJYqKqUDx8AoqzVWrS4MZwos2j0cbfmmIdHucjmNi2DZnhkQWuNywKnn6SLS3Vm8bTLLsVEUi2WWhf8iIwiGXEdmCkile84VUFR4KIX2slpBt7AdEogh1Ina6vfRJ1zRUmjv7En7ATdbMpi_s7ZgBgLWQikOPncdTvwhcqyCQ/s1600/IMG_0036.jpeg" width="300" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is something I want to try at home: hot pot cooking.</div><div style="text-align: left;">We had a delicious, fun and healthy late lunch at Hot Pot Heaven in Kailua, Hawaii. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We had driven down the windy coastal road to Kailua because I was out of books. (I prefer a real book to an e-reader.) We were surprised to find Kailua to be a large mini-city with a Target, Whole Foods and lots of restaurants and little shops. Their small bookstore is called Bookends and was a mix of used and new with piles of books everywhere. Took me a while to make my choices so we were hungry afterwards. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXBTdeSOXPAboOGqA_kHDykuMr1aqtKyUXm-v9JC_eeR_UNatbSmjBD56hgikiF4M3qD-KNiDD0H2At13MQ6R9ndJi-OnnVBXJXE3OExAdz-1Ekqvn7uQG1XvSZacug3EY_Z2NsCgP8VYH_5n6kYQ7p-MTx_U-3LqtYsWgKZHlYW5F6R1eq7SNqQjrmg/s4032/IMG_0043.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXBTdeSOXPAboOGqA_kHDykuMr1aqtKyUXm-v9JC_eeR_UNatbSmjBD56hgikiF4M3qD-KNiDD0H2At13MQ6R9ndJi-OnnVBXJXE3OExAdz-1Ekqvn7uQG1XvSZacug3EY_Z2NsCgP8VYH_5n6kYQ7p-MTx_U-3LqtYsWgKZHlYW5F6R1eq7SNqQjrmg/s1600/IMG_0043.jpeg" width="246" /></a></div><div style="text-align: left;">We googled and wandered around until I happened to see a 4.9 rating for Hot Pot Heaven. You would never guess it would be so good from its looks. But that’s the way many places are on Oahu. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We’ve never gone to a hot pot place before. Our server was so nice and helpful. You pick a broth.</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHraLZORlWhWFwYw65UyydbdDpskzTu014_tOxvsIyEzUqQLiciS_fAS2B2QP-a1OrA3akJo_hoz0Gwg1HO_Wmdxk8CtUW6VkzO3RdJU5-Cw4FI97lzSHkzRVn5J5RefA5Nc-gQBT9wnmRJb50mP4WywQIvqKzNNU_EK-EZFP3cd0Gf4sjhZC1H1HQyM/s4032/IMG_0033.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHraLZORlWhWFwYw65UyydbdDpskzTu014_tOxvsIyEzUqQLiciS_fAS2B2QP-a1OrA3akJo_hoz0Gwg1HO_Wmdxk8CtUW6VkzO3RdJU5-Cw4FI97lzSHkzRVn5J5RefA5Nc-gQBT9wnmRJb50mP4WywQIvqKzNNU_EK-EZFP3cd0Gf4sjhZC1H1HQyM/s1600/IMG_0033.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasto8LF-EQEo48UCr0V57ifuER-Ovwtdn3hqpPynmXI74X0RWPg_L8bjiwe1yOkbJUU29qsC51KDdbjFNrtfy6MWwA1HmRR3nqeK8OGclOXFaVnu0Ne4td4TwSwSTit_ifLXFZd4yP66HMQVddXPTqjF0sYAeSnB26AK0s7p_ay0Nr2NsuzmsULTHRD4/s4032/IMG_0034.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasto8LF-EQEo48UCr0V57ifuER-Ovwtdn3hqpPynmXI74X0RWPg_L8bjiwe1yOkbJUU29qsC51KDdbjFNrtfy6MWwA1HmRR3nqeK8OGclOXFaVnu0Ne4td4TwSwSTit_ifLXFZd4yP66HMQVddXPTqjF0sYAeSnB26AK0s7p_ay0Nr2NsuzmsULTHRD4/s1600/IMG_0034.jpeg" width="240" /></a></div><br />He brings it steaming hot out to your table’s electric hot plate. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSU8xdydq1uJPqUXhdIs88nvxIYduBJK60pccbN0VHvdYXupcBIlgb1G84eHtSIIomJ4J80urtaEKh6PVefl2DSf5A8QM-aMKk7Af-WFDIC_xu_ZZ4hwcF2TK63Xb0RTueKh-q9v_C-HdzNgULa29KfbqiUCgBrUKxuqwUpRy6RJWVNCeBqt_Ll4XAyyM/s4032/IMG_0032.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSU8xdydq1uJPqUXhdIs88nvxIYduBJK60pccbN0VHvdYXupcBIlgb1G84eHtSIIomJ4J80urtaEKh6PVefl2DSf5A8QM-aMKk7Af-WFDIC_xu_ZZ4hwcF2TK63Xb0RTueKh-q9v_C-HdzNgULa29KfbqiUCgBrUKxuqwUpRy6RJWVNCeBqt_Ll4XAyyM/s320/IMG_0032.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHr7AbiF22MBG_ZdCengk1C4HY9KwC_KzOsxSoNaGsfRNvD70KV8JJ7adkYA58JPk8am150eJOffWGDah9xl5MzmAlTWIxLTQm95EKgWgy8QQW0uFMWx8m-vVBvzGLed8IjRA6ufIPKdgnqy8P6SFHE8tEnWkE2IzI7aq4A3AbQ18nWeiNEPCuy7eqOI/s4032/IMG_0037.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHr7AbiF22MBG_ZdCengk1C4HY9KwC_KzOsxSoNaGsfRNvD70KV8JJ7adkYA58JPk8am150eJOffWGDah9xl5MzmAlTWIxLTQm95EKgWgy8QQW0uFMWx8m-vVBvzGLed8IjRA6ufIPKdgnqy8P6SFHE8tEnWkE2IzI7aq4A3AbQ18nWeiNEPCuy7eqOI/s1600/IMG_0037.jpeg" width="240" /></a></div><br />You pick ingredients from a bank of refrigerators. As many as you want. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjhl9kg-MhaKC557EjihYkWrhIcG6OqzWPilHysq2W4plnwrThiL9TvlaVVuOJwOl90EHIMga384gZuIzDwArAZmiNUjU8ZF2n0D3vlPuqXz5yfQqTt_6tRY-YPVMLh3Equ_hyMHVFCIASgWIaH4k4tJaPwfCOKIvv7WPbLdQ-_xNG1Uv6KhBXJ8tv1M/s4032/IMG_0030.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjhl9kg-MhaKC557EjihYkWrhIcG6OqzWPilHysq2W4plnwrThiL9TvlaVVuOJwOl90EHIMga384gZuIzDwArAZmiNUjU8ZF2n0D3vlPuqXz5yfQqTt_6tRY-YPVMLh3Equ_hyMHVFCIASgWIaH4k4tJaPwfCOKIvv7WPbLdQ-_xNG1Uv6KhBXJ8tv1M/s1600/IMG_0030.jpeg" width="240" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">You are charged by the plate and its color. Shrimp, for example, is blue and costs more than the yellow plate of broccoli. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We chose</div><br />CANH CHA <br /><br />“Their take on the beloved Vietnamese sweet and sour soup. Chicken broth sweetened with pineapple, tomato & taro stem. Garnished with spring onion and Thai basil.”<br /><br />And shrimp, broccoli, mushrooms, fresh soba noodles, spinach and veggie dumplings. <div><br /></div><div>Cook your ingredients in the broth then ladle them out into your bowl. And add condiments like hot sauce or miso sauce. They had a variety. We cooked the dumplings first. While the broccoli and mushrooms cooked longer. Then our shrimp with spinach for about 3 minutes. Noodles went in last for about 5 minutes. We finished the broth which became even more concentrated—-and delicious. It was sweet and sour at the same time. </div><div><br /></div><div>Or you can put it all in at once.There did not seem to be a right or wrong way to cook a hot pot meal. <br /><div><br /></div><div>So, I’ve done some googling this morning on the sweet and sour broth —-and it could be tricky to find the traditional Vietnamese ingredients at home in rural New York state— but I will adapt, as I usually do. We have an electric warmer that Tom’s mother gave us years ago that I think will work. </div><div><br /></div><div>It was the shabu-shabu style cooking at the table that we really enjoyed. It was so much fun— we both like to cook— and this way we can do it together. </div><div><br /></div><div>B</div></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-88011912546700836682024-02-13T22:26:00.011-05:002024-02-13T22:32:23.551-05:00SPAM Musubi (Sheldon Simeon)<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvHINpzGabImW4ZEuR8UDhoVPl_1BDM_r2abnduckJdOFLhkMezijEQYu7qrDYFB3SXtNTdGjlyBDv3wWgFqDCpbUJ8CHgYOxZXwMHSd7YihgU7o6rSQHEx1I_nVxEs7NspgOvFxpdmmyDH7Fll_oU47mpneSQ29KHOaaU1qMbYnfeQ0LblwkVB55owA/s4032/IMG_0004.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvHINpzGabImW4ZEuR8UDhoVPl_1BDM_r2abnduckJdOFLhkMezijEQYu7qrDYFB3SXtNTdGjlyBDv3wWgFqDCpbUJ8CHgYOxZXwMHSd7YihgU7o6rSQHEx1I_nVxEs7NspgOvFxpdmmyDH7Fll_oU47mpneSQ29KHOaaU1qMbYnfeQ0LblwkVB55owA/s1600/IMG_0004.jpeg" width="240" /></a></div><br />Lucky us. Our rental for the next month on the North Shore of Oahu not only gives us a base to explore the more laid back part of Hawaii, with lots of food trucks, it has a cookbook by Top Chef, two time finalist and fan favorite, Sheldon Simeon. His cookbook came out in 2021 and is called <i>Cook Real Hawai’i</i>. It’s more than a cookbook. I am really enjoying reading it and learning about local ingredients and dishes. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAswFF5ll__GfWTFHK-PkwpJE_fypA0gKnUWVRK9v4ZxRPVACLut9i9NhTTl3ktAQybxiXEQW6DdqTP60qc3DHetbJkZv1yA58KblYq_UjGBk9-R887RDG7Uf0BdBeDEzFQ8lhLkqj12HgVmYc8g_yVWeZrhDh6M1qdyuc2H7hlTiO3UwefOs4uAlJai8/s4032/IMG_9980.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAswFF5ll__GfWTFHK-PkwpJE_fypA0gKnUWVRK9v4ZxRPVACLut9i9NhTTl3ktAQybxiXEQW6DdqTP60qc3DHetbJkZv1yA58KblYq_UjGBk9-R887RDG7Uf0BdBeDEzFQ8lhLkqj12HgVmYc8g_yVWeZrhDh6M1qdyuc2H7hlTiO3UwefOs4uAlJai8/s1600/IMG_9980.jpeg" width="240" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Yesterday I saw a big display of SPAM which led to researching the snack food musubi is made. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I’m posting Sheldon’s directions so we can make it at home when we get back. Want to buy one of the musubi molds as a souvenir. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note that he recommends the 25% less salt version. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sdAqesS7_uQNxmU5ppb-i3riklCFbfYzvWHWFe6pcoLrygnKEDbXRNQoFGwFFqRsCCxFLjHMa3lyIyXe_cPoDEhnxxDKOYV5e1cmPoNTQ1Lm3zNPALfWgbyRfSIP4P9oLe2JXCQp6LN2TbzOw3UNKSDQkzPLQL5DoKhegX7syVlSTpjHoXkhSjFmqLA/s4032/IMG_0005.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sdAqesS7_uQNxmU5ppb-i3riklCFbfYzvWHWFe6pcoLrygnKEDbXRNQoFGwFFqRsCCxFLjHMa3lyIyXe_cPoDEhnxxDKOYV5e1cmPoNTQ1Lm3zNPALfWgbyRfSIP4P9oLe2JXCQp6LN2TbzOw3UNKSDQkzPLQL5DoKhegX7syVlSTpjHoXkhSjFmqLA/s1600/IMG_0005.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdCCKp4OKvqXUwdHaio5TZr4ISWJGjZZ4g_FLq2MKvrpqgG-fVr-oOViCy_tJVNp1LnkK3HRo4XTumWN3zFdOC1I-Lo_KDCYlSTMjl_o_uKE_F36eKKj3bnW1nUIi7EXMSijzZ9POEhoFqRBWIbH1ycmBhtbRe2-5SE0UK2PIj1NybHXtcn33FUH7Uhk/s4032/IMG_0006.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"> <img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdCCKp4OKvqXUwdHaio5TZr4ISWJGjZZ4g_FLq2MKvrpqgG-fVr-oOViCy_tJVNp1LnkK3HRo4XTumWN3zFdOC1I-Lo_KDCYlSTMjl_o_uKE_F36eKKj3bnW1nUIi7EXMSijzZ9POEhoFqRBWIbH1ycmBhtbRe2-5SE0UK2PIj1NybHXtcn33FUH7Uhk/s1600/IMG_0006.jpeg" width="240" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I also found this nice little instagram demo by @<i>mangomoniica</i> for teritaki SPAM musubi. Click the link. <a href="https://www.instagram.com/reel/C2iNmwaPONX/?igsh=b3BlcDQ5eDA0czh2">https://www.instagram.com/reel/C2iNmwaPONX/?igsh=b3BlcDQ5eDA0czh2</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-18811377611743525862024-02-10T17:47:00.000-05:002024-02-10T17:47:41.470-05:00The Halekulani Coconut Cake<div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWU_dzI3_FhKu3X1o8BsuTuP03FVyEx_16_B4idSn87sggtyVWCxRxXiQtKTc9w_bXka2cSVvuOjXFRJ7BtB9RAWgoE98BLmGusqtViLsYKtTW-624_yVaAom2wpDY85UYPdXCVTKKDURzshjKL7s-AVSEh3bDvljb0urhDMxVA0xfK48fZgkcLbF6SY/s2200/Halekulani_Coconut_Cake_Recipe_page_1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2200" data-original-width="1700" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWU_dzI3_FhKu3X1o8BsuTuP03FVyEx_16_B4idSn87sggtyVWCxRxXiQtKTc9w_bXka2cSVvuOjXFRJ7BtB9RAWgoE98BLmGusqtViLsYKtTW-624_yVaAom2wpDY85UYPdXCVTKKDURzshjKL7s-AVSEh3bDvljb0urhDMxVA0xfK48fZgkcLbF6SY/w309-h400/Halekulani_Coconut_Cake_Recipe_page_1.jpeg" width="309" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="font-family: times; text-align: left;">“Really light and really good!” —-Tom</i></td></tr></tbody></table><span style="font-family: times;"><i>The signature Halekulani coconut cake did not disappoint. </i></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjro2tnh_fEtVaegcUf3myKsDdAwYBFg0ZBnr6TQvhH6qLlkD_mwKN9e53wekvXJevdI8dVym0kXNlD9E0GwNaXADtDXwOSfxIWtlI2LPNbpCI9SFIZCt1BHwInS7Tw3WhbAgkvNAUvL51QKa7jw9poaf-Zha0YPpI3HFE5kjVqNazsGVsK_SMeIXzivR0/s2200/Halekulani_Coconut_Cake_Recipe_page_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2200" data-original-width="1700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjro2tnh_fEtVaegcUf3myKsDdAwYBFg0ZBnr6TQvhH6qLlkD_mwKN9e53wekvXJevdI8dVym0kXNlD9E0GwNaXADtDXwOSfxIWtlI2LPNbpCI9SFIZCt1BHwInS7Tw3WhbAgkvNAUvL51QKa7jw9poaf-Zha0YPpI3HFE5kjVqNazsGVsK_SMeIXzivR0/s320/Halekulani_Coconut_Cake_Recipe_page_2.jpeg" width="247" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJoGgGX2QP1g5Sm6QHnqWHwcLgwumRlf_nQALNAxy4bnMVyJGuEkN7f7aN1NntToMUbjvbiK6laPsN7SqroA0iIDU57Q2AFflJcAwA4xQqYNfvHJWi374CSe305iWB75MSht7qIgAzLeiWBHQ1H3zrGNst-7P_mB4JxnGmVtZgMPO8UyZ7ONWzG2L1hI/s2200/Halekulani_Coconut_Cake_Recipe_page_3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2200" data-original-width="1700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJoGgGX2QP1g5Sm6QHnqWHwcLgwumRlf_nQALNAxy4bnMVyJGuEkN7f7aN1NntToMUbjvbiK6laPsN7SqroA0iIDU57Q2AFflJcAwA4xQqYNfvHJWi374CSe305iWB75MSht7qIgAzLeiWBHQ1H3zrGNst-7P_mB4JxnGmVtZgMPO8UyZ7ONWzG2L1hI/s320/Halekulani_Coconut_Cake_Recipe_page_3.jpeg" width="247" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjox59pvGW-jj1X4jmiVWH_5EpXmzV_zzzktVONtCZUZ2u3XiskRBji9uLESC09DCkB4XGdz0y-Li-pFx61wtGyJms1L9e8KF11VFIPJdpzlEqLuKidkbQlX-qsMgUH7Lsywf3k8HfJPWTSyyEbZuSPiUU0GFec5GVIvsA23_mWpNw12E7UK-6vaFFsiM0/s2200/Halekulani_Coconut_Cake_Recipe_page_4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2200" data-original-width="1700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjox59pvGW-jj1X4jmiVWH_5EpXmzV_zzzktVONtCZUZ2u3XiskRBji9uLESC09DCkB4XGdz0y-Li-pFx61wtGyJms1L9e8KF11VFIPJdpzlEqLuKidkbQlX-qsMgUH7Lsywf3k8HfJPWTSyyEbZuSPiUU0GFec5GVIvsA23_mWpNw12E7UK-6vaFFsiM0/s320/Halekulani_Coconut_Cake_Recipe_page_4.jpeg" width="247" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDlOYViENhhfhGTVKYm7lAkwCbAFyG8rcPRebxGTq1k4IkVJnarUqT2C54Wl0fXXGlcfKDW9JsSPjWRux-0_fT8iW4csXRAW0qhukVh-ohk7Syfhl3YLRsbNjncHdMm-YeaJu4IkiXdJxmliIqmUUF-8TosiwjL6-_6UpMphyphenhyphen7q0vN0B3M7EsZh_NlJk/s2200/Halekulani_Coconut_Cake_Recipe_page_5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2200" data-original-width="1700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDlOYViENhhfhGTVKYm7lAkwCbAFyG8rcPRebxGTq1k4IkVJnarUqT2C54Wl0fXXGlcfKDW9JsSPjWRux-0_fT8iW4csXRAW0qhukVh-ohk7Syfhl3YLRsbNjncHdMm-YeaJu4IkiXdJxmliIqmUUF-8TosiwjL6-_6UpMphyphenhyphen7q0vN0B3M7EsZh_NlJk/s320/Halekulani_Coconut_Cake_Recipe_page_5.jpeg" width="247" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RrmU4OE-kSmjYdaT5w1RC0pvSDEKpkGsOZIgaDPMUM-i0bsd10A59MQMFOGraFx4dtPyNJrzgsY2N3YIiuPzsIc3wCd_W0XTxCVXSCcYJl3tw4fL_Kg372PCqfQkgOJm4GaBPzd10g0SP7Zll5hfdh8mTs6i4PnUxzfNTe5DMvjf3Sfbp9gj9V1cTxA/s2200/Halekulani_Coconut_Cake_Recipe_page_6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2200" data-original-width="1700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RrmU4OE-kSmjYdaT5w1RC0pvSDEKpkGsOZIgaDPMUM-i0bsd10A59MQMFOGraFx4dtPyNJrzgsY2N3YIiuPzsIc3wCd_W0XTxCVXSCcYJl3tw4fL_Kg372PCqfQkgOJm4GaBPzd10g0SP7Zll5hfdh8mTs6i4PnUxzfNTe5DMvjf3Sfbp9gj9V1cTxA/s320/Halekulani_Coconut_Cake_Recipe_page_6.jpeg" width="247" /></a></div><br /> </div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-56198124703012084602024-02-07T17:01:00.003-05:002024-02-07T17:04:59.868-05:00The Halekulani Mai Tai<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwrKilKNLZ9L09kWgAXhyVsOE61a9hj8OStLs9zNL4vVBEqGndOzoWTBTqC0k80BhcgmUCBqii4FxxC4ZWOm5289FcNYNwDkz3ubX8d1-vmUfKAhKDioODnAqc08sjwI9bKAXREFsYYlpb-6QAv8WeDIZA4dZXirsnzETcIx6nxgU-XbBfflBe-gUjnw/s2163/IMG_9870.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2163" data-original-width="2162" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwrKilKNLZ9L09kWgAXhyVsOE61a9hj8OStLs9zNL4vVBEqGndOzoWTBTqC0k80BhcgmUCBqii4FxxC4ZWOm5289FcNYNwDkz3ubX8d1-vmUfKAhKDioODnAqc08sjwI9bKAXREFsYYlpb-6QAv8WeDIZA4dZXirsnzETcIx6nxgU-XbBfflBe-gUjnw/s1600/IMG_9870.jpeg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Halekulani Mai Tai</i></td></tr></tbody></table>We’ve begun our winter escape here in Honolulu at the Halekulani hotel. It’s a Japanese owned hotel and we stayed here many years ago. It is just as nice as we remembered. My photo above and their recipe below. </div><div style="text-align: left;">—-Barbara</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TbMn9in65Zj_pVtBytPxMhCpbSsG30gEFHYscKZjXzwVKu7ih8-5-zmMpOWVRwUQU3_X3h19PCA2HZ7tq97ne6SJtpT4e2PEiOVnLz2Lgzuas9a4fTu8T2XQ4LQv_djr6-36iNmEKn6ojVVGzsWUWoPEUMP6ZszOm1XtKbyDxvQ2USWLHwNf-_1UEvs/s2200/Halekulani_Mai_Tai_Recipe_page_1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2200" data-original-width="1700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TbMn9in65Zj_pVtBytPxMhCpbSsG30gEFHYscKZjXzwVKu7ih8-5-zmMpOWVRwUQU3_X3h19PCA2HZ7tq97ne6SJtpT4e2PEiOVnLz2Lgzuas9a4fTu8T2XQ4LQv_djr6-36iNmEKn6ojVVGzsWUWoPEUMP6ZszOm1XtKbyDxvQ2USWLHwNf-_1UEvs/s1600/Halekulani_Mai_Tai_Recipe_page_1.jpeg" width="247" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-29802965734296000372024-02-05T10:03:00.002-05:002024-02-05T10:03:26.247-05:00Morning Glory Muffins (Pam McKinstry) by Barbara<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZISVb0k2C-V89D7JObYmbJY6jfkytOnyypRKf6t9Sp0012w2niG2tWC4sqY8N-tOgp-SOUwhMbSiQJb9K9xF7suvSdR_VCwLkLKAlFiXwrjKx2zB9NSYS1krDhAQHdjMVv3OtDJTBku9LEdg0BhwDSKElSnS7del5UU1p1ip2MmWawkPRwGM4VyGOgLs/s2688/Screenshot%202024-01-30%20164239.png" style="margin-left: auto; margin-right: auto;"><span style="font-family: times;"><i><img border="0" data-original-height="1191" data-original-width="2688" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZISVb0k2C-V89D7JObYmbJY6jfkytOnyypRKf6t9Sp0012w2niG2tWC4sqY8N-tOgp-SOUwhMbSiQJb9K9xF7suvSdR_VCwLkLKAlFiXwrjKx2zB9NSYS1krDhAQHdjMVv3OtDJTBku9LEdg0BhwDSKElSnS7del5UU1p1ip2MmWawkPRwGM4VyGOgLs/s1600/Screenshot%202024-01-30%20164239.png" width="400" /></i></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: times;">Newspapers ran versions of this popular recipe for years and years<br /></span></i></td></tr></tbody></table><span style="font-family: times;"><i>If you search in old newspapers and online you will find countless versions of Morning Glory Muffins. This is the original recipe that Pam McKinstry made famous. Back in 1978, she created it for a new cafe she was opening on Nantucket called the Morning Glory Cafe. </i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: times;"><i><br /></i></span></div></div><div style="text-align: left;"><span style="font-family: times;"><i>I enjoyed researching and learning the backstory about this recipe...but the actual muffins not so much. Tom agrees. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Yet, people still claim it is their all-time favorite muffin! Even when they say they have to put a paper towel in the storage container. Morning Glory Muffins are a little oily. Nonetheless, it is a good recipe to know about.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>The recipe has been adapted over the years. People have added ginger, cut back on the oil, and switched the sugar from white to brown. Some add baking powder. Golden versus regular raisins. Tart versus sweet apple. Sweetened versus unsweetened coconut. Pecans versus walnuts.</i></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1fBDrwVfZe4p7c_aRVw95fur0HLnWTt8Y_zaRhWpjzZVhyphenhyphenrGKAduVs9UtWAu2-kQki71BZ9aIdDKObdi-vm-bSWWij69OBNUDhJ7IsxuEoHwQrwRN9uXa-OUK81v6-HN36jWS1-3naogIurtNhMcUs9NnhWa8Vqjd6Zfy7WFATAagJdcwMpo1unQ2uA/s4592/P1010210.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: times;"><i><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1fBDrwVfZe4p7c_aRVw95fur0HLnWTt8Y_zaRhWpjzZVhyphenhyphenrGKAduVs9UtWAu2-kQki71BZ9aIdDKObdi-vm-bSWWij69OBNUDhJ7IsxuEoHwQrwRN9uXa-OUK81v6-HN36jWS1-3naogIurtNhMcUs9NnhWa8Vqjd6Zfy7WFATAagJdcwMpo1unQ2uA/s1600/P1010210.JPG" width="400" /></i></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times;"><i> carrots, apple, coconut, pineapple and raisins</i></span></td></tr></tbody></table></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>But what doesn't change is the use of carrots, apple, crushed pineapple, coconut, raisins, and cinnamon. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>It first became popular on Nantucket, then in the Boston region. It later received national attention when it was featured in Gourmet magazine in 1981, and then was chosen in 1991 as one of the best recipes of the last 50 years. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>I saw it in Sarah Leah Chase's New England Open House Cookbook. She is a long-time friend of Pam McKinstry and felt she never received enough credit. But I wasn't sure if it was THE recipe, so I tracked down the original. First, I tried to find the <span>Gourmet </span>magazine feature with no luck. (On a side note, it is very frustrating to me that<span> Gourmet</span> magazines and their wealth of food history, travel, and recipes are still not available online. Then, I tried to buy the actual magazine on eBay. No luck. Then, I thought about asking my sister-in-law, Laddie, who used to save every single issue. But they have probably been donated or recycled by now.) Next, I tried to find Pam McKinstry's cookbooks from that era, but they are all out-of-print and not available. Next step was to search newspapers.com. There I found lots of recipes for Morning Glory Muffins but not THE recipe. Finally, I had some luck. I searched the archive for the newspaper on Nantucket. It's called the Nantucket Atheneum. </i></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="Morning Glory Muffins are a little oily."><span style="font-family: times;"><i><img border="0" data-original-height="770" data-original-width="922" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjx87RAwtG78IcIGZ19kwz14W_NBcpOAgT8Lw5CAbuDU3Cpl-QC2vnJq3JS6eRP0nJVR6aVwhzOKb1TA-mnRWsyfbqUNociDtDTyQ7IMNcJOud-XdmCfNPUelYp4WbbtSOCoCfjJzuOfufBKglfpi7ooIZHQY0Nnio-3GrBarezllF3oStdXK8TYvGUs/s1600/download.png" width="400" /></i></span></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="Morning Glory Muffins are a little oily."><span style="font-family: times;"><i>Click here to go to article in the Nantucket Antheneum. </i></span></a></td></tr></tbody></table><span style="font-family: times;"><i><br /></i></span><div style="text-align: left;"><span style="font-family: times;"><i>Found it! A 1981 article ran with the whole backstory on Pam McKinstry, including photos. Note: Recipe does not include raisins in this version. Otherwise, it is the same, if halved, as the one Sarah Leah Chase published and I used. The gist of the story is that she had no cooking experience but wanted to open a restaurant on Nantucket. She was a hospital administrator in Boston area with a creative bent who learned to fly and was flying to Nantucket for lunch weekly on Wednesdays. She decided to move there and make a career change. So she read cookbooks and took classes. Taught herself and became a successful restaranteur with several restaurants. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>She was a gutsy entrepreneur who pursued her dreams when it wasn't common for women to do so.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara</i></span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95lFrEy_8TBHxq3nfNvwH9Abc-zi6_b17tL2do-MIP7H2fq93pVVCrllg9JHlBNEV7T-rsBh-StTX_wzM9gDej-NVAWQHCA4fdHYcZ1jI0p0yYaSntJ9-d78MTP2ZvAmLpM1fg08PbPHzr74vjYiTP9C9KIJHmKwqAy2dgXpX_nUAL3umeHDkGXdlMWk/s4592/P1010172.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95lFrEy_8TBHxq3nfNvwH9Abc-zi6_b17tL2do-MIP7H2fq93pVVCrllg9JHlBNEV7T-rsBh-StTX_wzM9gDej-NVAWQHCA4fdHYcZ1jI0p0yYaSntJ9-d78MTP2ZvAmLpM1fg08PbPHzr74vjYiTP9C9KIJHmKwqAy2dgXpX_nUAL3umeHDkGXdlMWk/s1600/P1010172.JPG" width="320" /></a></div><div style="text-align: left;"><b><span style="font-size: x-large;">Morning Glory Muffins</span></b></div><div style="text-align: left;"><i><span style="font-size: x-small;">(a Pam McKinstry recipe with my directions)</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>Makes 16</b></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 1/4 cups flour</div><div style="text-align: left;">1 1/4 cups sugar</div><div style="text-align: left;">1 T. cinnamon</div><div style="text-align: left;">2 t. baking soda</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">1/2 cup sweetened coconut</div><div style="text-align: left;">1/2 cup raisins (golden)</div><div style="text-align: left;">1 apple, peeled and shredded</div><div style="text-align: left;">1 cup (8-ounce can) crushed pineapple, drained</div><div style="text-align: left;">2 cups shredded peeled carrots (about 4 carrots)</div><div style="text-align: left;">1/2 cup pecans, chopped</div><div style="text-align: left;">3 large eggs</div><div style="text-align: left;">1 cup canola or vegetable oil</div><div style="text-align: left;">1 t. vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I used the Sarah Leah Chase recipe but changed the direction to include my methods. For example, I use a Cuisinart for grating the carrots and apple. And no paper liners. Not a fan of them.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sift the flour, sugar, cinnamon, baking soda and salt together in a large mixing bowl. Whisk together, then add the chopped pecans.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlQVlndk22yKo18kKdkAuM5h2IV3YwSuNCUX_qfrbZ4hSR6EFu8_efkvB_k9oAakDB8XEI4zQ3vtrlLc1FKJ5UVy2Uc9dpWRgyJJo-0E8BG-ZegSTxgnfYFaivBn-ENvQQD0cqdh9swaWvaXI3aDAmZW1O8gJunpPz9NQzZqNTyns12GtUHHltTYmCAw/s4592/P1010175.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlQVlndk22yKo18kKdkAuM5h2IV3YwSuNCUX_qfrbZ4hSR6EFu8_efkvB_k9oAakDB8XEI4zQ3vtrlLc1FKJ5UVy2Uc9dpWRgyJJo-0E8BG-ZegSTxgnfYFaivBn-ENvQQD0cqdh9swaWvaXI3aDAmZW1O8gJunpPz9NQzZqNTyns12GtUHHltTYmCAw/s1600/P1010175.JPG" width="320" /></a></div><div style="text-align: left;">Scrape the carrots and shred them using a Cuisinart with the grater insert. I find this to be the fastest, easiest way to shred carrots.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel and core the apple, and then shred it in the Cuisinart too. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain the crushed pineapple well.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ1MljXqNtgCCsXrZUrFZdXGH7GNk-x_quSitZbvBCrs5Zna_CL3CFA10XOLAze-jvigJthx6VwGRTcosaaLqgjFMHjHE_VgIa0bzzwYvy0OzYj0pUU6IkAsPBBHbxJo7tDQv2M1WHxSEKb2KOvjaLI6Q3hDYNF9BYHaBuks38m5Dz2ZlnVN58g3r6t8/s4592/P1010183.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ1MljXqNtgCCsXrZUrFZdXGH7GNk-x_quSitZbvBCrs5Zna_CL3CFA10XOLAze-jvigJthx6VwGRTcosaaLqgjFMHjHE_VgIa0bzzwYvy0OzYj0pUU6IkAsPBBHbxJo7tDQv2M1WHxSEKb2KOvjaLI6Q3hDYNF9BYHaBuks38m5Dz2ZlnVN58g3r6t8/s1600/P1010183.JPG" width="320" /></a></div><div style="text-align: left;">Add all of these to the dry ingredients, and stir to combine. It will look like a thick cookie dough. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, combine the eggs, oil and vanilla and whisk until well combined. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMW53WCN8u2kkZ-oUWSmqeL7W706uRgH2QJu860QdvJQNQcqzitrGDwS56n0vahHnqMa4f0UeVDnI3S9IVmi6xEgGbvXoUY-1ggsucc6aR_BPf90AcWq7_tkgV8eGNAIR4SD3SIbQFxsOALSYS0lgbUPylgsRvCeDLo_gGpUgzNtHSNYB0STryR1L7Po/s4592/P1010184.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMW53WCN8u2kkZ-oUWSmqeL7W706uRgH2QJu860QdvJQNQcqzitrGDwS56n0vahHnqMa4f0UeVDnI3S9IVmi6xEgGbvXoUY-1ggsucc6aR_BPf90AcWq7_tkgV8eGNAIR4SD3SIbQFxsOALSYS0lgbUPylgsRvCeDLo_gGpUgzNtHSNYB0STryR1L7Po/s1600/P1010184.JPG" width="320" /></a></div><div style="text-align: left;">Pour the wet ingredients over the dough, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJUoV5w3GAzqQ_z_wjvlThlX6GkiOYiKNDoO1FHBHITN8Bne-KjOcYFRsAR8sq4ahnrGD2oR_GEm9Yxy5ikDO-pO6haOJpkbROBVQJNYoATfK9_0b6t9LHtv5kC_P4q-_K1Nl2VC-tquvtuwtZ37O9B8DEgbVRV2iMJTkMjyAHEeizsnYInXx-3xD36U/s4592/P1010188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJUoV5w3GAzqQ_z_wjvlThlX6GkiOYiKNDoO1FHBHITN8Bne-KjOcYFRsAR8sq4ahnrGD2oR_GEm9Yxy5ikDO-pO6haOJpkbROBVQJNYoATfK9_0b6t9LHtv5kC_P4q-_K1Nl2VC-tquvtuwtZ37O9B8DEgbVRV2iMJTkMjyAHEeizsnYInXx-3xD36U/s1600/P1010188.JPG" width="320" /></a></div><div style="text-align: left;">and stir until it loosens up and the egg mixture is evenly distributed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spray 16 muffin cups with PAM or baking spray</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7_okUkpyLeaO1dwSi44YePNbFl3p0br889m0AWjlwmP6PMS6jM48ZQ7tiDh2myQQx5a7xJL8otPrPMyhLWnjjOxCqQKzzupcw4K_cyB52mkMojx2r10GaSb7qDUqDLHHkNmXGmk-BMC6DjRtco2VYqVzXoJaxbgDrtYx0fn6bV8GekxyJhIZmsx7Z6U/s4592/P1010191.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7_okUkpyLeaO1dwSi44YePNbFl3p0br889m0AWjlwmP6PMS6jM48ZQ7tiDh2myQQx5a7xJL8otPrPMyhLWnjjOxCqQKzzupcw4K_cyB52mkMojx2r10GaSb7qDUqDLHHkNmXGmk-BMC6DjRtco2VYqVzXoJaxbgDrtYx0fn6bV8GekxyJhIZmsx7Z6U/s1600/P1010191.JPG" width="320" /></a></div><div style="text-align: left;">Fill them to the brim with batter.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm1M6F_1zTPU9FKa5mMv-Pw7Bq9UTbnn_xQEgNxhlaa1htUIRXpKg5L5zfaWwa9l3BQi0sOZha-9JPRpEt7uVzns9u1vXJT3U75VKls4eeGPYgYU1VNkjXLWPmOU7l8OPcamF8E24yVlKdq1kZKEZv4F_yoAugaKlgsqizwC8PSZQSQ5H27ct2CR1Qlw/s4592/P1010197.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYm1M6F_1zTPU9FKa5mMv-Pw7Bq9UTbnn_xQEgNxhlaa1htUIRXpKg5L5zfaWwa9l3BQi0sOZha-9JPRpEt7uVzns9u1vXJT3U75VKls4eeGPYgYU1VNkjXLWPmOU7l8OPcamF8E24yVlKdq1kZKEZv4F_yoAugaKlgsqizwC8PSZQSQ5H27ct2CR1Qlw/s1600/P1010197.JPG" width="320" /></a></div><div style="text-align: left;">Bake for 30 to 35 minutes until a toothpick comes out clean. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove from the oven and cool for 10 minutes, then pop them out of the muffin tin and on to a rack to cool completely. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Best when allowed to "ripen" overnight at room temperature and served the next day. But also very good hot out of the oven.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have seen suggestions of serving them with cream cheese and honey. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have also seen suggestions to place a paper towel under the muffins before you put them in a container, to absorb any excess oil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">They freeze well. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If we make them again, I would definitely cut back on the oil or try melted butter instead.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-65054994305808428752024-01-30T12:45:00.003-05:002024-01-30T12:51:18.641-05:00Lemon Squares (Cook's Companion) by Barbara<div style="text-align: left;"><span style="font-family: times;"><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v_NtXzAYxMAwoITFYALJJTIcce3WXNM77LvNvTTVCNJevSOs3xiz9D4RHeuqof2GXXGXqADYuTvCCJ_EfKEuUZ2c831s2um1wSF87UMnMAd9Bv91AU-3sdDqjS5B56Icawyk4E10QLnqZHk8pOAmFakGi_DZgC_eNjEAjk38EoU2LQE0_wB8NGlWvBg/s4592/P1010271e.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0v_NtXzAYxMAwoITFYALJJTIcce3WXNM77LvNvTTVCNJevSOs3xiz9D4RHeuqof2GXXGXqADYuTvCCJ_EfKEuUZ2c831s2um1wSF87UMnMAd9Bv91AU-3sdDqjS5B56Icawyk4E10QLnqZHk8pOAmFakGi_DZgC_eNjEAjk38EoU2LQE0_wB8NGlWvBg/s1600/P1010271e.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>A buttery shortbread crust with a layer of bright lemon curd</i></td></tr></tbody></table><br />On the facing page of the cookbook with the <a href="https://feasteveryday.blogspot.com/2024/01/hazelnut-squares-cooks-companion-by.html">Hazelnut Squares</a> ,which I just posted, were these Lemon Squares. Tom loves lemon squares, so I thought I'd try them too. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Very glad I did. I like this recipe even better than the ones I've used in the past. Easy to make once I calculated the conversions of ingredients and British terms.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>We will definitely make these again. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: x-large;"><b>Lemon Squares</b></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: x-small;"><i>(adapted from Cook's Companion by Carole Clements)</i></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><i>Makes a 9x13" pan</i></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">2 cups less 2T. (225g) all-purpose flour</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 cup (55g) powdered sugar</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/4 t. salt</span></div><div style="text-align: left;"><span style="font-family: inherit;">12 T. (1 1/4 cup) unsalted cold butter, cut into tiny pieces</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 T. ice water</span></div><div style="text-align: left;"><span style="font-family: inherit;">4 eggs, room temperature</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 cups regular white sugar ( or 1 1b. caster sugar if you can find it)</span></div><div style="text-align: left;"><span style="font-family: inherit;">3 T. flour</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 t. baking powder</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 t. grated lemon rind</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 fluid ounces fresh lemon juice (about 1.5 lemons squeezed)</span></div><div style="text-align: left;"><span style="font-family: inherit;">powdered sugar for sprinkling on top</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Preheat the oven to 350 degrees.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGLhGbfZzz4ZGkgXChm7wx3oe6f4kr8K996oQnh_XIy9qXd5SUn6qBp6N8UOuCtEpFMEOFtjFizuS3i1IjE5gsYAX-8XZ0-Gsw_G0gDJ85nMYbhGvtS9N_KyZjtWGlD4WK1KZJQqt_3PrQ2Lx7u3aTrvJAPVZPgaRcsvwppSXr94SX0dvsAqv9X1Coag/s4592/P1010218d.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGLhGbfZzz4ZGkgXChm7wx3oe6f4kr8K996oQnh_XIy9qXd5SUn6qBp6N8UOuCtEpFMEOFtjFizuS3i1IjE5gsYAX-8XZ0-Gsw_G0gDJ85nMYbhGvtS9N_KyZjtWGlD4WK1KZJQqt_3PrQ2Lx7u3aTrvJAPVZPgaRcsvwppSXr94SX0dvsAqv9X1Coag/s1600/P1010218d.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Sift together the flour, powdered sugar and salt in a mixing bowl.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Rub the butter into the flour or a pastry blender until the mixture resembles coarse breadcrumbs.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIc2WeZhrpn85nAEPV44MNKJCggKbHkwCYDVg0ZHyRh3wnNDGfDuqTPmB99eRwk1IqCF6p7ZBaxCngzmBCHKu346yv6cuSAUDcMhBAUN00eXdCdL-LzWBu5bjD4DSTw-bh-SzaVQsSd3rtces-3PUnBddrVlRhBvrAHMuQBYGTh7EpV3DtW6z0-rKkz8/s4592/P1010221d.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIc2WeZhrpn85nAEPV44MNKJCggKbHkwCYDVg0ZHyRh3wnNDGfDuqTPmB99eRwk1IqCF6p7ZBaxCngzmBCHKu346yv6cuSAUDcMhBAUN00eXdCdL-LzWBu5bjD4DSTw-bh-SzaVQsSd3rtces-3PUnBddrVlRhBvrAHMuQBYGTh7EpV3DtW6z0-rKkz8/s1600/P1010221d.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Add the ice cold water, and bring the mixture together into a ball, using your hands.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUWApEHkTwXv_53TDXQCr6bxnFjiwHSr2GLe2vL5yUU97jCnfA9VBcdi356r1bhu0ARxpA0z6oUkZgu5kzcVjmTfP_O7pMrwdezXogEbVTWgB-2FNeDmLt8QFtool-cAWAtUEiskoUff0UjonGDMpYXTeknScTRolg53tAwqLp3rzpNusSe1PX69YKmU/s4592/P1010224d.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUWApEHkTwXv_53TDXQCr6bxnFjiwHSr2GLe2vL5yUU97jCnfA9VBcdi356r1bhu0ARxpA0z6oUkZgu5kzcVjmTfP_O7pMrwdezXogEbVTWgB-2FNeDmLt8QFtool-cAWAtUEiskoUff0UjonGDMpYXTeknScTRolg53tAwqLp3rzpNusSe1PX69YKmU/s1600/P1010224d.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Cover and refrigerate for 15 - 30 minutes to allow the flour to hydrate.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9mLLqIPL4PksMEmquac5dS5flYJQVv1MJYVS3RFr52szJWyvHDPs4wtgG5X3urFGJCcARfvmm0lWjVWAo_0Kdmed-UwgpPtO7cuJoNurVa05tJOTyG2KhL8o4xZPkhQiugNddUWhheW6trKKJduV9zrTH_C7FoXMOFvXgFGw9h2LgkuC-osTXEelNkY/s4592/P1010233d.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9mLLqIPL4PksMEmquac5dS5flYJQVv1MJYVS3RFr52szJWyvHDPs4wtgG5X3urFGJCcARfvmm0lWjVWAo_0Kdmed-UwgpPtO7cuJoNurVa05tJOTyG2KhL8o4xZPkhQiugNddUWhheW6trKKJduV9zrTH_C7FoXMOFvXgFGw9h2LgkuC-osTXEelNkY/s1600/P1010233d.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Pat the mixture evenly into a 9x13" pan.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e7Ar0Nc8I4iVw7cLn_VAQC8hSS10b1pTOC36LDPoJL5usWFXKq3eBk5_2tV7YBg3moabegRabFq_kzlVrRS1o7CnBDt_C_tJ1TDZDOEOfwhcGv3tB3BquG96CP2HMnr-cGUMX8HXUgpVaj8ZLCqcnRA_vuupO8jwsxyh67yYMhAExlqtHkg4iF7u3Y8/s4302/P1010234d.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2870" data-original-width="4302" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6e7Ar0Nc8I4iVw7cLn_VAQC8hSS10b1pTOC36LDPoJL5usWFXKq3eBk5_2tV7YBg3moabegRabFq_kzlVrRS1o7CnBDt_C_tJ1TDZDOEOfwhcGv3tB3BquG96CP2HMnr-cGUMX8HXUgpVaj8ZLCqcnRA_vuupO8jwsxyh67yYMhAExlqtHkg4iF7u3Y8/s1600/P1010234d.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Bake for 15-20 minutes until very light brown around the edges.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYlvOVO7k8b4-yKQgM2tqwRmQCKGTOmSQgnv_WP9HRMe9dIhvo0qdDFzgrUd-EDR-lRyCcnQZksKrxeBs5pmVUTROkc-VEO_KUZ7N2I2NU1feEn0bhSXbFHjoeY7embsHwUQYiP_rUstZU5PtSnWjI4KePuF4dN8pwM2ZGMKV3J1M3ogQ1-NLqUKbk9w/s4592/P1010236.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4592" data-original-width="3064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYlvOVO7k8b4-yKQgM2tqwRmQCKGTOmSQgnv_WP9HRMe9dIhvo0qdDFzgrUd-EDR-lRyCcnQZksKrxeBs5pmVUTROkc-VEO_KUZ7N2I2NU1feEn0bhSXbFHjoeY7embsHwUQYiP_rUstZU5PtSnWjI4KePuF4dN8pwM2ZGMKV3J1M3ogQ1-NLqUKbk9w/s1600/P1010236.JPG" width="214" /></a></div>Remove the crust from the oven, and let it cool slightly.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7QhfCHM6q-4pLeEs84Plkl85SwRsPDS-h2goA4NF8IsIaFuF_gEFtmenn1mhw89MGWUVd9GCrcv7qgyBHyojrwvY6A0wLNTEB1AqraZ8H7gniz35K2wlsFBedpxxzgSejDYx0zlxzckuZFbXqbG-5YqG0g-sUVn6SmmAxckLOH412Y2OUm8oD3xvIOo/s4592/P1010239.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7QhfCHM6q-4pLeEs84Plkl85SwRsPDS-h2goA4NF8IsIaFuF_gEFtmenn1mhw89MGWUVd9GCrcv7qgyBHyojrwvY6A0wLNTEB1AqraZ8H7gniz35K2wlsFBedpxxzgSejDYx0zlxzckuZFbXqbG-5YqG0g-sUVn6SmmAxckLOH412Y2OUm8oD3xvIOo/s1600/P1010239.JPG" width="320" /></a></div></div><div style="text-align: left;">Meanwhile, beat all the other ingredients ---the 4 eggs, 2 cups regular sugar, baking powder, lemon zest and lemon juice--- together on high for several minutes until very smooth and frothy. Be sure the sugar is well integrated into the batter. Otherwise, the lemon layer will be grainy. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiBHdv_qfTpAf90JWPU8JLKqgCH9LO4dRFMWKgd9bWxZsy05FAQ9vtfbCxKBS7XmnQAYMux1VOSyvYZ3ZV3FAXJHDnqAnOP1LhOxkg_FEOmxmhfNZyamLU5crKylgqFsKwJfYyZ8Vyw0NEjbVTQVTIKh0Uue9qlE7wW5V3qlQhECoIPLH4emDCLd4bog/s4592/P1010241.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiBHdv_qfTpAf90JWPU8JLKqgCH9LO4dRFMWKgd9bWxZsy05FAQ9vtfbCxKBS7XmnQAYMux1VOSyvYZ3ZV3FAXJHDnqAnOP1LhOxkg_FEOmxmhfNZyamLU5crKylgqFsKwJfYyZ8Vyw0NEjbVTQVTIKh0Uue9qlE7wW5V3qlQhECoIPLH4emDCLd4bog/s1600/P1010241.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Pour the lemon curd layer on top.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IXgDyEeibX7sN81SIzKFNPqsBeR8x8UeNloZkn-bvygls0ukZP0HSOSp6Iy74vtZavSjGEywtFPD0kSjMdgxmQnud0UqMiujgmJ7PJjqIqEp83EhD49qiVQF1HXicUh_VhP269e1YlVJUsd6JqkTd3KYsSfFro3PNlJIy8Q1pjsx6JSeUorwi-Bztv0/s4336/P1010245d.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2893" data-original-width="4336" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IXgDyEeibX7sN81SIzKFNPqsBeR8x8UeNloZkn-bvygls0ukZP0HSOSp6Iy74vtZavSjGEywtFPD0kSjMdgxmQnud0UqMiujgmJ7PJjqIqEp83EhD49qiVQF1HXicUh_VhP269e1YlVJUsd6JqkTd3KYsSfFro3PNlJIy8Q1pjsx6JSeUorwi-Bztv0/s1600/P1010245d.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Return to the oven (remember to use hot pads!) and bake for an additional 25 minutes.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWCcGCTro8b6fK_R137zTSIPEXZuJMxaerfVTw6kFYizibN-sOUZh-_taG3EazJpDOBAKBEtVVs1GqSL4FVxuuYR3xaQQEvrvMPYH3epzjawGYimtjCNhS7lhpn30qrmxusjs4_4R4o0xqXB1-A5TBU5Xge9xoY9wJx-H7c6GNUVwrLZUqvk5WUOAb5s/s4592/P1010249.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWCcGCTro8b6fK_R137zTSIPEXZuJMxaerfVTw6kFYizibN-sOUZh-_taG3EazJpDOBAKBEtVVs1GqSL4FVxuuYR3xaQQEvrvMPYH3epzjawGYimtjCNhS7lhpn30qrmxusjs4_4R4o0xqXB1-A5TBU5Xge9xoY9wJx-H7c6GNUVwrLZUqvk5WUOAb5s/s1600/P1010249.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">The top of mine developed a slightly brown crust. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5gDw4VBQlMjvClJx0GcoIxcAGjFW4uK-HZwVFea-dxgYOEXh6HGqfqQGvag-Ssvdk5dALRgqa7pDF4UoX3882rYNCv5tgvBHmCKFSqShILDWtbHHZ_3WFt7_KnM5WPQPzI2VCoNkAmHEMBdntpoZzqUyFWuRYXlMMXO7YV99wwNZEH0r7PeYxfvyOzs/s4592/P1010250.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4592" data-original-width="3064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5gDw4VBQlMjvClJx0GcoIxcAGjFW4uK-HZwVFea-dxgYOEXh6HGqfqQGvag-Ssvdk5dALRgqa7pDF4UoX3882rYNCv5tgvBHmCKFSqShILDWtbHHZ_3WFt7_KnM5WPQPzI2VCoNkAmHEMBdntpoZzqUyFWuRYXlMMXO7YV99wwNZEH0r7PeYxfvyOzs/s1600/P1010250.JPG" width="214" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Let cool completely on a wire rack.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz4FIJQKfIh23w8Oac5riT4_KpJqUBzfL0y_vMeZA8sueM2V-5Lf4p21Rig1Wpl8g9yXq8eN_gkPrQzdxRxlvIONXSZsKLcpELHM9Ena0tzXooHThfrUGUlDA8HTsJqu0JTL0qu7J_xX5D5ATtrZ_kfjN8b3VUndDNp-JDUivDnp0_jtKAWMT0G0hK0w/s4592/P1010256.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz4FIJQKfIh23w8Oac5riT4_KpJqUBzfL0y_vMeZA8sueM2V-5Lf4p21Rig1Wpl8g9yXq8eN_gkPrQzdxRxlvIONXSZsKLcpELHM9Ena0tzXooHThfrUGUlDA8HTsJqu0JTL0qu7J_xX5D5ATtrZ_kfjN8b3VUndDNp-JDUivDnp0_jtKAWMT0G0hK0w/s1600/P1010256.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: inherit;">Dust with powdered sugar.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQk0mbqwgkWyJ2do52lbQ_Y-qYRVmgJt3Co19GuYVRi5_AUKN5s6HktbusqoJqxNIpfDI7CQhDGvEBb72iHAfXBCX-_GG2Lj67YtqBLNwVsE5WpchHdirpVWiaLpn8oQBxJERJov1hyphenhyphenC4bgrPL_QBEeWeU4OzwTAe1c_zvyFWzi5_dlW8rbxeAFZH_rI/s4592/P1010281.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQk0mbqwgkWyJ2do52lbQ_Y-qYRVmgJt3Co19GuYVRi5_AUKN5s6HktbusqoJqxNIpfDI7CQhDGvEBb72iHAfXBCX-_GG2Lj67YtqBLNwVsE5WpchHdirpVWiaLpn8oQBxJERJov1hyphenhyphenC4bgrPL_QBEeWeU4OzwTAe1c_zvyFWzi5_dlW8rbxeAFZH_rI/s1600/P1010281.JPG" width="320" /></a></div>Cut squares using a very sharp knife and lift them out using a small metal spatula.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">To store, cover and refrigerate due to the eggs.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Excellent when served cold, too.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">---B</span></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-3683640965437844472024-01-28T13:05:00.002-05:002024-01-28T13:09:16.787-05:00Hazelnut Squares (Cook's Companion) by Barbara<div style="text-align: left;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RaIC1YCU3UZIqE8nsfT9YHmSzg6iXLI8_vYZcFWxmnIUGvVuZqPHXlhyhqLxkkmlxq3quDdXjkQ5wmRdICgGbBjbUAvfYYS-F92xDQ0jcuJggoI_U7PZhOiuZLtZOEGSrbc5YHGa0SkUhnx04jNTavcZ8tuzxPSYG1dN8hE0ZDnN8Hpo9g2z1sFqz3g/s4592/P1010150.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RaIC1YCU3UZIqE8nsfT9YHmSzg6iXLI8_vYZcFWxmnIUGvVuZqPHXlhyhqLxkkmlxq3quDdXjkQ5wmRdICgGbBjbUAvfYYS-F92xDQ0jcuJggoI_U7PZhOiuZLtZOEGSrbc5YHGa0SkUhnx04jNTavcZ8tuzxPSYG1dN8hE0ZDnN8Hpo9g2z1sFqz3g/s1600/P1010150.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times;"><i>Americans would call this a hazelnut brownie</i></span></td></tr></tbody></table><br /><span style="font-family: times;"><i>If you are a hazelnut lover, then you'll love this recipe. The squares are loaded with toasted hazelnuts and then even more nuts are added on top. The base is like a chocolate brownie. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>I found the recipe in a British cookbook then converted the measurements. It was listed under biscuits, their term for cookies. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>The cookbook is one I found at a book sale years ago and still use quite a bit. It's called Cook's Companion by Carole Clements, 1999, published by Hermes House. My edition is 2001. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Tweaked her recipe quite a bit so I decided to write my version up for future use. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><i style="font-family: times;">Next time I use this recipe, I'll probably substitute pecans. Hazelnuts are hard to come by, very expensive, and hard to skin. </i></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara</i></span></div><div style="text-align: left;"><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oq5NIovEkRaWPAatdijDusyKL4Q49i1acu2x1RUD2YgShSrtVcddCGgt58kmrbhOvGcMUVrzDYjh4x93nuE-p0XZGuAUyvB_HhJ7a36wW2LlgKnugA-3NBIcXDlRyEXYF-X1UqOPjckJy55H3GO8wwRfEowgVL1Am0Sm1iVCgT2bs9_HHYDCGYSCK9A/s4592/P1010110.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oq5NIovEkRaWPAatdijDusyKL4Q49i1acu2x1RUD2YgShSrtVcddCGgt58kmrbhOvGcMUVrzDYjh4x93nuE-p0XZGuAUyvB_HhJ7a36wW2LlgKnugA-3NBIcXDlRyEXYF-X1UqOPjckJy55H3GO8wwRfEowgVL1Am0Sm1iVCgT2bs9_HHYDCGYSCK9A/s1600/P1010110.JPG" width="320" /></a></div></span></div><div style="text-align: left;"><span style="font-size: x-large;"><b>Hazelnut Squares</b></span></div><div style="text-align: left;"><span style="font-size: x-small;"><i>(adapted from Cook's Companion by Carole Clements )</i></span></div><div style="text-align: left;"><span style="font-size: x-small;"><i><br /></i></span></div><div style="text-align: left;"><span><i><b>Makes 9 large squares</b></i></span></div><div style="text-align: left;"><span style="font-size: x-small;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cup (4 ounces) hazelnuts, skinned, toasted and roughly chopped </span></div><div style="text-align: left;"><span style="font-family: inherit;"><i>Note: I had a 6.5 ounce tub of hazelnuts, and used them all, which made them extra nutty but I'd suggest you dial the quantity back to closer to 4 ounces. </i></span></div><div style="text-align: left;"><span style="font-family: inherit;">1/3 cup unsalted butter</span></div><div style="text-align: left;"><span style="font-family: inherit;">pinch of salt</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 cup good quality chocolate chips</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 eggs, room temperature</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cup super fine sugar (caster sugar)</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 t. vanilla bean paste (or regular vanilla)</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 cup all purpose flour</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Skin, toast and chop the hazelnut ahead of time, and let them cool completely. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Reserve 1/4 cup for sprinkling on the top, midway through baking. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Preheat the oven to 350 degrees.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40hJWSrQ__ybg7_i5GN8jYjO8CJ0Bd9-xyXvmZoXQiB0-kXx8P_oRZlya9qCR1gLMOB3erNBm5-DSmULTu8DG7yVPzqN6SYrw41mJUWgsvNyKcqDs-P7NM95vbV3IUIwKWjiVrPvhto_yaPhX8DQbpHeW_Sy1UtvQOxdYKGA46WE5yIE8YIPD1rNgrhg/s4592/P1010113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40hJWSrQ__ybg7_i5GN8jYjO8CJ0Bd9-xyXvmZoXQiB0-kXx8P_oRZlya9qCR1gLMOB3erNBm5-DSmULTu8DG7yVPzqN6SYrw41mJUWgsvNyKcqDs-P7NM95vbV3IUIwKWjiVrPvhto_yaPhX8DQbpHeW_Sy1UtvQOxdYKGA46WE5yIE8YIPD1rNgrhg/s1600/P1010113.JPG" width="320" /></a></div></div><div style="text-align: left;">Butter an 8x8" pan well. (Do not use PAM or baking spray.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Get everything out and organized before starting:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkfPbPsXalYfozFySrVjBx2q5aoBvhh80E1NJQJbFiKuu7YzWbTUXAixP_i78iGMuIj3W632lmU3sSV3Z1yHfSNn_sGv1U6rF56Zk6UKp39feYzyteVi3Z8qGUpaxqtVU43tNDh_IOnF66tlzsSHUeFY4EjSTgD5gNsJUwFNlU08u9vHwH_ueVeSkFq4/s4592/P1010114.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkfPbPsXalYfozFySrVjBx2q5aoBvhh80E1NJQJbFiKuu7YzWbTUXAixP_i78iGMuIj3W632lmU3sSV3Z1yHfSNn_sGv1U6rF56Zk6UKp39feYzyteVi3Z8qGUpaxqtVU43tNDh_IOnF66tlzsSHUeFY4EjSTgD5gNsJUwFNlU08u9vHwH_ueVeSkFq4/s1600/P1010114.JPG" width="320" /></a></div><div style="text-align: left;">Put the dry ingredients including 3/4 cup of the nuts in one bowl...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIISz60hPmE_KxyjEeg_Qo6JUDdoUk_5__rplez-wteIxGvoq72gwdq8J0i6O2JoUU9ooBATCjwMqD1rdats7c_v0CaM4gm1h4Omb6woxVv69PMDv8DGbRofZjh-kmGOROKvQ_PTEmO6D1EkTcfegmLOZiLhWuEdJRuGobeoXs_B_uhHzH6xsxFasUnIs/s4592/P1010116.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIISz60hPmE_KxyjEeg_Qo6JUDdoUk_5__rplez-wteIxGvoq72gwdq8J0i6O2JoUU9ooBATCjwMqD1rdats7c_v0CaM4gm1h4Omb6woxVv69PMDv8DGbRofZjh-kmGOROKvQ_PTEmO6D1EkTcfegmLOZiLhWuEdJRuGobeoXs_B_uhHzH6xsxFasUnIs/s1600/P1010116.JPG" width="320" /></a></div><div style="text-align: left;">Eggs and vanilla in a small bowl, whisked together...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And butter and chocolate chips with a pinch of salt in a microwave safe bowl, like a large Pyrex measuring cup. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHbwqH-B5l_giKZZ-VbBlT_AIgDLSeY9RPE0sSOyVtH1BSx71FunJtOxJNr0TKPZqHtzOmbuKsn6g8Msbu-tAwWXjR3jqKHpGVVqfa1NX0Xk-l0J_wfb5_PCovn-N0otkyBFclBuPhf_eqGeYjVE73kdKo8euE0MUW_E1n1VMonUua1hnN30rwmJsh_U/s4592/P1010112.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHbwqH-B5l_giKZZ-VbBlT_AIgDLSeY9RPE0sSOyVtH1BSx71FunJtOxJNr0TKPZqHtzOmbuKsn6g8Msbu-tAwWXjR3jqKHpGVVqfa1NX0Xk-l0J_wfb5_PCovn-N0otkyBFclBuPhf_eqGeYjVE73kdKo8euE0MUW_E1n1VMonUua1hnN30rwmJsh_U/s1600/P1010112.JPG" width="320" /></a></div><div style="text-align: left;">First melt the butter and chocolate carefully. Use the defrost mode on your microwave, and cook until you see the butter and chocolate just melt. About 1 minute, depending on your microwave strength. If you don't use the defrost mode, it may only take 20 seconds. Watch carefully. </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAP6QsPDYnk1VuQks8xBwiSq-kee2mmWN7dNGxDsstWdzLeWmtZ7ltMaxd4frpSt33cqKUMoloz4Jw__vIirlMEFxZlW8GUIQsG3sHaoJrD7GiFvZcMRFqDAzoQhLuCvufLSHsEmKjoAB6cC8NJ7GYV8j67d2AGP6vcwIenEasv-1CL6KFbnCuBQFccM/s4592/P1010119.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAP6QsPDYnk1VuQks8xBwiSq-kee2mmWN7dNGxDsstWdzLeWmtZ7ltMaxd4frpSt33cqKUMoloz4Jw__vIirlMEFxZlW8GUIQsG3sHaoJrD7GiFvZcMRFqDAzoQhLuCvufLSHsEmKjoAB6cC8NJ7GYV8j67d2AGP6vcwIenEasv-1CL6KFbnCuBQFccM/s1600/P1010119.JPG" width="320" /></a></div><div style="text-align: left;">Pull it out and whisk together.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the chocolate butter into a large mixing bowl. This will help it cool off. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Carefully and slowly add the whisked eggs and vanilla. A little at a time. Whisk until very smooth. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWcC2Cse93ek9MSGfKOFvSN76vqQmMGedyaf1N_EfQtJxyrKWyv_7LlatHYqKB9TR7rnws69AFp3cYAeQKJ2S6KGB_9CSmzpw42uxeNpo2dPJka7GYHRDastA-bDt8AWBYwmW_JSsYI4pI3Qr0zAMOZhprCkZ5DwhxSfmlimYpEcEVdoQiYHAxa84NfY/s4592/P1010120.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWcC2Cse93ek9MSGfKOFvSN76vqQmMGedyaf1N_EfQtJxyrKWyv_7LlatHYqKB9TR7rnws69AFp3cYAeQKJ2S6KGB_9CSmzpw42uxeNpo2dPJka7GYHRDastA-bDt8AWBYwmW_JSsYI4pI3Qr0zAMOZhprCkZ5DwhxSfmlimYpEcEVdoQiYHAxa84NfY/s1600/P1010120.JPG" width="320" /></a></div></div><div style="text-align: left;">Slowly add the dry ingredients with a spatula or wooden spoon.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJkwoVmnF3npd6NdPLRlsd7-HEFbd5lFWtbZ8ImznoxXq4ysRIiiw-Sh0HLWYGS_7YpeBOFDh7Vsewdwf5G7IIn8zJW2j9-RSuDZZBC8xPSy6ZK3zUUjvRpxxyoSLfeYWU3dOwuIfi2cluFdxkFuisCUJID4rej5Pl9ZOBzUrD15gFRUCXl8Y5XzrYi0/s4592/P1010125.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJkwoVmnF3npd6NdPLRlsd7-HEFbd5lFWtbZ8ImznoxXq4ysRIiiw-Sh0HLWYGS_7YpeBOFDh7Vsewdwf5G7IIn8zJW2j9-RSuDZZBC8xPSy6ZK3zUUjvRpxxyoSLfeYWU3dOwuIfi2cluFdxkFuisCUJID4rej5Pl9ZOBzUrD15gFRUCXl8Y5XzrYi0/s1600/P1010125.JPG" width="320" /></a></div><div style="text-align: left;">Then, mix vigorously for 100 stirs. Count as you go. I learned this from making brownies a lot over the years. It will make the crust shiny and crackly. And the inside will be soft and gooey.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AXHsAQNLGSaySXZuxFGpH8WHdlTpq8ka5QumS-yTG1Dq8FsElVc2oaeB0DhkQUfT8genL5TEKR4MPmPDYK11HNJU_jzaRj8J9OnFlaFLvQdn5L40yj1S8Ph_tPDEWw0ZsPhI5GnOiiDZGEX9L0H_vpnAcXomlgWYgzFl_XIurv36QMMh9YwoAj2AA3A/s4592/P1010128.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AXHsAQNLGSaySXZuxFGpH8WHdlTpq8ka5QumS-yTG1Dq8FsElVc2oaeB0DhkQUfT8genL5TEKR4MPmPDYK11HNJU_jzaRj8J9OnFlaFLvQdn5L40yj1S8Ph_tPDEWw0ZsPhI5GnOiiDZGEX9L0H_vpnAcXomlgWYgzFl_XIurv36QMMh9YwoAj2AA3A/s1600/P1010128.JPG" width="320" /></a></div><div style="text-align: left;">Pour into the prepared pan. Shake to evenly distribute the batter into the corners. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake for 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexiNC8I1VlmrgOI57ujBjv6HtYMkExFQWy-j0rESiLmYgyyb2SaZM3EaDdNGHU8rpsU7IynQht5Ic4sv2ckwCWjhFk7pjO21YJlzMHYv1FBOL3SjEIkSGdNvXpazq87UL_4APKTziGCWOYsgMqAAQ_lGljuBcvgYpI71UL6zlqUm9xzbzwejHC4p1s30/s4592/P1010130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexiNC8I1VlmrgOI57ujBjv6HtYMkExFQWy-j0rESiLmYgyyb2SaZM3EaDdNGHU8rpsU7IynQht5Ic4sv2ckwCWjhFk7pjO21YJlzMHYv1FBOL3SjEIkSGdNvXpazq87UL_4APKTziGCWOYsgMqAAQ_lGljuBcvgYpI71UL6zlqUm9xzbzwejHC4p1s30/s1600/P1010130.JPG" width="320" /></a></div><div style="text-align: left;">Sprinkle the remaining nuts on top. Press very gently to get them to adher to the batter. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjO4dBdo2IwJrAwnDv1hCaQjITdK5z6fqAI4ZFezAYYZM89_LeZ6YQAGk_FH69X5rW7hB6At_3y7Dn9CPybxXHSE6BhYOXpwFdAguwna-lAuigFmS5G4KSd5bS6uUYqtMROHwxkiWnYkAXobonFj0f9MxFNN5rzakx5p4DWy2qK5O8fXJ0XnTFddn6L8/s4592/P1010136.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjO4dBdo2IwJrAwnDv1hCaQjITdK5z6fqAI4ZFezAYYZM89_LeZ6YQAGk_FH69X5rW7hB6At_3y7Dn9CPybxXHSE6BhYOXpwFdAguwna-lAuigFmS5G4KSd5bS6uUYqtMROHwxkiWnYkAXobonFj0f9MxFNN5rzakx5p4DWy2qK5O8fXJ0XnTFddn6L8/s1600/P1010136.JPG" width="320" /></a></div><div style="text-align: left;">Return to the oven and bake for another 25 minutes. In total 35 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8gmD3MlBFzj7nMBU8BG4zbK6pW85f6wpJnGpyErsx6UNgerKujZJniMjAzSGp0P7ucFSyI_jeI7qAp4nfViMuZZ5Mp3U82e2ddbBAcjDmbX35R-DJQQyV6R7JdJwGS5xcayau_Y2cJs5poXK94Yf3HOUbVyBDZ0W1EYK2W_AcN-H4vY-UFv1uG2UUMY/s4592/P1010137.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8gmD3MlBFzj7nMBU8BG4zbK6pW85f6wpJnGpyErsx6UNgerKujZJniMjAzSGp0P7ucFSyI_jeI7qAp4nfViMuZZ5Mp3U82e2ddbBAcjDmbX35R-DJQQyV6R7JdJwGS5xcayau_Y2cJs5poXK94Yf3HOUbVyBDZ0W1EYK2W_AcN-H4vY-UFv1uG2UUMY/s1600/P1010137.JPG" width="320" /></a></div><div style="text-align: left;">Cool completely.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJB1lPv_AYkvMPrAtDe2tkstYpmsAtlSRv3VOTlTBk-1yHrot9p-bznCyaqDrxcI88t3Rpm1x0dCIJkG1jDHxEw6oUxiTJknyeR8UyEYB_yzA6-MLSVrjBulAJXZIM99v2-5dOiVk9LuChRL8HnR2M6CQ1BKnASsKs27B4HchWYLq2DBR7rwnqnHPXCo/s4592/P1010143.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJB1lPv_AYkvMPrAtDe2tkstYpmsAtlSRv3VOTlTBk-1yHrot9p-bznCyaqDrxcI88t3Rpm1x0dCIJkG1jDHxEw6oUxiTJknyeR8UyEYB_yzA6-MLSVrjBulAJXZIM99v2-5dOiVk9LuChRL8HnR2M6CQ1BKnASsKs27B4HchWYLq2DBR7rwnqnHPXCo/s1600/P1010143.JPG" width="320" /></a></div><div style="text-align: left;">Run a knive around the edge to loosen the edges. Lift the entire square out of the pan and on to a cutting board with a large spatula.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHqIfNpo6LqZDSKZG0KIgr-l9TmqqTPrLOInuK-wrY8PectJOXFy1tFCtbnbFdLDFQK4ynOND6JtqHbR91spPyG17tAl0u9YnSVr1U3srY8FzNvixjCWXhM7kdnKTuCZzsil5_rAYpczosS1nx4x6ep_Ruveq_1sWUMwtbrm6tLoRcOUauipMV5Ifb80/s4592/P1010145.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHqIfNpo6LqZDSKZG0KIgr-l9TmqqTPrLOInuK-wrY8PectJOXFy1tFCtbnbFdLDFQK4ynOND6JtqHbR91spPyG17tAl0u9YnSVr1U3srY8FzNvixjCWXhM7kdnKTuCZzsil5_rAYpczosS1nx4x6ep_Ruveq_1sWUMwtbrm6tLoRcOUauipMV5Ifb80/s1600/P1010145.JPG" width="320" /></a></div><div style="text-align: left;">Cut into squares. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">After sampling, we froze the rest to pull out two at a time to reheat in the toaster oven to serve with coffee.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-58699160110026366442024-01-20T13:59:00.000-05:002024-01-20T13:59:12.667-05:00Banana Bread Muffins (Updated) by Barbara<div style="text-align: left;"><span style="font-family: times;"><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-sUte9OacGAADVOGctMShRjfUPdgsDcU5YEkvw-UJwCWLRxhjS1M2aCwOqCEnKzmSaXrLUxhBmFq6zrwE_E41GV2YG7FvdQszFW11Y8fitF9D2-q8jo7Ob2yiloKTsBq7P46Y11BL_mwuoHSVttakv2Oqb2cfYAkcL3IDoed3pRQmj3VfYOkJsxeTGE/s1600/3ABA3C7E-1D01-4AAF-B752-5CCBFD31AB58.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-sUte9OacGAADVOGctMShRjfUPdgsDcU5YEkvw-UJwCWLRxhjS1M2aCwOqCEnKzmSaXrLUxhBmFq6zrwE_E41GV2YG7FvdQszFW11Y8fitF9D2-q8jo7Ob2yiloKTsBq7P46Y11BL_mwuoHSVttakv2Oqb2cfYAkcL3IDoed3pRQmj3VfYOkJsxeTGE/s1600/3ABA3C7E-1D01-4AAF-B752-5CCBFD31AB58.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br />Just baked a batch of these banana bread muffins and updated the recipe. It’s become one of my “go to” recipes. I always seem to have ripe bananas that need to be used. Muffins </i></span><i style="font-family: times;">are more convenient than baking a banana bread in a loaf pan. We can pull two at a time out of the freezer to have with coffee in the morning. </i></div><div style="text-align: left;"><i style="font-family: times;"><br /></i></div><div style="text-align: left;"><span style="font-family: times;"><i> —— Barbara</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Click link to go to the recipe. </i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://feasteveryday.blogspot.com/2022/07/banana-bread-muffins.html">https://feasteveryday.blogspot.com/2022/07/banana-bread-muffins.html</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><span style="font-family: times;">. </span></i></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-12350057597436102582024-01-16T11:23:00.000-05:002024-01-16T11:23:03.134-05:00Our 15th Year of Feast Everyday! by Barbara<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0LWwcqNaYcnhuh77YCLLhQRkRV235pS7clIN9tidlM3T4VUfgOpl9bj4fJYeut3I9bZccIq4tLe_jCDRp7YpctPUIRySHM_HmVxxoauMoIZifSG5afRjbZyFLbit_gFBPFsq5lzjyFGLn9oGRtQyWcXky5WSbBN9au17640iHWqAdkW0O53uzHBJ0aI/s4592/P1010083.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0LWwcqNaYcnhuh77YCLLhQRkRV235pS7clIN9tidlM3T4VUfgOpl9bj4fJYeut3I9bZccIq4tLe_jCDRp7YpctPUIRySHM_HmVxxoauMoIZifSG5afRjbZyFLbit_gFBPFsq5lzjyFGLn9oGRtQyWcXky5WSbBN9au17640iHWqAdkW0O53uzHBJ0aI/s1600/P1010083.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: times;">No Time to Spare</span></i></td></tr></tbody></table><br />Fifteen years ago today I started Feast Everyday. <p></p><p>Blogging was a brand new thing back then. It was long before Instagram and Facebook became a ubiquitous means of communication. Now millions of recipes are available at our fingertips, as long as we have access to the Internet. And millions of people provide a constant flow of content about their lives, what they are doing, what they are thinking... and what they are cooking. </p><p>So why keep Feast Everyday going? </p><p>Especially when the blogging platform it's on is obsolete. Google discontinued supporting Blogger years ago. They even turned off the email feature, I think it was an effort to make us move elsewhere. 😏</p><p>The answer is simple. We use it. </p><p>Tom cooks from his "go-to" recipes all the time.</p><p>I like to be able to look up ingredients for a recipe while I am out shopping, once I see what looks good at the grocery store. </p><p>Plus, I still enjoy creating and experimenting in the kitchen. And this is where I like to share what I learn.</p><p>Nowadays Tom and I usually post things we want to remember. So, that we can recreate the outcome we had. </p><p>In addition, we update the history of recipes we've already posted as we use them. </p><p>So, even though it's a royal pain in the neck...and time consuming to do, I keep Feast Everyday going year after year.</p><p>We now have almost 1000 posts of recipes and tips. </p><p>Going forward, for the 15th anniversary, I've decided I am going to repost our oldies but goodies, mixed in with some old-fashioned blogging about food adventures.</p><p>Today, for the 15th, I made soft boiled eggs in honor of write Ursula K. Le Guin. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRBGK5nZazdClKdeImh17xbVn5n52WbJElMXAQ_xg9zqW2mwqnCfee-7ZfY00nlf8jiVxdrS0jJUQS_XjkSd5HJqeJ6ivTJzCI_ZTRt3bAz9LQ_ZxpZd-gPZUjM88gJl-IF9bXXjgWWpiWPzz9U8WXD5dhYPpGDpisBJ2sqw623-fTFWWFZP3yaUeXV4/s1882/IMG_7985.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1882" data-original-width="1242" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRBGK5nZazdClKdeImh17xbVn5n52WbJElMXAQ_xg9zqW2mwqnCfee-7ZfY00nlf8jiVxdrS0jJUQS_XjkSd5HJqeJ6ivTJzCI_ZTRt3bAz9LQ_ZxpZd-gPZUjM88gJl-IF9bXXjgWWpiWPzz9U8WXD5dhYPpGDpisBJ2sqw623-fTFWWFZP3yaUeXV4/s1600/IMG_7985.jpg" width="211" /></a></div><p>I bought her book back in 2017 entitled <i>"No Time to Spare, Thinking About What Matters." </i> It's a collection of her online writing. She started a blog in 2010 and continued until her death in 2018 at age 88. She is very witty, very opinionated, and writes on all manner of topics, including aging. </p><p>One blog post in the book that has stuck with me is her July 2011 post called <i>"Without Egg."</i></p><p>As only the great writer that she is can do, she describes her love of eating a soft-boiled egg in a way that is unforgettable. I reread the <i>Without Egg</i> passages this morning. </p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIOIL3xAkk4j-9cBzcW2F9dp380c2G_omLW1n099shnDv7-TjQsP7c6KNYSnwfriqNZ16-dQm0iEzfjFZJccYLuMmSjywk0334UlWvK148OHcHqIZco19PYqswvkdd43CN-g7v9ONh5L0yy-LGc9_w3Odaf7J7pXpJzmUzaM2vyJ1GjRXXE-OyoDMHAo/s1224/IMG_7984e.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="1224" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIOIL3xAkk4j-9cBzcW2F9dp380c2G_omLW1n099shnDv7-TjQsP7c6KNYSnwfriqNZ16-dQm0iEzfjFZJccYLuMmSjywk0334UlWvK148OHcHqIZco19PYqswvkdd43CN-g7v9ONh5L0yy-LGc9_w3Odaf7J7pXpJzmUzaM2vyJ1GjRXXE-OyoDMHAo/s1600/IMG_7984e.jpg" width="320" /></a></i></div><i>"You see what I mean about difficulty. Eating an egg from the shell takes not only practice but resolution, even courage, possibly willingness to commit crime." She then goes on to talk about how to properly whack the egg. Later, she concludes "The soft-boiled egg experience is the same every morning and never the same. It remains endlessly interesting. It is invariably delicious. It delivers a small, solid dose of high-quality protein. Who could ask for more?"--Ursula K. LeGuin</i><p></p><p>I made soft-boiled eggs. It wasn't easy. I made a mess. But it was fun.</p><p>And that's what I think this blog, Feast Everday, is all about.</p><p><i>---Barbara<br /></i></p><p><i>P.S. Ursula K. Le Guin (1929-2018) is the author of 24 books of fiction and 11 books of poetry. She is best known for her science fiction writing, a pioneer in the category, since the early 1960's.</i></p><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-39791183386596943122023-12-03T13:21:00.004-05:002023-12-23T16:46:45.655-05:00Tom's Worcestershire Meatloaf<div style="text-align: left;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZpw0xhyphenhyphentS6JOx7Vs3h7s6EPnTQiaWC-Wn_S3E_fTYghofPpmEXW72F8EADSD4BL0EoDq1nB7EgRDv51vlTf2Ds-sAu87rSh1vnsD62Ku0ogda725IvpuVJyWYWD2utJCUZHTwqb-eKX-PDcR33-hvlefglYBjTbvsnsiJq12yG55GP9EVeK0xOEl6QA/s4592/P1000639e.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZpw0xhyphenhyphentS6JOx7Vs3h7s6EPnTQiaWC-Wn_S3E_fTYghofPpmEXW72F8EADSD4BL0EoDq1nB7EgRDv51vlTf2Ds-sAu87rSh1vnsD62Ku0ogda725IvpuVJyWYWD2utJCUZHTwqb-eKX-PDcR33-hvlefglYBjTbvsnsiJq12yG55GP9EVeK0xOEl6QA/s1600/P1000639e.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: times;">A very light, not heavy, meatloaf</span></i></td></tr></tbody></table><br /></div><div style="text-align: left;"><i><span style="font-family: times;">I had a desire for meatloaf, but not the traditional tomato-based ones like I usually make. I had the meatloaf mix of meat (pork, beef and veal) available. From there, I totally improvised this recipe based on tastes I knew I liked. Probably, if I had searched long enough, I would find something like this, but I did not have the energy to go looking. So I made up this concoction.</span></i></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: times;">I have made this two or three times now. I am quite proud of this recipe. The key is the very dry, light bread cubes and crumbs and the simplicity of the Worcestershire sauce. </span></i></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: times;"> --Tom<span><a name='more'></a></span></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWr1em_XKsw-Hq1QfxexmG6FxvPISRTdYv0rINgtO_tMXctoV2y0LlU4rvGPrXky4dPbqZIpuI7s_6RNplEY7Lz5TvvJE5hWU-DKP5LxrnkoS78C3EGQato-s-u3LqU6AgB2RTYYiWBbicbnMo1BYaDeV4NTPcvHNaAbFosRtN35DUFBXTexiXgNKemFQ/s4592/P1000627.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWr1em_XKsw-Hq1QfxexmG6FxvPISRTdYv0rINgtO_tMXctoV2y0LlU4rvGPrXky4dPbqZIpuI7s_6RNplEY7Lz5TvvJE5hWU-DKP5LxrnkoS78C3EGQato-s-u3LqU6AgB2RTYYiWBbicbnMo1BYaDeV4NTPcvHNaAbFosRtN35DUFBXTexiXgNKemFQ/s1600/P1000627.JPG" width="320" /></a></div><br /><div style="text-align: left;"><span style="font-size: x-large;"><b>Tom's Worcestershire Meatloaf</b></span></div><div style="text-align: left;"><i><b><br /></b></i></div><div style="text-align: left;"><i><b>Makes one loaf</b></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1.3 pounds beef, pork veal ground meat mix</div><div style="text-align: left;">1 yellow pepper, chopped</div><div style="text-align: left;">1 large sweet onion, chopped</div><div style="text-align: left;">5-6 cloves fresh garlic, chopped</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">3 cups stale plain white bread, cubed</div><div style="text-align: left;">1 cup milk to soak the bread crumbs</div><div style="text-align: left;">1/4 c. Worcestershire sauce</div><div style="text-align: left;">1 tablespoon A-1 sauce</div><div style="text-align: left;">~1/8 teaspoon salt</div><div style="text-align: left;">a few grinds of fresh pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 350 degrees.</div><br /><div style="text-align: left;">Chop the peppers and the onions. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0_FZ6VxDDZ4kfGqpOiEeRPtIvV6WtcMq2GHpQcPHs4Ya4H4s1_FvT3Hz9aTsRtNRN4iEuL3NehB2K0vExuUm7M-4nmtAjviPkSlCWJZMJyQeGpll4GsIo0XUxrTz2hTmQHRrcz-_63ZmmCSJ2gZCP1LFcG9-pFqIJ3zBS41rQmV5EJR6l8ZdOY_bYJU/s4592/P1000630.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0_FZ6VxDDZ4kfGqpOiEeRPtIvV6WtcMq2GHpQcPHs4Ya4H4s1_FvT3Hz9aTsRtNRN4iEuL3NehB2K0vExuUm7M-4nmtAjviPkSlCWJZMJyQeGpll4GsIo0XUxrTz2hTmQHRrcz-_63ZmmCSJ2gZCP1LFcG9-pFqIJ3zBS41rQmV5EJR6l8ZdOY_bYJU/s1600/P1000630.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Sauté for 5-6 minutes until softened, and then add the chopped garlic for another minute or so. Remove from the heat and let cool. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEXZrY-L9U5JXz37I0gGmecDXKpQtcJPPVTkXjY9iUCYzn97wHVfPUSXUmrR2XlKNjh_XZu9QqzF4qIuHrJ1RXnxllAXNzEVMebOnoK0w8_Fhd-CyXA_XC3JSKf-zTvwOjdtM51rLVucZHWnT7Ekguvj5z0bE2UBYP-35Wzf0004L5sCzUjf040AFz4A/s4592/P1000636.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEXZrY-L9U5JXz37I0gGmecDXKpQtcJPPVTkXjY9iUCYzn97wHVfPUSXUmrR2XlKNjh_XZu9QqzF4qIuHrJ1RXnxllAXNzEVMebOnoK0w8_Fhd-CyXA_XC3JSKf-zTvwOjdtM51rLVucZHWnT7Ekguvj5z0bE2UBYP-35Wzf0004L5sCzUjf040AFz4A/s1600/P1000636.JPG" width="320" /></a></div><div style="text-align: left;">In a bowl, break up the bread. Add the milk and let soak for 30 minutes or so. Make sure all of the bread has absorbed the milk. You can do this before you start sautéing the vegetables.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Into a large bowl, dump the sautéed vegetables. Add the Worcestershire sauce and A-1 and mix so that the vegetables are lightly coated. Next add the meat mixture and stir that up well. Finally add the two eggs and mix that in as well. The eggs act as a binder.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place in a loaf pan insuring that any liquid in the bowl is added to the meatloaf mixture as well. We have a special meatloaf pan that allows any grease to separate under the cooked meatloaf. But any loaf pan will work.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSs77UHhzL94b8oxzCvGNSNzeQBaiErDGQoexAoIpLCBuG48dvSy0x9CGIIdRb59irTnhFqKtemO2jIVxRRMfFhSsI0GWJ3Ayj32F3_VD5ettXWLehyAQkveVvqs8y8vOi716bwI7XCcHy35NLNK0Lvi3w77g2myhl8TiSKPD2mv_IDyEkil7v67t88vI/s4592/P1000618.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSs77UHhzL94b8oxzCvGNSNzeQBaiErDGQoexAoIpLCBuG48dvSy0x9CGIIdRb59irTnhFqKtemO2jIVxRRMfFhSsI0GWJ3Ayj32F3_VD5ettXWLehyAQkveVvqs8y8vOi716bwI7XCcHy35NLNK0Lvi3w77g2myhl8TiSKPD2mv_IDyEkil7v67t88vI/s1600/P1000618.JPG" width="320" /></a></div><br /><div style="text-align: left;">Add more A-1 sauce on top. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake on a cookie sheet for 1 hour. The internal temperature should be 160 degrees or greater.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let cool for 15 minutes or so before slicing.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrT8IXbaGda1_66QZiB3-fe19JlaWrrNDQ6fm8G7ziT3_neiNKXdppv3VccvIX0MfI7OS1n7JmgnphuRdQyIgJcpYd3zykGg7Kl6ysUHuLwjGNsfG7Q5fmnibAlkI0qIvbeaA4LaTrXYaUQu9yR5EuAJigsedFSZl06AmDS1tQKXOKplMpytOAf6AlsY/s4592/P1000639e.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrT8IXbaGda1_66QZiB3-fe19JlaWrrNDQ6fm8G7ziT3_neiNKXdppv3VccvIX0MfI7OS1n7JmgnphuRdQyIgJcpYd3zykGg7Kl6ysUHuLwjGNsfG7Q5fmnibAlkI0qIvbeaA4LaTrXYaUQu9yR5EuAJigsedFSZl06AmDS1tQKXOKplMpytOAf6AlsY/s1600/P1000639e.JPG" width="320" /></a></div><div style="text-align: left;">Serve. We had this meatloaf with couscous and green beans.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>---Tom</i></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-85653701390707496132023-12-02T11:28:00.008-05:002023-12-23T20:34:39.025-05:00Orange Pistachio Pound Cake by Barbara<div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZWNh6uA2e1VSkh1Z2iX34OHDKzVjKscr-2dPvBYNq9a7bcH0FJyvQ_h1FJDPA4SsglsbphM-r7kVxVz52xBuRlIASXNjQ-nItlR-b_kMJ0HQojBId_fXpPwOwEMxsyHHByAmOiqNTvKNfwX6oBLr8SnuSkU-DVP_S5hJLX-jb9wlHgXdnDKWUzAcack/s4592/P1000656.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZWNh6uA2e1VSkh1Z2iX34OHDKzVjKscr-2dPvBYNq9a7bcH0FJyvQ_h1FJDPA4SsglsbphM-r7kVxVz52xBuRlIASXNjQ-nItlR-b_kMJ0HQojBId_fXpPwOwEMxsyHHByAmOiqNTvKNfwX6oBLr8SnuSkU-DVP_S5hJLX-jb9wlHgXdnDKWUzAcack/s1600/P1000656.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: times;">Orange Zest and Pistachios </span></i></td></tr></tbody></table><br /><i><span style="font-family: times;">During our recent trip to Dayton to visit friends, we</span></i><i><span style="font-family: times;"> were given some shelled pistachios as a gift, which we promptly opened and nibbled on. By the time we got home, there was less than a cup left in the bag, so I wanted to use them up before they were no longer fresh. Pistachios tend to do that. Go off easily. Great one day, then soggy the next. Plus they are expensive. Hate to waste them. </span></i></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: times;">I had clipped this recipe from the Lodge Cast Iron newsletter a while back so thought I'd give a try... but use a traditional metal loaf pan instead. The flavor combination of orange and pistachio is excellent. </span></i><i><span style="font-family: times;">Tom loved it but i</span></i><i><span style="font-family: times;">t was a little too buttery for me, so next time I make it, I am going to cut back on the butter and sugar.</span></i></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: times;">--Barbara<span><a name='more'></a></span></span></i></div><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnA-UeW_J9PtQ2tFYp70NFzuNNOzzn-kUODH-X-HVG-_wn72vdkEDBYiyvnYBBFbREduiQPDJc6RRc7A1QDLD6PjOJj9rti2GV_7XW9D3bt-kt5JUkbMkSGQet1uJXSY9DdkSomwN7hDHTjaafQdtrBjZZPntjRsUV8OW6oRlzLwfSmiirHqrVYmPLnt4/s4592/P1000649.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnA-UeW_J9PtQ2tFYp70NFzuNNOzzn-kUODH-X-HVG-_wn72vdkEDBYiyvnYBBFbREduiQPDJc6RRc7A1QDLD6PjOJj9rti2GV_7XW9D3bt-kt5JUkbMkSGQet1uJXSY9DdkSomwN7hDHTjaafQdtrBjZZPntjRsUV8OW6oRlzLwfSmiirHqrVYmPLnt4/s1600/P1000649.JPG" width="320" /></a></div></b><b><span style="font-size: x-large;">Orange Pistachio Pound Cake</span></b></div><div style="text-align: left;"><i><span style="font-size: x-small;">(adapted from Lodge Cast Iron newsletter)</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>Serves 12</b></i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 1/4 c. butter, unsalted, room temperature (soft)</div><div style="text-align: left;">1 1/4 c. granulated sugar</div><div style="text-align: left;">1 1/2 t. orange extract (like Penzey's) - use real, not imitation</div><div style="text-align: left;">zest of 1 orange</div><div style="text-align: left;">4 eggs, room temperature</div><div style="text-align: left;">2 1/4 c. all purpose flour</div><div style="text-align: left;">1/2 t. salt</div><div style="text-align: left;">1/2 t. baking soda</div><div style="text-align: left;">1 t. baking powder</div><div style="text-align: left;">1 cup chopped roasted pistachios (I only had 2/3 and that was enough)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 325 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toast the pistachios and let them cool, then chop. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Butter a large loaf pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a stand mixer, beat together the sugar and butter on high until pale, stopping to scrape down the sides periodically. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in orange extract.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then on high speed, add eggs, one at a time, beating well after each addition.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in orange juice. It will look curdled but that's okay. Keep going until batter is well combined.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a separate bowl, whisk together the flour, salt, baking powder, baking soda and chopped cooled pistachios.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using a spatula, not the mixer, add the dry ingredients to the wet and combine until no dry patches are left in the batter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Turn into the prepared, buttered pan, and smooth out evenly into the corners, and flatten the middle, so the pound cake will cook evenly, but don't deflate the air in the batter as you smooth it out.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place in the middle of the oven and bake for 60-65 minutes until a toothpick or a tester comes out clean, i.e., without any batter. Otherwise, bake for an additional 5 minutes or so. Remove.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let rest for 10 minutes. Then, slide a knife around the edges to loosen the cake from the pan. Turn out on to a cooling rack, and turn it upright, and let it cool completely before slicing. But at least 30 minutes if you are dying to try it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If desired, you can glaze the pound cake, but I didn't. They recommended 2 T. melted butter, 1 cup powdered sugar, and 2 T. orange juice. And they garnished it with chopped toasted pistachios.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you wrap it well, it will stay moist for quite a few days. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice and serve with coffee in the morning. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">It is good cold or reheated in the the toaster oven. Either way it is delicious. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-3125149357337708602023-10-07T13:13:00.001-04:002023-12-23T20:35:01.629-05:00White Chicken Chili (NYTimes) by Tom<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiWs-58NSLejrBr1LV6_QgsR3VfMBP186ktwLOX1VVJ1YlVXjlJCRXS-aCajvgKipAfCDetRh1ykpAImtepflQvWrl0e27glf0JFkLxoSIF7vyejM9nnsJbgsixXUl_slQRZiERNHtFN-aFeVybzkD-6TY_bg1t6S8gYRN2GZ1MsxOjVIo67v5MXm6sA/s4210/20230922-P1000557.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2809" data-original-width="4210" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiWs-58NSLejrBr1LV6_QgsR3VfMBP186ktwLOX1VVJ1YlVXjlJCRXS-aCajvgKipAfCDetRh1ykpAImtepflQvWrl0e27glf0JFkLxoSIF7vyejM9nnsJbgsixXUl_slQRZiERNHtFN-aFeVybzkD-6TY_bg1t6S8gYRN2GZ1MsxOjVIo67v5MXm6sA/s1600/20230922-P1000557.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Packed with chicken, corn and beans</i></td></tr></tbody></table><p></p><div style="text-align: left;"><span style="font-family: times;"><i>As the weather starts to be more fall-like, I get the itch to make chili. This recipe showed up in the NY Times Cooking section, and I was intrigued. It looked good and had a technique I had never used before. Smashing the beans against the side of the pot to thicken the chili. It works and the result was a satisfyingly thick chili. Perfect for fall weeknight dinners.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Tom</i></span></div><div style="text-align: left;"><span style="font-family: times;"><span><a name='more'></a></span><i><br /></i></span></div><div style="text-align: left;"><span><span style="font-family: inherit; font-size: x-large;"><b>White Chicken Chili </b></span></span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-small;"><i>(adapted from a NYTimes recipe by Lidey Heuch) </i></span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-small;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><b>Serves 4-6</b></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><b><br /></b></i></span></div><div style="text-align: left;"><span style="font-family: inherit;">2 tablespoons olive oil</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 large yellow onion, chopped</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 yellow bell pepper - my addition to the recipe - chopped</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 large jalapeno pepper, seeded and finely chopped</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 tablespoons minced garlic</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 teaspoon dried oregano</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 teaspoon ground cumin</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 teaspoon sweet paprika or chili powder</span></div><div style="text-align: left;"><span style="font-family: inherit;">Pinch of cayenne pepper, to taste</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 teaspoon kosher salt</span></div><div style="text-align: left;"><span style="font-family: inherit;">Freshly ground black pepper</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 cans low sodium chicken broth</span></div><div style="text-align: left;"><span style="font-family: inherit;">2-3 cans of drained cannellini beans - I actually used just one can plus red kidney beans plus chickpeas</span></div><div style="text-align: left;"><span style="font-family: inherit;">2 4-ounce cans diced green chiles with their liquid</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 plain rotisserie chicken, which should yield 2 1/2 - 3 cups shredded chicken, bones removed</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 14.5 ounce can sweet corn kernels, well-drained</span></div><div style="text-align: left;"><span style="font-family: inherit;">Half a lime </span></div><div style="text-align: left;"><span style="font-family: inherit;">Shredded Cheddar or Monterey Jack cheese for serving</span></div><div style="text-align: left;"><span style="font-family: inherit;">Fritos or similar tortilla corn chips for serving</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion, jalapeno and yellow pepper and cook, stirring frequently until the onions are tender. This should take 6-7 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper. Cook for another minute or so until fragrant.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Add the chicken broth, beans, diced chiles with their liquid. Bring to a boil over medium-high heat. Once boiling, lower the heat and simmer until the broth has reduced to roughly half. Stir occasionally. This should take about 20 minutes or so.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Return the pot to the medium heat. Stir in the chicken and corn, and cook until heated through. This will take about 3-5 minutes. Juice the half lime over the pot and stir in. Taste for seasoning. If necessary add a bit more salt, black pepper and cayenne pepper if desired.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Serve the chili in bowls with the shredded cheese and corn chips.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Although this chili is really good as is, both Barbara and I agreed that it needed some crunch as it is a rather soft chili. Adding carrot slices would probably be a good addition to this recipe. It would also add some color.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">We froze a container to be able to have something to eat when we returned from a vacation in Maine. It froze very well and tasted like I had just made it. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">This is a "keeper recipe". Easy to make and very satisfying.</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Tom</i></span></div><p></p><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-29777053646173308972023-10-06T11:04:00.011-04:002023-12-23T20:35:52.908-05:00Panzanella Salad by Barbara<div style="text-align: left;"><span style="font-family: times;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRMAwS_RGnlU3qC0lVT6DtfxT-UoUpdPVDc3ES2-KPEKd8iYmPQUNAdDAP_J5Ess7lIYUoOsoaLDQvrHfhs6EK-RS1_isPLZt8uDKcN1fyfV4hW3Hloabha2rb-9RQF3ROuIi00TM_IPS5XshyphenhyphenPnE6YwnzWY0bR4QCPjhXcqOZuwgNX2o86T4a46T3W0/s4032/IMG_6244(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRMAwS_RGnlU3qC0lVT6DtfxT-UoUpdPVDc3ES2-KPEKd8iYmPQUNAdDAP_J5Ess7lIYUoOsoaLDQvrHfhs6EK-RS1_isPLZt8uDKcN1fyfV4hW3Hloabha2rb-9RQF3ROuIi00TM_IPS5XshyphenhyphenPnE6YwnzWY0bR4QCPjhXcqOZuwgNX2o86T4a46T3W0/s1600/IMG_6244(1).JPG" width="300" /></a></div><br />Panzanella is a type of Tuscan salad. It simply means that you incorporate stale bread in with the mix of greens, tomatoes and vegetables. Surprisingly good if you've never tried it. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>I make this version using the antipasto salad with order from our local pizzeria, Aniello's. They make fantastic bread in addition fantastic Neopolitan-style pizza. So, their leftovers make a great panzanella salad. You can easily create the same salad with store-bought items. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara</i></span></div><div style="text-align: left;"><span style="font-family: times;"><span><a name='more'></a></span><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: x-large;"><b>Panzanella Salad</b></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><b>Serves 2 generously</b></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><b><br /></b></i></span></div><div style="text-align: left;">2 cups arugula or spinach </div><div style="text-align: left;">1/2 cup Italian deli meats: chopped ham, chopped pepperoni</div><div style="text-align: left;">1/3 - 1/2 cup provolone cheese, thinly sliced, into strips</div><div style="text-align: left;">1 large tomato, cut into bite-size cubes</div><div style="text-align: left;">1 to 2 cups, torn, cubed soft Italian bread</div><div style="text-align: left;"><span style="font-family: inherit;">1/3 to 1/2 cup Italian dressing</span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: inherit;">I swap out the leftover iceberg lettuce that comes from Aniello's for fresh arugula, then add the leftover ham, pepperoni, provolone and tomatoes on top. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Then I break up the leftover bread (their salad comes with a small sub-shaped wedge) into bite-size pieces.</span><span style="font-family: times; font-style: italic;"> </span></div><div style="text-align: left;"><span style="font-family: times; font-style: italic;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Pour their dressing or any store-bought Italian dressing on top. (You need more than usual due to the bread which you want to soak up the flavors.) </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;">Toss well and serve.</div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"> B </span></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-56756175897981148632023-10-06T10:23:00.001-04:002023-12-23T20:36:12.368-05:00Deviled Eggs by Barbara<div style="text-align: left;"><i><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnet2NgJvcT_MZvCq4UBYISB05xanEvnA2HnL-udTuIwX0Z2HtfQtAeoVEluBui_nqvaRGu5Ey9l4b4B8RCafCneFVg6FsuvCwPMdd9rzeNQhsLUwu2bdC-Z7xJetgtHMkczYBGtIIBwG4i0EKFgAWqDCY7Shjf5NvLo5gxtzqCRdyC74vkXKa0eeTcrg/s4592/20230924-P1000567.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnet2NgJvcT_MZvCq4UBYISB05xanEvnA2HnL-udTuIwX0Z2HtfQtAeoVEluBui_nqvaRGu5Ey9l4b4B8RCafCneFVg6FsuvCwPMdd9rzeNQhsLUwu2bdC-Z7xJetgtHMkczYBGtIIBwG4i0EKFgAWqDCY7Shjf5NvLo5gxtzqCRdyC74vkXKa0eeTcrg/s1600/20230924-P1000567.jpg" width="400" /></a></div><br />Deviled eggs are one of the easiest, most popular dishes to make as an hors d'oeuvre. I made these with a dill mustard and light mayonnaise. The key to a good deviled egg is a light fluffy mixture which is almost whipped. </span></i></div><div style="text-align: left;"><i><span style="font-family: times;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: times;"> ---Barbara</span></i></div><div style="text-align: left;"><span style="font-family: inherit; font-size: x-large;"><span><a name='more'></a></span><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: x-large;"><b>Deviled Eggs</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><i><br /></i></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><i>Makes 12</i></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><i><br /></i></b></span></div><div style="text-align: left;"><span style="font-family: inherit;">6 eggs</span></div><div style="text-align: left;">salt</div><div style="text-align: left;">3 T. light mayonnaise</div><div style="text-align: left;">2 T. mustard</div><div style="text-align: left;">sweet paprika to sprinkle on top</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hard boil the eggs ahead of time. Place six eggs in a small saucepan and cover completely with cold water. Bring to a full boil, and cook for 1 minute. Turn off the heat, and cover for 10 more minutes. </div><div style="text-align: left;">Discard the hot water, rinse with cold water, then place in refrigerator until completely cold. Probably 2 hours ahead of time or the night before.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel the eggs. Cut in half, remove the egg yolks, place them in a small bowl, then put the egg whites on a serving platter. Sprinkle the egg halves, very lightly, with salt.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the small bowl with the egg yolks, add a little salt, then mash the yolks with a fork. Add 3 T. light mayonnaise, and 2 T. mustard of your choice. I used a dill version. Dijon mustard works well, too. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whip the mustard, mayo and egg yolks together with your fork, until the mixture is uniform.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Use a teaspoon, and pile each egg with the fluffy filling.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you want to get fancy, you could pipe the filling into the eggs, but I never do that.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle generously with sweet paprika.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Keep cold until time to serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">B </div><div style="text-align: left;"><br /></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-80520801544611732562023-10-06T09:50:00.006-04:002023-12-23T20:36:41.754-05:00Honey Apple Puffs by Barbara<div class="separator" style="clear: both; text-align: center;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6zAaJ_Ba-o0tDpS-CeNqPPbMZ-fs0fjr3VxoKQ7Q0xWk3z1AG1_tN4X2dd55odqy7V4F-8YTYbuhNAf2rQIC7QuBom7RkOaI2P7qevV_2gFkcXRVbZZTamaj-ypmzkOqoHktF2sF2ih60r2GAl9AoVpmL2nD1w2dKmGkCfsyp9Zsqt6NwkC_X7VKkZA/s4592/20230920-P1000553e.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4592" data-original-width="3064" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6zAaJ_Ba-o0tDpS-CeNqPPbMZ-fs0fjr3VxoKQ7Q0xWk3z1AG1_tN4X2dd55odqy7V4F-8YTYbuhNAf2rQIC7QuBom7RkOaI2P7qevV_2gFkcXRVbZZTamaj-ypmzkOqoHktF2sF2ih60r2GAl9AoVpmL2nD1w2dKmGkCfsyp9Zsqt6NwkC_X7VKkZA/s1600/20230920-P1000553e.jpg" width="268" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: left;"><i><span style="font-family: times;">I'm going to make these again this weekend. They were one of my experiments that turned out very well. Had five early season apples that were getting too old to eat raw, i.e., they were a little spongy. I knew I wanted to make a compote for inside the pockets of puff pastry. I chose to cook the apples down with a little honey and <span>Calvados, which is a French liqueur made from apples. The compote is yummy on its own. When baked in the puff pastry, the pockets of honey apple make a very delicious pastry.</span></span></i></div></div><div style="text-align: left;"><span style="font-family: times;"><i> </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i> ---Barbara</i></span></div><div style="text-align: left;"><span style="font-family: times;"><span><a name='more'></a></span><i><br /></i></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6FADVzOUejwehYUnhfDdXP1eBzW95LkraB2w9TyVuFo-AgSbjHDgcmDpjKn0v70asnldbNHXH4_hLUHD4lMSseLD3sGhfkC1ajMkfVv8dU-7PXIZM00TdKLkfO38heNIDq2K_r_88g_tGBDoJICS6HPkFj5yBtXlxy_MlmxdeIcNyESaTSinqJWPy-A/s4592/20230917-P1000537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6FADVzOUejwehYUnhfDdXP1eBzW95LkraB2w9TyVuFo-AgSbjHDgcmDpjKn0v70asnldbNHXH4_hLUHD4lMSseLD3sGhfkC1ajMkfVv8dU-7PXIZM00TdKLkfO38heNIDq2K_r_88g_tGBDoJICS6HPkFj5yBtXlxy_MlmxdeIcNyESaTSinqJWPy-A/s1600/20230917-P1000537.jpg" width="320" /></a></div><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-large;"><b>Honey Apple Puffs</b></span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;"><b><i>Makes 8</i></b></span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">5 apples, peeled, cored, cut into thick slices</span></div><div style="text-align: left;"><span style="font-family: times;">1/3 cup honey</span></div><div style="text-align: left;"><span style="font-family: times;">Salt</span></div><div style="text-align: left;"><span style="font-family: times;">3 T. Calvados, a French apple liqueur</span></div><div style="text-align: left;"><span style="font-family: times;">1 sheet Pepperidge Farm puff pastry</span></div><div style="text-align: left;"><span style="font-family: times;">Honey for drizzling</span></div><div style="text-align: left;"><br /><br /><span style="font-family: times;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw7yEzwa0T3xAouZ_UnWjXZRDQgIGoiFgUCcf8zbFjJoywX6aXI-knC7nKi_jedyMe1Ij6FjjGSqOXQDwjdTVkqqo6S3-uQFK_ynBtqoIiYS6CzWhAXD52vjCOVuv_rZhnWlVHobBUlZKEingCvRKkLDQAQXI565ReFsIfIAs5nsfDTD7sIWw1WqCGI8/s4592/20230916-P1000499.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw7yEzwa0T3xAouZ_UnWjXZRDQgIGoiFgUCcf8zbFjJoywX6aXI-knC7nKi_jedyMe1Ij6FjjGSqOXQDwjdTVkqqo6S3-uQFK_ynBtqoIiYS6CzWhAXD52vjCOVuv_rZhnWlVHobBUlZKEingCvRKkLDQAQXI565ReFsIfIAs5nsfDTD7sIWw1WqCGI8/s1600/20230916-P1000499.jpg" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: times;">Cook down the apples into a compote. </span><span style="font-family: times;">In a small heavy saucepan, place the apples with a pinch of salt, 1/3 cup honey and 3T. Calvados. Stir to coat. Turn on the heat, bring to a full boil, stir, then turn down to a low boil and cook without stirring for 15 minutes. The mixture will foam and should be boiling the whole time. </span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">This cooks off the alcohol, and intensifies the apple flavor, and reduces the amount of moisture in the apples. The apples will still have some texture. You do not want mush, or applesauce, but a compote. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPj544_kbkOrtx65VhHNcXlkFf97u3Ao4rQAzY3eDdsqdS2V2r6Zc7N5VG3uAEn6qFn2MYGgwtRsarhkKnr-iupHcArDHio2H8BfmPnRT66dPeRXF_IjoGF3IwrAQh2Dt-ypU0iDz6k7Fssxqmpz7VXsxXDqar5uCpKsGpjymznEJ4AEOu2tkA41q8mA/s4592/20230917-P1000509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPj544_kbkOrtx65VhHNcXlkFf97u3Ao4rQAzY3eDdsqdS2V2r6Zc7N5VG3uAEn6qFn2MYGgwtRsarhkKnr-iupHcArDHio2H8BfmPnRT66dPeRXF_IjoGF3IwrAQh2Dt-ypU0iDz6k7Fssxqmpz7VXsxXDqar5uCpKsGpjymznEJ4AEOu2tkA41q8mA/s1600/20230917-P1000509.jpg" width="320" /></a></div></span></div><div style="text-align: left;"><span style="font-family: times;">Set aside, cool completely, or refrigerate until needed. </span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Defrost the puff pastry. This can be done overnight in the fridge or on the countertop for an hour. </span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Preheat the oven to 400 degrees. Line baking sheet with parchment paper. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicS4l0cQaYaWPxluNk2CFkC68ugW1D2L8g2zsQrNcA5CsGShJmK9vT-mzSXjZXWEPSv2cPjURhJ1RTgyXxHWOBBHeAHikwMLTeofc3Y04JlEdpgoZWiK64cQpoccQG_MhS96sHYBhhuuf8AjGuciNh95kB4giSShu_sPtIyvpEG6eS9PW1ZewWAINVXKQ/s4592/20230917-P1000506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicS4l0cQaYaWPxluNk2CFkC68ugW1D2L8g2zsQrNcA5CsGShJmK9vT-mzSXjZXWEPSv2cPjURhJ1RTgyXxHWOBBHeAHikwMLTeofc3Y04JlEdpgoZWiK64cQpoccQG_MhS96sHYBhhuuf8AjGuciNh95kB4giSShu_sPtIyvpEG6eS9PW1ZewWAINVXKQ/s1600/20230917-P1000506.jpg" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: times;">On a lightly floured surface, roll out the puff pastry into a large square, approximately 14x14”. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7ayT6rwmrJawVhQFKBBt4X2-dXotXPfh7IibK6q6kXPfPm8IKnlBFDXcrG6zQ2K1a-WCy6_A1161Vh8Qwz9cm3Br6rohHMErb8nZl9cwqUKfeFNDCiuFZddY_gcAZ1-T9AtIR8BPUF4dDZt0x43aG5KFNX5VTDvSpCllBHl-gWrmMRgkqMf0V58qURc/s4592/20230917-P1000508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7ayT6rwmrJawVhQFKBBt4X2-dXotXPfh7IibK6q6kXPfPm8IKnlBFDXcrG6zQ2K1a-WCy6_A1161Vh8Qwz9cm3Br6rohHMErb8nZl9cwqUKfeFNDCiuFZddY_gcAZ1-T9AtIR8BPUF4dDZt0x43aG5KFNX5VTDvSpCllBHl-gWrmMRgkqMf0V58qURc/s1600/20230917-P1000508.jpg" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: times;">Cut into quarters. Then cut into triangles. There will be eight. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRZc3D31usw86p2vc2Z0ADB1eOKlzeGGaZYWhkk2IjQWenyflshAJsDA3RO5UCP5QEwbOLEmNN14CyR0ChrNaCfY5ecAEobp1eyea_ipbrX-1f3He2BD3f2m3bHbujLfelDWTIgGhJ4GA76uTcmNPgfouQ73SPV9MGbD4q_1SadL0Q68QjoQkV6byRZA/s4592/20230917-P1000513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRZc3D31usw86p2vc2Z0ADB1eOKlzeGGaZYWhkk2IjQWenyflshAJsDA3RO5UCP5QEwbOLEmNN14CyR0ChrNaCfY5ecAEobp1eyea_ipbrX-1f3He2BD3f2m3bHbujLfelDWTIgGhJ4GA76uTcmNPgfouQ73SPV9MGbD4q_1SadL0Q68QjoQkV6byRZA/s1600/20230917-P1000513.jpg" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: times;">Place a big dollop of compote in the center of each triangle. </span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Get creative and fold them into pockets by folding up the corners and overlapping. Pinch if necessary to keep the compote inside the dough. </span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Place on parchment paper lined baking sheet and freeze for at least 1/2 hour (or overnight). I baked four one day, and then froze the other four for use another time. </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgw7SxuNSL_0VyUqeTlrHtTKd3w-L1UmKg-h9vYdFMNrFWBMqzaKVBts9-FmEzr4x2WKmG7NeI7ZxPwxV-GdKPinTI3SMsH8P91wfRgp_WXknPuwpzwK9QRlJkEd9FAK7c8k_Ww2MibPG5i65ReN7L4E0AzAzDM5ib84OruvFqw5Zh7Sjxcat5poxwFU/s4592/20230917-P1000517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgw7SxuNSL_0VyUqeTlrHtTKd3w-L1UmKg-h9vYdFMNrFWBMqzaKVBts9-FmEzr4x2WKmG7NeI7ZxPwxV-GdKPinTI3SMsH8P91wfRgp_WXknPuwpzwK9QRlJkEd9FAK7c8k_Ww2MibPG5i65ReN7L4E0AzAzDM5ib84OruvFqw5Zh7Sjxcat5poxwFU/s1600/20230917-P1000517.jpg" width="320" /></a></div><span style="font-family: times;">Bake for 30-35 minutes until very brown. If baking frozen ones, then bake an additional 5 to 8 minutes.</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KtG7dZIypaafrplTjUcbeHji8VaaqSE87zLU_cc-ps8v_rpiAILEZTRZCc6xnipxPx5qhSGf_cvN1dJvRf9yiN_ENdt6DIrq4aChjqBysYf1WBe9Ow27v9yIOAgxZuuccnm-PKtAUTc9NNrGKoMhXo-OjvlsKRhyphenhyphenFWwDcsOX0mWLCoVGC1LkebMgklI/s4592/20230920-P1000542.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KtG7dZIypaafrplTjUcbeHji8VaaqSE87zLU_cc-ps8v_rpiAILEZTRZCc6xnipxPx5qhSGf_cvN1dJvRf9yiN_ENdt6DIrq4aChjqBysYf1WBe9Ow27v9yIOAgxZuuccnm-PKtAUTc9NNrGKoMhXo-OjvlsKRhyphenhyphenFWwDcsOX0mWLCoVGC1LkebMgklI/s1600/20230920-P1000542.jpg" width="320" /></a></div></div><div style="text-align: left;"><span style="font-family: times;">Pull out and drizzle with honey. </span></div><div style="text-align: left;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjds_kRGOAb4-Eoqffk-bcqkvW0uWu_lPFXB2sWf-l5lCsvKUtpboebaTvcIwWoI6NvnwCTJ-VInQnywUOUdg2t3x9VuOvg_ByOFbQupM0OLq3WUZeM9bpJxyH_wH7Q9hR7DmnFEhRn7DH-pA4ng4GONHA9Zs2c0mFSDiPpY81EKQjK46vxaf1LtAFjC8A/s4592/P1000532.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjds_kRGOAb4-Eoqffk-bcqkvW0uWu_lPFXB2sWf-l5lCsvKUtpboebaTvcIwWoI6NvnwCTJ-VInQnywUOUdg2t3x9VuOvg_ByOFbQupM0OLq3WUZeM9bpJxyH_wH7Q9hR7DmnFEhRn7DH-pA4ng4GONHA9Zs2c0mFSDiPpY81EKQjK46vxaf1LtAFjC8A/s1600/P1000532.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: times;">This was the first batch. I used compote juices on top...which burnt before the pastry was completely cooked. So, with the second batch I drizzled with honey instead. A better solution. </span></i></td></tr></tbody></table><i><span style="font-family: times;">Serve warm, but also very good at room temperature. If you serve them hot out of the oven, then place in a bowl with a spoon. </span></i><span style="font-family: times;"> </span></div><div style="text-align: left;"><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kGwgwpmOqrfuzGu2Y9hTyvibIuLuJmZ7Xh_9kh2CfD0p9MGwdxmnLD-D7gi5KFDdwwQ2f-KEilahHsWNCkTIS-P2oLIrN3ynaRv4lKIMnzCm6irRlcmivQPx9_syL0EbULtL0Hp4Qmd7kd_YzvCQ0wK-0P4MH4ukQ9SWHgrUh8wqWNBBbgxyNSuliGI/s4592/20230920-P1000553e.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4592" data-original-width="3064" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kGwgwpmOqrfuzGu2Y9hTyvibIuLuJmZ7Xh_9kh2CfD0p9MGwdxmnLD-D7gi5KFDdwwQ2f-KEilahHsWNCkTIS-P2oLIrN3ynaRv4lKIMnzCm6irRlcmivQPx9_syL0EbULtL0Hp4Qmd7kd_YzvCQ0wK-0P4MH4ukQ9SWHgrUh8wqWNBBbgxyNSuliGI/s1600/20230920-P1000553e.jpg" width="214" /></a></div></span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">Yum!</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;">B</span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times;"><br /></span></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-71438106454136578062023-10-06T08:34:00.005-04:002023-12-23T20:36:57.666-05:00Couscous Herb Salad by Barbara<div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsn4_6sWKeEKlnWVeUipgodBK22xX_H-w-luQcyzyGHGZpVsmPMRBukfsHFtIFluieaxcOjBE6vQSGs7tqtDcOwsFTRG-fQjT60t0m7G6w3W8JBEn5QrHokKsshmipQtaC6cptOZAPXhzCU0pWLjpt3srG8es1ZdvJ3hhWJv8cY3mMw6g45muWDx_G3o4/s3830/P1000493e.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="3830" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsn4_6sWKeEKlnWVeUipgodBK22xX_H-w-luQcyzyGHGZpVsmPMRBukfsHFtIFluieaxcOjBE6vQSGs7tqtDcOwsFTRG-fQjT60t0m7G6w3W8JBEn5QrHokKsshmipQtaC6cptOZAPXhzCU0pWLjpt3srG8es1ZdvJ3hhWJv8cY3mMw6g45muWDx_G3o4/s1600/P1000493e.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Fresh, light and minty</i></td></tr></tbody></table> <br /><span style="font-family: times;"><i>I could eat this salad every single day in the Fall. It’s when the herbs in our garden are abundant. I use lots of chives, parsley and mint. I add a little sage and rosemary, too, but not <b>too</b> much. The salad is best when served at room temperature. It is also excellent cold. It keeps well in the refrigerator over several days. I really enjoy it cold as my lunch. The crunchy cucumber and fresh mint make it special. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara<br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><span><a name='more'></a></span><i><br /></i></span></div><div style="text-align: left;"><span style="font-size: x-large;"><b>Couscous Herb Salad</b></span></div><div style="text-align: left;"><b><i><span style="font-family: times;"><br /></span></i></b></div><div style="text-align: left;"><b><i><span style="font-family: times;">Serves 8</span></i></b></div><div style="text-align: left;"><b><i><span style="font-family: times;"><br /></span></i></b></div><div style="text-align: left;">2 shallots, roughly chopped</div><div style="text-align: left;">2 T. butter, unsalted</div><div style="text-align: left;">pinch of salt</div><div style="text-align: left;">1 cup of low sodium chicken broth</div><div style="text-align: left;">1 cup couscous</div><div style="text-align: left;">1/2 hot house cucumber, seeds removed, cut into crescents</div><div style="text-align: left;">1 pint ripe cherry tomatoes, about 20, cut in half</div><div style="text-align: left;">salt</div><div style="text-align: left;">3 T. olive oil, extra virgin, best quality</div><div style="text-align: left;">1 T. tarragon vinegar</div><div style="text-align: left;">fresh herbs: 1/2 cup chopped mint, 1/4 cup chopped Italian parsley, 1/3 cup chopped chives (or more if you like onion), 3-4 leaves of sage, roughly chopped, 1 sprig of rosemary, leaves removed and chopped. Use whatever appeals to you, but lots of mint and chives make it special. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small saucepan, melt the buttter then add the chopped shallots with a pinch of salt and cook until translucent.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the chicken stock with a pinch of salt and bring to a boil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in the couscous, turn off the heat, cover and let sit per the directions on the package, usually 5 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Uncover and fluff with a fork. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove to a large serving bowl or salad bowl, fluff some more, and let cool to room temperature.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">On top of the couscous, add the cucumber, the tomatoes, the herbs.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle the tarragon vinegar, and extra virgin olive oil over the top. Add a generous amount of salt over the veggies, especially the tomatoes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss it all together and serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Refrigerate any leftovers, covered. It will keep for many days, and is very good cold for lunch. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Would be a very good lunchbox item with a hard-boiled egg or some cheese.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-29027908882157805492023-09-10T13:51:00.005-04:002023-12-23T20:37:20.751-05:00Peach Cobbler [Pie] with Nutmeg Sauce (Edna Lewis) by Barbara<div style="text-align: left;"><i><span style="font-family: times;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchDzONwKJroJSqHlZJhyz8yS8AUXZUIMTWx6G2v1YaDCf9mDAW-2d8QK7kvNMEHsW85gByjFLOsFHzAWXq8Zf2zseJAcHIgQIx2vYC9X-wc3xQicIjufNbm2T55rtvsNO7r3bfhNzy0oJob38B4DQLD_fWQ2A5pxNlgCCJlajPQEsPMp9pdBftERHWHU/s4592/P1000284.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchDzONwKJroJSqHlZJhyz8yS8AUXZUIMTWx6G2v1YaDCf9mDAW-2d8QK7kvNMEHsW85gByjFLOsFHzAWXq8Zf2zseJAcHIgQIx2vYC9X-wc3xQicIjufNbm2T55rtvsNO7r3bfhNzy0oJob38B4DQLD_fWQ2A5pxNlgCCJlajPQEsPMp9pdBftERHWHU/s1600/P1000284.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times;"><i>It overflowed but it still tasted great.</i></span></td></tr></tbody></table><br /></i><i style="font-family: times;">Southern cooking legend, Edna Lewis(1916-2006), is one the first people I consult for what to do with fresh ingredients. She and James Beard are my go-to's for how to make simple, tasty American food. </i></div><div style="text-align: left;"><span style="font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q0RSbyXsfMA6E-ImIaZySgzoziQujAc26vM1UhqGnEG9X-xc4hTOEEQkc8Z0MnDeb5j52LHxRoT_pgkaBAZWYCvfyyPtkyeyz-0T7clCfa-2TnJqt2u_Rqvda0dTusU7_KjXeD5wCYI76NH1zhsF4oLk6_PrJ-x6x3-jNWAXwdpMjRDaK-BKU5YmIiQ/s4032/IMG_6231.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6q0RSbyXsfMA6E-ImIaZySgzoziQujAc26vM1UhqGnEG9X-xc4hTOEEQkc8Z0MnDeb5j52LHxRoT_pgkaBAZWYCvfyyPtkyeyz-0T7clCfa-2TnJqt2u_Rqvda0dTusU7_KjXeD5wCYI76NH1zhsF4oLk6_PrJ-x6x3-jNWAXwdpMjRDaK-BKU5YmIiQ/s1600/IMG_6231.jpeg" width="150" /></a></div></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Her “In Pursuit of Flavor” cookbook is a classic. That's where I found this recipe. It really isn't what I would call a cobbler as she does. It’s what I would call a lattice pie. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Well, I made a big tasty mess. My peaches from Benton Valley Farms in Penn Yan were SO big and SO juicy, that I misjudged how many to use and did not use a deep enough pie plate to contain the juices. The oven started to smoke but I kept going until the pastry was fully baked. The next day it was a real chore to clean the burnt sugary drippings off the bottom of the oven.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Nonetheless I am glad I tried her recipe, and I will try again. </i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>I didn't make the nutmeg sauce because my pie’s peach juices were so sweet and delicious. But I will in the future so I included it with her full recipe. My additions are in [ ].</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara</i></span></div><div style="text-align: left;"><span style="font-family: times;"><span><a name='more'></a></span><i><br /></i></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGZBsyPSs73VcBi78LDW8d_Vx88Ey-KcgiP0SvRznQZIRpRg0gAi_5YGK1K5lhTdnb3ULfvmfhL9Gukaz1A2R9WtSn5gMv-Xcir8pmYX7KOxyJECvC5nmWPGeXKX2qczM6DcmS2KouL90MkprGYmhIOqegEa9SePYj9Ju5nzftFF88r_kw8xNwS2fHF4/s4592/P1000272e.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGZBsyPSs73VcBi78LDW8d_Vx88Ey-KcgiP0SvRznQZIRpRg0gAi_5YGK1K5lhTdnb3ULfvmfhL9Gukaz1A2R9WtSn5gMv-Xcir8pmYX7KOxyJECvC5nmWPGeXKX2qczM6DcmS2KouL90MkprGYmhIOqegEa9SePYj9Ju5nzftFF88r_kw8xNwS2fHF4/s1600/P1000272e.JPG" width="320" /></a></div><span><!--more--></span><span style="font-family: times;"><br /></span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-large;"><b>Peach Cobbler [Pie] with Nutmeg Sauce</b></span></div><div style="text-align: left;"><span style="font-family: times; font-size: x-small;"><i>(from Edna Lewis's In Pursuit of Flavor Cookbook, pages, 250-252)</i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Makes one 8-inch deep dish pie and 1.5 cups nutmeg sauce</i></b></div><div style="text-align: left;"><b><i><br /></i></b></div><div style="text-align: left;"><b><i>Serves 4 to 6 </i></b></div><div style="text-align: left;"><b><i><br /></i></b></div><div style="text-align: left;">For the cobbler [pie] filling:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">one Butter Pie Pastry (see below)</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">7 large peaches</div><div style="text-align: left;">3/4 cup (1.5 sticks) butter [1/2 c.]</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the nutmeg sauce:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2/3 cup sugar</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">2 t. cornstarch</div><div style="text-align: left;">1/2 t. freshly grated nutmeg</div><div style="text-align: left;">1 cup boiling water</div><div style="text-align: left;">2-inch piece dried orange peel [2 drops orange extract]</div><div style="text-align: left;">3 T. brandy</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Roll out half of the pie dough and press into an 8-inch pie dish that is 2 inches deep. Sprinkle with 2 T. sugar and refrigerate.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Roll out the rest of the pie dough and cut into 8 strips for the lattice top.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Lay the strips between wax paper and refrigerate. The dough will keep in the refrigerator for several hours.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">About 1.5 hours before making the cobbler [pie], take the dough and the strips out of the refrigerator. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 450 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel and slice the peaches. Sprinkle half the remaining sugar over the pie crust and lay the slice peaches in the pie plate. Mound the last few slices in the center. Sprinkle the rest of the sugar over the fruit and dot with thin slices of butter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Weave the pastry strips over the fruit, four going one way and four the other. Moisten the rim of the pie with cold water and press the strips down to seal.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Set the cobbler [pie on a cookie sheet to catch any drips, and place] on the middle rack of the oven for 10 minutes. Lower the heat to 425 degrees, and bake for another 35 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let the cobbler [pie] cool for about 30 minutes before serving with nutmeg sauce. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the nutmeg sauce:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the sugar, salt, cornstarch and nutmeg together in a small saucepan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the boiling water into the pan and stir.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the orange peel* and gently boil over medium heat for 12 minutes. If you cook it much longer, the flavor will not be good, she says. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">[*If using orange extract, wait and add the 2 drops later when you add the brandy.]</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Take the saucepan from the burner and stir in the brandy [and orange extract, if using]. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and set aside until using.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When you are ready to serve the sauce, reheat over low heat. Do not let it come to a boil. And remember to remove the orange peel before serving. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><span style="font-size: x-large;"><b>Butter Pie Pastry</b></span></div><div>(Edna Lewis's recipe)</div><div><br /></div><div>Makes double crust for a 9 inch pie</div><div><br /></div><div>2 cups unbleached all-purpose flour</div><div>scant teaspoon salt</div><div>12 T. (1.5 sticks) unsalted butter, firmly chilled or frozen, cut into small pieces</div><div>1/4 cup ice water</div><div><br /></div><div>Put the flour, salt, and butter in a mixing bowl. Blend well with a pastry blender or the tips of your fingers, until the mixture is the texture of cornmeal.</div><div><br /></div><div>Add the ice water, mix quickly, and shape the dough into a ball. </div><div><br /></div><div>Dust the dough lightly with flour and shape into a flat cake.</div><div><br /></div><div>Wrap in wax paper or plastic and put in the refrigerator to rest for 30 minutes.</div><div><br /></div><div>[Remove the dough from the refrigerator and divide it into 2 pieces. Roll the larger piece out for the bottom crust, large enough to fit a deep dish 8-inch pie pan. Press into the pan, and trim the edges. Refrigerate. </div><div><br /></div><div>Roll out the second into 8 inch square and cut into 8 strips. Lay them between two sheets of wax paper on a cookie sheet and refrigerate. ]</div><div><br /></div><div>B</div></div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.comtag:blogger.com,1999:blog-2814146221099367285.post-20767341142606168912023-09-10T10:18:00.003-04:002023-09-16T17:04:02.084-04:00Baby Back Ribs with Hibiscus BBQ Sauce by Barbara<div style="text-align: left;"><span style="font-family: times;"><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5joOKncn-nbgvrO73y0Z-X8Op1CBLddvfTgq64jorRPB9GGzztyL-gfd8MfiX7WYR7jY6685pillxumOYZn74xe5CKlkgvajr2Vi1TL7FUSigU2fe1XaIu3RlMjIvoRzt0oTyKfNMMygkQ8fc4X_-5tZqk5ftX8rHXjTVQZzpxMTtCZnbpWe9UzeFAJk/s4592/P1000199e.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3064" data-original-width="4592" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5joOKncn-nbgvrO73y0Z-X8Op1CBLddvfTgq64jorRPB9GGzztyL-gfd8MfiX7WYR7jY6685pillxumOYZn74xe5CKlkgvajr2Vi1TL7FUSigU2fe1XaIu3RlMjIvoRzt0oTyKfNMMygkQ8fc4X_-5tZqk5ftX8rHXjTVQZzpxMTtCZnbpWe9UzeFAJk/s1600/P1000199e.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Just before broiling them</i></td></tr></tbody></table><br />Wish I had a better photo of these ribs because they were soooo good!</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>They were slow roasted, then slathered in <a href="https://feasteveryday.blogspot.com/2023/07/hisbiscus-bbq-sauce-nytimes-by-barbara.html">Hibiscus BBQ Sauce</a>, then broiled until deeply charred.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>I have been experimenting with ways to make ribs in the oven. I think I hit the nail on the head with this rub and technique.</i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i>Mesquite salt gives them a deep smoky flavor. I used cayenne for heat. And my surprise element is garam masala in the rub.</i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: times;"><i>---Barbara</i></span></div><div style="text-align: left;"><span><a name='more'></a></span><b style="font-family: inherit; font-size: xx-large;"><br /></b></div><div style="text-align: left;"><b style="font-family: inherit; font-size: xx-large;">Baby Back Ribs with Hibiscus BBQ Sauce</b></div><div style="text-align: left;"><span style="font-family: times;"><i><b><br /></b></i></span></div><div style="text-align: left;"><span style="font-family: times;"><i><b>Serves 4 generously</b></i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3.5 pounds of baby back ribs (1 rack), patted dry</div><div style="text-align: left;">Mesquite salt (about 1T.)</div><div style="text-align: left;">Cayenne pepper</div><div style="text-align: left;">Garam masala spice mix (McCormick's)</div><div style="text-align: left;">Freshly ground black pepper</div><div style="text-align: left;">Hisbiscus BBQ Sauce (or substitute a thick BBQ sauce of your choice)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The day before: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Air dry the ribs by patting them dry, rub them with lots of mesquite salt, then sprinkle with cayenne pepper, black pepper and garam masala, then refrigerate overnight, uncovered.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEO_Snc9Qwm86QD9xAhUA9Qo1rZu4gFnliDapbEov43OJXTOa-WHzD2XmzC_Ljys8MFcb3_pMhmNkhQD3QsNKosKqh49mBxseTiCKAw3Cbc0CpJilHFBnnoCPt3CW5XeyGhzodooJrAApGQnURoRhCQ7dqTJGBUgylnmTs42sacc0WD14ltw5cKsm8Zc/s4592/P1000188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEO_Snc9Qwm86QD9xAhUA9Qo1rZu4gFnliDapbEov43OJXTOa-WHzD2XmzC_Ljys8MFcb3_pMhmNkhQD3QsNKosKqh49mBxseTiCKAw3Cbc0CpJilHFBnnoCPt3CW5XeyGhzodooJrAApGQnURoRhCQ7dqTJGBUgylnmTs42sacc0WD14ltw5cKsm8Zc/s1600/P1000188.JPG" width="320" /></a></div></div><div style="text-align: left;">Around noon the next day:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 275 degrees.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pull out the ribs, and then tightly wrap them, twice in heavy duty aluminum foil. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Egh-WKZ9JAktC8KsPDjNB-QuKDgNPrLXUaJElzARPA10-VLYcWtbk11ATPzr_e3F7SBKHrMs4P6Tkm6-lmDY1O2bmLGlLtOD1ZGETNlNLFZtM--_GRHLUbdwnJg5CYQ9Q-Y01SdANE_SioYcbkcjvbq3W54jADFq9fRqY9NToUlkYGEjRww-PlqVTLs/s4592/P1000192.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Egh-WKZ9JAktC8KsPDjNB-QuKDgNPrLXUaJElzARPA10-VLYcWtbk11ATPzr_e3F7SBKHrMs4P6Tkm6-lmDY1O2bmLGlLtOD1ZGETNlNLFZtM--_GRHLUbdwnJg5CYQ9Q-Y01SdANE_SioYcbkcjvbq3W54jADFq9fRqY9NToUlkYGEjRww-PlqVTLs/s1600/P1000192.JPG" width="320" /></a></div><div style="text-align: left;">Place the wrapped rack of ribs on a rimmed cookie sheet in preheated oven, then roast for 4 hours. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_P3c_VKH5oE5OxgXLXHE6oCc6u7Ie3uPoN7mGjJXra4Z4xTynF77J-bFhStrHSsgs5k6bCiHbfXVWDS9w4HsHbK47BevZ-_45Q5x2otrwEpI1Xfb04PAbUImD3rC8UzRbz0h2tYSLHKkrJ4AB13t1ys2vq6OrQQsA34kF4l7hNQbr0tXXtcF7CV7Sg7Y/s4592/P1000195.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_P3c_VKH5oE5OxgXLXHE6oCc6u7Ie3uPoN7mGjJXra4Z4xTynF77J-bFhStrHSsgs5k6bCiHbfXVWDS9w4HsHbK47BevZ-_45Q5x2otrwEpI1Xfb04PAbUImD3rC8UzRbz0h2tYSLHKkrJ4AB13t1ys2vq6OrQQsA34kF4l7hNQbr0tXXtcF7CV7Sg7Y/s1600/P1000195.JPG" width="320" /></a></div><div style="text-align: left;">Remove from the oven and carefully unwrap without tearing the base of the foil so the juices don't run out. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlTyZoug9iXtzbLtwQpcpU2f3NAtmHUT2N8IHpud_p7uZrRpLGF62Yy487bc2x2ikj3nVUAJkOlBcJonkufyE6DPgf3Dof6hjAX536eGyZ11zTo9otboCUNE1OBSIPKV1o3ngYixG8HIjvyLKLKG1JWM13-8YFzLxVPfJxWpQetHklJru7dLWTIEw3CY/s4592/P1000199e.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlTyZoug9iXtzbLtwQpcpU2f3NAtmHUT2N8IHpud_p7uZrRpLGF62Yy487bc2x2ikj3nVUAJkOlBcJonkufyE6DPgf3Dof6hjAX536eGyZ11zTo9otboCUNE1OBSIPKV1o3ngYixG8HIjvyLKLKG1JWM13-8YFzLxVPfJxWpQetHklJru7dLWTIEw3CY/s1600/P1000199e.JPG" width="320" /></a></div><div style="text-align: left;">Slather the top of the rack with BBQ Sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE2rZJ2pKG2OC-eSPCbbw4nmlZdet7N26HERRFvDhCC4iiP32rk1V5VxyawNEyOvVIleVDNnYwxC9pdMFwIg2tNNiNKWSiH5om1n5rvWB8EWLqvn6UhIN-LIzgwEpklhPQQScwDnyhXSPztKcgdzBg6fLSbUPRqbNAPipjUw9EyAPO8nNLSPU55Y2XDI/s4592/P1000201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE2rZJ2pKG2OC-eSPCbbw4nmlZdet7N26HERRFvDhCC4iiP32rk1V5VxyawNEyOvVIleVDNnYwxC9pdMFwIg2tNNiNKWSiH5om1n5rvWB8EWLqvn6UhIN-LIzgwEpklhPQQScwDnyhXSPztKcgdzBg6fLSbUPRqbNAPipjUw9EyAPO8nNLSPU55Y2XDI/s1600/P1000201.JPG" width="320" /></a></div><div style="text-align: left;">Broil on high... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89rI8nbwTHeny5shk4AzKaPYpKl6Thj3YVTb_AF3k-IfIZrFTAIFXw_mLpfVZrdIaNDs9JYJsss842s5xGz7lnB4jkHtHHkerlS0pLdHoekR5FareLTklPj9mKhjyBJ26u_BW9ANFn58CNnU5zYXqHQWRrCqIclC_iVBO7hJz14ZaCjuhq34grGHD6Z4/s4592/P1000206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="4592" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89rI8nbwTHeny5shk4AzKaPYpKl6Thj3YVTb_AF3k-IfIZrFTAIFXw_mLpfVZrdIaNDs9JYJsss842s5xGz7lnB4jkHtHHkerlS0pLdHoekR5FareLTklPj9mKhjyBJ26u_BW9ANFn58CNnU5zYXqHQWRrCqIclC_iVBO7hJz14ZaCjuhq34grGHD6Z4/s1600/P1000206.JPG" width="320" /></a></div><div style="text-align: left;">until darkly crusted but not burnt.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Use a fish spatula or other firm spatula to slip in between the ribs to separate into sections of about three each. The meat will be super soft. Each section should be lifted from underneath to avoid the meat from falling off the bone.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">B</div><div class="blogger-post-footer">Want to see more recipes? Click here to see the full blog: www.feasteveryday.com</div>Barbara Hall Blumerhttp://www.blogger.com/profile/05876606843626579117noreply@blogger.com