tag:blogger.com,1999:blog-10550106639169970802024-02-19T02:05:40.547-05:00amour fou(d)caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.comBlogger732125tag:blogger.com,1999:blog-1055010663916997080.post-17062674512834588232021-10-07T14:59:00.000-04:002021-10-07T14:59:09.505-04:00I guess I'm back? <span style="font-family: arial; font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGtWBD09DXHCciYDbd9zo1AUrPEaGXWBoBSIVajJLZ624QVIgKz0kafCiMv8OqvQwfODGe9qQoBa_pVoUWnz9VbRUEWWkFwcUr-9XspzErZhCZ5bxWhhaxF-4wO2NHcLKBL-X8P7dzwg/s2048/grapes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGtWBD09DXHCciYDbd9zo1AUrPEaGXWBoBSIVajJLZ624QVIgKz0kafCiMv8OqvQwfODGe9qQoBa_pVoUWnz9VbRUEWWkFwcUr-9XspzErZhCZ5bxWhhaxF-4wO2NHcLKBL-X8P7dzwg/w480-h640/grapes.jpg" width="480" /></a></div><br />Hi.</span><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><span style="font-family: arial; font-size: x-small;">It's been a while. I've been gone a while. Not intentional, but I'm not sure I knew what to say. It's been a long, weird 20 months, and I've been trying to find my footing in this new world. Some days I feel like a newborn giraffe, trying to figure out how to stand on my own. What does the world look like for me, someone in their mid-thirties, in a post (?) pandemic world. A lot has changed. Cooking's evolved, I've evolved. For a while I wasn't sure if I had anything to say so I stayed quiet. </span></div><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><span style="font-family: arial; font-size: x-small;">I've been working, reading, trying to be creative in many different ways. I've been cooking and baking and pushing myself, challenging myself but it some ways it also feels like I've been trying to convince myself to not stop moving. If I stop, what do I have to show for myself? What did I do with my time if I don't spend it making 3 kinds of jam, a pot of beans, a cheese danish, a freezer full of fresh tomato sauce. Did I accomplish anything? </span></div><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><span style="font-family: arial; font-size: x-small;">Cooking I've come to realize serves a lot of purposes. Sure, it' feeds me and Tyler but it also is something I use to keep myself busy. It's a way to pass my time in a tangible way. Cooking says "Look what I did! Can you believe it?". But the question I've been wrestling with is why do I feel like I need to prove to everyone I'm always doing something? I think the pandemic in some ways gave us all this time - less commuting, less ability to leave the home, and you had to show you did something with it. Did you start a business? Figure out how to run a sub 7 minute mile? Can you plank for 2 minutes? Did you write a book? As a woman, with no kids, I felt like I needed to prove myself even more. It was exhausting in a lot of ways and I'm starting to push back on my inner voice. You don't need to do everything to show you did something. You also don't need to prove anything to anyone.</span></div><div><span style="font-family: arial; font-size: x-small;"><br /></span></div><div><span style="font-family: arial; font-size: x-small;">With all that being said, I have been cooking. A lot. More then I've ever cooked. I've made some amazing things. Things that 2 years ago I would never think I could do. I've made laminated pastry, perfect pots of beans, scones for every season. I've done it all in a tiny kitchen with minimal counterspace. I feel ready to come back here because I feel like I'm coming back for myself - not to prove anything but because I like talking about food and the things I make. I will probably not come back with any regularity because life has a way of getting in the way but I'll be here, sharing random thoughts, things that taste good, and maybe other things. </span></div>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com0tag:blogger.com,1999:blog-1055010663916997080.post-12804118602354189792020-05-08T14:33:00.000-04:002020-05-08T14:33:24.488-04:00pizza. a love letter to new york. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0PypQzxz6UbzfgQJxLHNAGrxOkngiL2-ti3dmMlyTtr1_qcmSu3oHb9x_QYY3rUk1ica0BLxWZTOdv_bOlZIGRtaryKXR0nD4EbQSs3stLYogVn3Z0fvm1zF0UvBxYY0voWFYNpbkJ8/s1600/pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0PypQzxz6UbzfgQJxLHNAGrxOkngiL2-ti3dmMlyTtr1_qcmSu3oHb9x_QYY3rUk1ica0BLxWZTOdv_bOlZIGRtaryKXR0nD4EbQSs3stLYogVn3Z0fvm1zF0UvBxYY0voWFYNpbkJ8/s640/pizza.jpg" width="512" /></a></div>
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<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pizza. Not a whole pie but the quintessential slice - one that's just crispy enough that you get the satisfying crack as you fold it in half. It should be a little too big for the plate, with red pepper flakes that you shake on it from the communal (god, remember communal things) shaker and the right amount of oily cheese. Pizza slices eaten on street corners or stoops or while speed walking to catch a train. This is what I miss. At the start of quarantine, eating meals at a leisurely pace with cloth napkins, on real plates, in a silent room, while reading the latest issue of NYMag felt like the luxury I've always wanted. But now, 6 weeks in, I long to consume something pulled directly from a paper bag, piping hot, surrounded by strangers. I miss snippets of conversations. I miss burning my tongue in a rush to eat. I miss flimsy paper napkins that barely absorb anything despite being giving a stack 1/2 inch high but no one complains because they satisfy a need. I miss taking all of 3 minutes to eat, looking down and saying a silent thank you to the gods that I didn't manage to get a fleck of tomato sauce on my shirt, and then, finding a trash can to throw away the grease soaked paper plate before rushing off. </span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-20157443166604484782020-04-15T16:08:00.004-04:002020-11-25T09:07:26.721-05:00one-pot chicken with dates and caramelized lemon.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoKizArurdQ1Q5DZp54gvGv79m8ObhzO9_5oShNxV3f_gMJuYFDHO5jysGSe2Wm9eKNyK3idNDuYvtkhn6xkGZEGX9q0iVJ2RI9sYvThUu80U-gBjgNoTC1N3mQS9wsAnlnkia6etjow/s1600/C6BA7FEB-FC0A-4C42-92B0-F78B91756622.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoKizArurdQ1Q5DZp54gvGv79m8ObhzO9_5oShNxV3f_gMJuYFDHO5jysGSe2Wm9eKNyK3idNDuYvtkhn6xkGZEGX9q0iVJ2RI9sYvThUu80U-gBjgNoTC1N3mQS9wsAnlnkia6etjow/s640/C6BA7FEB-FC0A-4C42-92B0-F78B91756622.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">The thing I find most amazing about life during a pandemic is how often your emotions ebb and flow. Two weeks ago was a mess. It felt long and hard and like the movie Groundhogs Day. Last week felt remarkably easier. This week has been a toss-up. I think it has something do with the fact that the new routines don't feel so new anymore. I know what my day is going to look and feel like - I'm starting to feel comfortable? Ok with? Understanding of? my new life. It's not great but it could look a lot worse. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">For me, I've been looking for some kind of purpose during this crisis. Sure I'm doing whats required of me but can I also do more? Can I make an impact? Help people out? With food, and good wholesome food, as the thing everyone is looking for, I thought about how I could help bring that to the people while supporting a farm I hold near and dear to my heart. This is how I've found myself in the position of organizing a CSA with the farm that's part of the Saturday morning farmers market at the park near me. Organizing this has left me feeling excited and positive. It makes me feel hopeful and that spring, despite the circumstances in the world, is coming. There will be green things and rhubarb and all the other things I find you in. I'm feeling happy. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I continue to cook a lot (and experiment a lot!). It brings me joy during the day but also provides me with a way to break-up the day. I step away from the computer at lunchtime, some thing I've never done before. It's a nice respite in the middle of the day. I've had a hard time getting into books but I've had an easy time getting into cookbooks so I've been reading them like novels. It provides a lot of inspiration. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">This recipe came from one of my latest cookbook reading binges. Alison Roman is everywhere and I know people love her or hate her but regardless on how you feel about her, her recipes are always fantastic. Bold, flavorful, the kind of things you want to eat while stuck at home in the pandemic. This chicken recipe is fantastic. Makes excellent leftovers and tastes far more labor intensive than it really is. </span><br />
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<b><u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">One-Pot Chicken with Dates and Caramelized Lemon</span></u></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Recipe from Nothing Fancy by Alison Roman</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3 1/2-4 pound chicken (or skin-on bone-in chicken thighs/legs which is what I used)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Kosher Salt and Freshly Ground Black Pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4 Tablespoons olive oil, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 lemon, cut into thick slices crosswise, seeds removed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 shallots, peeled and halved lengthwise</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4-6 medjool dates, pitted (1 per person to be served in my opinion)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4 sprigs fresh thyme plus more for serving</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 cup water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 teaspoons ground Urfa chile or 1 teaspoon Aleppo pepper or 1 teaspoon crushed red pepper flakes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Flaky sea salt for serving</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Preheat oven to 425 degrees with rack in the middle.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Season chicken all over (top and bottom) with kosher salt and black pepper. Heat 2 Tablespoons oil in a large Dutch oven over medium-high heat (I used a 7.25 quart size which is the smallest you can do with this recipe). Place the chicken in the post breast side up, and using your tongs or hands (be careful!), press lightly to make sure the skin comes into even contact with the pot bottom. This is your chance to brown the legs and render that's excess fat! It's rarely offered in whole-chicken recipes, so take advantage.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Cook, without moving, until the chicken is nice and browned, about 5-8 minutes. Seriously, no peeking! Nothing exciting will happen before 5 minutes, I promise you.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Don't worry about smooshing the lemons. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Add the dates, thyme sprigs and water. Sprinkle red pepper over chicken if using; cover. Roast in oven until dates are plump and chicken is well under way with its cooking, 20-25 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Uncover the pot and drizzle the chicken with the remaining 2 Tablespoons of oil. Return to the oven and bake, uncovered until liquid has reduce by half, and chicken is golden brown, 20-30 minutes. A thermometer should register 160 degrees when inserted into the breast, if using.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Let chicken rest in the pot for 10 minutes. Transfer to a cutting board and carve. Sprinkle with thyme leaves, flaky salt and serve with roasted shallots, lemon slices, dates and the luscious sauce at the bottom of the pan. Enjoy!</span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com0tag:blogger.com,1999:blog-1055010663916997080.post-41112202001903402682020-03-24T16:22:00.000-04:002020-03-24T16:24:07.345-04:00apple-honey-pecan muffins. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwWNbGpImowWz3SL5FtK8RsaAM4fr2tUTXk-9n12MZKTzYd86EddpasHtn3nOo2VbUsJD6iE7BXQfZADhDS5UH1znEaDDttsdLaqYWotneGweowNKBJWF6UZLZRD1rFSO4zAXgVe-zl8/s1600/58610FF6-F10F-4445-ADEC-80662426C12F.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwWNbGpImowWz3SL5FtK8RsaAM4fr2tUTXk-9n12MZKTzYd86EddpasHtn3nOo2VbUsJD6iE7BXQfZADhDS5UH1znEaDDttsdLaqYWotneGweowNKBJWF6UZLZRD1rFSO4zAXgVe-zl8/s640/58610FF6-F10F-4445-ADEC-80662426C12F.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Last night, after shutting down my laptop for the night, I threw on a Spotify playlist and had a one woman dance party while Tyler and Jackson looked on with bemused looks on their face. To be fair, Tyler nodded his head a couple of times. Jackson on the other hand barely looked up even while i was serenading him with Queens "Somebody to Love". This is how we end the work-day. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">This social-isolation thing does weird things to people. I feel like my emotions ping pong every which way a thousand times a day. Sometimes I want to scream into the abyss, other times I feel like I could do this for weeks and be OK. Am I slowly going insane or am I slowly adjusting to a new normal? One where pants are optional, make-up is non existent, and homemade lunches are how you find ways to break-up the day? How does your relationship change when the only person you can really interact with is the person you're married to and is sitting 20 feet from you at all times? </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Honestly, outside of Tyler's need to snack when I know he isn't really hungry, it's kind of like he isn't really here. I realized the other day that both of us are similar with regards to our work style. When we are in something we are really in something and whatever is happening around us is like the noise coming out of a sound machine - there but we don't really notice it. I find that I can more easily disengage myself when the day is over, he on the other hand needs someone to say close the computer. It's interesting when you realize you know a person so well, but aspects of them you don't know because you've really never been privy to them before. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I think the thing I've learned from all of this is that you have to figure out a way to make some kind of joy each day. For me that joy comes from food and eating and I've been using this time to try all of the recipes I never would have time to try. Things I've had bookmarked for a year are now finally being made. Sunday morning breakfasts that used to be simple meals are now (slightly) over the top - homemade muffins. Fresh granola. Things like that. It's fun to try new things. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I made these muffins this past Sunday. They were a real delight. I especially liked the fact that you could make the batter and apples up to 2 days earlier. On Sunday morning I simply assembled them as instructed and baked them up. We both eat 2 while watching a couple of episodes of Shitt's Creek. It made for a fantastic distraction. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><b><u>Apple-Honey-Pecan Muffins</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Recipe from Ochre Bakery via <a href="https://www.bonappetit.com/recipe/apple-honey-pecan-muffins">Bon Appetit </a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Feel free to sub the pecans for hazlenuts or another favorite nut! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 medium Pink Lady or Jonagold apples</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">⅔ cup (75 g) pecans</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 Tbsp. unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 Tbsp. honey</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Flaky sea salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">¾ cup (100 g) all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">½ cup (60 g) spelt flour or all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1½ tsp. baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">¼ tsp. baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">½ tsp. kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 large eggs, room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">¾ cup (150 g) granulated sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">¾ cup plus 2 Tbsp. extra-virgin olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">½ cup buttermilk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Raw sugar or granulated sugar (for sprinkling)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Place a rack in middle of oven; preheat to 350°. Lightly coat flat top of a standard 12-cup muffin pan with nonstick spray (this will prevent muffins from gluing themselves to the pan). Line cups with double layers of muffin liners. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Pulse pecans in a food processor until you have a fine meal with a bit of texture, like coarse sand. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant (it’s okay if they’re even a tiny bit burnt in spots), about 3 minutes. Transfer to a large bowl and let cool slightly.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Wipe out skillet and return to medium-high heat. Melt butter, swirling pan so that it’s evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Add all-purpose flour, spelt flour, baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed until mixture is thick, pale, and tripled in volume, 8–10 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Combine oil and buttermilk in a measuring glass. With motor running, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined (be careful not to overmix). Scoop about 2 Tbsp. batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top (you may have a spoonful or two of batter left over). Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (You’ll have a few leftover apple slices; eat them.) Sprinkle each muffin with some raw sugar and a pinch of sea salt.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Bake muffins until golden brown all over, rotating pan halfway through, 22–28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Do Ahead: Batter can be made 2 days ahead. Cover and chill.</span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com5tag:blogger.com,1999:blog-1055010663916997080.post-5635038836652489982020-03-19T16:07:00.001-04:002020-03-19T16:07:11.532-04:00caramelized shallot pasta. <div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeCXw8cniwF-1JgU8A-4Igha6G-yffKlYTe_6ZbX2E6MrLJJCLFFWVzz98Xh-Q4qN69uiaOPd9ATyvvYbIRqCID9R51RjegPa-e4ew1xCyHfbrVh5HW0z4OiiCoQ4lb0CBTQFP0AKMbw/s1600/EB81BC0C-F625-45A4-A0F8-E7E60A73B361.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeCXw8cniwF-1JgU8A-4Igha6G-yffKlYTe_6ZbX2E6MrLJJCLFFWVzz98Xh-Q4qN69uiaOPd9ATyvvYbIRqCID9R51RjegPa-e4ew1xCyHfbrVh5HW0z4OiiCoQ4lb0CBTQFP0AKMbw/s640/EB81BC0C-F625-45A4-A0F8-E7E60A73B361.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Strange times we're in. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This morning I woke up in bed next to Tyler with Jackson nestled in between us and I thought that with these two, a cooking imagination that has no barriers, and more then enough food and books and puzzles (+ The Office) it will be possible to survive. That maybe at the end of all of this I'll realize i don't need much. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">But I don't think that's the case (though the above things will get me very far in this and in life!). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">As humans, we are who we are because of the things around us. They tell a story; they make us feel complete. I'm not dressing how I would for work but I'm still trying to be me. Wearing earrings. Nice sweaters. But with leggings and sparkly socks. I'm trying to still feel like myself every day. I still need things to make me feel like myself. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The thing I really long for is the rituals and collective energy of the people I would encounter and speak with each and every day. My favorite barista at Cafe Grumpy. The kind people at Leo Sourdough that always set aside for me one of there pepita loaves so I can pick them up later in the day. The farmers at Lani's farm who always point me in the direction of what greens are the best that week. In preparation (though if we are being honest I do this even when we aren't in the midst of a pandemic) I stocked up on the things I love. Right now, a room over from where I am sitting, I have a freezer full of pastries and bread and produce that make me me. They are the memories and moments and adventures I've had over the past weeks and months locked away in an ice chest until i need to break out a reminder of what the world is like outside of this new normal. I'm worried about all the people and places I hold a connection with. Where will they be on the other side of this? How can I help them survive? Because without those things, who wants to live here? </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">As a glass half full kind of person, I'm done my best to seek out the positives that come from this experience. I now get to take multiple walks with Tyler and Jackson each day. I can cook myself lunch! I can read books and do puzzles instead of scrolling through websites when I need a break. I can run! I can labor over cooking projects since I'm here all day (will I finally make croissants??). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">At some point it will be summer and I keep telling myself that it will be the sweetest summer ever. But until then, hunker down, cook, draw, move, and dream about life on the other side. Do what you can to help the things and people you love. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Caramelized Shallot Pasta</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe via the <a href="https://cooking.nytimes.com/recipes/1020830-caramelized-shallot-pasta">NYTimes</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This sauce is BANANAS good. It keeps in the fridge for over a week. You can make it with pantry staples! I like it on pasta but i really love it tossed with beans on a piece of garlic rubbed bread. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">6 large shallots, very thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">5 garlic cloves, 4 thinly sliced, 1 finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> Kosher salt and freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon red-pepper flakes, plus more to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 (2-ounce) can anchovy fillets (about 12), drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">10 ounces pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup parsley, leaves and tender stems, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> Flaky sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.</span><br />
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<br />caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com2tag:blogger.com,1999:blog-1055010663916997080.post-47500406918025819732020-01-28T13:19:00.002-05:002020-01-28T13:19:35.457-05:00creamy braised white beans. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_weMGFKzWBIup6Pm6NHYqclU7wpHW099mwkfUAQAJW_rOfqIyYl5o2oUJs8pzRfjluD_lOmv5MeWgZJooyvNiJ9ta10X7t_5ujBvafOq2hAZ1AalhDPCHnProDx2M3Lpj8o6VC5TwRIg/s1600/beans+broth.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_weMGFKzWBIup6Pm6NHYqclU7wpHW099mwkfUAQAJW_rOfqIyYl5o2oUJs8pzRfjluD_lOmv5MeWgZJooyvNiJ9ta10X7t_5ujBvafOq2hAZ1AalhDPCHnProDx2M3Lpj8o6VC5TwRIg/s640/beans+broth.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Back in October of last year, I signed up for the Rancho Gordo Bean club. If you’re not familiar with Rancho Gordo, they are an heirloom dried bean company based in California that works with farmers to grow long-forgotten or previously hard to find varieties of beans (along with more common bean types). Their beans are a real game changer – super beautiful, incredibly flavorful, and very fresh - the beans cook up far faster than anything you can buy in a supermarket. I honestly think signing up for this bean club is the best thing I’ve done in a while. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">As you can imagine, we are now eating a lot of beans which is both good for us and good for the environment. Since joining, I’ve been cooking a pound of beans every weekend and then pushing myself to come up with new recipes/ways to eat them (though if we are being honest, my preferred meal is a simple bowl of beans in served with a little bean broth, olive oil, and a piece of really good bread). It’s been fun. It’s also nice coming home and having one meal component done and then just figuring out how to toss it all together.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I’ve been cooking a LOT of different recipes (and experimenting with homemade bean burgers) but so far, the best thing I’ve made, and the dish I keep coming back to is this Creamy Braised White beans. This is pure comfort food and the kind of thing I feel like I could eat daily if you let me. It’s easily adaptable – I’ve thrown spinach or arugula into it. I’ve been known to top it with comte instead of parmesan. I’ve made it with a couple of different vartities of white beans and all of them are great. The original recipe calls for canned but it is so much better with the real deal beans. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I just wrote 325 words on beans and I think I could still write 500 more. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Creamy Braised White Beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe Adapted from the NYTimes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 head garlic, halved crosswise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup whole milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">30 ounces white beans (any kind or a combination of 2 kinds) + ¾ - 1 cup bean broth (though you may decide you want additional broth)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 thyme sprig, 2 sage leaves or 1 bay leaf</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅛ teaspoon ground nutmeg, allspice or garam masala</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Kosher salt and black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 slices crusty bread or thick toast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Extra-virgin olive oil, for serving</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Freshly grated Parmesan, comte, or another favorite cheese, for serving</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Aleppo pepper or red-pepper flakes, for serving</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add the milk, beans and their liquid, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.</span><br />
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caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com2tag:blogger.com,1999:blog-1055010663916997080.post-60864666313693507792019-12-20T10:46:00.002-05:002019-12-20T10:46:55.530-05:00thumbprints with dulce de leche. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbvFwqbmrFAb5q_Cww6BWa3f9kvX17kkEmrKmTqeVLMB4yhQ00CJrPhy1ku1v_7xOqUR12yJ6T2lavXEHycIr0xZrMx8M3-dng9lvqNxUGgFBUta6cg9ogO8GEjkODM8KaGMPOWum-Dg/s1600/thumbprints.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbvFwqbmrFAb5q_Cww6BWa3f9kvX17kkEmrKmTqeVLMB4yhQ00CJrPhy1ku1v_7xOqUR12yJ6T2lavXEHycIr0xZrMx8M3-dng9lvqNxUGgFBUta6cg9ogO8GEjkODM8KaGMPOWum-Dg/s640/thumbprints.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I wouldn’t feel right if it didn’t post a new cookie recipe
during the month of December. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">With that being said, I haven’t been baking that much.<span style="mso-spacerun: yes;"> </span>I’ve found most of the cookie recipes that
came out this year felt gimmicky and were created solely for the purpose of
likes on Instagram.<span style="mso-spacerun: yes;"> </span>(I’m talking lots of
bright colors and an excessive amount of sprinkles.) <span style="mso-spacerun: yes;"> </span>In my mind, most holiday cookies should come
in shades of beige – shortbread, snowballs, linzer cookies.<span style="mso-spacerun: yes;"> </span>That is where my allegiance lies.<span style="mso-spacerun: yes;"> </span>I’ve been combing through the backlogs of some
of my favorite blogs.<span style="mso-spacerun: yes;"> </span>Unearthing recipes
that are in line with what I really want to eat – rugelach, brown butter
shortbread, ginger cookies.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This isn’t to say all the 2019 cookies recipes were a disappointment.<span style="mso-spacerun: yes;"> </span>The one that spoke to me successfully straddled
the line between tradition (thumbprints) and new (dulce de leche) – it was a
perfect marriage of old and new and the resulting cookie received such rave
reviews from the guinea pigs in my office that I think it’s going to become a
permanent fixture in holiday cookie box.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Thumbprints With Dulce de Leche</u></b><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from the <a href="https://cooking.nytimes.com/recipes/1020653-thumbprints-with-dulce-de-leche-nutella-or-jam?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=18">NYTimes </a><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The NYTimes shares a bunch of variations so these are truly
a “choose-your-own adventure” cookie.<span style="mso-spacerun: yes;"> </span>Below,
this includes the variation I made.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 ounces/85 grams whole pecans (3/4 cup plus 2 tablespoons)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 ¼ cups/290 grams all-purpose flour, plus 2 teaspoons<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup/225 grams unsalted butter (2 sticks), softened<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅔ cup/135 grams granulated sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 large egg yolks, at room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ teaspoon kosher salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup dulce de leche <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat oven to 350 degrees. Spread the pecans out on a small
baking sheet and cook in oven, shaking several times, until toasted, 10 to 12
minutes. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Once cooled, transfer the nuts to a food processor,
preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are
finely ground, being careful not to overprocess.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In the bowl of a stand mixer fitted with the paddle
attachment, cream together butter and granulated sugar on medium-high speed
until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks
and vanilla, and beat on medium-high speed until well combined, about 2
minutes, scraping the bowl a few times as needed.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add 1/2 cup ground nuts, the salt and the remaining 2 1/4
cups flour; beat on low speed just until combined, then increase speed and beat
until dough starts to clump together. Scrape the bowl and fold a few times to
make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a
disk, and chill until firm, at least 1 hour and up to 3 days.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat oven to 350 degrees. Pinch off small pieces of dough
the size of a rounded tablespoon (about 20 grams each) and roll the top half of
each one in the remaining ground nuts. Place a few inches apart on parchment-
or silicone mat-lined baking sheets. Chill in the freezer until firm, about 10
minutes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake for 8 minutes, remove from oven and make a thumbprint
in each cookie. Bake until golden brown on the bottom, and nuts are looking
toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the
baking sheets and transfer to wire racks to cool further. While the cookies are
still a little warm, fill each one with about 1/2 teaspoon of filling, and cool
completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight
container at room temperature for up to 1 week.</span><o:p></o:p></div>
<br />caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com2tag:blogger.com,1999:blog-1055010663916997080.post-68987427478687302192019-11-22T14:25:00.001-05:002019-11-22T14:25:37.077-05:00carrot flan. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7MK6wdArH7jHKL8NrzBf9vRhywny24myj4XJp1pADwrXA2laGqwLytIvJxpyfFI9jwbQYxtT7VkIMTeasr3xEJuX8j15C_dCEC-bBsOMu-hKCaLMGLqOfN2sd33MjROJfrnrMootQtI/s1600/flan1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7MK6wdArH7jHKL8NrzBf9vRhywny24myj4XJp1pADwrXA2laGqwLytIvJxpyfFI9jwbQYxtT7VkIMTeasr3xEJuX8j15C_dCEC-bBsOMu-hKCaLMGLqOfN2sd33MjROJfrnrMootQtI/s640/flan1.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I've been thinking lately that while I'm cooking a lot I'm, I'm cooking what is referred to as to as "mommy blogger food". The food is good! Very good! Healthy! Filling! Satisfying! But is it exciting? Is it remarkable? Is it even worth writing about? Unsure. I think it’s good that people post those types of recipes – the things you can make in 30 minutes or less on a Tuesday evening. It’s the kind of food I want to eat and make most nights of the week but I’m not sure it’s the kind of food I want to write about. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The kind of recipes that make me run to this site to jot down my thoughts are the kind of recipes that teach me something. That have interesting techniques. They turn a humble ingredient into something that delights. They make me say holy shit this is good. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I’ve had this recipe bookmarked since I bought this cookbook earlier this year. I think I book-marked it because I wasn’t sure what a carrot flan would be like. Would it be delicious? Odd? Would I know it was eating carrots? I made it around Halloween because it felt seasonally appropriate (and very on-color theme) but now that I’ve made it, I think it would be fantastic addition to a Thanksgiving dessert table. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The consensus is that carrot flan is delicious. Earthy but rich and comforting. You would never guess it’s filled with carrots though I’m less sure what most people would think it tastes like. Squash? Something else? Regardless, I think it belongs on a Thanksgiving table. You can make it a couple of days ahead! Requires no reheating on the day of! It’s 5 ingredients (all of which I imagine you already have on hand)! It provides a very simple end to a very traditionally over –the-top meal. Also leftovers make a fantastic morning-after-Thanksgiving breakfast. Especially when paired with good coffee and a good book. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Carrot Flan</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from <a href="https://www.amazon.com/My-Mexico-City-Kitchen-Convictions/dp/0399580573">My Mexico City Kitchen: Recipes and Convictions</a> by Gabriela Camara</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If you don’t have a flameproof baking pan, it is OK. You probably won’t be able to invert the flan after it is chilled, but you would still be able to cut it in perfect wedges.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 pound 2 ounces carrots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¾ cup whole milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup granulated sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅔ cup unsalted butter, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Preheat oven to 350 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Thoroughly scrub the carrots but don’t bother peeling them. Cut the carrots into 4 pieces so that they fit comfortably in a medium pot.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Place carrots in pot. Cover with water and bring to a boil. Cook carrots for about 15 minutes, until just soft. Pour them into a colander and let cool completely. Press out any excess water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bring a full kettle of water to a boil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a blender, combine carrots, milk, sugar, butter and eggs, and mix at high speed, until smooth. Grease a 10½-inch flameproof baking pan with butter. Pour mixture into pan. Place in a roasting pan. Fill roasting pan with boiling water to reach at least halfway up outside of baking pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake flan for 1 hour, 30 minutes. Place flan on a cooling rack to cool. When flan has cooled to room temperature, refrigerate overnight.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">When ready to serve, place flan on stove over low heat and warm slightly to loosen the sides. Place a serving plate over pan and invert pan and plate together so that flan falls onto the plate.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Slice flan and serve with sweetened whipped cream.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEmnrV5vX8c-SHo5qAJBvbqlWmT7KTwb6ayaspKMFWaBC0FxghK1QJqWxluW7XPdjaIlmaRzkAJCx5R2u8jvR0D8X9o6BMmL2M9cdNETGR4-VI074lUcXqLbyGk1T4JzgGBKOfCIKy7k/s1600/flan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEmnrV5vX8c-SHo5qAJBvbqlWmT7KTwb6ayaspKMFWaBC0FxghK1QJqWxluW7XPdjaIlmaRzkAJCx5R2u8jvR0D8X9o6BMmL2M9cdNETGR4-VI074lUcXqLbyGk1T4JzgGBKOfCIKy7k/s640/flan.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-10830882646494212432019-09-04T17:16:00.001-04:002019-09-04T17:16:38.825-04:00big beans and tomato vinaigrette. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5eGL-mAj8G8aH6In11C2lyu9j1CO5ByblyjtwZMtVCAN9CcTwT9Vhm33TVcK9laf6F8MuhmySDY8sjthgj6jO4hk9oHEt2d8RO3g480C6M4RFnIC12-IKy03NDjofimCbXUmkGxml1I/s1600/tomatoes+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5eGL-mAj8G8aH6In11C2lyu9j1CO5ByblyjtwZMtVCAN9CcTwT9Vhm33TVcK9laf6F8MuhmySDY8sjthgj6jO4hk9oHEt2d8RO3g480C6M4RFnIC12-IKy03NDjofimCbXUmkGxml1I/s640/tomatoes+beans.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Two weeks ago I returned from vacation in Portugal.<span style="mso-spacerun: yes;"> </span>I want to write about it.<span style="mso-spacerun: yes;"> </span>And I will!<span style="mso-spacerun: yes;">
</span>At some point!<span style="mso-spacerun: yes;"> </span>Mostly because people
keep asking me for my itinerary (I think this is a testament to what an epic
planner I am) <span style="mso-spacerun: yes;"> </span>but I haven’t gone through
all my photos and I’m still waiting on film to come back and I figure when I
can finally digest everything, I’ll write about it. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Until then, <span style="mso-spacerun: yes;"> </span>let’s talk
about produce.<span style="mso-spacerun: yes;"> </span>Specifically
tomatoes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Most days I’m dreaming about tomato sandwiches.<span style="mso-spacerun: yes;"> </span>Weekends are for making tomato confit in an
effort to freeze a little bit of summer.<span style="mso-spacerun: yes;">
</span>I’m spending a lot of money on heirloom tomatoes in every shape, size,
and color.<span style="mso-spacerun: yes;"> </span>There are worse vices you
could have.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I’ve made this dish twice since seeing it in the August
issue of Bon Appetit.<span style="mso-spacerun: yes;"> </span>I can’t even begin
to tell you how much I love it - it can actually be a meal!<span style="mso-spacerun: yes;"> </span>Especially if you round it out with some good
bread and a couple of nice cheeses.<span style="mso-spacerun: yes;"> </span>If
you’re fortunate enough to live near a farmers market where you can get fresh
beans, use them here.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Big Beans and Tomato Vinaigrette</u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe via <a href="https://www.bonappetit.com/recipe/big-beans-and-tomato-vinaigrette">Bon Appetit</a><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Beans<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Handful of oregano sprigs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Handful of thyme sprigs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 bay leaves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">8 oz. dried butter beans, rinsed, soaked overnight if
possible<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 medium onion, halved<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 large carrot, scrubbed, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup extra-virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Vinaigrette and Assembly<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">10 oz. cherry tomatoes or 1½ cups chopped heirloom or
beefsteak tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 garlic clove, smashed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 Tbsp. red wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup extra-virgin olive oil, plus more for drizzling<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Kosher salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 lb. assorted heirloom, beefsteak, and/or cherry tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Freshly ground black pepper<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Handful of basil leaves<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Mild red pepper flakes (such as Aleppo-style or Maras)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Make the Beans - Tie together oregano, thyme, and bay leaves
with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot.
Pour in water to cover beans by about 4" and bring to a very gentle simmer
over medium-high heat. Immediately reduce heat and cook at the barest of
simmers, stirring hardly at all, until beans are creamy and tender at the
center but not falling apart or mushy, about 1½ hours (this could take longer,
depending on the beans). The key is to not agitate, which will help the beans
maintain their shape. Remove pot from heat; season beans aggressively with
salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and
herbs.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Do Ahead: Beans can be made 2 days ahead. Keep in liquid;
cover and chill.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Vinaigrette and Assembly - Purée cherry tomatoes in a
blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil;
season with salt. Let sit 15–20 minutes, then pluck out garlic.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Transfer drained beans to a medium bowl and add vinaigrette;
toss gently to coat. Taste and add more salt if needed.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Slice, halve, or quarter heirloom tomatoes and arrange on a
platter or divide among individual plates. Season with salt and pepper and
drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with
basil and a few pinches of red pepper flakes.</span><o:p></o:p></div>
<br />caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com9tag:blogger.com,1999:blog-1055010663916997080.post-18590676551066945002019-07-31T14:41:00.000-04:002019-07-31T19:36:12.523-04:00arcade bakery - a love letter (and the story of a relationship). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfPrASua47b7ItMeMtCg1j7v9m1sbL2O-RIO7q35FU42WeXBXaL0rhcadPouhwr4W8dYTOBryfTwtww32kH8h4QvSjrGwqqQhvgTmrZ4OdPseCZ_E9EIuOd2tp5Na9_Yz42DTvPA4ksA/s1600/croissant.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfPrASua47b7ItMeMtCg1j7v9m1sbL2O-RIO7q35FU42WeXBXaL0rhcadPouhwr4W8dYTOBryfTwtww32kH8h4QvSjrGwqqQhvgTmrZ4OdPseCZ_E9EIuOd2tp5Na9_Yz42DTvPA4ksA/s640/croissant.jpg" width="480" /></a></div>
<div class="MsoPlainText">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">This week I realized that my relationship with Tyler has
been defined by croissants.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">A month into us dating and a couple of weeks after we
arrived back to the states from studying abroad in Europe, <span style="mso-spacerun: yes;"> </span>Tyler showed up at my dorm room with a French
breakfast in bed. Croissants he had gotten after walking a mile to his car and
then driving to Wilmington to find the best version available to us in
Delaware. There was butter and jam.<span style="mso-spacerun: yes;"> </span>I
think coffee too.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>To this day it remains one my favorite
memories (and probably the single most romantic thing he’s ever done - we
peaked early!).<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">When we moved in together, Saturday mornings were
reserved for breakfast together.<span style="mso-spacerun: yes;"> </span>For over
a decade it's been the same breakfast.<span style="mso-spacerun: yes;">
</span>Scrambled eggs with cheese and lots of black pepper.<span style="mso-spacerun: yes;"> </span>Toast with butter and jam.<span style="mso-spacerun: yes;"> </span>Coffee with milk and sugar. In the summer
there may be berries or sliced peaches.<span style="mso-spacerun: yes;">
</span>In the winter there could be grapefruit or oranges.<span style="mso-spacerun: yes;"> </span>After we finish our eggs, we share a <span style="mso-spacerun: yes;"> </span>chocolate almond croissant.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I use the term share loosely because he eats
the edges and saves me the center.<span style="mso-spacerun: yes;"> </span>The
piece with more chocolate and more almond.<span style="mso-spacerun: yes;">
</span>Love is giving the person the better piece because you know it means
more to them.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Some people may find the consistency and routine of this odd.<span style="mso-spacerun: yes;"> </span>I find it comfortable.<span style="mso-spacerun: yes;"> </span>I like having something to always look
forward to.<span style="mso-spacerun: yes;"> </span>It's a standing date.<span style="mso-spacerun: yes;"> </span>It's something I can rely on in a world where
everything always feels like it's moving.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Since the first croissant there have been countless
others.<span style="mso-spacerun: yes;"> </span>There was the croissant we
shared the first weekend we spent in our new apartment after the
hurricane.<span style="mso-spacerun: yes;"> </span>There was the one we ate
after we got engaged on a snowy morning in December while we watched Pitch
Perfect.<span style="mso-spacerun: yes;"> </span>There were croissants eaten in
AirBnB's in Seattle, Washington and in cars while driving home from Maine. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">But, for almost 5 years, our relationship has been
defined by a very specific chocolate almond croissant from Arcade Bakery.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Arcade Bakery is perfect. It's a bakery that feels like a
hidden secret but not in a pretentious way.<span style="mso-spacerun: yes;">
</span>Instead it comes across as a gem you just stumbled across in the middle
of NYC.<span style="mso-spacerun: yes;"> </span>It's in the lobby of an office
building and you would never know it was there unless you were looking for it
or actually stopped to smell the scent of fresh baked bread and asked yourself
where its coming from.<span style="mso-spacerun: yes;"> </span>You can find me
there once a week.<span style="mso-spacerun: yes;"> </span>Buying baguettes and
loaves of bread and cinnamon sugar brioche and chocolate almond croissants for
our Saturday morning breakfast dates.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">The first time we ever shared an Arcade Bakery croissant
was on the morning of our wedding.<span style="mso-spacerun: yes;"> </span>I
couldn't imagine breaking our routine on our wedding day.<span style="mso-spacerun: yes;"> </span>Marriage is about the things you love.<span style="mso-spacerun: yes;"> </span>The person you love.<span style="mso-spacerun: yes;"> </span>I love Saturday morning breakfasts with Tyler.<span style="mso-spacerun: yes;"> </span>I wanted to start our marriage that way.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Since then, they've been a constant.<span style="mso-spacerun: yes;"> </span>You can almost always find one or two of them
in our freezer.<span style="mso-spacerun: yes;"> </span>I have the tendency to
buy them in multiples just in case I can't get there one week.<span style="mso-spacerun: yes;"> </span>Is this something an insane person does?<span style="mso-spacerun: yes;"> </span>Probably.<span style="mso-spacerun: yes;">
</span>(I've never said I wasn't crazy.)<span style="mso-spacerun: yes;">
</span>We reheat them in the oven, wrapped in tinfoil, for about 10
minutes.<span style="mso-spacerun: yes;"> </span>They emerge as if they have
been freshly baked.<span style="mso-spacerun: yes;"> </span>They are
prefect.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">On Friday August 2nd, Arcade Bakery closes.<span style="mso-spacerun: yes;"> </span>The owner, Rodger, has rheumatoid arthritis
and it's too painful for him to bake bread.<span style="mso-spacerun: yes;">
</span>I keep thinking about how cruel life can be.<span style="mso-spacerun: yes;"> </span>I keep thinking about his this feels like
the end of an era.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I'm currently on what I am referring to as a reunion tour
with them.<span style="mso-spacerun: yes;"> </span>Finding every opportunity to
go there before it closes.<span style="mso-spacerun: yes;"> </span>I feel such a
visceral reaction to this bakery in the lobby of an office building.<span style="mso-spacerun: yes;"> </span>It's been such a part of my life.<span style="mso-spacerun: yes;"> </span>It was constant.<span style="mso-spacerun: yes;"> </span>It was happiness.<span style="mso-spacerun: yes;"> </span>In a lot of ways it's defined my
marriage.<span style="mso-spacerun: yes;"> </span>Should food define a marriage?<span style="mso-spacerun: yes;"> </span>Why not.<span style="mso-spacerun: yes;">
</span>Food is a way to connect people.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Can love exist between the flaky layers of a chocolate
almond croissant?<span style="mso-spacerun: yes;"> </span>I think it can.<span style="mso-spacerun: yes;"> </span>For me it has.<span style="mso-spacerun: yes;"> </span>I'm currently stockpiling our freezer so we
have what I am now referring to as "the croissant" for at least a couple
of more weeks.<span style="mso-spacerun: yes;"> </span>I will be saving the last
one for our 5 year wedding anniversary.<span style="mso-spacerun: yes;"> </span>You
take your year old cake.<span style="mso-spacerun: yes;"> </span>I'll take the my
months old croissant. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Last night Tyler asked me what's next. <span style="mso-spacerun: yes;"> </span>I don't know.<span style="mso-spacerun: yes;">
</span>Maybe it's time we find something new.<span style="mso-spacerun: yes;">
</span>Doughnuts?<span style="mso-spacerun: yes;"> </span>Chocolate rugelach?<span style="mso-spacerun: yes;"> </span>Regular chocolate croissants?<span style="mso-spacerun: yes;"> </span>At this moment, nothing else feels quite
right.<span style="mso-spacerun: yes;"> </span>Perhaps each week is a grab bag
and we constantly try new things until we settle on a favorite.<span style="mso-spacerun: yes;"> </span>He suggested that maybe I could turn this
into a new blog series - what comes after a perfect chocolate croissant?<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Trying new things with him wouldn't be the worst idea.<span style="mso-spacerun: yes;"> </span>Maybe we can start creating a new set of
memories.<span style="mso-spacerun: yes;"> </span>Something else I can love so deeply
that I always want to return to it week after week.<span style="mso-spacerun: yes;"> </span></span><o:p></o:p></div>
<br />caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-35195685335341696572019-07-15T13:13:00.000-04:002019-07-15T13:13:29.799-04:00broccoli quesadillas with chipotle-peanut sauce.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm-XvYpVBGLu2tXD93TN6gsNOOXtfF-hYZYPsfph9pMOQhHzTYAhz0mGH3Kakt9fjBYyL5z46GHws86nDbwQArlR4_bB_VvkN-bleltuf0VaUakS4ZeJZjqnC8SFxeocFnYxbOiz51_o/s1600/broccoli+quesedillas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm-XvYpVBGLu2tXD93TN6gsNOOXtfF-hYZYPsfph9pMOQhHzTYAhz0mGH3Kakt9fjBYyL5z46GHws86nDbwQArlR4_bB_VvkN-bleltuf0VaUakS4ZeJZjqnC8SFxeocFnYxbOiz51_o/s640/broccoli+quesedillas.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">It's been a while.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Somehow, some way, we are in the middle of July and I feel as if I blinked and missed half of summer already. But! It's been a really lovely summer thus far. Weekends spent all over (Upstate! Miami! Maine! The Beach!) and cooking/assembling/eating whatever looks remarkably in season and impossibly delicious. I've been doing less "projects" and more winging it which is fun. It also means dinner isn't always cohesive but rather a sum of parts. Take last night for example where we ate grilled shisitos (first of the season!), steamed sweet potatoes with tahini butter, and tomato toasts with goat cheese and pesto. Not your typical dinner but it was easy and delicious and isn't that the whole point of cooking? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">In addition to winging it, I've also found a couple of recipes that I love so much that they've become a part of our weekly rotation schedule. Good for days where improvising feels like a lot of work. These broccoli quesadillas have made the cut because they are fantastic. Crunchy, spicy, cheesy. Leftovers are delightful at room temperature the next day. The best part is the peanut sauce which if you have a Vitamix and make it in there results in the most unbelievably creamy sauce you've ever encountered. Great with chips, excellent drizzled over any number of vegetables, would also be excellent on a roll in a cemita type of sandwich. </span></div>
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<b><u><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Broccoli Quesadillas with Chipotle-Peanut Sauce </span></u></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Recipe tweaked slightly from <a href="https://food52.com/recipes/80820-broccoli-quesadillas">Food 52</a></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">For the Quesadillas</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3 tablespoons canola oil, divided, plus more for cooking quesadillas</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 large broccoli crown (or 2 small), about 400 grams or 14 ounces</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Roasted peppers if you happen to have some in your fridge</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Kosher salt, to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 lime</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 to 1 1/2 cups crumbled cotija, crumbled queso fresco, or shredded Monterey Jack cheese</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">6 soft corn or flour tortillas (about 6-inches in diameter)</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">For the Chipotle-Peanut Sauce</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1/2 cup peanuts (I like roasted and salted)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 chipotle chiles in adobo, plus 1 tablespoon adobe sauce (from the can)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3 tablespoons water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3 tablespoons olive oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 to 3 teaspoons honey, or to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 tablespoons apple cider vinegar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Kosher salt, to taste</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">For Serving</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Sliced avocado</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Sour Cream/Yogurt Sauce</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">More limes!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">To shave the broccoli: Trim the crown of any discolored areas and cut into quarters. Use the slicing blade of a food processor (or a sharp knife) to cut the broccoli into 1/4-inch slices. You should have about 4 to 4 1/2 cups. Set aside. (Tip: wipe the bowl of the food processor clean, and use it for Step 2.)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">To make the chipotle-peanut sauce: In a food processor or blender, combine peanuts, chipotles, adobe sauce, water, olive oil, vinegar, and a pinch of salt. Process until smooth. Taste a small amount to gauge spiciness, then add honey, to taste, to balance the heat. Taste again, and adjust seasoning and acidity. Add more water (a teaspoon or two at a time) to loosen the sauce, if needed.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">To make the filling: In a 12-inch skillet, heat 2 tablespoons of oil over medium-high heat. Add the the broccoli and peppers; season with salt. Cook, stirring occasionally, until the broccoli is crisp-tender, about 2 to 3 minutes. Stir in 3 tablespoons of the chipotle-peanut sauce, lower the heat, and cook another minute to warm through. Season with salt and a few squeezes of lime juice, to taste.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">To make quesadillas: In a large skillet, heat a teaspoon of oil over medium heat, then place the tortillas in the skillet (working in batches to fit). Quickly sprinkle the whole tortilla with cheese, then spread the broccoli mixture (about 1/4 to 1/3 cup) over half the tortilla and fold in half. Flip quesadilla; cook, pressing down a few times, until the cheese is fully melted and the tortilla is nicely toasted on both sides, about 4 to 5 minutes in total. **Alternatively, you can make the quesadillas with two full tortillas, which I sometimes do if my corn tortillas aren’t pliable.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">For serving, stir together sour cream and 1/4 cup of the chipotle-peanut sauce (or more or less, to taste). Cut quesadillas into wedges, and serve with sour cream and lime.</span></div>
caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com2tag:blogger.com,1999:blog-1055010663916997080.post-65313783998446143872019-05-28T12:25:00.002-04:002019-05-28T12:25:43.437-04:00jam bars.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfxJK2NGirpp6J_4yG1OQ6FzvufQdelii76naCc5vFqaB7Dmd7lVW6izfl03ynzU5DWi9igbfdJ1W8WGyM2iCLN1sV6aWUF9tX1fbbKnRVrgXKO-VSiNeA6fN3r0WQewzm5CD8V6oDm8/s1600/jam+bar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfxJK2NGirpp6J_4yG1OQ6FzvufQdelii76naCc5vFqaB7Dmd7lVW6izfl03ynzU5DWi9igbfdJ1W8WGyM2iCLN1sV6aWUF9tX1fbbKnRVrgXKO-VSiNeA6fN3r0WQewzm5CD8V6oDm8/s640/jam+bar.jpg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This past weekend, I spent so much time eating outdoors. A slice of pizza standing on a NYC street corner. Salads and asparagus flatbread by the pool. Focaccia sandwiches of roasted zucchini, kale pesto, and mozzarella in a hidden corner of Liberty State Park. It was the kind of weather that beacons you outside. Slight breeze, warm sun, freckled shoulders, bare feet. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Come summer, I like making food that can travel well. The kind of cooking that allows for spontaneity and spur of the moment park meet ups or alfresco dinners with friends. As a natural introvert, I’m trying to set myself up to be more comfortable with asking people to do something on a really nice Sunday afternoon. If the food can be flexible and adaptable, I like to think it’s possible I can be as well. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To prepare for all of these impromptu picnics, I plan on having a batch of these bars in the freezer at all times between now and Labor Day weekend. They are a dream – crispy and kind of cookie-like, filling but not heavy. The right amount of sweet. I filled them with a homemade cherry rhubarb jam (I cleaned out the freezer!) but I think they would be amazing with a strawberry jam or apricot jam come late summer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Jam Bars </u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">From <a href="https://www.amazon.com/Tartine-All-Day-Modern-Recipes/dp/039957882X">Tartine All Day</a> by Elisabeth Prueitt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup/110g unsalted butter or coconut oil (vegan!), at room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup/85g smooth almond butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 Tbsp brown rice syrup or maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 cups/150g rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup/120g almond flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup/120g oat flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">6 Tbsp/90g granulated sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tsp baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 teaspoons kosher salt (Diamond)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 tsp almond extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup plus 2 Tbsp/340g jam </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tsp lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pinch of sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sliced almonds (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Preheat the oven to 350°F/180°C. Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper. Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Crumble the remaining one-third dough over the jam filling. If desired, scatter slice almonds on-top. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake the jam bars until golden brown around the edges, about 35 minutes (push it a little bit, you don’t want them pale). Let the pastry cool completely in the pan on a wire rack before cutting into bars.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The jam bars will keep, well wrapped, at room temperature for up to 4 days (or in the fridge, which is kind of nice too). Wrapped well, they will last for weeks in the freezer. </span><br />
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caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com2tag:blogger.com,1999:blog-1055010663916997080.post-23851003119487188222019-04-12T15:24:00.000-04:002019-04-12T15:24:17.605-04:00chocolate snacking cake with orange glaze. <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Several weeks ago Melissa Clark did a story in the NY Times about snacking cakes. The kind of thing you make when you need a little pick-me-up/a small sugar rush/a little indulgence to go with your afternoon tea. I loved the article and the premise of the snacking cake. It just seems like the kind of recipe everyone should have it their repertoire. Something you can whip up when your friends are having a bad day or you want to celebrate a little victory or perhaps just because (which is the ideal reason). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I’ve made 2 of the 3 recipes and while the banana cake is a delight (who can say no to a caramel glaze?) it was the chocolate snacking cake with orange glaze that really won me over. The chocolate cake is deeply chocolaty, spongy, and moist. The glaze is sweet with the perfect amount of citrus punch and if offsets the bitterness of the cake incredibly well. It’s a one bowl and maybe 15 minutes of active cook time. This makes it dangerously easy to bake it pretty much any day of the week. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Chocolate Snacking Cake With Orange Glaze</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from the <a href="https://cooking.nytimes.com/recipes/1020072-chocolate-snacking-cake-with-tangerine-glaze">NYTimes</a> </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Cake</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup/80 milliliters neutral oil, such as grapeseed or canola, plus more for pan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¾ cup/95 grams all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup/50 grams Dutch-processed cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ teaspoon baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ teaspoon baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ teaspoon fine sea salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 ounces/60 grams chopped dark chocolate (about 1/3 cup)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup/120 milliliters hot coffee</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¾ cup/155 grams light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup/80 milliliters sour cream </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon vanilla extract</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Glaze</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ tablespoon finely grated tangerine or orange zest </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon tangerine or orange juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup/115 grams confectioners’ sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners’ sugar. Taste, and if it’s too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.</span></div>
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caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com3tag:blogger.com,1999:blog-1055010663916997080.post-15559586497143060012019-03-05T16:44:00.000-05:002019-03-05T16:44:46.999-05:00focaccia. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXg7_CWfcR05SwMlmx4hjwzi9MztsngcEgEUBstU4dSweNBgKthvcWw2udotpknwklmpciAVQu-SWqWRc-D6xG1wScjQ7j9n8JcIHK9Mcg4LBmhLhcUyRLMkF8vtiHrzUf8nQP5M6q1KQ/s1600/focaccia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXg7_CWfcR05SwMlmx4hjwzi9MztsngcEgEUBstU4dSweNBgKthvcWw2udotpknwklmpciAVQu-SWqWRc-D6xG1wScjQ7j9n8JcIHK9Mcg4LBmhLhcUyRLMkF8vtiHrzUf8nQP5M6q1KQ/s640/focaccia.jpg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I've been thinking a lot about how much this place has evolved since I first started it. How the concept of a blog has evolved. Instagram is the new blogging platform as people don't want long-form paragraphs about recipes or fashion or really anything. They want instant gratification - a picture of a dish, a one liner about what you made, and then, to move-on. I can't tell if I think that's the better approach or if there is something special about taking the time to craft a couple of sentences (heck a couple of paragraphs) about life and food. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Does anyone want to read my thoughts? I don't have much of a following despite doing this for the better part of 7 (!!!) years. My lofty plans of turning this into some kind of career never really manifested (though unsure if that kind of career would even suit me). I'm not really even sure why I continue to come back here. Am I hoping this means something to someone? Does it mean something to me? Does it even matter? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I watched the Salt Fat Acid Heat 4-part special on Netflix and got a longing to travel to Italy and Japan and then a desire to eat a massive wedge of warm focaccia. This is the recipe from Samin Nosrat's episode on Fat. The focaccia that emerges from the oven is perfect. If I ever open a sandwich restaurant, all sandwiches would be served on this. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Focaccia</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from <a href="https://www.saltfatacidheat.com/fat">Salt Fat Acid Heat</a> by Samin Nosrat</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the dough</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2½ cups (600 grams) lukewarm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ teaspoon active dry yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2½ teaspoons (15 grams) honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">5 1/3 cups (800 grams) all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Flaky salt for finishing</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the brine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1½ teaspoons (5 grams) Diamond Crystal Kosher Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup (80 grams) lukewarm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples. Proof focaccia for 45 minutes until the dough is light and bubbly. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450°F (235°C). If you have a baking stone, place it on rack. Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Serve warm or at room temperature. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving.</span><br />
<br />caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com3tag:blogger.com,1999:blog-1055010663916997080.post-67043913677870188482019-01-24T16:53:00.001-05:002019-01-24T16:53:21.816-05:00chicken and rice soup. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGLtaP15g9coYNSEYcMWAtLa1YXTehRdMGj9foCHZQdO8NuXvuyZ9jHyx19f6TAaX5Ua6e41cULblhanOPWdZ4YnhM6SG5Z-msnOuavev-P5RM72R5aP4KLrC0gtsF4_Av6Kg7crkNYw/s1600/chickensoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGLtaP15g9coYNSEYcMWAtLa1YXTehRdMGj9foCHZQdO8NuXvuyZ9jHyx19f6TAaX5Ua6e41cULblhanOPWdZ4YnhM6SG5Z-msnOuavev-P5RM72R5aP4KLrC0gtsF4_Av6Kg7crkNYw/s640/chickensoup.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If I'm being honest with myself, this soup is the only thing I plan on eating between now and the first day of spring (only 55ish days from now!). It popped up a number of times on my Instagram feed and I wondered if you could make a really satisfying chicken soup in under an hour. It turns out you can and now I find myself making it for dinner (with leftovers for lunch) at least once a week. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I think what really sets this apart is the addition of rice and sweet potatoes. Both components kind of breakdown which some may not like, but I'm a fan of it because it gives the soup a really nice body - somehow more luxurious and decadent tasting then you would expect from a chicken soup. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Chicken and Rice Soup with Sweet Potatoes and Greens </span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe adapted from <a href="https://www.bonappetit.com/recipe/chicken-rice-soup">Bon Appetit</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 lb. skinless, boneless chicken thighs (I've actually used skin on and bone-in with great success)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup jasmine rice, rinsed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 garlic cloves, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 2" piece ginger, peeled, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 small sweet potatoes, unpeeled, cut into ½"-thick rounds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 Tbsp. fresh lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 Tbsp. soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ bunch cilantro, coarsely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 - 3 cups baby kale, spinach, sliced swiss chard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sriracha for serving </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lime juice, soy sauce, and greens; taste soup and season with salt if needed.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Divide soup among bowls. Top with cilantro, sriracha, and lots of black pepper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.</span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com0tag:blogger.com,1999:blog-1055010663916997080.post-4345455069667236842018-12-27T10:49:00.001-05:002018-12-27T10:49:34.339-05:00chocolate molasses cookies + my best books of 2018 + a quick year in review.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FF2I2TVntvt9cee3VMWE8obn5bX2XxHvwtn3etqVhWOv-9JOz0EHQ7g7Ee6mz7wLMhwhVRcl67KNs5SG6Z7VaMZx5qar6smfZtht4suRKG3tW0sD8DHT9gAUUh_7RN_ZmIyU-SPJvy0/s1600/molasses+cookie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FF2I2TVntvt9cee3VMWE8obn5bX2XxHvwtn3etqVhWOv-9JOz0EHQ7g7Ee6mz7wLMhwhVRcl67KNs5SG6Z7VaMZx5qar6smfZtht4suRKG3tW0sD8DHT9gAUUh_7RN_ZmIyU-SPJvy0/s640/molasses+cookie.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I could do a year-end review in addition to giving you a stellar cookie recipe and my list of favorite books of 2018 but I'm not sure I remember all that much of this year. I think whirl-wind doesn't even begin to describe 2018. But in a year filled with never ending (terrible) news-cycles some happy moments stick out. Paris with my sister (and eating the most unreal pistachio snail in the Parisian sun). Tyler throwing me a surprise Birthday picnic with some of my favorite people. Drinking wine and listening to music outdoors in New Orleans (and then stumbling across a High School marching band performing in the streets). Endless beach trips with Tyler and Jackson (my favorite being the one where we ate pizza on a blanket and watched the sun set). Throwing more dinner parties, brunches, and Sunday afternoon chessesteak parties. An epic Southwest road-trip with my favorite road trip partner. Eating oysters outdoors (and indoors) in Portland, Maine. The first strawberry I ate after the winter that felt like the longest winter of all time. A really super wonderful 4 days with friends in Massachusetts. Picnics in Brooklyn. Watching friends get engaged. Eating my body weight in cherries. Registering voters in the pouring rain with one of best friends (and eating pizza after). Sitting by myself on a stoop Labor Day weekend people watching and eating a slice of NYC pizza before meeting Tyler for dinner (there was a lot of good pizza this year). Buying myself really amazing gold earrings for my Birthday. Finally feeling somewhat more comfortable with who I am and the life choices I've made. </span><div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I'm off work for the next couple of days and will be cooking (a lot!) in preparation for the multi-course NYE dinner party we are hosting. But in between I will be reading and eating molasses cookies. I read a lot of great books this year and if you are looking for something to read over the holidays, I'm here with suggestions! Additionally, these cookies are great. REALLY GREAT. They are an adults cookie with the combination of ginger and cocoa powder and the texture is awesome. They also come together in like 10 minutes which makes them ideal if you are looking for a cookie to bring to a last minute soiree (or a cookie to eat with tea while you spend 5 hours watching the Great British Bake-Off). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>5 Best Books of 2018 </u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 - <a href="https://www.amazon.com/Great-Believers-Rebecca-Makkai/dp/0735223521">The Great Believers</a> by Rebecca Makkai - I can't remember the last time I loved a book the way I loved this one. I had to wait 4 months to get it from the library but it was totally worth it. Alternating chapters set-in 1980's Chicago during the AID's epidemic and present-day Paris. It's a story about love, loss, and friendship and it's so beautiful.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 - <a href="https://www.amazon.com/Bad-Blood-Secrets-Silicon-Startup/dp/152473165X/ref=sr_1_3?s=books&ie=UTF8&qid=1545924643&sr=1-3&keywords=bad+blood">Bad Blood</a> by John Carreyrou - The full inside story of Elizabeth Holmes and her founding of Thernos the multi-billion dollar biotech start-up. It's a really fascinating look at how so many people drink the kool-aid when it comes to the latest it company in Silcon Valley. Also she sounds like a serial killer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 - <a href="https://www.amazon.com/Leavers-National-Book-Award-Finalist/dp/161620804X/ref=sr_1_1?s=books&ie=UTF8&qid=1545924848&sr=1-1&keywords=the+leavers">The Leavers</a> by Lisa Ko - The story of an immigrant mother who is forced to put her child up for adoption. It's written from a number of different characters perspectives. It's beautifully written, moving, and it feels especially poignant this day in age. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 - <a href="https://www.amazon.com/American-Prison-Reporters-Undercover-Punishment/dp/0735223580/ref=sr_1_1?s=books&ie=UTF8&qid=1545925236&sr=1-1&keywords=american+prison">American Prison</a> by Shane Bauer - A journalist who goes becomes a prison guard in an effort to get an inside look at how the prison system works. Sheds light on how a system few people know much about works on the inside. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">5 - <a href="https://www.amazon.com/Normal-People-Sally-Rooney-author/dp/0571334644/ref=sr_1_1?s=books&ie=UTF8&qid=1545925203&sr=1-1&keywords=normal+people">Normal People</a> by Sally Roony - Not yet out in the US (I ordered it from a UK book publisher). Takes place over a 10 year period, and it looks at how unexplainable forces always seem to draw these two people together. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Chocolate-Molasses Cookies</u></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from the <a href="https://cooking.nytimes.com/recipes/1019806-chocolate-molasses-cookies">NYTimes</a> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I was out of butter and used coconut oil for these and I feel like this was a really great choice. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup/115 grams unsalted butter (1 stick) or coconut oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon freshly grated ginger (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 ½ cups/190 grams all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup/45 grams cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 teaspoons baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon ground cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon ground ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">⅓ cup/65 grams granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup/120 milliliters molasses</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> Sanding, Demerara or granulated sugar, for decoration </span></div>
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Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.</div>
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Melt butter or coconut oil in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.</div>
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In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.</div>
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In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.</div>
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Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.</div>
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Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.</div>
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caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com0tag:blogger.com,1999:blog-1055010663916997080.post-75687822409017997282018-12-03T14:20:00.001-05:002018-12-03T16:49:08.147-05:002019 edition - a holiday wish list/gift list <img alt="Image result for domino magazine christmas" src="https://cdn.styleblueprint.com/wp-content/uploads/2014/12/Colleen-Locke-Christmas-House-Nashville-StyleBlueprint-3.jpeg" /><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">I contemplated putting together this list because I'm currently in this weird head space where I both hate the idea of buying things but also really love some things (and am therefore buying them for myself because I'm terribly impatient). So this years list is both a wish list but also my gift suggestions in case you are looking for wonderful gifts to buy others. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">The underlying theme of this list is basically buy less (and not from big box stores - I'm looking at you Amazon) and only buy what you love and what you think others will love and what will make you/them happy. I realize more and more that a lot of stuff makes me stressed out but I also think there is always something better out there and then buy it because I think this newer/cooler version will make me happier. I'm making a conscious effort to try and shake that mindset. IT IS REALLY HARD. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">So here you go. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 - <a href="https://www.thisisfromroy.com/shop">Panettone by Roy</a> - If you've had panettone before you're probably like this is OK but nothing special. This is what I've always thought. But this panettone is the dreamiest most wonderful thing I have ever eaten. Roy sells traditional flavors but also updated versions (Banana Caramel!). This year I ordered one of these instead of a birthday cake for myself (it was passionfruit flavored) and let me tell you, I may never order a birthday cake again. Also, if you're looking to give this for a gift, you can get someone a <a href="https://www.williams-sonoma.com/products/from-roy-three-months-of-panettone/?cm_src=PIPRecentView">3 month panettone subscription</a> for $93 with shipping. THIS IS SUCH A GOOD DEAL (especially when you look at the cost of a single panettone) THAT I GOT IT FOR US! Share with your friends. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">2 - <a href="https://dsanddurga.com/collections/candles/products/portable-fireplace">Portable Fireplace Candle</a> - We do not have a fireplace but we do have this candle which is as close as you can get to a fireplace in a 650 square-foot apartment. It's a really rich smoky, woodsy, scent that we both love (and the scent actually lingers)! We finished one last year and bought a second one this year. It also lasts an incredibly long time. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">3 - <a href="https://gjustagoods.com/products/napkins?variant=13626677493802">Linen Napkins</a> - I've been hosting more dinner parties and am looking for new napkins. These look and feel luxurious and the mustard color is my ideal pop-of-color on a dinner table.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">4 - <a href="https://theentireworld.com/collections/women/products/sweatshirt-womens-type-a-version-1-red">Sweatpants</a> - I've come to realize that the bulk of my time at home is spent in sweatpants and having a matching set just feels like the ultimate luxury (at least to me). I love this brand so much and the matching sweatshirt/sweatpant set is just the thing for lazy Sundays. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">5 - <a href="https://theentireworld.com/collections/women/products/socks-womens-type-a-version-3-ecru-green">Socks </a>- I am VERY particular about socks. These are great with boots and sneakers so I can pull-off that whole cropped jeans with sneakers look I love (the cotton ones are also a favorite of mine). They stay up which is always my biggest sock peeve. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">6 - Cookbooks! <a href="https://www.strandbooks.com/product/ottolenghi-simple-a-cookbook">Ottolenghi Simple</a> + <a href="https://www.strandbooks.com/international/the-nordic-baking-book/_/searchString/nordic%20baking">The Nordic Baking Book</a> + <a href="https://www.strandbooks.com/international/israeli-soul-easy-essential-delicious/_/searchString/ISRAELI%20SOUL%20%20Easy%20%20Essential%20%20Delicious">Israeli Soul</a> - The Ottoleghi Simple book I bought myself the second it came out. I've used it pretty much once a week every week since I got it. The recipes are thoughtful, vegetable driven, and a lot less labor intensive then some of his other cookbooks. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br />The Nordic Baking book just looks super fascinating especially since it includes both sweet and savory baked goods. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">The Israeli Soul book is being added to this list because I read it includes 13 different recipes for hummus (!!!) and also because I really love Middle Eastern food. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">7 - <a href="https://helenlevi.com/products/sunrise-mug-set-giant-size">A New set of Mugs</a> - I like a large mug since the large size fits our Italian coffee pot. These are timeless and chic and the exact size I'm looking for. Plus they are made by a local ceramist in Brooklyn. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Picture from <a href="https://styleblueprint.com/atlanta/everyday/modern-vintage-home-newly-remodeled-and-decked-out-for-christmas/">here</a>.</span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-63116396385464370822018-11-30T17:10:00.001-05:002018-11-30T17:10:56.469-05:00buffalo chicken dip.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy8RrbhABcmiXNt4_CAtybtuHxjaxzpwxWgDuMqC8yAN0X_urY6tBcLSf0JwuLPmW7aalrlL8JZCBKWTeNCl81Xuq52hTBi1qFEopGWNPXD5L6jUKGKY3zTYJhjDgCCpL4-BxTJdQjDo/s1600/dip.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy8RrbhABcmiXNt4_CAtybtuHxjaxzpwxWgDuMqC8yAN0X_urY6tBcLSf0JwuLPmW7aalrlL8JZCBKWTeNCl81Xuq52hTBi1qFEopGWNPXD5L6jUKGKY3zTYJhjDgCCpL4-BxTJdQjDo/s640/dip.jpeg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I've said 3 times over the past 2 days that I can't believe Thanksgiving was a week ago. Time has felt weird as of late. I constantly feel as if I am hurtling towards something and yet I'm not entirely sure what that thing is. The end of the year? Something I'm not even aware of? It leads me feeling slightly off-kiltered probably due to the fact that I hate ambiguity. I like things planned. I always want to know exactly what is next and when I can expect it to happen. Right now, everything feels like the great unknown.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To counter all of this I've tried to instill and stick to the routines that work for me and the things I can control. Allocating time for reading a book each day, watching an episode of whatever show we're binging, making dinner. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Yes, I made us Buffalo Chicken Dip for dinner. Really it was a side to go with the kale and lentil soup I made but we ate it for dinner and it made the meal more fun. I'm sharing it here because as we head into December you will most likely find yourself going to holiday parties and looking for something to bring. Bring this. Everyone will love you. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Buffalo Chicken Dip</u></b><br />Recipe from the <a href="https://cooking.nytimes.com/recipes/1019682-buffalo-chicken-dip">NYTimes</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Serves 4 - Halves Easily</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 cups shredded, cooked chicken</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup Buffalo-style hot sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ teaspoon fresh lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 ounces cream cheese, cut into pieces and softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">½ cup freshly shredded white Cheddar cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup crumbled blue cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 ½ teaspoons finely chopped chives, or to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.</span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-5695960406209889862018-10-19T16:28:00.001-04:002018-10-19T16:28:51.072-04:00sweet potato streusel loaf. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLQYbRWRb9rBUV0MzfCbTvCun7cQNO9PW5IPdN2t5ri92wu-ii2hbN-gLdGHQlR9Ea-L4AEP-Jq_6fX3-5CI2l0lpXV_ixxTrTjbUYCYcmI3v_nzZMhhtjBN3CGhMTY56R80Gbv4Uvmw/s1600/loaf1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLQYbRWRb9rBUV0MzfCbTvCun7cQNO9PW5IPdN2t5ri92wu-ii2hbN-gLdGHQlR9Ea-L4AEP-Jq_6fX3-5CI2l0lpXV_ixxTrTjbUYCYcmI3v_nzZMhhtjBN3CGhMTY56R80Gbv4Uvmw/s640/loaf1.jpeg" width="480" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I did not intend on buying another pie book. As much as I love pie, I have a love hate relationship with baking them. Mostly because I suck at crimping pie edges. One can't be good at everything. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">But alas, I did, because it's the Sister Pie Cookbook and when Tyler and I went to Detroit I fell in love with their shop. It was cute and quirky and all of their baked goods were awesome. It's an ode to the classic American bakery but with a twist - pies with local and seasonal fruit, peanut butter cookies with paprika, and savory scones. It's everything I love nestled in corner shop on a street with really beautiful old homes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This book is great. Especially now that we have gone from 80 degree and bare leg weather to me reaching for sweaters and a coat every-time I leave the apartment. I'm not complaining. It's baking, nesting, reading on the couch with a cup of tea and piece of this loaf weather. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The technique used in the recipe for this loaf is awesome. Throw all the loaf ingredients in a bowl and let rest over night. This breaks down the oats and gives the whole thing a bit of tangy-fermented taste. I love the juxtaposition of savory-ish cake with the sweet streusel topping. The nuggets of cream cheese and sweet potato just make it fall. And that's kind of all I want right now. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Sweet Potato Streusel Loaf</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from <a href="https://www.amazon.com/Sister-Pie-Recipes-Stories-Big-Hearted/dp/0399579761">Sister Pie Cookbook</a></span><br />
<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></u></b>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This freezes very well. Slice before you freeze so you can have a piece whenever you want.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Sweet Potatoes</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">12 ounces of sweet potatoes (skin-on) scrubbed and chopped into 1/2 inch cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 teaspoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 teaspoons light brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Cake</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup buttermilk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup full-fat yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 large egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup oil (canola, grapeseed, etc.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 cup turbinado sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup rolled oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup whole wheat flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup spelt flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 teaspoons baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 teaspoons baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 teaspoon allspice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 teaspoon ground ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Streusel </span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3/4 cup all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup light brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3/4 teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">5 tablespoons butter straight from the fridge cut into 1/2 inch cubes </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To Finish</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 ounces cream cheese at room temperature cut into 1/2 inch cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Turbinado sugar for sprinkling.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Roast your sweet potatoes. Preheat your oven to 400 degrees. Place the sweet potato cubes on a baking sheet and toss evenly with the olive oil, brown sugar, and salt. Place in the oven and roast for 30 to 40 minutes, or until the sweet potatoes or fork tender. Transfer the baking sheet to a wire rack to cool. You can prepare the sweet potatoes up to 2 days in advance and store in an airtight container in the fridge. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Mix the batter: In a medium bowl whisk the buttermilk, yogurt, egg, oil, sugar, and vanilla until well mixed and smooth. In a large mixing bowl combine the oats, whole wheat, and spelt flours, baking powder, baking soda, salt, allspice, cinnamon, and ginger. Add the buttermilk mixture to the dry ingredients, using a silicone spatula to gently fold them together until no dry spots remain. Cover the bowl with plastic wrap or a lid and place in the refrigerator overnight. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-G5TTojwEsPo0MGjS39TadSG-2B1uN48UM-an8XezH727OVDjdhMcqEChilxQmAwx0YAQZSq6sA-O7EbSxQFGFEf2R8ZCtmwQuoFgUvY86JvaseZ0QdIAyKnaWTB3vOZWuhoWvGW3ZE/s1600/loaf.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-G5TTojwEsPo0MGjS39TadSG-2B1uN48UM-an8XezH727OVDjdhMcqEChilxQmAwx0YAQZSq6sA-O7EbSxQFGFEf2R8ZCtmwQuoFgUvY86JvaseZ0QdIAyKnaWTB3vOZWuhoWvGW3ZE/s640/loaf.jpeg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">White the batter hydrates, make the streusel. Combine the flour, brown sugar, cinnamon, and salt in a bowl. Place the butter in the bowl and coat on all sides with the flour mixture. Work to break up the cubes with your fingers and continue to cut the butter into the flour under the streusel resembles wet sand. You can make the streusel up to 2 days in advance. Store in an airtight container in the fridge. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Preheat your oven to 350 degrees. Line a 9x5 inch load pan with parchment. Butter your parchment. Spoon 1/3 of the batter into your parchment lined pan. Top with 1/3 of your sweet potato cubes and 1/2 the cream cheese cubes - press the cubes down into the batter. Sprinkle with turbinado sugar. Pour in another 1/3 of the batter and top with another 1/3 of your sweet potato cubes and the remaining cream cheese cubes. Again, press the cubes gently into the batter and sprinkle with turbinado sugar. Top with the remaining 1/3 of the batter and the rest of your sweet potato cubes. Gently press the remaining sweet potato cubes into the batter. Distribute the streusel evenly over the loaf making sure to press down to adhere. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Place the loaf in the oven and bake for 35 - 45 minutes or until a knife comes out clean. Let cool on a wire rack. Dust with powdered sugar. Slice into 1 inch thick slices. Remaining cake can be stored in the fridge for up 2 days or in the freezer for a month. </span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-83171174929294964632018-09-26T12:54:00.001-04:002018-09-26T12:54:20.776-04:00applesauce cake with cream cheese and maple frosting. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGuV-fRLIwvS4PizuB_Ff0fbtIbX4hqDQjn3FXIHNX7oAg0jk00p78P950I_ne-OCJEznVTAcDZuSDppZNZ6YytvERwzaXRbpzrs2MPXqD7hAnjluF8YWI_ja1Q86_gZtVys2Mc_MKtc/s1600/applesauce2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGuV-fRLIwvS4PizuB_Ff0fbtIbX4hqDQjn3FXIHNX7oAg0jk00p78P950I_ne-OCJEznVTAcDZuSDppZNZ6YytvERwzaXRbpzrs2MPXqD7hAnjluF8YWI_ja1Q86_gZtVys2Mc_MKtc/s640/applesauce2.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">September is essentially gone.<span style="mso-spacerun: yes;"> </span>Tyler and I spent the majority of it on a
most epic road-trip across the Southwest.<span style="mso-spacerun: yes;">
</span>It was therapeutic and eye-opening and we came back from the desert to
our dog and perfect fall weather and now, all I can think about is apple
desserts and pasta bakes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I made this applesauce cake last weekend.<span style="mso-spacerun: yes;"> </span>I liked that it was one-bowl and had frosting.<span style="mso-spacerun: yes;"> </span>I also liked that the author of said recipe
was Julia Turshen.<span style="mso-spacerun: yes;"> </span>If you don’t know her
you should rush out to buy her cookbooks and then follow her on Instagram.<span style="mso-spacerun: yes;"> </span>She is a superwoman badass with the most
adorable dogs and equally adorable wife.<span style="mso-spacerun: yes;">
</span>She spends a lot of her time finding ways to support under-represented
chefs and cooks, volunteering at different community organizations, and encouraging
people to vote.<span style="mso-spacerun: yes;"> </span>Also her food is the kind
of simple, no-fuss but really delicious stuff everyone craves (and her recipes
always work as written).<span style="mso-spacerun: yes;"> </span>Basically she’s
my idol.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This cake is great.<span style="mso-spacerun: yes;"> </span>I
see myself making it a lot – for impromptu parties or just because it’s Tuesday.
The frosting is just the right combination of tangy and sweet.<span style="mso-spacerun: yes;"> </span>The cake is impossibly moist.<span style="mso-spacerun: yes;"> </span>It’s exactly what you want from a fall
dessert.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Applesauce Cake
with Cream Cheese & Maple Frosting<o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe tweaked ever so slightly from <a href="https://www.amazon.com/Now-Again-Go-Reinventing-Leftovers/dp/1452164924">Julia Turshen </a><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The original recipe uses honey in the frosting.<span style="mso-spacerun: yes;"> </span>I like honey but I really love maple syrup so
you can most certainly guess which I used.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Cake<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tbsp ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tbsp ground ginger<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 tsp kosher salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 eggs, beaten<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup buttermilk, kefir, or plain yogurt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 cups unsweetened applesauce (Homemade please!) <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup canola or other neutral oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Frosting<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">6 oz cream cheese, at room temperature<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 tbsp sour cream or labneh <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 cup maple syrup or honey <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pinch of kosher salt<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the cake:<span style="mso-spacerun: yes;"> </span>Preheat
your oven to 350°F. Spray the bottom and sides of a 9-inch round cake pan with
baking spray and line the bottom with a circle of parchment paper. Set the pan
aside.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a large bowl, whisk together the flour, cinnamon, ginger,
salt, and baking soda. Add the eggs, sugar, buttermilk, applesauce, and oil and
whisk gently just until everything is combined. Use a rubber spatula to scrape
the batter into the prepared pan and then smooth the surface so it is even.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake the cake until it is just barely firm to the touch and
a toothpick inserted in the center comes out clean, about 55 minutes. Set the
cake aside on a wire rack to cool to room temperature.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Use a dinner knife to loosen the edges of the cake from the
pan sides and then invert it onto your work surface. Peel off and discard the
parchment. Invert the cake one more time onto a serving platter.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the frosting:<span style="mso-spacerun: yes;"> </span>In
a large bowl, combine the cream cheese, sour cream, honey, and salt and whisk
together aggressively until the cream cheese is slightly aerated (you can also
do this with a handheld electric mixer or in a stand mixer).<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Spread the frosting over the top of the cake and don’t worry
too much about making this perfect. I think a not-too-perfect cake is so much
better than a perfect cake. Cut into wedges and serve. Leftovers can be wrapped
in plastic wrap and stored in the refrigerator for up to 3 days.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYXxyw4_Wl6yuH2LPg-LiXjjU5EVUPI9v5iB2gv-sfPOh4DpYaYVFZ9YWO2SlU9Y4_oH_IISdZ37yEYeRJdVDSqwdJe0eGmH7lnuYPYtGBJk_YwH08Jn_jdHU-lkZfUlRlkOAsnFQLVg/s1600/applesauce1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1598" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYXxyw4_Wl6yuH2LPg-LiXjjU5EVUPI9v5iB2gv-sfPOh4DpYaYVFZ9YWO2SlU9Y4_oH_IISdZ37yEYeRJdVDSqwdJe0eGmH7lnuYPYtGBJk_YwH08Jn_jdHU-lkZfUlRlkOAsnFQLVg/s640/applesauce1.JPG" width="636" /></a></div>
<br />caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-65378630898829929212018-08-08T17:00:00.000-04:002018-08-08T17:00:26.954-04:00tomatoes with spiced yogurt sauce, feta, and pistachios. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vgr3Ah_ocYVHIQoHTOOXb5MKm-QvlF08U5GzCqT9YjmHfi_KE0FrKfMQFysqW118ESaprHPFJA8iFSoJjWqrzvnMpZ1NBMP4aL9eNtbl2ZnvgkLfP5lnZ5Dx8oPDRIDRv7lPr_iRUlQ/s1600/tomatoes.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2vgr3Ah_ocYVHIQoHTOOXb5MKm-QvlF08U5GzCqT9YjmHfi_KE0FrKfMQFysqW118ESaprHPFJA8iFSoJjWqrzvnMpZ1NBMP4aL9eNtbl2ZnvgkLfP5lnZ5Dx8oPDRIDRv7lPr_iRUlQ/s640/tomatoes.jpeg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">August. (This is joy, this is summer. Frank Ocean)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I haven’t been cooking so much as assembling things on a plate and avoiding the oven. It’s been a fun game of figuring out how many ways you can eat raw corn and tomatoes (the answer is a lot of ways). Most of my dinner inspiration has come from the Six Seasons cookbook. If you don’t own it, I highly suggest you rush out to buy it. It’s by far my most used cookbook and an endless source of ideas. Joshua McFadden just gets vegetables much in the same way Yotam Ottolenghi does (his vegetable books are also fantastic). He understands why pairing in-season produce with different textures and flavors will also result in a dish that is exciting. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In taking inspiration from his cookbook, I’ve been challenging myself to come up with my own hot weather salads. This dish was born from that challenge. Sliced heirloom tomatoes are drizzled with a spiced yogurt sauce, pistachios, feta, and herbs. The whole thing comes together in about 10 minutes and works as a side to sausages or BBQ chicken. On its own, it also makes an excellent dinner for one on a hot summer night. </span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Tomatoes with Spiced Yogurt Sauce, Feta, and Pistachios</span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 -4 Medium sized heirloom tomatoes (or a combination of regular tomatoes and cherry tomatoes)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup yogurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Juice of ½ a lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ tsp. Aleppo Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 – 3 tablespoons toasted pistachios, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup crumbled feta </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Mint leaves for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a small bowl combine the lemon juice, yogurt, aleppo, salt, and pepper. Taste and adjust seasonings as necessary. The yogurt should be runny like half and half. If too thick, add more lemon juice or a little water. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Slice the tomatoes (or quarter if using cherry tomatoes) and arrange on a platter. Season with salt and pepper. Drizzle with yogurt sauce and olive oil. Sprinkle pistachios, feta, and mint leaves over the top. Serve with bread for sopping up juices. </span></div>
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caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com0tag:blogger.com,1999:blog-1055010663916997080.post-64210414214586527162018-07-16T14:42:00.000-04:002018-07-16T14:42:06.795-04:00blueberry, spelt, and oat scones. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_uqdSVKilvuFX76lxyb30EA2wQJ_ttGlHoqCehn6shyphenhyphen5aRF6kUWuFYdz34tdr4Q-xv5FFPUjUWcIB8DVUu9c-Uw7P9_0yd1UmC81la9kefluvla9HyWNI0e9iilnTSE968ezuIAD7ZY/s1600/bbscones.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_uqdSVKilvuFX76lxyb30EA2wQJ_ttGlHoqCehn6shyphenhyphen5aRF6kUWuFYdz34tdr4Q-xv5FFPUjUWcIB8DVUu9c-Uw7P9_0yd1UmC81la9kefluvla9HyWNI0e9iilnTSE968ezuIAD7ZY/s640/bbscones.jpeg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">If you are fortunate enough to find yourself invited to someone's house for the weekend, I strongly suggest you bring these. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">These are not cinnamon rolls or doughnuts or the kind of thing small children beg for. They are not coated in sugar or filled with white flour. They are instead the kind of scone I've always wanted. Nutty, dense, and packed full of ingreadients that leave you full but not heavy. They still taste good on day 3 (especially if you wrap them in tin foil and reheat for about 10 minutes in a 300 degree oven). They have seasonal fruit and almond butter and can be baked directly from the freezer which is a good thing if you find yourself getting invited to the Hamptons, Jersey Shore, or somewhere else at the very last minute. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Blueberry, Spelt, and Oat Scones</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from the Violet Bakery Cookbook</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 cups whole grain spelt flour, plus more for rolling</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 cups oat flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 teaspoon baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 cup maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup plus 1 tablespoon freshly squeezed orange juice or lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon orange zest or lemon zest</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">4 heaped tablespoons (about 3.5 oz.) almond butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/3 cup plus 2 tablespoons coconut oil, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 3/4 cup fresh blueberries</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Line a baking sheet with parchment paper. To make the scones, whisk together the spelt flour, oat flour, sea salt, baking powder and baking soda in a bowl. In another bowl, whisk together the agave and maple syrup, the orange juice and zest and the almond butter. Pour in the melted coconut oil and whisk together. Make a well in the middle of the dry ingredients and add the wet ingredients along with the blueberries. Mix until the wet and dry ingredients are just combined.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Allow the dough to rest for five minutes. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1 1/2-inch thick. Cut the rectangle into 12 triangles (I usually cut into 6 "squares" and then cut each square in half on the diagonal). Chill in the fridge for about 15 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake the scones for 15 to 20 minutes until slightly golden. Serve immediately or let cool and freeze. They are good from the freezer and reheated. </span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com0tag:blogger.com,1999:blog-1055010663916997080.post-57364906431951501712018-06-26T11:55:00.000-04:002018-06-26T11:55:15.345-04:00spicy lamb meatballs with raisin pesto. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWBPaJs0zjKUPl2FlT1vC4Lfiyph5vLjLij88HeODiKj8SFS3KhPfgik2NdmNMrNwUELXGF4EMzpfXQw5BGsC-1XBg0NP6agJEcwp6_PXzNBEePmVN_JB5R4J90tpgdbm3xvi3SG6ZQM/s1600/lambpesto1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWBPaJs0zjKUPl2FlT1vC4Lfiyph5vLjLij88HeODiKj8SFS3KhPfgik2NdmNMrNwUELXGF4EMzpfXQw5BGsC-1XBg0NP6agJEcwp6_PXzNBEePmVN_JB5R4J90tpgdbm3xvi3SG6ZQM/s640/lambpesto1.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Over the last couple of weeks we've started (once again) eating alfresco. When you're four flights up facing a courtyard and surrounded by herbs and twinkly lights, you no longer feel as if you are in the city, it feels as if you are somewhere else. Drinking cocktails, eating the latest farmers market offerings, and watching the sun set - it's magical. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Dinners, as is typical of me this time of year, revolves around small plates of different things. Fresh farmers market vegetable salads, really good cheeses, and occasionally local meat. We recently got a phenomenal butcher in our hood and it's been fun trying their offerings (we are big fans of their cheesesteak sausages). I love the fact that when you go in for ground meat, it has actually just been ground. It's such a novel and old fashioned concept. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I made these meatballs with the aforementioned freshly ground lamb and I have to say, these are just insanely good. The meatballs are spicy and come together quickly but it's the raisin pesto that I want to eat by the spoonful. Salty, sweet, herb-y, it pairs brilliantly with the lamb and yogurt. This will be my Summer 2018 repeat dish. </span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Spicy Lamb Meatballs with Raisin Pesto</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe adapted from <a href="https://www.bonappetit.com/recipe/spicy-lamb-meatballs-with-raisin-pesto">Bon Appetit </a></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Meatballs</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 large egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup panko (Japanese breadcrumbs)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3/4 tsp. ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 tsp. crushed red pepper flakes or aleppo pepper (if using aleppo increase to 1/2 tsp.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 tsp. ground turmeric</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 tsp. sumac (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">¼ cup finely chopped parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 Tbsp. extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 clove of garlic </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 lb. ground lamb</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For the Pesto</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup parsley leaves with tender stems</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 cup pistachios</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 - 1/2 cup extra-virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 clove of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cups mint leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 Tbsp. golden raisins</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Juice of 1/2 a lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 tsp. pomogranatte molasses</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 tsp. kosher salt, plus more to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Black to pepper to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Plain whole-milk Greek yogurt (for serving)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, sumac, finely chopped parsley, oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Meanwhile, puree parsley, pistachios, garlic, mint, cilantro, raisins, lemon juice, pomegranate molasses, salt and pepper, and a 1/4 cup olive oil in a blender until smooth. Taste pesto; season with more salt if needed - if too thick, add more olive oil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Spread yogurt over plates and divide pesto and meatballs on top. Top with sesame seeds if desired. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Do Ahead: Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.</span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com2tag:blogger.com,1999:blog-1055010663916997080.post-65240071456319553712018-06-08T17:10:00.001-04:002018-06-09T11:26:31.952-04:00anthony bourdain. thanks for being you. <span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">The death of Anthony Bourdain really hit me. I ready Kitchen Confidential what feels like a decade ago (now I think about it it most definitely was a decade ago). The book was shocking but I loved its honesty when it came to the underground world of the restaurant industry. Anthony Bourdain was a badass, fearless, and completely unapologetic about who he was as a person and as a chef. He was forthcoming about his struggles with drugs, alcohol, and depression and in a world where so many people try and constantly paint an unrealistically rosy picture of their life, Anthony was a breath of fresh air. He told it like it was. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">My dad, like Anthony Bourdain, taught me to seek out off the beaten path food no matter the location. BBQ restaurants that look like shacks on the side of a highway in Delaware, hole-in-the-wall empanada spots, BYOB fish-fry restaurants in former dark wood-paneled bars. Anthony Bourdain made it cool to travel far and wide in search of food that told the story of a place. He taught you to be adventurous and daring and above all to live fearlessly with an open mind and an open stomach. I will miss him and his voice. </span>caity.http://www.blogger.com/profile/03104002269573229668noreply@blogger.com1tag:blogger.com,1999:blog-1055010663916997080.post-54587466755318987262018-06-04T16:30:00.000-04:002018-06-04T16:30:29.194-04:00strawberry-rhubarb pandowdy. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nKNlYqELspaUrh3AuRxBAqQUD3idVsJhckfDegDYrMzf3LUSOmkCNkrMxsR9X3wugVq7MTwlcihNjmWQIuBk9fbpuRJVm2a02EkaOGl-0j233uZvHzIcrQLnJqwQWr4dPMR0J_9CG44/s1600/pandowdy.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nKNlYqELspaUrh3AuRxBAqQUD3idVsJhckfDegDYrMzf3LUSOmkCNkrMxsR9X3wugVq7MTwlcihNjmWQIuBk9fbpuRJVm2a02EkaOGl-0j233uZvHzIcrQLnJqwQWr4dPMR0J_9CG44/s640/pandowdy.jpeg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I know social media gets a lot of crap for being the worst thing that's ever happend to society - it's rotting our brains, disrupting out sleep schedule, tracking our every move, blah blah blah, but if I am being honest, I love (like really love) Instagram. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I love Instgram for the sheer fact that it has afforded me the opportunity to discover/meet/become friendly with a whole world of really amazing cooks. Women who are cooking the kind of food I always want to eat (i.e. in-season produce filled one pan salads and pastas, lots of fruit desserts, cookies!). In a lot of ways Instagram has replaced my cookbooks when it comes to weeknight cooking. I basically run through my feed and from there come-up with an off the cuff dinner plan solely based around someon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">e's beautiful picture. I'm really digging this on the fly, being inspired by whatever crosses my path kind-of cooking. It feels really liberating. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I got this recipe from one of those uber-talented women that I follow on Instagram. Emily is a mom who somehow manages to get her kids to eat all sorts of really exciting foods that I am 100% sure I wouldn't have touched when I was 8 (fiddlehead ferns and rhubarb?!). She posted this recipe and I was extremely excited about it - a cross between a cobbler and a custard but with a hilariously funny name, it's basically a dream June dessert. I made it over Memorial Day weekend and we all loved it (I really love it for breakfast the next day). It would be amazing come August filled with peaches. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucNGFVyJAfOxHsQ_gGnwu_ZvyTPTHkodJE2X2jVl6EKIwndpUAjuyqxHK2CNOgccZgGLkb_b5w_qttw_H3346xHnJAya06o8LfeP9hV2Rj80toXwluiCLUvoF8Hq34w37cU0uY5xlXCs/s1600/pandowdy1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucNGFVyJAfOxHsQ_gGnwu_ZvyTPTHkodJE2X2jVl6EKIwndpUAjuyqxHK2CNOgccZgGLkb_b5w_qttw_H3346xHnJAya06o8LfeP9hV2Rj80toXwluiCLUvoF8Hq34w37cU0uY5xlXCs/s400/pandowdy1.jpeg" width="300" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span><br />
<b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Strawberry-Rhubarb Pandowdy</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe from Emily C. at <a href="https://food52.com/recipes/77020-swampy-strawberry-pandowdy">Food 52</a></span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To make the rye crust</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 cup (120 grams) unbleached all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup (60 grams) rye flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3/4 teaspoon kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">10 tablespoons unsalted butter, cut into 1/2-inch cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">3 to 6 tablespoons ice water</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a food processor, pulse flours and salt to combine. Scatter butter pieces over the flour mixture, then pulse until the butter is the size of large peas, about 6 to 8 short pulses. Sprinkle 2 tablespoons of water over mixture and pulse a few times, then repeat with 1 tablespoon of water at a time, or just until small curds start to form and dough holds together when pinched with fingers. It’ll look kind of crumbly but that's okay. (Alternatively, you can do this by hand.) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Empty dough onto clean counter or piece of wax paper. Using bench scraper, gather dough into a rough rectangular mound about 12 inches long and 4 inches wide. Starting from the farthest end, use the heel of your hand to smear about one sixth of dough against your work surface away from you. Repeat until all of your dough has been smeared. Using bench scraper, gather the dough again into a 12-inch long and 4-inch wide mound and repeat smearing of dough with heel of hand. The dough should be smooth and cohesive at this point; if not, repeat smearing process again. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Form dough into 4 inch disk, wrap in plastic, and refrigerate until firm about 1 hour. The smearing process creates long layers of butter in the dough, which translates to long flaky layers in the cooked crust.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">To make the filling and assemble pandowdy</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 pounds strawberries, hulled (leave small berries whole; halve any large berries)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 pound rhubarb, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup light brown sugar, packed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup granulated sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/4 cup quick-cooking tapioca (sometimes called granulated tapioca or tapioca pearls)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pinch of kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Finely grated zest + 1 teaspoon freshly squeezed lemon juice, from 1 small lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 large egg, separated into white and yolk (egg white lightly beaten with a fork)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 tablespoons turbinado sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">2 teaspoons vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Heat the oven to 400° F. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a small bowl, mix together the sugars, tapioca, and pinch of salt until well integrated. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">In a 10-inch cast-iron or ovenproof skillet, gently toss the strawberries with the sugar-tapioca mixture, lemon zest, and lemon juice. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">On a lightly floured work surface, roll dough into a 12-inch round, dusting with flour as needed. (Don’t worry if your dough isn’t perfectly round.) Gently lay round of dough atop the fruit filling, tucking and folding the dough edges around the fruit, leaving a small rim that sticks up against the side of the skillet. Brush with egg white and then sprinkle evenly with turbinado sugar. Poke a few small holes in the crust so steam can vent. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Bake pandowdy for about 30 minutes (place a foil-lined baking sheet underneath the skillet to catch any fruit juices that spill over), then remove the skillet from oven and break the dough into large pieces with a sharp knife to “dowdy” its looks. Return to oven and bake until the crust is golden and firm and the fruit juices are bubbling up through the crust pieces, about 20 minutes longer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Meanwhile, whisk together the cream, egg yolk, and vanilla extract in a measuring cup with a spout. Remove the pandowdy from the oven and let the juices settle for a minute or two. Slowly begin pouring the cream mixture into each of the cuts; use the back of a spoon or a knife if needed to help with the flooding, working your way around the entire pandowdy. Some of the cream will go under the crust and much will pool on top. This is okay (and expected)! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Return the pandowdy to the oven and bake until the cream just sets but is still a little jiggly, about 8 to 10 minutes. Remove to a cooling rack and let cool completely. Even when fully cool, the pandowdy will have lots of juice, part of its charm, so serve in bowls with spoons. It's best on the day it's baked, but it's not bad at all on Day 2 straight from the fridge (breakfast, perhaps?!).</span><br />
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