tag:blogger.com,1999:blog-9821972477988127742024-03-18T22:52:27.923-05:00Cooking and Eating in the Windy CityKitchen adventures in ChicagoErinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.comBlogger238125tag:blogger.com,1999:blog-982197247798812774.post-59976604854172658182010-12-27T11:50:00.007-06:002010-12-27T12:30:27.186-06:00Christmas SpanakopitaBefore I tell you about a couple of the Christmas appetizers I made, let me just tell you I am officially going to take a break from this blog. I've been cooking a ton lately, but most of it is either recipes at work, or stuff you've already seen on here. There has still been some inspiration to try new recipes (like this spanakopita), but even when they're great recipes I'm not really feeling the urge to blog about them. So, I feel a break is in order... which is probably not a huge surprise since my last post was almost a month ago!<br /><div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555425480370888146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-duCPHwhpyd0LNZmowkACjuRY943VWBOYWKvejU_ThRM502OJIdbKLcsyg4Pwvm2BBP5yeH5wIjPV-JWMsU1qwy3F_ZWhvlAmfOkqa8O78l6V2MPA4Zq4Vy-uQpjmQ6rwLJhtlyC_ZRqn/s320/IMG_4644.JPG" /> </div><div align="center"><em><span style="font-size:85%;">Brie en Croute (with homemade ginger peach jam!) and Sausage stuffed mushrooms on Christmas Eve</span></em></div><div><br />This blog started out as a bit of a recipe journal, and as a result I'll keep it live as long as blogger will let me. Even if I'm not adding new content, I'll go back to old favorites like this <a href="http://cookingandeatinginthewindycity.blogspot.com/2008/10/pappardelle-with-chicken-and-mushroom.html">Chicken and Mushroom Ragu</a> and the <a href="http://cookingandeatinginthewindycity.blogspot.com/2009/11/and-so-it-begins.html">best Brussels Sprouts EVER</a>. Also, I might put some links to successful recipes I find online, so I know where to find them. Joe and I got a total of 8 food or beer related books for Christmas, so I'm going to try to test some cookbook recipes in upcoming months, too. I might be back to posting really soon... or maybe never... I don't want to put any pressure on myself, so I'll just say to enjoy this spanakopita before the New Year's Resolutions kick in, and to keep in touch!<br /></div><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555425119101885010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6zgBzBt-CTnZsvXrFnLaR5uYGi3huXe4GlCpmSYLfpTT8wXRxFDW6S_YUIljDLQWG54mkLYfGKpmGKZlBgcUnPOBCaP159YLwCWHvZ6spMTgmJ-JFmVHSHLjIE2xeWI3yPnCpvKCQGK-/s320/IMG_4657.JPG" /> <div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: left; BORDER-LEFT: medium none; BACKGROUND-COLOR: transparent; COLOR: #000000; OVERFLOW: hidden; BORDER-TOP: medium none; BORDER-RIGHT: medium none; TEXT-DECORATION: none"><div><br /></div><div><div><span style="font-size:130%;"><strong>Spanakopita</strong></span></div><div><em>adapted from <a href="http://www.epicurious.com/recipes/food/views/Spanakopita-107344">Epicurious.com</a>, originally from Gourmet magazine</em></div><div><br /></div><div>1 stick (1/2 cup) plus 1 tablespoon unsalted butter</div><div>1 lb baby spinach</div><div>1 large clove of garlic</div><div>1/2 tsp red pepper flakes</div><div>1/2 lemon, juiced</div><div>3 Tbsp pine nuts, toasted</div><div>1/2 lb feta, crumbled (scant 2 cups)</div><div>1/2 teaspoon freshly grated nutmeg</div><div>1 egg</div><div>10 (17- by 12-inch) phyllo sheets, thawed if frozen</div><div><br /> </div><div><br /></div><div>Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach in a clean towel to remove as much liquid as possible, then coarsely chop. Transfer to a bowl.</div><div> </div><div>Saute garlic and red pepper flakes in the same saute pan until fragrant, about 30 seconds, then add to the spinach. Stir in pine nuts, lemon juice, feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Check for seasoning, then add the egg and mix well. </div><div><br /></div><div>Preheat oven to 375°F. </div><div><br /></div><div>Melt remaining 1 stick butter in a small saucepan, then cool. </div><div><br /></div><div>Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. </div><div><br /></div><div>Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips. </div><div><br /></div><div>Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo. </div><div><br /></div><div>Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. </div><div><br /> </div></div></div><div></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5555425106723316802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXRoYpKmgJrBQy7okr5GaiJzsmnyCv00SBh6ZboRMBOIukWcJfLbnVTvepHAQC87E0VyzsTBEVrlCxe86gd-XWgFAI9F4m7d5HqbjmTt-uKSB_FXaf4j2_AWhBJWgkUmsyaxTTywUm8o0/s320/IMG_4628.JPG" /> <em><span style="font-size:85%;">Happy Holidays!<br /></span></em><div> </div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com9tag:blogger.com,1999:blog-982197247798812774.post-31333392561612384732010-11-30T15:41:00.005-06:002010-11-30T16:15:26.048-06:00Green and White Bean Gratin<p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545465230008621778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtL0qavkKXOxbWFiwZkUPv0KjWviiRrJg2fVyR2a0BuhFSslj4ImL8IUYGoiqGNOenCVugK6bSVLsUvSc25-HavzAFkskEA5bloJjpNtkIUSfal4XqTPmC3Ykc-BVTo9zUsObAzV5OyCJK/s320/IMG_4577.JPG" /> </p><p>This green and white bean bake was a perfect vegetarian main course for a cold winter night. We paired it with a salad, some bread, and a movie. Exactly what you want to eat when it's cold and rainy outside, and you're snuggled up under a blanket. The pureed beans made the gratin seem so smooth and creamy, and even with cutting back on the cheese it was nice and cheesy. I liked that the cheese was balanced out with a lack of cream, to keep the dish from being too rich. </p><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545465248832379730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIotNkX7LIGpIgd6F3OjDabgBFM3wMf5G18Qhq7f8P5_vRTIJbRc26SVfp2FzOgGxHTP7FN5TwI8lExFWryXljT05qe0I8dEwpPjBHLW0bxyEpKB0VaMHVqoKgolYzxvtmZMs8H1DF1qCp/s320/IMG_4587.JPG" /></div><br /><div>This makes a great vegetarian main dish, and would also be great served with roast chicken or pork tenderloin. The lunch leftovers were terrific as well. I'd also like to experiment with using broccoli or sauteed kale for the vegetable portion of the gratin. </div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545465231646333730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlFuGCL-FD4KfcEZmwCub2y5AMOcw4gaewo6lrXpXCznUJCf4srcXoVjVThXV8pnpOwAPQSWbCQ6XVJZSCxU95bXigkfbz1t4J9WfwXAGfswyEgslLyECEVl4Hamkc5phvAPdavD5Ltt6/s320/IMG_4581.JPG" /></div></div><br /><br /><p></p><p><strong><span style="font-size:130%;">Green and White Bean Gratin</span></strong></p><p><em>From <a href="http://www.amazon.com/Moosewood-Restaurant-Farm-Fresh-Meals/dp/0307460614">Moosewood Restaurant Farm Fresh Meals</a></em></p><p></p>2 cups fresh green beans, cut into 2 inch lengths and blanched (or frozen green beans-- don't bother defrosting)<br />2 cans white beans<br />4 garlic cloves, minced<br />1 1/2 teaspoons of dried thyme, finely chopped rosemary or sage<br />Pinch of salt and black pepper<br />1 cup grated Gruyere or cheddar cheese<br />1 cup bread crumbs<br />1 cup Parmesan cheese<br />2 tablespoons butter, melted<br /><br /><br />Preheat the oven to 375 degrees. Butter a 9 inch square baking dish, and spread the green beans in the bottom of the dish.<br /><br /><br />In a food processor, combine one can of white beans (undrained) with the garlic, herb(s), salt and pepper until smooth. Pour over the green beans in the baking dish, and sprinkle with the Gruyere or cheddar cheese. Drain and rinse the second can of white beans, and spread the whole beans on top.<br /><br /><br />In a small bowl, mix the bread crumbs, Parmesan and melted butter. Sprinkle lightly over the top of the gratin. Bake, covered, for 25 minutes. Uncover and bake about 10 minutes more, until golden brown and bubbling.Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-73295250924894025172010-11-21T17:10:00.002-06:002010-11-21T17:53:56.456-06:00Herb Roast Chicken with Root VegetablesAs soon as temperatures drop, I switch my cooking style from frequent grilling to roasting. I love roasting pretty much any kind of vegetables, and a nice whole chicken is such an easy and elegant main course. I saw a recipe like this at work, and loved the idea of roasting the chicken and veggies all in one pan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5PRUv_H4yH58OrxjE9mdpcDJzhWfpvaP7xP1qFTON1AKPz4oXZLuX9fuE7JmaCf64L6UhQZygZmbDcdwsLGpKEHBd0C6u6HErjjfM4afjF2JpA_yp1boq-L_zYh_kG1zieFAvcE2v-yL/s1600/IMG_4526.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542145100249892306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5PRUv_H4yH58OrxjE9mdpcDJzhWfpvaP7xP1qFTON1AKPz4oXZLuX9fuE7JmaCf64L6UhQZygZmbDcdwsLGpKEHBd0C6u6HErjjfM4afjF2JpA_yp1boq-L_zYh_kG1zieFAvcE2v-yL/s320/IMG_4526.JPG" /></a>I rubbed an herb butter all over the raw chicken, making sure to get some butter under the skin. I chopped a couple carrots, parsnips, and potatoes into bite sized chunks, and tossed them with some olive oil, salt, and pepper. I spread the vegetables in the bottom of my cast iron casserole pan, and placed the chicken right on top of the veggies. When the chicken was done, I let it rest on the cutting board, and placed the pan back in the oven so the vegetables could finish cooking. Served with a salad, this was a simple and comforting Sunday night dinner.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_60CjXRDkpAjUStlsS81RM9KLTFNq-3NcTJiFeubPXAHMWAvaTYxm3PRSI6e9zOleEV9tsDsX3LVr9U0UwKSIT8v-pHIzZ6qxDCJs4joRNtf-6pgaEQ4_LMWQqKnZiGAgAiV6JW9cHH3/s1600/IMG_4523.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542145091850243634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_60CjXRDkpAjUStlsS81RM9KLTFNq-3NcTJiFeubPXAHMWAvaTYxm3PRSI6e9zOleEV9tsDsX3LVr9U0UwKSIT8v-pHIzZ6qxDCJs4joRNtf-6pgaEQ4_LMWQqKnZiGAgAiV6JW9cHH3/s320/IMG_4523.JPG" /></a></div><div></div><div>I could never write a cookbook, because I'm way too lazy when it comes to writing down recipes. This was made up on the fly, but I'll do the best I can to tell you what to do :) This is a recipe you could easily play around with, depending what you have around the kitchen. </div><div></div><div><br /><br />Preheat the oven to 375 degrees.<br /><br /></div><div></div><div>Mix the following ingredients to make an herb compound butter:</div><div></div><div><br /><br />6-8 Tbsp butter, softened </div><div>1 tsp fresh rosemary, minced</div><div>1 tsp fresh thyme, minced</div><div>1 tsp fresh lemon zest</div><div>1 clove of garlic, minced</div><div>salt and pepper to taste</div><div><br /><br /></div><div>Peel and chop your root vegetables, trying to cut the pieces into a consistent size. I used 2 large carrots, 2 large parsnips, and 4 or 5 new potatoes (skin on). Toss the vegetables into your roasting pan or cast iron pot, and toss with a couple tablespoons of olive oil. Season with salt and pepper. </div><div><br /><br /></div><div>Rinse a whole chicken and pat dry. Season the inside of the cavity with salt and pepper, and put slices of lemon inside. Rub the herb butter all over the chicken, pushing lots of the butter under the skin. Place the chicken on top of the vegetables, and place into the preheated oven.<br /><br /></div><div></div><div>Cook the chicken until a thermometer reads 165 degrees. If the vegetables are not soft and getting crispy, remove the chicken and put the vegetables back in the oven until they get to the level of doneness you desire. Serve the roasted vegetables alongside slices of the roast chicken.<br /><br /></div><div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1tag:blogger.com,1999:blog-982197247798812774.post-33585264216310342672010-11-11T09:52:00.007-06:002010-11-11T11:46:00.305-06:00Lamb Stew with Mashed Potato Topping<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538323342152357522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiCuoOf9i87fgUke08m0oHfRqOD81AOGSeJXG8YltGJWkzh4Lz07Okj-hQHxqVcjkf9Fjd1c-OVukK3Gz_NgmSZtsgyVRS2K53Ou_rOWWnTiz6j80uWecRHU4TbVFxj_RF5TQxBwBbLvm/s320/IMG_4516.JPG" /><br /><br /><br />I have recently been working on expanding my horizons when it comes to tasting and cooking different kinds of meat. Up until last spring, I was a member of the "No Red Meat" Club, and had been for for almost 15 years. I was picky about meat as a kid, and chose to cut red meat out of my diet. Eventually I realized I had no idea what red meat even tasted like, and I felt like I couldn't be a very good foodie if I was so picky about what types of meat I would eat.<br /><br /><br />I started slow, with a couple hamburgers and tastes of more exotic cuts of meat that Joe would order. Being around plenty of meat at The Chopping Block has given me the chance to taste many different kinds of meat, and I've liked what I have tasted. I think meat is very trendy in Chicago right now, and most restaurants are offering exotic choices and tons of charcuterie options. I've now enjoyed things like duck liver pate, bone marrow, and good old fashioned steak. I'm not a crazy meat eater, though, and still eat vegetarian multiple days a week, to balance things out.<br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538323355434055538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_T_iR7TjIXLaHqugcNI4IYcDiplnr_XxWN2_RnMAaI02p4R5W6um2fd-XtcbBSLCqDpBEXTl39vDzR0QckaBJ90_jfS2vrQ6EPpSRZzf9FpYqcZxucn-jaZOB6ZGM9bNrAssgLr87Ahyphenhyphen/s320/IMG_4522.JPG" /><br /><br />Joe brought home some Turkish leftovers recently, and I gobbled up the lamb dish that he left in the fridge. It was so flavorful, and immediately inspired me to try to cook some lamb. I am still pretty intimidated by large pieces of meat, so some kind of roast lamb was out. I got hooked on the idea of a lamb stew, with nice tender pieces of meat cooked up with lots of wintery vegetables. I'd seen a recipe in Jamie's Food Revolution, and kept thinking back to his suggestion to top the finished stew with mashed potatoes, like a Shepard's pie.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X2jP8nBsr1kCWtk3y3XOPQ2TXPr4VlKJt_wcAsWdRm5Wx7FM5TEprClLr6h3b7L8P8_zgnrwRe7Hsnj1t47I9E4AQJ-ChknfmWN9Len9x-BslvIqNk8QWa6Ra-3LuPijN6vRaM9hMZob/s1600/IMG_4521.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538323351360710306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_X2jP8nBsr1kCWtk3y3XOPQ2TXPr4VlKJt_wcAsWdRm5Wx7FM5TEprClLr6h3b7L8P8_zgnrwRe7Hsnj1t47I9E4AQJ-ChknfmWN9Len9x-BslvIqNk8QWa6Ra-3LuPijN6vRaM9hMZob/s320/IMG_4521.JPG" /></a><br />Jamie's stew recipe is very basic, with lots of room for interpretation. I like how flexible his recipes are, and how approachable he makes cooking. This recipe is actually four different recipes, depending which type of meat and booze you put into your stew. I did the lamb and red wine combination, and plan to experiment with others during the cold Chicago winter. The recipe was so straight forward, but you did have to plan for the long cooking time. It was mostly hands-off, though, and I loved having almost all the dishes taken care of before dinner was ready. I made this on a Sunday, so we had plenty of time to let the meat get tender. It was rich and satisfying, and the mashed potato topping was fantastic. It was a little crispy on top, and the softer potatoes closer to the stew soaked up some of the red wine stewing liquid. This was the best cold weather dinner I have made in a long time!<br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUduNXeue0caizv4ddP3xiHTYPb_kX1PQbOz94X9r4q_EOLNbosHxB3w8mHA1yOras3FjhrVNI9Z38eAI4BTuUGnPi3jMldLlIICmoNDUHqmQ_G1ffb7op8zpxiXwASTMpVfCSa3M6N5l/s1600/IMG_4512.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5538323316207811122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUduNXeue0caizv4ddP3xiHTYPb_kX1PQbOz94X9r4q_EOLNbosHxB3w8mHA1yOras3FjhrVNI9Z38eAI4BTuUGnPi3jMldLlIICmoNDUHqmQ_G1ffb7op8zpxiXwASTMpVfCSa3M6N5l/s320/IMG_4512.JPG" /></a></div><br /><div><span class="Apple-style-span" style="color:#0000ee;"><br /><div style="TEXT-ALIGN: left"><span style="font-size:130%;color:#000000;"><strong>Basic Stew Recipe</strong></span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;"><em>from<a href="http://www.amazon.com/Jamies-Food-Revolution-Rediscover-Affordable/dp/1401323596/ref=sr_1_1?ie=UTF8&s=books&qid=1289497146&sr=8-1-catcorr"> Jamie's Food Revolution</a></em></span></div><br /><div style="TEXT-ALIGN: left"><br /><span style="color:#000000;">Main Stew Ingredients:</span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;"></span></div><div style="TEXT-ALIGN: left" align="center"><span style="color:#000000;">2 stalks celery</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">2 medium onions</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">2 carrots</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">Olive oil</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">1 heaped tablespoon all-purpose flour</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">One 14-ounce can of diced tomatoes</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">Sea salt and freshly ground black pepper</span></div><br /><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left" align="left"><span style="color:#000000;">Then choose one of the following:</span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;"><u>Beef and Ale (3 hours)</u></span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">3 fresh or dried bay leaves</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">1 pound diced beef stewing meat</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">2 cups brown ale, Guinness or stout</span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;"><u>Pork and Cider (2 1/2 hours)</u></span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">3 sprigs fresh sage</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">1 pound diced stewing pork, preferably free-range or organic</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">2 cups medium-dry hard cider</span></div><div style="TEXT-ALIGN: left"> </div><div style="TEXT-ALIGN: left" align="left"><span style="color:#000000;"><u>Chicken and White Wine (1 1/2 hours)</u></span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">3 sprigs fresh thyme</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">1 pound boneless, skinless chicken thighs</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">2 cups white wine</span></div><div style="TEXT-ALIGN: left"><br /><span style="color:#000000;"><u>Lamb and Red Wine (2 1/2 hours)</u></span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">3 sprigs fresh rosemary</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">1 pound diced stewing lamb</span></div><div style="TEXT-ALIGN: left"><span style="color:#000000;">2 cups red wine</span></div><div style="TEXT-ALIGN: left"><br /><span style="color:#000000;">1. If using the oven to cook your stew, preheat to 350°F. </span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;">2. Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthwise, and roughly chop. </span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;">3. Put a Dutch oven on a medium heat. Put all of the vegetables and your chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper. </span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;">4. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in the oven for the times shown above. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. </span></div><br /><div style="TEXT-ALIGN: left"><span style="color:#000000;">5. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper.</span></div><br /><div style="TEXT-ALIGN: left" align="left"><span style="color:#000000;"></span></div><div style="TEXT-ALIGN: left" align="left"> </div></span></div></div></div><br /><span class="Apple-style-span" style="color:#0000ee;"> <div><span class="Apple-style-span" style="color:#000000;">Jamie offers multiple suggestions of toppings for the stew recipe. While the lamb stew would have been wonderful as is, I couldn't resist his suggestion to make it like a Cottage Pie, with a mashed potato topping. He also has suggestions for dumplings or puff pastry topping.</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="font-size:130%;color:#000000;"><strong>Mashed Potato Topping</strong></span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;">2 1/4 lbs potatoes, peeled (I used two russets and some smaller new potatoes)</span></div><div><span class="Apple-style-span" style="color:#000000;">splash of milk</span></div><div><span class="Apple-style-span" style="color:#000000;">tablespoon of butter</span></div><div><span class="Apple-style-span" style="color:#000000;">sea salt and freshly ground pepper</span></div><div><span class="Apple-style-span" style="color:#000000;">olive oil or melted butter</span></div><div><span class="Apple-style-span" style="color:#000000;">sprig of rosemary (I omitted because my rosemary plant is looking pitifully small these days)</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><span class="Apple-style-span" style="color:#000000;">Preheat the oven to 375 degrees. Fill a large baking dish with the fully cooked stew (or keep it in your cute new orange Le Cruset buffet casserole that you cooked the stew in). Boil the potatoes in salted water, and drain when they are tender all the way through. Mash by hand or in your stand mixer, adding in the milk, butter, and a pinch of salt and pepper. Mash until creamy, adding a splash of extra milk if needed. Roughly top the stew with the potatoes, not worrying about making the topping smooth and even. Top the potatoes with rosemary leaves, and brush the top with olive oil or melted butter. Cook in the oven for 20-25 minutes, until the potato topping is golden brown and the stew is bubbling on the sides. </span></div><div> </div></span>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-86766852334768762682010-11-05T07:53:00.009-05:002010-11-05T08:32:49.588-05:00Pumpkin Cinnamon Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfbyoxRzpeANUH7s5mkjYI8mlVEaYk3RpNb-_px4b4W0tlSaPAy9PPtFghNqFJ01IHNeXqSVtKMpBDnVJHpsqfmeF5XHmT77VYAvADj6I5-gV5-XTj4fI_v189TjB6KL5FukZvNKZUyPX/s1600/IMG_4505.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 254px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536048746287015794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfbyoxRzpeANUH7s5mkjYI8mlVEaYk3RpNb-_px4b4W0tlSaPAy9PPtFghNqFJ01IHNeXqSVtKMpBDnVJHpsqfmeF5XHmT77VYAvADj6I5-gV5-XTj4fI_v189TjB6KL5FukZvNKZUyPX/s320/IMG_4505.JPG" /></a><br /><br />Last weekend I made those fantastic pumpkin cupcakes, and at the end of the day I was left with every bakers worst dilemma... extra icing! I hate to just waste it, especially when the icing is of the cream cheese variety. So I started brainstorming about other good uses for this creamy, rich icing. It didn't take me long to decided cinnamon rolls would be a great way to use this icing, and going along with the change of season, the cinnamon rolls needed to be pumpkin flavor. I checked one of my favorite online baking resources, King Arthur Flour's website, and found a recipe that they had blogged about last fall.<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536048240273181586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKFBzQmBEZDrrE4H3C2lqgGlXVF7Rx3Gn2mDOp9dWMn_2M0wzxhD4h1d64ASJIFFUdWjaWyLeW-9CxQQZHl0-pGbPCcEvoR7Yo8WfzTesppAA0a5WZgkWCA6i8q0YTPl_33BtFdJEXIxM/s320/IMG_4497.JPG" /></div><div></div><div><br />What can I say? These were great! Rich, sweet, and intensely bad for you... a perfect fall treat. I'm actually a pretty healthy eater overall, so I almost feel guilty eating these for breakfast! But I do think these would be wonderful on a special occastion, like a holiday brunch or breakfast on Thanksgiving morning. You can make the dough the night before, and let the rolls rise in the fridge overnight. Then, let them come back to room temperature for 30 to 45 minutes the next morning before you bake them.<br /><br /></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Pynd9Ym-x6Z4UooYDdBhKVlrB6VbzH2p_6aI23RGRij_LEUQTfqBlSOkcqoABRp1GBfXJrqLINtckWJ3sX-83PGDm7LaLPY5tznXyL1mrHpf4avHyde1KLvGBOZyXSWqptN_tpfmI0LQ/s1600/IMG_4503.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536048252486459874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Pynd9Ym-x6Z4UooYDdBhKVlrB6VbzH2p_6aI23RGRij_LEUQTfqBlSOkcqoABRp1GBfXJrqLINtckWJ3sX-83PGDm7LaLPY5tznXyL1mrHpf4avHyde1KLvGBOZyXSWqptN_tpfmI0LQ/s320/IMG_4503.JPG" /></a><br />If you want advice on this recipe, or for other great baking inspiration, check out the <a href="http://www.kingarthurflour.com/blog/2009/10/01/beyond-pie-pumpkin-cinnamon-rolls/">King Arthur Flour blog</a>. They give great step by step instructions, and always respond to peoples questions in the comments section. You can see the <a href="http://www.kingarthurflour.com/recipes/cinnamon-swirl-pumpkin-rolls-recipe">original recipe </a>there, too. Now I'm headed to the gym, to work off a few of the calories I packed on from eating these things :)<br /><br /><br /><div><div><div style="TEXT-ALIGN: center"><br /></div><div><span style="font-size:130%;"><strong>Pumpkin Cinnamon Rolls</strong></span></div><div><em>from <a href="http://www.kingarthurflour.com/recipes/cinnamon-swirl-pumpkin-rolls-recipe">kingarthurflour.com</a></em></div><div><br /></div><div><strong>Dough</strong></div><div>1 cup canned pumpkin or squash</div><div>2 large eggs</div><div>1/4 cup (plus 2-4 Tbsp) lukewarm milk</div><div>1/4 cup soft butter</div><div>2 1/2 cups King Arthur Unbleached All-Purpose Flour</div><div>1 3/4 cups King Arthur White Whole Wheat Flour</div><div>1 teaspoon ground cinnamon</div><div>1/2 teaspoon ground ginger</div><div>1/4 teaspoon ground cloves, optional</div><div>3 tablespoons brown sugar, light or dark</div><div>1 1/2 teaspoons salt</div><div>2 teaspoons instant yeast</div><div></div><div>*Adjust the amount of milk by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can always add more liquid a lot easier than taking it away.</div><div><br /></div><div><strong>Filling</strong></div><div>3/4 cup sugar</div><div>1 tablespoon cinnamon</div><div>water to brush on dough</div><div>1/2 cup dried cranberries</div><div><br /></div><div><a href="http://cookingandeatinginthewindycity.blogspot.com/2010/11/fresh-pumpkin-cupcakes-with-cream.html">Cream Cheese Icing</a></div><div><br /></div><div><br /></div><div><strong>Directions</strong></div><div></div><div>1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.</div><div><br /></div><div style="TEXT-ALIGN: center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVdKK5iWwQPVL5mks2exLLNnrG5ErdvozMMyU4Bt14OlLRwhu0NiUZj0HQ327c4T-KXPmJTFDjoU_HoY1NWqmZxA01oH7hFo90lpju_Kp1zKWWvPqivZbss5LpIX3piqob-x9MCkz2_A3/s320/IMG_4490.JPG" /></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:small;"><i>This is a really easy dough, with all the ingredients going into one bowl. Less mess, yeah! I think a stand mixer makes a big difference for this dough, because it's a wetter dough that would be hard to knead by hand.<br /></i></span></div><div style="TEXT-ALIGN: center"><br /></div><div></div><div></div><div>2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.</div><div></div><div></div><div><br />3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin. </div><div></div><div></div><div><br />4) Mix the cinnamon and sugar. Brush a thin layer of water over the dough, then sprinkle with cinnamon sugar mixture, leaving one short edge free of filling. </div><div></div><div></div><div><br />5) Sprinkle with dried cranberries.</div><div><br /></div><div style="TEXT-ALIGN: center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCT2sU9MV4clN0y3xuv7gqL-zqqgFBEw_rbCyLvQoe_XSILM43PtM40a5wqu6RSaW5HqnE1gLAr4CvgLGdmkouG1vJIL1TOp1C4zgGBosIlByAgBxQarstYNe7vCoFmRYHb02tR9CutHN/s320/IMG_4495.JPG" /></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:small;"><i>The recipe also recommended sprinkling with crystalized ginger, which sounded great but for me meant another trip to the store. I might try that if I plan better next time. I also think chopped nuts would be nice tucked into the rolls.<br /></i></span></div><div style="TEXT-ALIGN: center"><br /></div><div></div><div><br />6) Starting with the short end that's covered with filling, roll the dough into a log. </div><div></div><div></div><div><br />7) Cut the log into nine 1½"-thick rolls. </div><div></div><div></div><div><br />8) Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy. </div><div></div><div></div><div><br />9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, spread cream cheese icing over the rolls.<br /></div><div></div><div></div><div><div></div></div></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com3tag:blogger.com,1999:blog-982197247798812774.post-89187356469111001592010-11-01T12:08:00.007-05:002010-11-01T13:19:06.457-05:00Fresh Pumpkin Cupcakes with Cream Cheese Icing<div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534639813205263730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqElecGqXuWpkbmGE0MhCGNka2ISHZlN-Ej3baLz2qSimqRSRozNmRk8jbu4yT9r5eLpa6NYG01Gxy6YxA4I9oyMOKtb-TZaaePzidhLKSkyA89iADaxMQAa6vUAhTOM3vchqxb2Umm5x/s320/IMG_4486.JPG" /> </div><br /><div>This Saturday was a wonderfully relaxing day at home, and as we watched football and cleaned up the house I was hit with a major baking urge. The pie pumpkin that had been sitting on my kitchen counter was my main inspiration, and I wanted to roast and puree the pumpkin, then bake it into something tasty. I searched tons of recipes online, and ended up choosing a classic pumpkin spice cake. While I'm not a huge cupcake fan, it seemed like a much easier way to share treats at the party we were going to that night. I wanted to pipe the icing, which lead me to pick a simpler, more sturdy looking icing recipe. The pumpkin cupcakes were moist and dense, and the combination of spices added more flavor to the cake. The icing was rich and just sweet enough. While these weren't the most creative cupcakes you'll find on cooking blogs, they are a great simple recipe that captures the flavors of fall. The cupcakes received rave reviews at Saturday's Halloween party, and leftovers were quickly taken care of when I brought them to work on Sunday!<br /><br /><div></div><br /><div style="TEXT-ALIGN: center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyG3hsRbdRDDO9uDiF7aUct-w84bQ1eC8VLZVDt8pHck7b5RjXqvbL6tUspUnsblONvkoPd3dt5gOd-lepZZJ79btA8LR37_KYftf0pWZX0_2GdkR2RiBGvDBqzB-q4C8DoF3CBM9vv_i/s320/IMG_4488.JPG" /></div><div></div><br /><br /><div style="TEXT-ALIGN: left"><div style="TEXT-ALIGN: left"><b><span class="Apple-style-span" style="font-size:large;">Pumpkin Spice Cupcakes</span></b></div><div style="TEXT-ALIGN: left"><i>from <a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Layer-Cake-with-Caramel-and-Cream-Cheese-Frosting-350492">epicurious.com</a></i></div><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left"> </div><div style="TEXT-ALIGN: left">3 cups all purpose flour</div><div style="TEXT-ALIGN: left">2 teaspoons baking soda</div><div style="TEXT-ALIGN: left">2 teaspoons baking powder</div><div style="TEXT-ALIGN: left">1 teaspoon cinnamon</div><div style="TEXT-ALIGN: left">1/2 teaspoon ground ginger</div><div style="TEXT-ALIGN: left">1/4 teaspoon ground cloves</div><div style="TEXT-ALIGN: left">1/4 teaspoon freshly grated nutmeg</div><div style="TEXT-ALIGN: left">1/4 teaspoon ground allspice</div><div style="TEXT-ALIGN: left">1/4 teaspoon ground cardamom</div><div style="TEXT-ALIGN: left">1 15-ounce can pure pumpkin</div><div style="TEXT-ALIGN: left">1 1/2 cups sugar</div><div style="TEXT-ALIGN: left">1 1/4 cups vegetable oil</div><div style="TEXT-ALIGN: left">4 large eggs</div><div style="TEXT-ALIGN: left">2 teaspoons finely grated orange peel</div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">Preheat oven to 350°F. Line a cupcake pan with paper liners. Whisk first 9 ingredients (through cardamom) in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Fill liners about 2/3 full with batter. </div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">Bake cupcakes until tester inserted into center comes out clean, about 15-20 minutes. Move cupcakes to wire rack, and cool completely before frosting. </div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">Makes 25-30 cupcakes</div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left"><b><span class="Apple-style-span" style="font-size:large;">Cream Cheese Frosting</span></b></div><div style="TEXT-ALIGN: left"><i>from <a href="http://allrecipes.com//Recipe/cream-cheese-frosting-ii-2/Detail.aspx">allrecipes.com</a></i></div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">2 (8 ounce) packages cream cheese, softened</div><div style="TEXT-ALIGN: left">1/2 cup butter, softened</div><div style="TEXT-ALIGN: left">2 cups sifted confectioners' sugar</div><div style="TEXT-ALIGN: left">1 teaspoon vanilla extract</div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.</div><div style="TEXT-ALIGN: left"> </div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534639807057482018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmA_xLv-rfuhQVuBm6IHuURSzLr4xx4yqrH9qDN92hr__yMlbzFVI6koO6yEV0gozIR6sv3Jv1mae6YhJ7txZE5F7CtEVREu_Ile-RfreyRcJQphXSqcfng4hrIUxTeBJUjIWj0orbND7/s320/IMG_4475.JPG" /><br /></div></div>Want to try to make your own pumpkin puree? It's really easy, as long as you have a little time and the right equipment. I used some tips from <a href="http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/">The Pioneer Woman</a>, and added a little of my own insight. Basically, quarter and seed the pumpkins, then roast at 350 until they are tender when pierced with a fork. Don't rush this part-- if the pumpkin is not tender enough, it will not puree well. When it's nice and tender, scrape the cooked pumpkin into a food processor, and process until the pumpkin is completely pureed. If it seems dry, or isn't getting very smooth, add a little water. When the pumpkin is a nice puree, drain it in a mesh strainer lined with cheese cloth, to let some of the extra water out. If you're not using all the pumpkin, freeze in 1 cup portions for later use.<br /><div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534640408465532370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4Sovq6BvuLu-oFmXW492FMnk8vLKnBAyuza3f1qKDQg0XRnmfhnZCiLYyXNeommfQyjz86O0bmcONYTOKpsIRTDa6ISsslLN9yvCR5RyMq-w3Gra28pAgtCIvz2qG6E4N78d0VH-OLhy/s320/IMG_4477.JPG" /><br /><div></div><div>I hope everyone had a great Halloween! Next up is every foodies favorite holiday... Thanksgiving! I've already started thinking about what I can contribute to this year's feast. Have you?</div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-53346129618166902852010-10-27T17:17:00.006-05:002010-10-27T18:14:40.701-05:00Vegetarian White Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdS-jKCua-ZQp3SEIJouX94lvCXsuFlaFpxc5yI01UOlxPQ12O4m_If0PSLi9CIU5r0xpYPrg9J-JKFx8CwisnyL7cN4D2a79ClEvtafiFUi_CMFHYLFfkBVV9c5KRphgxqNHWFof2TnT/s1600/IMG_4470.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532867310917445042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdS-jKCua-ZQp3SEIJouX94lvCXsuFlaFpxc5yI01UOlxPQ12O4m_If0PSLi9CIU5r0xpYPrg9J-JKFx8CwisnyL7cN4D2a79ClEvtafiFUi_CMFHYLFfkBVV9c5KRphgxqNHWFof2TnT/s320/IMG_4470.JPG" /></a><br /><div> </div><div>I can't believe it's been a month since I last posted. Life sure got crazy for a while there! It's good to be back, though, to cooking in my kitchen and to sharing some of the results with you. I have cooked much less over the last month, thanks to long hours at work and more stress than I wanted to deal with. But eating is a necessary part of life, and I pushed really hard to not fall back into the habits of prepared, over processed food. This meant lots of weekend cooking, and planning for simple weeknight meals. I fell back on some favorites during this time, and it was a great chance to revisit some of my blog favorites from the past. Below are links to some previous recipes that I recently made again.<br /><br /><div><a href="http://cookingandeatinginthewindycity.blogspot.com/2010/03/butternut-squash-spinach-and-wheat.html">Butternut Squash, Spinach, and Wheat Berry Salad</a></div><br /><div><a href="http://cookingandeatinginthewindycity.blogspot.com/2009/09/banana-muffins-with-seasonal-twist.html">Pumpkin Banana Muffins</a></div><br /><div><a href="http://cookingandeatinginthewindycity.blogspot.com/2010/08/black-bean-and-quinoa-burgers.html">Black Bean and Quinoa Burgers</a></div><br /><div><a href="http://cookingandeatinginthewindycity.blogspot.com/2008/01/best-lower-fat-cookies.html">"Lower Fat" Chocolate Chip Cookies</a></div><br /><div>While it's nice to revisit some favorites, I have been eager to get back to exploring new recipes. This past weekend offered me an opportunity, when Joe and I were finally taking a day to lounge around. It was cool weather, and football was on the brain as we waited eagerly for the Mizzou game to begin. Chili sounded perfect for this type of day, but I'd recently made a wonderful <a href="http://cookingandeatinginthewindycity.blogspot.com/2010/09/chicken-chili.html">Chicken Chili</a>. Not to mention we'd been eating a lot of meat for the last few days, so I was in the mood for a vegetarian dinner. </div><div> </div><div> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532867304307557170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d4nTFKGTxLaSoAo0MCeu-89thwYNCvJINtSKksXo9c0GZd0FNvCmyRfXsCuBQqoro9BFab7acUnCjQk3ed5OUauoH8SMB2EiS5J3c1R7L6GpPPJw5bWqP3-aNIIRspiwf4_vcMwVeqVL/s320/IMG_4466.JPG" /><br /><div>Somehow I came up with the idea of doing a white chili, using cannellini beans and corn. I didn't find any recipes online that fit what I was looking for, so I found a White Chicken Chili to use as a model. The end result was a flavorful, hearty alternative to traditional chili. It was also a great dinner to eat before a crazy night watching the Missouri Tigers beat Oklahoma!! Go Tigers!! Now I just need to figure out another creative chili to eat before we show Nebraska what's up this weekend ;)</div><div> </div><div> </div><div><strong><span style="font-size:130%;">Vegetarian White Chili</span></strong></div><br /><div>•1 large onion, chopped</div><div>•1/2 stick (4 Tbsp) unsalted butter</div><div>•1/4 cup all-purpose flour</div><div>•2 cups vegetable stock</div><div>•2 cups 1% milk</div><div>•1 1/2 teaspoons chili powder</div><div>•1 1/2 teaspoons ground cumin</div><div>•1/2 teaspoon salt, or to taste</div><div>•1/2 teaspoon white pepper, or to taste</div><div>•two 4-ounce cans whole mild green chilies, drained and chopped</div><div>•2 cans of cannellini beans, drained and rinsed</div><div>•2 cups of frozen corn kernels, thawed</div><div>•¼ cup cilantro leaves, rough chopped</div><br /><div>•Garnish: chopped avocado, 1 1/2 cups grated white cheddar cheese </div><br /><div>In a skillet cook onion in 1 tablespoon butter over moderate heat until softened. </div><br /><div>In a 6- to 8-quart heavy kettle melt remaining 3 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add vegetable stock and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in chili powder, cumin, salt, and white pepper. Add beans, chilies, corn, and cilantro, and cook mixture over moderately low heat, stirring, 20 minutes. </div><br /><div>Garnish chili with grated cheese and chopped avocado. </div><div> </div><div>Original Recipe: <a href="http://www.epicurious.com/recipes/food/views/White-Chicken-Chili-11452">White Chicken Chili </a>from epicurious.com</div><div> </div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-33894758052185527182010-09-26T21:18:00.008-05:002010-09-26T21:49:40.858-05:00Chicken ChiliOne of my closest friends from high school is about to have her first baby, and I couldn't be more excited for her! As Cathy and her husband await the arrival of their little girl (only 10 or so days to go!), I started thinking about what I could do for them once the baby is here. Cathy is a great cook, but I know she's going to be tired and stretched thin as she adjusts to motherhood, so I wanted to help make a couple nights after baby's arrival that much easier.<br /><div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521419391089809122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9OdNPkk69GjOm7McG8GZnPY1elRKkf3-V3BafM1ngoKupaI-urZUDY3OOK-yMiYtGp7MNDJzRW9IUejKFt-_L7Um8664wlJdhInKMRvjGTZ2U_r5x-SWP5E6Hb6SeawIpxWeQPl5Wr9L/s320/IMG_4426.JPG" /><br /><div></div><div>As I searched for great freezer-friendly recipes, I came across this Chicken Chili on <a href="http://annies-eats.com/2010/03/10/chicken-chili/">Annie's Eats</a>. It sounded like a nice twist on a classic, and I figured it was a recipe that would suit their tastes well. The weather was decidedly fall-like today, which made it a perfect day to open the kitchen door and put a pot of chili on the stove. I managed to put most of this into Tupperware containers that went straight into the freezer, but not before I tasted a bowl for myself. I had to make sure it was tasty before I gave it away! I think this chili was perfect for freezing, and will make a healthy and comforting meal for the new parents. And the overflow will be great for my lunch tomorrow, too :)<br /><br /></div><div style="TEXT-ALIGN: center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDX23FI6mRgEuZ2vZgLGTmUZqjJBkZH9l2-J77a3yMEwzmxa3FSLP5DKsjFWxi59wDjGkXLJPUxb354-IuOtA0JatHfHIhGayW1Pb4VFlsVEGrFfVF3ik4N2AUe8LkmXz5OthSr3ULhKPI/s320/IMG_4423.JPG" /></div><br /><div><br /></div><div><div><strong><span style="font-size:130%;">Chicken Chili</span></strong></div><div><em>From <a href="http://annies-eats.com/2010/03/10/chicken-chili/">Annie's Eats</a>, originally from <u>Barefoot Contessa Parties</u> by Ina Garten</em></div><br /><div>3 boneless, skinless chicken breasts</div><div>Salt and pepper</div><div>4 cups chopped yellow onion (2-3 onions)</div><div>2 tbsp. olive oil</div><div>2 cloves garlic, minced</div><div>3 bell peppers (I used 1 red, 1 green and 1 yellow)</div><div>2 tsp. chili powder</div><div>2 tsp. ground cumin</div><div>¼ tsp. red pepper flakes</div><div>½ tsp. cayenne pepper</div><div>½ tsp. dried oregano</div><div>1 chipotle chili in adobo sauce, finely diced</div><div>2 tsp. kosher salt</div><div>2 (28 oz.) cans whole peeled tomatoes in puree, not drained</div><div>2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)</div><br /><div>Directions:</div><br /><div>Preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.</div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521412307965675602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDqEr65QL1Xdc_7_9QTDTUIizAoXLZVxcLziH_0QVTC6iLj74zWzt4whXD4iPGB1yvHr_iK0j_Cx6vPWUGIP53uKOzjI-s35EwaUAJgnYzYN9c1P_35AFPhtNzVjkVAm06oZvgDwkfpG6/s320/IMG_4418.JPG" /><br /></div><div>Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Sauté the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. </div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521412298219425314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEc8E1X2vfZ-Emk-1ZxJu0YfpeWvJno2ySm_a0O7o0TRXNRj6I0-jPxeWD0XlhEQ4C-0fi5DkQYk6vYtqJzFqXdMwPE7QXcUSbIhUMBa6y1i8i22seKFrQVjzSwWpJCLxHgmMi2K0K6c9c/s320/IMG_4413.JPG" /></div><br /><div></div><div>Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.</div><br /><div>Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes. </div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-86729854659229381232010-09-24T17:42:00.006-05:002010-09-24T17:42:00.286-05:00Oatmeal Pancakes with Apple ToppingI almost made pumpkin pancakes last weekend, now that it's feeling a little more like fall. But before I defrosted the pumpkin that I roasted a few weeks ago, I remembered another pancake recipe that sounded just as good. My mom and sister were recently raving about oatmeal pancakes, and they sounded like a healthy and filling way to start our lazy Saturday. I didn't have a specific recipe to use, so I searched online and found one with great reviews from Epicurious.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519520976794349906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQdsDcohA-Njprlg1mIZJYkOOJclsJhaaU1VDV1XjvOR5QAb93YOoRPqyYhpGzGRhfwGYMzs1SLMF8xQgVtCa6pAB84uFGBgZaP7mBko_qcZQ1U1TJ6qpgWlF3bRYUhAVDX4th79c9AHs/s320/IMG_4407.JPG" /><br /><br />Heading into the kitchen, a quick survey showed that I had all the ingredients (except buttermilk, but it's soooo easy to make you own. Who really keeps a lot of buttermilk around their house?). I got these put together really easily, and sautéed a diced apple to use as topping. The combination of oatmeal pancakes with cinnamon apples and maple syrup was a fancy version of what we would usually make for breakfast, but it was still really easy to pull together. I think mixing apples into the batter would also be great, and I'm thinking about experimenting with a pumpkin-oatmeal version as the weather continues to change. These are a wonderful weekend breakfast, perfect when paired with coffee and a movie to start a lazy Saturday.<br /><br /><br /><strong><span style="font-size:130%;">Oatmeal Pancakes</span><br /></strong><em>from epicurious.com</em><br /><br /><br />3/4 cup quick-cooking oats<br />1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided<br />3/4 cup whole-wheat flour<br />1 1/2 teaspoons baking powder<br />3/4 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />1/8 teaspoon grated nutmeg<br />1/2 teaspoon salt<br />1 large egg, lightly beaten<br />2 tablespoons unsalted butter, melted<br />1 tablespoon packed brown sugar<br /><br /><br />Soak oats in 3/4 cup buttermilk 10 minutes.<br /><br /><br />Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.<br /><br />Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.<br /><br /><br />Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)<br /><br />**Note: I did find the batter to be thinner than I like, so I added about 1/4 cup of extra flour to get the consistency I wanted. I also might add just a little more brown sugar next time, for some extra sweetness**Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com3tag:blogger.com,1999:blog-982197247798812774.post-76968796200184646842010-09-21T18:17:00.004-05:002010-09-21T18:35:30.936-05:00Mediterranean Lentil Salad<div style="TEXT-ALIGN: center"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaLLWcn-wYW8tUa-Agev4Ng4XrBPeuiTv12LxOC9GovQiIb_8Zgc8aM0w3MP3d5w20jeT7KkYO8uxpgvdQtXupnjm0JTURTcQhdHZSUMKd9Hh9bxg8GU2xC3GLhLuaHG3tp36TP3EFubu/s1600/IMG_4273.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519510733912803954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaLLWcn-wYW8tUa-Agev4Ng4XrBPeuiTv12LxOC9GovQiIb_8Zgc8aM0w3MP3d5w20jeT7KkYO8uxpgvdQtXupnjm0JTURTcQhdHZSUMKd9Hh9bxg8GU2xC3GLhLuaHG3tp36TP3EFubu/s320/IMG_4273.JPG" /></a><br /><div style="TEXT-ALIGN: left">This is a great meal for this time of year, as we savor the last tastes of summer. The air is getting cooler (except in my condo, which is very good at retaining heat!), and I'm starting to crave fall flavors. These lentils are really satisfying, and are good either warm or at room temperature. I got the recipe from <a href="http://ellysaysopa.com/2010/08/06/mediterranean-lentil-salad/">Elly's blog</a>, and I only made two slight changes. I used fresh tomatoes, since I'm trying to enjoy them before fall really hits us. I also decided to serve it on a bed of spinach, to make it more of a main dish. I served it with some roasted beets, pita chips, and a glass of wine, for a perfect late summer dinner.</div><div style="TEXT-ALIGN: center"><br /></div><br /><div style="TEXT-ALIGN: center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmlKFW9ADFznU6hUPHuXZQS7KWbM2StWEznkZL_fo1mtqHbKZh8MYAZXvIRoR2WtU9sqgmv_fk3IptGDShpKFRFl5qVWcxTR7lAxrzuPM57yGPenXT8saw_hi09oW0OFyVr_B6f1Hj1nB/s320/IMG_4271.JPG" /></div><br /><br /><strong><span style="font-size:130%;">Mediterranean Lentil Salad</span></strong><br /><em>from </em><a href="http://ellysaysopa.com/2010/08/06/mediterranean-lentil-salad/"><em>Elly Says Opa!</em></a><br /><br /><br />1.5 cups lentils<br />1 bay leaf<br />1/2 pint cherry tomatoes, sliced in half<br />1/3 cup kalamata olives, pitted and chopped<br />1 carrot, peeled and shredded<br />1/3 cup chopped parsley<br />1 shallot, minced<br />1 Tbsp fresh thyme<br />3 Tbsp. red wine vinegar<br />1 tsp. dijon mustard<br />2 Tbsp. good quality extra virgin olive oil<br />3 oz. goat cheese, crumbled<br />sea salt and freshly ground pepper<br />Baby spinach- tossed with olive oil and balsamic vinegar (or make extra dressing, and toss with the spinach, too)<br /><br /><br />Bring a pot of water and the bay leaf to a boil. Rinse and pick over the lentils, and then add them to the boiling water. Cook until soft, about 20-25 minutes.<br /><br /><br />Drain the lentils and set aside to cool slightly. Toss with the sundried tomatoes, olives, carrots, and parsley.<br /><br /><br />Whisk together the shallot, red wine vinegar and dijon. Slowly add the olive oil, whisking constantly until the dressing emulsifies. Season to taste with salt and pepper. Pour the dressing over the slightly warm lentils and mix to combine. Top with goat cheese crumbles. Serve at room temperature.Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-3696826082688746182010-09-12T17:15:00.001-05:002010-09-12T17:20:17.387-05:00Tomato & Corn Pie<div><div style="text-align: center;"><br /></div><div> I'm still here... barely! I'm back to a 40 hour work week, and while that really isn't too big a deal (everyone else does it!), I find it's taking me some time to adjust. And right when I get used to my current job, I'll be switching jobs again! But it's a good switch, because starting in October I'll be teaching high school math. That's what I spent the last crazy year working towards, and the long term sub job I'll be doing is a great first step towards getting back into my own classroom. I can't wait to get started, although that means my blog posts will probably continue to be sporatic for a while longer. I'm still cooking, because eating is a necessary part of the day and I can't just force myself to eat pre-made junk. But finding time to cook creating new things, and then finding time to blog about them is a little more that I can handle most days. Weekends are an exception, though, which is why I had the time to make this lovely corn and tomato tart last night.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516144143190979890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3hftqonQT3H_uGY22-1kWOJ6HVtdqO16RJxv5YrVZnnznOcDk7hM_c3fKhEZjY1XHT9iHPiT8rWlYvfojq-4cqMfaj5-2iZegMuZMchHOm8lL0IYtqNbRUTtq1D4sogD9Mc5dO5XThYb/s320/IMG_4393.JPG" /><br />I'm lucky to be part of a wonderful book club, full of interesting, intelligent 20-something women here in Chicago. We meet once a month to catch up, using a book as the excuse to get together, and I really look forward to those meetings. Now that I'm not working evenings any more, I'm going to be a much more regular participant in these gatherings. Last night we got together for purely social reasons, inviting significant others and friends to join in an end of summer cookout. It was a wonderful night of catching up with friends and enjoying the cooler weather of September... I would be happy to live in this type of weather for most of the year!<br /><div><div><br /><br /><div>When I was choosing a dish to share at the cookout, I first thought of a couple of my usual standbys. My <a href="http://cookingandeatinginthewindycity.blogspot.com/2009/07/classic-cookout-with-palm-leaf-plates.html">potato salad </a>always gets rave reviews, and this <a href="http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321j.htm">broccoli salad </a>was a major hit last time I made it. But I had the whole day to prepare a dish, and I have piles of cookbooks and cooking magazines thave have been sorely neglected recently. I remembered this<a href="http://www.eatingwell.com/recipes/tomato_corn_pie.html"> Tomato & Corn Pie </a>from a recent issue of Eating Well magazine, and thought this was the perfect chance to test it out. The olive oil crust was simple to make, and I was able to use fresh corn and tomatoes given the time of year. This dish was an absolute hit at the party, for the meat eaters and the vegetarians in the crowd. It was a perfect showcase for this end of summer produce, and was so pretty to look at, too!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516144133508668994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPvR65asbkz10NPi8_DpMAfMOQbOFZyJ4ScBhCd4nykXnn-DOcfC0ELiGuSNVWqUx5830bq8nsLy3-cpY6_kqW-scxOxAM6IEW5FaFYcGgQ5XyRtNxFqSLbavZ_tDTtbesa2xvZGJEPYL/s320/IMG_4392.JPG" /><br /><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Tomato & Corn Pie</span></b></div><div><i>from Eating Well magazine, July/August 2010</i></div><div><br /></div><div>CRUST</div><div>3/4 cup whole-wheat pastry flour (see Note)</div><div>3/4 cup all-purpose flour</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon freshly ground pepper</div><div>1/3 cup extra-virgin olive oil</div><div>5 tablespoons cold water</div><div><br /></div><div>FILLING</div><div>3 large eggs</div><div>1 cup low-fat milk</div><div>1/2 cup shredded sharp Cheddar cheese, divided</div><div>2 medium tomatoes, sliced</div><div>1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen</div><div>1 tablespoon chopped fresh thyme or 1 teaspoon dried</div><div>1/2 teaspoon salt, divided</div><div>1/4 teaspoon freshly ground pepper</div><div><br /></div><div><br /></div><div>PREPARATION</div><div>To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.</div><div><br /></div><div>Preheat oven to 400°F.</div><div><br /></div><div>Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.</div><div><br /></div><div>To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.</div><div><br /></div><div>Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.</div><div><br /></div><div>TIPS & NOTES</div><div>Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.</div><div><br /></div><div>To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.</div><br /><div></div></div></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1tag:blogger.com,1999:blog-982197247798812774.post-68576803572602332672010-08-22T10:20:00.005-05:002010-08-29T21:20:45.622-05:00Back to Basics: Preserving Local Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5tQYFDUpCacUa0WEPYPxZ0VJLaJLLE3uZ8Tm6AvF65YLVkrgmVubfUoeulmLlHsy0y0It9zzN78bzHGQR1ZbY7VMcO23-DXtnccWPR3Nb4ReLByoTarHLF_Q538EKF8QXj7ZXKAUNmPx/s1600/IMG_2705%5B1%5D.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508256063864427570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5tQYFDUpCacUa0WEPYPxZ0VJLaJLLE3uZ8Tm6AvF65YLVkrgmVubfUoeulmLlHsy0y0It9zzN78bzHGQR1ZbY7VMcO23-DXtnccWPR3Nb4ReLByoTarHLF_Q538EKF8QXj7ZXKAUNmPx/s320/IMG_2705%5B1%5D.JPG" /></a><br /><div>In the world of cooking, there has been a continual push back towards eating like previous generations. I am all for this trend, and am working on limiting the processed food in our house. I am also trying to make more food from scratch, and to pay attention to local and seasonal food. My favorite part of this new way of thinking is canning food, which is a wonderful way to preserve local fruits and vegetables to last through the upcoming colder months. Last summer I tested the water by making a batch of fresh peach jam, and I have now developed a full-blown obsession with canning food.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GzMy_JETLSyLxrpyPOols3EoNsVcvdJMVWLwVtaquMQ6ApXaQ4uKhj6CjT-jvjwU_12TB6ZSsjgSBITm4T0y3U6Ky1i0DD_lBVwDokvRUXRXWRscFbZ6FD2vBf0MlxL1sVYm3W_VFpvh/s1600/IMG_4242.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508255087237781986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GzMy_JETLSyLxrpyPOols3EoNsVcvdJMVWLwVtaquMQ6ApXaQ4uKhj6CjT-jvjwU_12TB6ZSsjgSBITm4T0y3U6Ky1i0DD_lBVwDokvRUXRXWRscFbZ6FD2vBf0MlxL1sVYm3W_VFpvh/s320/IMG_4242.JPG" /></a><br />I've gotten lucky the past two summers, and have gotten to 'work' the canning and preserving class at The Chopping Block. Last summer it inspired the peach jam experiment, which was a delicious success. The season ended to quickly, though, and I didn't get the chance to try any other preserving. This year I was a bit more on top of my game, though, and bought a wonderful canning and preserving book as the summer farmers markets started up around Chicago. The book, <a href="http://www.amazon.com/Putem-Up-Comprehensive-Preserving-Creative/dp/1603425462/ref=sr_1_1?ie=UTF8&s=books&qid=1283133676&sr=8-1">Put 'em Up</a>, is an excellent resource. I would highly recommend it not only for canning, but for advice on freezing, drying, and other methods of preserving.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAX_vOpG741TOWbpwe_o8pccX2EARTXKBLf6_aCptuj9NMqx1GtxK0HnG9aBxOGE849M6t_R2sWLtBozdygNLc6YQ9kbWbltjf5joO_Ipbwq2PibFdga-BjjANXExjxgITk17ZLMhFmNv/s1600/IMG_4287.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508254861387724162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAX_vOpG741TOWbpwe_o8pccX2EARTXKBLf6_aCptuj9NMqx1GtxK0HnG9aBxOGE849M6t_R2sWLtBozdygNLc6YQ9kbWbltjf5joO_Ipbwq2PibFdga-BjjANXExjxgITk17ZLMhFmNv/s320/IMG_4287.JPG" /></a></div><div>These are the recipes I've made so far. The carrots were picked up at Green City Market, and were pickled with dill, onions, and garlic. I also made dill cucumber pickles with that dill and some small CSA cucumbers. I did some simple beets that were a perfect balance of sweet and tart. And the Italian zucchini spears had fantastic herb flavor that I can't resist! Plus I have some dilly beans that were from this year's Chopping Block class. I've also been carefully freezing some veggies that will be wonderful in soups and stews this fall. </div><div> </div><div> <br> <br>I'm not going to post any canning recipes, but would be happy to share if anyone is interested. Just let me know! Mostly, I don't feel like typing them out if no one is going to use them, since it's Sunday evening and I'm feeling lazy :) I do recommend you try canning-- it's really not hard! And the reward is cans of local produce, preserved and ready to feast on in the colder months. People worry that it can be dangerous to can your own food, but as long as you use fresh produce and follow recipes and directions, you'll be fine. You can't play with these recipes as much as with regular cooking, because you need a proper ph level in order to keep the food safe. Every book on canning starts with some sort of primer on how to do it safely, and as long as you heed their advice there shouldn't be a problem. I already can't wait to try more preserving! It's going to be such a treat as the weather turns cooler here in Chicago... something I'm starting to look forward to.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508254854680272386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpvkvHF5nK7jmTbaWENzGMBbPtIXe_uyc2BVCbOeUtOnvuwSFiCg0uVYR2lH5bYth_ZzvjPnahasE5sr84vd0oxiSp1V7Korx2oVPHW_wwVHJk7_s5V_9jjKyBMrwYW50AnOPkbLbczcF/s320/IMG_4285.JPG" /><br />Check out this pantry!<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z-aGAKizaNG8ovMfbDP1AM97yjg_D6K8KNKx29NnV6XuYwfO866zYQOQjgPJSuVwHIyypE8RCPjl-3Et4XLqeYGDzCJ44oubHjLPOZPHgsW2fQ4QzwSfrZfdhyphenhyphen1MwzYF9srq8MpoqpsT/s1600/IMG_4292.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508254843459875522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z-aGAKizaNG8ovMfbDP1AM97yjg_D6K8KNKx29NnV6XuYwfO866zYQOQjgPJSuVwHIyypE8RCPjl-3Et4XLqeYGDzCJ44oubHjLPOZPHgsW2fQ4QzwSfrZfdhyphenhyphen1MwzYF9srq8MpoqpsT/s320/IMG_4292.JPG" /></a> </div></div></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-61914340312653985052010-08-19T16:47:00.005-05:002010-08-19T17:07:45.710-05:00Black Bean and Quinoa BurgersWhen I was about 13 I decided I no longer wanted to eat red meat. This was after years of being far too pickey about the meat I would eat, and it just felt easier to avoid this whole category of protein. This decision was followed by an introduction to veggie burgers, a food group I have been studying closely ever since that time. As I've become a better cook I have experimented with different veggie burger recipes, but too often the mushy product was flavorful but hard to eat.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5507243879659662898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1R6ipQrD_vpTMQf2aNfO0UBfb7BnIo1FvdWdiJHlQOC6HFi7k8leQcEC1JBCCCd4eaf4j9xYwEZFkSrQvmgOQfXRv8Ti4-aEV-WA1xluUTfe4CWO8WOexzZkrQqWiDXpnIHabJl06trJe/s320/IMG_4231.JPG" /><br /><div><a href="http://cookingandeatinginthewindycity.blogspot.com/2009/06/bulgur-veggie-burgers.html">These Bulgur Burgers</a> were the first breakthrough we've had with homemade veggie burgers, and Joe and I have made them a couple times in the last year. But I was still searching for the perfect recipe, one that I could double and freeze. I've been wanting to end our relationship with grocery store frozen veggie burgers, which are filled with too many questionable things to be considered good for you. The recipe below is one I discovered at a grilling class at The Chopping Block, and I think it has won the coveted spot of best homemade veggie burger. The recipe made 8 burgers, and after grilling them all we froze the leftovers. They were perfect to pull out on a busy night, as a more natural alternative to the boxes of frozen patties that we'd gotten so used to. I loved serving it on a bed of lemony arugula, and we also enjoyed these on a traditional bun. Even our meat-loving guest we served these to said she loved them! </div><div> </div><div>Take a minute to check out <a href="http://www.thechoppingblock.net/blog/2010/08/fire-up-the-grill-for-veggies.html">The Chopping Blog</a>, where I also shared my experiences with this recipe and other creative grilling ideas!</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5507243889071468354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYi2qOztmZX_JMA6G8XxDP0EJeHCLUDOkh_lJxDnfQO2LgDSK-RoeQBBp5ogMZ7edJbds8cCJLOhzTm-4eJoUBhx0eSkzwDjO6Sw6uPqreEQ9RIj4S2GiCU_cwvXUL2eHNITZa8J3D-XT/s320/IMG_4238.JPG" /><br /><div><b><span class="Apple-style-span" style="font-size:large;">Quinoa and Black Bean Burgers with Chipotle Mayonnaise</span></b></div><div><i>From The Chopping Block Vegetarian Grill class</i></div><div><br /></div><div>2 tablespoons extra virgin olive oil</div><div>1 onion, medium dice</div><div>1/2 cup quinoa</div><div>1 cup water</div><div>1 cup cooked or canned black beans, rinsed and drained</div><div>1 1/2 tablespoons soy sauce</div><div>3/4 cup walnuts </div><div>2 garlic cloves, minced</div><div>1/2 cup packed cilantro sprigs</div><div>3/4 teaspoon ground cumin</div><div>1/4 teaspoon cayenne</div><div>Salt and pepper to taste</div><div>1/4 cup flour</div><div>1/2 to 3/4 cup panko bread crumbs</div><div>2 eggs, lightly beaten</div><div><br /></div><div>Chipotle Mayonnaise (recipe below)</div><div>2 cups arugula</div><div>Lemon juice and extra virgin olive oil to taste</div><div>Salt and pepper to taste</div><div><br /></div><div>1.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Heat a sauté pan over medium heat and add the olive oil. Sauté the onion until caramelized, 5 to 6 minutes. Add the quinoa and toast for 1 minute. </div><div>2.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Add the water, bring to a boil, and then lower the heat to a simmer. Cook, covered, until the water is absorbed, 18 to 20 minutes. Remove from the heat and rest, covered, for 10 minutes.</div><div>3.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Place the cooked quinoa in a food processor and add the black beans, soy sauce, walnuts, garlic, cilantro, cumin and cayenne in a food processor until finely chopped. Season with salt and pepper. Transfer to a mixing bowl and fold in the flour, 1/2 cup panko and eggs. If the mixture is very loose, stir in the rest of the panko.</div><div>4.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Form rounded 1/2 cups of mixture into four (3 1/2-inch-diameter) patties. Chill until firm, at least 20 minutes. (Patties may be frozen at this point.)</div><div>5.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Preheat a grill to medium-high heat. Set up a grill grate with narrow slats to support the burgers.</div><div>6.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Place the burgers on the grill and cook until browned and crisp on the outside and warm all the way through, about 5 minutes per side. </div><div></div><div>7.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Place the burgers on a platter and top each with a dollop of Chipotle Mayonnaise.</div><div>8.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Toss the arugula with the lemon juice and olive oil and season with salt and pepper. Top each burger with the dressed greens and serve.</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">Chipotle Mayonnaise</span></b></div><div><br /></div><div>1/2 cup mayonnaise</div><div>1 chipotle pepper, minced</div><div>Juice of 1/2 lime</div><div>2 tablespoons cilantro, rough chopped</div><div>Salt and pepper to taste</div><div><br /></div><div>1.<span style="WHITE-SPACE: pre" class="Apple-tab-span"> </span>Mix together the mayonnaise, chipotle pepper, lime juice, cilantro, salt and pepper.</div><div></div><br /><div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-77532534896831835442010-08-09T14:51:00.004-05:002010-08-09T15:23:22.839-05:00Bran Muffins Two Ways<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503506431491088562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKvjbpUWvVAEeshpb57VVSXSZ7Y8QhCupLYn2YitcSmm_vvClW3PDD-wbIDqOYbfgtrPZ8dNF46DTJHlnwEcjPOJVSuUHo50p2P6C1LZEL8SYOEyINMrSceHTylrbQB1OVLoI5unC8EoL/s320/IMG_4255.JPG" /><br /><div><div><div>A month or two ago I had a sudden urge to find a recipe for healthy bran muffins. I am not sure what gave me this idea, but I am so glad I took the time to test out these two recipes. They are the PERFECT portable breakfast! I am amazed at how moist and flavorful these two muffins are, and they are seriously low in fat and calories without compromising flavor at all. Between the blueberry and banana muffins, I have probably made at least 6 dozen of these in the last month or two. I keep a few fresh ones, and put the rest in the freezer. They hold up really well, and can be pulled out and microwaved one or two at a time. Muffins are such a great portable breakfast, and these ones give you that convenience without giving in to a sugary, fatty alternative.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503506440878964306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPh8V2juL9jO5dv9WNna4cBoeLEZ892ye24G6pXKWwPyz3hkTOmqV9sEmhiN4Maf8vxQ4Md4BYucwuHjMwVJbAbeKHronyfldAhMk7TnnlP3khKW35laGLw2bv3Ys667umw4jWVL8pCLX/s320/IMG_4263.JPG" /><br /><span style="font-size:130%;"><strong>Banana Bran Muffins</strong></span><br /><em>from allrec<a href="http://allrecipes.com//Recipe/banana-bran-muffins/Detail.aspx">ipes.com</a></em><br /><br />1/4 cup unsweetend applesauce<br />1/2 cup brown sugar<br />3 bananas, mashed<br />1/4 cup milk<br />1 teaspoon vanilla extract<br />1 egg<br />1/2 cup all-purpose flour<br />3/4 cup wheat flour<br />3/4 cup wheat bran<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1/2 cup chopped walnuts<br /><br />Directions<br /><br />1.Preheat oven to 375 degrees. Grease a muffin pan or line with paper muffin liners.<br /><br />2.In a large mixing bowl, mix applesauce and brown sugar together until fluffy. Add bananas, milk, vanilla and egg; mix well. Stir in both flours, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.<br /><br />3.Bake at 375 degrees for 15 to 20 minutes, until the top of the muffin springs back when lightly tapped. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.<br /></div><div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503506453495166082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQU62lCC08rfkton42k2kIN6g49sQ0ai73vcfmv0TUG425HEhIR25vCAPVcigt7w_xvTRALGt-6Nb4V_eB8k5zAsHlcBH_yeZSKoflirjbXfEgV4elDV_4TgpCv-hCJvelAAppqBiYY8R/s320/IMG_4268.JPG" /><br /><strong><span style="font-size:130%;">Blueberry Bran Muffins</span></strong><br /><em>from <a href="http://allrecipes.com//Recipe/low-fat-blueberry-bran-muffins/Detail.aspx">allrecipes.com</a></em><br /><br />1 1/2 cups wheat bran<br />1 cup nonfat milk<br />1/2 cup unsweetened applesauce<br />1 egg<br />2/3 cup brown sugar<br />1/2 teaspoon vanilla extract<br />1/2 cup all-purpose flour<br />1/2 cup whole wheat flour<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1 cup blueberries<br /><br />Directions<br /><br />1.Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.<br /><br />2.In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.<br /><br />3.Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. </div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1tag:blogger.com,1999:blog-982197247798812774.post-54988165179711906882010-08-05T20:28:00.005-05:002010-08-05T20:57:12.935-05:00Focusing on our foodLately I haven't been posting very often, for a variety of reasons. First, I'm working as a nanny for two families, plus working at the Chopping Block. I don't get to cook dinner more than a few nights a week, and dinners tend to be what I blog about most often. But there is another reason, too. I have been cooking much more based on the season, as I am inspired by the ingredients I find at farmer's markets and in our bi-weekly CSA box. I admire the people who are able to create their own accurate recipes, to instruct you on how they make up their own dishes. I, however, am not one of those people. I start with a basic recipe in mind, and then add a little of this and a splash of that until it's right. Sometimes I model my cooking off a published recipe; other times I get a vision and just go with it! Here are a couple examples of what I've cooked lately: <br> <br> <div><div> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502104437384778546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAQd2n82ViKiRkLKBwD-FmgwFdKLgAaoL_3B6yFl-_G91Hm4bwj4axXMzcoxkRTVpnQi7BPqu1RkkSjIewOzvridRNqjum6bN75wjyH2RDENzfM_F6-ddY9ksy0ejmcZia83aBx_DMrs8/s320/IMG_4149.JPG" /></div><div align="center"><em><span style="font-size:85%;">Grilled polenta squares with chard and onions, topped with zucchini, cannellini bean, and tomato sauce.<br><br></span></em></div><div> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502104446331445442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLREH1nuDmBDr9ifBlaoxZ_z6Bkhbfjg702h7Ge6CW9YM7tRzJNOl5YL27h7UB7D7bGqWIbrVR26Hrif3OTwEgZ_fC70fcUVCmBSqXQEQaNjZXiB_bH5w1lAppKln6zBuht3DfNwh18n6p/s320/IMG_4161.JPG" /></div><div align="center"><em><span style="font-size:85%;">Clean the fridge pesto-- the usual basil, garlic, pine nuts, Parmesan, etc... plus some random cheese, fresh baby spinach, and whatever else I could find! I just kept adding and tasting until it was perfect.<br><br></span></em> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502104454153308354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-_IkeJVGElXL2tnpN0Yy2EDKZ_0Wxbm8PcwE3JCBWux_sbb8on1YO2_spXV-oF2VCSOwcUkmhJ3rcFysMDdcKA6K1eVCEbERKEu0BzHsgC7b16qLEkzNCuskqFpBWYyJNBEfTNUlIzRZ/s320/IMG_4191.JPG" /></div><div align="center"><em><span style="font-size:85%;">I found 8-ball (or round) zucchini at the farmers market, and knew they would be great if I stuffed them. I grilled them, then hollowed them out. I filled them with an herbed ricotta mixture, then sauteed mushrooms, and topped them with a yellow pepper and tomato mix. They were a little more soggy than I would have liked, but the flavor was great!<br><br></span></em><br /><br /><br /></div><div></div><div>Paying attention to what is local and in season has been so much fun! I am challenging myself to be a creative cook, and Joe and I have been eating some delicious meals. Additionally, we've been paying more attention to limiting our processed food intake, and I think we both feel better overall about the food we're eating. It does take some commitment to eat this way, but I feel so much better about the food that is going into my body. Eating this way is better for me, the planet, and the local economy!<br><br></div><div> </div><div>**stepping off my soapbox**<br><br></div><div> </div><div>Sorry if that got preachy! I just wanted to let you all know that I'm still cooking and eating quite well here in the windy city... just in a way that doesn't involve much sharing of recipes :) I hope you are enjoying fresh summer produce where you live! And if you have some time and grocery money to spare, I will encourage you to look into local, organic meat, eggs, and milk. It takes more legwork, but in my opinion is worth it!</div><div> </div><div><br><br>(when did I become such a hippie?!)<br /><br /></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-42897945794829497912010-07-21T16:08:00.004-05:002010-07-21T20:05:20.208-05:00Tuna Potato Salad with Green Beans<div>When I'm pressed to choose a favorite food, potatoes are always towards the top of my list. I love them as a part of every meal, from crispy hash browns to creamy mashed potatoes. Potatoes are great on their own, and also work very well as part of a dish. I love potato salad, and I think this recipe finally gives me an excuse to purely eat potato salad for dinner!<br /></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490532113348474466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cRWi0Pc_eI7zbQnGA6bCYU2lOslxYcE0oWdp05aJyfcbAXHfgzj8YVDob49XqOyVkb6-iCPCyr0mO8BITZ6pN2yTervbr0LafCaoIyLrqlNTjjBYhQfklcni8WtU5wy06FvP-xvfrEDo/s320/IMG_4130.JPG" /><br />I must also point out that the dressing for this salad is amazing. It is a classic French dressing with shallots, white wine vinegar, and grainy mustard. We had a little extra left over, and I used it to dress a salad we made later in the week. It was a perfect complement for this salad, comprised of butter leaf lettuce, colorful tomatoes, wax beans, and feta cheese. </div><br /><div> </div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496525513950647810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj568nZHJhkikzNoM9W386m8rOyNhW6Xe93ZtJsQAIdWbeaTORzqS_j65WJ459gQTQ2cVhovxEY52AgPPVNlk2ijbT5l_lwzOIdhamet7SZp35d5nqbi2Grxj6VhTAGRuEXI4OYAgHoUjIm/s320/IMG_4194.JPG" /><br />But, back to the point, this potato and tuna salad is amazing. It's a complete meal on it's own, and would also be beautiful as part of a larger spread. It is fresh and bursting with flavor, especially when you use the farm-fresh produce that is so abundant this time of year! My salad included farmer's market potatoes and tomatoes, and basil from my own back porch. Make sure to buy chunk light tuna, especially if you can find it packed in olive oil instead of water. It gives it the European flair that this salad deserves. Sit on your porch with a little chilled french wine, and you'll almost be able to taste the French countryside!</div><br /><div> </div><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490532101964370114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_8CSCkvpPDfA0CB-JAx47br9jiqv9DVhxo_LQySsy159RiGIdZoClnwFrbBxTenzaCM1P6dHK7NWC2-9FNlsarWGM-UDoAPWGMsgZnJeihGtPS6E0E87N-5NpF5VfvkE5k5QstKsyGjZ/s320/IMG_4128.JPG" /></p><div><b><span class="Apple-style-span" style="font-size: large;">Warm Tuna and Potato Salad</span></b></div><div><i>from My French Kitchen by Joanne Harris and Fran Warde</i></div><div><br /></div><div><br /></div><div>For the Dressing:</div><div><br /></div><div>2 shallots, finely diced</div><div>3 Tbsp white wine vinegar</div><div>2 Tbsp grainy mustard</div><div>sea salt, to taste</div><div>freshly ground black pepper</div><div>1/2 cup + 2 Tbsp extra virgin olive oil</div><div><br /></div><div><br /></div><div>For the Salad:</div><div><br /></div><div>1 lb small red or white skinned potatoes</div><div>6 oz hericots verts (or thin green beans)</div><div>olive oil, for the pan</div><div>8 oz cherry tomatoes</div><div>6 oz tuna, in olive oil, drained</div><div>4 salt packed anchovies, filleted and cut lengthwise into thin strips</div><div>1 large bunch of basil </div><div><br /></div><div>For the dressing, put the shallots, vinegar, mustard, salt, and pepper into a jar and shake, or combine with a whisk in a medium bowl. Then, add oil and shake again, or slowly whisk the oil into the bowl. </div><div><br /></div><div>Gently cook the potatoes in their skins, in a saucepan of lightly salted, simmering water for 20 minutes. Drain potatoes, cut them in half, and place in a salad bowl. Pour the dressing over, and toss to coat the warm potatoes. </div><div><br /></div><div>Plunge the green beans lightly into salted boiling water and cook for two minutes. Drain well and add the warm beans to the potatoes. Meanwhile, heat the oven to 400 degrees. Lightly brush a baking sheet with olive oil, toss the cherry tomatoes in oil, and roast for 10 minutes. Add the hot tomatoes to the potatoes and green beans. </div><div><br /></div><div>Flake and add the tuna, along with the anchovy strips, and gently mix. Tear up the basil, scatter over the salad, and serve at once. </div><div><br /></div><p> </p>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-86381436250515461122010-07-09T13:59:00.001-05:002010-07-09T13:59:00.186-05:00Barley 'Risotto'The weather in Chicago has been kind of crazy this summer. This week it's been oppressively hot (at least in my opinion), but a couple weeks ago it was raining daily and not feeling very summery at all. I made this dish during that time, and I will be the first to admit I would only serve it in this heat if it were a chilled version. But if you're having cooler weather in your part of the country, give this a try soon. And if you're in an area with crazy humidity and too many hot days in a row, then file this away for later. Trust me, you want to try this recipe.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOSqzeAIUVpOA8BNJp80ZfDaF-uIMVNkazj2hLa4fsrTILV_H8dc5_mf2sVCvSqNVCgHwrvXafRMFAiSGNYN18ADfyT4D8MLHzQvByVG6x1fCz_bGq-tsMXXrQCLTABDCqROxnJeEwmuc/s1600/IMG_4040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490531506887347874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOSqzeAIUVpOA8BNJp80ZfDaF-uIMVNkazj2hLa4fsrTILV_H8dc5_mf2sVCvSqNVCgHwrvXafRMFAiSGNYN18ADfyT4D8MLHzQvByVG6x1fCz_bGq-tsMXXrQCLTABDCqROxnJeEwmuc/s320/IMG_4040.JPG" /></a>Barley risotto is not something I made up, and if you look at food blogs very often then you've probably seen it numerous times already. But it sometimes takes me a while to catch on to these things, which is why I'm posting a 'risotto' in July! This recipe came from my desire to use some ingredients I already had in my kitchen-- specifically, spinach, artichokes, and barley. I guess the artichokes were in a can, so I could have left them for a while, but I can't resist the combination of spinach and artichokes.<br /><br /><br /><br />I modeled my recipe off of one I found on <a href="http://smittenkitchen.com/2010/01/barley-risotto-with-beans-and-greens/">Smitten Kitchen</a>, but it's a pretty flexible recipe. The absorption cooking method is the same as with a rice-based version, and there is no end to the add-ins you could use. Add whatever veggies look good at the store, or brown some sausage and mix it in towards the end. Play around with the type of wine, or try a different type of stock. This recipe is a keeper either way!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneV0guvXsANumR0PNyfASzsuWohppZXz7DFt54mxPJ8HhYx4Nb8a0tRAK5Njf0nO82YHZN2PyylcVpOCK9ic3kVpXslMhUxAZK_B-bkyc6zXFqqdi4L6Ge4Kq6O8AfAlTxNdl1oMVW5FB/s1600/IMG_4036.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 244px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490531478008105634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneV0guvXsANumR0PNyfASzsuWohppZXz7DFt54mxPJ8HhYx4Nb8a0tRAK5Njf0nO82YHZN2PyylcVpOCK9ic3kVpXslMhUxAZK_B-bkyc6zXFqqdi4L6Ge4Kq6O8AfAlTxNdl1oMVW5FB/s320/IMG_4036.JPG" /></a><br /><br /><br /><p><b>Barley Risotto with Spinach and Artichoke Hearts</b><br /><em>Adapted from </em><a href="http://smittenkitchen.com/2010/01/barley-risotto-with-beans-and-greens/"><em>Smitten Kitchen</em></a><em>, who adapted generously from </em><a href="http://www.foodandwine.com/recipes/november-2007-creamy-barley-risotto"><em>Food and Wine</em></a><br /></p><p>5 cups low-sodium vegetable stock<br />2 tablespoons extra-virgin olive oil<br />1 medium onion, cut into 1/4-inch dice<br />1/4 teaspoon thyme<br />1/2 cup white wine (optional)<br />1 cup pearled barley (7 ounces) <br />3 cups chopped baby spinach<br />1 can quartered artichoke hearts, drained</p><p>1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving<br />2 tablespoons unsalted butter, softened<br />Salt and freshly ground pepper</p><p>In a medium saucepan, bring the vegetable stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.</p><p>In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions — you’ll have a cup of stock left in the pot — stirring until it is nearly absorbed between additions. Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes. Stir it in until the risotto is on the loose side, then add the spinach and let it wilt and then cook for an additional minute. Add the artichokes and cook until they are warmed through, adding more stock if the risotto becomes too thick. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.</p><p> </p></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-26001489672415032432010-07-08T18:06:00.000-05:002010-07-08T18:06:00.125-05:00Mediterrenean Grilled Vegetable Wraps<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490531863983085634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_30ecLsZleq675gjY7ZLnm7mfy6DgtqApi77PNbZIPFMfQ5i1bj0xi80_xwqxfExhRAd2EcmR7K89oAGsu7USaRixNUfRuBHnqvwiutbE69_fWSeBgBMAVS7okFWAO71psFyHKUwqI6LP/s320/IMG_4132.JPG" />These wraps were inspired by a recent lunch we hosted at The Chopping Block. I love eating wraps at restaurants, but haven't messed around much with making them at home. When we made a bunch of these sandwiches at work, I realized how easy it was, and how one night of grilling could result in 3 nights of lunch or dinner. The pieces of this wrap stayed separate until it was time to make dinner, so everything was fresh tasting and ready to go. I did all the grilling at once, then peeled and sliced the red peppers, and sliced up all the other veggies. I mixed the cooked vegetables with salt, pepper, and just a little olive oil and balsamic vinegar. This mix of grilled vegetables went into the fridge, where it sat waiting to become a fresh Mediterranean wrap.<br /><br /><br /><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490531854361778098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K_88rXjoMb4Sie3iTGeyfh1PPFcGxeywZwlJ1XFIUU3WdBYtp1EHQ8ZKycWLhqyQfj7z6Eae5BoE5AVRQSdUluhkq4ESQGAPHvlmZHXbSfG2vuawG2tB-owB-LEiGyx66j7qRJwltRNn/s320/IMG_4122.JPG" /> Grill the peppers until they are completely charred, then put them into a bowl and cover with plastic wrap. Let them steam in the bowl for 15 minutes or so, and then take the plastic wrap off to let them cool. When the peppers are cool enough to handle, the skins should easily peel off. Then, cut out the seeds and core inside the pepper, and slice the peppers into bite sized pieces.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490531842016676802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_iQYc1QNFv2rfb1yXZ4fmPZgyXm0keqk1ta_fJVokHuyquXSGbRAgqIDU6poOTSXK7WKeh7ajU27yFncE4sHx4BiCfyh_ylF45-5vfAEJ53m62lU6eJishwbmN2vOkxIkMHVaudyToYw/s320/IMG_4121.JPG" /><br /><div>Grill each vegetable until it is done. The mushrooms are easy on skewers, or also great in a grill basket. The eggplant, mushrooms, and zucchini will cook at different rates, so take each vegetable off the heat when it is grilled to your taste.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490531872076482226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCZm418tKLGJRetBaoD6M3hFNJzPqG6-LK28mNWuzsJr_DDJ6BMeMTnqaSCJpAto7HYAuZHACjLnTbbKCgBii00d8ln0jEy9HgHW_gBYP32gwCfDJonrFZP-iFazqFKuD6kDkTo_LOXad/s320/IMG_4134.JPG" />Now, to assemble the wraps, start with a large tortilla. Mine were spinach flavor, and made specifically for wrapping. Smear on some hummus, and top with fresh spinach leaves. Pile on some grilled vegetables, then top with crumbled feta cheese and freshly ground pepper. Wrap like a burrito, cut into two halves, and enjoy! </div><div> </div><div>I made a total of six wraps out of the following ingredients:</div><div>Wrap-size tortillas (pack of 6)</div><div>One tub of hummus</div><div>1 pack of organic baby spinach (some spinach was leftover)</div><div>2 red peppers</div><div>1 large eggplant</div><div>2 medium zucchini</div><div>1 package baby bella mushrooms</div><div>4 ounces Greek feta cheese<br /></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1tag:blogger.com,1999:blog-982197247798812774.post-52175916019468499562010-07-07T17:10:00.002-05:002010-07-07T17:10:14.371-05:00Black Bean and Corn SalsaWe are in the midst of summer party season, with holidays and weekend cookouts abounding. I decided to mark the beginning of my 27th year of life by having a party this year, and of course even a late-night, beer drinking party can't be done without tasty party snacks! I promised myself I would keep it simple, with bags of tortilla and pita chips. I made a regular hummus and a lemon basil version, using fresh herbs from my little "garden" out back. These two dips were a hit, served with the pita chips and fresh veggies. I knew I wanted salsa, and this vegetable filled version is quick and so much more flavorful than a jar of processed salsa from the grocery store.<br /><br />I have been making this salsa since I set out on my own, and my mom made it for years before that. It's from the <a href="http://www.amazon.com/Colorado-Collage-Celebrating-Culinary-Artistry/dp/0960394648">Colorado Collage</a> cookbook, a great collection put out by the Junior League of Denver. I took it up a notch this time by grilling fresh corn, but it's also great with a simple bag of the frozen variety. You just toss together the fresh ingredients, let the flavors marry, then toss in fresh tomatoes right before serving. It's especially good later in the summer, when you can get local, in season corn and tomatoes. The salsa is amazing as a part of a Mexican spread, but is also great as part of any American cookout menu. It is rare to see a warm weather party at my house where this salsa doesn't make an appearance. Enjoy!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtr6PS8UtDnU6kFzHZA4eIRm-fGW8jRMW-9_3NDUxH9eXAj2epIXPVWx1Ov75m1_KVTxzMA0_dbKRnQLkxOdbLImtg_wbqisvn6DolyyLXATw_VVAU9YQJm4aGA6Ta_NnNdqTXiDbZWR1b/s1600/IMG_4102.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490529536079063330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtr6PS8UtDnU6kFzHZA4eIRm-fGW8jRMW-9_3NDUxH9eXAj2epIXPVWx1Ov75m1_KVTxzMA0_dbKRnQLkxOdbLImtg_wbqisvn6DolyyLXATw_VVAU9YQJm4aGA6Ta_NnNdqTXiDbZWR1b/s320/IMG_4102.JPG" /></a><strong><br /><span style="font-size:130%;">Black Bean and Corn Salsa</span></strong><br /><em>from <a href="http://www.amazon.com/Colorado-Collage-Celebrating-Culinary-Artistry/dp/0960394648">Colorado Collage Cookbook</a><br /></em><div> </div><div>15 oz can black beans, drained and rinsed</div><div>16 oz corn, fresh or frozen and defrosted</div><div>1/2 cup chopped fresh cilantro</div><div>1/4 cup thinly sliced green onions</div><div>1/4 cup chopped red onion</div><div>1/3 cup fresh lime juice</div><div>3 Tbsp vegetable oil</div><div>1 Tbsp cumin</div><div>salt and pepper, to taste</div><div>1/3 cup seeded and chopped tomatoes</div><div> </div><div>Combine all ingredients except the tomatoes. Cover and chill at least 2 hours, or overnight. </div><div> </div><div>Just before serving, chop the tomatoes and fold into the corn and bean mixture. Adjust seasoning as needed, and serve with tortilla chips. </div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1tag:blogger.com,1999:blog-982197247798812774.post-46284543659076384142010-07-01T16:32:00.001-05:002010-07-01T16:34:49.445-05:00Tuna Pasta Salad<div>About three years ago, Joe and I made a big decision and decided to give city living a try by moving to Chicago. We liked Kansas City, but felt drawn towards a bigger city, full of people and excitement. It was quite a leap of faith, and thankfully it has worked out better than we ever expected. I always thought I was a city person-- when I was little I used to talk about owning an all black and white apartment in New York City! Now, I have to laugh at what a city slicker I've become. I love tall buildings and busy sidewalks (well, except busy, slow sidewalks on Michigan Ave where everyone walks so slow I want to scream!), and I usually want to just visit other cities when I leave this one. Some people love the open sky in the countryside at night, but it just makes me jumpy because it gets so dark out there!</div><br /><br /><div></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhcRt_8K2GNnWr6ICi-JW-sebq6oHhqi4PvK9lz3VU1gOtnuDhkot9A8xt3cq1BvuHv-c4MP4RNQ2XkN1gCgX5MfWuP_B3n9MjDwys5zee4NyKinebcb5FdhVim-0HbSwT5OQucXk9niH/s320/IMG_3760.JPG" /></div><br /><div><br /></div><div style="text-align: left;">I wasn't always such a fan of the cement jungle, though, because growing up in Colorado meant there were lots of outdoor adventures with our family. I went to summer camp a couple times, had a season pass to snowboard at Breckeridge and Keystone, and used to really enjoy hiking on the weekends. My mom, ever the gourmet, made sure we were fed well even when exploring the parks and hiking trails. This salad was a staple of many of our hikes, and I always get nostalgic when I make it. I love dill and don't cook with it often enough, and I think it's that herb that makes this dish taste like summer. And besides cooking the pasta, this meal avoids the oven and stove. Being a one dish combination of protein, carbs, and veggies makes it a simple dinner, and I always make extra to take to work for lunch. Doesn't this beat a peanut butter and jelly sandwich for your next hike or day at the beach?</div><br /><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BF7UxE1F2VYZwj8gNyZaaBumq90MbRSBGq07zf3CjKNyfxHtMcdgC2KSFA96WsJd46UZeFG7X4boqr8HUltlrUELCO3JPueyRR2BWFIL-44gDkMf1s2EzrOhGaSi55HkHN9ompHi1SCu/s320/IMG_3756.JPG" /></div><br /><br /><div><br /><div><div><div><span class="Apple-style-span" style="font-size: large; "><b>Tuna Pasta Salad</b></span></div><div><i>from my mom... and maybe a cookbook from her collection?</i></div><div><br /></div><div>4 cups cooked small pasta shells</div><div>1 1/2 cups tuna (cooked shrimp are also great for this!)</div><div>1/2 cup peas</div><div>1/2/ cup green onions</div><div>1/4 cup parsley</div><div><br /></div><div>Combine above ingredients in large bowl.</div><div><br /></div><div>Make dressing:</div><div>1/2/cup plain yogurt</div><div>1/2/ cup mayonnaise</div><div>2Tbsp chopped fresh dill</div><div>2 Tbsp lemon juice</div><div>2 tsp lemon zest</div><div>salt and pepper</div><div><br /></div><div>Toss pasta mixture with dressing. Chill and enjoy!</div><br /><div></div></div></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1tag:blogger.com,1999:blog-982197247798812774.post-36463592296969062152010-06-29T17:01:00.005-05:002010-06-29T21:51:24.748-05:00CSA Cooking: Blueberry and Rhubarb Crisp<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488389020926171282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7ukUKxQTYZ5NhmmhuTYZimyo7Uzjj7OUM4yNx7PC1irhMOjbKyF87Vhf97mUZYDrf0gjO-8raHRzRZSwJdsPxyQwf4qWRJptWAQ7bcoYWF0gbhI1baHVosibSeqg01ZOvuqK9cQmg2tn/s320/IMG_4116.JPG" /><br /><div><div> Last week we picked up the first share of our CSA for this summer. CSA stands for Community Supported (or sponsored) Agriculture, and it means you buy into a share of the farm and get fresh, organic produce on a weekly (or bi-weekly) basis. It's a great way to get beautiful, fresh produce, and to support local family farms. Also, as someone who loves to cook, it is a great challenge to try new ingredients and recipes. I can give our previous CSA credit for introducing me to kale, which we now eat on a regular basis. <br> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488391580393264818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUbGCKrK2JuMCbAeh8QeoWxvjW1SQ9aBGLwzXHv6pw3RL0MMxj52oKbHqHo7HqaAgQUW5e96Tz-S4-VxMwmhDoV09LpZQp1Vh7sbgYAzdg975dGbnu844_YmRtTpb3smZvdWNVoBQCMpu/s320/IMG_4070%5B1%5D.JPG" /> <div align="center"><em><span style="font-size:85%;">This week's share included rhubarb, garlic scapes, mushrooms, oregeno, snap peas, lettuce, and kale. It was all so fresh!</span></em><br><br><br /><br /></div><div>This year we are doing a half share from Simply Wisconsin, which is actually a group of farms that work together for the CSA shares. It means we get to support lots of different farms, and we should get better quality and variety that we would get from a single farm. Some might say that this is a kind of weak way to do a CSA, and that you should really commit to supporting a single farm, but I really like the idea of getting produce from so many places. And the woman who organizes the whole operation, Deb, is so informative and helpful! I think it's going to be a great experience, and next year we'll most likely commit to more than the half share we're doing this year.<br> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488389001030408962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMfL1UBeS-aFWZQPQ7O-Aw8iJxqbBTb30WTqec7moAocGOQWC4s9VLbQUbgWb38tdZ290iANIxRVsVZ56JEW6Kcucw728nF5cMUY4PSRQH_Jt7uMrHVQ4sQNIS96x4F-ZUASClxRXBVva/s320/IMG_4111.JPG" /></div><div align="center"><em><span style="font-size:85%;">A colorful mix of rhubarb and blueberries</span></em></div><div><br> </div><div>The first pick up included a lot of great looking produce, and I was most excited about the rhubarb, which I have never cooked with before. I thought about doing some kind of muffin or scone, but most of the recipes I found were for sweet desserts or rhubarb chutneys or sauces. I didn't want to do a strawberry and rhubarb combination, because that seemed too easy. I have been eating a ton of blueberries lately, though, because the organic half pints have been on sale at my grocery store a lot lately. I found this recipe for Blueberry Rhubarb Crisp with Pistachio Crust online, and couldn't resist the combination. It came together easily, and was a nice mix of sweet and tart. The crust was buttery and rich, and the pistachio made this a better than ordinary topping. A wonderful summer dessert!<br></div><div> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488389009136522898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiga92m4R_VycsbjCQ3JEWLmaSqf3JIRXuQVorzNaVRQuD8kdIs4qAmqfI8sBT8MToSKzuq-tKSXE69tkZxgmZJPsskryisFQ_USZQnZ0VamTUVKqANTkQ7KgyweR-siZP_gTqoaPf4tfki/s320/IMG_4114.JPG" /><br /><br><br><br /><br /><div></div><br /><div><b><span class="Apple-style-span" style="font-size:large;">Blueberry Rhubarb Crisp with Pistachio Crust</span></b></div><div><i><span class="Apple-style-span" style="font-size:medium;"><a href="http://www.epicurious.com/recipes/food/views/Blueberry-Rhubarb-Crisp-with-Pistachio-Crust-101793">from epicurious.com</a></span></i></div><div><br /> </div><div>1/3 cup granulated sugar </div><div>2 tablespoons all-purpose flour </div><div>3/4 pound rhubarb </div><div>2 cups blueberries (about 11 ounces) </div><div><br /> </div><div>For topping </div><div>1/3 cup shelled natural pistachios </div><div>3/4 cup unbleached all-purpose flour </div><div>1/2 cup granulated sugar </div><div>1/4 cup packed brown sugar </div><div>6 tablespoons cold unsalted butter </div><br /><div></div><div> </div><div>Preheat oven to 375°F. and butter a 2-quart shallow baking dish. </div><div> </div><div>In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish. </div><br /><br /><div>Make topping:</div><br /><div>Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well. </div><div> </div><div>Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes. </div><div> </div><div>Serve crisp warm or at room temperature.</div><div> </div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-83694325135201649032010-06-19T15:20:00.008-05:002010-06-19T16:14:00.243-05:00A pizza revelation<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484591002596977970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Z3H-Io72nB2oJ_0ikVQx5VCQ28i7ftoBwUoQzP_BuF-Hv9AqJMtiH3PqlYvpWBF06DMJGcbuYlvXZopszC7kznSKALQvm0u7Vbyv5fSwtskU06mvMSMVTIPjQ00bQId0Cs4wBeogVw54/s320/pizza+002.jpg" /><br /><div>For as long as Joe and I have been together, pizza has been an important part of our lives. In college Joe worked at <a href="http://www.shakespeares.com/">Shakespeare's</a>, the quintessential college town pizza joint in Columbia. Back when I had a crush on him, I dragged my friends to there just so I had an excuse to run into him. On our first date, we spent a couple hours talking over beers at the downtown location. Some of his best friends from college were a result of his pizza making days, and he had plenty of fun nights working and hanging out with that motley crew. </div><div><br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484591024557176706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqHiypmaz2K4hKxUVB7-UzmBuEse6WCwLyQKr-QHrkozL6X_AY9XVoeOiFYw2JGgO9-ALGr5iqSjZi7xBMk196mZKXaiQZvq-OwdCz_b010gZU6RtO6v_eDYYLXRSagKgmprLeSv3iovV/s320/pizza+004.jpg" /><br /><div><div>Obviously, this means Joe is the chief pizza maker at our house. He still loves making fresh dough and topping it with various combinations of veggies and meat. I love this, too, because it means I should just get out of the kitchen and let him work his magic. And there are some nights when I've worked a few shifts in a row and have feet that are aching more that usual, when I like nothing more than to let him take the reigns with dinner. The results of this tend to be pretty delicious!</div><br /><div>Last week I suggested we grill the pizza, which I've played around with a couple times before. In the summer it is a great way to make pizza without overheating your whole kitchen. We figured out the ideal pizza making technique this time around, and I think I will insist on having Joe grill our pizza from now on. You see, I am not the skilled pizza tosser that he is, and when I've grilled pizza in the past the crust has always been a little bit on the thick side. This never seemed like a problem, but once Joe pulled his thin crust pizza off the grates I knew his pizza had just blown mine out of the water. The thin crust had a perfect chewy texture from being cooked on the grill, since it is hotter than our oven, and it gets little charred bits in spots. It's reminiscent of the fancy wood oven pizzas that you pay $2o bucks for at trendy pizza places, and you can't beat the comfort of your own porch on a beautiful summer night. Even when it gets cold, I'm going to encourage Joe to keep grilling the pizza, because the texture of this crust is something we've never managed with our pizza stone in the oven. Give it a try, and thank me later ;)</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484590984851490306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmoK0SlAhgYQrbYudwGjS20PNZeeHGyEYtxef9nThBQvIMmBAQbiVWPyTZQWAELaalPy3oGAmhw4FiE-t3d1PBOR4bgu5VigFpPt15XsEAaMw9gAmsVFMdhzCrg2uXPGwjU7Kt4UmP28n/s320/pizza+001.jpg" /><br /><div>Here's what you do. First, roll out your dough as thin as you can get it. Feel free to play around with tossing the dough, but have extra dough available if you're a novice. Get your grill nice and hot, and wipe an oiled rag over the grates to avoid having your pizza stick. Transfer the pizza dough to the grill, close the lid, and walk away for 3-4 minutes. Start checking the pizza every minute, and remove onto a cutting board or pizza peel when you start to see charred spots on the crust. Flip the pizza over, so the well done side is facing up, and top the pizza however you like. Then transfer the pizza back to the grill to finish cooking the bottom of the pizza. If it starts to look too crisp on the bottom, transfer to the upper rack on the grill until the cheese and other toppings are warm. Use the peel to get the pizza off the grill, slice, and enjoy!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484591033620810802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlmOQ-ylcxEXKNh6gSrcVPWQl0dw_pyrcFjrSOaAqzSIzSe5eBjbKkHbcuYdOOZ0F9ak-D_6GC2NxV0lO6wvdLZMgpOG2h_Y2mAOE7mDChWYYS8QYO0xy-sCDiwpqKSjXgBHTGTharmaE/s320/pizza+008.jpg" />If you make a pizza with fresh tomatoes, mozzarella, and basil, the leftover ingredients can be tossed with pasta, tuna, olive oil, and balsamic vinegar to make a quick and easy lunch!<br /></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-84863070274206415952010-06-13T15:43:00.002-05:002010-06-13T15:54:34.770-05:00Quinoa Loaf<div><br /></div><div>I love grilling out and dining al fresco during the summer months, but there are times when traveling and enjoying the season with friends leads to too much indulgence. We've already had a few weekends full of excessive eating and drinking, and by Sunday night I'm swearing that the upcoming week we'll only eat vegetables and drink water. This healthy dinner recipe is perfect for when you need to detox a little without sacrificing flavor.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdYpvPpfubQYyeCkjoLI4WnY_5lzBz3lY9WkGeVgbOvQwkCuAJG8gF8aQ-gnP_jvSqauNOaIrRR6YDLGm_QBclYti54VwHSY1ySh4mop7TxecAJzOAL0IiGAsN88twLe0_Ff423Neg3fC/s320/IMG_3445.JPG" /></div><div><br /></div><div>This quinoa loaf caught my attention on the Whole Foods website a few months back, and I've enjoyed it a few times already. It is a vegan recipe, with minimal fat and tons of flavor. The loaf is satisfying without being too heavy, and works great for lunchtime leftovers. You can play around with the vegetable mix-ins, although it's really good as the original recipe is written. And it was a great excuse to use some of the fresh thyme from my tiny little patio garden!</div><div><br /></div><div><div style="text-align: center;"><br /></div></div><div><div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4Fv0hxwwzlQIvLSPyBl-BBCPNCZJESu8TBem4zU9iUXgXWMif3g85TJ1KleXDFCdPfEgdImi8VxmXjslGLDIe6JsIn1tSbEF0b1GhelYk1NU-Ix6osP2nETHmAyHJADjlrgfCkr5C7e8/s320/IMG_3450.JPG" /></div><br /><div><div style="text-align: center;"><br /></div><b><span class="Apple-style-span" style="font-size: large; ">Quinoa Loaf</span></b></div><div><i>from </i><a href="http://wholefoodsmarket.com/recipes/2672"><i>the Whole Foods website</i></a> </div><div><br /><div>Ingredients</div><br /><div>1 tablespoon extra virgin olive oil, plus more for greasing </div><div>8 ounces button mushrooms, sliced </div><div>Salt and ground black pepper to taste </div><div>1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained </div><div>3/4 cup rolled oats </div><div>2 cups cooked quinoa ( <a href="http://www.wholefoodsmarket.com/recipes/2662">How to Cook Quinoa</a>) </div><div>1 cup frozen green peas </div><div>1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme </div><div>10 sundried tomatoes packed in oil, drained and chopped </div><div>1 cup (about 1 onion) chopped red onion</div><div><br /></div><br /><div>Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. </div><div><br /></div><div>Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.</div><div><br /></div><div></div></div></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com2tag:blogger.com,1999:blog-982197247798812774.post-84598119903270559162010-06-10T10:37:00.002-05:002010-06-10T10:37:00.079-05:00Homemade Vegetable StockThis homemade vegetable stock has been a part of my soups, risottos, and other vegetarian cooking for a couple months now. Before this I was pretty addicted to the Trader Joe’s vegetable stock concentrate packets, but they’re only sporadically available in the stores. I live in fear of them being discontinued, so I decided I needed to try my hand at making my own veggie stock. This version was recommended to me by <a href="http://www.thechoppingblock.net/blog/2010/06/its-time-to-let-loose.html">a coworker</a>, who had developed the recipe for a vegetarian cooking class. It does take more time (and potentially money) to make this stock, but I love knowing exactly what is in my food! And I took<a href="http://foodonthedole.blogspot.com/"> another coworker’s </a>advice to reduce the stock by about half, and then to freeze it in ice cube trays. These little concentrated cubes are great to have in my freezer, ready for any vegetarian cooking needs.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bsB4ewHmMWvLKuRd_p9c-Ja2hXHtaLzcrel5VGKFjPShzSBLHsDFWHqczPmmaj1Jt85j_e0c2D-8I662cxZovQfPFAJ4vRZmAo59ia9BkxlnnhpPW36eru1VduKBhtceTvCr4m4li8JA/s1600/IMG_3563.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480412703629370034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bsB4ewHmMWvLKuRd_p9c-Ja2hXHtaLzcrel5VGKFjPShzSBLHsDFWHqczPmmaj1Jt85j_e0c2D-8I662cxZovQfPFAJ4vRZmAo59ia9BkxlnnhpPW36eru1VduKBhtceTvCr4m4li8JA/s320/IMG_3563.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLd7Vuha3meOuyJsuO52YYduOCaIWf5JJd7BCT6FbesSaKyEH_QgJnzjicLI-hWt9C2TLuWRQXqMqzn-07N6a0NgDlABaRIm3yTAT4rbqKmt5jstfOwHY30SvObJVQ8Xpzm1a058TPfue/s1600/IMG_3561.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480412450074103490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLd7Vuha3meOuyJsuO52YYduOCaIWf5JJd7BCT6FbesSaKyEH_QgJnzjicLI-hWt9C2TLuWRQXqMqzn-07N6a0NgDlABaRIm3yTAT4rbqKmt5jstfOwHY30SvObJVQ8Xpzm1a058TPfue/s320/IMG_3561.JPG" /></a> <div><span class="Apple-style-span" style="font-size:large;"><b><br /></b></span></div><div><b><span class="Apple-style-span" style="font-size:large;">Homemade Vegetable Stock</span></b></div><div><i>from The Chopping Block</i></div><div><br /></div><div>Yield: 8-10 cups stock</div><div><br /></div><div>2 tablespoons extra virgin olive oil</div><div>3 medium onions, large dice</div><div>3 medium carrots, large dice</div><div>3 stalks celery, large dice</div><div>2 bulbs fennel, large dice</div><div>3 cups cremini mushrooms, rough chopped</div><div>1 cup white wine</div><div>12 cups water</div><div>3 roma tomatoes, cut into large pieces</div><div>1/2 bunch parsley stems</div><div>6 sprigs fresh thyme</div><div>10-15 black peppercorns</div><div></div><div>1. Preheat oven to 425º.</div><div><br /></div><div>2. In a heavy roasting pan, toss together the olive oil, onions, carrots, celery, fennel and mushrooms. Roast until lightly caramelized, about 25-30 minutes. Transfer the roasted vegetables to a stockpot.</div><div><br /></div><div>3. Deglaze the roasting pan with the white wine, scraping up any browned bits. Add the wine to the stockpot. </div><div><br /></div><div>4. Add the water, tomatoes parsley, thyme and peppercorns to the pot and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for about 45 minutes.</div><div><br /></div><div>5. Strain the stock through a fine sieve, chill until room temperature and refrigerate for up to 5 days.</div><div><div style="TEXT-ALIGN: left"><span class="Apple-style-span"><br /></span></div><div><div></div></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com0tag:blogger.com,1999:blog-982197247798812774.post-14322772206447368622010-06-08T09:41:00.003-05:002010-06-09T07:46:39.605-05:00Summer Fruit Crostada<div><div><br /></div><div>Last summer I worked numerous kids and teens cooking camps with my friend Allie. We had a lot of fun with the little ones, and I think we would both agree that this crostata is one of the best recipes that came from those curriculums. The sweet crust has a great texture thanks to the cornmeal, and you can’t beat making this with fresh summer berries. I love the rustic look of this dessert, and think it is a wonderful end to any summer cookout or dinner party. Allie and I finally made this over spring break, and used a combination of strawberries and blueberries. It is sweet and indulgent, and is an especially good treat now that fresh local fruit is starting to show up in the markets. </div><div><br /></div></div><div>If you live in Chicago and have children, check out the kids and teens cooking camps at <a href="http://www.thechoppingblock.net">The Chopping Block</a>. They're so much fun, and the kids learn a lot! </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqoHU01peGzE272kvcliLYfl_sfxn0O1E_9xIZtZV3Q0R8t6wDX6pORI-lQ8KUCgpmhQ4WE-SBYpcSGIacIXJhzX2Ad5n4sPWYjROk1sfXKR9_ZrJZOsyT7g8vkp9zd4bApOeh5XfSa1I/s1600/IMG_3555.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480413398835588946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqoHU01peGzE272kvcliLYfl_sfxn0O1E_9xIZtZV3Q0R8t6wDX6pORI-lQ8KUCgpmhQ4WE-SBYpcSGIacIXJhzX2Ad5n4sPWYjROk1sfXKR9_ZrJZOsyT7g8vkp9zd4bApOeh5XfSa1I/s320/IMG_3555.JPG" /></a><br /><div><b><span class="Apple-style-span" style="font-size: large;">Fruit Crostatas</span></b></div><div><i>from <a href="http://www.thechoppingblock.net">The Chopping Block</a></i></div><div><br /></div><div>1 1/2 pounds seasonal fruit, such as strawberries or peaches, cut into 2” pieces </div><div>1/4 teaspoon grated orange zest </div><div>1/4 cup flour </div><div>1/4 cup granulated or superfine sugar </div><div>1/4 teaspoon salt </div><div>1/4 teaspoon ground cinnamon </div><div>1/8 teaspoon ground allspice </div><div>1/2 stick unsalted butter, melted</div><div>Cornmeal Pie Dough (see below)</div><div>1/2 cup heavy cream, whipped to soft peaks</div><div><br /></div><div>1.<span class="Apple-tab-span" style="white-space:pre"> </span>Preheat oven to 375º. </div><div>2.<span class="Apple-tab-span" style="white-space:pre"> </span>Toss the fruit with the zest, flour, sugar, salt, cinnamon, allspice and melted butter until evenly coated.</div><div>3.<span class="Apple-tab-span" style="white-space:pre"> </span>Roll pie dough to 1/8-inch thickness. Mound fruit filling into the middle of the rolled out dough, leaving a 1 ½” border. </div><div>4.<span class="Apple-tab-span" style="white-space:pre"> </span>Fold edges inward, partially covering the filling. </div><div>5.<span class="Apple-tab-span" style="white-space:pre"> </span>Bake until the filling is bubbly and the crust is golden brown about 30 minutes. </div><div>6.<span class="Apple-tab-span" style="white-space:pre"> </span>Remove from oven and allow to cool. Serve slices with a dollop of whipped cream.</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg86nCDRL2BYGa8LKdjyFPMUu4IwMUiQZL97O07L62KqKLJqgND1VQnVuFCiDA77K0P5Nc8gPmmAokaB52lDSin57dID0OpuUJ5hgY4C5QKjig_Woalif4fxlT2eU7xZlSdFc-tysq4TQo/s320/IMG_3553.JPG" /></div><br /><div></div></div><div><div><b><span class="Apple-style-span" style="font-size: large;">Cornmeal Pie Dough </span></b></div><div><br /></div><div>1 1/2 cups all-purpose flour</div><div>1/2 cup cornmeal</div><div>1/2 cup sugar</div><div>1 teaspoon salt</div><div>2 egg yolks</div><div>3 tablespoons cold water</div><div>8 tablespoons cold butter, cut into pieces</div><div><br /></div><div>1.<span class="Apple-tab-span" style="white-space:pre"> </span>In the bowl of a food processor, combine flour, cornmeal, sugar and salt. </div><div>2.<span class="Apple-tab-span" style="white-space:pre"> </span>In a small bowl, whisk together the yolks and water. </div><div>3.<span class="Apple-tab-span" style="white-space:pre"> </span>Add butter to flour mixture and process until the consistency of wet sand. Slowly add in egg mixture until a ball is formed. </div><div>4.<span class="Apple-tab-span" style="white-space:pre"> </span>Form into a flat disk, wrap in plastic, and allow to rest in refrigerator for at least 2 hours or up to 3 days. </div><div><br /></div></div></div>Erinhttp://www.blogger.com/profile/16431697411930332651noreply@blogger.com1