tag:blogger.com,1999:blog-37894117098095739302024-03-14T03:20:46.960-07:00Chef and the CityNataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-3789411709809573930.post-80507024016968365902013-09-24T15:08:00.007-07:002013-09-24T15:08:57.642-07:00The Best Things In Life Are Filled With PumpkinPumpkin. The quintessential sign that fall is here. What used to be a Thanksgiving pie filling and a luminous Halloween decoration is now making its way into EVERYTHING- almost absurdly. Don't get me wrong, I love autumn and all it's pumpkin-y goodness, but what place does squash have in coffee and beer and...<a href="http://flavorwire.com/339904/the-12-most-unnecessary-pumpkin-flavored-products/2/" target="_blank">Pringles</a>? After all, no one offers a butternut squash latte. Or a spaghetti squash lager. Because that would be gross, right? But pumpkin, the prize child of the harvest, gets special treatment. I think what happened was the pumpkin teamed up with his friends, sugar and cinnamon, and schemed their way into everything edible while simultaneously tricking the average American into thinking that their "pumpkin" goody was healthy. Oh, the conniving pumpkin...<br />
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Now that I've just ranted out against pumpkins, let me reiterate how much I love pumpkin- that it's, the pumpkin that has been mixed with sugar and cinnamon, nutmeg and cloves, then baked within a buttery oatmeal cookie crust...Cue my latest creation (when I say "my" I mean someone else's recipe): Pumpkin Pie Crumb Bars. If you're looking for an off-beat treat to bring to harvest party or reinvent Thanksgiving dessert, this is perfect. Perfect as a pumpkin should be. Happy fall!<br />
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<u><b>Pumpkin Pie Crumb Bars</b></u></div>
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Preheat oven to 350 degrees and grease a 8x8 or 9x9 pan.<br />
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Mix together 1 1/4 cup each <b>flour</b> and <b>oats</b>, 1/2 teaspoon each<b> salt </b>and <b>baking soda</b>, and 1/2 cup each <b>white sugar</b> and <b>brown sugar</b>. Once incorporated, add 3/4 cup <b>melted butter</b> (unsalted, if possible) and 1 teaspoon <b>vanilla</b> (mix the vanilla into the butter, then add butter mixture to flour mixture). The final product should not be dry nor crumbly. You want it like a cookie dough, but not as sticky. Press half of this mixture into the greased pan and bake for 15 minutes.<br />
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While this is baking, mix together another 1/4 cup each <b>white </b>and<b> brown sugar</b>, 1 teaspoon <b>cinnamon</b>, 1/2 teaspoon <b>nutmeg</b>, 1/4 teaspoon each <b>ginger </b>and<b> salt</b>, and a pinch of<b> cloves</b>. You could also use pumpkin pie spice if you have it (about 2 teaspoons). Next, add one whole <b>egg </b>and one <b>egg yolk</b> and 1/2 teaspoon <b>vanilla</b>. Then, add a 15-oz can of <b>pumpkin</b> (plain pumpkin- not the pumpkin pie filling) and 1/3 cup of<b> half and half or evaporated milk </b>and mix until well combined.<br />
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Once your bottom cookie crust layer comes out of the oven, pour the entire pumpkin mixture on top, spreading evenly over the crust. Put right back in the over and bake for another 15 minutes. Then, remove and carefully sprinkle the remaining cookie mixture over the top of the pumpkin. You should have enough to completely cover the top. Return to the oven for about 20-25 minutes or until the cookie crust is golden and the center isn't jiggly.<br />
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This part is essential- cool for AT LEAST one hour at room temperature. This isn't a dessert that is better warm. If time permits, cool in the fridge for another hour (or overnight) for an even better consistency and taste. Top with <b>whipped cream</b> and maybe a dash of cinnamon if you really want to be a fancy-pumpkin-pants.<br />
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100% credit for the recipe goes to <a href="http://www.cookingclassy.com/2013/09/pumpkin-pie-crumb-bars/" target="_blank">Cooking Classy</a>, which I found via Pinterest. Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-59690357783293668582013-09-13T15:59:00.001-07:002013-09-13T15:59:34.144-07:00ShellabrationA way to a man's heart is through his stomach. A way to 3 men's hearts? Stuffed shells of course....<br />
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Two of Michael's best friends from California (and also the best man and a groomsman in our wedding) visited Boston this past week. I took their visit as an opportunity to finally cook up something different. I have to give credit to my brother (and fellow blogger- check out <a href="http://dgnourish.blogspot.com/" target="_blank">Nourish</a>) for the idea. He just moved to Philadelphia to pursue PA School at Drexel University (go Dragons!) and cooked this for his inaugural dinner in his first apartment. I tweaked the original recipe a bit and made my own sauce, which is a new must in my book. I've gone back and forth on my opinion of jarred pasta sauce, but lately I've been finding them too sugary and extremely bland. Nothing beats a homemade sauce. It's easy to make, it keeps forever in the freezer, and you get more bang for your buck. What's not to love?<br />
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<i>For the sauce...</i><br />
-Sautee one minced <b>onion</b> (white or yellow) and 3-4 cloves of minced <b>garlic</b> in <b>olive oil</b> over medium high heat for about 5 minutes. Be careful not to burn anything!<br />
-Add one 28-oz can plus one 14.5-oz can of <b>whole San Marzano tomatoes</b>. They are more expensive than the non Marzano's, but there's a reason to that. It's worth the extra buck.<br />
-Using an <a href="http://www.crateandbarrel.com/cuisinart-2-speed-smart-stick-hand-blender/s567957?a=1552&device=c&network=g&matchtype=&gclid=CIevsKS4ybkCFXRp7AodIgIAlw" target="_blank">immersion blender</a>, blend up the sauce to your desired consistency. I ended up adding another can of diced tomatoes. You could also add tomato paste prior to adding the whole tomatoes for a thicker sauce.<br />
-Bring to a low boil and add salt and pepper to taste. You can add anything else here, too. Fresh or dried herbs (like basil, tarragon, thyme, parsley, oregano) or if you want a kick, red pepper flakes.<br />
-The sauce is ready to use or store in an airtight container in the fridge.<br />
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<i>For the shells...</i><br />
-Boil a large pot of water, salt it when it reaches a boil, and carefully add one box (12-oz) of <b>jumbo pasta shells</b>. Cook according to package directions (about 9 minutes). Carefully drain and let dry on a baking sheet lined with a paper towel (they need to be cool to handle, and you want to separate them so they don't stick together).<br />
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<i>For the stuffing...</i><br />
-While the shells are cooking, brown about 1lb<b> italian sausage</b> (you can also used ground beef, ground chicken or turkey, or completely omit the meat).<br />
-Also while the shells are cooking, mix together 15-oz <b>ricotta cheese</b>, 1 <b>egg</b>, a good handful (about 3/4 cup) of <b>parmesan cheese</b>, and 1/2 a box (about 5-oz) <b>frozen chopped spinach</b> (previously defrosted and drained). Add <b>salt and pepper</b> to taste. I also added some fresh <b>parsley</b> and <b>basil</b>.<br />
-If you're using meat, add cooled and drained meat to the cheese mixture.<br />
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Now put it all together...<br />
-Spread a thin layer of sauce on the bottom of a <b>large casserole dish</b> (13 x 9 pyrex is my go-to).<br />
-Stuffed your cooled shells with a heaping tablespoon full of the cheese-meat mixture, and place on top of sauce.<br />
-Continue until the dish is full (but don't overcrowd)<br />
-Bake in a preheated 375 degree oven for about 30 minutes. During the last 15 minutes, sprinkle <b>mozzarella cheese</b> on top.<br />
-Serve with extra sauce, crust bread, and a simple salad.<br />
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ENJOY!<br />
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Side note: I ended up having about 15 extra shells and not enough stuffing, so if you upped the ricotta cheese to the larger size container you would be able to make another (smaller) casserole to either freeze or feed an army :)<br />
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I've seen a Pinterest recipe for Mexican stuffed shells, so perhaps I'll try that next. Stay tuned!<br />
<br />Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-13163646817085241242013-09-09T16:20:00.002-07:002013-09-09T16:20:29.354-07:00Infusion de MiguelThis recipe is 100% Michael. And 100% awesome. He got the inspiration from a local restaurant called <a href="http://www.themissionbar.com/ordereze/default.aspx" target="_blank">The Mission</a>. It's a perfect late summer cocktail when watermelon is in season and tequila is tasty (tequila is always tasty, but it does lend better to summer days).<br />
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First, you need a big jug. Anything glass with a lid works. You can get one like in the picture at TJ Maxx or Marshall's for less than $20. For <b>1.75 liters of tequila blanco</b> you need the following:<br />
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<b>1/4 of a watermelon</b>, cut into triangles with the rind left on. <br />
<b>1 cucumber</b>, sliced into 1/2" round<br />
<b>2 medium hot peppers</b>, cut into thin rounds (jalapenos was in the original recipe, but our grocer was fresh out [pun intended] so I used two red chili peppers and a habanero)<br />
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Place fruit & veg in the big jug then top it off with the tequila. A little note on tequila while I'm at it- do yourself a favor and don't buy anything less than 100% agave. Jose Cuervo is not tequila...And don't be tempted by Patron. It's a decent tequila masked by a fancy label and a Cadillac status. Branch out- try Milagro, El Jimador, Camarena, Hornitos. And for this recipe make sure you buy a blanco (aka: clear) tequila.<br />
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To make the actual cocktail, shake up <b>1 shot tequila infusion</b>, <b>1/2 shot lime juice</b> (about 1/4 lime squeezed), and a <b>teaspoon-ish of agave nectar</b>. Cocktails are all about preference. You like sweet cocktails, go heave on the agave. Potent cocktails, heavy on the tequila.<br />
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The infusion should keep a good couple weeks at room temperature, maybe longer. And now that you have a big jug, you can infuse your own concoction. Let me know if you have any successes!<br />
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Cheers!Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-55696316851363190382013-07-26T15:18:00.001-07:002013-07-26T15:35:57.351-07:00Where Has the Summer Gone?Finishing my masters<br />
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Teaching English to foreign adult-students</div>
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Training for a marathon (and this just in, a mini-triathlon, too)</div>
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Learning how to swim for said triathlon</div>
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Teaching spinning</div>
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Planning my wedding </div>
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Contemplating my next move...</div>
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...Those are all the things I'm doing right now. Oops, I forgot to add "making people pity me." JK. I promise I'm not complaining. I like my life jam-packed. Idle time and I don't get along well. But needless to say I'm busy. I have been able to squeeze in a couple summer time treats. The annual Indy 500 trip was awesome as always. A little cooler than usual which was nice, and for those of you who don't follow racing, Tony Kannan won which was a long time coming and I great feat to witness. I've also made it to the Cape a couple times. Once when my brother visited (he laughs that I call it "the Cape." I've become such a New Englander). And technically we didn't even go to "the Cape." We went to "the Vineyard," as in Martha's Vineyard. It was my first time there and I loved it. Quaint. Quiet. Quintessential. There isn't anything better in the summer than spending the day at the beach, picking up fresh swordfish on the way home, and barbecuing outside. The second Cape visit was when my parents visited around the 4th of July (aka my dad's birthday, aka the day before my wedding plus one year). One notable foodie adventure was a place called <a href="http://www.theglassoniondining.com/The_Glass_Onion/Home.html" target="_blank">the Glass Onion</a> in Falmouth, MA. Upscale, delicious food without the pretentious atmosphere. Good wine. Great company. Lots to celebrate...After my parents' visit, things have been pretty low key around here. Some day trips to the beach. Backyard barbecues (ok, front stoop barbecues). Tackling the aforementioned list of things to do. Speaking of...I have some things I need to do :) So until next time, I'll leave you with a photo montage of my summer so-far...<br />
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How to Make a Dang Good Margarita (See Below)</div>
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<tr><td class="tr-caption" style="text-align: center;">Beer Sampling @ BigWoods in Indiana</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">How to Make a Dang Good Salad (See Below)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cherry Pie for the Star-Spangled Birthday Boy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Port on the Port (in Falmouth, MA)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grilling things in Foil Packets. Yum!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A Wicked Hot Game @ Fenway on the 4th of July</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fireworks over Boston. Beautiful<br />
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<b>Dang Good Margarita: </b>Step one, don't buy mix. Step two, buy good tequila (100% agave). Step three, fresh squeezed lemon, lime, and orange juice (one lemon, one lime, half an orange per marg). Pour juice, a couple shots of tequila, and a shot of Grand Marnier or orange liquor over ice. Shake it up, pour it into a rock glass (with a salted rim if that's your thing- it's definitely my thing), and top it off with club soda. Lime flavored sparkling water is really good here, but any variety works. <div>
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<b>Dang Good Salad</b>: Step one, don't buy dressing (that's the only smart-alec step I have for this one). The key to a really good (family style) salad is layering the ingredients and not over dressing it (and not using bottles dressing, as mentioned). Start by cutting up your salad fixings and tossing it together in a big bowl. Lettuce, mixed greens, cucumber, bell pepper, carrots, tomato...whatever you like in a salad is fair game. Make sure everything is washed and dried. No one likes soggy salad. Next, sprinkle over a generous handful of parmesan cheese, and a not as generous handful of salt, pepper, and seasoning salt (if you have it). You can always add more seasoning, but not take it away. No one likes a salty salad. Right before you're ready to eat, drizzle some olive oil, red wine or rice vinegar (or both!), and juice from about half a lemon over the top. Again, use sparingly. You can always adjust later. Use your hands to toss the salad (please wash them first- your guests will thank you). Test-try a bite and see what it needs. More salt? More oil? It's your call.<br /><br /></div>
Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-31316584279994293862013-05-04T19:16:00.001-07:002013-05-04T19:16:49.960-07:00Cookin' Cajun for Cinco de MayoSo, on the eve of Cinco de Mayo, when everyone is making tacos and margaritas, I decided to throw a curve ball and cook cajun. (However, I did not omit the margaritas. Drinking one as we speak). My Cajun inspiration was a lovely little pasta joint in Mission Hill across the street from the school I was student teaching at. It took me until the last day of student teaching to actually be coaxed into going there (I'm a brown bag lunch kind of girl), but I am so glad I did. <a href="http://www.lillysgourmetpasta.com/" target="_blank">Lilly's Pasta</a> is a hidden gem- and they deliver to the Boston/ Cambridge area! But if you don't live close by, fear not. I was able to perfect their Cajun pasta so that you can make it in the comfort of your own home.<br />
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I also have to give credit to the amazing Pioneer Woman, Ree Drummond. One of my favorite bloggers slash Food Network Stars. Her recipes never fail to make my mouth water, and her blog is amazing for home cooks (http://thepioneerwoman.com/). If it's easier, just follow her recipe for <a href="http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/" target="_blank">Cajun Chicken Pasta</a>, I promise I won't be offended. If not, here is my rendition.<br />
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Prep work: slice up one <b>green pepper</b>, one <b>red pepper</b>, and half a <b>red onion</b> (I'm sure a white onion would be OK too). Chop three cloves of <b>garlic</b> while you're at it. Put a large pot of water on to boil for your pasta. <br />
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Next, heat a large skillet over medium- high heat to cook your protein. I happened to have<b> <a href="http://www.johnsonville.com/betterforyou/products/chicken-sausage-cajun.html" target="_blank">Cajun Spiced Chicken Sausage</a></b> (how convenient!) so I heated that up. But like Lilly's and Ree's recipes, you can use chicken. If you go the sausage route, cook the links for a few minutes until heated through (they are already fully- cooked, so no need to go overboard here).<br />
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Once your protein is cooked, remove it from the pan and add a tablespoon each of <b>butter</b> and <b>olive oil</b>. To the buttery-oily goodness, add your veggies (green and red pepper, onion and garlic). Season them with <b>Cajun seasoning</b> (*see below*) and cook for a good 5-10 minutes until the veggies are soft and slightly browned.<br />
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Meanwhile, your water is probably boiling, so add some salt and a box (~1lb) of <b>pasta</b>. Any type of pasta will work here. Cook the pasta according to package directions (and maybe a minute less). No one likes overcooked pasta!<br />
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Once your veggies are cooked, add one 14.5 oz can of<b> diced tomatoes </b>and continue cooking for another minute or two. Remove from pan (i.e: pour into a bowl that your tall fiance got down from the top shelf and set aside).<br />
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With the pan back on the stove, add a 1/2 cup of <b>white wine</b> and about 2 cups of <b>chicken broth</b>. This will help <i>deglaze</i> the pan. Deglaze is a fancy word for loosening up all the tasty brown bits that are stuck to the pan. Cook the wine/broth mixture for a few minutes. What you're doing is burning off the alcohol (I know, how sad) and condensing the flavor of the wine. Therefore, make sure you use a good wine when you cook (who am I kidding- I used boxed wine...but then again, I drink boxed wine...) Once the wine/broth has cooked down, add 1 cup of <b>heavy cream </b>and let that cook down for a few minutes. I was expecting the cream mixture to thicken more than it did, so don't worry if it looks thin. Once you add back in the veggies, protein, and pasta it will thicken up just fine...<br />
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Speaking of, add your veggies and protein back in to the cream sauce. I also added about a cup of chopped <b>spinach</b>. This wilts quickly so the heat of the sauce will do the trick. After a minute or two, add in your drained pasta. I also added a generous palmful of <b>parmesan cheese</b> here, because, let's face it, everything is better with cheese.<br />
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*<b>Cajun Seasoning</b>*<br />
If you have Cajun seasoning, you're good to go. If you don't, you can make it from what you already have in your spice rack. Paprika, cayenne pepper, oregano, thyme, garlic powder, onion powder, salt, pepper. I approximated, so feel free to look up Cajun seasoning recipe online (there are tons!) Or, just wing it like I did and mix the aforementioned spices until it tastes good. Beware of the cayenne though. Cajun food is spicy but don't overdo the cayenne. If you're using chicken instead of sausage, you are going to use this seasoning to flavor the chicken so make extra!<br />
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I just want to add a quick side note that this is really good. Like, really good. It's spicy. It's creamy. It's veggies, protein, and carbs all in one bowl. And while I love Mexican food, this was the best Cinco de Mayo (ok, Quatro de Mayo) meal I've ever made. Speaking of Mexican, I need another margarita....<br />
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Adios y buen provecho.<br />
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<br />Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-60562020397063620772013-04-18T14:26:00.000-07:002013-04-18T14:26:45.930-07:00A Post for Bean Town
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Sunday morning I took an early morning cab to Boston Logan
Airport. It was the 14<sup>th</sup> of April. I was making small talk with the
very friendly cab driver about Marathon Monday- an event that brings in
thousands of people from around the world to run and celebrate and cheer on
those brave and crazy souls that run 26.2 miles for fun. I asked the cab driver
if he had been busy because of the influx of people. He laughed and told me
“no- the type of people who are in town this weekend don’t take cabs,” he said,
“they run...” </div>
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His sentiment came back to me a couple days later in the
aftermath of the marathon bombing when I heard the news that some individuals,
after running a marathon, kept running to the hospital to donate blood. There
were several heroes that day. Several unnecessary heroes. Unnecessary because
these heroes should have been cheering on runners, grabbing a celebratory beer,
or taking a much needed nap. Instead they were running to donate blood, ripping
off their own clothes to make tourniquets for injured bystanders, and weeping
about a cowardly act that took innocent lives, jeopardized the safety of one of
the oldest cities in the United States, and tainted the beloved Boston
tradition that is Marathon Monday. </div>
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I find myself, in the aftermath of this horrible tragedy,
ironically feeling a sense of pride that I live in Boston. Being a (almost)
Colorado native, I never gave Boston much credit. The accent is annoying. The
drivers are horrible. Dunking Donuts is everywhere and it’s not even good. It’s
too windy. Too rainy. Too humid. The sun doesn’t shine enough. I hate the
sports teams. I’m not a city girl…So many have said that whoever bombed the
marathon picked the wrong city to mess with. They say the people of Boston are
strong. You knock us down and we get right back up. It takes a certain kind of
person to live in Boston. A person who can tolerate obnoxious accents and
horrific drivers. Who can bundle up and walk head first into horizontal rain
and ruthless wind. A person who can silently rejoice when the Patriots or the
Celtics lose. Who can go to a game at Fenway Park and still enjoy the
time-honored stadium despite the fact that the Red Sox squashed the Colorado
Rockies only chance of a World Series. Ever. It takes a certain kind of person
to live in Boston and after almost four years of living there, I realize I may
just be that certain kind of person. </div>
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It’s only been a couple days since the historic marathon was
terrorized with back-to-back bombs. The criminal is still on the loose. I have
no doubts they’ll find it (it being the criminal. I prefer not to give it any
human qualities). They’ll find it, punish it, serve it due justice. But what
happened has happened. No amount of justice served can take back that day. No
amount of justice served can give back lives or limbs lost. And no amount of
justice served can erase the horrible images from my mind that are sure to
haunt me anytime I walk down Boylston Street from this day forward. And I guess
that’s just life. These things happen, and unfortunately they will probably
happen again. And if they don’t kill you (God willing), they do make you
stronger.<span style="mso-spacerun: yes;"> </span>You have to keep on
living. You can’t live your life in fear of cowards. You can’t let them win.
I’m signed up for my first marathon in November in another old, historic city-
Philadelphia.<span style="mso-spacerun: yes;"> </span>And I’m going to run
it for Boston. My family goes to the Indy 500 every Memorial Day Weekend. It is
perhaps the most fun day of the entire year. And I’m still going to go this
year, and the year after that, and the year after that. I’m still going to go
to the movies on opening night. I’m still going to be an elementary school
teacher. I’m still going to go sporting events and the mall and I’m still going
to fly on airplanes. Life is full of danger. So what do you do? You live. You
pray. You savor every day, every experience, every moment. I strongly believe
there is more good in the world than evil. “You may say I’m a dreamer, but I’m
not the only one.” Evil tries to knock us down, but we get right back up fighting
even stronger than the last time. Still don’t believe me? Move to Boston. Become
one of us. Then you’ll see. </div>
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And if you're still having a hard time believing in good, here's some inspiration:</div>
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<!--EndFragment-->Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-60806299506292288062013-03-31T20:06:00.000-07:002013-03-31T20:06:03.691-07:00A Case of the Droopy Tulips Happy Easter everyone. Or Passover. Or March Madness. Or whatever you find yourself celebrating tonight!<br />
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I discovered a couple things this weekend. The first was that lasagna is not solely for the Italians. The second was that there is a cure for droopy tulips (exciting weekend, huh?)<br />
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So, which of these thrilling feats should I talk about first? How bout' the flowers. I bought a beautiful bunch of orange sunset tulips on Saturday afternoon (yes, orange sunset <i>is</i> a color. Google it). I got them home quickly, filled up a big vase of water, cut off the the bottom of the stems...I did everything you're supposed to do. But as soon as the tulips went into the vase, they drooped right over. Major problem. No one wants a droopy tulip. So I went to my trusty friend, Google, and searched for cures for droopy tulips (something I never thought I would Google). People recommended sugar water, ice water, little to no water, even vodka water. I wasn't about to waste my vodka on tulips (sorry guys) so I sought a second opinion (aka, the next Google search result). I found that by poking a pin-sized hole in the stem right under the flower head, something magical happens and the tulips perk right up. I figured it was worth a shot (and I didn't have to part with my vodka) so I got to pricking. Nothing happened right away, and I had honestly forgotten about it, until this morning (Easter morning) I woke up to perky tulips! It was the resurrection of my tulips! Or the Easter bunny. One of the two. And if you don't believe me, see for yourself!<br />
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<tr><td class="tr-caption" style="text-align: center;">Before (Sad Tulips)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After (Happy Tulips)</td></tr>
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So now that I cured the world of droopy tulips, I'll get back to what I'm really good at- food. We had a little pre-Easter family gathering on Saturday night at our place and I offered to cook (surprising, I know). My initial thought was vegetarian lasagna. I've been really into veggies lately and what better place to put them than layered between pasta and cheese. But, instead of going to the store in the car I don't have to pick up a bunch of ingredients with the money I also don't have, I opted instead to use what I had on had and try my hands at a Mexican-style lasagna. This was seriously easy and seriously delicious. Seriously.<br />
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<u><b><span class="Apple-style-span" style="font-size: large;">Lasagna Mexicana</span></b></u></div>
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Olive oil</div>
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1 onion, diced</div>
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2 cloves of garlic, diced</div>
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1 lb ground beef, turkey, or chicken</div>
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Taco seasoning </div>
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1 can diced tomatoes, drained</div>
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1 can black beans, drained</div>
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1 cup corn </div>
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4-8 tortillas </div>
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2 cups shredded cheese</div>
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Start by heating olive oil in a large skillet over medium high heat (a tablespoon or two is enough). Give the oil a minute or two to heat up, then toss in the onion and garlic. If you don't have onion and garlic, it wouldn't be the end of the world if you left it out. Let the O & G cook a couple minutes then add your ground meat. I used ground turkey, but you can use whatever you like. Ground turkey is pretty inexpensive for the quality, it's a lot less greasy than ground beef, and the other ingredients in the lasagna keep it moist and delicious. Once the meat is about halfway cooked (you'll know) add your taco seasoning. You can use the taco seasoning from the packet (like Ortega or Old El Paso) or you can use another blend. My favorite is <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html" target="_blank">Chili 9000</a> from Penzeys Spices. I probably use about a tablespoon of seasoning, maybe less. I'm really bad at measuring, if you didn't figure that out already. Let the meat cook until just done (again, you'll know). Stir in the tomatoes, black beans, and corn. Set aside for now.</div>
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Lightly coat a casserole dish with olive oil or cooking spray (I used an 8x8- any similar size would work). Now, you build the lasagna. The first layer is tortillas. I cut the tortilla into quarters and put the point of each tortilla quarter into each of the four corners of the casserole dish. If you're not a visual-spacial geek like me, just throw the round tortilla in the square dish. It will be fine, I promise. </div>
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Top the tortilla with about a fourth of the meat mixture. Then, a good layer of shredded cheese. Whatever cheese you please. On top of the cheese, more tortilla. Then mean. Then cheese. Rinse and repeat. Just kidding, don't rinse. That would be gross. Just repeat the layers until you run out of ingredients. Bake in a 450 degree oven for about 15 minutes or until the cheese is melted. Slice and serve with your favorite burrito toppings- salsa, guacamole, sour cream. Yum. You won't regret this decision. It's just as good the next day, too, so have at it!</div>
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I hope you all had a wonderful weekend filled with good food and perky tulips. Enjoy the sunshine where you are.</div>
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CIAO!</div>
Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-83363256803209846652013-03-27T08:08:00.000-07:002013-03-27T08:08:06.560-07:00Spring is in the Air...Finally!If you've been following my blog lately, or the national news for that matter, then you know winter hasn't exactly had mercy on Boston (and this is coming from a girl from Colorado). It seems like every week there is a storm brewing. Punxsutawney Phil didn't know what he was talking about when he said Spring would come early (which I guess is why they are suing him. Yes, you heard me. Someone is suing a groundhog? Who does that?)<br />
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But, alas, Spring is here. Well, sort of. Spring will be here when we breach 60 degrees, but I'll pick my battles. My first indication that Spring was coming was a little ski trip we took last weekend to Shawnee Peak in Maine. The snow was that light, semi-slushy mix that is the epitome of "Spring Skiing." We also went night skiing and I didn't freeze my face off (the <a href="http://www.barnonedrinks.com/drinks/h/hot-irish-nut-2603.html" target="_blank">Hot Irish Nut</a> I got in the ski lodge may have been part of the reason). And, we got a major discount on our lift tickets, something that would have never happened during peak ski season (aka, winter).<br />
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With Spring in the air, I have been searching for seasonal recipes. I always welcome the change of seasons because I get to switch up my recipes (and my wardrobe, but let's not make this a fashion blog). With Spring comes some of my favorite green vegetables (think peas, green beans, artichokes, and asparagus). Going back through my Pinterest archives, I came across this Spring treat: <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pesto-orecchiette-chicken-sausage-00000000056394/index.html" target="_blank">Pesto Orecchiette With Chicken Sausage</a>. The perfect blend of veggies, meat, and pasta all in one comforting bowl. And this dish came together is about 30 minutes. Easy as 1, 2, Spring!<br />
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Start by putting a large pot of water on to boil. Meanwhile, trim your <b>green beans </b>and cut into 1" pieces (asparagus would work well in here too. You want about 1 cup of either). When the water reaches a boil, <b>salt</b> it (if you roll like that) then add in your pasta. The recipe calls for Orecchiette which I couldn't find at the store, so I used medium shells. Any <b>short cut pasta</b> (i.e: not spaghetti or linguini) would do. The shorter cuts have nooks and crannies for the peas to get stuck in, which isn't by any means essential but you have to admit it's kinda cute. FYI: I used about 2/3 of the box and it still made 4+ servings, so adjust accordingly. </div>
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While the pasta is cooking, get your <b>chicken sausages</b> cooking. I used hot Italian chicken sausage, but in hindsight I wish I would have used a pre-cooked variety (like <a href="http://www.alfrescoallnatural.com/dinner-fully-cooked-chicken-sausage.aspx" target="_blank">al frescos</a> or <a href="http://www.aidells.com/products/dinner-sausage" target="_blank">Aidells</a>). The pre-cooked ones stand up better when you cut them into rounds, plus they come in some very intriguing varieties. Use one link per serving (4 links if you're making the whole box of pasta). </div>
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Cook the pasta according to the package directions (usually about 8-10 minutes) and add your green beans and <b>peas</b> (about 1 cup) during the last 2-3 minutes of the cooking process. Before you drain the pasta and veggies, take out about a cup of the cooking liquid. Mix this cooking liquid with your <b>pesto</b> (1/3 - 1/2 cup or so) in a big serving bowl. Feel free to use store bought pesto, or see the pesto recipe below). Add in your drained veggies and pasta, toss with <b>parmesan cheese</b> and voila! You've got yourself a healthy one-pot Spring treat!</div>
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<u>Momma Grabe's Pesto</u></div>
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In a food processor, combine the following: </div>
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<li>Fresh Basil (about 2 cups)</li>
<li>2 Cloves Garlic</li>
<li>Toasted Pine Nuts (1/4 cup, toast them up over low heat in a small skillet)</li>
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Stream in Extra Virgin Olive Oil until smooth (you'll probably use about 1/2 cup)</div>
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Remove from food processor and fold in shredded parmesan cheese and salt and pepper to taste. </div>
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Easy as pie. Or pesto. Enjoy!</div>
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Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-88150003860862807342013-02-21T17:26:00.000-08:002013-02-21T17:26:10.331-08:00Mountain GetawayAs predicted, my blog has taken a back seat to the other demands of life. And while I haven't exactly starved, you haven't been missing much by way of new and exciting kitchen endeavors. It's been incredibly cold here in Boston, so the only thing that sounds good are big pots of chile and spaghetti. So not blog-worthy.<br />
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This week is "February Vacation" for Boston Public Schools, something we never had back in Colorado. Sure, we had Spring Break in March, but Boston has that, too. February Vacation is just bonus week off. And while I should be doing my taxes or getting ahead on lesson plans and school work, I have filled my days off catching up on Top Chef episodes and dreaming of a warmer tomorrow (did I mention it's been cold here?)<br />
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We were able to take advantage of the wintery weather last weekend when we went up skiing to Killington, Vermont. The conditions were great (for New England- I will always be a ski snob partial to my Rocky Mountain moguls) and the town of Killington was very quaint (and crowded- I guess that's what people do for February Vacation in the Northeast). Aside from skiing (and the Aprés Ski hot tub), the highlights of my weekend were food-related (go figure). The first came in the form of Buffalo Chicken Dip (also Aprés Ski). If you've never had Buffalo Chicken Dip, go directly to the store, buy the ingredients, and make a batch- NOW. It's really<i> that</i> good, if you like Buffalo Chicken, that is. If you don't like Buffalo Chicken, then I'm not sure if we can be friends anymore. Because from now until eternity (eternity being the day I find a better dip) if you come over to my house for any reason- be it the Super Bowl, the Oscars, a Tuesday night- there will be Buffalo Chicken Dip.<br />
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The best thing about Buffalo Chicken Dip (BCD, from here on out) is how easy it is to make. All you need is <b>2 cups chicken</b> (leftover, Rotisserie, canned, whatever you have)<b> 8 ounces cream cheese</b> (use low fat if you like. In fact, do use low fat because you will eat the entire bowl of dip and I don't want to be responsible for your weight gain. I have BCD related weight gain of my own to worry about.) <b>1/2 cup ranch dressing</b> (see aforementioned low-fat comment) <b>1/2 cup shredded cheese </b>(cheddar, jack, any non-pretentious cheese will do- don't be throwing Brie into the BDC. No offense, Brie, I still love you and all of your pretentiousness. This just isn't your scene) and finally <b>1/2 cup FRANKS Red Hot Sauce </b>(no substitutions, please. The BCD recipe is on the bottle of Franks. Do not betray him). Speaking of betrayal, the original BCD recipe calls for blue cheese dressing and blue cheese. I don't agree with cheese being blue, so I (an everyone I've met who makes BCD) uses good ol' ranch and cheddah'. We're not trying to impress anyone here.<br />
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Once all your BCD fixins' are mixed, bake it in a 350 degree oven for about 20 minutes, or until bubbly. Use <b>tortilla chips</b> as your dippers. You could use <b>carrots</b> and <b>celery</b>, too. I'll let you make that call. Whatever you're dipping, prepare to be amazed.<br />
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You know what goes really great with Buffalo Chicken Dip? An ice cold beer! You know who makes really good ice cold beer? Long Trail Brewing Co. in Bridgewater, VT., conveniently located just 15 minutes east of Killington, making it the perfect end to your ski weekend (I should do their advertising). <br />
All jokes aside, Long Trail does make great beer, supposedly with the "best water in Vermont!" We opted out of skiing on Sunday because it was too cold (note: third reference to how cold it is here) so we got a head start back to Boston and stopped in at Long Trail Brewing Co. on the way home. We weren't the only ones that had that bright idea, but it ended up being a great detour. The brewery is essentially a restaurant with an awesome waiting area. While waiting for our table, we took the self-guided brewery tour, enjoyed a beer by the outdoor fire, enjoyed another beer inside the heated tent...we were at a brewery after all. I can't say no to good, inexpensive brew. The food was good too, notably the soups. Mike had the chili, which was apparently really good (so good that I didn't even get to smuggle a bite!) And I had the <a href="http://www.vermontagriculture.com/agdev/recipes/cheddarAleSoup.html" target="_blank">Cheddar Ale Soup</a> (made, of course, with Long Trail Ale). It was the perfect ending to a great weekend away. Cheers!<br />
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<br />Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com1tag:blogger.com,1999:blog-3789411709809573930.post-52055579145564031982013-01-09T17:38:00.002-08:002013-01-09T17:38:41.020-08:00Welcome, Twenty-Thirteen <br />
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Happy New Year (only 9 days late...) I'm off to a busy start so far- Student Teaching 21 5th Graders, two classes at the University, spinning, intermittent wedding planning. My lack of time (and income) might put a damper on my blog but perhaps I'll feature some low-budget quick fix meals (crock pot recipes anyone?). But before I get all Debbie- Downer on you (cue the jingle), let me recount a few foodie wins from the last days of 2012.<br />
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Michael and I traveled south 6 hours to Wilmington, DE where we spent the holiday with his family. I really enjoyed Wilmington- practical and charming. And some of the best restaurants I've been to. Despite an unexpected blizzard, we went to <a href="http://www.orillastapasbar.com/main/orillas-home.asp" target="_blank">Orillas Tapas Bar</a> in downtown Wilmington for my birthday (also known as the day after Christmas). We were some of the only guests that night (because of the aforementioned blizzard, not because Orillas isn't amazing). Our waiter was a self-proclaimed professional (waiter, that is) and provided tasteful comic relief. And the food was superior. Some may say tapas with a twist. The menu offered all of the Spanish staples one craves (Patatas Bravas, Tortilla Espanola, Gambas al Alijjo...hungry yet?) but with their own spin on them. Our favorites of the night were shrimp and jalapeno ceviche with a buttered popcorn topping (Mike is really into ceviche since Peru) and the lamb meatballs (albondigas to the Spaniards). And let me not forget the Cava Sangria. No tapas meal is complete without a pitcher of the fruit-and-wine concoction, and Orillas has one step up on the classic with their sparkling rendition. Cava (Spanish sparkling wine from the Catalonia region), brandy (to amp up the booziness- it was my birthday after all), mint and strawberries. All muddled together into a refreshing batch of Sangria. I hope to recreate this myself, and so long as my efforts as successful, I will get back to you.<br />
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Another hidden gem we found in Wilmington was <a href="http://www.culinariarestaurant.com/" target="_blank">Culinaria</a> in North Wilmington. This place was seriously a hole in the wall. Very unassuming, smack-dab in the middle of a strip mall, but with the ambiance and cuisine of an Italian eatery in the heart of Tuscany. I tried the Rigatoni Bolognese- veal and beef sauce atop al dente rigatoni and topped with ricotta crema. Oh. Em. Gee. I must have been pretty immersed in my meal because, quite honestly, I don't remember what anyone else had. Well, until dessert hit the table. If you ever make it to Culinaria, please do not leave without getting dessert. And if you enjoy coconut even in the slightest, get the coconut creme pie. Or the peanut butter pie. Or the lemon creme pie. Or maybe a slice of each? You can always doggy-bag it!<br />
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Even though we did eat out quite a bit during our holiday in Delaware, we did turn out many delicious meals ourself, too! Chili and cornbread, Roasted Turkey with Sweet Potato Gnocci and Braised Brussel Sprouts, Grandma's Famous Pecan-Rum Rolls, Cherry Pie...Yes, I caved and made a cherry pie for Christmas dessert. Not my favorite pie, not cherry season, just a good old-fashioned desire to please my fiance (who, in case you cannot connect the dots, loves loves LOVES cherry pie). I'm hoping the Christmas compromise will mean I get my way with the wedding cake (read: no cherry pie for the wedding cake...OK, maybe a cherry on top...)<br />
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<u><b>Christmas Cherry Pie</b></u></div>
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4 cups frozen cherries (if you happen to be making this when cherries are actually in season, you can use fresh- but that requires pitting and a lot more money...)<br />
1 cup white sugar<br />
4 tablespoons cornstarch (I used more for a thicker filling)<br />
Juice of 1 lemon<br />
1/4 teaspoon almond extract (you don't have to do this, but it makes it amazing!)<br />
2 pie crusts (make them yourself, buy them pre made, whatever floats your cherry pie)<br />
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Add cherries (fresh or frozen) to a saucepan over medium heat. Cover. Let cook about 5 minutes or until some liquid had escaped. Meanwhile, mix the sugar and cornstarch together. Add this, almond extract, and lemon juice to the hot cherries. Turn the heat to low and continue to cook until the filling has reached desired consistency. If it becomes to thick, add a little water. Too thin, add a little cornstarch. You can add more sugar, lemon, or almond extract to taste, too (I may have...) Let the filling cool.<br />
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While the filling is cooling, prepare your pie crusts (if you're using pre-made pie crusts, the box will tell you exactly what to do, if you're making your own pie crusts...shouldn't you know what to do? Because I'm not a make-you-own-pie-crust type of gal). Pour the filling into the prepared pie crust, dot with butter, then top with the second pie crust. Pinch the edges of the crusts together, make a few slits at the top, sprinkle with sugar, and bake in a 375 degree oven for about 50 minutes. Keep your eye on it though- mine got a little too cooked (probably because of all the mimosas...see above photo). After an initial conniption fit, I got over it. And it still tasted pretty darn good, even for cherry pie (wink, wink).<br />
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I hope your holidays were as lovely (and filling!) as mine, and I hope your 2013 is off to an incredible start! Cheers!Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com1tag:blogger.com,1999:blog-3789411709809573930.post-17988071162525935182012-12-19T14:53:00.003-08:002012-12-19T14:53:34.973-08:00My First Latkes<div class="separator" style="clear: both; text-align: center;">
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A couple weeks ago, before the first night of Hanukkah, I gathered with my future Sister-In-Law, Lisa, and her roommates and friends for a festive night of cookie baking (see below post), holidays movie watching (Love, Actually), and wine drinking (of course). But no Christmas celebration could be complete without...Latkes? Luckily, one of our crew was a Hanukkah celebrator (aka, Jewish) and delighted us with the best Latkes I have ever had. Actually, I think they were the only Latkes I have ever had, but I don't ever expect to have better Latkes. Latkes with a capital L, because they deserve proper-noun status. Apparently the chef (the one and only Emily Josephs) got the recipe from Gwyneth Paltrow's blog, <a href="http://www.goop.com/journal/make/13/holiday-recipes" target="_blank">goop</a>, but the Latkes she (Emily) turned out were way better (looking) than Gwyneth's (no offense, Gwyn). Let me paint you a picuture...hearty <b>potatoes</b> and crisp <b>apples</b> molded together into a perfect patty, then deep fried in oil until crisp and golden brown. It's like hash browns on steroids. But wait, there's more. Top the <strike>latkes</strike> (whoops, Latkes) with <b>creme fraiche</b>, <b>smoked salmon</b>, and <b>dill</b>. Put them alongside a salad of peppery arugula, lemon and Parmesan, and you have yourself Latke nirvana. Hyperbole? I think not. Try for yourself. How do you like them Latkes?<div>
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For those who celebrate it, happy (belated) Hanukkah! And thank you for your Latkes! </div>
Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-84990237333926397632012-12-08T09:26:00.000-08:002012-12-08T09:35:52.499-08:00Tis' the SeasonI love the holidays. That stretch between Thanksgiving and Christmas is truly magical to me. I love the twinkling lights. I love the music. I'm one of those who listens exclusively to Christmas music from the day after Thanksgiving until Christmas Eve. I love the hustle and bustle of shoppers in the city. Finding that perfect gift. Wrapping presents. I love holiday movies. Christmas Vacation. Love Actually. Miracle on 34th Street. I love the anticipation of no work. No school. Being with your closest family and friends. I love holiday food. Egg nog. Gingerbread. The Ritz crackers that come in the shape of snowflakes and the Oreo cookies dipped in white chocolate. Snow-reos...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfQAb4LVbqVyFUqZ_iTMV122r2ajTynQLQHTcY3pMHtE4dTDMGLG-Peec1tB_cWGqY_hqPm8sri4mwO0VBH6mmPaEamZB75yingqfejo9bKiC8h8vlPKi-zYmExmVdHpniVmm4fAZlgk/s1600/image-3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfQAb4LVbqVyFUqZ_iTMV122r2ajTynQLQHTcY3pMHtE4dTDMGLG-Peec1tB_cWGqY_hqPm8sri4mwO0VBH6mmPaEamZB75yingqfejo9bKiC8h8vlPKi-zYmExmVdHpniVmm4fAZlgk/s200/image-3.jpeg" width="200" /></a><br />
Most of all I love baking holiday cookies! Rolling out the sugar cookie dough (we used this <a href="http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/" target="_blank">recipe</a>), getting covered in flour. Cookie-cuttering. Making snowmen and bells, stockings and stars. Eating the dough. Frosting them with red and green and sprinkles. No matter how ridiculous they turn out, they always look festive and taste delicious! And at the end of the night everyone has their favorite cookie that no one can eat...Mr. Snowman is mine.<br />
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Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-21556948909722890772012-11-11T19:41:00.001-08:002012-11-11T19:41:08.905-08:00Thankful for Pinterest<span class="Apple-style-span">Do you have Pinterest? You should get it if you don't. Then be prepared to have it consume any idle time you have. Actually, be prepared to have it also consume the time when you should be doing productive things...like homework, or cooking dinner, or paying attention to a story your fiancé</span><span class="Apple-style-span"> is telling you. It's okay, fiancé, I wasn't listening to you because I was Pinteresting our wedding. (yes, Pinteresting is a word...just like Tweeting and Facebooking and Instagraming). </span><br />
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<span class="Apple-style-span">If you have been living under a rock, Pinterest is a social photo sharing website where the user collects ("pins") photos and compiles them into themed files ("boards"). You can peruse others' boards and re-pin what you like, or you can pin photos straight from the web. Imbedded in each photo is the website from which it came from, so you can always get to the original source of the photo to buy it, cook it, do it, or see more like it....</span><br />
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<span class="Apple-style-span">Did I lose you yet? Let me paint you a little picture. You're enjoying a hot cup of coffee on a lovely Sunday morning in November wondering what you could bake today. You log onto Pinterest, scroll through the "Food & Drink" collection and stumble upon an enticing looking Pumpkin Coffee Cake that someone pinned. You click on the photo in order to see the recipe and realize that you have all the ingredients! After repinning the Pumpkin Coffee Cake photo so that you never, ever lose it, you get to work baking. An hour later, you are face to face with a cake that looks pretty close to the picture you just pinned. You cut a piece, you take a picture of it (because you know you'll blog about it later) and sink your teeth into it. You're speechless. It's incredible. A thousand words come to mind to describe this cake. But you don't need to use them. Because a picture is worth a thousand words. And it all started with a picture...</span><br />
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<span class="Apple-style-span">Melodramatic? I think not. Pinterest is that epic. In the spirit of Thanksgiving, I am proud to say I am thankful for Pinterest this year. Pinterest has helped me start planning my wedding. It's fed many hungry tummys. It has brightened my day with adorable pictures of baby animals. And you should be thankful for it, too. Because without Pinterest you may have never know about the best Pumpkin Coffee Cake you will ever, ever eat!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXIqF61OHXobbNDOpGF4qJ0urIepS56VsriIvLhxFVYQ40-F868kub_ztXJ_besMlsz4EGK5nUNQqLW5-hhOZAWzYKlzpKODTqGRWAQuBzsZv0cgOE75euyU-UGquNJq0kcOuOeXZh7M/s1600/photo-20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXIqF61OHXobbNDOpGF4qJ0urIepS56VsriIvLhxFVYQ40-F868kub_ztXJ_besMlsz4EGK5nUNQqLW5-hhOZAWzYKlzpKODTqGRWAQuBzsZv0cgOE75euyU-UGquNJq0kcOuOeXZh7M/s320/photo-20.JPG" width="320" /></a></div>
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<span class="Apple-style-span">Here is the link to the original blogger who posted this recipe: </span><br />
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<span class="Apple-style-span">http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html</span><br />
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<span class="Apple-style-span">Now, go create a Pinterest account!</span>Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-70946714702891657762012-11-07T16:49:00.000-08:002012-11-07T16:53:05.941-08:00Viva Peru!I took a little trip to Peru. Peru is beautiful. The people. The Andes. Machu Picchu. Everything about Peru is stunning. Indigenous people dressed up in colorful dress with their llamas by their side. Flute music blowing in the wind high up in the mountains. Snow capped peaks and rushing rivers. Sacred ruins. Dancing. Lima sunsets and crashing waves. Did you know Peru has 28 of the world's 32 microclimates? I didn't either. And I only went to two of them. If you want to be blown away, go to Peru. It is beautiful...<br />
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When I was in Peru, I also got engaged. That was the most beautiful thing of all. I got engaged atop Huayna Picchu- 8,920 feet above the sea. When you see a picture of Machu Picchu, look for the mountain in the background. That is Huayna Picchu. Then, look at the very top of the mountain. That's me! Getting engaged. So Epic and so beautiful. I am so lucky. And oh so happy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kMmXomkmKh7CRCI84k8TkBrtPU6mOOZMnZrXhs8M-D0iPTww526-Yng3jjTle-rSM4juWq3ADIjH6ouaPZ0YACDHtnrQ91fzhVjZrG2ZpA6mzCzIC7UUjH_Ie67JWg6UzfoBgZZv5vo/s1600/photo-19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kMmXomkmKh7CRCI84k8TkBrtPU6mOOZMnZrXhs8M-D0iPTww526-Yng3jjTle-rSM4juWq3ADIjH6ouaPZ0YACDHtnrQ91fzhVjZrG2ZpA6mzCzIC7UUjH_Ie67JWg6UzfoBgZZv5vo/s200/photo-19.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjp9lQyVdoWZiBXKtn1ZKmYpsk0HFoyRdOuOjidlXlT2-5YaxBsRDEb8lmw-OpAF4a_RaMgMb8hNniXhjgYgA59BtyfNuxfwoLwteeg5WqnjjWq9Rb2gIy6wmxSHFLJKJ2L3DLqPLc6Sc/s1600/image-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjp9lQyVdoWZiBXKtn1ZKmYpsk0HFoyRdOuOjidlXlT2-5YaxBsRDEb8lmw-OpAF4a_RaMgMb8hNniXhjgYgA59BtyfNuxfwoLwteeg5WqnjjWq9Rb2gIy6wmxSHFLJKJ2L3DLqPLc6Sc/s200/image-1.jpeg" width="200" /></a></div>
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The best things happen when you least expect them to. That is so, so true. </div>
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Stop expecting and just embrace and amazing things will happen to you. I promise. </div>
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OK so onto the food. I love going to new places and trying new food. If you like seafood, go to Lima. And order ceviche. They make it with lots of lime, cilantro, and red onion. It's so fresh. If you like things hot, ask for salsa picante. I didn't not get ceviche in Lima, so I don't have any more suggestions. </div>
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When you're in the mountains, your eat mountainous things- like Alpaca and Guinea Pig. Alpaca is good. Guinea Pig is not. I technically didn't try the Guinea Pig, but that's because it's Guinea Pig. I did however carve the Guinea Pig because that's how they roll in Peru. Men serve the soup, women chop up the Guinea Pig. Then they lose their appetite and don't eat the Guinea Pig. They also eat lots of potatoes and fava beans and quinoa. I fell in love with quinoa. More about that in a bit...</div>
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I also fell in love with Pisco Sours, which is a more dangerous infatuation. What is a Pisco Sour, you may ask? Well it's Pisco, lime, simple syrup, and egg white. What is Pisco you may ask? It's a type of brandy made from grapes invented in Peru. Chileans might get made if they heard me say that. They think they invented Pisco. I don't really know. I'm just thankful someone invented it. Here is the recipe so that you can make one too!</div>
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<i><b>3 parts Pisco (you could substitute vodka/ whisky/ amaretto, but then it wouldn't be a PISCO sour!)</b></i></div>
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<i><b>1 part sugar syrup (which is one part sugar dissolved in one part water)</b></i></div>
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<i><b>1 part lime juice (fresh squeezed, please!)</b></i></div>
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<i><b>1 part egg white (i.e: one egg white = one part)</b></i></div>
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<i>Blend all ingredients, shake with ice, strain and serve. </i><i>To be a true Peruvian, you can garnish with a couple drops of bitters (but who really keeps bitters on hand?)</i></div>
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If you give someone a Pisco Sour, they're going to want a delicious Peruvian bowl of Quinoa Soup to go with it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhvE_Xz-PukNik19XbgrubPDrU7D6azBRnucJ5M_Fpn_HAnBxKxpBdUyxpZXDyGUWYmV-tnQ-t8s3YSq9FwdeRdczHnMsLbU2OPd5j1mT5HMwxjkljkn8EKhzCHf56E8bXEc92F7Ww5w/s1600/image-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhvE_Xz-PukNik19XbgrubPDrU7D6azBRnucJ5M_Fpn_HAnBxKxpBdUyxpZXDyGUWYmV-tnQ-t8s3YSq9FwdeRdczHnMsLbU2OPd5j1mT5HMwxjkljkn8EKhzCHf56E8bXEc92F7Ww5w/s320/image-2.jpeg" width="240" /></a></div>
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You can add Quinoa to your favorite soup, or you can use my recipe! The nice thing about soup is that there are no rules. Put in what you have. Leave out what you don't. </div>
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<i>Prepare:</i></div>
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<i><b>1 White Potato (peeled and cut into chunks) </b></i></div>
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<i><b>1 Sweet Potato (peeled and cut into chunks)</b></i></div>
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<i><b>Yellow and/or Green Zucchini (cut into half rounds)</b></i></div>
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<i><b>1 Red Pepper, </b></i><i><b>2 Celery Stalks, 1 Onion, 2 Carrots, 2 Cloves Garlic (diced)</b></i></div>
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<i><b>2 Large Chicken Breasts (cut into large pieces)</b></i></div>
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<i><b>Chorizo Sausage (cut into rounds- I only added this because I had it- it's yummy with or without)</b></i></div>
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<i>Measure out: </i></div>
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<i><b>10 Cups Chicken Broth / Water Combo (whatever ratio works)</b></i></div>
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<i><b>1 Cup Quinoa</b></i> <b><i>(read the box- you may need to rinse first)</i></b></div>
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In a large dutch oven over medium-high heat, warm a couple tablespoons of <i><b>olive oil</b></i>. Add the red pepper/celery/onion/carrot/garlic mixture and cook a couple minutes until soft and translucent. Spice up with <i><b>cumin</b></i>, <i><b>saffron</b></i>, <b><i>salt</i></b>, and <i><b>pepper</b></i>. Add the chicken and chorizo (if using), quinoa, potatoes, and liquid. Bring to a boil, then cover and reduce heat. Simmer until the chicken is cooked through and starting to fall apart, about 20 minutes. Add the zucchini and cook about 10 minutes longer, or until the zucchini is just cooked (al dente). I topped the soup with cheese. You can top with cilantro. Whatever floats your boat. And don't forget your Pisco Sour!</div>
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Viva Peru! </div>
Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-25507277797704052142012-10-30T18:03:00.000-07:002012-10-30T18:04:48.389-07:00Hurricane Day...and a Little Trip to the Market<br />
Growing up in Colorado, we frequently had "snow days". It was one of the best feelings- waking up to go to school only to be told to go back to bed because school got cancelled. It was so exciting to peer out the window at a canvas of newly fallen snow and know you had the whole day to go play in it. Snow days were magical...<br />
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Well, yesterday I experienced my first hurricane day. Not so magical. Horizontal rain, 60+ mph winds, and the potential of falling trees (among other things) isn't very inviting. Thank goodness Boston made it out of the storm virtually untouched. Others weren't so lucky. Picture of New York and New Jersey are horrific. Seeing the city that never sleeps in a complete blackout is very haunting. I see why they called this thing Frankenstorm.<br />
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Before the hurricane came to town, Mike and I raided one of the local markets for some tasty finds. Every Sunday, the <a href="http://www.sowaopenmarket.com/" target="_blank">Sowa Market</a> bring local New England vendors to the South End of Boston to sell their craft goods (edible and otherwise). This past Sunday was the last outdoor market of the season (and my first), so we ran down there (literally) to make sure we weren't missing out on anything. Let me tell you what we bought:<br />
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<span class="Apple-style-span" style="font-size: x-small;">Maple Cream (think Maple Syrup flavor but hot fudge consistency)</span><br />
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<span class="Apple-style-span" style="font-size: x-small;">Gingersnaps (which we later spread the aforementioned Maple Cream on and ate with the aforementioned freshly roasted coffee...) </span><br />
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<span class="Apple-style-span" style="font-size: x-small;">Sundried Tomato, Basil, and Olive Oil Bread</span><br />
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<span class="Apple-style-span" style="font-size: x-small;">Locally Grown Green Beans </span><br />
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<span class="Apple-style-span" style="font-size: x-small;">Cracked Black Pepper Pasta (Mike's first choice was Sriracha Spaghetti, but they were fresh out) </span><br />
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<span class="Apple-style-span" style="font-size: x-small;">Prosciutto & Smoked Almond Pesto (We settled upon this only after trying countless other...Fig and Gorgonzola, Pumpkin Chipotle, Strawberry- yes- Strawberry Pesto). </span><br />
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We turned the last four finds into our Sunday night dinner. I can't take any credit for this one, but I am inspired to get crafty with pestos and pastas.<br />
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Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-73085567905117878662012-10-25T16:49:00.002-07:002012-10-25T16:53:40.883-07:00Beauty<div class="separator" style="clear: both; text-align: center;">
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I love fall. I love the colors. Oranges and yellows and reds. A canvas of leaves on the grass. Leaves that go crunch when you walk. Leaves falling from trees gently like snowflakes. I love running in the fall. And pumpkins. Small ones, big ones, Jack-O-Lantern ones. Pumpkins in beer. Pumpkins in cookies. Pumpkins in coffee. Football on cozy Sundays while a pot of chili bubbles on the stove. Squash. Hot apple cider. Cold apple cider. Rum apple cider. Cool breezes and bright sunshine. Puffy vests. Boots. Scarves and mittens without fingers. Fall is beautiful. Is it my favorite. </div>
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This fall, there is an election looming. TV commercials and newscasts and peoples front yards are all about politics. I wonder who will win. I wonder what will happen when they do. Will things change? Will we notice if they do? </div>
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I'm sorry I don't have any recipes today. I have been busy. Work and school and being engaged (oh yes, I got engaged...more about that in another post). Weddings are a lot to think about. There is a lot that goes into a wedding. I am so excited. I am so happy. </div>
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I changed my blog a bit. Do you like it? I need to write more, so get ready for more random, thought jots like this. I will try to get cooking and post some yummy food. For now, I am going on a lovely run on this beautiful fall evening with my handsome new fiance!</div>
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CIAO!</div>
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<tr><td class="tr-caption" style="text-align: center;">Me and my new fiance on a lovely fall day. Love love love...</td></tr>
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<br />Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-38875504442224718712012-08-12T11:05:00.000-07:002012-08-12T11:05:09.874-07:00Easy As 1-2-3<div class="separator" style="clear: both; text-align: center;">
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A burger and fries. Nothing quite like it. There are about a 453 (totally arbitrary number) varieties of "the burger and fries" meal and everyone has their preferences- beef or turkey (or otherwise)? Season the meat or season the outside? To toast or not to toast the bun? Sweet potato or classic fries? Standard ketchup and mustard or something more exotic? No matter how you spin it, a patty of meat between a bun covered in sauce with some crispy potatoes on the side is inevitably good- but there is really nothing like the classic. Here are some great tips for the perfect burger and crispy french fries.<br />
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#1: Use quality meat with enough fat: No one like a dry, tasteless burger. Opt for good quality meat (think organic/ grass fed) and about an 80/20 fat to lean ratio and you'll be in good shape. The extra money for higher-quality meat and the the extra calories from more fat is well worth it when you sink your teeth into that first juicy, beefy bite.<br />
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#2: Patty is your friend- be gentle: First of all, do not over mix your meat. In fact, don't mix at all. Open the package of ground beef, score it with the side of your hand so you get equal size patties, and gently form a patty right from the package. No bowl needed! This mean nothing goes into the meat- no seasoning, no egg, nothing. Aim for patties about one inch thick and about three inches in diameter. Then, create a divot in the center of the patty because it will plump as you cook. Season each side of the patty with salt and pepper. Then cook flipping only once- about 4-5 minutes on each side, more or less for your desired doneness. And please, don't squish the patty down with the flat end of the spatula. This squeezes out all the yummy juices and it's just not nice.<br />
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#3: Go for a dense bun and DO NOT toast: Just like you don't want a dry burger, you don't want a dry bun. First, start with a soft, heavy roll. White, wheat, potato- it's all the same- just make sure there is enough bread to stand up to the burger and toppings. Drier, airy rolls tend to fall apart. And don't toast the bun. Toasting dries out the surface of the roll hinders it's ability to soak up the the burger juice and condiments.<br />
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#4: Stay simple with toppings: Ditch the bacon, guacamole, and fancy cheese. Those flavors tend to dominate the star of the show- the burger. Instead, stick with the classics- tomato, lettuce, onion, and American cheese. Pay homage to the classic American Hamburger and give it a cheese that reins from the same origin. Plus, American cheese melts oh-so-well!<br />
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#5: Stay classic with the condiments: Ketchup, mustard, mayo. That's it. Mix them all together beforehand for one super condiment. That way, you don't get a bite that is just ketchup or all mustard. With the pre-mixed special sauce, you have a harmony of flavors in every bite.<br />
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Now for the fries...<br />
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You can't have a burger without fries. I like sweet potato fries just as much as the next guy, but nothing beats the classic. Russet potatoes (baking potatoes) tend to work best. Do yourself a favor and buy a mandolin. You can get a good one for under $50. Here's the one I have (thanks, Mom!): <a href="http://www.target.com/p/oxo-softworks-mandoline/-/A-11144548?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=%7C11144548&CPNG=kitchen&ci_sku=11144548&ci_gpa=pla&ci_kw=" target="_blank">OXO Softworks Mandoline</a>. A mandoline is quick and easy way to slice just about anything- especially french fries. The mandoline helps cut them into the uniform size matchsticks. This way, they all fry evenly.<br />
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I was making fries for just me and Michael, so I used one large potato and about a cup of oil. There is no need to heat a huge vat of oil for just a few fries. Vegetable oil, peanut oil, even olive oil will work. I used a combo because I didn't have enough vegetable oil. Heat it in a deep dutch oven (you want good clearance above your oil so that your don't get splattered) over medium-high heat for a few minutes. I have no idea what temperature to fry at, so I just guess when it's ready, throw a test potato in, and see if it sizzles. It's not exact science you just don't want it to hot (too much sizzle) or too cold (not enough sizzle). Add in one layer of potatoes, fry until golden (about 5 minutes) and remove with a slotted spoon onto a plate covered with a paper towel. Continue to fry batches of potatoes until they are all done. Salt lightly and serve!<br />
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Summer days are fading fast, so while outdoor grilling season is still in swing, give a classic burger and fries a try. Enjoy!Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-74670550300543620252012-07-09T20:03:00.001-07:002012-07-09T20:03:22.799-07:00Summer's SoupThe 4th of July. For some, the patriotic holiday signifies the kick-off to summer. For others, myself included, it is more like the half-way point. Growing up, I always got out of school at the end of May, so Independence Day was right in the middle. Instead of saying "summer is here," July 4th always reminded me that summer is halfway gone so you better make the best of the rest of it! I've done pretty good so far this summer. Indiana and Jamaica. Weekends in Maine and Cape Cod. I've got a weekend in the Pacific Northwest on the horizon and I'll end my summer in Peru. Like I said, I've done pretty good...<br />
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One thing, however, that I haven't made the most of this summer is cooking. Probably because I'm balancing a full-time job with being a part-time student. Not to mention I'm jetting out of town every other weekend. And our new apartment doesn't allow our grill (and summer cooking is almost not worth it without a grill!). But needless to say my blog has been bare since April. Summer cooking is all about fresh produce, seasonal ingredients, and lighter fare. The 4th of July reminded me of this while I was sitting on roof deck enjoying a refreshing bowl of Gazpacho and an ice cold beer...<br />
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Roofdeck Gazpacho</div>
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1/2 red onion</div>
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2 cloves garlic</div>
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1 cucumber </div>
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1 red pepper [or any color you prefer]</div>
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1-2 carrots</div>
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1-2 stalks of celery</div>
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1 jalapeno [eliminate if you don't like it hot- never an option at my house!]</div>
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5-6 Roma tomatoes [I like Romas for their firmness, but you can use any type]</div>
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The above ingredients are a great combination of sweet, spicy, fresh, and refreshing. Chop all veggies up and add all of the garlic and half of the rest of the veggies into a food processor or blender. I also toss in a good handful of fresh herbs (basil, cilantro, and parsley) </div>
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Also into the food processor add the juice of one lemon, 1-2 cups of organic tomato or vegetable juice, a couple splashes of red wine vinegar, a couple good glugs of EVOO (1/4 cup if you want to be precise), a couple dashes tabasco (again, omit if you can't handle the heat), and a tablespoon or two of sugar. </div>
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Blend the ingredients until they are a desired consistency. You want to maintain the ingredients' integrity while also making a soup-like texture. </div>
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Pour the processed ingredients into a large bowl and stir in the reserved chopped vegetables and another 1-2 cups of tomato juice. Season to taste with salt and pepper. </div>
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Cover the bowl with saran wrap or transfer to an airtight container and store in the refrigerator for several hours or overnight. The longer Gazpacho sits, the better. Even a few days isn't too long- just make sure it stays cold!</div>
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You can garnish the Gazpacho with sour cream, fresh herbs, avocado, grilled shrimp, lump crab meat, or whatever your heart desires. You can also just enjoy is plain on a nice, hot summery day with a glass or white wine or, like me, and ice cold cerveza. </div>
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Enjoy, and happy summer!</div>
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<br /></div>Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-47760401733476573052012-04-02T16:47:00.000-07:002012-04-02T16:47:06.937-07:00The Other Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SVb5m-DcxeUWc_wkPn8cHVMdqRdVbt1TAsrgZ94d7cXmidlBm012a3g0dW5JPLgwa41rZbgzPalD2HCGr4BhV29cVGYfBZX27bPClz_4EPSkOuaF-0rk6SiEl651hCSdRVxzQ_fyVQs/s1600/photo-15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SVb5m-DcxeUWc_wkPn8cHVMdqRdVbt1TAsrgZ94d7cXmidlBm012a3g0dW5JPLgwa41rZbgzPalD2HCGr4BhV29cVGYfBZX27bPClz_4EPSkOuaF-0rk6SiEl651hCSdRVxzQ_fyVQs/s320/photo-15.JPG" width="320" /></a></div><br />
Warning: I'm going to talk about Flour Bakery again (I really need to find a new lunch spot...) In my last post, I alluded to the Carrot Cake my mom and I made for my birthday- the recipe was from the Flour Bakery cookbook. What I failed to mention was that before Flour came into our lives, my mom was using a Carrot Cake recipe from a Sunset Magazine cookbook (circa 1989). We had a cake auction at work today to raise money for the Boston Marathon runners (and no, I'm not running the Marathon. I'm too busy eating cake). So instead of the tedious Flour recipe, I opted for Mom's simple, but trusty, Sunset recipe. In all fairness, I did use Flour's candied carrot strips for decoration, but I must admit (no offense, Flour) the Sunset recipe took the (carrot) cake (obvious pun intended).<br />
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Preheat oven to 350 degrees. Butter and flour a 9x13 rectangular cake pan.<br />
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In a medium bowl, mix together <b>2 cups of white sugar</b> and <b>1 cup vegetable oil</b>. Blent in <b>4 eggs</b>, one at a time. Stir in <b>1 teaspoon vanilla</b>.<br />
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In a separate bowl, stir together <b>2 cups flour</b>, <b>2 teaspoons baking powder</b>, <b>2 teaspoons cinnamon</b>, and <b>1.5 teaspoons baking soda</b>. Stir the dry ingredients into the wet ingredients.<br />
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Mix in <b>2 cups shredded carrots</b> (shred them yourself for the moisture- it will be about 4-5 carrots and make sure you peel them first!), <b>8oz crushed pineapple</b> (well drained), and <b>1/2 cup walnuts </b>(chopped).<br />
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Pour batter into prepared pan and bake for 45 minutes (or until toothpick comes out clean)<br />
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Let cool. Now for the icing on the cake...<br />
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Blend together <b>6oz cream cheese</b> and <b>6 tablespoons butter</b> (let butter and cream cheese get to room temperature to avoid lumps) with <b>1 teaspoon grated orange peel</b> (a must!) and<b> 1 teaspoon vanilla</b>. Slowly blend in <b>2 cups powdered sugar</b> (or quickly, if you would like a powdered sugar blizzard in your kitchen).<br />
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And, of course, Flour's candied carrots strips:<br />
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Boil <b>3/4 cup water</b> with <b>1 cup sugar</b>. Peel <b>a carrot or two</b>. Using the vegetable peeler, peel long strips of carrot. Add strips in a single layer to the boiling sugar-water and let boil for 10 seconds. Remove from heat (keep the carrots in the syrup) and let cook completely. Remove strips onto a paper towel to "drain" then roll each strips into a carrot rose. Decorate as you wish.<br />
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By the way, the Sunset cookbook (<a href="http://www.google.com/products/catalog?q=sunset+easy+basics+for+good+cooking&hl=en&client=safari&rls=en&prmd=imvnse&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1227&bih=630&um=1&ie=UTF-8&tbm=shop&cid=16202181798676205474&sa=X&ei=2Td6T4vNKubk0QGJ2cisDQ&ved=0CFwQ8wIwAA#ps-sellers">Easy Basics for Good Cooking</a>) is fabulous (and cheap!) A must-have for any classic (home) cook.<br />
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Enjoy- And Happy Easter! Speaking of Easter, I am off to <b><i>Easter</i></b>n Europe for 10 days- looking forward to sharing the cuisine with you when I return.<br />
Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-51183845454953863902012-03-05T16:42:00.000-08:002012-03-05T16:42:04.336-08:00The CakeA while back, I wrote about Flour Bakery and their delectable sandwiches. I also mentioned in the post that the Flour cookbook would make a great birthday or Christmas present for yours truly. Well, my dear mom (or was it Santa Clause?) came through and delivered. 300+ pages of tantalizing treats. The second I unwrapped the book, my mom and I got to work baking Flour's version of my favorite- Carrot Cake. From the cream cheese frosting to the candied carrots on top, the cake was superb. And although it looked nothing like the picture in the cookbook, we ate every crumb. A few weeks later I found myself in line at Flour during my lunch break and there staring me in the face was a Carrot Cake Cupcake- Flour style. I couldn't resist. I had to see how close we came. Other than a slight consistency difference (which I blame on high altitude cooking in Colorado) our attempt was pretty darn cook. This got my confidence up to tackle what can only be described as "The Cake"<br />
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I was a couple of weeks before Michael's 29th birthday and I finally decided to get busy on party planning. No birthday is complete without a cake, and having a boyfriend whose dream dessert is chocolate chip cookies without the chocolate chips didn't make my job much easier. What could I make that was the cake equivalent of chocolate chip cookies without the chocolate chips...? I turned to my Flour cookbook and there on page 172 was Lemon-Raspberry Cake with Lemon Buttercream. Now I know what you're thinking- this has nothing to do with chocolate chip cookies without the chocolate chips. But the point is, I found a non chocolate baked good that sounded right up his alley.<br />
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Well, the cake may not have called for chocolate but let me tell you what it did call for. 14 eggs. 6 sticks of butter (in the frosting alone). 10 lemons. Cracked, whipped, squeezed, and zested into homemade lemon curd, homemade buttercream (which you then mix with some lemon curd for the lemon buttercream), Light, airy cakes that require folding whipped egg white into batter- a concept that was completely new to me, and essentially a lemonade drizzle that keeps everything moist. And we cannot forget the Raspberries (which I forgot at the store and made Michael run out to get at about 8pm on a cold, rainy night. It was his cake, after all). After 5 hours of labor, I turned out this beauty:<br />
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Needless to say, there is no way I am typing up the recipe in the blog, but if anyone is interested let me know. I'll give you the money to buy the cookbook! (Yes, the recipe is that long).<br />
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Happy Birthday, Mike Mazzanti! I hope you liked you cake ;)Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-87076411155821936472012-02-11T16:17:00.000-08:002012-02-11T16:17:47.440-08:00One Pot Wonderful<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyafr-ajqWHrZZ38wu8mt0LuUUyt8wdHS0qS9EvT4YoKnUJ9zZId3Y9dfOhwMO9q6v5jSN1rJeLcEDSdi1ju3iVXn_ji1lW-pGhtohGWA8wQcdCb2qt6SlXZyWp-r7YJXI-V9zfIrOu5A/s1600/photo-14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyafr-ajqWHrZZ38wu8mt0LuUUyt8wdHS0qS9EvT4YoKnUJ9zZId3Y9dfOhwMO9q6v5jSN1rJeLcEDSdi1ju3iVXn_ji1lW-pGhtohGWA8wQcdCb2qt6SlXZyWp-r7YJXI-V9zfIrOu5A/s320/photo-14.JPG" width="320" /></a></div><br />
I have recently developed a very close relationship with my Crock Pot. Technically, it's Michael's Crock Pot but I think it's fair to say I have adopted it. Now that I'm balancing Grad School in addition to my full time job and thrice weekly spinning classes, cooking has taken a back seat. This one pot wonder was so easy and so tasty you would have never guessed it came from a Crock Pot. Here's how it's done:<br />
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Layer the following ingredients one by one in the CP:<br />
2-3 boneless, skinless chicken breasts<br />
1 can black beans<br />
1 can diced fire-roasted tomatoes<br />
2 smalls can diced green chilies<br />
1 cup frozen corn<br />
1 cup chicken broth<br />
1 package taco seasoning OR other seasonings of choice (chili powder, cumin, seasoned salt)<br />
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Cover the Crock Pot and let cook about 7 hours on low. When it's done, the flavors will be blended and the chicken will shred easily.<br />
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Serve topped with cheese, avocado, and sour cream.<br />
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This would also be good as a filling for burritos, enchiladas, etc. Just eliminate the chicken broth and the consistency will be more substantial.<br />
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This was enough for Michael and I for two dinners with a little leftover to put in a quesadilla for another night. It's a great dish to stretch a buck and a huge time saver. Enjoy!Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-46623721018042727882012-01-21T18:02:00.000-08:002012-01-21T18:02:46.294-08:00buon Natale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0yMW7idK9_siBQ7uk2rLq9zNeM694W64hC6Sw4Fhd2Oc_97nVaAh9X8NhPhrdk3SUE8AQu5aEkZTnZMjFvqxjybvufNZBAnndHqC8n8CAddKIaMMMdZeFMlKwo1EQS6mGILtG02m0uQ/s1600/GetImage.ashx.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0yMW7idK9_siBQ7uk2rLq9zNeM694W64hC6Sw4Fhd2Oc_97nVaAh9X8NhPhrdk3SUE8AQu5aEkZTnZMjFvqxjybvufNZBAnndHqC8n8CAddKIaMMMdZeFMlKwo1EQS6mGILtG02m0uQ/s1600/GetImage.ashx.jpeg" /></a></div><br />
I am finally getting around to my much overdue blog about Euno Ristorante- a gem of a place we went to for Christmas Eve dinner located in the heart of Boston's North End. Mike's sister, Lisa, and I had discovered this hole-in-the-wall a few months back and were hooked immediately with the Ice Wine Martini they offer. Its humble exterior is easy to miss in the midst of all the other flashy, brightly lit, Little Italy restaurants, but Euno is definitely not one to pass up.<br />
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After mass at Saint Cecilias, we cabbed it down to the North End for our dinner reservation. We were a little concerned while walking down Salem Street en route to Euno. The entire area was deserted. It was the night before Christmas, and no restaurants were packed, not a creature was stirring not even a rat...<br />
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But the second we opened the door, to all fears were put at east. We were instantly greeted by the boisterous Dino, our host slash waiter who welcomed us with a friendly smile and open arms. It was the most gracious and hospitable welcome I have ever been given at a restaurant. Even though the rest of Little Italy had already settled down for their long winter's nap, Euno was buzzing with a festive Christmas energy. It was perfectly cozy.<br />
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Now, back to the aforementioned Ice Wine Martini. Ice Wine is made from grapes that are harvested once frozen. The result- a perfectly sweet wine. Pairing the sweet wine with an astringent vodka makes for a delicious cocktail. Especially when you garnish it with frozen grapes. Ergo New Years Resolution #1: Master Euno's Ice Wine Martini.<br />
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Cocktails aside, Euno's food is also to die for. As I usually do when ordering as restaurants, I opted for one of the specials. It is my philosophy is that you can always order the menu items, so why not try the special? My dinner at Euno was case and point- butternut squash ravioli topped with veal scallopini and a brown butter sauce. The sweetness of the squash, the rich salty veal, the creamy brown butter. Words cannot describe this meal. Definitely one of the best things I have ever eaten. Which brings me to New Years Resolution #2: Master Euno's Butternut Squash Ravioli dish.<br />
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Everyone one else in our party had equally fantastic dinners- gnocchi with Gorgonzola cream sauce, pasta puttanesca, swordfish. Rich wine. Hearty appetizers. Fabulous service. The entire night was a joy and everything you want your Christmas eve celebration to be- warm, memorable, and filled with love (and good food).<br />
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I hope your Christmases were equally wonderful. Here's to a happy and healthy New Year filled with good food and lots of fun and all things fabulous!<br />
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Cheers!Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-24303645722882088062011-12-14T05:38:00.000-08:002011-12-14T05:38:59.419-08:00TemazcalTwas the night before Thanksgiving...and no one wanted to cook. So we tried a new restaurant- Temazcal Tequila Cantina in South Boston. Let's just say that it was definitely something to be thankful for.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e3g65f_TKo-WcS5qRcWY9t7NbFG5G3cFrVp1jDqIrCYJ02hvdtG7l8sMwaW9_CjgKq7VvgUI2ZO0xu0Utwq0O-ey9Ni_uleG0XQaaO36JvhAIR2qMbS0HRIBpS3l9mfq03BDXkL7XJA/s1600/temaz-ent.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e3g65f_TKo-WcS5qRcWY9t7NbFG5G3cFrVp1jDqIrCYJ02hvdtG7l8sMwaW9_CjgKq7VvgUI2ZO0xu0Utwq0O-ey9Ni_uleG0XQaaO36JvhAIR2qMbS0HRIBpS3l9mfq03BDXkL7XJA/s1600/temaz-ent.jpg" /></a></div><br />
The most striking thing about Temazcal's is their menu- it's no ordinary menu. It's an iMenu. That's right- when you arrive, the hostess shows you to your waterfront table and presents you with an iPad upon which their entire menu, including pictures of each and every dish, is stored. It is ingenious and I wish I was the one to think of it. The interactive browsing of descriptions and pictures not only helps you decide what to order but it make the process fun (and it probably increases Temazcal's profits ten fold).<br />
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Like any good Mexican restaurant, they bring complimentary chips and salsa. Their salsa selection was a trio of a sweet salsa verde, smoky chipotle, and what can only be described as black bean dip. We added guacamole to the mix which was good, but needed a little something (salt?) The avocado was perfect though so I can't complain. Another notable was their margarita. I judge Mexican restaurants off their margaritas, and Temazcal got an A+. I'm picky when it comes to margs, so I sprung for the "Primo" which was made with Patron, fresh lime juice, agave nectar, and Grand Marnier. It's $3 more than their "La Casita" margarita (made with a lesser tequila and triple sec) but worth every penny.<br />
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Being the day before Thanksgiving, none of us wanted to eat poultry so we opted for seafood and beef. For dinner I had what they call "Caldo Mariscos," or seafood soup. Large prawns, seared scallops, clams, and mussels were served swimming (no pun intended) in a chili-saffron-tomato broth that was perfectly spicy. It was a bit hard to eat given that you had to shell the prawns, but it was worth the effort. A definite must for seafood fans. Other dishes at our table included the Carne Asada and Mahi Mahi- both delicious (being the food blogger in the family, I always get to taste others' food). The skirt steak was grilled perfectly and served with a cheese enchilada and black beans. The Mahi Mahi was grilled and covered in a chili-garlic sauce and served on top a plantain mash.<br />
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Everyone left satisfied and overly stuffed (tis' the season). I definitely plan to go back to Temazcal, and when I do it will definitely be for the Margarita and the iPads.Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-80220990790988353002011-11-29T19:15:00.000-08:002011-11-29T19:15:35.633-08:00Gobble Gobble!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh6ujl109BYuJ84Xyz0H2vAoTa_HsrqBHEZII4GVgzXqPeNETXMwZgrflpu0fuX05ZvKAdYLMY_hDJbDlqRSBUepEmbsIHO0iLbcXrI0-jFUPYnTjvvOV4BJHfFvF6j2WgiOdmuBqemc/s1600/384668_10150417826512020_501962019_8252151_913489025_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh6ujl109BYuJ84Xyz0H2vAoTa_HsrqBHEZII4GVgzXqPeNETXMwZgrflpu0fuX05ZvKAdYLMY_hDJbDlqRSBUepEmbsIHO0iLbcXrI0-jFUPYnTjvvOV4BJHfFvF6j2WgiOdmuBqemc/s320/384668_10150417826512020_501962019_8252151_913489025_n.jpg" width="320" /></a></div><br />
Here I am with my beautifully browned bird on this year's turkey day. I cannot believe another Thanksgiving has come and gone. I found myself feeling what can only be described as bluesy as I woke up on Black Friday (and had to go to WORK-no wonder). Thanksgiving is a day I look forward to all year; it's the culmination and celebration of everything a I love- cooking and eating, family and friends. And it always seems to come and go so quickly leaving only Tupperware after Tupperware of leftovers and a minor wine and tryptophan induced hangover. Luckily, Thanksgiving blues quickly turn into Christmas red and greens. You sure don't have much time to digest your Thanksgiving before Black Friday and Cyber Monday shove Christmas down your throat. It's not even December 1st and I have already watched a handful of Christmas movies courtesy of ABC Family Channel. I'm not complaining though- I love this most wonderful time of year. The key is to avoid the commercial chaos, enjoy the beauty of the season, and spend time with those you love. It's all about getting back to how the holidays felt when you were a kid. Full of magic and excitement, happiness and wonder. I hope you will all get back there this holiday season...<br />
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So where was I....oh, yes. Thanksgiving. I'm getting one holiday ahead of myself. This years feast turned out great (not to toot my own turkey or anything). I doubt anyone is in a rush to make stuffing, mashed potatoes, and cranberry sauce for dinner, but just in case here are my recipes.<br />
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<div style="text-align: center;"><u><span class="Apple-style-span" style="font-size: large;">Citrus and Cinnamon Cranberry Sauce</span></u></div><div style="text-align: center;">In a medium saucepan over medium heat, combine 12 oz. fresh cranberries with 2 cups white sugar, 1/3 cup orange juice, 1.5 teaspoons grated orange peel, 1/4 teaspoon cinnamon, and a pinch of salt. Boil for 8-10 minutes or until the cranberries pop. Let cool and store in the refrigerator.</div><br />
<div style="text-align: center;"><u><span class="Apple-style-span" style="font-size: large;">Sweet and Savory Stuffing</span></u></div><div style="text-align: center;"><span class="Apple-style-span">Cook about 1.5-2 pounds of sweet Italian sausage until just done, crumbling into small bits as you cook. Remove. In the same pan, saute a medium onion (chopped) and 2-3 ribs of celery (chopped) in the sausage drippings and additional butter butter or olive oil. If you desire, add fresh herbs here (sage, parsley) and salt and pepper to taste. Combine the veggies with the sausage and mix in a cup of dried cranberries and 16 oz or so of bread cubes (homemade or prepackaged- I used a combo). Gradually add about 2-4 cups of chicken broth until the stuffing is well coated (not soggy, not dry). </span></div><div style="text-align: center;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span">Now, you can stuff it in your bird (not my cup of tea but to each his own) OR bake in a 350 degree oven (or whatever your turkey is at) until the top starts to crisp up.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span">*As you can tell, my stuffing recipe isn't spot on with measurements. The staples for stuffing is celery, onion, bread cubes, and chicken broth to moisten- everything else is up to you. But I will say the sweet-bitterness from the cranberries and the savory-richness from the sausage was a great combo!*</span></div><div style="text-align: center;"><u><br />
</u></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><u>Classic Masshed Potatoes</u></span> </div><div style="text-align: center;">Figure about 1 potato per serving. Peel and dice the potatoes then put them in a large stock pot and cover them with cold water. Bring the potatoes and water up to a boil and cooked until tender (when a fork goes through easily). Then mash them up with the flavors of your choosing. Milk, butter, roasted garlic, cheese, bacon, chives. The sky is the limit. We had some soft herb cheese spread (like Rondele or Boursin) from our pre-Thanksgiving snacks that make these extra indulgent. </div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><u>Sweet Potato Casserole</u></span></div><div style="text-align: center;">Figure the same serving suggestion and cooking style as the mashed potatoes. Mash them up with milk, butter, brown sugar, vanilla, and cinnamon. Again, no real science to measurements. Start by adding each ingredient in a small amount, take a taste, and see what it needs. Spread the mashed sweet taters in a baking dish and top with mini marshmallow and chopped pecans. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake in a 350 degree oven until the marshmallows are just starting to brown. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">*This is a great dish to get ready a day ahead of time. Just leave off the topping and store (covered) in the fridge. When you're ready to eat, you will need to bake the potatoes alone about 30 minutes before putting the topping on so that the potatoes can get warm without burning the marshmallows.*</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><u>From Scratch Green Bean Casserole</u></span></div><div style="text-align: center;">This is a fresher take on the Campbell's Soup classic.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start by making your own fried onions. I thinly sliced a white onion and coated it in a Panko, flour, S&P mixture. Spread the onions on a foil-covered baking sheet and drizzle with olive oil. Bake in a HOT (475 degree or so) oven until browned and fragrant. You can make these a day ahead of time and store them (once cooled) in an airtight container).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Blanch 1-2 pounds of green beans (boil for about 5 minutes). Drain then cook in a bowl of ice water. This stops the cooking process. Essentially, you want the green beans to be slightly cooked (they should still have some bite to them). </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a large skillet, saute one diced shallot with 12 ounces of sliced mushrooms in a couple tablespoons of butter (yes, more butter). Once the mushrooms are almost done, season them lightly with salt, pepper, and fresh grated nutmeg. Add a cup of half and half to the mushroom mix and cook over low heat until slightly reduced (8 minutes or so).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine the mushroom mix with the cooked/drained green beans in a baking dish and top with homemade french fried onions. Bake until the onions are browned and the casserole is bubbly. </div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><u>Cheesecloth Turkey</u></span></div><div style="text-align: center;">This was the easiest turkey I have ever made and it turned our moist and perfectly brown. I never thought you could put a cotton cheesecloth in the oven, but it can be done. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start by prepping your turkey as you like (removing neck and giblets, seasoning the skin, and stuffing the cavity). I recommend a simple salt and pepper dusting on the skin and stuffing the cavity not with dressing but with aromatics. I used a lemon, a green apple (both quartered), a whole head of garlic (split horizontally), fresh sage and rosemary. Position the turkey breast side up on a roasting pan and tie up any loose ends (literally). Next, melt a stick of butter (yes, another one) with 1/3 cup of fresh apple cider and soak a cheesecloth (big enough to cover the turkey) until it soaks up the liquid. Drape the butter-cider infused cheesecloth over the turkey, trying to cover as much bird as possible. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Begin cooking your turkey in a hot (500 degree) over for 15 minutes, then decrease the temperature to 350 degrees and cook for about 12-15 minutes per pound or until a meat thermometer reads 160 degrees. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">During the cooking process, we basted our bird ever 30 minutes or so. The cheesecloth liquid didn't create any drippings so we ended up pouring a white wine-chicken broth-apple cider combo over the turkey after the initial heat blast, then used that liquid for basting. This ultimately created more drippings in the bottom of the pan which turned into a wonderful gravy. </div>Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0tag:blogger.com,1999:blog-3789411709809573930.post-90067326802168167022011-11-29T17:32:00.000-08:002011-11-29T17:32:47.554-08:00Pumpkin Pie CookiesWe all have a can of pumpkin laying around after Thanksgiving, and the last thing anyone feels like is pumpkin pie, so why not reinvent the classic holiday pie into this cake-like cookie. While they make a great dessert, I think they are best in the morning with a hot cup of coffee. Enjoy!<br />
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</div><div style="text-align: center;"><u><span class="Apple-style-span" style="font-size: large;">Pumpkin Pie Cookies</span></u></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">(Adapted from Libby's Pumpkin Website)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
</span></div><div style="text-align: center;">Preheat oven to 350 degrees and grease a baking sheet.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In one bowl, mix together dry ingredients: </div><div style="text-align: center;">2.5 cups flour (I used half wheat flour, half regular)</div><div style="text-align: center;">1 teaspoon each baking soda and baking powder </div><div style="text-align: center;">2 teaspoons pumpkin pie spice</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a separate bowl, mix together wet ingredients:</div><div style="text-align: center;">Blend 1.5 cups white sugar with 1 stick softened butter</div><div style="text-align: center;">Once blended, add 1 cup pumpkin, 1 egg, and 1 teaspoon vanilla</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Gradually add dry ingredients to wet until incorporated</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drop the cookies onto your greased baking sheet and bake for about 15 minutes or until they just start to brown around the edges. The dough is a bit looser than standard cookie dough so don't be surprised!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">They are delicious by themselves, or you can glaze them. To prepare the glaze mix about 2 cups powdered sugar with 1 tablespoon melted butter and 1 teaspoon vanilla. Add more powdered sugar if the glaze is too runny, add more liquid (melted butter or milk) if it's too stiff. I also had some pumpkin spice coffee creamer in the fridge which worked perfectly in the glaze. You can also add a dash or two of cinnamon or pumpkin pie spice to the glaze for a kick. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For easy glazing, try this: put a ziplock baggie in a drinking glass and fold the seal over the lip of the glass (as if the ziplock is a trash bag, and the drinking glass is the trash can). Spook the glaze into the open ziplock and seal. Remove the glaze-filled baggie from the glass, snip a small slit in one of the bottom corners of the baggie and Voila! You've created your own piping bag. This will make for easy drizzling over your cookies. Just make sure the cookies cool completely first.</div>Nataliehttp://www.blogger.com/profile/03546418375262523888noreply@blogger.com0