tag:blogger.com,1999:blog-89711092192710658592024-03-08T12:18:46.507-08:00Tate's KitchenUnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-8971109219271065859.post-56615666469705844902015-07-22T19:10:00.000-07:002015-07-25T19:06:53.622-07:00rice noodle soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">lunch.</span></div>
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yes, that is a giant pile of noodles. and yes - i ate the entire thing.</div>
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these are my most favorite mushrooms found at the saturday farmer's market.</div>
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cravings are odd. i was wanting noodles for days but wanted something easier than a traditional Pho and this fit the bill perfectly. i know - i can be terribly lazy sometimes. and the above noodles are available at the local grocery - thus saving me the journey to the asian market - again...so lazy. </div>
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all the other produce was collected at my last market visit so it was time to satisfy a craving.</div>
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give this a go.</div>
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<b>you will need</b></div>
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<i>4 cups chicken broth </i></div>
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<i>1/2 cup mirin</i></div>
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<i>1/3 cup low sodium soy sauce</i></div>
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<i>1/4 cup dark sesame oil</i></div>
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<i>1 tablespoon asian fish sauce</i></div>
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<i>1 tablespoon chili paste (another teaspoon if you want the extra heat)</i></div>
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<i>juice from 1 lime - plus additional lime wedges for serving</i></div>
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<i>1/2 package rice noodles</i></div>
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<i>2 cups mushrooms - i used beech and shiitake </i></div>
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<i>1 inch piece of fresh ginger - peeled and sliced into matchsticks </i></div>
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<i>4 cloves of garlic - peeled and sliced thin (think tiny garlic chips)</i></div>
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<i>2 shallots - sliced thin</i></div>
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<i>1 bunch baby bok choy - washed and separated</i></div>
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<i>2 star anise</i></div>
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<i>cilantro</i></div>
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<i>salt</i></div>
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<i>pepper</i></div>
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<b>to do</b></div>
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pour the chicken broth into a large pot and cover - heat to high.</div>
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once boiling add the matchstick ginger, garlic chips, shallot slices and star anise.</div>
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reduce heat to medium high - cover and let cook for ten minutes or so.</div>
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in a separate bowl add the mirin, soy sauce, sesame oil, fish sauce, chili paste and lime juice.</div>
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give it a good whisk for a few minutes to try and get everybody to come together.</div>
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check the garlic and ginger pieces in the large pot.</div>
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if they are softened add the bok choy.</div>
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let cook four or five minutes (i don't like mushy vegetables so i only do a quick blanch - do this part the way you like best)</div>
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scoop the bok choy out and set aside - cover to keep warm.</div>
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check also that you didn't scoop out your anise - they need to stay in the pot.</div>
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now add your mushrooms.</div>
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cook four or five minutes.</div>
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scoop these out and add to the bowl with the bok choy.</div>
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bring the broth back to a boil - putting the lid back on helps here.</div>
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once the broth is ready add the soy sauce mixture.</div>
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give this all a good stir then add your noodles.</div>
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these cook really quickly - should only take three to four minutes, or so.</div>
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when the noodles are done add the bok choy and mushrooms back to the pot.</div>
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another good stir.</div>
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taste for salt and pepper addition if needed.</div>
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serve immediately garnished with fresh cilantro and a lime wedge.</div>
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UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com50tag:blogger.com,1999:blog-8971109219271065859.post-58583579153296439332014-09-26T09:59:00.000-07:002014-09-26T10:00:34.580-07:00TK dinner ~ September 2014<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Little sign written by our 9 year old before she left on her date for the evening.</span><br />
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<span style="font-family: inherit;">And then people started arriving and we started serving.</span></div>
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<span style="font-family: inherit;">First up were these little bites of Phyllo filled with goat cheese, herbs and fresh strawberries.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG18TBU8LP_0RQnw87bNd_06S-Xib8oDUPj_rbTQuZ9p2FVexJypGbWjMohtnwZwn9p7JwvNd5A_lCe6EFWJHlUJ-07hi5C9_I_YD5tBX3uR7gCpJ58ywH5nw4_8Pzt5gQmU6uRrl1jI/s1600/TK+dinner+-+September+2014+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG18TBU8LP_0RQnw87bNd_06S-Xib8oDUPj_rbTQuZ9p2FVexJypGbWjMohtnwZwn9p7JwvNd5A_lCe6EFWJHlUJ-07hi5C9_I_YD5tBX3uR7gCpJ58ywH5nw4_8Pzt5gQmU6uRrl1jI/s1600/TK+dinner+-+September+2014+011.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Confession - these made an appearance because I had leftover cheese mixture from the mushrooms (below) AND, since I was already making a GIANT mess with Phyllo dough (Good God what a mess) I decided I might as well make those cute little cups - and then fill them with stuff. (that all makes sense right?)</span></div>
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<span style="font-family: inherit;">Next out went roasted mushrooms served with the same goat cheese concoction garnished with fresh chives. </span></div>
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Carrot soup with curry and coconut milk and the cutest little carrot curls.</div>
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Then Plum, Radicchio salad with a lemon mustard vinaigrette </div>
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(Is it just me? Every time I use the word vinaigrette I have to google how to spell it? .....sigh.....)</div>
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<span style="font-family: inherit;">Main course for the evening was good ol' fashioned steak and potatoes.</span></div>
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<span style="text-align: left;"><span style="font-family: inherit;">Flank steak with a spicy Chimichurri sauce and thin slices of red onion.</span></span></div>
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<span style="font-family: inherit;">Steak was served with Roasted potatoes done with cumin, coriander, caraway seeds and cinnamon.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1bSQyBA4153CfLeD_oMNKhByoxeFD9BiGtslIPOmU3NxT6Gr2IE-2L4PjDJPnBb192ZQvznARMmeEk88Lv3_jXl5-neo9C1eZ_L_vS4xGDGGBYsSxLSjsiRBlf5Vi7-cEP-oVh4qvlY/s1600/TK+dinner+-+September+2014+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1bSQyBA4153CfLeD_oMNKhByoxeFD9BiGtslIPOmU3NxT6Gr2IE-2L4PjDJPnBb192ZQvznARMmeEk88Lv3_jXl5-neo9C1eZ_L_vS4xGDGGBYsSxLSjsiRBlf5Vi7-cEP-oVh4qvlY/s1600/TK+dinner+-+September+2014+023.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">And a little plate of fresh radishes and baby turnips served with more chimichurri sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRLjfVFWs4MzZMpriipKSVKmo_a38CZqaDbEXyeq4_v9hmn3UjSqF06FMovFtxhxgnxi1Y-FEmriFpQXsHlaWsBSycVvRuNYT87cwjjIvLapy6Sj93xhjNEYxa_Tv8H13JUk3S7LeWQI/s1600/radishes-turnips-chimichurri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRLjfVFWs4MzZMpriipKSVKmo_a38CZqaDbEXyeq4_v9hmn3UjSqF06FMovFtxhxgnxi1Y-FEmriFpQXsHlaWsBSycVvRuNYT87cwjjIvLapy6Sj93xhjNEYxa_Tv8H13JUk3S7LeWQI/s1600/radishes-turnips-chimichurri.JPG" height="640" width="480" /></a></div>
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Finally it is time for dessert!</div>
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Lemon meringue Phyllo plates.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibwYrDJPpRIrtsfDd0-bC4vNAE7x1wujPqqSZDCtaWjzK8SMdcf7V093lQAbBG7X8ao1yPbdgB7I6mXPCUST31sPU18WH7YCoA3Me5k0Y_of6Wym1MqQM18mksPm0f6Ax8cEoZTQfo6w/s1600/lemon+meringue+phyllo+plates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibwYrDJPpRIrtsfDd0-bC4vNAE7x1wujPqqSZDCtaWjzK8SMdcf7V093lQAbBG7X8ao1yPbdgB7I6mXPCUST31sPU18WH7YCoA3Me5k0Y_of6Wym1MqQM18mksPm0f6Ax8cEoZTQfo6w/s1600/lemon+meringue+phyllo+plates.jpg" height="640" width="456" /></a></div>
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These were served with brownie bites (I had a friend attending who demanded something chocolate - I will refrain from naming her here on the world wide web) </div>
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And spiced molasses cookies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCl1Ne6qjRLw56-9htHuRQy0FIPDE71VrWIieJmXZNta7FCrOH807hRwu1dTl-h0ED4s023BVoAlc5obkIeGd6b0_tLfgOh8OFxEmDB7Py5nJw5OuCOoPfSyY96H-FzIr6imNsDt1eEkA/s1600/TK+dinner+-+September+2014+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCl1Ne6qjRLw56-9htHuRQy0FIPDE71VrWIieJmXZNta7FCrOH807hRwu1dTl-h0ED4s023BVoAlc5obkIeGd6b0_tLfgOh8OFxEmDB7Py5nJw5OuCOoPfSyY96H-FzIr6imNsDt1eEkA/s1600/TK+dinner+-+September+2014+002.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Whew.</span></div>
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<span style="font-family: inherit;">Thank YOU to elizabeth d photography for some of the photos above!</span></div>
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<span style="font-family: inherit;">Until next time!</span></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-50962371016704589702014-09-24T12:44:00.000-07:002014-09-24T12:44:16.160-07:00watermelon gazpacho<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">One of the appetizers at the August TK dinner event was this Watermelon Gazpacho. I know, You're thinking "appetizer"? But those cups are actually pretty small so these servings are not nearly as large as the photo suggests.</span></div>
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<span style="font-family: inherit;">What can I tell you about this? I think this is one of those love it or hate it dishes. I loved it. Totally refreshing and using an 'in-season' fruit that I had grabbed at the Farmers Market the day prior. Also, it's Gazpacho! NO cooking! A bit of chopping and then it all goes into the food processor.</span></div>
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<span style="font-family: inherit;">This was Easy. It was filling. I was happy to serve it.</span></div>
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<span style="font-family: inherit;">Husband and daughter thought it was weird. What can ya do...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojCWJ4JVtqHV7XRs9Zumsn6Jnl2eVR8HUkWQO2ct9WfUlzENJK_ehKSXGLJ57b4G2kmu42Ts-Wzj0ybv6ttaFl-ZfeuR6BQ1kLoa7-Myj4YiCFdp9CxywX47JNdi2i9fsHytDH6vn-5E/s1600/watermelon+gazpacho+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojCWJ4JVtqHV7XRs9Zumsn6Jnl2eVR8HUkWQO2ct9WfUlzENJK_ehKSXGLJ57b4G2kmu42Ts-Wzj0ybv6ttaFl-ZfeuR6BQ1kLoa7-Myj4YiCFdp9CxywX47JNdi2i9fsHytDH6vn-5E/s1600/watermelon+gazpacho+5.JPG" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7n9UOD28-DOpr_seyndvz6MtJJ9CJuZqn6Nk0L5AZOyH5AZjBh7WtqM9ujp2j2cDEq2GVPgL4LnNp8B2IKlCpahN4EhgIN7T2-LCTZlyLs9Nd_18-8lIgWb4t9gnoXhmjSNM2VDmKjc/s1600/watermelon+gazpacho+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7n9UOD28-DOpr_seyndvz6MtJJ9CJuZqn6Nk0L5AZOyH5AZjBh7WtqM9ujp2j2cDEq2GVPgL4LnNp8B2IKlCpahN4EhgIN7T2-LCTZlyLs9Nd_18-8lIgWb4t9gnoXhmjSNM2VDmKjc/s1600/watermelon+gazpacho+8.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;"><b><i>YOU WILL NEED:</i></b></span></div>
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<span style="font-family: inherit;"><b><i><br /></i></b></span></div>
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<span style="font-family: inherit;"><b><i>Gazpacho -</i></b></span></div>
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<span style="font-family: inherit;"><b><i><br /></i></b></span></div>
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<span style="font-family: inherit;"><i>1 lb seedless watermelon - rind removed - coarsely chopped</i></span></div>
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<span style="font-family: inherit;"><i>1 large tomato -seeds removed - coarsely chopped</i></span></div>
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<span style="font-family: inherit;"><i>1 cucumber - coarsely chopped</i></span></div>
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<span style="font-family: inherit;"><i>1 jalapeno - seeds removed</i></span></div>
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<span style="font-family: inherit;"><i>2 tablespoons olive oil</i></span></div>
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<span style="font-family: inherit;"><i>1 tablespoons red wine vinegar</i></span></div>
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<span style="font-family: inherit;"><i>salt</i></span></div>
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<span style="font-family: inherit;"><i>pepper</i></span></div>
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<span style="font-family: inherit;"><b><i>Crema and assembly -</i></b></span></div>
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<span style="font-family: inherit;"><i>1/4 cup toasted almonds</i></span></div>
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<span style="font-family: inherit;"><i>1/2 cup Feta cheese - crumbled</i></span></div>
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<span style="font-family: inherit;"><i>1/4 cup sour cream</i></span></div>
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<span style="font-family: inherit;"><i>3 tablespoons milk</i></span></div>
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<span style="font-family: inherit;"><i>1 1/2 cups watermelon - cubed</i></span></div>
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<span style="font-family: inherit;"><i>1 cup cucumber - cubed</i></span></div>
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<span style="font-family: inherit;"><i>olive oil</i></span></div>
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<span style="font-family: inherit;"><i>salt</i></span></div>
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<span style="font-family: inherit;"><i>pepper</i></span></div>
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<span style="font-family: inherit;"><b><i>TO DO:</i></b></span></div>
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<span style="font-family: inherit;">Chop that tomato up and let it sit in a colander over a bowl for about a half hour.</span></div>
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<span style="font-family: inherit;">You want as much as possible of the liquid to drain out otherwise your soup is going to be super runny (you might be fine with this - I was not)</span></div>
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<span style="font-family: inherit;">Puree the watermelon, tomato, cucumber, jalapeno, oil, and vinegar to desired consistency.</span></div>
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<span style="font-family: inherit;">Transfer all this to a large bowl.</span></div>
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<span style="font-family: inherit;">Taste for seasoning and add salt and pepper as needed.</span></div>
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<span style="font-family: inherit;">Cover and refrigerate.</span></div>
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<span style="font-family: inherit;">(I made this a day ahead of time and it was perfect)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUL28ncUD7x3LmcTHjfzgO5tA0YQRlcFEBBW9-A5MaA80h-A7vhMhbwgivlm3lMtlMgeuN-83n0FamZkLvzhmQ6HadKuLAb888N331CQfUbl1GP_3F3oKngOb5rIk0bVJOuVxmEiWEwQ/s1600/watermelon+gazpacho+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUL28ncUD7x3LmcTHjfzgO5tA0YQRlcFEBBW9-A5MaA80h-A7vhMhbwgivlm3lMtlMgeuN-83n0FamZkLvzhmQ6HadKuLAb888N331CQfUbl1GP_3F3oKngOb5rIk0bVJOuVxmEiWEwQ/s1600/watermelon+gazpacho+4.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;"><b><i>For the Crema,</i></b></span></div>
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<span style="font-family: inherit;"><b><i><br /></i></b></span></div>
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<span style="font-family: inherit;">Make sure you toast those almonds.</span></div>
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<span style="font-family: inherit;">Spread them out on a baking sheet and toast at 350 for about 7 minutes.</span></div>
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<span style="font-family: inherit;">Remove and set aside.</span></div>
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<span style="font-family: inherit;">Mash the Feta cheese into the sour cream until almost smooth.</span></div>
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<span style="font-family: inherit;">Whisk in the milk.</span></div>
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<span style="font-family: inherit;">Cover and refrigerate until ready to use.</span></div>
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<span style="font-family: inherit;"><b><i>ASSEMBLY -</i></b></span></div>
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<span style="font-family: inherit;">Divide the cubed watermelon and cucumber into each serving dish.</span></div>
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<span style="font-family: inherit;">Pour the Gazpacho over the top of the cubed items.</span></div>
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<span style="font-family: inherit;">Drizzle a teaspoon of olive oil.</span></div>
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<span style="font-family: inherit;">Divide the Crema over the top of the oil.</span></div>
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<span style="font-family: inherit;">Add the toasted almonds.</span></div>
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<span style="font-family: inherit;">Sprinkle with a little salt and pepper.</span></div>
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<span style="font-family: inherit;">Serve immediately.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhCudqLbHduf-edzIrGgPWNqLoLN4xI8K667bY5f35cxMZMJEdI-cY-jszQlfqzgzUzWurRokmAJHDS1iBl53l8513wtdKEqGyA9KyzgB2zuJIHWLjP8fbQIlPzkDN0xDE9foZZF5GDo/s1600/watermelon+gazpacho+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhCudqLbHduf-edzIrGgPWNqLoLN4xI8K667bY5f35cxMZMJEdI-cY-jszQlfqzgzUzWurRokmAJHDS1iBl53l8513wtdKEqGyA9KyzgB2zuJIHWLjP8fbQIlPzkDN0xDE9foZZF5GDo/s1600/watermelon+gazpacho+6.JPG" height="640" width="480" /></a></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com1tag:blogger.com,1999:blog-8971109219271065859.post-81675793248668957012014-09-19T11:57:00.001-07:002014-10-12T17:42:54.808-07:00chicken with kalamata olives & bacon<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">I should probably call this post "how to quickly (and relatively inexpensively) feed twenty five people". The last TK dinner was the largest group we've had yet. Bodies everywhere! </span></div>
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<span style="font-family: inherit;">It was awesome. </span></div>
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<span style="font-family: inherit;">I think I've mentioned before having twenty plus people in our house is not a rare occurrence, it's the sit-down dinner part that got a bit tricky. I served the chicken on a bed of orzo pasta in these big family style platters and just let everyone have at it.</span></div>
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<span style="font-family: inherit;">Perfect.</span></div>
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<span style="font-family: inherit;">So much easier.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmTbEw5dj1xYGUf19wBjXepVvvdWOJd8_TYjuQS8ihptcD6rVAUE_LT0LaE_GH_yemkFzykrGmEyxH0UJ3cYg5Djd6rFxd_W1IyMOM_qc1ecur3xhJ05bJSR0s6C2b1FaO_Tp9D4suT8/s1600/chicken+and+orzo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmTbEw5dj1xYGUf19wBjXepVvvdWOJd8_TYjuQS8ihptcD6rVAUE_LT0LaE_GH_yemkFzykrGmEyxH0UJ3cYg5Djd6rFxd_W1IyMOM_qc1ecur3xhJ05bJSR0s6C2b1FaO_Tp9D4suT8/s1600/chicken+and+orzo+1.JPG" height="640" width="480" /></a></div>
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<i><b><span style="font-family: inherit;">YOU WILL NEED:</span></b></i><br />
<span style="font-family: inherit;"><i><b><br /></b></i>
<i>about 4 pounds of chicken thighs (or swap out some of the thighs for a few breasts if needed)</i></span><br />
<i><span style="font-family: inherit;">1/3 cup extra-virgin olive oil</span></i><br />
<i><span style="font-family: inherit;">2 tablespoons chopped thyme + few extra sprigs</span></i><br />
<i><span style="font-family: inherit;">1 tablespoon chopped rosemary + few extra sprigs</span></i><br />
<i><span style="font-family: inherit;">1 teaspoon red chili flakes</span></i><br />
<i><span style="font-family: inherit;">10 garlic cloves - peeled</span></i><br />
<i><span style="font-family: inherit;">3 slices good peppered bacon</span></i><br />
<i><span style="font-family: inherit;">1 cup dry white wine (I used a Pinot Griogio)</span></i><br />
<i><span style="font-family: inherit;">2 handfuls kalamata olives (no need to rinse)</span></i><br />
<i><span style="font-family: inherit;">salt</span></i><br />
<i><span style="font-family: inherit;">pepper</span></i><br />
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<i><b>TO DO:</b></i></span><br />
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oven to 450</span><br />
<span style="font-family: inherit;">Spray a large rimmed baking sheet with non-stick stuff</span><br />
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Rub all the pieces of chicken with the olive oil.</span><br />
<span style="font-family: inherit;">Lay the pieces - skin side Down - in a single layer on the rimmed baking sheet.</span><br />
<span style="font-family: inherit;">Generously sprinkle the Thyme, Rosemary, salt, pepper and red pepper flakes all over the chicken.</span><br />
<span style="font-family: inherit;">Flip the pieces over so they are now skin side up.</span><br />
<span style="font-family: inherit;">Repeat the sprinkling process and use up all the herbs and pepper flakes.</span><br />
<span style="font-family: inherit;">Add the herb sprigs around the chicken as well.</span><br />
<span style="font-family: inherit;">Add a few turns of salt and pepper.</span><br />
<span style="font-family: inherit;">Scatter the garlic cloves and bacon pieces all over the chicken.</span><br />
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Into the oven for about 20 minutes.</span><br />
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Carefully pull out the tray and shelf and add the white wine and olives to the tray.</span><br />
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Back into the oven another 15 or 20 minutes.</span><br />
Check the temperature.<br />
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Remove from the oven, cover, let stand 10 - 15 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lx6DuDKjqr8ispRU8459wHgRUtMo1E78fuYsBNjjBdYMFhaIyZ3xDzZKPUhIW_utCzwwcJlF6VykOIKHPhHgSbCBXSLkU74YkehcRoK9V4bQzO_fDsSro-x1aZ71wkGWV1VEtwUqBzQ/s1600/chicken+and+orzo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lx6DuDKjqr8ispRU8459wHgRUtMo1E78fuYsBNjjBdYMFhaIyZ3xDzZKPUhIW_utCzwwcJlF6VykOIKHPhHgSbCBXSLkU74YkehcRoK9V4bQzO_fDsSro-x1aZ71wkGWV1VEtwUqBzQ/s1600/chicken+and+orzo+2.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Grab some big serving spoons and serve it up! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMfjy62nIzyFkyqEVPMMgguLg_JPH2bWplBYzzPzDmYZ2jXCOCBIuHXA_aLfl33e13eh1r4SyhCnIDSmdjRCgz06csUf6kITYKpsUMpNWk1NCvibyt5fFZVUyUPs4FuijwZljws3XDHA/s1600/chicken+and+orzo+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMfjy62nIzyFkyqEVPMMgguLg_JPH2bWplBYzzPzDmYZ2jXCOCBIuHXA_aLfl33e13eh1r4SyhCnIDSmdjRCgz06csUf6kITYKpsUMpNWk1NCvibyt5fFZVUyUPs4FuijwZljws3XDHA/s1600/chicken+and+orzo+10.JPG" height="512" width="640" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com3tag:blogger.com,1999:blog-8971109219271065859.post-57169233358859909242014-08-27T13:53:00.000-07:002014-09-14T20:41:24.642-07:00mint & cumin spiced lamb chops<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> </span><span style="font-family: inherit; font-weight: normal;">This...or These actually...the Lamb Chops.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJk0utpDTOCtZGCpMqLb0m57l1xIwvHT1P27l62wUNxWQkSBCa8TQY3PkmSQC7-f2xcTTnh9F6dVfbTM65Br7DB2hcpf97nFCL8ccXmN5C6ukOwHv5UW65rx7El3HkSOUHObTNw5RLeo/s1600/TK+dinner+-+July+2014+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJk0utpDTOCtZGCpMqLb0m57l1xIwvHT1P27l62wUNxWQkSBCa8TQY3PkmSQC7-f2xcTTnh9F6dVfbTM65Br7DB2hcpf97nFCL8ccXmN5C6ukOwHv5UW65rx7El3HkSOUHObTNw5RLeo/s1600/TK+dinner+-+July+2014+104.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Wow!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3R0gJ34gvXomudLIFwZCTzmloElNWid6MAcr1mYWwhdMlVAyuOaTYaseheNt8e2xLPpifJDp_c_qWi_mW9Thyphenhyphenev9Lcr_eTo0EpOSXQEAEjHxF_y6QBnRK2gcCEuKfstdVlZFSc4Gj0s8/s1600/Copy+of+TK+dinner+-+July+2014+116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3R0gJ34gvXomudLIFwZCTzmloElNWid6MAcr1mYWwhdMlVAyuOaTYaseheNt8e2xLPpifJDp_c_qWi_mW9Thyphenhyphenev9Lcr_eTo0EpOSXQEAEjHxF_y6QBnRK2gcCEuKfstdVlZFSc4Gj0s8/s1600/Copy+of+TK+dinner+-+July+2014+116.jpg" height="640" width="488" /></a></div>
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<span style="font-family: inherit;">This was our main course for the July TK dinner. These are amazing! </span></div>
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<span style="font-family: inherit;">There does seem to be a lot of ingredients needed to pull the marinade together but actual hands-on time is minimal and the results are phenomenal.</span></div>
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<span style="font-family: inherit;">Please try these.</span></div>
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<b><span style="font-family: inherit;"><i>YOU WILL NEED:</i></span></b></div>
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<span style="font-family: inherit;"><i><b>MEAT THERMOMETER</b> -</i> now I am not one for lots of kitchen gadgets (where do people put all this craziness anyway?) But I HIGHLY suggest you have a couple of good thermometers in your supply of absolute kitchen essentials. Just spend the money. Take care of them properly. They will make your life so much easier.</span></div>
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<i><span style="font-family: inherit;">1 rack of lamb or 2 smaller racks - about 5 pounds or so</span></i></div>
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<i><span style="font-family: inherit;">2 medium red onions</span></i></div>
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<i><span style="font-family: inherit;">1 cup fresh cilantro</span></i></div>
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<i><span style="font-family: inherit;">1 cup fresh parsley</span></i></div>
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<i><span style="font-family: inherit;">1 cup fresh mint</span></i></div>
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<i><span style="font-family: inherit;">1 tablespoon ground cumin</span></i></div>
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<i><span style="font-family: inherit;">1 tablespoon paprika</span></i></div>
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<i><span style="font-family: inherit;">2 teaspoons allspice</span></i></div>
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<i><span style="font-family: inherit;">1 tablespoon crushed red pepper flakes</span></i></div>
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<i><span style="font-family: inherit;">1 tablespoon olive oil</span></i></div>
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<i><span style="font-family: inherit;">salt</span></i></div>
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<i><span style="font-family: inherit;">pepper</span></i></div>
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<b><i><span style="font-family: inherit;">TO DO:</span></i></b></div>
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<span style="font-family: inherit;">In a food processor toss in the onions, herbs, spices and a little salt and pepper.</span></div>
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<span style="font-family: inherit;">With machine running slowly drizzle in the olive oil.</span></div>
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<span style="font-family: inherit;">Taste and add more salt and pepper if needed.</span></div>
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<span style="font-family: inherit;">Rub the spice/herb mixture all over the lamb meat.</span></div>
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<span style="font-family: inherit;">Cover the entire tray and stick in the fridge for a few hours.</span></div>
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<span style="font-family: inherit;">(<i>or do as I did once - I prepped all the racks of lamb - covered and put in the fridge then went to school - took the tray out when I got home to bring the meat to almost room temperature before throwing on the grill)</i></span></div>
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<span style="font-family: inherit;">Remove the tray of lamb from the fridge and leave on the counter.</span></div>
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<span style="font-family: inherit;">Heat your grill to medium high heat.</span></div>
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<span style="font-family: inherit;">Remove whatever you had covering the lamb tray.</span></div>
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<span style="font-family: inherit;">Cover the tips of the bones with aluminum foil.</span></div>
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<span style="font-family: inherit;">(Yes - this is a bit tedious but necessary)</span></div>
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<span style="font-family: inherit;">Turn the grill down to medium heat.</span></div>
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<span style="font-family: inherit;">Oil your grill grates then grill the racks 3 to 6 minutes each side - depending how raw or well done you like these. I usually do them with the curved side down first.</span></div>
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<span style="font-family: inherit;">We like ours at an internal temperature of around 130-135. I usually remove after about 6 minutes on each side.</span></div>
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<span style="font-family: inherit;">Cover and let rest a few minutes before slicing.</span></div>
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<span style="font-family: inherit;">Lay them on a platter and garnish with thin slices of red onion and fresh cilantro.</span></div>
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<span style="font-family: inherit;">Serve and watch them disappear!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-bkmwF9cX0a0F0-XwHm8pUlqbjc3HIBWPNGvwMyxjw0KNn0DO9aa0S9X_HdQXOskpQkg-rccICHNiNakWLr2ySTISxWwgjaCauwFWTEjDFxCsOEx7BbuOBCXbf_quo4VnavddGjds7c/s1600/TK+dinner+-+July+2014+114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-bkmwF9cX0a0F0-XwHm8pUlqbjc3HIBWPNGvwMyxjw0KNn0DO9aa0S9X_HdQXOskpQkg-rccICHNiNakWLr2ySTISxWwgjaCauwFWTEjDFxCsOEx7BbuOBCXbf_quo4VnavddGjds7c/s1600/TK+dinner+-+July+2014+114.jpg" height="640" width="480" /></span></a></div>
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<span style="font-family: inherit;">Not sure why I love this carcass photo but I do...I think I mentioned in a previous post that I love to see everyone has eaten and enjoyed the food?</span><br />
<span style="font-family: inherit;">Yes that's exactly why I love this carcass photo.....so there ya have it! HaHa</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqnBDp6bNYtGJZJqGv2rbko5tJw4rqqIO3wEhzBUg50FinB-ARe9pre1vmxNEeGU72J1NawDtLtMuNqdXlP36A2BzX5JS5F0dF5HX9zmN5SyWQrVChgPdgovv-MGn2rgKGvTehxDlAiM/s1600/TK+dinner+-+July+2014+134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqnBDp6bNYtGJZJqGv2rbko5tJw4rqqIO3wEhzBUg50FinB-ARe9pre1vmxNEeGU72J1NawDtLtMuNqdXlP36A2BzX5JS5F0dF5HX9zmN5SyWQrVChgPdgovv-MGn2rgKGvTehxDlAiM/s1600/TK+dinner+-+July+2014+134.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">original recipe found in bon appetit magazine - july 2014 issue</span></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com1tag:blogger.com,1999:blog-8971109219271065859.post-76988696973504270492014-08-26T18:29:00.000-07:002014-09-14T20:43:13.757-07:00TK dinner ~ August 2014<span style="font-family: inherit;">This month I was told "you sure aren't very good at telling people No". </span><br />
<span style="font-family: inherit;">I guess this might be a true statement since we had the biggest dinner yet! We usually have ten to twelve people for these dinners and they can pretty much fit around the dining room table. This month? Twenty! </span><br />
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Yikes!</span><br />
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<span style="font-family: inherit;">Now twenty persons in our house is not an unusual event. But this many people at a sit down dinner gets a little tricky. My servers ran like mad for most of the night. In and out of the kitchen with plates and platters and water jugs and anything else the guests might have asked for.</span><br />
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<span style="font-family: inherit;">Madness...</span><br />
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So fun...</span><br />
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We started with a Caprese salad. Classic. Easy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJry7MZuInIA5ijsUIElO2E-H3qjgsLTixxt1WUxLlI4T68wJaqx5GTchK140-4UbueDAU6dj67_XYMJV2-T4A1RhwdTsBzPYFKjSCK_rF1GceBnMzMzgUEJRCU9bFgrHOQZmipkRKp60/s1600/caprese+salad+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJry7MZuInIA5ijsUIElO2E-H3qjgsLTixxt1WUxLlI4T68wJaqx5GTchK140-4UbueDAU6dj67_XYMJV2-T4A1RhwdTsBzPYFKjSCK_rF1GceBnMzMzgUEJRCU9bFgrHOQZmipkRKp60/s1600/caprese+salad+1.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Heirloom tomatoes are all over the Farmer's Markets right now so grab as many as you can until there are no more. They are gorgeous and delicious and need nothing but some Mozzarella, fresh basil and balsamic vinegar. Maybe some fresh ground pepper as well. Quick and easy.</span></div>
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<span style="font-family: inherit;">Next I did pluot crostinis because, again, they are in season and homegrown. Another quick to come together appetizer that I will serve as long as I can. </span></div>
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<span style="font-family: inherit;">These were done with ricotta cheese, sea salt, wildflower honey and mint.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBufBWsyXt_a4N1fZhkROU_J7h5fbk67LGYh57KbaMOy8xOREVbFSf8szqfGBZkhTkLET8OnHAP2IlZEvnYlS7z_ctHKzzZhtimQZ21GEzX3dMM_G-l75MQHhP9RIuJT_iFXfQpVkURz0/s1600/pluot+crostini+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBufBWsyXt_a4N1fZhkROU_J7h5fbk67LGYh57KbaMOy8xOREVbFSf8szqfGBZkhTkLET8OnHAP2IlZEvnYlS7z_ctHKzzZhtimQZ21GEzX3dMM_G-l75MQHhP9RIuJT_iFXfQpVkURz0/s1600/pluot+crostini+6.JPG" height="640" width="478" /></a></div>
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<i>Thank you to elizabeth d. photography for the above photo - is it weird that I love all the hands in action?</i></div>
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<span style="font-family: inherit;">Next up was a watermelon gazpacho. Made with tomatoes, cucumbers and jalapeno peppers. Topped with a sour cream and Feta crema, a drizzle of olive oil and some toasted almond slivers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d3qZRvgmxgbCCT13MAiOQ64iagpGgUdYdMZXNZ8172soOFSoNJUIczW5Lise0jQyykk6urOPBQ4uk4vUWuTksm_Z7lnBNEZPd4L4B0iexAf-ekMzDqg46mjVcxk3QYxjKb1DtpLMMXM/s1600/watermelon+gazpacho+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d3qZRvgmxgbCCT13MAiOQ64iagpGgUdYdMZXNZ8172soOFSoNJUIczW5Lise0jQyykk6urOPBQ4uk4vUWuTksm_Z7lnBNEZPd4L4B0iexAf-ekMzDqg46mjVcxk3QYxjKb1DtpLMMXM/s1600/watermelon+gazpacho+14.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Several bowls of fresh grapes went out next.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>(pic? what pic?)</i></span></div>
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<span style="font-family: inherit;">Then main course.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaHkreKVqu9TqcJs-dvbua2p5nx85otpqvjICG-3GAuLhbG3gw_xUqxVqfpnvrvaLQ3oj7lVWgBNR0pijgWsQwQoFT4U7I7q4713VvYit0Sk1BGvfoue4LG9njZfVJx9dhn3kewHB96s/s1600/chicken+and+orzo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaHkreKVqu9TqcJs-dvbua2p5nx85otpqvjICG-3GAuLhbG3gw_xUqxVqfpnvrvaLQ3oj7lVWgBNR0pijgWsQwQoFT4U7I7q4713VvYit0Sk1BGvfoue4LG9njZfVJx9dhn3kewHB96s/s1600/chicken+and+orzo+3.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Individual plates of a nicoise salad.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnrCpe0BuSe83Yv9hM_eyXrYIesAiTW0dKLrD_I-PJuSd8HRaeG1EYqP5T4Y1w4TkrBN9sSA0bQ34k_dlm5r_P5GE9RCvG0w6TGjieDyFbb9c1zYjs0Qmmc9HHrf3oUSTAIoQJ9XmqXA/s1600/nicoise+salad+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnrCpe0BuSe83Yv9hM_eyXrYIesAiTW0dKLrD_I-PJuSd8HRaeG1EYqP5T4Y1w4TkrBN9sSA0bQ34k_dlm5r_P5GE9RCvG0w6TGjieDyFbb9c1zYjs0Qmmc9HHrf3oUSTAIoQJ9XmqXA/s1600/nicoise+salad+1.JPG" height="476" width="640" /></a></div>
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<span style="font-family: inherit;">This salad is a little crazy to assemble and then deliver twenty individual plates out at the same time. But manage they did and happy everyone was.</span></div>
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<span style="font-family: inherit;">The above is loaded with a medley of potatoes, haricot verts, radish, green olives, kalamata olives, capers and a hard boiled egg. Finished with a dijon vinagarette and anchovies. </span></div>
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<span style="font-family: inherit;">Next I did the big family style serve thing and sent the main entree out on big platters.</span></div>
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<span style="font-family: inherit;">(<i>I highly recommend this technique for future use</i>)</span></div>
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<span style="font-family: inherit;">Roasted chicken with kalamata olives, white wine, peppered bacon and loads of garlic cloves. This we served over an orzo pasta done with heirloom tomatoes and chickpeas. </span></div>
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<span style="font-family: inherit;">Almost nothing was left to scrape off the dinner plates when we were cleaning the kitchen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBByeP4XyP54fAGamAPkT7-ofaGjmdVJzytABdnI2u_ygh1UVIFlqWeCf0HL6rcEzbm9l-3HT9jpZCWGOKKWCwWOjcijJbj-oBIaUGQbwZjq4Ra4mveWzbRS3_H23ntjrebhhU4W1faBI/s1600/chicken+and+orzo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBByeP4XyP54fAGamAPkT7-ofaGjmdVJzytABdnI2u_ygh1UVIFlqWeCf0HL6rcEzbm9l-3HT9jpZCWGOKKWCwWOjcijJbj-oBIaUGQbwZjq4Ra4mveWzbRS3_H23ntjrebhhU4W1faBI/s1600/chicken+and+orzo+1.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">Finally, dessert.</span></div>
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<span style="font-family: inherit;">Homemade HoHo's and mint chocolate ice cream. Yes, you read that correctly.</span></div>
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<span style="font-family: inherit;">I was noticing that this year I seemed to be always doing variations of classic treats from my childhood. Figured HoHos were a logical next step? And mint-n-chip ice cream? Yes please!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQR73f9OiIhnD5IdQ6dhctA3Eg4Ep2TU3LO7Oil_IR9F9dqkKFqr4OHt43TbWT18FGJIM5KqRbh4L8kTPl6Ag5Evd2sFTp9RWwHxjh1UT0rZ_TzMm70lOcZ19KAapVbSvC22cADlPtE7k/s1600/HoHos+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQR73f9OiIhnD5IdQ6dhctA3Eg4Ep2TU3LO7Oil_IR9F9dqkKFqr4OHt43TbWT18FGJIM5KqRbh4L8kTPl6Ag5Evd2sFTp9RWwHxjh1UT0rZ_TzMm70lOcZ19KAapVbSvC22cADlPtE7k/s1600/HoHos+4.JPG" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">We finally finished with what I named "The Meringue Mushroom Forest"</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDa_ShUgPJVwi3qvosGt-R_MWeA3Z3vRp8QvJ0kz_7UGIR_WjSQmf52FbwtSEXoexFSICxXI4bQDnYxRmpYIKLUfXId0u88IwPEdIHZdrIq5HV3ybt0Bjzb0xvSaab8mBT7mxkbz2BwxE/s1600/meringue+mushrooms+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDa_ShUgPJVwi3qvosGt-R_MWeA3Z3vRp8QvJ0kz_7UGIR_WjSQmf52FbwtSEXoexFSICxXI4bQDnYxRmpYIKLUfXId0u88IwPEdIHZdrIq5HV3ybt0Bjzb0xvSaab8mBT7mxkbz2BwxE/s1600/meringue+mushrooms+7.JPG" height="480" width="640" /></a></div>
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<span style="font-family: inherit;">Little bites of meringue cookies held together by a dot of orange chocolate ganache, sitting on a swirl of lemon curd. So delicious and So fun to create.</span></div>
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<span style="font-family: inherit;">then WHEW! Another dinner on the books. </span></div>
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<i>THANK YOU to all the attendees! My apologies again that I do not get to sit down and visit with every one of you - but hopefully I will see you somewhere soon.</i></div>
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<span style="font-family: inherit;">And as usual, I will TRY to get all these recipes posted to share with all of you - as soon as I can.</span></div>
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<span style="font-family: inherit;">Until then, invite twenty people over and have a party!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">:-)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-66302423667283587632014-08-13T14:55:00.000-07:002015-07-22T17:16:23.775-07:00caramel sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTJ1tpKRi-MjRhZy-gx8AE82Gy_-Bd3OnyGRwD2Mq2vge3709IreqcBVUt_093I9hA6mVH3ZoqJyqpoE6gc2gxIeLeZHwHqGN3yUGQFJ3Ixx6qkgXqPGLVCquyCKZPbpZ0MWcjXlTZqw/s1600/salted+caramel+sauce+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTJ1tpKRi-MjRhZy-gx8AE82Gy_-Bd3OnyGRwD2Mq2vge3709IreqcBVUt_093I9hA6mVH3ZoqJyqpoE6gc2gxIeLeZHwHqGN3yUGQFJ3Ixx6qkgXqPGLVCquyCKZPbpZ0MWcjXlTZqw/s1600/salted+caramel+sauce+1.JPG" width="480" /></a></div>
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<span style="font-family: inherit;">In the photo above, there are several jars of Pear jam which I will get too shortly. But that jar on the bottom left? BEST Caramel Sauce EVER. My favorite recipe to use. The one I always have in the refrigerator. The sauce that is served with apples, and pears, and cookies, and cakes, and sometimes enjoyed with a spoon, secretly, when no-one is looking (not so much of a secret anymore is it?) </span></div>
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<span style="font-family: inherit;">What else can I tell you about this? I feel caramel sauce - as is the case with many other things but especially my favorite caramel sauce - is a matter of practice, and may take a couple of attempts. As you are cooking it, it will seem like it's taking forever. Then all of a sudden you start seeing that gorgeous amber color and you're all excited. Then within the next nano-second you smell it burning. And then it's a mad dash to get the heavy cream (carefully) in there and calm things down. But then that cream bubbles up like a creature out of Star Trek and you're wondering why you didn't just purchase the cute little jar at the grocery with the gingham checked lid.</span></div>
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<span style="font-family: inherit;">Does it still smell like it's burning? You probably burnt it. And the family is going to ask "why does it taste like it's burnt?" And then they may refuse to eat it. And then you're going to toss the entire thing in the trash. And then a few days later you're going to try again and it's going to be perfect. Moral to this little peek into my first few attempts? Practice. It is completely worth the effort and expense to make your own caramel sauce. There will be no turning back after you do this. And the fresh vanilla beans that will require an entire week's paycheck? Just do it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2lPS9Dq3-RGKe_U3FkcOq_mnea7Jh8gSJydoJ7Qdm85qeFm8GkFx1txYshqPySSUeGLy1x24-dgiu9Fb4c6NvHiF5OflfN6v5jliWWHwCtnGEvTh5zkEk4eoX0_r4fmkpubRvuAajwQ/s1600/salted+caramel+sauce+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2lPS9Dq3-RGKe_U3FkcOq_mnea7Jh8gSJydoJ7Qdm85qeFm8GkFx1txYshqPySSUeGLy1x24-dgiu9Fb4c6NvHiF5OflfN6v5jliWWHwCtnGEvTh5zkEk4eoX0_r4fmkpubRvuAajwQ/s1600/salted+caramel+sauce+3.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here's how.</span></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">YOU WILL NEED:</span></i></b></div>
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<i><span style="font-family: Times, Times New Roman, serif;">2 cups of sugar</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">1/2 cup water</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">1 vanilla bean - split - seeds scraped </span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">1 cup of heavy cream</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon good salt - preferably fleur de sel</span></i></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">TO DO:</span></i></b></div>
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<span style="font-family: inherit;">Sugar into a large saucepan - pour the water around it.</span></div>
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<span style="font-family: inherit;">Add the vanilla bean and seeds and cook over medium high heat.</span></div>
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<span style="font-family: inherit;">Stir only until the sugar is dissolved.</span></div>
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<span style="font-family: inherit;">Continue to cook without stirring until you get a deep amber color.</span></div>
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<span style="font-family: inherit;">Should only be 7 to 8 minutes.</span></div>
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<span style="font-family: inherit;">Swirl the pan occasionally to even out the color (cooking).</span></div>
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<span style="font-family: inherit;">Remove from the heat and add the heavy cream.</span></div>
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<span style="font-family: inherit;">Let the bubbling calm down.</span></div>
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<span style="font-family: inherit;">It might look like one big glob of weirdness at this point.</span></div>
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<span style="font-family: inherit;">It's okay.</span></div>
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<span style="font-family: inherit;">Return to the stove and cook over medium heat stirring constantly.</span></div>
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<span style="font-family: inherit;">That big glob will go away.</span></div>
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<span style="font-family: inherit;">Cook until smooth.</span></div>
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<span style="font-family: inherit;">Remove from heat.</span></div>
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<span style="font-family: inherit;">Discard the vanilla bean.</span></div>
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<span style="font-family: inherit;">Stir in the fleur de sel.</span></div>
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<span style="font-family: inherit;">Let cool.</span></div>
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<span style="font-family: inherit;">Sneak as many tastes as you can before anyone gets home.</span></div>
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<span style="font-family: inherit;">OR...serve over this pear cake</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv04scSXf9hXd2NnoBY7uwjCCMCZRZpWa20st7N7A5Udw1oHUrjPlcZlr3NtIF7gV1ypGEbFQrUADASKOEOCyz2bQlbEAxSWBWbgg8vSIA7871hTJTTSARlqKPjcHivIUBRUCipztAqM/s1600/gateau+de+poire+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv04scSXf9hXd2NnoBY7uwjCCMCZRZpWa20st7N7A5Udw1oHUrjPlcZlr3NtIF7gV1ypGEbFQrUADASKOEOCyz2bQlbEAxSWBWbgg8vSIA7871hTJTTSARlqKPjcHivIUBRUCipztAqM/s1600/gateau+de+poire+12.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">Here's a link to the cake above (<a href="http://www.tateskitchen.com/2014/08/gateau-de-poire.html" target="_blank">click here for Gateau de Poire</a>)</span></div>
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<span style="font-family: inherit;">note:</span></div>
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<span style="font-family: inherit;">there is a post-it in my recipe binder that says this caramel sauce was found in an old issue of Epicurious magazine...okay...good luck if you go searching for it :-)</span></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com2tag:blogger.com,1999:blog-8971109219271065859.post-64329536808109261842014-08-04T09:31:00.000-07:002014-09-14T20:44:14.506-07:00red onion flowers<span style="font-family: inherit;">These are GORGEOUS.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbdf0m3Dv-v_y6Rz3W8sLc7c1Ez41au5VY1pYxnUQxluw9nYRtfrPsOduwYARCs09lxONGfZ-CDHihH9XkuDkKOBr0IhM6zt_DNkFZ481-8iG-wLToPHBZ6k4koEpC8OvLtHOpxNVg9Q/s1600/TK+dinner+-+July+2014+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbdf0m3Dv-v_y6Rz3W8sLc7c1Ez41au5VY1pYxnUQxluw9nYRtfrPsOduwYARCs09lxONGfZ-CDHihH9XkuDkKOBr0IhM6zt_DNkFZ481-8iG-wLToPHBZ6k4koEpC8OvLtHOpxNVg9Q/s1600/TK+dinner+-+July+2014+101.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">One of those dishes that makes you stop for a moment when you are reviewing your photos.</span></div>
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<span style="font-family: inherit;">And taste? Delicious! Just as good as it looks. Super easy to create and quite the show-stopper when you bring it to the table.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLr6Vo9P8yoaepqhHJaUeNiBqWkc4VyZ5WiAOZ2l1i7Hipw0xLUW0aLYfNmjSrOgopTRJtsSK_OEdq7Tgql_6bOQKmIO9Zp5qwhD5hd9nNe0_o5crFI8haZN7Xjr3NzQ9cJBXeH1Wjw0U/s1600/TK+dinner+-+July+2014+115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLr6Vo9P8yoaepqhHJaUeNiBqWkc4VyZ5WiAOZ2l1i7Hipw0xLUW0aLYfNmjSrOgopTRJtsSK_OEdq7Tgql_6bOQKmIO9Zp5qwhD5hd9nNe0_o5crFI8haZN7Xjr3NzQ9cJBXeH1Wjw0U/s1600/TK+dinner+-+July+2014+115.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hwC2awvhRcsdbeLv0trvcUQuSeqB_bOmwoxD6B5oJi1chNE0FPZe8YNYJwHoMnPwGbRzixtM7lmceqRrJ-XfYnnX0PItxByBlg_M0pvzgj0lWr7oAS5dOkcHhL8D6jybfFETqZb0JLs/s1600/TK+dinner+-+July+2014+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hwC2awvhRcsdbeLv0trvcUQuSeqB_bOmwoxD6B5oJi1chNE0FPZe8YNYJwHoMnPwGbRzixtM7lmceqRrJ-XfYnnX0PItxByBlg_M0pvzgj0lWr7oAS5dOkcHhL8D6jybfFETqZb0JLs/s1600/TK+dinner+-+July+2014+030.jpg" height="640" width="480" /></a></div>
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<i>recipe found in a special edition of Epicurious magazine.</i></div>
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<i>plate by <a href="http://www.raedunn.com/" target="_blank"><b>rae dunn clay</b></a></i></div>
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<i><b><span style="font-family: inherit;">YOU WILL NEED:</span></b></i></div>
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<i><span style="font-family: inherit;">6 medium red onions.</span></i></div>
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<i><span style="font-family: inherit;">6 tablespoons of Olive Oil.</span></i></div>
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<i><span style="font-family: inherit;">Fresh Rosemary and Thyme stems.</span></i></div>
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<i><span style="font-family: inherit;">Salt.</span></i></div>
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<i><span style="font-family: inherit;">Pepper.</span></i></div>
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<i><b><span style="font-family: inherit;">TO DO:</span></b></i></div>
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<span style="font-family: inherit;">oven to 350.</span></div>
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<span style="font-family: inherit;">Make 4 cuts through the top of the onion leaving the base intact (as best you can) Creating 8 wedges.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uhzkENXVvjzq51pdD0JW4j6xR54VvNO0D7CCKME8IRDf6_GjxWQeeHs_C6vHIw5vYrMaD5nCsk18fIK_t3mjEko3HF2nZMXQcNRpHAT5QZQ7oS6sbHisEoIPhdTvBnP5GtmEf__QTMI/s1600/TK+dinner+-+July+2014+149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uhzkENXVvjzq51pdD0JW4j6xR54VvNO0D7CCKME8IRDf6_GjxWQeeHs_C6vHIw5vYrMaD5nCsk18fIK_t3mjEko3HF2nZMXQcNRpHAT5QZQ7oS6sbHisEoIPhdTvBnP5GtmEf__QTMI/s1600/TK+dinner+-+July+2014+149.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">I also left most the skin on. It was easier to remove these little pieces after I sliced the onion.</span></div>
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<span style="font-family: inherit;">Place all the sliced onions onto your baking tray.</span></div>
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<span style="font-family: inherit;">Pour 1 tablespoon of olive oil into the center of each onion.</span></div>
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<span style="font-family: inherit;">Add a few turns of salt and pepper over each onion.</span></div>
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<span style="font-family: inherit;">Insert herb sprigs into each onion - careful you don't break the root ends here.</span></div>
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<span style="font-family: inherit;">Add extra herb sprigs around the onions.</span></div>
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<span style="font-family: inherit;">Into the oven for 30 minutes.</span></div>
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<span style="font-family: inherit;">At this point carefully slide the tray out and press open the leaves to create your flowers - again being careful to not snap the root base.</span></div>
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<span style="font-family: inherit;">Scoop some of the juices from the baking tray and spoon onto the tops and centers of the onions.</span></div>
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<span style="font-family: inherit;">Back into the oven for another 30 minutes or so.</span></div>
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<span style="font-family: inherit;">Until the outer petals are dark and crispy (these are the BEST pieces)</span></div>
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<span style="font-family: inherit;">Remove.</span></div>
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<span style="font-family: inherit;">Sprinkle with a few more turns of salt and pepper.</span></div>
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<span style="font-family: inherit;">Serve hot or at room temperature.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfpJWtDDyZslnQmmscJoGjmy4o_C9xPxDHAS-_o8Zbnfusi6E_HN9lRy0ndnqw51uQhI7szXBZFGvY9sMBJxWUEKCZZ7f8ywwurxBttu9UAtkeOcPcVkF2LqxnH4Vr6E_gWZQ6uj0y4c/s1600/TK+dinner+-+July+2014+100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfpJWtDDyZslnQmmscJoGjmy4o_C9xPxDHAS-_o8Zbnfusi6E_HN9lRy0ndnqw51uQhI7szXBZFGvY9sMBJxWUEKCZZ7f8ywwurxBttu9UAtkeOcPcVkF2LqxnH4Vr6E_gWZQ6uj0y4c/s1600/TK+dinner+-+July+2014+100.jpg" height="480" width="640" /></a></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-69050975864247290502014-08-01T15:37:00.000-07:002014-08-01T15:38:42.853-07:00gateau de Poire<span style="font-family: Trebuchet MS, sans-serif;">It's that time of year again. Pears! Four cases of these beauties! (yikes)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65zSiG2-lxr5URZ0eSvsfQPWXsdyiyq6tL0b6K5GyKI2q9onU1SIy29HgLmspFyQbSYvXn2Kjie3j5eKJpGMELoyWi9IF-5V8uyNAeRmbTw1uaJNtHaFAiy-wHUX5M8EOV-Nd_7nVHjg/s1600/gateau+de+poire+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65zSiG2-lxr5URZ0eSvsfQPWXsdyiyq6tL0b6K5GyKI2q9onU1SIy29HgLmspFyQbSYvXn2Kjie3j5eKJpGMELoyWi9IF-5V8uyNAeRmbTw1uaJNtHaFAiy-wHUX5M8EOV-Nd_7nVHjg/s1600/gateau+de+poire+13.JPG" height="640" width="480" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Actually it feels a touch early to me this year. I thought I usually started this madness in late August - but maybe I am just not remembering correctly. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">The whole 'Pear, Peach, whatever fruit' episodes come about because I have a friend, who has a mother, who works at a job where she gets tons of stone fruit. Every year we are the lucky recipients of whatever she is able to throw our way. Right now it's all about pears and I have been in a frenzy in the kitchen trying to use them up. I've decided to avoid canning this year </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(i know...dumb...) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">(And especially dumb since we all know I will eventually be canning!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">But right now it's been all about cakes and jams.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Here's the favorite so far.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Gateau de Poire - Pear Cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsrVNEDMEexndrQKBxssstpESH_Inq8KHhp9Vvdu0XIXNsaTyG87vL-_Ty0CrRB-_w_j6HDzX2RtCO_wz607IjXFA1anBMW7nBJ7Kz4oRAkKA7GKvnaDUxNbcRtL_WSIB7jbL-wiO0bQ/s1600/gateau+de+poire+19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsrVNEDMEexndrQKBxssstpESH_Inq8KHhp9Vvdu0XIXNsaTyG87vL-_Ty0CrRB-_w_j6HDzX2RtCO_wz607IjXFA1anBMW7nBJ7Kz4oRAkKA7GKvnaDUxNbcRtL_WSIB7jbL-wiO0bQ/s1600/gateau+de+poire+19.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I love this cake. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Maybe because it's not too sweet? Maybe because of that to-die-for that crispy outside edge? Maybe</span><span style="font-family: 'Trebuchet MS', sans-serif;"> because it's actually pretty quick to make and requires no fancy shmancy ingredients? Or maybe because the fruit choices are somewhat interchangeable depending on what is flooding my kitchen? Whatever it is, I hope you try this one. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">And grab your springform pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>YOU WILL NEED:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>12 tablespoons butter - divided.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 1/3 cups all-purpose flour.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>6 firm pears.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 cup + 2 tablespoons of sugar.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 tsp baking powder.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1/2 teaspoon salt.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 lemon - zest and juice.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>3 large eggs.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>TO DO:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peel, core and chop 4 of the pears. I like big chunks.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZq_otwTtScDApcXeix6AAvBz1Kb5MGp9L-RNkip_QuVf0DdKBMdyAOKGLgSPXZXjrMTKuyd3Gb0_fm7QnDdGF6_BSUFfRVxSe2TadnNov6YSGvxg8Z4h7DY1EkVVU-ju0um4Md8VHp8s/s1600/gateau+de+poire+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZq_otwTtScDApcXeix6AAvBz1Kb5MGp9L-RNkip_QuVf0DdKBMdyAOKGLgSPXZXjrMTKuyd3Gb0_fm7QnDdGF6_BSUFfRVxSe2TadnNov6YSGvxg8Z4h7DY1EkVVU-ju0um4Md8VHp8s/s1600/gateau+de+poire+1.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In your stand mixer - place the flour, baking powder, salt and 1 cup of the sugar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Zest the lemon into this mixture and give it a light stir.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a large skillet melt 2 tablespoons of the butter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To this pan add the chopped pears + juice from half of the lemon + the remaining 2 tablespoons of sugar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Medium to medium high heat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Give it all a good stir and cook about 15 minutes - until the pears have softened but are still firm and until there is almost no liquid left in the pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stir frequently to make sure the guys on the bottom don't get too crispy.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">While the pears are cooking, melt the remaining 10 tablespoons of butter and let cool slightly.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Prep your spring form pan. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Either butter and flour the inside really well - or use a nonstick spray.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Oven to 350 - middle rack.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Peel and slice the remaining 2 pears.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">You need these to make the top all pretty (this is also totally optional)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpp2feuI_-AraTRjH3dyR1HdUKGcCXH81T7nTNsjn3x26rkd8fHCVMaUJ8yRbr2DLjaSuvtM_ODj_V0Er9mnT1Owx54JSwMyJ1Nu2our60qV__DzlhfVoRtKVd35i3dTTHbWkFvwJSUc/s1600/gateau+de+poire+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpp2feuI_-AraTRjH3dyR1HdUKGcCXH81T7nTNsjn3x26rkd8fHCVMaUJ8yRbr2DLjaSuvtM_ODj_V0Er9mnT1Owx54JSwMyJ1Nu2our60qV__DzlhfVoRtKVd35i3dTTHbWkFvwJSUc/s1600/gateau+de+poire+6.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I only wanted the pieces that were about the same length and pretty for decorating. The pieces from the sides that are too small, I chopped these in half and threw them in with the pears on the stove (no waste)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Use the last half of your lemon over the tops of these pears and give them all a rub - just make sure they are all coated with lemon juice. This helps to keep the fruit from turning yellow/brown ick.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Back to the stand mixer - give all that stuff a good mix. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the eggs. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the melted butter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix just until most is incorporated.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">There may be a little butter floating around the edge and that is fine.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finish mixing the batter by hand.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Time to assemble the cake!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Scoop the cooked pears into your prepared pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour the batter over the top.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Level it out as best you can.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Arrange your pear slices all around the top.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Skinniest parts of the sliced pears need to be in the center.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wide part of the pears on the outside edge.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Into the oven this goes for 35 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Check the center with a toothpick - a little crumb sticking to the toothpick is a good thing.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove and let cool for a couple hours IN the springform pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with salted caramel sauce (recipe up soon)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com4tag:blogger.com,1999:blog-8971109219271065859.post-8871908473046478952014-07-25T12:09:00.000-07:002014-07-25T12:09:12.130-07:00figs & prosciutto<span style="font-family: Trebuchet MS, sans-serif;">This combination of figs and Prosciutto might be one of my favorite summer bites.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Quick to come together and easy to serve. Every chef and cook I know is making some variation of this at this time of year. The only difficulty I usually have, is grabbing them at the Farmer's Market in the short window of time they are available. This summer it seemed they were only around for a couple of weeks - and only being sold by a few farmers. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I, of course, scooped up whatever I could get my hands on and served them every chance I had. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This appetizer started our most recent TK dinner.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33bQeiRoEP2NqQoP7748A4I9USsrsnwDx0sMToydF_vGRloIeZoKzMaFHpbuvK-HrVVayvit4NOFU2JPN5BFp7G_uThyphenhyphenViY8lvdyi5wldN1U67xz0Doi8Q9DojWt-aJMmOvYiWjulfEs/s1600/TK+dinner+-+July+2014+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33bQeiRoEP2NqQoP7748A4I9USsrsnwDx0sMToydF_vGRloIeZoKzMaFHpbuvK-HrVVayvit4NOFU2JPN5BFp7G_uThyphenhyphenViY8lvdyi5wldN1U67xz0Doi8Q9DojWt-aJMmOvYiWjulfEs/s1600/TK+dinner+-+July+2014+007.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I did some with Goat cheese and some with Parmesan cheese. I like both although usually I prefer the hard cheese. These were pan fried in the one non-stick pan I own (was just easier) Then finished with a drizzle of wildflower honey, fresh pepper and thyme.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Easy.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Delicious.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>YOU WILL NEED:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Figs</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Prosciutto</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Goat cheese or Parmesan cheese</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Honey</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Fresh thyme</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Pepper</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>TO DO:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Slice all the figs in half lengthwise.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Slice all your prosciutto so you have long thin pieces.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pick your cheese then put a small piece right in the center of each fig.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wrap each fig/cheese segment with Prosciutto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pan to medium/medium high heat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place several bites in the hot pan with the seam side down.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Doing this side first helps to keep the fig wrapped and everything looking pretty.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cook just until the prosciutto is crisp. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Then flip and cook the other side.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove to a plate lined with a paper towel.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When ready to serve, arrange as many pieces as you can onto your serving platter.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Drizzle with a scant amount of honey.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add pepper then finish with the thyme leaves.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKrGT5nkz2GuIfayvA01lmwUDwLmpvYQHzweu8ARfw3qkh3ExfYJdjQ-8pA-6zkRviLNfAbgtw4tTsPnc_wjFQFq1ko3Q5O_w9UUSDiGWya5ity75CJ72OiH7qVmHnzjPTamhBPYKMAc/s1600/TK+dinner+-+July+2014+074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKrGT5nkz2GuIfayvA01lmwUDwLmpvYQHzweu8ARfw3qkh3ExfYJdjQ-8pA-6zkRviLNfAbgtw4tTsPnc_wjFQFq1ko3Q5O_w9UUSDiGWya5ity75CJ72OiH7qVmHnzjPTamhBPYKMAc/s1600/TK+dinner+-+July+2014+074.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The following photo I am adding because these were the tiniest, cutest figs I've ever seen! Probably about the size of cippolini onions. So cute!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfM8MPtThc0WEZJB9xGppWtDYU3Bdd1VV_5Ckkw1_Jc9npQGW2nEf-H4f9Tceh7cT7mkNHsU5bKEw8tXne1XGKzs5XKibJGl7_ieyQPogVpWbNk0f29fXfe1E9dRFWWq1CKEtngdSRso/s1600/TK+dinner+-+July+2014+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfM8MPtThc0WEZJB9xGppWtDYU3Bdd1VV_5Ckkw1_Jc9npQGW2nEf-H4f9Tceh7cT7mkNHsU5bKEw8tXne1XGKzs5XKibJGl7_ieyQPogVpWbNk0f29fXfe1E9dRFWWq1CKEtngdSRso/s1600/TK+dinner+-+July+2014+015.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-67700911840411024092014-07-23T12:08:00.001-07:002014-07-23T12:10:50.254-07:00TK dinner ~ July 2014<span style="font-family: Trebuchet MS, sans-serif;">A while back I was told "you live a magic life". I can't remember who said this to me but I didn't really give it much thought beyond my reply of Thank You. Then this past weekend we had the monthly dinner and this photo was taken.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjta_5h-JjpErNmNRAItgah9Ze5_bwxydqRS9vxbIOjOy38GEsePwv0J7gCOTww9XKMSXq3NrAviWQeQrMEEYi4bf34Ly_-CT5QhK4ypJsqD1aW-7tZCwpUZIsaM-K8RNBp4c8XFZri_EI/s1600/TK+dinner+-+July+2014+076.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjta_5h-JjpErNmNRAItgah9Ze5_bwxydqRS9vxbIOjOy38GEsePwv0J7gCOTww9XKMSXq3NrAviWQeQrMEEYi4bf34Ly_-CT5QhK4ypJsqD1aW-7tZCwpUZIsaM-K8RNBp4c8XFZri_EI/s1600/TK+dinner+-+July+2014+076.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have named this the Clown Car photo since it looks like "how many people can we cram into that itty bitty kitchen?!" And I love this moment. I can't tell you what was said, or what might have been so funny, but this was one moment during the dinner service where we all decided we needed to stop for two seconds and finish our laughter. Perfect. There have definitely been many moments in my life that I would wholeheartedly title "magic" - the above is one of them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">So, on to what we were all doing in the kitchen to begin with! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">July dinner was a larger group than normal with the usual amount of kitchen incidents and shenanigans. (always shenanigans - see above photo)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">We started the evening with little fig, prosciutto bites - some of these were stuffed with goat cheese and some had a little square of parmesan cheese. Finish with fresh thyme and a drizzle of wildflower honey.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB57h9sw4kPOLsqM8mD0BjAl12xivaYNUTFv0yqOIJrlhnrLzf25eAYxvlumNcPls3VDQUZBsV4atEEiKkirJAxhEfDHR6V9fhIh0nl3ZaF_7F3CWvMXDKdBv4wGoh7kPI4AmPmJBUBx4/s1600/TK+dinner+-+July+2014+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB57h9sw4kPOLsqM8mD0BjAl12xivaYNUTFv0yqOIJrlhnrLzf25eAYxvlumNcPls3VDQUZBsV4atEEiKkirJAxhEfDHR6V9fhIh0nl3ZaF_7F3CWvMXDKdBv4wGoh7kPI4AmPmJBUBx4/s1600/TK+dinner+-+July+2014+007.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Next were these little pluot crostini bites with ricotta cheese and basil. Nice and easy. Quick and simple.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsoD-Zu9TTAwesRXP5PfAJg6DBTVckmQ535ynuA6fUQXjdbVtjX3-euJweMO8pjsaDrKHSGQazcmdWzBBAptfl_6xSZ5cMbehl2U1MAdZwrQ4zBxmrPdkFwydGK6Yg_xjtPUKONKzTsY/s1600/TK+dinner+-+July+2014+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsoD-Zu9TTAwesRXP5PfAJg6DBTVckmQ535ynuA6fUQXjdbVtjX3-euJweMO8pjsaDrKHSGQazcmdWzBBAptfl_6xSZ5cMbehl2U1MAdZwrQ4zBxmrPdkFwydGK6Yg_xjtPUKONKzTsY/s1600/TK+dinner+-+July+2014+035.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We then served some fresh fruit before starting entree.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Main course for this meal were lamb chops served on a bed of greens. The greens were sauteed with onions, garlic and bacon. The lamb chops were seasoned with cumin, allspice and a lot of mint. DELICIOUS.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Confession time here - during the Sunday dinner I completely massacred one of the racks of lamb and of course THAT plate was served to the one person who photographed and posted to Facebook ( I cannot apologize enough to Greg for serving him such an ugly dish) The above photo is from the Thank you dinner I served last night to part of my kitchen staff. I guess it's sort of a redemption photo? Believe me, if you saw the original pic you would understand.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Anyway, the lamb chops were finished with pepper, sliced onions and cilantro.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With the lamb we served some roasted fingerling potatoes spiced with paprika.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9FCxXDv3fv3DY-GJblW_GNQp9XrJcIQmcCKj8Gpelf_yTSwmZdtyRBoqEpnUIzeMdcoHGyGABSkDAiv6iGixmm6v2BPdurBQh34JU9zPlBtX0OY2nWXKTM2V-yBTnUpAnFX5pjQVecw/s1600/TK+dinner+-+July+2014+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9FCxXDv3fv3DY-GJblW_GNQp9XrJcIQmcCKj8Gpelf_yTSwmZdtyRBoqEpnUIzeMdcoHGyGABSkDAiv6iGixmm6v2BPdurBQh34JU9zPlBtX0OY2nWXKTM2V-yBTnUpAnFX5pjQVecw/s1600/TK+dinner+-+July+2014+059.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We also had the most amazing looking red onion flowers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAI8EdHfN2bmxVhSch2fQqNvj4lJYKGM5pf9jTbL_mVbXqQA5YkA7YgkfY8VhHHffjpySxc6dCaPQGhk-wxhtPAlX40JUYvhudfUa-PJ595uxdwn3Tgoc9OgGirDp_5bAWDK1Uj6_LMg/s1600/TK+dinner+-+July+2014+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAI8EdHfN2bmxVhSch2fQqNvj4lJYKGM5pf9jTbL_mVbXqQA5YkA7YgkfY8VhHHffjpySxc6dCaPQGhk-wxhtPAlX40JUYvhudfUa-PJ595uxdwn3Tgoc9OgGirDp_5bAWDK1Uj6_LMg/s1600/TK+dinner+-+July+2014+030.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These were gorgeous! And delicious. And super easy.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally dessert.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What can I say here? Have you ever made Piroulines?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPImkMcVOCOARyWGpTMzvvthWu0iVe0VUoC_3m0yaZ_1UBQuYnCQPQju41JbTwE-EJj6ThWPy3E9Frr5NsTMA2VYJHsw6Wfj4Xm4d5F9mJDUkO77RZLyQO7qk0-Cv_096HvREHv6Cc6dY/s1600/TK+dinner+-+July+2014+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPImkMcVOCOARyWGpTMzvvthWu0iVe0VUoC_3m0yaZ_1UBQuYnCQPQju41JbTwE-EJj6ThWPy3E9Frr5NsTMA2VYJHsw6Wfj4Xm4d5F9mJDUkO77RZLyQO7qk0-Cv_096HvREHv6Cc6dY/s1600/TK+dinner+-+July+2014+022.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I told everyone to enjoy these because they will most likely never see them in my kitchen again. Holy Hell! An entire day dedicated to rolling these little creatures. They were originally being served with chocolate mousse so I opted to not fill them - thought it might be too much richness. But, my stand mixer seems to be having some issues therefore chocolate mousse did not make an appearance. We had brownies instead.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6IlZ9g7ERb7kuewq_uNdTzSSK7ZZrrYtQLWKU355ztTcyRyRX3lZBly4HEunxqlsV9eeLPU9VqFKuhJKUsxP9-6AfE8VTevKq3Rf8dlmStHQsP-L44ksZdtS6qyJ5-u4O9sioBD8d-I/s1600/TK+dinner+-+July+2014+124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6IlZ9g7ERb7kuewq_uNdTzSSK7ZZrrYtQLWKU355ztTcyRyRX3lZBly4HEunxqlsV9eeLPU9VqFKuhJKUsxP9-6AfE8VTevKq3Rf8dlmStHQsP-L44ksZdtS6qyJ5-u4O9sioBD8d-I/s1600/TK+dinner+-+July+2014+124.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Served the above brownie tart with raspberry coulis, some fresh berries and a semi-sweet chocolate sauce.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I did actually serve the Piroulines alongside the above. And they got rave reviews. And I sincerely hope everyone enjoyed them and knows where they might find them in their local grocery.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I mentioned above I had a little thank you dinner for part of my kitchen staff.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here are a couple photos from last night. They totally deserved this. This is an awesome group of friends who tolerate me a great deal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8QN_q3EcD2MpYbbmtDCb6JgQRGo6lFvT0AKd_cnHt0WFFgRQgxALqX4F-dcy8UO3GI_eM8r0lA_DGxJ_w4qk8lzirx8d3s_RN2EEmS93nZ56Y5tWkEngEaZG6ThUcwhJCPjwCyOP8n0/s1600/TK+dinner+-+July+2014+114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8QN_q3EcD2MpYbbmtDCb6JgQRGo6lFvT0AKd_cnHt0WFFgRQgxALqX4F-dcy8UO3GI_eM8r0lA_DGxJ_w4qk8lzirx8d3s_RN2EEmS93nZ56Y5tWkEngEaZG6ThUcwhJCPjwCyOP8n0/s1600/TK+dinner+-+July+2014+114.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And the carcass.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv44bSeO3YAnizmr4cj6_s-hnctCSbczkAVTjsFMPFsw9nqsy5wr0317DlB85r0k5-SKauXHEUgo7Pf0A0SXEPuT2I_Bb6ZiStyClLWrlR60JUNJbzSO9GPgnGOoKiIcqT7C0UJ-_2GA/s1600/TK+dinner+-+July+2014+144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv44bSeO3YAnizmr4cj6_s-hnctCSbczkAVTjsFMPFsw9nqsy5wr0317DlB85r0k5-SKauXHEUgo7Pf0A0SXEPuT2I_Bb6ZiStyClLWrlR60JUNJbzSO9GPgnGOoKiIcqT7C0UJ-_2GA/s1600/TK+dinner+-+July+2014+144.jpg" height="640" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;">I really love the carcass photo - it makes me happy to see people loved the meal.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">I even made them the official dessert - sans Piroulines.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Csc8yjvLtlNNFv7ypQADdBwfXkA64ulswESlXx4blfLRx-vKJExgBYcqWnnQo7mPwCMukfrcubKRmKI6GxFXXfeMWq8T20jlL8YLAuAKCcZjqZuwA-6ATi-qNzDGT7yHVDilOHexfc/s1600/TK+dinner+-+July+2014+136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Csc8yjvLtlNNFv7ypQADdBwfXkA64ulswESlXx4blfLRx-vKJExgBYcqWnnQo7mPwCMukfrcubKRmKI6GxFXXfeMWq8T20jlL8YLAuAKCcZjqZuwA-6ATi-qNzDGT7yHVDilOHexfc/s1600/TK+dinner+-+July+2014+136.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whew!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now on to the next project right?</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I know I say this every time - but I will get many of these recipes posted to share with all of you soon.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Tremendous Thank Yous to all the people who have been attending these dinners. It's sort of frightening and hugely humbling all at the same time. The response to these invitations blows my mind every time I send it out. Thank you.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">And my absolute FAVORITE part? Standing in the kitchen and listening to all the chatter and tons of laughter floating in from the dining room. That part is magic.</span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-87907489231512559532014-07-03T21:04:00.000-07:002014-07-03T21:12:52.748-07:00TK dinner ~ June 2014<span style="font-family: Verdana, sans-serif;">Another dinner done. Whew!</span><br />
<span style="font-family: Verdana, sans-serif;">We recently took a little trip to the Oregon coast and camped for a few days so I thought it would be fun to serve a few standard "camping fare" items at the next TK. </span><br />
<span style="font-family: Verdana, sans-serif;">Silly? Probably. </span><br />
<span style="font-family: Verdana, sans-serif;">Fun! Yes.</span><br />
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<span style="font-family: Verdana, sans-serif;">There was an oyster farm about ten minutes from our campsite, so of course, we had oysters. Two nights actually.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZOGHpSCgmD4SNqWdnHgpvTt2PbLDiNAwHwJYMevmcohasKu8y3gPkKgJLTnp-wcjipjC00zpjEDVVT8p_5xzgaEx0cljfhmmSYIEI7VFExhKc-qhJhNYzrlZIGcOZbJki6LzETLxXtg/s1600/Oregon+JUNE+2014+Part+2+192.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZOGHpSCgmD4SNqWdnHgpvTt2PbLDiNAwHwJYMevmcohasKu8y3gPkKgJLTnp-wcjipjC00zpjEDVVT8p_5xzgaEx0cljfhmmSYIEI7VFExhKc-qhJhNYzrlZIGcOZbJki6LzETLxXtg/s1600/Oregon+JUNE+2014+Part+2+192.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(i have ugly toes)</td></tr>
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<span style="font-family: Verdana, sans-serif;">Tk dinner started with fresh oysters from <a href="http://sunhfish.com/?page_id=20" target="_blank">Sunh Fish Market</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuh56r1WLrmkWpxP6rbISr3r6kQQtxKq4Z5tPo3Uu6BCA5Faudlm_9XEyvPzvB8m-SQKUd1-uWjIarjBKRAmS66fBoUYKnYGv5ge9h06w2uUxNuLu7CngqJ6NVul-djUE83SoPrJptR0/s1600/TK+dinner+JUNE+2014+033.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuh56r1WLrmkWpxP6rbISr3r6kQQtxKq4Z5tPo3Uu6BCA5Faudlm_9XEyvPzvB8m-SQKUd1-uWjIarjBKRAmS66fBoUYKnYGv5ge9h06w2uUxNuLu7CngqJ6NVul-djUE83SoPrJptR0/s1600/TK+dinner+JUNE+2014+033.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We had some raw, and then some with a sweet and spicy sauce. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add lemon and fresh parsley. </span></div>
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<span style="font-family: Verdana, sans-serif;">Delicious.</span></div>
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<span style="font-family: Verdana, sans-serif;">Next up were the arancini with an lemon, asiago and pepper dip.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I then let everyone rest for a minute and we served a grilled pluot salad. The pluots were all over the farmers market this past weekend so I figured I should take advantage of them while I could - they are usually gone pretty quickly.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here are the grilled pluots.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvQXXknaa0_hrccT4lZhn4bZOOgJOurVaLvV7RwewroBp_EOhn3ZZdiTe9-Eb6AVO74tVPtptP707f5cmze12L12flJfj1T03eZQfo1spn9aZWcD18WP05qtS89a46hVHyR_N5VJhYvQ/s1600/TK+dinner+JUNE+2014+053.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvQXXknaa0_hrccT4lZhn4bZOOgJOurVaLvV7RwewroBp_EOhn3ZZdiTe9-Eb6AVO74tVPtptP707f5cmze12L12flJfj1T03eZQfo1spn9aZWcD18WP05qtS89a46hVHyR_N5VJhYvQ/s1600/TK+dinner+JUNE+2014+053.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Here is the salad.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0TS8uC-CFPHiYftzObkKyM0pi4_m6Z09UMuY0dZlzzyBzeMfJp6Nz2O4NtuS2Tt8C_cB7isoCvqh0XUTsKogtu8YklO48vxWBUG53WRSyN8k1Mf-k9Qt2to44g5gcqpm6rox2qghIyA/s1600/salad+photo+2+from+ED.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0TS8uC-CFPHiYftzObkKyM0pi4_m6Z09UMuY0dZlzzyBzeMfJp6Nz2O4NtuS2Tt8C_cB7isoCvqh0XUTsKogtu8YklO48vxWBUG53WRSyN8k1Mf-k9Qt2to44g5gcqpm6rox2qghIyA/s1600/salad+photo+2+from+ED.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Thank you to <i><a href="http://www.elizabethdphotography.com/" target="_blank">elizabeth d. photography</a></i> for this fantastic shot!</span></div>
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<span style="font-family: Verdana, sans-serif;">Entree this evening were mussels done with white wine and garlic (the usual) and served with slices of a spiced walnut bread.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh937PZ3tdKnBk81iitOw8d5wZjDXdEWRhaCBBV8GrDZlEq1PGEMx8tRN35pc3RIXW6ZLUJwPGmO0U5U7jFbMGXScgluH1qt_q1wOaR1OZJOVxRF1Yd6jZzJM7xTra1TJ93YLFRBOvIeyM/s1600/TK+dinner+JUNE+2014+041.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh937PZ3tdKnBk81iitOw8d5wZjDXdEWRhaCBBV8GrDZlEq1PGEMx8tRN35pc3RIXW6ZLUJwPGmO0U5U7jFbMGXScgluH1qt_q1wOaR1OZJOVxRF1Yd6jZzJM7xTra1TJ93YLFRBOvIeyM/s1600/TK+dinner+JUNE+2014+041.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">There was also this lemon cinnamon butter to go with the bread.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrQIQPBJFcGtLtsLKLZr5GfcTzfgv7rPFwotROpxgfyPzxibqsE8BtVKmuVR1x1s8WVoiQJDaltRZBtsgPfiFWx4OEOg1uKnXECa_7FAfDOa4Knw9aLHTzCSKEYaK7b4D6ODfvHNFvyY/s1600/TK+dinner+JUNE+2014+030.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrQIQPBJFcGtLtsLKLZr5GfcTzfgv7rPFwotROpxgfyPzxibqsE8BtVKmuVR1x1s8WVoiQJDaltRZBtsgPfiFWx4OEOg1uKnXECa_7FAfDOa4Knw9aLHTzCSKEYaK7b4D6ODfvHNFvyY/s1600/TK+dinner+JUNE+2014+030.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Finally it was time for dessert.</span></div>
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<span style="font-family: Verdana, sans-serif;">We had been camping so of course s'mores had to make an appearance!</span></div>
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<span style="font-family: Verdana, sans-serif;">The s'mores above are homemade marshmallows rolled in graham cracker dust then drizzled with an orange, chocolate ganache.</span></div>
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<span style="font-family: Verdana, sans-serif;">Holy Hell.</span></div>
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<span style="font-family: Verdana, sans-serif;">I also made jello.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4momoLcFvWY5XNUM9brFjbdr4bKjWqxlLa6hhJuJ7EL6OOcAAnIq93rLsMWMyyZ7llAOXi3nKMy3JQ2m4mYLoAswzOYF8aVUCQ7OukGX_sMqyzGFQWVcuYUBKBivFEnsd7qpvVBhM7RY/s1600/TK+dinner+JUNE+2014+023.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4momoLcFvWY5XNUM9brFjbdr4bKjWqxlLa6hhJuJ7EL6OOcAAnIq93rLsMWMyyZ7llAOXi3nKMy3JQ2m4mYLoAswzOYF8aVUCQ7OukGX_sMqyzGFQWVcuYUBKBivFEnsd7qpvVBhM7RY/s1600/TK+dinner+JUNE+2014+023.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Or, you could call it a fresh peach and raspberry gelee.</span></div>
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<span style="font-family: Verdana, sans-serif;">I called it jello.</span></div>
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<span style="font-family: Verdana, sans-serif;">And that was IT. Whew!</span></div>
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<span style="font-family: Verdana, sans-serif;">By the way, I did do TK dinners in April and May.</span></div>
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<span style="font-family: Verdana, sans-serif;">April was all Korean food. May was a spin on some classic Cuban dishes. As soon as I locate the photos I will share those dinners.</span></div>
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<span style="font-family: Verdana, sans-serif;">Until next month...see you all soon!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMzyTTkemO35GtUF83vXlgDFvfotl8VY8qIhgfgZxiyKZPY2r0JESNiPn0Z3TDrV1BY5AGpv9Ox7gdgd3gm9318ZjkhwUwn3RFzrdTZBEL7fiZbbRuPqEihjUu_vknYPbIi2niua9KjQ/s1600/TK+dinner+JUNE+2014+016.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com1tag:blogger.com,1999:blog-8971109219271065859.post-8214339283499229002014-07-02T19:35:00.000-07:002014-07-02T21:05:55.776-07:00zucchini soup<span style="font-family: Verdana, sans-serif;">It is hot. We do not have air conditioning in this house. I do not want to be in the kitchen. But then the new issue of Food & Wine shows up so here I go, into the kitchen. </span><br />
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<span style="font-family: Verdana, sans-serif;">I had picked up a few zucchini from Hearty Fork Farm last weekend which I did not use during the last TK dinner event. And then today my neighbor left another bag of zucchini on my porch. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchytMZihYjM9KPu48G6492tuSNK38hNu4M7_bY_DtC_7EisldMRy0YUdXA-wxLMMBtg7L6tHz8aIdlX4baiN3jiYpHnxWLCRHuFioxSzlsfDQmAH7Gg01o9dyQID1CxDEvzBFkFqZhGY/s1600/zucchini+from+Rosa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchytMZihYjM9KPu48G6492tuSNK38hNu4M7_bY_DtC_7EisldMRy0YUdXA-wxLMMBtg7L6tHz8aIdlX4baiN3jiYpHnxWLCRHuFioxSzlsfDQmAH7Gg01o9dyQID1CxDEvzBFkFqZhGY/s1600/zucchini+from+Rosa.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">How cute are my neighbors?</span><br />
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<span style="font-family: Verdana, sans-serif;">I've made a few recipes out of this issue already (for last weekends TK event) But decided I would share this soup recipe first. I know. I just said it is HOT and here I am making soup. Welcome to my addled little brain.</span><br />
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<span style="font-family: Verdana, sans-serif;">I imagine you can add whatever additional ingredients you love with your zucchini. I added lots of pepper, a dollop of sour cream and some fresh dill. I had a moment where I thought it should have a little cream in it and maybe some more spices, but then decided no, I enjoyed the purity of flavor and the uncomplicated ingredients list (and did I mention it is HOT in my house?)</span><br />
<span style="font-family: Verdana, sans-serif;">And then a friend of mine said "it NEEDS bacon!" </span><br />
<span style="font-family: Verdana, sans-serif;">Noted...next time.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqjX_ZxdXX5vi1DDW1plOGb8Mw1ifh1PE73BDzkftRGrxBaNB3UF1wfbgsj3ikomRifbEqWcQg47qOARKWa7Qd1MBFjllAEga4R54Vtx9xf2fgWeQxbCQn0SoHAwqD6PX7uFpT_6P56w/s1600/zucchini+soup+6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqjX_ZxdXX5vi1DDW1plOGb8Mw1ifh1PE73BDzkftRGrxBaNB3UF1wfbgsj3ikomRifbEqWcQg47qOARKWa7Qd1MBFjllAEga4R54Vtx9xf2fgWeQxbCQn0SoHAwqD6PX7uFpT_6P56w/s1600/zucchini+soup+6.JPG" height="640" width="480" /></a></div>
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<i><span style="font-family: Times, Times New Roman, serif;">recipe below adapted from July 2014 Food & Wine magazine</span></i><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>you will need:</b></i></span><br />
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<span style="font-family: Verdana, sans-serif;">tablespoon butter</span><br />
<span style="font-family: Verdana, sans-serif;">couple tablespoons olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 sweet onion - diced</span><br />
<span style="font-family: Verdana, sans-serif;">2 garlic cloves - thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">4 medium zucchini - washed, halved lengthwise and sliced into moons</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 cup vegetable stock</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup of water</span><br />
<span style="font-family: Verdana, sans-serif;">salt</span><br />
<span style="font-family: Verdana, sans-serif;">pepper</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>for garnish:</b></i></span><br />
<span style="font-family: Verdana, sans-serif;">julienned raw zucchini</span><br />
<span style="font-family: Verdana, sans-serif;">sour cream</span><br />
<span style="font-family: Verdana, sans-serif;">chopped fresh dill</span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>to do:</b></i></span><br />
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<span style="font-family: Verdana, sans-serif;">In a medium soup pot, heat the butter and olive oil.</span><br />
<span style="font-family: Verdana, sans-serif;">Add the onions and garlic.</span><br />
<span style="font-family: Verdana, sans-serif;">Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">Cook until the onions are translucent.</span><br />
<span style="font-family: Verdana, sans-serif;">Add the zucchini moons (see below)</span><br />
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<span style="font-family: Verdana, sans-serif;">Cook about ten minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Add the vegetable stock and water.</span><br />
<span style="font-family: Verdana, sans-serif;">Bring to a boil for five minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Turn heat down to medium and simmer another ten minutes or so.</span><br />
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<span style="font-family: Verdana, sans-serif;">Remove from the heat.</span><br />
<span style="font-family: Verdana, sans-serif;">Puree the entire thing - I used my immersion blender, but you can use a regular blender and just do it in batches.</span><br />
<span style="font-family: Verdana, sans-serif;">Taste, then add more salt and pepper as desired.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ladle into bowls, garnish and serve.</span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com2tag:blogger.com,1999:blog-8971109219271065859.post-49317563908100738942014-04-02T12:13:00.000-07:002014-04-02T12:13:06.837-07:00fresh strawberry crostini<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">No actual recipe in this post. But I was asked to share a few tips about these monthly dinner parties I do, so I figured this was a great idea to start with. The no 'real cooking needed' appetizer is a life saver! I can make the circle toasts well in advance. Hull and halve the strawberries and stick them back in the refrigerator until I need them. Wash the mint then wrap in a paper towel and refrigerate until needed. Leave the cheese out on the counter so it softens and is spreadable.</span></div>
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<span style="font-family: Verdana, sans-serif;">Come party time all I have to do is bring all the parts together on my favorite serving platter, give it all a few turns of pepper then watch them disappear.</span></div>
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<span style="font-family: Verdana, sans-serif;">Perfect when I have six courses planned.</span></div>
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<span style="font-family: Verdana, sans-serif;">This little strawberry bite is the promise of summer with the tang of balsamic vinegar and perfect to start the evening.</span></div>
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<span style="font-family: Verdana, sans-serif;">I think I mentioned earlier my Farmers Market visit was odd because of the selection of fruits and vegetables in March. I do not remember strawberries this beautiful and sweet so early in the year. But again, maybe that is just my addled brain working overtime.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZcDCM6X1MSSgtbvhdZdZb1yVzS8ZkxOVTanYRCp1b2p1J6P2dgR3zDEqfG8Ka7G8Ug14Q44W7rk6tRfXXQKqUjMk0yRlFtgPLWqBF9pINRrTYmyhfgLcmTSgiWO0b7hWeoFYjBb2mGY/s1600/strawberry+crostini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZcDCM6X1MSSgtbvhdZdZb1yVzS8ZkxOVTanYRCp1b2p1J6P2dgR3zDEqfG8Ka7G8Ug14Q44W7rk6tRfXXQKqUjMk0yRlFtgPLWqBF9pINRrTYmyhfgLcmTSgiWO0b7hWeoFYjBb2mGY/s1600/strawberry+crostini.JPG" height="640" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The other reason I loved this little bite? All the above items were purchased at the Farmers Market. I went on Saturday - instead of my usual Sunday trip - and I was quite happy with the haul I brought home. New bread and cheese vendor (new for me anyway), beautiful berries, and discovered two of my favorite farmers sell on Saturday as well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Win win !</span></div>
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<span style="font-family: Verdana, sans-serif;">By the way, for you folks in Sacramento, I visited the market behind Country Club Mall. It is smaller than the Sunday gig under the freeway, but it is definitely worth the visit.</span></div>
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<span style="font-family: Verdana, sans-serif;">So, the strawberry crostini.....</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>YOU WILL NEED:</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;">half a loaf of light rye bread </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>(pre-sliced is best)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">circle cookie cutter </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>(totally not necessary for consumption, but absolutely necessary for presentation)</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">herbed goat cheese </span></div>
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<span style="font-family: Verdana, sans-serif;"><i>(at room temperature)</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">and please read the note at the end..</span></div>
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<span style="font-family: Verdana, sans-serif;">fresh strawberries - enough to cover all the toast you make</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>(cut out stems and slice in half)</i></span></div>
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<span style="font-family: Verdana, sans-serif;">balsamic vinegar</span></div>
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<span style="font-family: Verdana, sans-serif;">fresh mint leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">fresh ground pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">TO DO:</span></div>
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<span style="font-family: Verdana, sans-serif;">oven to 350</span></div>
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<span style="font-family: Verdana, sans-serif;">cut out little circles from the pre-sliced bread</span></div>
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<span style="font-family: Verdana, sans-serif;">(use the leftover scraps to make croutons for the salad you serve with dinner - just tear them up - toss with olive oil - toast until golden)</span></div>
<span style="font-family: Verdana, sans-serif;">brush each circle with a good extra virgin olive oil.</span><br />
<span style="font-family: Verdana, sans-serif;">toast about 6 minutes - just until the edges start to turn golden brown.</span><br />
<span style="font-family: Verdana, sans-serif;">remove from the oven and let cool.</span><br />
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<span style="font-family: Verdana, sans-serif;">spread each piece of circle toast with the herbed goat cheese.</span><br />
<span style="font-family: Verdana, sans-serif;">(by the way - my favorite vendor for goat cheese is <a href="http://animalwelfareapproved.org/2009/03/03/north-valley-farms/" target="_blank">North Valley Farms</a> - they are usually at the Sunday market under the freeway)</span><br />
<span style="font-family: Verdana, sans-serif;">add half a strawberry.</span><br />
<span style="font-family: Verdana, sans-serif;">drizzle with balsamic vinegar.</span><br />
<span style="font-family: Verdana, sans-serif;">tear some mint leaves and scatter across the platter.</span><br />
<span style="font-family: Verdana, sans-serif;">fresh black pepper.</span><br />
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<span style="font-family: Verdana, sans-serif;">serve and enjoy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRu7NQjvWlolZvYM-PMDuQ184r_3JAFOTWI5kqMqJe1p2a2IVsO-WwemE8u4eUuE-Qy5PV1p4JcyzCt5tfB6-xYey5OKtJxFPgQGBYa5-x6lPsnl4AlkS1sEsOrGNHKM4WF92yzVXbfZ8/s1600/strawberry+crostini+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRu7NQjvWlolZvYM-PMDuQ184r_3JAFOTWI5kqMqJe1p2a2IVsO-WwemE8u4eUuE-Qy5PV1p4JcyzCt5tfB6-xYey5OKtJxFPgQGBYa5-x6lPsnl4AlkS1sEsOrGNHKM4WF92yzVXbfZ8/s1600/strawberry+crostini+2.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">note:</span></div>
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<span style="font-family: Verdana, sans-serif;">See in the photos how it looks like the cheese is cracked? That is what happened when I spread the cheese on the toast too soon - hoping to save myself a few minutes during dinner service. Do not do this! It is not very pretty! Make the toasts ahead of time, but wait until right before your guests arrive to do all the other steps.</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-72636817172875085002014-03-26T11:49:00.000-07:002014-03-26T11:49:12.484-07:00black truffle french fries<span style="font-family: Verdana, sans-serif;">There is a photo of this dish floating around the internet. I saw it. Then later could not locate it. So, I kind of made this up as simply as I could. I do happen to have a small container of black truffle oil. And I always have potatoes. Let's give it a go?</span><div>
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<span style="font-family: Verdana, sans-serif;">I did a little test this past Saturday evening. Served to the family. They completely ignored the roasted chicken and mashed potatoes I had actually made for dinner. Ate all of these fries and several of the Milano cookies!</span></div>
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<span style="font-family: Verdana, sans-serif;">I guess sometimes we just need to let it go and not freak out about trying to cover all the food groups during a meal, yes?</span></div>
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<span style="font-family: Verdana, sans-serif;">Let them have French Fries?! OKAY.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM-Na94olQ1v5oWoM3nNBF4Cw5R2RIfvLg4ygbX_xR3JYE8CaCH7LcdxkmO2lXDfHrMDBlHN46R3_4QeiFmOX2A_WAkW4kmPd6lHKYISRuTJg_m7kMx67XYiAJVIvPxlH_pckA7MCDYI/s1600/truffle+fries+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM-Na94olQ1v5oWoM3nNBF4Cw5R2RIfvLg4ygbX_xR3JYE8CaCH7LcdxkmO2lXDfHrMDBlHN46R3_4QeiFmOX2A_WAkW4kmPd6lHKYISRuTJg_m7kMx67XYiAJVIvPxlH_pckA7MCDYI/s1600/truffle+fries+5.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe was created for 12 people.</span></div>
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<span style="font-family: Verdana, sans-serif;">I imagine you may have to adjust the amounts accordingly - or not...</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>you will need:</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;">8 large Russet potatoes - scrubbed and dried (dry them - or the oil wont stick)</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tablespoons black truffle oil (maybe more...a lot more...)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup grated Parmesan cheese (again...maybe more...)</span></div>
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<span style="font-family: Verdana, sans-serif;">salt</span></div>
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<span style="font-family: Verdana, sans-serif;">pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">fresh Parsley for garnish</span></div>
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<span style="font-family: Verdana, sans-serif;">2 half sheet baking trays (again...this was for 12 people)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>to do:</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;">oven to 425</span></div>
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<span style="font-family: Verdana, sans-serif;">Wash the potatoes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Slice into wedges.</span></div>
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<span style="font-family: Verdana, sans-serif;">Use a paper towel to pat everything dry the best you can then toss all the wedges into a big bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the truffle oil and mix very well.</span></div>
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<span style="font-family: Verdana, sans-serif;">About a tablespoon of sea salt.</span></div>
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<span style="font-family: Verdana, sans-serif;">Half a tablespoon of pepper.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix again.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lay half of the wedges onto a baking sheet. Try to make sure you have a single layer. If the pan is too crowded your potatoes will 'steam' instead of 'crisp'.</span></div>
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<span style="font-family: Verdana, sans-serif;">I had to do two trays of potatoes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake at 425 for about 15 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">CAREFULLY turn over as many as you can and rotate your tray.</span></div>
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<span style="font-family: Verdana, sans-serif;">Back into the oven for another 15 minutes or so - edges and some of the smaller pieces need to be brown and crispy.</span></div>
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<span style="font-family: Verdana, sans-serif;">As soon as the wedges are out of the oven add the grated Parmesan cheese.</span></div>
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<span style="font-family: Verdana, sans-serif;">Maybe a little more salt and pepper.</span></div>
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<span style="font-family: Verdana, sans-serif;">Garnish with the Parsley and serve.</span></div>
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<span style="font-family: Verdana, sans-serif;">Watch them disappear...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qF5eZTqHZYRmCBIubi9lBTmgA5rNQvolLEkT8RGyz4fMegtbClpn7EPdCTGbdBxIfhPdgmNwAT9haK9FxtmNLuSHdqiu5ghP8Loottzb9wnSgPRYBDlL_tKOtrf1Xt8eAe8DjUrpuv0/s1600/truffle+fries+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qF5eZTqHZYRmCBIubi9lBTmgA5rNQvolLEkT8RGyz4fMegtbClpn7EPdCTGbdBxIfhPdgmNwAT9haK9FxtmNLuSHdqiu5ghP8Loottzb9wnSgPRYBDlL_tKOtrf1Xt8eAe8DjUrpuv0/s1600/truffle+fries+2.JPG" height="640" width="480" /></a></div>
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UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-76509212698610136342014-03-26T11:28:00.001-07:002014-03-26T11:28:31.679-07:00TK dinner ~ March 2014<span style="font-family: Verdana, sans-serif;">Wow - it has been quite a while since I have been here. </span><br />
<span style="font-family: Verdana, sans-serif;">After a somewhat self-imposed hiatus I figured I needed to reacquaint myself with the computer and this blog so, here I am. I also thought, since we started a new season of Tate's Kitchen dinners, I had better get busy sharing some recipes, yes?</span><br />
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<span style="font-family: Verdana, sans-serif;">So, here we go.....</span><br />
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<span style="font-family: Verdana, sans-serif;">First - my farmers market visit was a rather odd event. I do not remember finding such beautiful strawberries so early in the year. Nor do I remember so much beets and fennel. Maybe my memory is getting a little slack...at any rate...those are the items I was gathering so those are the items I needed to produce for dinner.</span><br />
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<span style="font-family: Verdana, sans-serif;">We opened with these black truffle oil french fries. Don't even know where to start with this dish. Make these soon.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicu7osIAAaSsU6wklXN0C7c8rkXQCukLHWML7GmwcvoKW5YBoUgFwipG25sCbsY34qb1vo556cjS2AKGjB1H4qdWz6EfC_CnktCaVpyL2z1lnGHrsFSFHJkVcmET1_7T9bNJ1BDwdKGQc/s1600/truffle+fries+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicu7osIAAaSsU6wklXN0C7c8rkXQCukLHWML7GmwcvoKW5YBoUgFwipG25sCbsY34qb1vo556cjS2AKGjB1H4qdWz6EfC_CnktCaVpyL2z1lnGHrsFSFHJkVcmET1_7T9bNJ1BDwdKGQc/s1600/truffle+fries+2.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next we served these little fresh strawberry crostinis - drizzled with balsamic vinegar and a turn of fresh pepper - these are lovely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcV7WAoR0KpQVWIhvTBll7L5kKrJ6XnnxRZ7Zu9DoUmJGOnQgxEF9lY6hDi7jWooC50FxJySUv7k_Y9vMW240ZJ7aNATYMv9g83HqtPA3Nc4jH5-4YemWaO2_D9nI420DslV4vLx9gwk/s1600/strawberry+crostini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcV7WAoR0KpQVWIhvTBll7L5kKrJ6XnnxRZ7Zu9DoUmJGOnQgxEF9lY6hDi7jWooC50FxJySUv7k_Y9vMW240ZJ7aNATYMv9g83HqtPA3Nc4jH5-4YemWaO2_D9nI420DslV4vLx9gwk/s1600/strawberry+crostini.JPG" height="640" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Right before the entree arrived to the the table I sent these steamed - then grilled - artichokes out with a lemon garlic aioli.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Lqb4ot5x7tUQE8KI7obUCtRgRMmqcjaMNMbfX5yQpL_q1jY7Y0w-ZjO8vNyUyrmf8x5FhQ7Znnq8Yn299BKd5duqP7QlX_x9s_OLBmBKnFCjwoEdJrYNKduwlH3gviUef33pJDE4yx4/s1600/artichokes+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Lqb4ot5x7tUQE8KI7obUCtRgRMmqcjaMNMbfX5yQpL_q1jY7Y0w-ZjO8vNyUyrmf8x5FhQ7Znnq8Yn299BKd5duqP7QlX_x9s_OLBmBKnFCjwoEdJrYNKduwlH3gviUef33pJDE4yx4/s1600/artichokes+2.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Entree this month was the Proscuitto wrapped pork tenderloin done with Herbs de Provence and fresh rosemary, served with garlic confit mashed red potatoes (geez that's quite the mouthful). </span></div>
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<span style="font-family: Verdana, sans-serif;">I shared the pork loin recipe last year. Here's the link....</span></div>
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<a href="http://www.tateskitchen.com/2012/07/pork-tenderloin-with-plum-chutney.html" target="_blank">http://www.tateskitchen.com/2012/07/pork-tenderloin-with-plum-chutney.html</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh71T0GzDwlhWfQWsjIjq713BkvXelTeLxvs4JVNhUSHgi2djWtXv5Wm87HSFlO1IXxB2Xje7dZ9oWvquyflxoLS0Q_8WKq-3IWG1FbOfV59QixJx7zzqncVQU5XZZ6uQervVWw5BLzE/s1600/pork+and+garlic+confit+potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh71T0GzDwlhWfQWsjIjq713BkvXelTeLxvs4JVNhUSHgi2djWtXv5Wm87HSFlO1IXxB2Xje7dZ9oWvquyflxoLS0Q_8WKq-3IWG1FbOfV59QixJx7zzqncVQU5XZZ6uQervVWw5BLzE/s1600/pork+and+garlic+confit+potatoes.JPG" height="640" width="640" /></a></div>
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(sorry that the above is such a crummy photo)</div>
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<span style="font-family: Verdana, sans-serif;">With the main course also came the roasted beet and fennel salad. Although this time I served it on a bed of mixed greens and with Blue cheese instead of Goat cheese. Delicious both ways.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEW0P1de0Mj_h1W2husp3GcuJlSgpxhjzuLXhtQD7I6n-Q12lehfPO1by6YycXHDDoF_BF_YETZuVsRt8RdJ-lmdfFEedTCHG0c4RTHqexpXBUM1hhSxDOnIQWQHIaoUfq2u2WaUQ8XwQ/s1600/beet+fennel+salad+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEW0P1de0Mj_h1W2husp3GcuJlSgpxhjzuLXhtQD7I6n-Q12lehfPO1by6YycXHDDoF_BF_YETZuVsRt8RdJ-lmdfFEedTCHG0c4RTHqexpXBUM1hhSxDOnIQWQHIaoUfq2u2WaUQ8XwQ/s1600/beet+fennel+salad+6.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I guess it was finally time for dessert?</span></div>
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<span style="font-family: Verdana, sans-serif;">There was an espresso brownie tart with hot fudge sauce served with a small scoop of homemade cinnamon vanilla ice cream.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ridiculous.....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolwLQgoQTZaof2GTjRSR2Fz7KkexcUEkjEa2hxzL8AdtD2tIyoTcQa_0z-fwIBGIRA9k4dpQEXXwZGfqRb5xkDW6n2kbaogZhbPZOVCgWw7TeQTuBhnzXyAxogHw6YPYx72SStjxv_z8/s1600/brownie+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolwLQgoQTZaof2GTjRSR2Fz7KkexcUEkjEa2hxzL8AdtD2tIyoTcQa_0z-fwIBGIRA9k4dpQEXXwZGfqRb5xkDW6n2kbaogZhbPZOVCgWw7TeQTuBhnzXyAxogHw6YPYx72SStjxv_z8/s1600/brownie+tart.jpg" height="640" width="478" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And I almost forgot, I made these little Milano cookies as well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Also ridiculous.....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-c-7_AT5ja1xb6G_2UoCgXgrRNyREZIdjP7-u9HtFCEPUwgON6zBDxfeEjqsQ4E2kWCVza0fs5UyTriodhXjNPCNMzCKjW4SIzskD94CowsQQRK3myjer6Ito2AQWuZD3NDyDKBOVpk/s1600/milano+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-c-7_AT5ja1xb6G_2UoCgXgrRNyREZIdjP7-u9HtFCEPUwgON6zBDxfeEjqsQ4E2kWCVza0fs5UyTriodhXjNPCNMzCKjW4SIzskD94CowsQQRK3myjer6Ito2AQWuZD3NDyDKBOVpk/s1600/milano+cookies.jpg" height="466" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Okay! Dinner is done!</span></div>
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<span style="font-family: Verdana, sans-serif;">whew...</span></div>
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<span style="font-family: Verdana, sans-serif;">I think everybody left here pretty fat and sassy?</span></div>
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<span style="font-family: Verdana, sans-serif;">Thank you to all the attendees!</span></div>
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<span style="font-family: Verdana, sans-serif;">Looking forward to seeing you all again soon.</span></div>
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<span style="font-family: Verdana, sans-serif;">And I will try and get several of these recipes posted before the next event.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-24039602254998100032013-10-11T18:00:00.000-07:002013-10-11T18:02:11.668-07:00artichoke bread<span style="font-family: Verdana, sans-serif;">One of the appetizers from the last dinner@Tate's Kitchen event.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkIy_rHRIONVfwo29IKYzP2rrjTzQPH7xCR5YY-B-MJGCgsfMazIaKJWlC5651aC_2Qlkq1AKh2d_uVo54QDvwBbd6aHbHjtgveiEw6he87Gs7S_GcSpOC3_rn3RFmiSRndMvjQFwejM/s1600/artichoke+bread+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkIy_rHRIONVfwo29IKYzP2rrjTzQPH7xCR5YY-B-MJGCgsfMazIaKJWlC5651aC_2Qlkq1AKh2d_uVo54QDvwBbd6aHbHjtgveiEw6he87Gs7S_GcSpOC3_rn3RFmiSRndMvjQFwejM/s640/artichoke+bread+1.JPG" width="480" /></a></div>
<span style="font-family: Verdana, sans-serif;">It's ridiculous. </span><br />
<span style="font-family: Verdana, sans-serif;">I was going to make it again and take a few more photos - but the demand for this recipe was so great so quickly I figured I should get it up and let you all take your own photos!</span><br />
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<span style="font-family: Verdana, sans-serif;">Make this.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Keep in mind I was feeding 10 people.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>YOU WILL NEED:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<i><span style="font-family: Verdana, sans-serif;">1 loaf of good french bread - or sourdough</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">(I used french bread but use whichever you prefer)</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">couple tablespoons of butter</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">3 cloves of finely minced garlic</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">2 14oz cans artichoke hearts packed in water - drained - squeezed to remove more water - chopped</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1 cup shredded medium or sharp cheddar cheese</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1 cup shredded mozzarella cheese</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1/2 cup fresh grated parmesan cheese</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1/2 cup sour cream</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">1 or 2 shallot (depending on their size) - chopped</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">2 tablespoons fresh chives</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">olive oil</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"><br />
parsley for garnish</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">salt</span></i><br />
<i><span style="font-family: Verdana, sans-serif;">pepper</span></i><br />
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<span style="font-family: Verdana, sans-serif;"><b>TO DO:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">oven to 375</span><br />
<span style="font-family: Verdana, sans-serif;">middle rack</span><br />
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<span style="font-family: Verdana, sans-serif;">slice the bread lengthwise.</span><br />
<span style="font-family: Verdana, sans-serif;">set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">in a saute pan - melt your butter.</span><br />
<span style="font-family: Verdana, sans-serif;">add the shallot and garlic - cook just until fragrant.</span><br />
<span style="font-family: Verdana, sans-serif;">remove from heat.</span><br />
<span style="font-family: Verdana, sans-serif;">let sit a few minutes to cool.</span><br />
<span style="font-family: Verdana, sans-serif;">stir in the artichokes and everything else in the above list.</span><br />
<span style="font-family: Verdana, sans-serif;">(except the parsley)</span><br />
<span style="font-family: Verdana, sans-serif;">taste for seasoning and add if needed - those cheeses can be pretty salty so I barely used any.</span><br />
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<span style="font-family: Verdana, sans-serif;">drizzle olive oil over the bread slices.</span><br />
<span style="font-family: Verdana, sans-serif;">spread the mixture over the top of the bread slices.</span><br />
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<span style="font-family: Verdana, sans-serif;">into the oven about 10 minutes - just until everything is gooey and oozing.</span><br />
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<span style="font-family: Verdana, sans-serif;">once out of the oven grate some fresh pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">garnish with chopped parsley.</span><br />
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<span style="font-family: Verdana, sans-serif;">let cool 5 minutes or so then slice and serve.</span><br />
<span style="font-family: Verdana, sans-serif;">(seriously - let it cool - it's too hot right now)</span><br />
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<span style="font-family: Verdana, sans-serif;">ENJOY!</span><br />
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com2tag:blogger.com,1999:blog-8971109219271065859.post-10647046980473212182013-10-11T13:16:00.001-07:002013-10-11T13:16:53.864-07:00dinner @Tate's / september 2013<span style="font-family: Verdana, sans-serif;">It just occurred to me that I have not shared the September dinner@Tate's event.....oops.....</span><br />
<span style="font-family: Verdana, sans-serif;">And since the October table is already full I figured I would get the photos up here real quick and then try to share some recipes. Good idea?</span><br />
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<span style="font-family: Verdana, sans-serif;">We started with a warm artichoke bread done with artichoke hearts, two kinds of cheese and fresh herbs.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkZuh7MOwZVZmEhwaq6mBHEoHBtwlqesYeaM147UNGn2ziH_KupTZOYaeGNz4hJVhe17FjhwpGFsY5UbltUZj6uCoGdvxOElBCp99EdpfpINsHMPA9iDW8OEj1k26v6Tlmx2TtCJT9r0/s1600/artichoke+bread+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkZuh7MOwZVZmEhwaq6mBHEoHBtwlqesYeaM147UNGn2ziH_KupTZOYaeGNz4hJVhe17FjhwpGFsY5UbltUZj6uCoGdvxOElBCp99EdpfpINsHMPA9iDW8OEj1k26v6Tlmx2TtCJT9r0/s640/artichoke+bread+1.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">My husband would like for me to make this bread every day! (.....no.....)</span></div>
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<span style="font-family: Verdana, sans-serif;">Followed by these little stuffed mushrooms filled with Boursin then topped with crisped Prosciutto and Chives.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHbv3pRLbP4YMguBZN1PorhSY8QOEYR-_3jVTi1bBwVTgDK0hhHNHwfi1h-JkB7DmekiRkb8pj6d2su5oAo9gArVJqUK58KY30C_Q-Sa_If6rPVvYbS2vdfWplwW9PoOgK-gofnVVlf8/s1600/stuffed+mushrooms+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHbv3pRLbP4YMguBZN1PorhSY8QOEYR-_3jVTi1bBwVTgDK0hhHNHwfi1h-JkB7DmekiRkb8pj6d2su5oAo9gArVJqUK58KY30C_Q-Sa_If6rPVvYbS2vdfWplwW9PoOgK-gofnVVlf8/s640/stuffed+mushrooms+1.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I then served a seafood soup filled with cod and mussels and homemade croutons.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_Ok1Yrqg0H9G1t6IKAS09ouD9Zvf5SBn-9vfa6KK7dtSG-sGSuo0EAnOdtLkeWBVWEUP8ycCFFO4zYsC2zsB5eNKgXDUaT0O81QbdQo219A6_hy58EUUNIRh3UkMDf9fHHjT0BDXmHs/s1600/seafood+soup+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_Ok1Yrqg0H9G1t6IKAS09ouD9Zvf5SBn-9vfa6KK7dtSG-sGSuo0EAnOdtLkeWBVWEUP8ycCFFO4zYsC2zsB5eNKgXDUaT0O81QbdQo219A6_hy58EUUNIRh3UkMDf9fHHjT0BDXmHs/s640/seafood+soup+1.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next up was a main course of what my family calls "Special Mash". This is buttery mashed potatoes with artichoke hearts, fresh herbs and Parmesan cheese. This pile of goodness was served alongside slices of a spiced, grilled tri-tip.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhsO4T5c3WpjgjMawOEyzeo3cdJHC_m7nCpPrf-9-ORBDFWogue0wKsxk5OTsbbZvai7EcYA1t_DvY6wo04rMTTn7XjR7mKNEMhyphenhyphenPTCrZU46Kdl48NAnDy8KLaYJc7dhUZwwtaY_HS-Q/s1600/steak+and+artichoke+potatoes+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhsO4T5c3WpjgjMawOEyzeo3cdJHC_m7nCpPrf-9-ORBDFWogue0wKsxk5OTsbbZvai7EcYA1t_DvY6wo04rMTTn7XjR7mKNEMhyphenhyphenPTCrZU46Kdl48NAnDy8KLaYJc7dhUZwwtaY_HS-Q/s640/steak+and+artichoke+potatoes+2.JPG" width="456" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I think there was a salad somewhere in here as well...hmmm......</span></div>
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<span style="font-family: Verdana, sans-serif;">This next photo was a gift to ME!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezmshqKESACjpKe41WivXqXLFlqxn5b4Nya8HQbHaxj00IpXoksFWobKTPVy2lAofRITQp4En-g0KK5z4B0yXomX94KMxMCcePvBGTD9yjmYn3teHpCv9JDYTxiQdDwIVmKxe7e26Wr0/s1600/drakes+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezmshqKESACjpKe41WivXqXLFlqxn5b4Nya8HQbHaxj00IpXoksFWobKTPVy2lAofRITQp4En-g0KK5z4B0yXomX94KMxMCcePvBGTD9yjmYn3teHpCv9JDYTxiQdDwIVmKxe7e26Wr0/s640/drakes+3.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">No reason for it being in this presentation other than I love beer! It was good! No - I don't remember what was in this bottle! Yes - it is empty!</span></div>
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<span style="font-family: Verdana, sans-serif;">Lastly, dessert. Of course.</span></div>
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<span style="font-family: Verdana, sans-serif;">Homemade fresh Mint and Chocolate thread ice cream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7GD_X-V6-OBkR9mIlkSDwzymPoQ3wk3WCcOLH3aiQwkjnsK2P-NYtmciVvPUKPD39gQwomJ6mGcyHUfbh5MsNMIYomfOTDYzTDRTqMBYztYqyhb6TXhHPvmF5Tz5ygGvLp0Y0Zbo2GA/s1600/mint+ice+cream+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7GD_X-V6-OBkR9mIlkSDwzymPoQ3wk3WCcOLH3aiQwkjnsK2P-NYtmciVvPUKPD39gQwomJ6mGcyHUfbh5MsNMIYomfOTDYzTDRTqMBYztYqyhb6TXhHPvmF5Tz5ygGvLp0Y0Zbo2GA/s640/mint+ice+cream+2.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Served with everybody's favorite - bittersweet chocolate Beignets!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdlh-OF4KNgE1APn-mzgI1GShvKUgXGcnnidGqoMs1rDwll3RhnIT-se-iPbE7a59aXxTDgttcekY_bJHedJmUhTUPrYTkPnmvMZwf_xdtcEpZiKDhlH4Q5nYfN0azuYkFUmkU_bLYA4/s1600/beignets+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdlh-OF4KNgE1APn-mzgI1GShvKUgXGcnnidGqoMs1rDwll3RhnIT-se-iPbE7a59aXxTDgttcekY_bJHedJmUhTUPrYTkPnmvMZwf_xdtcEpZiKDhlH4Q5nYfN0azuYkFUmkU_bLYA4/s640/beignets+2.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Might I add...that chocolate that has oozed out and gotten all crispy and almost burnt tasting is the BEST part of this tray.</span></div>
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<span style="font-family: Verdana, sans-serif;">I also made these - quiet little unassuming shortbread cookies with Lays POTATO CHIPS! </span></div>
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<span style="font-family: Verdana, sans-serif;">Holy Hell I love these.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzh89JwTv1MdVBKhCdwzufGRBFG2iGt5pCHzANBA1jYNizu2Em7rsqif5a-eRX4jno2WVMiYTXllq7EYVZP9kQ9WmmaxaAxWV8_puIulqqjQb_MXr_rES5X4yOGLI65lwh9gHXiQIJX4/s1600/potato+chip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzh89JwTv1MdVBKhCdwzufGRBFG2iGt5pCHzANBA1jYNizu2Em7rsqif5a-eRX4jno2WVMiYTXllq7EYVZP9kQ9WmmaxaAxWV8_puIulqqjQb_MXr_rES5X4yOGLI65lwh9gHXiQIJX4/s640/potato+chip+cookies.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Okay.....I think that was it! </span></div>
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<span style="font-family: Verdana, sans-serif;">Fall/Winter menu is officially upon us.</span></div>
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<span style="font-family: Verdana, sans-serif;">And yes - everyone tells me they need to roll out the front door then go sit in their cars for a bit before driving home.</span></div>
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<span style="font-family: Verdana, sans-serif;">That's a good thing right?</span></div>
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<span style="font-family: Verdana, sans-serif;">Looking forward to seeing you all at our table.</span></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com2tag:blogger.com,1999:blog-8971109219271065859.post-65663262773275330062013-08-28T19:18:00.000-07:002013-08-29T15:47:23.345-07:0060 Faces ~ Sacramento Farmers and Chefs<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTvcmcaY1AR1m-Y9TnoMD51U_uDvpmBLngcmDFTG7uiPNzJYvWflQgc_RBe-tdGoJKqE0ZNbFqxSj9z_03rGIFVZ_yJimIlax9xGCwCACyEcdCsGu7qEs6WnFlG8z6ZY95hflAFtkAgA/s1600/SF&C+60+Faces+Poster.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTvcmcaY1AR1m-Y9TnoMD51U_uDvpmBLngcmDFTG7uiPNzJYvWflQgc_RBe-tdGoJKqE0ZNbFqxSj9z_03rGIFVZ_yJimIlax9xGCwCACyEcdCsGu7qEs6WnFlG8z6ZY95hflAFtkAgA/s640/SF&C+60+Faces+Poster.jpg" width="412" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thank you Greg for this poster! Love it! <a href="http://www.pomedesign.com/index.html" target="_blank">Pomegranate Design</a></td></tr>
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<span style="font-family: Verdana, sans-serif;">What is it? It's an Art project. And those of you who follow me on Facebook know I teach art during the school year so this project is not a huge stretch for me. Is it a food movement? I don't really think it is. I think the word "movement" can be left to the group driving </span><span style="font-family: Verdana, sans-serif;"><b><a href="http://farmtoforkcapital.com/" target="_blank">Farm to Fork</a></b></span><span style="font-family: Verdana, sans-serif;">. They are doing an amazing job promoting an identity for a city that is ginormous in it's agricultural industry and almost as ginormous in it's restaurant and food options (is ginormous even a real word?)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><a href="http://www.sacramentofarmersandchefs.com/" target="_blank">Sacramento Farmers & Chefs</a></b> is a much simpler concept. SF&C is an art project and 60 Faces is an art show. A show with the faces of 30 chefs and 30 farmers on giant glossy prints and many, many other local celebrities that will be featured in a slideshow. </span></div>
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<span style="font-family: Verdana, sans-serif;">I guess a little back story is needed here, yes?</span></div>
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<span style="font-family: Verdana, sans-serif;">The artist is <b><a href="http://mapurunga.com/" target="_blank">Janine Mapurunga</a></b>. She's a little woman from Brazil. She likes to take pictures. I have also come to know she likes to know all the why's and how's and what makes people do what they do. She's also a bit of a control freak and likes to make sure she is a part of every bit of minutiae involving every step of the process. And she is most likely going to choke when she reads that last sentence. None of this is bad (except maybe the choke part) Any individual that loves their craft is going to be more possessive than a momma bear. That's just how it is. And that is a-o-kay.</span></div>
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<span style="font-family: Verdana, sans-serif;">Janine started this project with a few faces and her camera. This turned into so many faces, and then interviews, and then an idea to share what she was learning. Thus SF&C began to form and on September 14th will completely come to fruition. </span></div>
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<span style="font-family: Verdana, sans-serif;">By the way, here is a little photo of her I took one day while at her home. And right after she had harvested a bagful of tomatoes for me to take.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkNnKIsot7KPHZtb0xzV2UqXGU1QD0lhFBt9Yp2acZsnXAzBcCCwgEQwxRJ4DLPjQ6lQjisEs2_BlketCx_geLbmHL85UKY1VfuUjS3n1_qF_b22u3gcBYjPu8gsB121i_PgGQkMbXIE/s1600/janine+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkNnKIsot7KPHZtb0xzV2UqXGU1QD0lhFBt9Yp2acZsnXAzBcCCwgEQwxRJ4DLPjQ6lQjisEs2_BlketCx_geLbmHL85UKY1VfuUjS3n1_qF_b22u3gcBYjPu8gsB121i_PgGQkMbXIE/s640/janine+1.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">She is lovely and her heart is huge. She is a person who loves food, loves seeing the process of growing food and like myself, loves to see her friends enjoy food. She wants to share with the world what she loves about Sacramento and how huge the food culture is here in our city. Thus she has dedicated a year of her life to documenting the process and photographing all these individuals who are involved. Janine wanted a way to get close to each person. To share not only what they do - but to show what makes them tick - and to understand why. I also think she wanted to make the viewer question and wonder. Raising the curiosity level will heighten awareness will it not? And wont this in turn cause a greater appreciation for our surroundings? Or in this case - for the persons responsible for the food we love in Sacramento? </span></div>
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<span style="font-family: Verdana, sans-serif;">Janine found a way to show the smallest tomato plant in someones' backyard - up to the biggest restaurants in the Capital City. And it is this project - Sacramento Farmers and Chefs.</span></div>
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<span style="font-family: Verdana, sans-serif;">My part in this project is large or small depending how you want to view it. This past June she asked me to be one of her 30 chef faces and wanted an interview. I agreed. We met. She took some photos. We chatted. And I left.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here is my photo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgpbTgDw3zK73cNf7mWuZa_pF9z28IaXsBAyR6pYhCCJ1GE07vPYkpWs4qeZ-oGZtcfw5_tmuDvTtu9_yXrljN_0axl2e-Ubo9tST9yGS7K6ATGPlnuVm24-7_-2mJBDNBNPqDwWZrTE/s1600/SFC+-+me.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgpbTgDw3zK73cNf7mWuZa_pF9z28IaXsBAyR6pYhCCJ1GE07vPYkpWs4qeZ-oGZtcfw5_tmuDvTtu9_yXrljN_0axl2e-Ubo9tST9yGS7K6ATGPlnuVm24-7_-2mJBDNBNPqDwWZrTE/s640/SFC+-+me.png" width="384" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Yup - that's me. Thank you Janine for photo-shopping all the wrinkles and dark circles out of this image!</span></div>
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<span style="font-family: Verdana, sans-serif;">Then a few weeks ago she needed someone to take over as the Event Coordinator and called me (all those years being owned by Macy's have come in very handy these past few years) We met again. I said yes. And now here I am. Putting together an Art Show happening <b>September 14th at <a href="https://www.facebook.com/pages/Sunh-Fish-Company/112711415491087" target="_blank">Sunh Fish</a> Market</b> (how's that for a little shameless self-promotion?)</span></div>
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<span style="font-family: Verdana, sans-serif;">In fact - while I'm promoting - let's add a link to purchase tickets!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><a href="http://60faces.eventbrite.com/" target="_blank">click me right here to purchase your ticket</a></b></span></div>
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<span style="font-family: Verdana, sans-serif;">What started out as a whisper of a thought has grown into this beast of a concept. There are now over a hundred images. Hours and hours of interviews have been recorded and are being transcribed. Flyers and posters can be found everywhere in the city. All of this to promote the <b><a href="https://www.facebook.com/SacramentoFarmersAndChefs" target="_blank">60 Faces</a> </b>exhibit happening September 14th. There will be live jazz, delicious edibles provided by several local chefs, wine and beer from a few local spots. What else can I tell you? This will be big. Bring the kids and enjoy the evening. </span><span style="font-family: Verdana, sans-serif;">Whether chef or farmer or culinary teacher - their photo will be found in this archive. And Janine is not done. There will be many more added to this growing list of Farmers and Chefs and many more events to come. </span></div>
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<span style="font-family: Verdana, sans-serif;">Will we see your photo next?</span></div>
UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-56862946443200064462013-08-20T15:58:00.000-07:002013-08-20T15:58:20.089-07:00dinner @Tate's / august 2013<span style="font-family: Verdana, sans-serif;">What do you mean school starts in exactly two weeks??? For some reason this realization just hit me and sent me into a slight panic. Needless to say, I am not ready. Not ready to no longer have my little sidekick with me most every minute of every day. Her and her little antics and constant dialogue and dancing and singing around the house are already missed. I'm a somewhat sad mom right now. Yes...I know...all of you </span><span style="font-family: Verdana, sans-serif;">are rolling your eyes at me...why am I here? the reason you're here? oh yes...my dinner post...(sniff...sniff...)</span><br />
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<span style="font-family: Verdana, sans-serif;">The Summer of Seafood has run it's course. For now anyway. Who knows what will show on the menu for September. In addition to testing recipes for all sorts of seafood I've also been dealing with all the produce that has been given to me. An unbelievably fantastic array of pears, peaches, apples, plums, grapefruit, onions, peppers, tomatoes, on and on this has gone. It has been AWESOME. I have canned and pickled. Made jams, jellies and chutneys. Cooked all of it every which way I think my family will eat it. And for this months dinner I wanted to try and incorporate some of the items that have been swallowing up my kitchen and my fridge. Therefore, we started Sunday dinner with a simple Caprese salad.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe4mfc9Q3me7dseNxuSbgYqUjxavWr2EQTYzA1HEed5s1oMYa4TdaZCM4A6n8-r-t5SMXqh8Re-75zJbplmIYq60tCBQHZAE-lxs5mpcjSdimODBoWUosXHkcbT5X6ENMgm4BZxwKwOo/s1600/caprese+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe4mfc9Q3me7dseNxuSbgYqUjxavWr2EQTYzA1HEed5s1oMYa4TdaZCM4A6n8-r-t5SMXqh8Re-75zJbplmIYq60tCBQHZAE-lxs5mpcjSdimODBoWUosXHkcbT5X6ENMgm4BZxwKwOo/s1600/caprese+1.JPG" height="640" width="480" /></a></div>
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(I know - that whole list of produce I just mentioned and I threw some tomatoes and cheese on a plate???!!! What kind of kitchen is this? HA)</div>
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<span style="font-family: Verdana, sans-serif;">Next up was a Brie wheel baked in puff pastry with my homemade spiced peach jam - served with wheat crackers (I was trying to add some nutritional value to this appetizer...think it worked?)</span></div>
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<span style="font-family: Verdana, sans-serif;">This is one of the worst photos ever but you get the idea.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ei4jzIk06PGVtNFtYuAuM-_dQAmziws2fijCUZ535go3YuAqMsbTTM1atCDapp36_KBvryBZRMZjbfnQpxkJF7qUo_qeCauTGQmZZSSSmtvg6mGQNJIweUAzCmMMkvz-eHJlLTTTjO8/s1600/brie+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ei4jzIk06PGVtNFtYuAuM-_dQAmziws2fijCUZ535go3YuAqMsbTTM1atCDapp36_KBvryBZRMZjbfnQpxkJF7qUo_qeCauTGQmZZSSSmtvg6mGQNJIweUAzCmMMkvz-eHJlLTTTjO8/s1600/brie+3.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I let this settle with the guests for a bit and just kept the wine flowing (Best Hostess Ever!) Then served this salad of grapefruit, garlic and ginger marinated shrimp on a bed of arugula, radishes and more heirloom tomatoes with toasted panko crumbs. Additional marinade was quickly boiled and served as dressing - Delicious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOptJ7-CiyfQYmmJbKzYD2-hWuqCgEw_n54OU9gNWIxmMP4cgzzrIzNYYJcgg88IqJls81phMWNQPXEuXns3mXYzHq3lrrL0xFjMNG8eN0OeoLBXtt3MjdFtBwzAARl8-QJspiJrW3Rc/s1600/shrimp+salad+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOptJ7-CiyfQYmmJbKzYD2-hWuqCgEw_n54OU9gNWIxmMP4cgzzrIzNYYJcgg88IqJls81phMWNQPXEuXns3mXYzHq3lrrL0xFjMNG8eN0OeoLBXtt3MjdFtBwzAARl8-QJspiJrW3Rc/s1600/shrimp+salad+2.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This was followed by an entree of mussels cooked with beer, bacon, tomatoes and thyme. Served with a little homemade wheat pasta and pretzel bread toasts.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZT3yBJU4OHeIwEJCHfuu-OhS-tpsFbQ2HB6ck9k-pZTkzM2jw0aWC7iX2P-lmsNSDiCLwVCyYL2qNHGNWmqCTl6pSBYKcudqGcLZ-I5JpD-2vactk9Gne3faXvX3YHUmBQr6FuvHP6yc/s1600/mussels+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZT3yBJU4OHeIwEJCHfuu-OhS-tpsFbQ2HB6ck9k-pZTkzM2jw0aWC7iX2P-lmsNSDiCLwVCyYL2qNHGNWmqCTl6pSBYKcudqGcLZ-I5JpD-2vactk9Gne3faXvX3YHUmBQr6FuvHP6yc/s1600/mussels+3.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I also had a bunch of corn and cherry tomatoes from my market visit so I did a quick succotash sort of dish with fresh basil.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now I REALLY needed to let everyone sit and rest for a minute (and of course kept the wine flowing) I think everyone was pretty full at this point but I had already made dessert soooooo.....buck up little campers.....here's some homemade plum and brandy ice cream with a drizzle of hot fudge sauce and toasted almonds</span></div>
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<span style="font-family: Verdana, sans-serif;">Followed immediately by these apple handpies served with the same hot fudge sauce on the side - just in case anyone wanted to put themselves completely over the edge.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaXsLyIa5FgF_pXYsIMqBkExhn1GhJU7AoCDRPdyZ_LtxDYIcXGwuLjSRzBUaSaHaeOO9z9v2Xm_bSm0GOrfgmTtRZ2REioGJI3jQmtyZiNp2Yta06CVJJuj300RtMZqHkYjLdYKLMYI/s1600/apple+handpies+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaXsLyIa5FgF_pXYsIMqBkExhn1GhJU7AoCDRPdyZ_LtxDYIcXGwuLjSRzBUaSaHaeOO9z9v2Xm_bSm0GOrfgmTtRZ2REioGJI3jQmtyZiNp2Yta06CVJJuj300RtMZqHkYjLdYKLMYI/s1600/apple+handpies+1.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">WHEW! So what should we have for September dinner@Tate's Kitchen? Thoughts? Suggestions? I promise to not let my tears from missing my daughter get into the food.</span></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-32553174316120488222013-08-15T15:21:00.000-07:002013-08-21T12:59:25.443-07:00cherry and plum bruschetta<span style="font-family: Verdana, sans-serif;">One of the appetizers at the last dinner @Tate's Kitchen. Fresh cherries and plums from my morning Farmers Market visit. A loaf of good bread. A little sweetened ricotta. Salt and pepper and extra virgin olive oil. </span><br />
<span style="font-family: Verdana, sans-serif;">Serve it up!</span><br />
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<span style="font-family: Verdana, sans-serif;">Filling - but light and refreshing all at the same time.</span><br />
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<i><span style="font-family: Times, Times New Roman, serif;">adapted from a recipe in Bon Appetit magazine</span></i><br />
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<b><span style="font-family: Verdana, sans-serif;">YOU WILL NEED:</span></b><br />
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<i><span style="font-family: Times, Times New Roman, serif;">2 plums - halved, pitted, thinly sliced</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1 cup cherries - halved, pitted, sliced if desired</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1 tablespoon sugar </span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1 tablespoon olive oil</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1/4 of a fresh vanilla bean </span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">(you can use vanilla extract - but the bean is so much better)</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1 cup whole milk ricotta</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1 tablespoon lavender honey </span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">(if you have - if not use a good regular honey)</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">1 teaspoon (or so) herbs de Provence</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">fresh mint</span></i><br />
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<i>a loaf of really good french bread </i></span><br />
<i><span style="font-family: Times, Times New Roman, serif;">(you're not going to use it all for this but who buys a half loaf? not me...)</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">sea salt</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">fresh cracked pepper</span></i><br />
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<b><span style="font-family: Verdana, sans-serif;">TO DO:</span></b><br />
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<span style="font-family: Verdana, sans-serif;">oven to 350</span><br />
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<span style="font-family: Verdana, sans-serif;">halve and pit all that stone fruit.</span><br />
<span style="font-family: Verdana, sans-serif;">(and if anyone has a magic way to do this with cherries without using some fancy device please let me know)</span><br />
<span style="font-family: Verdana, sans-serif;">all fruit into a large bowl.</span><br />
<span style="font-family: Verdana, sans-serif;">scrape the vanilla bean and add the scrapings to the fruit. </span><br />
<span style="font-family: Verdana, sans-serif;">add the 1 tablespoon sugar (I actually used a little less - but taste and see what you think) and a pinch of salt.</span><br />
<span style="font-family: Verdana, sans-serif;">mix well.</span><br />
<span style="font-family: Verdana, sans-serif;">set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">in a medium bowl add the ricotta, honey, herbs de provence and a little salt and pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">mix well.</span><br />
<span style="font-family: Verdana, sans-serif;">taste.</span><br />
<span style="font-family: Verdana, sans-serif;">add salt and pepper as needed.</span><br />
<span style="font-family: Verdana, sans-serif;">i would now leave this in the refrigerator until you're ready to use.</span><br />
<span style="font-family: Verdana, sans-serif;">and By The Way - this can be made a day ahead of time - just wrap and cover well and store.</span><br />
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<span style="font-family: Verdana, sans-serif;">slice the baguette.</span><br />
<span style="font-family: Verdana, sans-serif;">brush with olive oil.</span><br />
<span style="font-family: Verdana, sans-serif;">bake until top is golden brown and edges are just getting crispy.</span><br />
<span style="font-family: Verdana, sans-serif;">about 10 minutes or so.</span><br />
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<span style="font-family: Verdana, sans-serif;">let the toast cool for a few minutes then assemble.</span><br />
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<span style="font-family: Verdana, sans-serif;">toast.</span><br />
<span style="font-family: Verdana, sans-serif;">spread some ricotta cheese mixture on top.</span><br />
<span style="font-family: Verdana, sans-serif;">gently place some slices of plums and cherries.</span><br />
<span style="font-family: Verdana, sans-serif;">drizzle very little extra virgin olive oil across the top.</span><br />
<span style="font-family: Verdana, sans-serif;">couple turns of pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">sprinkle a bit of freshly chopped mint.</span><br />
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<span style="font-family: Verdana, sans-serif;">serve immediately.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzidRLGJ6G27T89hhK3nj7TLQiq00fdbhlmowrrvSHRCc30VQh6zIzGYaNzz5kz6XdKhG6OCo0C5h5r7fx3jRorhTeIPtnwBXPm4ApCgfrcyxBDvvIajn9SgjZGwjTgdrTGo1gSDAiUBo/s1600/dinner+%2540Tate%2527s+-+July+025.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzidRLGJ6G27T89hhK3nj7TLQiq00fdbhlmowrrvSHRCc30VQh6zIzGYaNzz5kz6XdKhG6OCo0C5h5r7fx3jRorhTeIPtnwBXPm4ApCgfrcyxBDvvIajn9SgjZGwjTgdrTGo1gSDAiUBo/s640/dinner+%2540Tate%2527s+-+July+025.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com2tag:blogger.com,1999:blog-8971109219271065859.post-87784681883609552522013-07-30T18:14:00.000-07:002013-08-21T13:00:40.920-07:00pan seared scallops with raisin caper sauce and cauliflower puree<span style="font-family: Verdana, sans-serif;">My summer of seafood continues. This past dinner at Tate's Kitchen featured these buttery, pan seared scallops served on a bed of roasted cauliflower puree with a golden raisin and caper sauce.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiylrmbNvqYZ4QfjRAtujonSh2ZO8KhFeQLkMO-1birq3TtgscOQRq2Y7y-awyreY1DmUV-o2yxTmA4jLreMKFEupFcPA1spr0vwAOo6_aFFgIU6787BiZINqMzn086z9w2x950yKIWAQ/s1600/dinner+%2540Tate%2527s+-+July+010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiylrmbNvqYZ4QfjRAtujonSh2ZO8KhFeQLkMO-1birq3TtgscOQRq2Y7y-awyreY1DmUV-o2yxTmA4jLreMKFEupFcPA1spr0vwAOo6_aFFgIU6787BiZINqMzn086z9w2x950yKIWAQ/s640/dinner+%2540Tate%2527s+-+July+010.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Yikes that is quite the mouthful when I say all of it out loud. </span><br />
<span style="font-family: Verdana, sans-serif;">Anyway, I got this idea from a very late night episode of Iron Chef - very late. One of the chefs made a cauliflower puree and this sauce and served both over some sort of fish. I knew I wanted to make scallops for the next dinner so I figured this would be a fun experiment! Yes, a rather pricey experiment, but why not right? Let's try something new!</span><br />
<span style="font-family: Verdana, sans-serif;">Totally worth it!</span><br />
<span style="font-family: Verdana, sans-serif;">I hope you can give it a go.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>YOU WILL NEED:</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>roasted cauliflower puree</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>scallops</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>raisin caper sauce</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>fresh parsley for garnish</i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b><a href="http://www.tateskitchen.com/2013/04/oven-roasted-cauliflower.html">roasted cauliflower puree</a> - </b></i></span><br />
<span style="font-family: Verdana, sans-serif;">Here's the link since I've posted this before - but I'll do a quick review below.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><i>1 head of cauliflower - washed and broken apart</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>1 red onion - very large chop</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>5 cloves of garlic - sliced</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>fresh thyme</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>pecorino cheese - grated - you will need about 1/2 a cup</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>(you could also use Parmesan - but I actually prefer Pecorino)</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>1 cup milk or heavy cream</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>olive oil</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>salt </i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>pepper</i></span><br />
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<span style="font-family: Verdana, sans-serif;">oven to 425</span><br />
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<span style="font-family: Verdana, sans-serif;">chop everything and spread out on a baking sheet.</span><br />
<span style="font-family: Verdana, sans-serif;">drizzle with olive oil and salt and pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">toss in 4 or 5 thyme sprigs.</span><br />
<span style="font-family: Verdana, sans-serif;">into the oven for about 20 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">remove - carefully toss all this and add the cheese.</span><br />
<span style="font-family: Verdana, sans-serif;">back into the oven about 15 minutes - or just until the vegetables are tender.</span><br />
<span style="font-family: Verdana, sans-serif;">let cool.</span><br />
<span style="font-family: Verdana, sans-serif;">when ready - add all the cauliflower, a couple chunks of onion and 2 large garlic slices to the food processor.</span><br />
<span style="font-family: Verdana, sans-serif;">pulse 5 or 6 times.</span><br />
<span style="font-family: Verdana, sans-serif;">add 1/2 cup of the milk or cream.</span><br />
<span style="font-family: Verdana, sans-serif;">pulse a few more times and see if you like the consistency.</span><br />
<span style="font-family: Verdana, sans-serif;">add more cream as needed.</span><br />
<span style="font-family: Verdana, sans-serif;">add salt and pepper as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><i>golden raisin and caper sauce - </i></b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>1/4 cup golden raisins (do not use regular raisins - only golden raisins)</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>1/4 cup capers - rinsed</i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>2 tablespoons water</i></span><br />
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<span style="font-family: Verdana, sans-serif;">all of this goes into a small saucepan.</span><br />
<span style="font-family: Verdana, sans-serif;">bring to a gentle simmer.</span><br />
<span style="font-family: Verdana, sans-serif;">once it is simmering let it cook just until the raisins are plump.</span><br />
<span style="font-family: Verdana, sans-serif;">let cool.</span><br />
<span style="font-family: Verdana, sans-serif;">dump all of it into the food processor.</span><br />
<span style="font-family: Verdana, sans-serif;">pulse until you are happy with the consistency.</span><br />
<span style="font-family: Verdana, sans-serif;">add a few turns of salt and several turns of pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><i>scallops - </i></b></span><br />
<span style="font-family: Verdana, sans-serif;">couple things about this...</span><br />
<span style="font-family: Verdana, sans-serif;">- I don't think it should be done in a non-stick pan - you just do not get the same crispy caramelization thing happening as you do when using a regular ol stainless steel pan </span><br />
<span style="font-family: Verdana, sans-serif;">(in my personal opinion) (and what a horrible sentence)</span><br />
<span style="font-family: Verdana, sans-serif;">- Everything else needs to be done and pretty much ready to serve before you do scallops. They are definitely a cook and serve immediately type item.</span><br />
<span style="font-family: Verdana, sans-serif;">- Do not add too much butter and oil to the pan - again, you will not get the crispy browned sides. They are still tasty but they are now poached instead of seared (another horrible sentence...sorry) I only add a pat of butter then a tablespoon or so of oil and just add more butter and oil as needed.</span><br />
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<span style="font-family: Verdana, sans-serif;">okay.....<b><i>the scallops</i></b>...</span><br />
<span style="font-family: Verdana, sans-serif;">gently pat them dry.</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper both sides.</span><br />
<span style="font-family: Verdana, sans-serif;">sprinkle a scant amount of sugar on them as well - sugar helps with the whole 'crispy caramel outside edge' thing</span><br />
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<span style="font-family: Verdana, sans-serif;">in a saucepan heat a tablespoon of butter and a tablespoon of olive oil until bubbly and browned.</span><br />
<span style="font-family: Verdana, sans-serif;">sugared side first - gently lay the scallops in the pan - no one should be touching.</span><br />
<span style="font-family: Verdana, sans-serif;">if you purchased the large scallops they will be ready to flip in two or three minutes - as soon as you see a lovely caramel color forming around the edges.</span><br />
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<span style="font-family: Verdana, sans-serif;">the scallops next.</span><br />
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<span style="font-family: Verdana, sans-serif;">garnish with some fresh parsley and a lemon wedge if desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0W-MWYGWA7IUVTGFoZELcbOb-tnh4ceGMhChJxyzcKLD2j7dPxoJQRKIwihzgkMyI8CXGa61_RkYJRF91jAoBbJhyphenhyphenlE_i-J6z5Gl67o1ZXIGS8-skrI6XSOg3KHFv38JOxPhsP5eTWpY/s1600/dinner+%2540Tate%2527s+-+July+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0W-MWYGWA7IUVTGFoZELcbOb-tnh4ceGMhChJxyzcKLD2j7dPxoJQRKIwihzgkMyI8CXGa61_RkYJRF91jAoBbJhyphenhyphenlE_i-J6z5Gl67o1ZXIGS8-skrI6XSOg3KHFv38JOxPhsP5eTWpY/s640/dinner+%2540Tate%2527s+-+July+003.jpg" width="640" /></a></div>
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<br />UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-45131324568544566822013-07-25T16:10:00.000-07:002013-08-21T12:39:31.467-07:00dinner @Tate's / july 2013<span style="font-family: Verdana, sans-serif;">Another dinner on the books! I guess this is becoming somewhat of a habit? This summer I wanted to do the "Summer of Seafood" which is trickier than it sounds since no one in this house will eat it! Husband is allergic and daughter refuses to eat anyone that might have been friends with Nemo (yes...the animated clown fish - Dory's buddy -you know who that is right?) I decided to muddle forward anyway and carry out my plan. They can have hotdogs.</span><br />
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<span style="font-family: Verdana, sans-serif;">The July dinner started with two appetizers,</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil bruschetta with a lemon, honey ricotta spread, seasoned with herbs de Provence - topped with macerated plums, tart little cherries and fresh mint,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdnoNF24IZI8c_ZfFxX2xlzUfIWw-onxzFnK-ReDajFsu9TvHJjMc2hgj89lQjQvJGQyi0JWTo5SIY38jOx2vHokip8RPIBQRvPn9fqcWIgoCJFEUd6BAFwZYrJOwX85xMRtzJ43IAvY/s1600/dinner+@Tate's+-+July+024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdnoNF24IZI8c_ZfFxX2xlzUfIWw-onxzFnK-ReDajFsu9TvHJjMc2hgj89lQjQvJGQyi0JWTo5SIY38jOx2vHokip8RPIBQRvPn9fqcWIgoCJFEUd6BAFwZYrJOwX85xMRtzJ43IAvY/s640/dinner+@Tate's+-+July+024.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdnoNF24IZI8c_ZfFxX2xlzUfIWw-onxzFnK-ReDajFsu9TvHJjMc2hgj89lQjQvJGQyi0JWTo5SIY38jOx2vHokip8RPIBQRvPn9fqcWIgoCJFEUd6BAFwZYrJOwX85xMRtzJ43IAvY/s1600/dinner+@Tate's+-+July+024.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;">Followed by lemony grilled shrimp and a homemade thousand island dressing - which I am now serving with everything (the sauce that is)</span></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1syMbu5fG4Gg5GdzMuVOI5m7lH3lmu_W2AoGfJ0dQu20bw-N2OJ4V-S5E4c8t8qQge_WX3Nn0Z-LQhHlj-qiqku_D4OQZXeFFRxntGyIgDF3TYWwPbDX93ZRlMuTBMw3QuZP4SfBgXY/s1600/dinner+%2540Tate%2527s+-+July+017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1syMbu5fG4Gg5GdzMuVOI5m7lH3lmu_W2AoGfJ0dQu20bw-N2OJ4V-S5E4c8t8qQge_WX3Nn0Z-LQhHlj-qiqku_D4OQZXeFFRxntGyIgDF3TYWwPbDX93ZRlMuTBMw3QuZP4SfBgXY/s640/dinner+%2540Tate%2527s+-+July+017.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Entree for the evening was buttery, pan fried scallops served on a roasted cauliflower puree, topped with a golden raisin and caper sauce,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE32LL4-EfpehZt4zd7OGOgVpUFpNThw0PAWOjOq7vcdLZiswf8q5JaztKO3aWYv5IWplnaWhzIWp2c0sDOPBaBb0KYBdbAi6QLoW0-3MRt46NRWO_3SYv3y5ujDnuHtFgUztxzncJ3Ic/s1600/dinner+%2540Tate%2527s+-+July+010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE32LL4-EfpehZt4zd7OGOgVpUFpNThw0PAWOjOq7vcdLZiswf8q5JaztKO3aWYv5IWplnaWhzIWp2c0sDOPBaBb0KYBdbAi6QLoW0-3MRt46NRWO_3SYv3y5ujDnuHtFgUztxzncJ3Ic/s640/dinner+%2540Tate%2527s+-+July+010.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sides were straight from my morning visit to the Farmer's market (actually most of this menu was and usually is) - green beans and caramelized onions garnished with toasted almonds and parsley,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjEasX3Isdmr2YohLgdCiEf9jZ5B3kxw8avZmwlQoNeiFP3D5rfefdrJG-dIJ_MdFZkdE9qWVA9XOVphMa8d_Z5Vpd9JnUz7axqoc0sHIaQlIh2b9WeiLonxNnI8INkTJ2_hlWGroxQo/s1600/dinner+%2540Tate%2527s+-+July+028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjEasX3Isdmr2YohLgdCiEf9jZ5B3kxw8avZmwlQoNeiFP3D5rfefdrJG-dIJ_MdFZkdE9qWVA9XOVphMa8d_Z5Vpd9JnUz7axqoc0sHIaQlIh2b9WeiLonxNnI8INkTJ2_hlWGroxQo/s640/dinner+%2540Tate%2527s+-+July+028.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And oven roasted baby carrots finished with a little butter, brown sugar and thyme, not real pretty but definitely tasty, </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MQlAFkZ0tfBl5QzgQorDPa5-gKF2PPdkjtIBgARi4oTUFp2BeqQ-s-6Cb8m7aI__JMDnzkW5QexgqSxbtSdZMtRTHXL7TrboJdORbDKPfhnbq4YHewEI81VVnJNqMaNlw_FwxvG8hO8/s1600/dinner+%2540Tate%2527s+-+July+031.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MQlAFkZ0tfBl5QzgQorDPa5-gKF2PPdkjtIBgARi4oTUFp2BeqQ-s-6Cb8m7aI__JMDnzkW5QexgqSxbtSdZMtRTHXL7TrboJdORbDKPfhnbq4YHewEI81VVnJNqMaNlw_FwxvG8hO8/s640/dinner+%2540Tate%2527s+-+July+031.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I also did some small accordion potatoes with bay leaves and thyme and which could have used a touch more salt - but were still pretty good,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyhIA4puspfyklA1_UBQPA_sGM6fmlPxixJQDKx-e2kowO6dPe_pnOTthx226tWEehCJMCE9skAlDSpmni6Bqf75Ps8SK1q-BdW6LULQP8bRFsVm9o_Nw4Hjj9gB30qBiM05r1KfPMDM/s1600/dinner+%2540Tate%2527s+-+July+034.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyhIA4puspfyklA1_UBQPA_sGM6fmlPxixJQDKx-e2kowO6dPe_pnOTthx226tWEehCJMCE9skAlDSpmni6Bqf75Ps8SK1q-BdW6LULQP8bRFsVm9o_Nw4Hjj9gB30qBiM05r1KfPMDM/s640/dinner+%2540Tate%2527s+-+July+034.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bittersweet chocolate filled beignets for dessert (everyone's favorite)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvoTiBqy9fEh_Hhcxvf1-OEtgrZ1bKsxMK3gOuxrX5viQTL4iEt1pHpjPhiTNVokvrFkW-lwfT91Gb7t7oVDKvNjuAjCeee0nAz5Sa22aIDAi1Nhb_QqjQ5Z6iVf1AfsLu5zNw3WA7-c/s1600/dinner+%2540Tate%2527s+-+July+044.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvoTiBqy9fEh_Hhcxvf1-OEtgrZ1bKsxMK3gOuxrX5viQTL4iEt1pHpjPhiTNVokvrFkW-lwfT91Gb7t7oVDKvNjuAjCeee0nAz5Sa22aIDAi1Nhb_QqjQ5Z6iVf1AfsLu5zNw3WA7-c/s640/dinner+%2540Tate%2527s+-+July+044.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And a little scoop of homemade cinnamon, vanilla ice cream,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhna4mXgUJBnEGwZEO_VOjYVHujiNWk8f0cI9zzGJK_iifzO8Uls5PPyJXRRKAn0VRMRESl61Jio_swFOMl5gvoi3ZNHOItQhRxxx9bsiSfBkmS5nPbpZjEn2c0JEYdGnZTw5Bq9d0F8VI/s1600/dinner+%2540Tate%2527s+-+July+049.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhna4mXgUJBnEGwZEO_VOjYVHujiNWk8f0cI9zzGJK_iifzO8Uls5PPyJXRRKAn0VRMRESl61Jio_swFOMl5gvoi3ZNHOItQhRxxx9bsiSfBkmS5nPbpZjEn2c0JEYdGnZTw5Bq9d0F8VI/s640/dinner+%2540Tate%2527s+-+July+049.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Hopefully no one left our house hungry?</span><br />
<span style="font-family: Verdana, sans-serif;">(silly....i know)</span><br />
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<span style="font-family: Verdana, sans-serif;">Thank you again to all the attendees!</span><br />
<span style="font-family: Verdana, sans-serif;">Hope to see you soon.</span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0tag:blogger.com,1999:blog-8971109219271065859.post-13571622002603913292013-07-24T16:50:00.003-07:002013-08-21T13:01:39.130-07:00bittersweet chocolate cremeux<span style="font-family: Verdana, sans-serif;">I'm on a roll today with the computer so I figure I'll just keep going until my eyeballs fall out of my head. Edit edit edit...upload 9 bajillion photos to Flikr and Facebook...edit some more...label...tag...organize...someone pour me a beer stat!</span><br />
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<span style="font-family: Verdana, sans-serif;">Anyway...</span><br />
<span style="font-family: Verdana, sans-serif;">This was one of the desserts served at the June TK dinner - in addition to <i><a href="http://www.tateskitchen.com/2013/01/florentine-cookies.html">Florentines</a></i> and Lemon curd filled thumbprint cookies - I know...I'm nuts for making all those treats. But this little dish just HAD to make an appearance because it is delicious! I served it with a raspberry coulis, fresh berries, cream and chocolate shavings. All gone.</span><br />
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<span style="font-family: Verdana, sans-serif;">From the July issue of Food and Wine magazine. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you love chocolate this is the dessert for you.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>YOU WILL NEED:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>1 1/2 cups heavy cream</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>1 1/2 cups whole milk</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>5 large egg yolks</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>1/2 cup sugar</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>2 teaspoons salt</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>9 ounces dark (or bittersweet) chocolate</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>sweetened whipped cream</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>chocolate shavings</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>fresh berries for garnish (optional)</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>TO DO:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">chop the chocolate - place into a good sized heatproof bowl - set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">medium saucepan - add the heavy cream and whole milk - bring to a simmer over medium heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">turn off heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">in a bowl whisk the egg yolks and sugar and salt until creamy.</span></div>
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<span style="font-family: Verdana, sans-serif;">add very little of the hot cream to the egg mixture whisking continuously.</span></div>
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<span style="font-family: Verdana, sans-serif;">gradually add the hot mixture to the egg mixture until it is all incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif;">everything back into the saucepan and back onto the stove - medium low heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">stir constantly! until custard is thickened and coats the back of a spoon - </span></div>
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<span style="font-family: Verdana, sans-serif;">5 to 6 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">pour the custard over the chopped chocolate.</span></div>
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<span style="font-family: Verdana, sans-serif;">let stand until chocolate is melted - just a couple of minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">whisk the cremeux vigorously until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">pour into a shallow glass or ceramic dish.</span></div>
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<span style="font-family: Verdana, sans-serif;">press plastic wrap directly onto the surface and refrigerate until set - overnight is best.</span></div>
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<span style="font-family: Verdana, sans-serif;">when ready - spoon into bowls - add a dollop of cream - add chocolate shavings - berries - serve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1jsGWt5dBV7XCRzWoOVmaMz8NqjTCDzCjiV0ki242L2EbNDLasrCKPkCWp0ohnXKusPJPV6__LIwONaJKhXaM4jCU_QUu2Qez7-TlnRuOsUhcaMUZbjheVmlN_g6MpUgaix3WqX58y8/s1600/dinner+%2540Tate%2527s+-+June+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1jsGWt5dBV7XCRzWoOVmaMz8NqjTCDzCjiV0ki242L2EbNDLasrCKPkCWp0ohnXKusPJPV6__LIwONaJKhXaM4jCU_QUu2Qez7-TlnRuOsUhcaMUZbjheVmlN_g6MpUgaix3WqX58y8/s640/dinner+%2540Tate%2527s+-+June+030.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com2tag:blogger.com,1999:blog-8971109219271065859.post-7121940254287252902013-07-24T15:49:00.001-07:002013-08-21T13:02:36.453-07:00avocado lime soup with fresh crab<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoI3adXuMnej1f39fxya5DZAQd-hOZ-Ft7Jetn_oBWjbHWO4XpZJryhX54Lo_9yLZ7pQIARrpdM2P_KF5qujUcxfCW1jGdHjJqhK4t9GEwVWaaKRG5joGq_6qVpi3HZ12T-bOCSfDTQA/s1600/dinner+@Tate's+-+June+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoI3adXuMnej1f39fxya5DZAQd-hOZ-Ft7Jetn_oBWjbHWO4XpZJryhX54Lo_9yLZ7pQIARrpdM2P_KF5qujUcxfCW1jGdHjJqhK4t9GEwVWaaKRG5joGq_6qVpi3HZ12T-bOCSfDTQA/s640/dinner+@Tate's+-+June+039.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">What can I tell you about this? I served this soup as one of the appetizers at my last TK dinner and it received quite the rave reviews. I could probably have served this as a meal in itself with just some good bread - but there was a lot of food still to come out so appetizer it was. It comes together pretty quickly and in this Sacramento heat is quite refreshing. I think I originally found this in an old issue of Food and Wine. I of course made a couple changes based on flavor and the need to prep ahead of time. I also HIGHLY recommend you only use fresh crab - we did do a tasting with imitation crab and that was a definite "no go". If you love avocado you will truly enjoy this dish.</span></div>
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<b><span style="font-family: Verdana, sans-serif;">YOU WILL NEED:</span></b></div>
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<i><span style="font-family: Times, Times New Roman, serif;">4 avocados - pitted, peeled, cut into chunks</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">2 or 3 cups vegetable stock or broth</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">1 cup cold milk</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">3 to 5 tablespoons fresh lime juice</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">(I like lots of lime juice - I may have used almost 1/2 cup)</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">about 1/4 pound crabmeat</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">4 radishes - sliced thin</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">cilantro - rough chop</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">salt </span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">pepper</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">cayenne pepper</span></i></div>
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<b><span style="font-family: Verdana, sans-serif;">TO DO:</span></b></div>
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<span style="font-family: Verdana, sans-serif;">puree the avocados in a food processor with half the lime juice, the milk and 2 cups of vegetable stock until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif;">add a pinch of cayenne pepper and salt and pepper.</span></div>
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<span style="font-family: Verdana, sans-serif;">give it a couple more pulses and taste.</span></div>
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<span style="font-family: Verdana, sans-serif;">here i added another couple tablespoons of lime juice and a couple more pinches of cayenne pepper.</span></div>
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<span style="font-family: Verdana, sans-serif;">at this point it's pretty thick - keep adding vegetable stock until you reach a consistency you like.</span></div>
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<span style="font-family: Verdana, sans-serif;">taste for seasoning and add salt and pepper as needed.</span></div>
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<span style="font-family: Verdana, sans-serif;">when ready - ladle into bowls, garnish with a sprinkling of fresh pepper, the sliced radishes, the crabmeat and the cilantro.</span></div>
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<span style="font-family: Verdana, sans-serif;">serve immediately.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSuveW5wO5z1pZ17gbrO8u4QBab3OnHzQv1QOZQe4bD9Q_VJhFJk4G8MmgIYBLzO6Fsl9S4MEzcO8B2PYZsy_GLVReIma-8QeReVB9j-NvhxC1YkdGbpXhEVxpaUIUhblMr1MlxX91XA/s1600/dinner+%2540Tate%2527s+-+June+037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSuveW5wO5z1pZ17gbrO8u4QBab3OnHzQv1QOZQe4bD9Q_VJhFJk4G8MmgIYBLzO6Fsl9S4MEzcO8B2PYZsy_GLVReIma-8QeReVB9j-NvhxC1YkdGbpXhEVxpaUIUhblMr1MlxX91XA/s640/dinner+%2540Tate%2527s+-+June+037.jpg" width="480" /></a></div>
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UnChu Littlefieldhttp://www.blogger.com/profile/01206241908355262061noreply@blogger.com0