tag:blogger.com,1999:blog-83402070392722894522024-03-13T08:02:30.962-07:00The Alpha Gourmet ClubGastronomizing through the Alphabet, one country at a time.Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-8340207039272289452.post-80585656461359183632014-12-31T10:20:00.002-08:002014-12-31T10:20:37.185-08:00Yemeni Appetizers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3A5ou8XLPnhH_xSVGo8HUMqA5IoFzHnSDlzA7mtMrnQlOtdDYY85Ptpoz-kzFn5dNwhCDalmQ_OGfWEChGwFwQ8_cPD8PYrv4Wi1FCDbHereizM_cyRDdlOeL7KPDXJNHyZ8DnsCgtI/s1600/2014-12-07+16.57.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3A5ou8XLPnhH_xSVGo8HUMqA5IoFzHnSDlzA7mtMrnQlOtdDYY85Ptpoz-kzFn5dNwhCDalmQ_OGfWEChGwFwQ8_cPD8PYrv4Wi1FCDbHereizM_cyRDdlOeL7KPDXJNHyZ8DnsCgtI/s1600/2014-12-07+16.57.03.jpg" height="320" width="239" /></a></div>
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The whitefish appetizer is above and the white bean fasolia is lower in the multi serving bowl. Also had some tzatziki, olives and toasted pita bread. It was very rich and everything worked together very well!<br />
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<h4>
<b>Yemeni Whitefish Appetizer</b></h4>
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▪8 to 12 cloves whole garlic, peeled</div>
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▪2 fresh red peppers sliced in chunks</div>
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▪1 tsp cumin or to taste</div>
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▪½ tsp turmeric or to taste</div>
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▪1 salt and freshly ground</div>
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▪1 pepper to taste</div>
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▪¼ cup vegetable oil</div>
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▪1 cup water</div>
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▪3 lb whitefish, whiting, sea bass or trout fillets</div>
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▪paprika to taste</div>
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Directions:</div>
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1. Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1½ hours.</div>
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2. Be careful not to let the sauce burn, adding water if necessary.</div>
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3. Pour some of the sauce in a baking pan and place the on top.</div>
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4. Spoon the rest of the sauce around the.</div>
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5. Cover and simmer on top of the stove for 15 – 20 minutes or until the fish flakes.</div>
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For the Fasolia:</div>
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Saute white kidney beans with onions.</div>
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Add tomatoes and blend or mash. </div>
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Addition of some parsley or mint would go very well.<br />
You could vary with onions and garlic as well!<br />
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<br />Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-80758252358228197852014-12-31T10:19:00.004-08:002015-01-01T08:12:54.444-08:00Yemeni entrees and dessert<div class="MsoNormal">
<span style="font-family: Times;">For the Yemeni entrees, we
used two recipes from </span><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> </span><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";"><a href="http://yemeniyah.com/category/entrees/yemeni-dishes/"><span style="color: blue; mso-bidi-font-size: 12.0pt;">A Yemeniyah's Recipes</span></a></span><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> website</span><span style="font-family: Times;">. Both were quite easy to prepare and would be excellent to prepare
early in the week to have lots of leftovers. I did find the Chicken and Rice
recipe to have too much rice for the amount of chicken and sauce, so I would
cut it down to 1.5 cups of rice rather than the 2 cups the recipe called for.
It is like a lightly flavoured Indian dish and I would definitely make it
again. Sorry, no photos today - we ate it long before I remembered to document
both meals!</span></div>
<h4>
<b><span style="font-family: Times;">Chicken</span> and Rice</b></h4>
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<span style="font-family: Times;">chicken pieces - the recipe
calls for a whole chicken but I used very large free-range chicken thighs
instead (boneless and skinless).<br />
a cup of yogurt (plain)<br />
two small grains mastic<br />
4 whole cardamon pods<br />
a cinnamon bark<br />
4 whole peppercorns<br />
1/2 tsp of ground cumin<br />
1/2 tsp of ground coriander<br />
1/4 tsp of ground cinnamon<br />
1/8 tsp of ground black pepper<br />
1/8 tsp of turmeric<br />
1/8 tsp of curry powder<br />
salt to taste<br />
2 pinches of saffron threads –once pinch soak in about 1/4 of a cup of
water<br />
2 tablespoons of ghee<br />
2 tablespoons of olive oil<br />
2 cups of basmati rice –washed<br />
2 medium sized onions thinly sliced<br />
4 cloves of garlic finely minced<br />
a green chilly pepper cut vertically –optional.<o:p></o:p></span><br />
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Directions:</div>
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<span style="font-family: Times;">In a frying pan under medium
heat add the ghee and oil and saute the onions until they are golden brown. Then
add the chicken and let cook for about 3 minutes. Then add the garlic and let
cook for another couple of minutes. In the meantime add cumin, coriander,
turmeric, ground cinnamon, ground black pepper, turmeric, curry powder to the
yogurt and mix well. Then add the mixture to the chicken. Add a pinch of the
saffron as well. Let cook for 3 minutes and then add 3/4 cup of water and cover
and let cook under medium heat for another 10 minutes. In the meantime pre heat
the oven to 375 degrees fahrenheit and start to prepare the rice.<br />
For the rice place a pot of hot water to boil. Salt the water and add the
cinnamon bark, cardamon pods, peppercorns, and mastic and when it starts
boiling add the rice. Let the rice cook under medium heat until it is almost
cooked. So, it has a slight bite to it. Turn off the heat and run the rice
through a sieve.<br />
Now take an oven dish, or if your frying pan is deep enough and is oven safe
take the cover off of the chicken mixture and later the rice on top of it. Then
take the rice and form a layer on top and drizzle the saffron soaks in
water on top. Cover with foil and place in oven for 20-30 minutes. <o:p></o:p></span></div>
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<h4>
<span style="font-family: Times;"><b>Lamb Chop in Red Sauce</b></span></h4>
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<span style="font-family: Times;">3 lamb chops<o:p></o:p></span></div>
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<span style="font-family: Times;">3 tomatoes placed in hot
water and then peeled , seeded and chopped<o:p></o:p></span></div>
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<span style="font-family: Times;">1/2 tsp of cayenne pepper or
any red hot chilly powder that you like<o:p></o:p></span></div>
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<span style="font-family: Times;">1/4 tsp of cumin<o:p></o:p></span></div>
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<span style="font-family: Times;">1/4 tsp of coriander<o:p></o:p></span></div>
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<span style="font-family: Times;">1/8 of a tsp of turmeric<o:p></o:p></span></div>
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<span style="font-family: Times;">salt to taste<o:p></o:p></span></div>
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<span style="font-family: Times;">1/8 tsp of black pepper<o:p></o:p></span></div>
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<span style="font-family: Times;">1 tablespoon of tomato paste<o:p></o:p></span></div>
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<span style="font-family: Times;">6 tablespoons of Olive Oil<o:p></o:p></span></div>
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<span style="font-family: Times;">one onion diced<o:p></o:p></span></div>
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<span style="font-family: Times;">Cilantro for garnish<o:p></o:p></span></div>
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<span style="font-family: Times;">lemon slices for garnish<o:p></o:p></span><br />
<span style="font-family: Times;"><br /></span>
<span style="font-family: Times;">Directions:</span></div>
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<span style="font-family: Times;">Preheat oven to 400 degrees
fahrenheit. Using a frying pan add the olive oil and under medium high brown
lamb chops. Remove chops and add the onions. Sauté. Add the tomatoes and let
them cook for about 3 minutes. Then add all the spices –cumin, coriander,
turmeric, black pepper, cayenne pepper, and salt. Let that cook for about 2
minutes, then add the tomato paste and add a cup of water. Use boiled water
from kettle. After about 3 minutes add the lamb chops, add more water to cover
them completely (if your frying pan is not deep enough then transfer to an oven
dish), cover with foil and place in the oven. Once you hear it bubbling lower
the temperature to 350 and let bake for an hour to an hour and a half. Run a
knife through the chops to make sure that they are tender. If tender then they
are done. The sauce should be nice and thick, but not dry. Place on a serving
platter, garnish with cilantro and lemon slices and serve with toasted french
bread. Enjoy!<o:p></o:p></span><br />
<span style="font-family: Times;"><br /></span>
<span style="font-family: Times;">Finally, the dessert was very simple and I can see that the traditional method of breaking off pieces and dipping them in the additional butter and honey would be quite satisfying as well as a bonding experience as we humans tend to bond over shared things - food being the most important of all! </span><br />
<span style="font-family: Times;"><br /></span>
<h4>
<span style="font-family: Times;">Bint al Sahn - Honey Cake</span></h4>
<span style="font-family: Times;">Ingredients: </span><br />
<span style="font-family: Times;">1 packet dry active yeast</span><br />
<span style="font-family: Times;">1/4 cup warm water</span><br />
<span style="font-family: Times;">3 cups flour</span><br />
<span style="font-family: Times;">1 tsp salt</span><br />
<span style="font-family: Times;">4 large eggs, beaten well</span><br />
<span style="font-family: Times;">3/4 cups ghee</span><br />
<span style="font-family: Times;">melted ghee or butter, for on serving platter</span><br />
<span style="font-family: Times;">warm honey, also for serving</span><br />
<span style="font-family: Times;"><br /></span>
<span style="font-family: Times;">Directions:</span><br />
<span style="font-family: Times;">Dissolve the yeast in the warm water. In a large mixing bowl, sift the flour and salt together and make a well in the centre. Pour the yeast mixture and beaten eggs into the well then stir together and turn out to kneed well. Mix in only 1/4 of ghee and continue to kneed. Add water if the dough is not elastic enough. Divide the dough into 16 balls about the size of the egg. Roll each ball into a flat, thin shape with either hands or a rolling pin. Brush a baking sheet with ghee and then stack 8 of the thin, rolled out balls on top of each other brushing with ghee on top of each one. You'll have two stacks at the end. Keep the stacks in a warm place for about 45 minutes and then bake in a 350 degree oven for 25-30 or until a light, golden brown. Serve hot with lots of melted butter and warm honey on the top. </span><br />
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Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-79352443660644542482014-12-20T06:52:00.000-08:002014-12-20T06:59:53.866-08:00iXtapa Mexican dinner...yeah, yeah, we know it's not a country....However, <a href="http://en.wikipedia.org/wiki/Ixtapa" target="_blank">Ixtapa</a> is a lovely region in Mexico that we decided to visit since their are no countries that start with the letter X. Borrowing the Mac flair, it seemed appropo to spell it iXtapa!<br />
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<h4>
Spicy Black Bean Slow Cooker Soup</h4>
1 pound dry black beans, soaked overnight<br />
4 teaspoons diced jalapeno peppers<br />
6 cups chicken broth</div>
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1/2 teaspoon garlic powder</div>
<div>
1 tablespoon chili powder</div>
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1 teaspoon ground cumin</div>
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1 teaspoon cayenne pepper</div>
<div>
3/4 teaspoon ground black pepper</div>
<div>
1/2 teaspoon hot pepper sauce</div>
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<b>Directions:</b></div>
<div>
1. Drain black beans, rinse.</div>
<div>
2. Combine all ingredients and cook on high for 4 hours. Reduce heat to low. Cook for 2 hours and serve. </div>
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Cod and Haddock fillets coated with chick pea flour and Goya Adobo (spice)</div>
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fried in EVOO. Fry until lightly browned. Sorry about the presentation above...they tasted much better than they looked! </div>
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<h4>
<b>Homemade tortillas </b></h4>
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(gluten free version made with coconut oil instead of Crisco, Robin Hood's Gluten-free mix flour)</div>
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2 cups flour</div>
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1/2 tsp salt</div>
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1/4 cup Crisco</div>
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1/2 cup water</div>
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<br /></div>
<div class="p1">
Mix and let sit. Form into 1.5" balls and then roll out. Cook on a pizza stone for 30 seconds per side at 400-450 degrees. You can also cook them in a non-stick pan on the stovetop. P.S. they freeze well so make extra for the next time you eat Mexican!</div>
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Coleslaw...recipe is lost, but really, make whatever you like to put in your tortilla since it adds and authentic crunch!<br />
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<h4>
<b>Tostones (TOS-tone-ehs):</b></h4>
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<div class="p1">
1. Take semi-ripe plantains (skins should be light green to light/medium brown)</div>
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2. slice into 1/4 inch pieces</div>
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3. Fry in EVOO with minced garlic</div>
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4. Remove to plate</div>
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5. Smoosh with bottom of a pan or glass</div>
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6. Return to fryer...fry until golden brown</div>
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<div class="p1">
7. salt to taste</div>
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<h4>
<b>Mexican Dessert </b>- not authentic, but tasty!</h4>
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We were just craving something fresh tasting and hit upon this recipe for an <a href="http://allrecipes.com/recipe/avocado-lime-cheesecake/" target="_blank">Avocado Lime Cheesecake</a>. I added candied limes similar to this <a href="http://www.food.com/recipe/candied-lime-slices-190440" target="_blank">recipe</a> (although I didn't take the time to blanche the lime slices first). The recipe does say to use an ice cream maker and in retrospect, I probably shouldn't have ignored that recommendation. However, although creamy and not exactly solid, it was pretty darn tasty. Had it been in the freezer for another hour or two, it would have been solid for sure!<br />
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Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-32774067916514677792013-08-30T05:06:00.003-07:002013-08-30T05:06:25.369-07:00Wales! Wales! It was the best choice (we thought) of the "W" countries. I know, technically Wales is part of the UK and therefore does not appear as a country unto it's own...but those grumpy, old Welshman I know would take issue with me not separating it from it's "ugly" sisters.<br />
<br />
Our other choices were Western Sahara (we've already been on the continent of Africa. See our <a href="http://alphagourmet.blogspot.ca/2010/11/nigeria-in-novemberconsonance.html" target="_blank">Nigeria</a> post), Wallis and Futuna and Western Samoa. So, Wales it was.<br />
<br />
Didn't get any photos of the Welsh Rarebit (pronounced "rabbit") but it sure tasted good! The recipe used is found at <a class="short-url" href="http://bit.ly/18MSy2x" style="background-color: rgba(255, 255, 255, 0.4); color: black; cursor: pointer; display: inline-block; font-family: adelle, Georgia, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 24px; margin: 0px; min-width: 150px; outline: 0px; padding: 0px; position: relative; text-decoration: none; width: 150px;">bit.ly/18MSy2x</a><br />
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<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-size: large;">Caws-Wedi-Pobi or Welsh Rarebit</span></h2>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
· half a pound of cheese, grated</div>
<div class="MsoNormal">
· 1 tsp. dry mustard</div>
<div class="MsoNormal">
· 4 tbsp. milk</div>
<div class="MsoNormal">
· 4 slices of fairly thickly sliced bread</div>
<div class="MsoNormal">
· 1 tsp. butter</div>
<div class="MsoNormal">
· 2 tsp. Worcestershire sauce</div>
<div class="MsoNormal">
· salt and pepper to taste</div>
<div class="MsoNormal">
· 2 tsp. flour</div>
<div class="MsoNormal">
· 2 tbsp beer (optional)</div>
<div class="MsoNormal">
· tomato wedges and parsley, to garnish
(optional)<br />
Cooking Instructions:</div>
<div class="MsoNormal">
1. After toasting the bread,
heat the grated cheese gently in a saucepan until it melts</div>
<div class="MsoNormal">
2. Stir in the other ingredients</div>
<div class="MsoNormal">
3. A little beer can be added to the
sauce if desired</div>
<div class="MsoNormal">
4. Pour the cheese sauce over the
toast and place under a grill until a golden brown</div>
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5. Garnish with tomato wedges and parsley.</div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkb9E5oHUzPfOxuBQ8JmyzLPnu5z0TXnMwiQd9CL2b0qLei9aQH4jkK0CR0QQQcxXTF0LhsKHl60s1SJPJWLqclPMIU-wufdxl1AQpkBIrdbzX3t_7XtoSRomEbjFFdea4-VjRSPIL4M/s1600/2013-07-12+20.13.07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkb9E5oHUzPfOxuBQ8JmyzLPnu5z0TXnMwiQd9CL2b0qLei9aQH4jkK0CR0QQQcxXTF0LhsKHl60s1SJPJWLqclPMIU-wufdxl1AQpkBIrdbzX3t_7XtoSRomEbjFFdea4-VjRSPIL4M/s320/2013-07-12+20.13.07.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leek with mustard and chevre on garlic toast<br />
<a class="short-url" href="http://bit.ly/18MSxvp" style="background-color: #f3f8fb; color: black; cursor: pointer; display: inline-block; font-family: adelle, Georgia, Helvetica, Arial, sans-serif; line-height: 24px; margin: 0px; min-width: 150px; outline: 0px; padding: 0px; position: relative; text-align: left; text-decoration: none; width: 150px;">bit.ly/18MSxvp</a></td></tr>
</tbody></table>
<div>
<div class="instructions" id="preparation" style="margin: 0px; padding: 0px 24px;">
<div class="instruction" style="padding: 0px;">
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<h2>
<span style="font-size: large;">Leek with Mustard and Mascarpone on Garlic Toast</span></h2>
<div class="MsoNormal">
Serves 4</div>
<div class="MsoNormal">
2 Medium Leeks, trimmed, washed, cut in half lengthways and
cut into 1/4inch half moons and washed again<br />
30g Unsalted Butter<br />
100ml Whipping Cream<br />
150g Mascarpone Cheese (or Goats Cheese - this is what we used)<br />
2 Tablespoons of English Parsley Finely Chopped<br />
1 Teaspoon of Tewkesbury Mustard (optional)<br />
Twist of Milled Pepper<br />
4 slices of crusty bread<br />
1 Peeled Clove Garlic</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Melt the butter in a saucepan on a gentle heat and then add
the leeks. Simmer gently for 5 minutes until the leeks are tender then turn the
heat up slightly to reduce any moisture in the pan. Turn the heat down again
and add the cream. Boil for about 1 minute – or until the mixture looks nice
and thick. Add the Mascarpone or Goats Cheese and beat it well into the mixture
until melted and bound together. Season with pepper, parsley and the mustard.</div>
<div class="MsoNormal">
Toast the bread. Then rub the slices with the garlic, place the
leeks on top and serve. You can glaze this mixture under the grill until golden
and to gain a better glaze beat a fresh egg yolk into the mix before glazing.
Garnish with Watercress leaves.</div>
<div class="MsoNormal">
<br /></div>
<h2>
Creamy Leek Soup</h2>
<div class="MsoNormal">
· 8 medium leeks (3
pound), trimmed, leaving white and pale green parts only, and chopped</div>
<div class="MsoNormal">
· 1 medium onion,
chopped</div>
<div class="MsoNormal">
· 1 large carrot,
chopped</div>
<div class="MsoNormal">
· 2 celery ribs,
chopped</div>
<div class="MsoNormal">
· 1 teaspoon salt</div>
<div class="MsoNormal">
· 1/2 teaspoon
black pepper</div>
<div class="MsoNormal">
· 1 stick (1/2 cup)
unsalted butter</div>
<div class="MsoNormal">
· 1 small boiling
potato (6 ounces)</div>
<div class="MsoNormal">
· 1/2 cup dry white
wine</div>
<div class="MsoNormal">
· 3 cups chicken
stock or reduced-sodium chicken broth (24 fluid ounces)</div>
<div class="MsoNormal">
· 3 cups water</div>
<div class="MsoNormal">
· 1 Turkish bay
leaf or 1/2 California</div>
<div class="MsoNormal">
· 1 1/2 cups fresh
flat-leaf parsley leaves</div>
<div class="MsoNormal">
· 1/4 cup
all-purpose flour</div>
<div class="MsoNormal">
· 1/2 cup chilled
heavy cream (only if you really want it!)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Wash sliced leeks in a large bowl of cold water,
agitating them, then lift out and drain well in a colander.</div>
<div class="MsoNormal">
2. Cook leeks, onion, carrot, celery, salt, and pepper in 4
tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring
occasionally, until softened, about 8 minutes. Peel potato and cut into
1/2-inch cubes, then add to onion mixture along with wine, stock, water, and
bay leaf. Bring to a boil, then reduce heat and simmer, partially covered,
until vegetables are tender, about 15 minutes.</div>
<div class="MsoNormal">
3. Stir in parsley and simmer soup, uncovered, 5 minutes.
Discard bay leaf and keep soup at a bare simmer.</div>
<div class="MsoNormal">
4. Melt remaining 4 tablespoons butter in a 1-quart heavy
saucepan over moderate heat, then add flour and cook roux, whisking, until
golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from
soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining
soup and return to a simmer, whisking.</div>
<div class="MsoNormal">
5. Blend soup in 4 batches in a blender until smooth (use
caution when blending hot liquids), about 1 minute per batch, transferring to a
3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.</div>
<div class="MsoNormal">
6. Beat cream in a bowl with an electric mixer at medium
speed until it almost forms soft peaks. 7. Serve soup topped with cream. There
is really no need to add this as the soup is creamy enough without!</div>
<!--EndFragment--><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbBQ8pYxrSU23TdFMQJAFUlkwoeABxmbeZ4GJaKOCgFx9ZtwWHNV0FOfm9oyVslmAK8xmKCDXEnXZh059Fs3oz-JFKsIor3gUaTJEmSY9kO2wD6blAE6wbRt8fq9JyzmqqE9WlDNuSVQ/s1600/2013-07-12+20.34.46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbBQ8pYxrSU23TdFMQJAFUlkwoeABxmbeZ4GJaKOCgFx9ZtwWHNV0FOfm9oyVslmAK8xmKCDXEnXZh059Fs3oz-JFKsIor3gUaTJEmSY9kO2wD6blAE6wbRt8fq9JyzmqqE9WlDNuSVQ/s320/2013-07-12+20.34.46.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy leek soup<br />
<a class="short-url" href="http://epi.us/13TBbbr" style="background-color: rgba(255, 255, 255, 0.4); color: black; cursor: pointer; display: inline-block; font-family: adelle, Georgia, Helvetica, Arial, sans-serif; line-height: 24px; margin: 0px; min-width: 150px; outline: 0px; padding: 0px; position: relative; text-align: left; text-decoration: none; width: 150px;">epi.us/13TBbbr</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwc_9hZiLYoBT4JegfXk8s-nIe3kBgDlMx21qVaCSGcFtRNxER36x9Z5EPSDWllvWqKucJf7tU6KbrCejqGSqTPEa_DlamK6ZE9zpfBOher_GNFeIiZETIeNhOzetrp31rcGTUpW0wv4/s1600/2013-07-12+21.01.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwc_9hZiLYoBT4JegfXk8s-nIe3kBgDlMx21qVaCSGcFtRNxER36x9Z5EPSDWllvWqKucJf7tU6KbrCejqGSqTPEa_DlamK6ZE9zpfBOher_GNFeIiZETIeNhOzetrp31rcGTUpW0wv4/s320/2013-07-12+21.01.33.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast lamb, yams, squash and potato</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxqBWC47O6rV9dkcOG8bBeUtskpldRgClRMVM2GvNR4dthjXXi_lp7U0w38vk2VCJN27DceJFCx4cYPytQFUJBzNmQPYW0JP-DArjZMRiUUAXNg_nBAEzeqcpSe_df9ubZJUVKKjFA4I/s1600/2013-07-12+22.42.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxqBWC47O6rV9dkcOG8bBeUtskpldRgClRMVM2GvNR4dthjXXi_lp7U0w38vk2VCJN27DceJFCx4cYPytQFUJBzNmQPYW0JP-DArjZMRiUUAXNg_nBAEzeqcpSe_df9ubZJUVKKjFA4I/s320/2013-07-12+22.42.33.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Molasses cake</td></tr>
</tbody></table>
<br />Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-42907043051164114592013-07-29T10:38:00.002-07:002013-07-29T10:50:39.570-07:00V is for VenuzeulaWell, visiting Venezuela was a welcome treat in the blahs of February! Delicious, lightly spiced food, great apps and drinks and a terrific desert!<br />
<br />
The drink of the evening was a pineapple themed drink from the LCBO that looked like it might be complimentary to the Spanish/Mexican type tapas that we started with. It's the Lime Vodka Sunset (http://bit.ly/5SfGov) and is made of:<br />
<br />
1 oz Lime Twist Vodka<br />
1/2 oz Coconut Run<br />
4-5 oz pineapple juice<br />
<br />
Mix all together and garnish with a wedge of lime.<br />
<br />
Venezuelan Appetizers:<br />
<br />
<h1 class="item" style="color: #333333; line-height: 42px; margin: 0px; padding: 0px; text-decoration: inherit;">
<span class="fn" style="font-style: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Chunky-style Guasacaca</span></span></h1>
<div>
<div class="MsoNormal">
<span style="background-color: black;"><span style="color: white;"><b style="mso-bidi-font-weight: normal;"><span style="background: white; color: black; font-family: Times; font-size: 9.0pt; mso-bidi-font-family: "Times New Roman";">Ingredients:</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Times; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></b></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">3-4
large ripe avocados<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1 large
onion<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1 green
pepper<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1 red
pepper<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1/2 cup
chopped tomato<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">3-4
cloves garlic<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1/3 cup
olive oil<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1/4 cup
vinegar<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">1/4 cup
chopped parsley<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Salt and
pepper to taste<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 13.5pt; mso-list: l1 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·</span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Tobasco
or hot pepper sauce to taste<o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-outline-level: 3;">
<span style="background-color: black;"><span style="color: white;"><b style="mso-bidi-font-weight: normal;"><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Preparation:</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 9.0pt;"><o:p></o:p></span></b></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 22.5pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Times; font-size: 9.0pt; mso-bidi-font-family: Times; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Mash one
of the avocados. Chop the other avocados and mix them with the mashed avocado
in a bowl. Stir in the vinegar and olive oil. </span><span style="font-family: Times; font-size: 9.0pt;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 22.5pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Times; font-size: 9.0pt; mso-bidi-font-family: Times; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Finely
chop the red and green peppers, tomato, and the onion and add to the
avocado. </span><span style="font-family: Times; font-size: 9.0pt;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 22.5pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Times; font-size: 9.0pt; mso-bidi-font-family: Times; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Mince
the garlic and add to the mixture. </span><span style="font-family: Times; font-size: 9.0pt;"><o:p></o:p></span></span></span></div>
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<!--EndFragment--><br />
<div class="MsoNormal" style="line-height: 13.5pt; margin-left: 22.5pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background-color: black;"><span style="color: white;"><span style="color: black; font-family: Times; font-size: 9.0pt; mso-bidi-font-family: Times; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial; font-family: Times; font-size: 9pt;">Season
the guasacaca with salt, pepper, and tobasco sauce to taste. Makes
approximately 2 cups</span></span></span><span style="color: black; font-family: Times; font-size: 9.0pt;"><o:p></o:p></span></div>
</div>
<div>
<div id="articlebody" style="font-size: 12px; line-height: 18px; margin: 1.5em 357px 1.5em 0px; padding: 0px; position: static; text-decoration: inherit;">
<div class="instructions" style="font-style: inherit; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<ol style="font-style: inherit; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;"><span class="fn" style="font-style: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">
</span></span></ol>
</div>
<span class="fn" style="font-style: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">
</span></span>
<br />
<div style="background-color: white; color: #333333;">
</div>
</div>
<span class="fn" style="font-style: inherit; margin: 0px; padding: 0px; text-decoration: inherit;">
</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1986pmx6vBItXIRzgItRCaDILF4gejlMtEBSgqpv111n4ueS3WqNtoL5O3D4IshciqfyZccoUdZL2J_VYXJ5oafpwfgMjUxHKkD9rCFM5orOUVfyHOvSikJFVOzfAQ2pmj4tfkqVZgs/s1600/2013-02-23+18.46.58.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1986pmx6vBItXIRzgItRCaDILF4gejlMtEBSgqpv111n4ueS3WqNtoL5O3D4IshciqfyZccoUdZL2J_VYXJ5oafpwfgMjUxHKkD9rCFM5orOUVfyHOvSikJFVOzfAQ2pmj4tfkqVZgs/s320/2013-02-23+18.46.58.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h1 class="item" style="margin: 0px; padding: 0px; text-align: center;">
<span class="fn" style="color: #333333; font-family: inherit; font-style: inherit; font-weight: normal; line-height: 42px; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="font-size: xx-small;">Chunky-style Guasacaca - </span></span><span style="color: #333333; font-family: Bitter, Georgia, serif; font-size: xx-small;"><span style="font-weight: normal; line-height: 42px;">http://bit.ly/13U5QWl</span></span></h1>
</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHgy9yoU7IkDk5sn6jfQGlTKyz6TEr4E9Aow5BzWoBYssbC6xrIx29ckvZCcztvimktEC-liJUQ-F0OBVsVqfmYFpdWfn6XUPFQKR-EEZbcUAfb4Pxs_EWgX218Ik-TidXefbJEjCVAQ/s1600/2013-02-23+18.47.04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHgy9yoU7IkDk5sn6jfQGlTKyz6TEr4E9Aow5BzWoBYssbC6xrIx29ckvZCcztvimktEC-liJUQ-F0OBVsVqfmYFpdWfn6XUPFQKR-EEZbcUAfb4Pxs_EWgX218Ik-TidXefbJEjCVAQ/s320/2013-02-23+18.47.04.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pico de Gallo Venezuelan style</td></tr>
</tbody></table>
<h1 style="color: #333333; line-height: 42px; margin: 0px; padding: 0px; text-decoration: inherit;">
<span class="fn" style="font-style: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Teque</span></span><span style="font-style: inherit; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">ñ</span></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large; font-style: inherit; text-decoration: inherit;">os - Venezuelan Fried Cheese Sticks </span><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small; font-style: inherit; text-decoration: inherit;">(no photo)</span></h1>
<div>
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; font-size: 13.5pt;">2 cups all
purpose flour</span><span style="font-size: 13.5pt;"><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1/2 teaspoon salt</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">5 tablespoons butter, chilled</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 egg</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1/2 cup water</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">12 ounces queso blanco cheese, farmers cheese,
or other firm, salty cheese that melts</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">Vegetable oil for frying</span></span><span style="font-size: 13.5pt;"><o:p></o:p></span></span><br />
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; font-size: 13.5pt;">Prepare the
dough: Place the flour in a medium bowl along with the sugar and the salt and
whisk together. Cut the butter into 1/2 inch pieces and place them in the bowl
with the flour. Add the egg. Use your fingers to mix the egg and butter into
the flour until the mixture is sandy and crumbly, and the butter is in very
small pieces. Stir 1/4 cup of water into the flour/butter mixture using a fork.
Add more water, 1 tablespoon at a time, until the mixture starts to come
together as a dough. Knead the dough in the bowl several times, adding more
water if it is overly crumbly. The dough should be soft and kneadable but will
appear somewhat shaggy and not perfectly blended. Cover with saran wrap and let
rest for 20-30 minutes (Dough can be prepared ahead of time and chilled in the
refrigerator until ready to use).</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span><br />
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; font-size: 13.5pt;">Choose a firm,
salty white cheese that does not turn completely gooey when melted. </span><span style="font-size: 13.5pt;"><a href="http://southamericanfood.about.com/od/glossaryofterms/g/quesofresco.htm"><span style="background-position: initial initial; background-repeat: initial initial;">Queso blanco cheese</span></a></span><span style="background-position: initial initial; background-repeat: initial initial; font-size: 13.5pt;">, Salvadoran quesillo,
and farmers cheese work well. Cut the cheese into 3-4 inch long sticks, about
1/2 inch square. Depending on the size of the cheese block you start with, you
should have about 24 sticks.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span><br />
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<!--StartFragment-->
<!--EndFragment--><br />
<span style="font-size: 13.5pt;"><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif;">http://bit.ly/13pEVhJ</span><o:p></o:p></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qn_-M2QxbRpb3sB8hASODFov2zJpPsVM85Prp_Iy78sa7xQ2McH0h7UJHXOTXEGmwFzsyiTX3iFjYNVG_VzbuoiXLWyPV-EZ0IdYuuiOa9Tv2VTOq5dFV6sHsYy0ln3TG4D37T80Fd8/s1600/2013-02-23+18.48.23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qn_-M2QxbRpb3sB8hASODFov2zJpPsVM85Prp_Iy78sa7xQ2McH0h7UJHXOTXEGmwFzsyiTX3iFjYNVG_VzbuoiXLWyPV-EZ0IdYuuiOa9Tv2VTOq5dFV6sHsYy0ln3TG4D37T80Fd8/s320/2013-02-23+18.48.23.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough for the seafood yumminess (pupusas)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OUKCSr0gA5qHAuneXG12IllcWbLEtIgGMvpE8E6eg_5i1HDtQTMFCH4AmIby5MU4IPJk54E3rn6-80sJxf22TFQg-CFtD9v4RlYo08kVTCowheLD7EFOyHemIBj__WZhyeo1MWVCm2Y/s1600/2013-02-23+18.53.06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OUKCSr0gA5qHAuneXG12IllcWbLEtIgGMvpE8E6eg_5i1HDtQTMFCH4AmIby5MU4IPJk54E3rn6-80sJxf22TFQg-CFtD9v4RlYo08kVTCowheLD7EFOyHemIBj__WZhyeo1MWVCm2Y/s320/2013-02-23+18.53.06.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood yumminess</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOLalGbWw1q79bwuU4r_isDsUqzqRiH0kSK6WlCq13po5kXcCiMWpRtfDtW2KN8KmUbWND_MyrXNqR3voz1iy8EOIk-sTINhHCTbcUNQ-i01E8LWk8K5H0P1sKBugnRRUzjOZDc3JYk4/s1600/2013-02-23+19.27.32.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOLalGbWw1q79bwuU4r_isDsUqzqRiH0kSK6WlCq13po5kXcCiMWpRtfDtW2KN8KmUbWND_MyrXNqR3voz1iy8EOIk-sTINhHCTbcUNQ-i01E8LWk8K5H0P1sKBugnRRUzjOZDc3JYk4/s320/2013-02-23+19.27.32.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying the pupusas</td></tr>
</tbody></table>
Unfortunately, we can't seem to find the recipe for these little, delicious yummy things. However, it was just a chickpea flour basic dough with chopped shrimp, parsley, tomato and chicken stock and salt/pepper. You reduce the seafood with the stock and then fill the dough. Then deep fry in coconut oil (or vegetable oil if you like).<br />
<b><br /></b>
<b>Entrees</b><br />
The arepas are a staple of Veneuzelan cooking and I would make them again in a heartbeat! Below the recipes follows from http://epi.us/kvhBQc.<br />
<h1 style="background-position: initial initial; background-repeat: initial initial; margin-top: 0cm;">
<span style="background-color: black; font-family: Times; font-size: 12pt;"><span style="color: white;">Reina Pepiada Arepas</span></span></h1>
<h1 style="background-position: initial initial; background-repeat: initial initial; margin-top: 0cm;">
<span style="background-color: black;"><span style="color: white;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Arepas define Venezuelan cooking.
These thick cornmeal patties are griddled, then baked, and then stuffed while
warm with anything from white cheese to this zesty chicken salad with avocado
mayonnaise (Johan Santana’s first choice). The salad is named in honor of
Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (</span><em style="font-family: Times, 'Times New Roman', serif; font-size: small;">Reina</em><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"> means "queen" in Spanish, and </span><em style="font-family: Times, 'Times New Roman', serif; font-size: small;">pepiada</em><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"> is perhaps most politely translated
as "curvy.") </span></span></span></h1>
<h1 class="fn" style="margin: 0px 0px 5px; padding: 15px 0px 0px; width: auto;">
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;"><strong>Filling</strong><o:p></o:p></span><br />
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->2 6-ounce skinless, boneless chicken breasts<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1/2 small onion, sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->Salt and freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1 ripe Hass avocado, pitted, peeled, and coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1/4 cup mayonnaise<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1 tablespoon distilled white vinegar, plus more to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->2 tablespoons minced fresh cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->2 tablespoons minced fresh parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1/2 jalapeño, seeded and minced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->2 garlic cloves, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1/2 cup seeded and diced (1/4-inch) red bell pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->2 tablespoons finely chopped red onion<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1 scallion, white and green parts, finely chopped<o:p></o:p></span></div>
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;"><strong>Arepas</strong><o:p></o:p></span><br />
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->3 cups lukewarm water, or as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->1 1/4 teaspoons salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->3 cups Venezuelan cornmeal, or as needed *<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-left: 13.5pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">·<!--[endif]-->2 tablespoons plus 1 teaspoon canola or vegetable oil, plus more
for the griddle<o:p></o:p></span></div>
</h1>
<h2 style="margin-top: 0cm;">
<span style="color: white; font-family: Times, Times New Roman, serif; font-size: x-small;"><span style="background-color: black; font-weight: normal;">Preparation</span></span></h2>
<h2 style="margin-top: 0cm;">
<span style="background-color: black; font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span style="color: white;">1 To make the filling, place the chicken breasts
and onion in a medium saucepan and add enough cold water to cover by 1 inch.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium
heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is
cooked through, about 15 minutes. Remove the chicken from the saucepan and let
cool completely. Tear the chicken into shreds.</span></span></h2>
<h1 class="fn" style="margin: 0px 0px 5px; padding: 15px 0px 0px; width: auto;">
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">2 Mash the avocado, mayonnaise, and vinegar
together in a medium bowl with an immersion blender or large fork until smooth.
Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red
pepper, red onion, and scallion and mix together. Season with salt and pepper.
Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover
and refrigerate until ready to serve.<o:p></o:p></span><br />
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">3 To make the arepas, stir 3 cups lukewarm water
and the salt together in a large bowl to dissolve the salt. Gradually add 3
cups cornmeal, mixing with your fingers to dissolve any lumps, adding enough to
make a soft dough that holds its shape without cracking when molded. Set dough
aside to rest for 3 minutes. Add the oil and work it in with your hands, adding
cornmeal or water to return the dough to the proper consistency.<o:p></o:p></span><br />
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">4 Divide the dough into 6 equal portions. Shape
each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking
sheet.<o:p></o:p></span><br />
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">5 Position a rack in the center of the oven and
preheat the oven to 350°F. Lightly oil a large nonstick skillet or griddle and
heat over medium heat.<o:p></o:p></span><br />
<span style="background-color: black; color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">6 In batches, place the arepas in the skillet.
Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and
brown the other side. Return arepas to the baking sheet.<o:p></o:p></span><br />
<span style="background-color: black;"><span style="color: white; font-family: Times, Times New Roman, serif; font-size: x-small;">7 When all of the arepas are browned, transfer
them directly to the oven rack (without the baking sheet). Bake until the
surfaces of the arepas have formed a taut skin—if you rap your fingers on one,
it will feel and sound like a drum. Return arepas to the baking sheet and let
cool slightly. Split each arepa in half and fill with the chicken mixture.
Serve warm.</span></span><span style="background-color: white; color: black; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13.5pt;"><o:p></o:p></span><br />
<!--EndFragment--></h1>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhvXZxPZASsLpjF9JdMQ6T6cVc8pAzFmf3HF9KfB5g5LI4l8HebqwDBs8wQ9hMZBj0qlStPQcXD_3Dx_hrZLWKq_4Ogqq4hSiTIXXSLYz9KUwIPDk5AAb2hhJnmtXWC6GTZtGC268CYk/s1600/2013-02-23+20.19.56.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyhvXZxPZASsLpjF9JdMQ6T6cVc8pAzFmf3HF9KfB5g5LI4l8HebqwDBs8wQ9hMZBj0qlStPQcXD_3Dx_hrZLWKq_4Ogqq4hSiTIXXSLYz9KUwIPDk5AAb2hhJnmtXWC6GTZtGC268CYk/s320/2013-02-23+20.19.56.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arepas</td></tr>
</tbody></table>
<b> Venezuelan Beef Stew</b><br />
<br />
<div class="MsoNormal">
<span style="font-family: Times;">All sorts of flavours abound
in this stew since there are so many types of meat. Do yourself a favour and
hit up the butcher shop before making this so you can buy in the exact
quantity...otherwise you'll have lots of different meats left. Or, just make a
double batch with the extra! It would be worth it and would freeze well also. http://www.food.com/recipe/venezuelan-beef-stew-481688<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;"><br />
5 slices bacon, cut into small pieces<br />
1 lb round steak<br />
1/4 cup flour<br />
3/4 cup cooked ham, cubed<br />
2 1/2 ounces chorizo sausage, halved lengthwise then sliced 1/2-inch thick<br />
1 (4 ounce) package pepperoni, sliced<br />
1 (15 ounce) can tomatoes, chopped<br />
1/2 cup green pepper, chopped<br />
1/4 cup celery, chopped<br />
1 cup beef broth<br />
1/4 cup sherry wine<br />
1 1/2 teaspoons cilantro, minced<br />
1 1/2 teaspoons steak sauce (A1 sauce preferred)<br />
1 1/2 teaspoons Worcestershire sauce<br />
1/4 teaspoon dry mustard<br />
1/8 teaspoon ground cloves<br />
1 1/2 cups potatoes, peeled cubed<br />
1 cup white pearl onion<br />
1/2 cup carrot, sliced<br />
1 cup frozen peas<br />
Directions:<br />
1 In a dutch oven, cook bacon until crispy. Set aside but reserve
drippings.<br />
2 Trim fatty edges from round steak and then cube steak into 1 inch
pieces. Toss beef meat with flour to coat.<br />
3 Brown beef in the drippings. Drain fat and then stir in next 13
ingredients. Bring to a boil then reduce heat.<br />
4 Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and
cook for 35 more minutes. Stir in the peas the last 5 minutes.<br />
5 Sprinkle with bacon.<o:p></o:p></span></div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuBmzYiPiNvESs1K7hVlaMifkoX4otLpprAXo50rf7w1WPTTbMUmVxHZuZ5BMmPLseauYtyfFPuQ2F_tP5IV8BCB2IdwzopT3P64x_W7jQh78r35dkrhl_D26sdY3OBgAwSjPx2-JUYc/s1600/2013-02-23+20.57.36.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuBmzYiPiNvESs1K7hVlaMifkoX4otLpprAXo50rf7w1WPTTbMUmVxHZuZ5BMmPLseauYtyfFPuQ2F_tP5IV8BCB2IdwzopT3P64x_W7jQh78r35dkrhl_D26sdY3OBgAwSjPx2-JUYc/s320/2013-02-23+20.57.36.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venezuelan beef stew</td></tr>
</tbody></table>
Dessert was a coconut flan that while appearing finicky was surprisingly easy to make. I also wanted to do baked plantain but figured that we always have too much food on our hands so we probably didn't need an extra dessert. Here's a link to a recipe for them anyway: <a class="short-url" href="http://bit.ly/fGwAcM" style="background-color: rgba(255, 255, 255, 0.4); color: black; cursor: pointer; display: inline-block; font-family: adelle, Georgia, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 24px; margin: 0px; min-width: 150px; outline: 0px; padding: 0px; position: relative; text-decoration: none; width: 150px;">bit.ly/fGwAcM</a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
The coconut flan (picured below) is from Epicurious.com: <a class="short-url" href="http://epi.us/TbKr33" style="background-color: rgba(255, 255, 255, 0.4); color: black; cursor: pointer; display: inline-block; font-family: adelle, Georgia, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 24px; margin: 0px; min-width: 150px; outline: 0px; padding: 0px; position: relative; text-decoration: none; width: 150px;">epi.us/TbKr33</a><br />
The Venezualan name is <em style="background-color: black; font-family: Helvetica, Arial, Verdana, sans-serif; font-size: 13px; line-height: 20px;"><span style="color: white;">Quesillo de Coco.</span></em><br />
<div id="ingredients" style="margin: 0px; padding: 0px 24px;">
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times;">For caramel<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: Times;">1 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">1/4 cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">For flan<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">3 1/2 cups whole milk,
divided<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">1 (14-ounce) can sweetened
condensed milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">3 large eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">1/4 cup sweetened flaked
coconut<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">3 tablespoons dark rum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">Equipment: 12 (4-ounce)
ramekins<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times;">Make caramel:<br />
Bring sugar and water to a boil in a small heavy saucepan over medium heat,
stirring until sugar has dissolved, then wash down any sugar crystals from side
of pan with a pastry brush dipped in cold water. Boil, without stirring,
swirling pan occasionally so caramel colors evenly, until dark amber.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">Immediately pour into
ramekins and swirl so caramel coats bottom of each, then put ramekins in a
large roasting pan.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times;">Make flan:<br />
Preheat oven to 350°F with rack in middle.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">Blend 2 cups milk with
remaining flan ingredients in a blender until smooth, about 1 minute. Transfer
to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">Bake flan in a water bath
until just set but still wobbly in center, 1 to 1 1/4 hours.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">Remove ramekins from water
bath and cool slightly on a rack, at least 15 minutes (flan will continue to
set as it cools).<o:p></o:p></span></div>
<span class="first" style="display: block; margin-top: 12px;">
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<span style="font-family: Times;">Just before serving, run a
thin knife around each flan, then invert onto plates.<o:p></o:p></span></div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0mhYCW2esizIaNuEkiVqD5T8LYqgWeqh9TOB91s3UlCE3NMFNZVpHiPOyBEBUiX9vHi9hv6V6fxk6rK9j0S0dAlG-vAHxeIPufN_DjN8OknaH7hu_t6aA1elnxAqeOMagE7FZJVwHps/s1600/2013-02-23+21.44.39.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0mhYCW2esizIaNuEkiVqD5T8LYqgWeqh9TOB91s3UlCE3NMFNZVpHiPOyBEBUiX9vHi9hv6V6fxk6rK9j0S0dAlG-vAHxeIPufN_DjN8OknaH7hu_t6aA1elnxAqeOMagE7FZJVwHps/s320/2013-02-23+21.44.39.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut flan</td></tr>
</tbody></table>
Also notable...and not so Venezuelan...<br />
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nDpcEO-_i5IyRGEk7NxthEvz9WoHMU0YPp2nt7siTiS0waQj4zEk2kwMrC5xHPs_3cQp4Acc6LiaoOzOln5kLiYZKgAltpJ5k4gGr2xrG4qtPzaIOG0a8-ZGbDM8shz7ymAqlff8Ps0/s1600/2013-02-25+12.29.07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nDpcEO-_i5IyRGEk7NxthEvz9WoHMU0YPp2nt7siTiS0waQj4zEk2kwMrC5xHPs_3cQp4Acc6LiaoOzOln5kLiYZKgAltpJ5k4gGr2xrG4qtPzaIOG0a8-ZGbDM8shz7ymAqlff8Ps0/s320/2013-02-25+12.29.07.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Casualties</td></tr>
</tbody></table>
YUM! Hope you try some of these recipes!Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-61975733900432404452013-07-27T09:30:00.001-07:002013-07-27T09:30:59.065-07:00USA - exactly one year ago and somewhat forgotten...Hi folks,<br />
<br />
We're back online now and digging into the memory banks for our trip to the United States of America. Since one of our gang is a true American, the meal was All-American as Apple Pie (which we did have for desert). However, since this happened so long ago, there are a few blank spots. There aren't really any recipes for these as many were just done off the cuff but we didn't want to leave "U" out of the alphabet. This is what we can piece together so far:<br />
<br />
Appetizers - Beer, ribs, beer, potato skins, beer bacon-wrapped jalapeno poppers, beer and more beer. There may have been some Californian reds mixed in there in the beverage department, too....<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFrm7dY43dBjUyCwx2ULYGjovJTkEAPHbZBXOdw-dfVWvQljLh3YBZd7FC6n2MvT7PyUXQrvwmJYnfTj81jf29qzdeylgH-KqD15EoCJDoGPbeZmO5DA4KMOA-wzqvlccuOdCVJbhK5g/s1600/2012-07-01+18.07.48.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFrm7dY43dBjUyCwx2ULYGjovJTkEAPHbZBXOdw-dfVWvQljLh3YBZd7FC6n2MvT7PyUXQrvwmJYnfTj81jf29qzdeylgH-KqD15EoCJDoGPbeZmO5DA4KMOA-wzqvlccuOdCVJbhK5g/s200/2012-07-01+18.07.48.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Skins</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1ekNv25vQyYUDoaVt0fUjF4h5RDmlCkqVnfd1sDYBmSKQro57UxQAywJUcB9XaKQQ5ddolBLDr_FIb3b2ES3HliIm_B8tt37WejzeFOo39hfOurcGBZPt4P0wCVm0rVzPTVSt7K2g_c/s1600/2012-07-01+18.08.17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1ekNv25vQyYUDoaVt0fUjF4h5RDmlCkqVnfd1sDYBmSKQro57UxQAywJUcB9XaKQQ5ddolBLDr_FIb3b2ES3HliIm_B8tt37WejzeFOo39hfOurcGBZPt4P0wCVm0rVzPTVSt7K2g_c/s200/2012-07-01+18.08.17.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed jalapenos (with cream cheese) </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-btL-XAgpC-bu53SOGC5pj071cvpf6TUCdh0fcNenDdyDyMDkmK0ATyA2nsezloz2OQkLAwg2Iyf5tOVZ9ChODm2TVNw2e2v3i4QXq4om869yHQPX4HbKqRInlCOesB9Muzvo9fl8kS4/s1600/2012-07-01+19.51.53.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-btL-XAgpC-bu53SOGC5pj071cvpf6TUCdh0fcNenDdyDyMDkmK0ATyA2nsezloz2OQkLAwg2Iyf5tOVZ9ChODm2TVNw2e2v3i4QXq4om869yHQPX4HbKqRInlCOesB9Muzvo9fl8kS4/s200/2012-07-01+19.51.53.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end of the ribs...they went fast!</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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Main course - Ribs (different recipe, not pictured) and chicken wings, white hots (from Wegman's), potato salad.<br />
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bN5HcPZXHUYP3nYtqTGK1gA9oqwTzSqNO1H_83Iw2XsBJ8v3fu9kJZQ4uAXj8cS_-ulwYOgijqG6uQBScefzXZEsnmlyDoGNPsRRgLEK9VIbyCwsJldwgb4BKBVt7gm_flh5WBQ5r5o/s1600/2012-07-01+19.53.01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bN5HcPZXHUYP3nYtqTGK1gA9oqwTzSqNO1H_83Iw2XsBJ8v3fu9kJZQ4uAXj8cS_-ulwYOgijqG6uQBScefzXZEsnmlyDoGNPsRRgLEK9VIbyCwsJldwgb4BKBVt7gm_flh5WBQ5r5o/s200/2012-07-01+19.53.01.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wings</td></tr>
</tbody></table>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPbjhEe6LqGyh-di3e21Unumr0l0-jyD0fGDReC5zxdqGGQqx_232s_RgK0OpBfDDw02kX73_v7EC0QBwE6_Cf52uFhgrifKxzUQZptm0kFx9QH0DKfSLc-bSOER7Xr8MlmkEYljbtOA/s1600/2012-07-01+19.52.51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPbjhEe6LqGyh-di3e21Unumr0l0-jyD0fGDReC5zxdqGGQqx_232s_RgK0OpBfDDw02kX73_v7EC0QBwE6_Cf52uFhgrifKxzUQZptm0kFx9QH0DKfSLc-bSOER7Xr8MlmkEYljbtOA/s200/2012-07-01+19.52.51.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up of chunky potato salad</td></tr>
</tbody></table>
<br />
Desert - Good Ol' Fashioned Apple Pie<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCvetrhyphenhyphenG6k9wMueqx7btjQWF98YQGkefSJ5RhaezWMpeTQnRrOskwMdIXWDdvAsMKQ0crpUJt4NS7rlmOMHDet4_35Vp1tyfNMnT23dyxt_2XToo-2uT-0UkJdXhv0uWmOTkCCvfg-8/s1600/2012-07-01+15.24.45.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCvetrhyphenhyphenG6k9wMueqx7btjQWF98YQGkefSJ5RhaezWMpeTQnRrOskwMdIXWDdvAsMKQ0crpUJt4NS7rlmOMHDet4_35Vp1tyfNMnT23dyxt_2XToo-2uT-0UkJdXhv0uWmOTkCCvfg-8/s200/2012-07-01+15.24.45.jpg" width="149" /></a>Unfortunately, the only pictures I took were in the making of the pie, not once it was complete!Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-48079506026746342072013-04-24T18:09:00.001-07:002013-04-24T18:09:16.718-07:00Steve & Abby's Thai food blog entryFriends who are travelling in Thailand by bike write a hilarious blog entry on street food in the country. Just makes me a tiny bit jealous!<br />
<br />
http://bit.ly/11RIhsg<br />
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Enjoy!Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-16272964916040895012013-03-09T03:12:00.004-08:002013-03-09T03:12:48.910-08:00Thai feature drink and dessertAfter giving ourselves some time to recover and digest the Thai apps, we moved on to dinner! Forgive me, but I can't for the life of me remember what wine we had to drink. As I recall, there aren't too many Thai wines around so I'm guessing there were a bunch of reds that went with spicy food.<br />
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On the other hand, the feature drink of the evening was rather more-ish. I would totally make it another time and likely double the recipe. Six people can go through it quickly!<br />
<h2>
<span style="font-family: Times, Times New Roman, serif;">Lemongrass-Lime Leaf Sparkler </span></h2>
<span style="font-family: Times, Times New Roman, serif;">(with gin added) from epicurious.com</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">http://www.epicurious.com/recipes/food/views/Lemongrass-Lime-Leaf-365192</span><br />
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<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup lemon zest (from 6 lemons)</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup lime zest (from 8 limes)</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">20 kaffir lime leaves</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 stalks lemongrass, roughly chopped</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">3/4 cup <a href="http://www.epicurious.com/recipes/food/views/365270" style="color: #333333; font-weight: bold; text-decoration: initial;">Simple Syrup</a>, divided (1 cup sugar, 1 cup water)</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">6 cups soda water, divided</span></li>
<span style="font-size: 10px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span><span style="font-family: Times, Times New Roman, serif;"><b>Directions:</b></span><span style="font-family: Times, Times New Roman, serif;">Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Strain lemongrass mixture into a jar and chill. Fill a 12 ounce glass with ice cubes. Add 2 tablespoons lemongrass mixture and 1 tablespoon simple syrup. Top with soda water (about 1/2 cup) and stir to combine. Repeat to make 11 more sodas.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Or, just double the recipe and enjoy...</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig93n9gxAuhlmyRGT8D7TOeBaXaJbbe-47_4tlF21o99oPT5mBqi4qCVwB2EjORExwivblPC3y6BJtZnfbK6EqtA6zEsAGIEAIctTygdyyiCDXfxHt22wmZX6y0rmyCL3lUsgkXj2wAzo/s1600/2012-04-21+21.39.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig93n9gxAuhlmyRGT8D7TOeBaXaJbbe-47_4tlF21o99oPT5mBqi4qCVwB2EjORExwivblPC3y6BJtZnfbK6EqtA6zEsAGIEAIctTygdyyiCDXfxHt22wmZX6y0rmyCL3lUsgkXj2wAzo/s320/2012-04-21+21.39.49.jpg" width="239" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<h2>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Mango and Sticky Rice </b></span></h2>
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<span style="font-family: Times, Times New Roman, serif;">1 peeled mango - add on top of Coconut Milk Sticky Rice</span><br />
<h2>
<span style="font-family: Times, Times New Roman, serif;">Coconut Milk Sticky Rice - Kow Neuw Moon</span></h2>
<span style="font-family: Times, Times New Roman, serif;">1 cup coconut milk</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 pinches salk</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup Sticky Rice</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 tablespoons sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;"><strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong></span>
<span style="font-family: Times, Times New Roman, serif;"><strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Traditional Method Using a <a href="http://www.amazon.com/gp/product/b0000dc4pw/ref=as_li_ss_tl?ie=utf8&camp=1789&creative=390957&creativeasin=b0000dc4pw&linkcode=as2&tag=ttlinks-20" style="background-color: transparent; border: 0px; color: #006600; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">Steamer</a></strong>: Soak the <a href="http://www.thaitable.com/thai/recipe/sticky-rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">sticky rice</a> in enough water to cover the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> for at least an hour and even overnight. Take your <a href="http://www.amazon.com/gp/product/b0000dc4pw/ref=as_li_ss_tl?ie=utf8&camp=1789&creative=390957&creativeasin=b0000dc4pw&linkcode=as2&tag=ttlinks-20" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">steamer</a>, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the <a href="http://www.thaitable.com/thai/recipe/sticky-rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">sticky rice</a> on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The <a href="http://www.thaitable.com/thai/recipe/sticky-rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">sticky rice</a> should take about a 20 minutes of steaming to cook and will become translucent when done.</span></div>
<div style="background-color: transparent; border: 0px; font-size: 13px; line-height: 1.6em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The <a href="http://www.amazon.com/s/?_encoding=utf8&camp=1789&creative=390957&field-keywords=microwave%20oven&linkcode=ur2&rh=n%3a1055398%2ck%3amicrowave%20oven&sprefix=microwave%2cgarden%2c211&tag=ttlinks-20&url=search-alias%3dgarden" style="background-color: transparent; border: 0px; color: #006600; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">Microwave</a> Method</strong>: I learned this method from my friend who has mastered <a href="http://www.amazon.com/s/?_encoding=utf8&camp=1789&creative=390957&field-keywords=microwave%20oven&linkcode=ur2&rh=n%3a1055398%2ck%3amicrowave%20oven&sprefix=microwave%2cgarden%2c211&tag=ttlinks-20&url=search-alias%3dgarden" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">microwave</a> cooking to such a high level of proficiency that she has earned the title 'the <a href="http://www.amazon.com/s/?_encoding=utf8&camp=1789&creative=390957&field-keywords=microwave%20oven&linkcode=ur2&rh=n%3a1055398%2ck%3amicrowave%20oven&sprefix=microwave%2cgarden%2c211&tag=ttlinks-20&url=search-alias%3dgarden" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">microwave</a> queen'.</span></div>
<div style="background-color: transparent; border: 0px; font-size: 13px; line-height: 1.6em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Soak the <a href="http://www.thaitable.com/thai/recipe/sticky-rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">sticky rice</a> for 10 minutes in warm water in a bowl. Soaking the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> is very important. I have tried this method without soaking the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> first and it was disastrous. The <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> was undercooked and inedible. The water level should be just above the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a>, which comes out to be 1 cup of <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the <a href="http://www.amazon.com/s/?_encoding=utf8&camp=1789&creative=390957&field-keywords=microwave%20oven&linkcode=ur2&rh=n%3a1055398%2ck%3amicrowave%20oven&sprefix=microwave%2cgarden%2c211&tag=ttlinks-20&url=search-alias%3dgarden" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">microwave</a>. Cover the bowl with a dish and cook in <a href="http://www.amazon.com/s/?_encoding=utf8&camp=1789&creative=390957&field-keywords=microwave%20oven&linkcode=ur2&rh=n%3a1055398%2ck%3amicrowave%20oven&sprefix=microwave%2cgarden%2c211&tag=ttlinks-20&url=search-alias%3dgarden" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">microwave</a> for at full power 3 minutes. Stir the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a>around to move the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> from the top to the bottom. You will notice that some of the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> is translucent or cooked and some still has white center or the uncooked portion.</span></div>
<div style="background-color: transparent; border: 0px; font-size: 13px; line-height: 1.6em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your <a href="http://www.amazon.com/s/?_encoding=utf8&camp=1789&creative=390957&field-keywords=microwave%20oven&linkcode=ur2&rh=n%3a1055398%2ck%3amicrowave%20oven&sprefix=microwave%2cgarden%2c211&tag=ttlinks-20&url=search-alias%3dgarden" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">microwave</a>.</span></div>
<div style="background-color: transparent; border: 0px; font-size: 13px; line-height: 1.6em; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Putting it together</strong>: Heat the <a href="http://www.thaitable.com/thai/ingredient/coconut-milk" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">coconut milk</a> in a <a href="http://www.amazon.com/gp/product/b0009w38qw/ref=as_li_ss_tl?ie=utf8&camp=1789&creative=390957&creativeasin=b0009w38qw&linkcode=as2&tag=ttlinks-20" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">pot</a> over medium heat. Stir constantly and let the <a href="http://www.thaitable.com/thai/ingredient/coconut-milk" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">coconut milk</a> simmer. Hard boiled <a href="http://www.thaitable.com/thai/ingredient/coconut-milk" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">coconut milk</a> will curdle. Add sugar and <a href="http://www.thaitable.com/thai/ingredient/salt" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">salt</a>. Remove from heat. Pour 3/4 of the hot <a href="http://www.thaitable.com/thai/ingredient/coconut-milk" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">coconut milk</a> over the hot <a href="http://www.thaitable.com/thai/recipe/sticky-rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">sticky rice</a>. Let it sit for 5 minutes. The hot <a href="http://www.thaitable.com/thai/recipe/sticky-rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">sticky rice</a> will absorb all the<a href="http://www.thaitable.com/thai/ingredient/coconut-milk" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">coconut milk</a>. The <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> should be a little mushy. Spoon the rest of the <a href="http://www.thaitable.com/thai/ingredient/coconut-milk" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">coconut milk</a> on top of the <a href="http://www.thaitable.com/thai/recipe/rice" style="background-color: transparent; border: 0px; color: #006600; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">rice</a> at serving time.</span></div>
<div style="background-color: transparent; border: 0px; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;"><span style="line-height: 20.796875px;">http://www.thaitable.com/thai/recipe/mango-on-sticky-rice</span></span></span></div>
<div style="background-color: transparent; border: 0px; margin-bottom: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;"><span style="line-height: 20.796875px;"><br /></span></span></span></div>
</div>
Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-53597078039856226182013-03-01T09:11:00.000-08:002013-03-01T09:19:10.500-08:00Thai entrees<div class="separator" style="clear: both; text-align: left;">
We're carefully catching up on the meal from Thailand and now is the time for the entrees. I'll post the feature drink and the dessert in a separate post. The internet was a wonderful resource here since there are a plethora of Thai recipes available. However, one should always wonder if each part is exactly authentic. Or not. The Curried Beef Stew is not exactly authentic, but the Thai spice influence is unmistakable. And I would totally make it again, just as a weeknight dinner. Also, just a reminder that I have cut and pasted these recipes and then have added my own comments within - if you want the unadulterated version, please use the link provided at the end of each recipe.</div>
<br />
We also had Tom Yum Goong soup (sweet and sour) to start off the entree menu. This is my "go to" in many Thai restaurants. The local Kingston restaurant called Ly's Place (run by Ly and his family - Ly had worked previously for <a href="http://www.chezpiggy.com/">Chez Piggy</a> restaurant which is featured in the <u>Where to Eat in Canada</u> food guide) has a KILLER version of this soup. It's simply amazing and even has little spheres of Thai sausage in it. If you ever come to YGK, you have to check our Ly's!<br />
<br />
FYI, when I've made it in the past I've frozen the surplus. It has tasted just fine out of the freezer, too, when reheated gently on the stove.<br />
<br />
Anyway, the Tom Yum Goong looked like this:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXT-kRnuqlD-rQ9MxPtOF-I3A3izAxOkr3Jatr5t1m9ahfB0PTo4leI7WL5dgu3OhAS_tChj6EnIH8P27lThWDU3W7MEKXgY8tbUT6SDt9rZjxOmbW1wADCPEglncVxY2IwpY_txk45Ys/s1600/2012-04-21+19.50.38.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXT-kRnuqlD-rQ9MxPtOF-I3A3izAxOkr3Jatr5t1m9ahfB0PTo4leI7WL5dgu3OhAS_tChj6EnIH8P27lThWDU3W7MEKXgY8tbUT6SDt9rZjxOmbW1wADCPEglncVxY2IwpY_txk45Ys/s320/2012-04-21+19.50.38.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom Yum Goong Soup</td></tr>
</tbody></table>
<br />
<br />
<span style="font-family: Times, Times New Roman, serif;">And you can make it by following these instructions:</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<br />
<h1 class="recipe_heading" style="font-size: 1.2em; line-height: 20px; margin: 0px 0px 0.73em;">
<span style="font-family: Times, Times New Roman, serif;">Tom Yum Goong - Sour & Spicy Lemongrass Shrimp Soup Recipe</span></h1>
<div>
<ul style="font-size: 14px; line-height: 20px; list-style-image: url(http://static.templeofthai.com/images/o_ball_list.gif);">
<li><span style="font-family: Times, Times New Roman, serif;">4 cups of water</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 stalks fresh <a href="http://www.templeofthai.com/food/fresh/lemongrass-8100000114.php" style="color: #a05022; text-decoration: initial;">lemongrass</a>, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">3 slices fresh <a href="http://www.templeofthai.com/food/fresh/galangalroot-8200000115.php" style="color: #a05022; text-decoration: initial;">galangal</a> root (smashed) or 2 pc <a href="http://www.templeofthai.com/food/spices/galangalroot-3211092415.php" style="color: #a05022; text-decoration: initial;">dried</a></span></li>
<li><span style="font-family: Times, Times New Roman, serif;">3 fresh <a href="http://www.templeofthai.com/food/fresh/kaffirlimeleaf-8300000348.php" style="color: #a05022; text-decoration: initial;">kaffir lime</a> leave or 4 pc dried</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp. <a href="http://www.templeofthai.com/food/pickled_preserved/tamarindpaste-2210481132.php" style="color: #a05022; text-decoration: initial;">tamarind paste</a>, with or without seeds</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp. <a href="http://www.templeofthai.com/food/sauces/" style="color: #a05022; text-decoration: initial;">fish sauce</a>, <a href="http://www.templeofthai.com/food/sauces/fishsauce-5110220135.php" style="color: #a05022; text-decoration: initial;" title="Premium Quality Fish Sauce">Golden Boy</a> preferred</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">12 fresh Thai <a href="http://www.templeofthai.com/food/fresh/thaichilies-8400000120.php" style="color: #a05022; text-decoration: initial;">chili peppers</a>, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 small white onion, cut 1/4 inch slices</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 tbsp. roasted chili paste (<a href="http://www.templeofthai.com/food/chili_pastes/" style="color: #a05022; text-decoration: initial;">nam prik pao</a>)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 (16 oz.) can <a href="http://www.templeofthai.com/food/canned/strawmushrooms-4211012021.php" style="color: #a05022; text-decoration: initial;">straw mushrooms</a>, drained and rinsed</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 small ripe tomato, cut into wedges 1/4 inch thick</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 small lime, squeezed</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 sprigs fresh cilantro</span></li>
</ul>
<div>
<h2 style="font-size: 0.93em; line-height: 20px; margin: 0px 0px 0.75em;">
<span style="font-family: Times, Times New Roman, serif;">Preparation</span></h2>
<div style="font-size: 14px; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.</span></div>
<div style="font-size: 14px; line-height: 20px;">
<span style="font-family: Times, Times New Roman, serif;">Serves 3 to 4 (but we stretched it to 6). </span></div>
<span style="font-size: 14px; line-height: 20px;"><span style="font-family: Times, Times New Roman, serif;">http://www.templeofthai.com/recipes/tom_yum_goong.php</span></span><br />
<br />
<h2>
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><span style="line-height: 20px;">Chicken Curry - </span><span style="line-height: 29px;">Gang Gai แกงไก่</span></span></h2>
<ul style="background-color: white; border: 0px; line-height: 1.6em; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" itemscope="" itemtype="http://schema.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="p1">
<br />
<div class="p1">
<br /></div>
<div class="p2">
1 chicken breast</div>
<div class="p2">
1 cup <a href="http://www.thaitable.com/thai/ingredient/coconut-milk">coconut milk</a></div>
<div class="p2">
1 tablespoon <a href="http://www.thaitable.com/thai/ingredient/red-curry-paste">red curry paste</a></div>
<div class="p2">
1/2 lb <a href="http://www.thaitable.com/thai/ingredient/eggplant">eggplant</a></div>
<div class="p2">
2 tablespoons <a href="http://www.thaitable.com/thai/ingredient/fish-sauce">fish sauce</a></div>
<div class="p2">
4-5 <a href="http://www.thaitable.com/thai/ingredient/kaffir-lime-leaves">kaffir lime leaves</a> Optional, but you really SHOULD put them in!</div>
<div class="p2">
3-5 sprigs <a href="http://www.thaitable.com/thai/ingredient/Thai-basil">Thai basil</a> Also, optional but necessary in my opinion...</div>
<div class="p2">
3 cups water</div>
<div class="p2">
Cut up the <a href="http://www.thaitable.com/thai/ingredient/chicken">chicken</a> into bite size pieces. If you have this dish in Thailand, you will see that the <a href="http://www.thaitable.com/thai/ingredient/chicken">chicken</a> comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavourful. I could only find regular eggplant but Thai eggplant is usually called for in this recipe.</div>
<div class="p2">
Pour half of the <a href="http://www.thaitable.com/thai/ingredient/coconut-milk">coconut milk</a> into a large <a href="http://www.amazon.com/gp/product/b0009w38qw/ref=as_li_ss_tl?ie=utf8&camp=1789&creative=390957&creativeasin=b0009w38qw&linkcode=as2&tag=ttlinks-20">pot</a>, over low to medium low heat. Add the <a href="http://www.thaitable.com/thai/ingredient/red-curry-paste">red curry paste</a>. Break up the paste and mix it with <a href="http://www.thaitable.com/thai/ingredient/coconut-milk">coconut milk</a>. Stir constantly. Lower the heat if it splatters too much. Add <a href="http://www.thaitable.com/thai/ingredient/chicken">chicken</a> when you see red oil bubbling on top. Stir and coat <a href="http://www.thaitable.com/thai/ingredient/chicken">chicken</a> with curry sauce. Add the <a href="http://www.thaitable.com/thai/ingredient/eggplant">eggplant</a> when <a href="http://www.thaitable.com/thai/ingredient/chicken">chicken</a> starts to turn white. Add the rest of the<a href="http://www.thaitable.com/thai/ingredient/coconut-milk">coconut milk</a> and water and the <a href="http://www.thaitable.com/thai/ingredient/fish-sauce">fish sauce</a>. Let it boil until all the <a href="http://www.thaitable.com/thai/ingredient/eggplant">eggplant</a> pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the <a href="http://www.thaitable.com/thai/ingredient/eggplant">eggplant</a> disintegrates and thickens the sauce. Pull the center stem off from the <a href="http://www.thaitable.com/thai/ingredient/kaffir-lime-leaves">kaffir lime leaves</a> and add them to the curry. Add the <a href="http://www.thaitable.com/thai/ingredient/basil">basil</a>leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.</div>
<div class="p2">
Serve hot with <a href="http://www.thaitable.com/thai/recipe/rice">rice</a>. If you prefer, use rice noodles. http://www.thaitable.com/thai/recipe/chicken-curry</div>
<div class="p3">
<br /></div>
</div>
<div class="p5">
<br /></div>
</li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95A25BLTZHffF5zsSfc1MBxWxlZVho7vExcZ342hqrxxqCodbXaNuT06RIqU7IbVZlFfTUTRhmjKhxWE77oXTrsLbNiAkZb6bL_7MNyl5iDrYWLdlRYP0_XExn-bQ8oSdZKJ9vsCr0kc/s1600/2012-04-21+20.41.56.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95A25BLTZHffF5zsSfc1MBxWxlZVho7vExcZ342hqrxxqCodbXaNuT06RIqU7IbVZlFfTUTRhmjKhxWE77oXTrsLbNiAkZb6bL_7MNyl5iDrYWLdlRYP0_XExn-bQ8oSdZKJ9vsCr0kc/s320/2012-04-21+20.41.56.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Curry</td></tr>
</tbody></table>
<h2>
<span style="font-family: Times, Times New Roman, serif;">Curried Beef Stew</span></h2>
</div>
<br />
<span style="font-family: Times, Times New Roman, serif; line-height: 20px;"><strong style="line-height: normal;">Curry paste:</strong><span style="background-color: white; line-height: normal;"></span></span><br />
<ul class="ingredientsList" style="line-height: normal; list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">6 dried puya or 3 dried guajillo chiles, stemmed, seeded</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">1/2 teaspoon kosher salt</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">2 tablespoons sliced peeled fresh galangal</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">2 tablespoons sliced peeled fresh turmeric</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">1/2 cup chopped shallots</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">1/4 cup halved garlic cloves</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">1 tablespoon Thai shrimp paste</span></li>
</ul>
<span style="font-family: Times, Times New Roman, serif; line-height: 20px;"><br style="line-height: normal;" /><strong style="line-height: normal;">Stew:</strong><span style="background-color: white; line-height: normal;"></span></span><br />
<ul class="ingredientsList" style="line-height: normal; list-style-type: none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif; line-height: 20px;">
<li class="ingredient" style="margin: 0px; padding: 0px;">2 pounds trimmed beef chuck, cut into 1 1/2"–2" cubes</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">2 tablespoons ground dried Thai chiles</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">9 cups beef broth, preferably low-salt</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">1 cup halved shallots</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">6 fresh or frozen kaffir lime leaves</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">Chopped fresh cilantro</li>
<li class="ingredient" style="margin: 0px; padding: 0px;">Thinly sliced Thai basil</li>
</span></ul>
<span style="font-family: Times, Times New Roman, serif; line-height: 20px;">
<span style="line-height: normal;"><br />Directions: </span></span><br />
<span style="font-family: Times, Times New Roman, serif; line-height: 20px;"><span style="line-height: normal;"><br /></span></span>
<br />
<div class="instruction" style="line-height: normal; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;"><strong>For curry paste:</strong><br />In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: <em>Can be made 1 week ahead; cover and chill.</em></span></div>
<div class="instruction" style="line-height: normal; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;"><strong>For stew: </strong><br />Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours.</span></div>
<div class="instruction" style="line-height: normal; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.</span></div>
<div class="instruction" style="line-height: normal; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Garnish with cilantro and basil.</span></div>
<div class="instruction" style="line-height: normal; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">Check the epicurious.com webpage for wine pairing suggestions!</span></div>
<div class="instruction" style="padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;">http://www.epicurious.com/recipes/food/views/Curried-Beef-Stew-380591</span></div>
<div class="instruction" style="padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dd4R4tcJIDLs3mHEPMvbfQNExjKHQYzY-PNjGr13FKzjCUbqdissK9qcTSylld061YOVeK6TcKRgc_zF0bQQ9Rb82vKgquwWuaB5-jySGkppciSRHr3ftiK8QM0X4sCt0ZgLLtKlToU/s1600/2012-04-21+20.42.20.jpg" imageanchor="1" style="background-color: white; font-size: 13px; line-height: 20.796875px; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dd4R4tcJIDLs3mHEPMvbfQNExjKHQYzY-PNjGr13FKzjCUbqdissK9qcTSylld061YOVeK6TcKRgc_zF0bQQ9Rb82vKgquwWuaB5-jySGkppciSRHr3ftiK8QM0X4sCt0ZgLLtKlToU/s320/2012-04-21+20.42.20.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried Beef Stew</td></tr>
</tbody></table>
<div class="instruction" style="padding: 0px;">
</div>
<span style="line-height: normal;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
</div>
Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-31129829365058583772013-02-27T14:19:00.000-08:002013-03-01T09:04:40.005-08:00Thai appetizersHello out there, world! I sincerely apologize for the lack of consistency in our posts here. All is entirely my fault as life just got in the way.<br />
<br />
So, without further ado, here are the recipes and photos of the Thai appetizers from our last meeting of the AlphaGourmet club back in April 2012.<br />
<br />
We had several appetizers to start off the evening including Thai spring rolls and chicken satays with Ajaad (cucumber) salad. The spring rolls were wrapped in home made spring roll wrappers that were way better than any kind you can buy in Kingston. All recipes are probably what you think about most frequently when thinking about Thai food so they can really satisfy a craving! Here's the recipe and a photo of the spring rolls before they were cooked:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn19Acg-oSyFrp3VoVCLwCZoUFKHbBxfM2OTI_r3tRo_TW3ErAj0c5YUyz9OIE9nNZnWVWwBnpZ2hmR1s4wCoAN5lgUJ2Ko60zXfALSLOeboi1kdvGpE3jX6YYRqHqUD81iEfxXwE-3rw/s1600/2012-04-21+18.35.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn19Acg-oSyFrp3VoVCLwCZoUFKHbBxfM2OTI_r3tRo_TW3ErAj0c5YUyz9OIE9nNZnWVWwBnpZ2hmR1s4wCoAN5lgUJ2Ko60zXfALSLOeboi1kdvGpE3jX6YYRqHqUD81iEfxXwE-3rw/s320/2012-04-21+18.35.08.jpg" width="239" /></a></div>
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<br />
<h2>
<u>Home made spring roll wrappers</u></h2>
<h4>
Ingredients: </h4>
1 cup <a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html"><span class="klink"><span style="color: windowtext; text-decoration: none; text-underline: none;">rice flour</span></span></a> <br />
4 tablespoon regular white <a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html"><span class="klink"><span style="color: windowtext; text-decoration: none; text-underline: none;">flour</span></span></a> <br />
1/2 teaspoon salt <br />
4 <a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html"><span class="klink"><span style="color: windowtext; text-decoration: none; text-underline: none;">large eggs</span></span></a> <br />
1 teaspoon cooking oil <br />
2 cups fresh water<br />
<h4>
Directions:</h4>
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1. Sift all the dry ingredients together twice. <br />
2. In a separate bowl, mix <a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html"><span class="klink"><span style="color: windowtext; text-decoration: none; text-underline: none;">the eggs</span></span></a>, oil and water . Then pour this mixture into
the dry ingredients to form a batter. Mix thoroughly to get all the lumps out. <br />
3. Cover and <a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html"><span class="klink"><span style="color: windowtext; text-decoration: none; text-underline: none;">set aside</span></span></a> in a cool place for an hour. <br />
4. Heat a non-stick <span class="klink">frying pan</span> and drizzle or spray
a little <a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html"><span class="klink"><span style="color: windowtext; text-decoration: none; text-underline: none;">cooking oil</span></span></a> on it. <br />
5. <span class="klink">Pour in</span> a little batter and quickly swirl in
around to make a thin pancake. You don't have to flip it to cook the other side
and it should not brown. Take it out of the pan when it looks like it has set. <br />
<a href="http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html">http://www.essortment.com/homemade-spring-roll-wrapper-recipe-13943.html</a><br />
<br />
<!--EndFragment-->The stuffing for the spring rolls was made in two batches. One was to make the sausage itself and the other was to get the other Asian flavours to meld together. <br />
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<br />
<h2>
Thai Spring Rolls Ingredients</h2>
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1 package of spring roll wrappers (use 24 wrappers)</div>
100 g of bean thread noodles (soaked in cold water for 30 minutes, drained
and cut into 2 inches.) <br />
2 cups of grated carrot<br />
2 cups of shredded green cabbage<br />
½ cup of wood ear mushrooms (soaked and sliced)<br />
1 cup of diced onion <br />
2 tablespoons of thin soy sauce<br />
1 teaspoon of salt<br />
1 teaspoon of pepper<br />
1 tablespoon of cornstarch<br />
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<br />
2 tablespoons of water<br />
3 cup of vegetable oil<br />
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<br />
<h3>
Directions:</h3>
1. Add 3 tablespoons of oil in the wok on medium high heat. Put the
vegetables and noodles into the hot oil and season the filling mixture with soy
sauce, salt and pepper. Sauté the ingredients until the filling is well done. <br />
<i>For this exploration, I made two
fillings: sweet red pepper with bok choy (and the vegetables listed here) and
shrimp with mushroom (baby bella and shitake). For both I used bean sprouts as
I couldn’t find those bean noodles To counteract some of the earthiness of the
mushrooms with the shrimp, I put a splash of pineapple juice and lime as citrus
always enhances seafood and the sweetness of the pineapple controlled the
mushroom and bean sprout mixture.<o:p></o:p></i><br />
2. Let the filling cool down<br />
3. In a small bowl, combine some cornstarch and water until mixed well
together<br />
4. Lay a spring roll wrapper with the point up on the counter and add 2
tablespoons of the filling on the bottom of the wrapper.<br />
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5. Fold the bottom edge up over the filling and insert behind the filling. Then
fold the right edge and the left edge to the middle and roll tightly until the
end of the wrapper. <br />
6. Seal the roll with mixed cornstarch and repeat until finished. <br />
7. This recipe should make about 24 rolls.<br />
<!--EndFragment--><span style="font-family: 'Times New Roman'; font-size: 12pt;">8. Heat the oil in the wok over high heat. Deep
fry spring rolls until golden brown and remove the rolls to paper towels to
blot the extra oil. Serve hot with </span><a href="http://www.cooking-thai-recipes.com/plum-sauce.html" style="font-family: 'Times New Roman'; font-size: 12pt;">plum sauce.</a><br />
<!--EndFragment--><br />
<!--EndFragment--><br />
<br />
The completed spring rolls:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQdTrDW-w_FRixFcZsxLlGchSwy196ufOrE9reYCBzP-JtDN8i-S9OnGBURXmPdY86nIaQ7kX2Yb-VYv71kcKeG0B4YDky8gFZ6AjlSl73TMz-lH7uU0en1Ku4Tpsrj-NilQbNysQWYk/s1600/2012-04-21+18.57.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQdTrDW-w_FRixFcZsxLlGchSwy196ufOrE9reYCBzP-JtDN8i-S9OnGBURXmPdY86nIaQ7kX2Yb-VYv71kcKeG0B4YDky8gFZ6AjlSl73TMz-lH7uU0en1Ku4Tpsrj-NilQbNysQWYk/s320/2012-04-21+18.57.47.jpg" width="239" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<h2>
Ajaad Salad Ingredients</h2>
<div style="text-align: left;">
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<br />
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">200 ml White vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">40 gm Sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">1 tsp Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">50 gm Cucumber, quartered and sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">50 gm Shallots, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, Times New Roman, serif;">2 Fresh red chilies, sliced</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><br />Directions:</b><br />
Mix together the vinegar, sugar and salt. Bring to the boil and simmer until
the quantity is halved.<br />When ready to serve, mix the remaining ingredients and pour over the reduced
sauce.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: Times, Times New Roman, serif;">http://www.your-thai-recipe.com/thai-salads/vegetable/ajaad-salad.html<span style="line-height: 150%;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87Isski-dZ-yaifliI1teC1qJI4vHEWXD1gSDchZvVXSDE9dNugNXUv4ys2HZal0nJiheF3wlVOvlJyyjuvDzOf-2NL_cfNUgKv6-Ag19u8nbq2syLw7nFkq93xopJxVLyqNcXaHnCjs/s1600/2012-04-21+20.47.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87Isski-dZ-yaifliI1teC1qJI4vHEWXD1gSDchZvVXSDE9dNugNXUv4ys2HZal0nJiheF3wlVOvlJyyjuvDzOf-2NL_cfNUgKv6-Ag19u8nbq2syLw7nFkq93xopJxVLyqNcXaHnCjs/s320/2012-04-21+20.47.02.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ajaad Salad (mostly eaten by the time the photo was taken...sorry!)</td></tr>
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<h3>
Thai Chicken Satay Ingredients (60 sticks)</h3>
<div class="MsoNormal">
1 lb of chicken breast (sliced into strips about 1” x 2”)</div>
1 tablespoon sweet black soy sauce<br />
½ cup of coconut milk<br />
60 bamboo skewers<br />
<b>Marinade</b><br />
3 cloves of garlic<br />
1 onion (chopped)<br />
1 teaspoon of cumin<br />
1 teaspoon of turmeric<br />
1 teaspoon of coriander seeds <br />
1 lemongrass (thinly sliced)<br />
2 teaspoons of salt<br />
2 tablespoon of tamarind paste<br />
1 tablespoon of palm sugar<br />
2 tablespoon of vegetable oil<br />
½ cup of water <br />
<h3>
Directions</h3>
<div class="MsoNormal">
1. Add marinade ingredients in a blender and blend until mix
well. Transfer to a large bowl.</div>
2. Put sweet black soy sauce and coconut milk into the marinade sauce and
stir to combine.<br />
3. Marinate the chicken for at least 2 hours to overnight.<br />
4. Thread 1-2 pieces of chicken onto each skewer. Baste each side with oil or
coconut milk to prevent the chicken from getting stuck on the grill. Cook over
a fire until brown. <br />
5. Remove the chicken skewers from the grill and serve with peanut sauce and
cucumber salad (Ajaad)<br />
<!--EndFragment--><br /></td>
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<br /></div>
<div style="text-align: left;">
<o:p><span style="font-family: Georgia, Times New Roman, serif;"> </span></o:p><a href="http://www.cooking-thai-recipes.com/thai-chicken-satay.html">http://www.cooking-thai-recipes.com/thai-chicken-satay.html</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-y7dTYLRL4wjzayECtZYx2fQz3o0m8A2AeolZJZ3cumBpobVgxntMmYdL_9MJL-Md5Jm7JrSdu6e51FNNay1dee0ldAcGM7HpVEPy8UZSuX7PD915lNY7qv1m3Z1S_x0VrcpP4nt51I/s1600/2012-04-21+19.12.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-y7dTYLRL4wjzayECtZYx2fQz3o0m8A2AeolZJZ3cumBpobVgxntMmYdL_9MJL-Md5Jm7JrSdu6e51FNNay1dee0ldAcGM7HpVEPy8UZSuX7PD915lNY7qv1m3Z1S_x0VrcpP4nt51I/s320/2012-04-21+19.12.11.jpg" width="239" /></a></div>
<div style="text-align: left;">
<br /></div>
<!--EndFragment-->Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-25654928462927891392012-03-10T14:32:00.006-08:002012-03-17T10:50:24.643-07:00And finally, the Spanish dessertsWe probably didn't need to have two desserts after such a massive amount of food, but Rob decided to try both the Bizcochos Borrachos and the Brazo gitano (literally, gypsy's arm). When in Spain...<br /><br /><a href="http://www.spain-recipes.com/bizcochos-borrachos.html">Bizcochos Borrachos</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpIVtNokTtDJgxwuAEW2lhBLCIEGYPXtlAghnJcM-ZPYMHSg9dbsUFoTNBfZu5APIr6Q3jgt9hHRMw2inu507TX02l1u_30h7JI6I1OTGqihhkL6j6eEEAHiYOeEyIojDnDmtmklRQAbA/s1600/Bizcochos+Borrachos.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpIVtNokTtDJgxwuAEW2lhBLCIEGYPXtlAghnJcM-ZPYMHSg9dbsUFoTNBfZu5APIr6Q3jgt9hHRMw2inu507TX02l1u_30h7JI6I1OTGqihhkL6j6eEEAHiYOeEyIojDnDmtmklRQAbA/s320/Bizcochos+Borrachos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718400827799221554" /></a><br /><br /><a href="http://www.euroresidentes.com/euroresiuk/Recipies/desserts/sponge-roll-with-cream-filling.htm">Brazo Gitano</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcIBYc2RVHwwvp8MLdz-p3YKVhVK9IL-gPFp84xR5hF-vOPE7fSpxh9jEaDhYo2R-5wA2d-rPZL0d9pElLWyg1WikQzzHH8GXq8VGZflqWGuSB098537So1TeRXVLESsfir812cyIQeI/s1600/Brazo+gitano.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcIBYc2RVHwwvp8MLdz-p3YKVhVK9IL-gPFp84xR5hF-vOPE7fSpxh9jEaDhYo2R-5wA2d-rPZL0d9pElLWyg1WikQzzHH8GXq8VGZflqWGuSB098537So1TeRXVLESsfir812cyIQeI/s320/Brazo+gitano.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718400834916439058" /></a><br /><br />They didn't turn out exactly as light and fluffy as some of the recipes suggested, however, the taste was divine! They can made all in the span of about 1.5 hours, too, so if you are looking to make several desserts for an evening, this might just be the way to go!Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-38975330129641200562012-03-10T14:24:00.005-08:002012-03-16T06:14:58.581-07:00Spanish EntreesAnd on we go to the Entrees...there were, two, mainly. <br /><br /><span style="font-weight:bold;">Paella Valenciana (Valencia)</span><br />This is a link to The Splendid Table by Lynne Rosetto Casper. It’s a most authentic recipe. For our purposes today, I am sticking to a seafood/chorizo/chicken paella based on a paella valenciana because there’s always SO MUCH FOOD! If we were making nothing else, I’d do this one hands down:<br />http://www.publicradio.org/columns/splendid-table/recipes/main_paella.html<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGgvcAcZ_wNDLYPiIpeHT_W_PN1WD3CSjHHDIUv68JrX4Yu3KZJqpzNdhJc9reQhlgj_DMmxPCubijKgmcEDyurYTQ2b6fBC0dIfsCfypmY3Ii979IXit48ixcHXb0m0xcP0A31Vl2pI/s1600/Paella+and+meatballs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGgvcAcZ_wNDLYPiIpeHT_W_PN1WD3CSjHHDIUv68JrX4Yu3KZJqpzNdhJc9reQhlgj_DMmxPCubijKgmcEDyurYTQ2b6fBC0dIfsCfypmY3Ii979IXit48ixcHXb0m0xcP0A31Vl2pI/s320/Paella+and+meatballs.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718399456604510994" /></a><br /><br /><span style="font-weight:bold;">Tortilla Española (all over Spain- a national dish)</span><br />Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere. We had a great one at Valdubón and I think it’s because they weren’t afraid to use A LOT of olive oil. No fear!<br /><br />Serves 4 to 6 as a tapa or appetizer<br />• 1/4 cup extra-virgin olive oil<br />• 1 1/4 pounds waxy potatoes, peeled and thinly sliced<br />• 1 medium onion, thinly sliced<br />• Kosher salt and freshly ground black pepper<br />• 8 extra-large eggs<br />Heat the oil in a large cast-iron skillet or nonstick pan over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.<br />Beat the eggs with salt and pepper to taste in a large bowl. Combine the potatoes with the eggs in the bowl; add to the skillet, spreading the potatoes evenly in the pan, and cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until quite set. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature. <br /><br /><span style="font-weight:bold;">La tortilla esta tambien servido con Crema de ajo (Cataluna)</span><br />This sauce originated in Cataluna and has spread all over Spain. The name comes from the Catalan words for the two main ingredients all (garlic) and oli (oil). It is quick, easy and very flavorful, so it is easy to understand why it is so popular in Spain. Serve it with meats, fish, or vegetables - or just spread it on bread. The Spanish also use it as an ingredient in main course recipes. This recipe makes about 1 1/2 cups and uses 2 egg yolks.<br />Crema de ajo<br />Ingredients (yield 1.5 cups):<br />• 4 medium to large garlic cloves <br />• salt to taste<br />• 2 egg yolks<br />• 1 1/2 Tbsp fresh lemon juice<br />• 1 cup extra virgin Spanish olive oil<br />Preparation: Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.<br /><br />A close up of the Paella, just so you can appreciate it's beauty:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRgis9iGiJKNULd0Awz4CLEGtmVHsRSYml63G0cZ2WL50NeM0PQ5pZMOWTGSFD2TAtxBwZ4qACNJ5hxNRHyChejA6ReQtssvc-VtfBeeyeLMk0JkBZmyGFBJKfvVPiMxw6EIN5ppkDTs/s1600/Paella.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRgis9iGiJKNULd0Awz4CLEGtmVHsRSYml63G0cZ2WL50NeM0PQ5pZMOWTGSFD2TAtxBwZ4qACNJ5hxNRHyChejA6ReQtssvc-VtfBeeyeLMk0JkBZmyGFBJKfvVPiMxw6EIN5ppkDTs/s320/Paella.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718399229150592434" /></a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-58228511332885607122012-03-10T13:22:00.012-08:002012-03-10T13:56:48.788-08:00Spanish appetizers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMTyXE7gW6vPLPCoQ6MbYNLUuPRYpHvxpLBJjxLOlkpLzOjSjbqpxLexJxSo27_3CSAUnCRmXZqZ54ONa93m9tumCLjGIHsfF-kspx6fZJS4hTz28aXz9w5EWx6DeBuv-Kb2bhDwd5po/s1600/gazpacho_cheers.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMTyXE7gW6vPLPCoQ6MbYNLUuPRYpHvxpLBJjxLOlkpLzOjSjbqpxLexJxSo27_3CSAUnCRmXZqZ54ONa93m9tumCLjGIHsfF-kspx6fZJS4hTz28aXz9w5EWx6DeBuv-Kb2bhDwd5po/s400/gazpacho_cheers.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5718384941122779826" /></a><br /><br />Cheers to the rest of the Spanish appetizers! We started with the Ceviche and then continued eating. We needed to have a brief timeout before our entrees. Wow, what a meal! Spain certainly came close to some of my personal favourites - Mexico, Italy and Argentina. <br /><br /><span style="font-weight:bold;">Gazpacho tradicional – (Cordoba)</span><br />You can also see one of the wine samples we had (and possibly our favourite) in the background as well as the Crema de ajo which we'll post next. See the video of how to made traditional gazpacho <a href="http://www.youtube.com/watch?v=AvT8Nizux1A">here</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bfeng-xqGjIj0Zwtw0KW0eYMdjxnfZ2S-7Xs4AFbSI_IFv3jkdiJ3JZj_ojlnbCMm4qyfgR8zk6VzbyjyG3Uu82vAnKn3H76yNPmm2s9uvREjBt07nbFb9xHatCHLgxHBT9PZj_LlmY/s1600/gazpacho1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bfeng-xqGjIj0Zwtw0KW0eYMdjxnfZ2S-7Xs4AFbSI_IFv3jkdiJ3JZj_ojlnbCMm4qyfgR8zk6VzbyjyG3Uu82vAnKn3H76yNPmm2s9uvREjBt07nbFb9xHatCHLgxHBT9PZj_LlmY/s320/gazpacho1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5718389728446824530" /></a><br /><br /><span style="font-weight:bold;">Manchego Castilla (La Mancha) con pan</span><br /><br /><span style="font-weight:bold;">Almond-stuffed olives (por todas partes)</span><br /><br />The next photo shows both the manchego cheese (served with fresh bread) and the almost completely demolished olives. I never would have thought that olives and almonds would go together, but they absolutely do. Wonderful flavours! A little bit of olive oil added also goes a long way. <br /><br />Excuse the random "Warning" signs in the photo...K&V are doing a kitchen reno...there are many appliances lying about and this one functioned conveniently as a table for appetizers. We'll update the blog when the renovation is done. It's going to be beautiful!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2VZFfSDgT_b4rEKmdNw_CuYD8M3mpUR2zp1U6G8KeL4RdVC_pcn01nehs6G_ll5clyT09ToFCm-izFrnL5pLh_jccveKUBkfpeAkNqY0XmcvBFR8Saxc3R380D7GelnSeSe5PLQfkAo/s1600/IMG_4724.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2VZFfSDgT_b4rEKmdNw_CuYD8M3mpUR2zp1U6G8KeL4RdVC_pcn01nehs6G_ll5clyT09ToFCm-izFrnL5pLh_jccveKUBkfpeAkNqY0XmcvBFR8Saxc3R380D7GelnSeSe5PLQfkAo/s320/IMG_4724.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718390188250245714" /></a><br /><br /><span style="font-weight:bold;">Bacon-wrapped Dates.</span><br />After a visit to Embrujo Flamenco in Toronto and thanks to Chef Elizabeth Fernandez, these will be a mainstay no matter what party Kris hosts! <br /><br />Sorry, no photo...we ate them too fast (as we were making more food!).<br /><br />18 medjool dates<br />9 strips lean bacon<br />18 wooden toothpicks<br />2 tbsp (30 ml) honey<br />Pit dates then form back into their original shape. <br />Pat bacon dry with paper towel and cut crosswise in half. <br />Wrap dates with bacon; secure through centres with toothpick. Refrigerate until ready to serve.<br />Place dates in shallow roasting pan. Bake on middle rack on preheated 450F (230C) oven 10 minutes. Flip dates. Bake until crisp, about 7 to 10 minutes. Remove from oven; drain on paper towel. Cool 5 minutes. <br />Arrange on plate; drizzle with honey.<br />Makes 18 (for 6 tapas servings).<br />This article ran in Starweek on June 5.<br /><br /><span style="font-weight:bold;">Albondiguitas al azafran</span><br />Penelope Casa is a world-renowned expert on Spanish cuisine. This recipe is excerpted from her updated cookbook, Tapas (Knopf, 2007, $38).<br />1/2 lb (225 g) ground veal<br />1/2 lb (225 g) ground pork<br />2 cloves garlic, minced<br />2 tbsp (25 mL) minced parsley<br />1 egg, lightly beaten<br />1 slice bread, crusts removed, soaked in milk or water and squeezed dry<br />11/2 tsp (7 mL) coarse salt Freshly ground pepper Flour for dusting<br />2 tbsp (25 mL) olive oil<br />2 tbsp (25 mL) minced onion<br />1/4 tsp (1 mL) sweet paprika, preferably Spanish smoked<br />1/2 cup (125 mL) veal or chicken broth<br />2 tbsp (25 mL) white wine Several strands saffron Minced parsley for garnish<br />In a bowl, mix together lightly the veal, pork, half of the garlic, 1 tbsp (25 mL) of the parsley, the egg, bread, salt and pepper. Form into very small balls, not larger than 1 inch (2.5 cm). Dust with flour.<br />Heat the oil in a shallow casserole large enough for all the meatballs. Brown the meatballs well on all sides. Add the onion and saute until it is wilted. Sprinkle in the paprika and cook for a minute. Stir in the broth and wine, bring to a boil, cover and simmer for 40 minutes.<br />Meanwhile, mash together in a mortar or mini processor the remaining minced garlic, the remaining tablespoon (15 mL) of parsley, the saffron and a little salt. Stir this mixture into the meatballs, sprinkle with parsley and serve.<br />These meatballs can be made several hours or even a day in advance and reheated.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPBM1LWWhARHQu_QzIFCRFttn3vgYe9yt3u3cIk21qft-2GKXRpBAhoVqg4alvotP36XoE4UGBzPtHlWgYCu5x3jqiulSy0ab2T7449QexUpWtd0ipYeks9biUawu0oEAk_1Ns9iLW_4/s1600/IMG_4722.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPBM1LWWhARHQu_QzIFCRFttn3vgYe9yt3u3cIk21qft-2GKXRpBAhoVqg4alvotP36XoE4UGBzPtHlWgYCu5x3jqiulSy0ab2T7449QexUpWtd0ipYeks9biUawu0oEAk_1Ns9iLW_4/s320/IMG_4722.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718390177443429282" /></a><br /><br /><span style="font-weight:bold;">Tortillitas de gambas (Cadiz)</span><br />Directions follow <a href="http://www.youtube.com/watch?v=Md7BM9Ex9K0">here</a>:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5bqUW_2vGKsrrsw2PW5lyU6Jac9gw8DmxwxCozuSG2S3qAJpHqgRXnH9m7FBA71C0w1K4-c0ahLqetCnlDEzgk3vQWRPf_JGxNT8at3loqfRM6ZPclcmWI2MqvsUMd2BIsbLe1zOyRY/s1600/IMG_4723.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5bqUW_2vGKsrrsw2PW5lyU6Jac9gw8DmxwxCozuSG2S3qAJpHqgRXnH9m7FBA71C0w1K4-c0ahLqetCnlDEzgk3vQWRPf_JGxNT8at3loqfRM6ZPclcmWI2MqvsUMd2BIsbLe1zOyRY/s320/IMG_4723.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5718390185600508098" /></a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-8293926632542079102012-03-07T19:20:00.003-08:002012-03-07T19:48:47.661-08:00Spain - Ceviche to startGood evening gourmands! About a week and a half ago we visited Spain and enjoyed many culinary delicacies. Funny story: due to the fact that I tweeted about visiting Spain, one of my colleagues asked me last week how I enjoyed my visit - since I travel a lot for rugby, it didn't seem that out of the question that I may have actually gone there for the weekend...it's too bad that wasn't actually the case!<br /><br />In lieu of an actual visit, I feel like we had a wonderful experience with many Spanish foods. I am just going to post one of the appetizers tonight. It's called Ceviche and is actually raw fish that is cooked using only freshly squeezed lime juice. Added onto a bed of what essentially amounts to guacamole, it is extraordinarily flavourful. We highly recommend it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSttrkp2IqPCVU5NQSHn7E-_5zS7HGHgo2nNQDwWqiJvVwUCy3dm_SrpS1dFkcwttDOOoo9DNM55CctNarEuqSy-nHJJRZK2co-cC2trCTcQtsA_aOLT7XLbRRv37XskSHoN-vHEiy9OA/s1600/ceviche.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSttrkp2IqPCVU5NQSHn7E-_5zS7HGHgo2nNQDwWqiJvVwUCy3dm_SrpS1dFkcwttDOOoo9DNM55CctNarEuqSy-nHJJRZK2co-cC2trCTcQtsA_aOLT7XLbRRv37XskSHoN-vHEiy9OA/s400/ceviche.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5717368100015511202" /></a><br /><br />Recipe can be found below or at: http://www.spain-recipes.com/ceviche.html<br /><br /><span style="font-weight:bold;">Ceviche</span><br />You can use almost any firm-fleshed fish for this Spanish influenced dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acidic lime juice. Adjust the amount of chilli according to your taste.<br />Serves 6<br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned (we used sushi grade salmon)<br />Juice of 3 limes<br />1-2 fresh red chillies, seeded and very finely chopped<br />1 tablespoon olive oil<br />Salt<br /><span style="font-weight:bold;">For the garnish</span><br />4 large firm tomatoes, peeled, seeded and diced<br />1 ripe avocado, peeled and diced<br />1 tablespoon lemon juice<br />2 tablespoon olive oil<br />2 tablespoon fresh coriander leaves<br /><br /><span style="font-weight:bold;">Preparation</span><br />Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.<br />Mix all the garnish ingredients, except the coriander, together. Set aside.<br />Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more.<br />To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-66880749314712822562012-03-06T19:41:00.002-08:002012-03-06T19:45:00.917-08:00Quinoa: I know it's not a country...but it sounds like oneYes, I know it's really not a country. However, I've enjoyed this recipe so much I just feel like I need to share it with the world! Updates from Spain (which we did last weekend) will be forthcoming. In the meantime, make this granola. I have found it's easiest to just guesstimate the measurements when buying the ingredients at Bulk Barn, then you don't really even have to measure and it makes the whole thing come together quite quickly!<br /><br /><span style="font-weight:bold;">Ultimate Granola</span><br />~ makes 7 cups ~<br />From the Quinoa 365 cookbook (http://bit.ly/e8iAPQ) by Green and Hemming, 2011.<br /><br />A. 2.5 cups large flake rolled oats<br />B. ¾ cup whole almonds<br />C. ½ cup pumpkin seeds<br />D. ½ cup sunflower seeds<br />E. 1/3 quinoa (uncooked)<br />F. ¼ cup flaked coconut<br />G. ¼ cup walnut pieces<br />H. ¼ cup sesame seeds<br />I. 1 cup maple syrup<br />J. 1 tsp pure vanilla extract<br />K. 2 tsp cinnamon<br />L. 1/3 cup dried cranberries<br />M. ¼ cup raisins<br /><br />Directions:<br />Measure A-H into large bowl and mix well. Combine I and J in separate bowl and pour over dry mixture. Stir well. Sprinkle K into mixture. Spread out on baking sheet and cook at 225° for one hour. Cool. Add L and M into mixture after it has cooled. Granola stores for four weeks.Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-45123629122990730832012-01-07T18:48:00.000-08:002012-01-08T05:51:08.381-08:00Italy and the Godfather Trilogy...entrees, salad and dessertHello folks! We're back again! There are a few recipes here that you just might enjoy, in fact, we highly recommend them!<br /><br />We've already shared the appetizer recipes with you and several courses followed. We had ravioli, then spaghetti and meatballs and homemade Italian bread, then salad and dessert. It was not a meal for the faint of heart!<br /><br /><span style="font-weight:bold;">Ravioli</span><br /><a href="http://www.pasta-recipes-by-italians.com/images/porcini-mushroom-pasta-flour.jpg"><span style="font-style:italic;">Mushroom Pasta Dough</span></a><br />We apologize in advance for the long-winded explanation. This is just what is on the website verbatim. Ignore if you've done this before!<br />1½ cups All purpose flour, sifted<br /> ¼ cup Semolina flour, sifted<br /> 1 tsp Salt <br />2 Eggs<br /> 1 tsp Olive Oil<br /> ¼ cup of dried porcini mushrooms<br />Boil about a half a cup of water in a sauce pan and pour it over the dried porcini mushrooms. Cover and let them sit for about 30 minutes.<br />Drain the mushrooms (save the water if you're going to make a porcini sauce or to add water to the dough if it's too dry) and place them in a food processor. Blend until smooth with no large lumps.<br />Add the eggs and Olive Oil to the processor and pulse to blend but don't make it frothy.<br />Pour that mixture into the well you've formed in the pile of flour and mix with a fork until blended enough to get your hands in there. You're going to knead the dough to the right consistency. Usually about 10 minutes and then set in a bowl covered to sit for about an hour.<br /><br /><span style="font-style:italic;">Filling</span> - this one is out of Kristin's head:<br />garlic<br />onion<br />asparagus<br />sweet red pepper<br />fried in a bit of bacon grease<br />and a bit of red wine (reduced to mushy consistency)<br />add whipped 2% cottage cheese with a splash of buttermilk till it looks right...and yes, it definitely tasted right!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kj2C6cVOF7pnQImFfD7wiAScqFwDzHEZ-Y_d2JMfqn5hTYgaaMezcwUlAjtsctYliVzXuxI_NE38ec5IMazsH6xRXwuXOmm6JTvds5181cNojXdKJr6PvJ385Xoa9rlloNHrxhEMXLo/s1600/ravioli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kj2C6cVOF7pnQImFfD7wiAScqFwDzHEZ-Y_d2JMfqn5hTYgaaMezcwUlAjtsctYliVzXuxI_NE38ec5IMazsH6xRXwuXOmm6JTvds5181cNojXdKJr6PvJ385Xoa9rlloNHrxhEMXLo/s400/ravioli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695094547381934882" /></a><br /><br /><span style="font-weight:bold;">Spaghetti</span> (thank goodness for <a href="http://www.food.com/recipeprint.do?rid=288125">KitchenAid mixers</a>!)<br />Ingredients<br />2 cups semolina flour<br />2 cups all-purpose flour ( I prefer bread flour for higher gluten)<br />2 large eggs, well beaten<br />1 tablespoon extra virgin olive oil<br />1/2 teaspoon salt<br />1 cup cold water<br />Directions<br />Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.<br />In a separate bowl, combine the eggs & beat well with a fork.<br />Add extra-virgin olive oil to the eggs and mix with a fork.<br />Add the cold water to the egg & olive oil mixture, and mix with a fork.<br />Pour the liquid ingredients into your mixer bowl and attach the flat beater.<br />Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.<br />Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.<br />Page 2 of 3Perfect Homemade Pasta or Spaghetti for Kitchenaid Mixers (cont.)<br />Directions<br />Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency. (Achieving the right consistency isn't hard at all -- I got it just right the very first time I tried this recipe).<br />Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).<br />Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.<br />Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.<br />Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.<br />Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.<br />Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.<br />Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.<br />Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.<br />To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.<br />After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).<br />When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.<br />Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.<br /><br /><span style="font-weight:bold;">Meatballs</span><br />2 lbs lean ground beef (you can raise your own cow, just like K&V if you want to go the extra mile)<br />1/2 c. parmesan<br />1/2 c. italian breadcrumbs<br />2 eggs<br />some extra basil and oregano<br />splash of red wine<br />Mix all together and adjust seasoning as necessary. Brown in saucepan before adding to sauce.<br /><br /><span style="font-weight:bold;">Homemade Canned Pasta Sauce</span><br />Sorry, it's a trade secret. I made this sauce with Kris in September and she won't even tell me what the exact portions are in it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyD_awtr24FgiebFtF9z9MgqgnwI_rAkkSLi2m8Cc8aLz0qAp9EnW36ehMZIP7t_EWy0G7GeHiInXLeDStzGrPl1sJxLjOyJDJ0JRbYuGI-8d7ZbGbkx7sXw694b2_h-RG-uu6AG52T0/s1600/spag+and+meatballs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyD_awtr24FgiebFtF9z9MgqgnwI_rAkkSLi2m8Cc8aLz0qAp9EnW36ehMZIP7t_EWy0G7GeHiInXLeDStzGrPl1sJxLjOyJDJ0JRbYuGI-8d7ZbGbkx7sXw694b2_h-RG-uu6AG52T0/s400/spag+and+meatballs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695094769084074818" /></a><br /><br /><span style="font-weight:bold;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/basic-italian-bread-recipe/index.html">Italian Bread</a></span><br />Good ol' Emeril and his Basic Italian Bread recipe from The Food Network. Bam!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpbPmW-ZURtDTeJpKjOwkXjX6s1XaO3MQm0ILPYXZczOZ3l19PGBdadcr-9la7mg-ihIbwqwfXmMrt19XPezwRJoi79-b0glxkZDkbPxEEkCTTZOsrFPnKiVZ6yWJeiDJFCUm390E3ZM/s1600/bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpbPmW-ZURtDTeJpKjOwkXjX6s1XaO3MQm0ILPYXZczOZ3l19PGBdadcr-9la7mg-ihIbwqwfXmMrt19XPezwRJoi79-b0glxkZDkbPxEEkCTTZOsrFPnKiVZ6yWJeiDJFCUm390E3ZM/s400/bread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695095027784519330" /></a><br /><br /><a href="http://www.epicurious.com/recipes/food/views/Fennel-Watercress-and-Endive-Salad-with-Toasted-Pine-Nuts-104805"><span style="font-weight:bold;">Fennel, Watercress and Endive Salad with Toasted Pine Nuts</span></a><br />This is another recipe from Epicurious.com. What a wonderful website! It calls for reduced balsalmic vinegar in the recipe. We used the already reduced Sua Maesta vinegar that Rob bought me for Christmas. It's, simply, heavenly. Also, for some reason three grocery stores in Kingston didn't have watercress so I used arugula instead with no issues. It still cleansed the palate and tasted great!<br /><br /><span style="font-weight:bold;"><a href="http://www.italianchef.com/index.html">Cannoli</a></span><br /><span style="font-style:italic;">Shells:</span><br /> 1 3/4 cups flour<br /> 1 tablespoon sugar <br />pinch of salt <br />2 tablespoons of butter, melted <br />3/4 cup Marsala wine<br /> egg white<br /> 2 quarts vegetable oil for frying <br /><br /><span style="font-style:italic;">Filling: </span><br />1 15oz container of Ricotta cheese (small adjustment, we used cottage cheese since the stores were closed!)<br />1/2 cup of sugar <br />1 teaspoon of vanilla <br />1/4 cup of mini chocolate chips<br /> confectioners sugar for dusting<br />1. In a mixing bowl combine flour, sugar and salt. Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed.<br />2. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours.<br />3. Roll out the dough until very thin. cut dough into 4-inch rounds, and roll again until very thin.<br />4. Roll each piece tightly around a cannoli tube. Seal with egg white.<br />5. Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees.<br />6. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.<br />7. In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips.<br />8. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately.<br /><br />Sorry, no photo...we were well into the third movie by then!<br /><br />In any case, the film and the food was superb. Thank you to Mario Puzo, Francis Ford Coppola, Al Pacino, Marlon Brando, Diane Keaton, James Caan, Robert Duvall and to our wonderful gourmet club!Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-11901431084664727722012-01-04T14:25:00.000-08:002012-01-04T14:58:04.108-08:00Italy and the Godfather Trilogy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3T7hvsTk_0RPuQqtaxbxj729ON_jjV9duK0V06lHETEr3Fuv4a_AzUl21OPgGNcpI6MAK1W-KmOm2ehm6jcv2l5easH0y9uRIh185_hvgRZXX-hSdTG_0YiaBhinfEmIqhB1JpGn_RKs/s1600/table.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3T7hvsTk_0RPuQqtaxbxj729ON_jjV9duK0V06lHETEr3Fuv4a_AzUl21OPgGNcpI6MAK1W-KmOm2ehm6jcv2l5easH0y9uRIh185_hvgRZXX-hSdTG_0YiaBhinfEmIqhB1JpGn_RKs/s400/table.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693914804467590370" /></a><br /><br />So, Italy is now the default country for the Alphagenarians. Yes, we have now visited thrice. However, it was the third visit, just the other day, that may have been the most interesting for reasons culinary and more. The main purpose was to watch The Godfather film trilogy as several in our group of six had not seen all or some of the three movies. However, as is our want, we decided to feature some wonderful food along with the viewing for our own pleasure. We started eating at 4pm...and finished around 2am or so as we were finishing the final film of the trilogy. Poor Michael...how is it that my heart can go out to a gangster?<br /><br />In any case, here are some of the highlights of the evening...err, night...10 hour food-a-thon?<br /><br /><span style="font-weight:bold;">Antipasti platter</span><br />Plum tomatoes, sliced<br />Bocconcini, sliced<br />Avocado, sliced<br />Basil, chopped and sprinkled on the above<br />Heavenly olive oil, drizzled on all<br /><br /><span style="font-weight:bold;">Sicilian Caponata</span><br /> 1/2 cup olive oil<br /> 2 eggplants, cubed<br />1 onion diced<br />1 celery stalk chopped<br />1 garlic clove<br />salt and hot pepper flakes. <br />Fry all together at high heat for 5 minutes.<br />When softened and goldened, add 3tbs capers, handful of olives and 3tbs pine nuts. Stir.<br />Add 4tbs of red wine vinegar. Stir and cook for a short while. <br />Add 1 can of plum tomatoes chopped. Bring to boil, then simmer for 25 or 30minutes.<br />Alicia also used a food processor to make the consistency more consistent (I can say that, right?!?!). <br /><br />Rob and I got to the point of actually not using the crostini provided as a vehicle for caponata delivery, but instead just heaped it on a plate and used a spoon. I am definitely making this for lunches to take to work in the near future. Looks like an easy multi-tasking dish, too. <br /><br />I made the <a href="http://alphagourmet.blogspot.com/2009/12/on-to-italy.html">Arancine</a> (or risotto balls) that we made our on first official visit to Italy, and they were very tasty! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcm1sSuc8LnSCajLRJC0PSFiTT4OdJ58NpkbaB9nsedDAK_L2NIAMCxCA2AyckbW5NBfKW32MMvx9_wfwtrgebMFbR3849mmNneMPN-hDn5aSnDPMqfYvVzOLQatT1xL4KsbcjoixMGA/s1600/IMG_4368.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcm1sSuc8LnSCajLRJC0PSFiTT4OdJ58NpkbaB9nsedDAK_L2NIAMCxCA2AyckbW5NBfKW32MMvx9_wfwtrgebMFbR3849mmNneMPN-hDn5aSnDPMqfYvVzOLQatT1xL4KsbcjoixMGA/s320/IMG_4368.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5693914609509448946" /></a><br /><br />More to follow on the dinner and dessert. We had a ravioli course, a spaghetti course, a salad course (Italians eat their salad after the entree - don't worry this is still chronologically organized!) and dessert.Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-71219032861889892242012-01-03T08:20:00.000-08:002012-01-03T08:22:55.094-08:00Russia desserts - I know we're out of order!The Russian dessert was a bit of an amalgamation of several recipes, according to K&V. Here is the amalgamation:<br /><br /><span style="font-weight:bold;">RUM AND BUTTER SAUCE </span><br />1/4 c. butter<br />1 c. brown sugar<br />3 tbsp. cornstarch<br />2 c. water<br />1 tbsp. lemon juice<br />2 tbsp. vanilla<br />Rum or rum extract, to taste<br />Bring butter and sugar to a boil. Mix cornstarch with water; stir into butter and sugar mixture. Boil and stir until thickened. Add lemon juice, vanilla and rum or rum extract.<br /><br />and.....<br /><span style="font-weight:bold;">RUSSIAN COFFEE CAKE </span><br />1/2 c. butter<br />1 c. white sugar<br />2 eggs<br />2 c. flour (not sifted)<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1/2 tsp. salt<br />1/2 pt. sour cream<br /><br />MIXTURE<br />1/2 c. brown sugar<br />1 tsp. cinnamon<br />2 tsp. flour<br />2 tsp. butter<br />1/2 c. walnuts<br /><br />Mix first 8 ingredients together then alternate flour and sour cream mixture with second 5 ingredients with walnut mixture on top. Bake in tube pan 9 inch and bake at 350 degrees for 40 minutes. Grease pan and flour.<br />Both recipes from: <a href="http://www.cooks.com/">www.cooks.com</a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-17264215178251983762011-12-29T18:14:00.000-08:002011-12-29T18:39:37.942-08:00From Russia with Love...and yumminessSo, we finally made it to 'R' of the alphabet and the last six months of delay are almost entirely my fault. My sincere apologies to my AlphaGourmet mates...seriously, just too much time on the road. Thank goodness I love what I do and all of you are supportive of my endeavours! <br /><br />Interesting, there are many similarities between Russian fare and Canadian...I suppose we do share a similar geography so it's not entirely unreasonable. So, apps fell to Rob and I and we decided to go with the prototypical Borscht and then some smoked salmon and caviar...except finding caviar in Kingston is apparently easier said than done at Christmas time. Rob tried the "go to" local place called <a href="http://www.cookesfinefoods.com/coffee.html">Cooke's</a> but even they were sold out of the good stuff! So, we settled for the "low-end" caviar. It still tasted good, especially with whipped cream cheese and capers. <br /><br />The <a href="http://www.epicurious.com/recipes/food/views/Borscht-357129">Borscht recipe</a> is from Epicurious.com. I used a homemade vegetable broth and also some sodium reduced beef broth. It seems like many soups have too much salt and even though it's probably the flavour I love most, it can be overwhelming. It was surprisingly easy to make and very much like an average broth based soup that I make whenever I need to clean out the fridge. Beets are a bit of a challenge to grate (wear an apron!) and add excellent flabour. <br /><br /><a href="http://3.bp.blogspot.com/-c96kek_9XbI/Tv0kAou9TZI/AAAAAAAAAtQ/Fdhq1_mlxlU/s1600/Russia%2BDec%2B2011"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="http://3.bp.blogspot.com/-c96kek_9XbI/Tv0kAou9TZI/AAAAAAAAAtQ/Fdhq1_mlxlU/s400/Russia%2BDec%2B2011" border="0" alt=""id="BLOGGER_PHOTO_ID_5691745097419148690" /></a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-9298565416688076942011-12-29T14:53:00.000-08:002011-12-29T17:59:47.642-08:00Italian antipasti platter and more1It really needs to be seen to be believed...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCAPhxxZERriZQKZQ17ohmWxPJueq-UiHqr6qTjwj4XCPDblhhQfFtVrJeSzjI_TWa8qmPr6p-2pTMj5kpLB7PGpFwH5Ge_R-_ECx9hen-6JqmtOksz424xHh9hFjtixMe1_eYdVCcUg/s1600/IMG_1370.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCAPhxxZERriZQKZQ17ohmWxPJueq-UiHqr6qTjwj4XCPDblhhQfFtVrJeSzjI_TWa8qmPr6p-2pTMj5kpLB7PGpFwH5Ge_R-_ECx9hen-6JqmtOksz424xHh9hFjtixMe1_eYdVCcUg/s400/IMG_1370.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691687780848997634" /></a><br /><br />And the rest of the wonderful antipasti:<br /><br /><span style="font-weight:bold;">Funghi Marinati con Olio e Limone</span>Mushrooms Marinated with Oil and Lemon<br />1 pound fresh button mushrooms<br />½ lemon, freshly juiced<br />2 tbsp extra virgin olive oil<br />2 tbsp red wine vinegar<br />2 cloves garlic, cut in thick slices<br />2 tbsp fresh Italian parsley, finely chopped<br />½ tsp salt<br />¼ tsp pepper<br /><br />Directions:<br />1. Wash mushrooms quickly as they can get waterlogged otherwise. You also can brush them clean if they are not too sandy. <br />2. Steam mushrooms in a large double boiler for 3-4 minutes or until tender. Drain on paper towels and pat dry.<br />3. Meanwhile, combine all ingredients in a small bowl and set aside. Put mushrooms in a medium-sized mixing bowl. Pour liquid over all, cover, and refrigerate for at least 2 hours. Stir occasionally. About ½ hour before serving, remove from refrigerator, discard garlic, stir again, and transfer mushrooms to a serving dish. Serve at room temperature.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pcbhYhzy0jxM66q5txYAr-pQh-3xOxlhSEUSGPQavjgOTfr7c7KW2yVV8X7rZMzAb61djr4cWpOGspZellrHzxEKsLIt97gcrthZKKixBuhns8h9pZZjNGGyWKDTp269N7-DkSypyLs/s1600/IMG_1375.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pcbhYhzy0jxM66q5txYAr-pQh-3xOxlhSEUSGPQavjgOTfr7c7KW2yVV8X7rZMzAb61djr4cWpOGspZellrHzxEKsLIt97gcrthZKKixBuhns8h9pZZjNGGyWKDTp269N7-DkSypyLs/s400/IMG_1375.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691733414545706834" /></a><br />The mushrooms are in the bowl on the right side.<br /><br /><span style="font-weight:bold;"><a href="http://www.cookingwithpatty.com/italian/recipe/feta-triangles">Feta triangles</a> – Triangoli al ripieno di feta</span><br /><br />If you want to surprise your guest with something different this is the right appetizer: puff pastry wrappers filled with feta cheese. It’s quick, easy and really tasty. Be careful you can become addicted to them! This is also a good recipe to make with your kids or for kids.<br /><br />Ingredients:<br />1 8oz. sheet frozen Puff pastry, thawed<br /> 6 oz. Feta cheese 1 large egg<br />It makes about 9 triangles.<br /><br />Instructions:<br />1. On a lightly floured surface roll the puff pastry sheet into a 12-inch square and cut it into 9 squares. 2. Crumble the Feta cheese add the egg and mix until well combined. 3. Put equal amount of the filling (about 1 Tbsp.) onto the center of each square. 4. Fold the dough over to form a triangle. Press the edges of the dough together and then use the tines of a fork to seal the edges. 5. Cover a baking sheet with parchment paper and arrange the Feta Triangles. 6. Bake them in a preheated oven for about 15 minutes at 400° or until golden brown. 7. Let them cool on a rack for few a minutes and serve warm.<br /><br /><span style="font-weight:bold;">Celery Boats filled with Gorgonzola Cheese</span><br /><br />A classic Italian appetizer more common in the North of our peninsula where Gongonzola cheese is produced. I’m a Gongonzola cheese lover, but if you’ve never tasted it I suggest you to try it before preparing this recipe. Gorgonzola has a characteristic taste and a distinctive flavour and for some of you it could be too strong. The best way to taste it is to leave it out of the fridge for at least 30 minutes before serving. Don’t substitute Gorgonzola with blue cheese, Rockford or Stilton because they seem similar but they’re not. The cheese used in this recipe is the sweet variety which is creamy and slightly spicy, not the spicy and hard type which resembles the above mentioned cheeses.<br /><br />Ingredients:<br />4 crisp celery stalks <br />1/2 cup soft Italian Gorgonzola cheese <br />1 Tbsp. finely chopped walnuts<br /><br />Instructions:<br />1.Trim the stalks and cut them into 4-inch pieces. 2. In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well combined. 3. Fill the celery sticks with the cheese mixture and chill before serving.<br /><br />Recommended resources: <a href="http://www.gorgonzola.com/en/">Consortium for the Protection of Gorgonzola Cheese</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFT_eCMVydaQBYInT7OOTks068K3r45TxjirdeszFT-NOE80ces5Oexwkeyea19aE-KnN-A0voiSa-l-c2uUrzmU6WF03YOx-7mkAfjlH6zGqw8GJMl9aIov9aI7XLEor7aoF-Be6u40/s1600/IMG_1405.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFT_eCMVydaQBYInT7OOTks068K3r45TxjirdeszFT-NOE80ces5Oexwkeyea19aE-KnN-A0voiSa-l-c2uUrzmU6WF03YOx-7mkAfjlH6zGqw8GJMl9aIov9aI7XLEor7aoF-Be6u40/s400/IMG_1405.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691734731616992722" /></a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-31385191575946063352011-12-29T14:33:00.000-08:002011-12-29T14:53:31.799-08:00Italy Redux mainsFrom Gordon Ramsay's <span style="font-style:italic;">World Kitchen</span>:<br /><br /><span style="font-weight:bold;">Spinach, ricotta and pine nut ravioli with sage butter</span><br /><br />Pasta dough:<br />Pinch of saffron strands<br />1 Tbsp boiling water<br />4 cups Italian "00" flour<br />1/4 tsp fine sea salt<br />4 medium eggs, plus 6 egg yolks<br />2 Tbsp olive oil<br /><br />Filling:<br />2 Tbsp olive oil<br />2 garlic cloves peeled and minced<br />1 lb spinach leaves<br />1 Tbsp butter<br />1/4 tsp freshly grated nutmeg<br />Sea salt and black pepper<br />2/3 c ricotta cheese<br />2 3/4 oz Parmesan, grated<br />2/3 c pine nuts, toasted<br />Squeeze of lemon, to taste<br />Beaten egg, for brushing<br /><br />Sage butter:<br />5 Tbsp butter<br />2 Tbsp heavy cream<br />6 sage sprigs, leaves shredded<br /><br />Directions:<br />For the pasta, lightly crush the saffron in a bowl, pour the boiling water over it and let infuse until cooled. Spout rest of the ingredients into a food processor, add the saffron water, and whiz until the mix resembles coarse crumbs; add a little more water if needed. Tip into a bowl and press into a ball. Turn onto a lightly floured counter and knead until smooth. The dough should be soft but not sticky; if it feels too wet, knead in a little more flour. Wrap in plastic wrap and chill for 30 minutes. <br /><br />To make the filling, heat the olive oil in a large skillet and pan fry the garlic until lightly golden. Add the spinach and cool for 2-3 minutes until the liquid released has been absorbed. Increase the heat slightly and stir in the butter, nutmeg an seasoning. Drained roughly chop the spinach. In a large bowl, beat together with the ricotta, Parmesan and the toasted pine nuts. Stir in the spinach and touch of lemon juice. Taste and adjust seasoning if necessary, then cover and chill for at least 30 minutes. <br /><br />Cut the pasts into 8 pieces, roll into balls, and keep each wrapped until needed. Using a pasta machine, roll each ball into a long sheet about 32" x 5".cover with damp dish towel. Prepare ravioli with filling.<br /><br />For sage butter, melt butter until it begins to brown. Take off heat and let stand one minute then strain through a strainer into a clean pan. Heat slowly then stir in cream and sage.<br /><br />Bring large pan of lightly salted water to boil, add ravioli and cook 2-3 mins. Drain well and toss with sage butter. Serve with extra Parmesan.<br /><br />On page 38-39 of the cookbook, there are some fairly detailed photos of Ramsay making ravioli. Since I am not an expert, I definitely found this helpful! To be clear, while I enjoy Ramsay's cooking I cannot stand his cooking shows where he berates everyone except himself in the kitchen. Isn't good food about good life and enjoyable living?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy0c8D6bzhXT-_bvm9TOKuU3WneecEOfQcHEHuxGSX32fUbO6agJO674Hr_6pFExfdpX8IQR0TsazUOHJxlZgyQW4xkIcZ8pPnAArTiuxWEg-rvIITSJ9d1Z39BqrliPZH4uQnp-UI6s/s1600/IMG_1389.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVy0c8D6bzhXT-_bvm9TOKuU3WneecEOfQcHEHuxGSX32fUbO6agJO674Hr_6pFExfdpX8IQR0TsazUOHJxlZgyQW4xkIcZ8pPnAArTiuxWEg-rvIITSJ9d1Z39BqrliPZH4uQnp-UI6s/s320/IMG_1389.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691686791341279938" /></a><br /><br />We also made the <a href="http://alphagourmet.blogspot.com/search?updated-min=2009-01-01T00:00:00-08:00&updated-max=2010-01-01T00:00:00-08:00&max-results=35">marinated mushrooms</a> from the first Italian dinner. <br /><br />The following recipes are from <span style="font-style:italic;">Alvaro's Mamma Toscana: The authentic Tuscan cookbook</span> by Alvaro Maccioni. <br /><br /><span style="font-weight:bold;">Fagiolini alla Fiorentina (Florentine French Beans)</span><br />150g French green beans<br />1/2 cup olive oil<br />1 onion, chopped<br />1/2 tsp fennel seeds<br />1 Tbsp tomato purée diluted with a little water<br />Salt<br /><br />Clean the beans and then soak in cold water for 20 minutes. Drain and cook in boiling, salted water for 10 mins. Drain.<br />Heat oil in flameproof casserole and brown the onion in it with the fennel seeds. Add the diluted tomato paste and simmer 3-4 mins. Stir in the beans, season to taste. Cover and cook a further 15 mins. We didn't cooked for this extra time since we like the beans crunchy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KMhUFmIp6LAP6TvPaHr04zkqJoTp1dDl_U-zSPj9EGQrXQlBVrd5vf3CXU7kUWpw0uOFTjsvz_f0b5bIeSkRTqE4JryQlT0Vi26OswFBRDz3KdxRkDn9Qak1HYcDY5CzAi2Ae2Cpyl0/s1600/IMG_1402.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KMhUFmIp6LAP6TvPaHr04zkqJoTp1dDl_U-zSPj9EGQrXQlBVrd5vf3CXU7kUWpw0uOFTjsvz_f0b5bIeSkRTqE4JryQlT0Vi26OswFBRDz3KdxRkDn9Qak1HYcDY5CzAi2Ae2Cpyl0/s320/IMG_1402.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691685847787809346" /></a> The beans are in the middle of the table - sorry, no close up this time!<br /><br /><span style="font-weight:bold;">Cipolla alla Grossetana (Tuscan stuffed onions)</span><br />8 onions<br />1/2 oz dried porcini mushrooms<br />2 Tbsp butter<br />4 oz minced veal<br />4 oz Italian sausage, skinned and chopped<br />1 egg<br />Salt, pepper, grated nutmeg<br /><br />Peel the onions and boil them for approximately 10 mins (I would go for 15-20 mins if I make them again). Drain. Carefully scoop out insides of the onions and chop them finely. Put aside the outer shells, ready for stuffing. <br />Meanwhile, soften the mushrooms in tepid water forms few minutes. Drain the mushrooms, reserving the liquid and squeeze to remove excess water.<br />Chop the mushrooms and fry them in butter. Add a Tbsp of water from the mushrooms and after 3 mins stir in the veal and sausage. Sauté until meat is cooked about 10 mins.<br />Pour the meat and mushrooms into a bowl and mix with the chopped onion flesh, the egg, a pinch of salt and pepper and nutmeg.<br />Place the onion shells in an oiled, deep casserole. Stuff them with the meat mixture. Pour a ladleful of water and/or mushroom liquid over the onions, cover and cook. Sprinkle now and then with own juices for about 10 mins.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdFQ8Qdtc8J73PvDhm2z411c2SDB9d823-aCBevyiAsRGaqqguZNfnpsvUtQ7n75gKkN6f6FXfBzNlXsWy5_8mb6YMvck4twctJzGhxpXBQeoDeDymQ5lMyxp2OyKCSWYxvUiZUyg-tw/s1600/IMG_1376.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdFQ8Qdtc8J73PvDhm2z411c2SDB9d823-aCBevyiAsRGaqqguZNfnpsvUtQ7n75gKkN6f6FXfBzNlXsWy5_8mb6YMvck4twctJzGhxpXBQeoDeDymQ5lMyxp2OyKCSWYxvUiZUyg-tw/s320/IMG_1376.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691686212596199746" /></a><br /><br /><span style="font-weight:bold;">Gnocchi di Spinaci al Forno (Oven baked Gnocchi)</span><br />1 lb, 2 oz spinach<br />2 1/4 c milk<br />1 Tbsp butter<br />7 oz semolina<br />2 eggs, beaten<br />1/2 c grated Parmesan<br /><br />White sauce:<br />2 Tbsp butter<br />2 Tbsp flour<br />2 1/4 milk<br />Salt and nutmeg<br />1/2 grated Parmesan cheese<br /><br />Preheat the oven to 425 F.<br />To make gnocchi:<br />Wash spinach, then cook in the water clinging to the leaves.<br />Let spinach cool, then squeeze dry in your hands. Finely chop it by hand or in a food processor.<br />Bring the milk to a boil. Melt butter into it and then rain in the semolina a little t a time, stirring constantly. Cook over a low heat for around 10 mins. <br />Remove from heat and blend in the spinach, the beaten eggs, the Parmesan and a pinch of salt, stirring vigorously. This step took FOREVER for us, so make sure you completely drain the spinach and boil the milk.... I love gnocchi, but I'm not sure if I'd make this one again...there must be a secret step that we didn't figure out!<br /><br />To make white sauce:<br />Melt the butter in a saucepan and add the flour, stirring energetically to a smooth paste. Stir in the milk and continue to cook, stirring all the time, until the sauce has thickened. Season with salt and nutmeg and add the Parmesan. <br /><br />Shape the gnocchi mixture into small pieces, place them in a buttered ovenproof dish and cover them with the white sauce. Bake for 20-25 mins.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdthA0Z44TNBVVVW4niB76Tyy_9K2Bhl-fTDcHl7gNcnTDyaWb9qLEY8nR3FRl0puJSKdv2z-yQ6_PU-uqjcdvt-xlnkA3MwIPjQWYSPaX7zgYcgjkcySu7DAvyxzpH7cHrFZ8hbAGxoI/s1600/IMG_1368.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdthA0Z44TNBVVVW4niB76Tyy_9K2Bhl-fTDcHl7gNcnTDyaWb9qLEY8nR3FRl0puJSKdv2z-yQ6_PU-uqjcdvt-xlnkA3MwIPjQWYSPaX7zgYcgjkcySu7DAvyxzpH7cHrFZ8hbAGxoI/s320/IMG_1368.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691685394966520146" /></a><br /><br /><span style="font-weight:bold;">Tonno Ubriaco (Drunken Tuna Fish)</span><br />1/2 c olive oil<br />1 garlic clove<br />1 onion sliced<br />1 Tbsp chopped fresh parsley<br />4 fresh tuna steaks<br />1 Tbsp white flour<br />3/4 c Chianti wine<br />Salt and pepper<br /><br />Put the oil in a frying pan and sauté the garlic, onion and parsley for a few minutes. <br />When the garlic has turned golden, remove it. Arrange the fish steaks in the pan and cook until done, about 1 min on each side. Season with. Salt and pepper and sprinkle the flour into the pan to thicken the cooking juices. After 2-3 minutes, stir in the wine.<br />Cook for a further 5 mins and then serve.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBPLS0Bba7x0kuEQNjnGufTP7XkfxPMoD8kARgaX4IB1sIxakvPaXhOWFQWUhyWtHwCZ3Fhfxh3lZxkOnNNsyUXiwHpaxY1uKxd2SsgAqEK_j07nrgsDkwhfMh76kzFYZjBmU3zTnrq8/s1600/IMG_1404.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBPLS0Bba7x0kuEQNjnGufTP7XkfxPMoD8kARgaX4IB1sIxakvPaXhOWFQWUhyWtHwCZ3Fhfxh3lZxkOnNNsyUXiwHpaxY1uKxd2SsgAqEK_j07nrgsDkwhfMh76kzFYZjBmU3zTnrq8/s320/IMG_1404.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691686620125228722" /></a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-37912321284729526392011-12-29T06:44:00.000-08:002011-12-29T07:13:07.418-08:00Italy ReduxFor our birthdays in June (Rob's birthday and my birthday fall one day apart), Rob decided that he didn't want to go with the original plan of Russia for 'R', and instead preferred to revisit our Italian repast. It was a fabulous meal and Rob's sister, Megan joined us for the evening, too!<div><br /></div><div>So, the Italian Redux meal had a wonderful cocktail to start - the Negroni. This is a relatively simple 1-1-1 recipe with one part gin, one part vermouth and one part Campari (bitters). Finish with a twist of lemon or orange. And, try not to drink too many or the Chianti won't taste as good at dinner...but I wouldn't know that...at all.</div><div><br /></div><div><br /><a href="http://3.bp.blogspot.com/-X-Q8OCPLWAo/TvyAxtNyGlI/AAAAAAAAArY/iEwBWmeuX6s/s1600/IMG_1381.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-X-Q8OCPLWAo/TvyAxtNyGlI/AAAAAAAAArY/iEwBWmeuX6s/s320/IMG_1381.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5691565620528814674" /></a><br /></div><div><br /></div><div>The dessert was Tiramisu...although I never did get the recipe! However, anything that is soaked in any sort of liquer is likely to taste rather good!</div><br /><br />Next post will have the Italian appetizers and mains included. <br /><br /><a href="http://2.bp.blogspot.com/-yhZq2ibRZNY/TvyDLUbChHI/AAAAAAAAArk/cPojCr_Ee5s/s1600/Italy%2BRedux%2Bdinner%2Bphoto.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 246px;" src="http://2.bp.blogspot.com/-yhZq2ibRZNY/TvyDLUbChHI/AAAAAAAAArk/cPojCr_Ee5s/s400/Italy%2BRedux%2Bdinner%2Bphoto.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5691568259573384306" /></a>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-77811305112845356562011-12-29T06:39:00.000-08:002011-12-29T06:43:22.648-08:00Quebec mealLike I said before, we "went regional" for Quebec. However, more than one set of unfortunate circumstances occurred that evening so much of what we ate is now beyond our memory. I do remember Welfare Pie for dessert (I'll have to clarify the correct French spelling of said dessert) and smoked salmon for appetizers. Since we have a Quebecois member, Alicia, she did almost all of the cooking/baking/preparations to wow us with her cultural standards...and while we don't have photos from the evening, rest assured, the food was very tasty.Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-26169386260355445672011-12-29T06:36:00.001-08:002011-12-29T06:39:14.599-08:00Portugal dessertOkay - only this I know for sure...the Portugese dessert involved pineapples and rum. I remember it being very yummy...but none of the other relevant details!<div><br /></div><div>If we discover more info, I'll post at a later date.<br /><div><br /></div><div><br /></div></div>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0tag:blogger.com,1999:blog-8340207039272289452.post-10434871477761191822011-12-28T13:19:00.000-08:002011-12-28T14:35:07.633-08:00Portugal mains...All of the following recipes from from Chefe Silva in <span style="font-style:italic;">Sabores de Portugal</span> (Tastes of Portugal) which was published in 2007 by Texto Editores. There are ten different regions of Portugal represented in the recipe book, but we weren't able to visit them all at once!<br /><br />Cook, eat, enjoy!<br /><br /><span style="font-weight:bold;">Caldo Verde</span> (kale soup, extremely popular in Portugal)<br />700g potatoes<br />60g chorizo or 120g smoked ham<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLDs-nEMiWsMCtzteGrpcndlb9UuhtsSmnuVS6JenGMVdQU-TlToXKgo1xxQwmXRgXUl8QkxATAhSPomTuw1ygAFjkb5u_WKhlk3LWtdi2qcw2euUueKz2FT1BZm5TGrES4Uk1x_Kb4yE/s320/IMG_0917.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691309664549652482" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 214px; " />1 litre water<div>1 onion<div>2 cloves garlic<br />olive oil to taste<br />200g kale (chopped extremely finely)<br />salt to taste<br /><br /><br /><div><br class="Apple-interchange-newline"><div><br />Peel and chop the potatoes, the garlic and the onion and bring them to the boil in a litre of water with the meat; season with a little salt. Simmer in a pan with the lid on. After cooking, take out the meat and strain through a colander (not sure this step is necessary!). Bring this to a boil again and add the kale; let simmer for about 25 minutes. Check the salt level and add the olive oil. Serve garnished with chorizo or smoked ham, either as an aside [sic] or cut into pieces and added to the soup and slices of bread (recipe follows).<div><br /><br /><br /><span style="font-weight:bold;">Bolos Podres (bread)</span><br />1 kg wheat flour<br />10 eggs<br />250g sugar<br />75g lard<br />75g butter<br />1Tbsp honey<br />1 Tbsp cinnamon<br />250 ml olive oil<br />50g baker's yeast<br />salt to taste<br /><br />Break the eggs in into an overproof bowl and add the sugar, baker's yeast and salt and crumble everything by hand. Heat the mixture for a short while. At the same time, boil the olive oil, lard, butter and honey. Place the flour and cinnamon with a trough in the middl</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVYN-JFMP44Io8Q_XhU4DOXLNleq6jZsT1r9e6B8FLodk6jul74GSdDrpO4-EFgG1MKNjdB91MIQNKYitJFuUZz1816DT3WusgQcwregbp-M5QeSyUNv6-pSJ7SSrmPhEHHEVPdqMyyk/s320/IMG_0918.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691298481316232562" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 214px; " /><div>e. Empty the hot eggs into the space and mix by hand. Then gradually add the hot fat (keeping a little for rolling out) and kneed as if making bread. When the misture has the consistency of bread dough, it is ready. Let it rise, covered with a towel and a blanket for five or six hours (check the dough so it doesn't overflow the container). After letting it rise, take small pieces of the dough and either braid together (as we did) or shape into rolls. Let stand and then bake in a moderately heated oven (300 Fahrenheit) for about 30-40 minutes.<br /><br /><br /><br /><span style="font-weight:bold;">Bacalhau a Lagareiro</span><br />4 "good sized" pieces of soaked salt cod<br />1.5 kg new potatoes<br />2 cloves garlic<br />150 ml of olive oil<br />1 onion<br />salt to taste<br /><br />Wash the potatoes, put them on a tray with a lot of rock salt, bake them at 350 Fahrenheit for about 40 mins. Take them out, shake off the salt and press them lightly. Meanwhile, charcoal grill the salted cod and place it on a serving dish with the potatoes. Cut the garlic into rings and fry them lightly in the olive oil and put them over the fish and potatoes. Garnish with raw onion rings and black olives. The note at the bottom of the page also reads: Bacalhau is salted cod and is considered one of the most characteristic foods in Portugese cuisine. It is said there are 365 different ways of cooking it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVYJzCqcRrPRnHmsFbRjBZUZnfKkXY4YGNb9o0g_bUI98D74VcI6euTNLZ3ym_lhW67OwzsZOkO23uz2DMh5L70Dr1BmZ6ENoVwvGnST1YqyZm8qXPrwFyWTjI-lD2KWmm7V9xxfzojg/s1600/IMG_0927.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVYJzCqcRrPRnHmsFbRjBZUZnfKkXY4YGNb9o0g_bUI98D74VcI6euTNLZ3ym_lhW67OwzsZOkO23uz2DMh5L70Dr1BmZ6ENoVwvGnST1YqyZm8qXPrwFyWTjI-lD2KWmm7V9xxfzojg/s320/IMG_0927.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691298723680552290" /></a><br /><br /><span style="font-weight:bold;">Coelho no Molho</span><br />1 rabbit (approx 2 kg)<br />1 Tbsp lard<br />40g butter<br />100ml olive oil<br />2 cloves garlic<br />1 large onion<br />1 Tbsp dry red pepper poste or chili paste<br />1 turnip<br />2 carrots<br />1 large potato<br />100g salted fattty bacon<br />150g peas<br />salt to taste<br /><br />Cut the rabbit into pieces and season with salt; fry it in hot lard and then drain it. In the fat which has remained, add the olive oil and the butter, the garlic and the chopped onions and stir until they start to brown; add the cleaned and chopped vegetable, the chili paste and the rabbit; add water to cover all the ingredients and season with a little salt; bring to a boil and cook. Remove the pieces of rabbit and puree the rest in a blender; season to taste. Cut the bacon into small pieces and fry it in lard. Serve the rabbit with the sauce poured over it and the slices of bacon (and bread if you so choose). Make a fried rice, according to your taste, to serve the dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10KIRkvvt8GIhdtdfWQYUvrj7r6FLBcuOhrz1d6M65x9Ru7cPAju-9FKKz9RbV242zLD8lFWkg83AvJQS5qyO_hJpJ1oQ5MJlOTKfgcN9jxCwKrlPVBzMXIJnLNyNCplfe-i45_OgYXY/s1600/IMG_0923.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10KIRkvvt8GIhdtdfWQYUvrj7r6FLBcuOhrz1d6M65x9Ru7cPAju-9FKKz9RbV242zLD8lFWkg83AvJQS5qyO_hJpJ1oQ5MJlOTKfgcN9jxCwKrlPVBzMXIJnLNyNCplfe-i45_OgYXY/s200/IMG_0923.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691307542574969826" /></a><br /><br /><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;"><br /></span></div><div><span style="font-weight:bold;">Polvo com Vinho de Cheiro</span><br />1.5 kg octopus (we used squid)<br />100 ml olive oil<br />2 cloves garlic<br />1 bay leaf<br />1 chopped onion<br />1 Tbsp tomato paste<br />1/2 tsp ground clove<br />red wine to taste<br />salt and hot sauce to taste<br /><br />Clean and wash the octopus (or squid) carefully and cut it into pieces; add the olive oil to a pan and add the crushed garlic, onion and bay leaf; fry until slightly brown. Add the octopus (or squid), the tomato, the clove and glass of wine. Do not add salt. Cover and let it cook over a moderate heat; keep on adding a small quantities of wine as required, but in such a way that the final sauce is suffienciently well-flavoured. Then season with salt and hot sauce, to taste, and serve, along with boiled potatoes or white rice.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWM3jkpUOfwQ8M63VUCT60L76hPzfJwGvQOEOpH_-5RhgVHtlZ2EUkV2h68FKKsOvXkaXKPAZT4YAJavlslQifGYl2BDVNtlwGQDRfR7JTDO1z1sYcps4qtHnFLKYOSRdDO6oNMgoVUF8/s1600/IMG_0925.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWM3jkpUOfwQ8M63VUCT60L76hPzfJwGvQOEOpH_-5RhgVHtlZ2EUkV2h68FKKsOvXkaXKPAZT4YAJavlslQifGYl2BDVNtlwGQDRfR7JTDO1z1sYcps4qtHnFLKYOSRdDO6oNMgoVUF8/s320/IMG_0925.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5691310258187644562" /></a><br /><br /></div></div></div></div></div></div>Beth Barz http://www.blogger.com/profile/14989131582669971135noreply@blogger.com0