tag:blogger.com,1999:blog-92092169153890574912024-02-07T03:02:27.836-08:00Tal's Domestic DiligenceTal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-9209216915389057491.post-45991277343371030232016-02-24T13:25:00.000-08:002016-02-24T13:25:00.537-08:00Gulab jamun and the luxury of time<div class="separator" style="clear: both; text-align: center;">
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Every year on my birthday, I decide to make myself a special dessert. Usually it is something that I've never made before, takes a long time or is special. It is a nice project for the day. When I discovered a recipe for gulab jamun in Maya Kaimal MacMillan's<a href="http://www.amazon.com/Curried-Favors-Family-Recipes-South/dp/0789206285" target="_blank"> Curried Favors</a>, I knew I had to make it.<br />
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Gulab jamun is one of those desserts that is all about sensory satisfaction. I had no idea what it was made out of, I just knew it was something I ordered for dessert when I went to the Indian place around the corner when I used to work in Washington, DC, in the mid-1990s.<br />
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My birthday is on November 13 and last year, it was not a good day for the world. I did not feel quite like having dessert that evening, so the dough balls rested in a tupperware container in the fridge until I felt like frying them up and making the syrup. I did that a few days later.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1t2wPUVmiw5jZUzOPdAAbdrEjZ35h8v-O_SiqLjPCjZnMvKEv9bO22h9raKng2DZGxGYnlO6HwnhuH5TFXJOCOcUcEoEde1siO0Q6yyWXIZPgXsv_V2IHaazmO16B45eZOjIxmYORkkJ/s1600/samsungcamerasummerfall2015+1393.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1t2wPUVmiw5jZUzOPdAAbdrEjZ35h8v-O_SiqLjPCjZnMvKEv9bO22h9raKng2DZGxGYnlO6HwnhuH5TFXJOCOcUcEoEde1siO0Q6yyWXIZPgXsv_V2IHaazmO16B45eZOjIxmYORkkJ/s320/samsungcamerasummerfall2015+1393.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cardamom and orange-flower water syrup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIeZNRgucDhp0F88EZFRRY3pffGdZkHxrY8_XzVqYog4lz97UVP_ay6Otks1q8eIHbgNmkmDdLkJFWaeYw_kU7hoy0MUNPQfqH_8U0_CmoEaXDRNUPn4Q1KLhCR4v9aCQNQtcGxIPq7kL/s1600/IMG_20151117_071902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIeZNRgucDhp0F88EZFRRY3pffGdZkHxrY8_XzVqYog4lz97UVP_ay6Otks1q8eIHbgNmkmDdLkJFWaeYw_kU7hoy0MUNPQfqH_8U0_CmoEaXDRNUPn4Q1KLhCR4v9aCQNQtcGxIPq7kL/s640/IMG_20151117_071902.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Heavenly.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tender and sweet.</td></tr>
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It is a comfort to know that the making of some complicated desserts can be stretched over a few days. Gulab jamun fit the bill. The scent of cardamom and orange-flower water, the sweetness of the syrup and the soft, yielding dough were the perfect remedy to soothe my broken heart.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14643191959233925459noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-59696572329565699752015-04-24T10:55:00.000-07:002015-04-28T11:15:18.883-07:00Baby Spice: Pain d’epices<div style="text-align: center;">
<b>Pain d’epices</b><o:p></o:p></div>
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<i>(from <u>Desserts</u> by Michel Roux. </i></div>
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<i>Roux writes that the
recipe is from Denis Ruffel of the Patisserie Millet in Paris.)</i><o:p></o:p></div>
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250 g / 9 oz honey<o:p></o:p></div>
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125 g/ 4.5 oz rye flour and 125 g/ 4.5 oz plain flour sifted
together<o:p></o:p></div>
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20 g/ 3/4 oz baking powder<o:p></o:p></div>
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125 ml/ 4.5 oz milk<o:p></o:p></div>
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3 eggs<o:p></o:p></div>
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50 g/ 2 oz sugar<o:p></o:p></div>
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1 teaspoon or so warm spices of your choice (cinnamon,
nutmeg, ginger, aniseed)<o:p></o:p></div>
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a few drops of vanilla or anise extract<o:p></o:p></div>
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Preheat oven to 325 degrees.<o:p></o:p></div>
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Warm the honey in a saucepan over low heat until liquid. I
use a mixture of rapeseed honey and wildflower honey. Let cool down to 77
degrees.<o:p></o:p></div>
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Put the flours and baking powder in a large bowl. Add the
honey, milk, eggs, sugar and whisk until smooth and creamy. Add the spices and extract.
(In Ruffel’s recipe, he adds 30 g/ 1 oz finely chopped candied lemon and orange
peel at this point. I’ve never added it and don’t miss it). Whisk everything together. It is a relatively
loose batter, Roux refers to it as a “paste”.<o:p></o:p></div>
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If you make the mistake of tasting the unbaked batter now, you’ll
have difficulty ever getting it into the oven...this batter tastes as good as
it smells. So, get a grip, and pour the batter into a loaf pan that has been
lined with greased parchment paper. Place the loaf pan on a baking sheet and bake
in the preheated oven for 30 minutes. After the first 30 minutes, slide a
second baking sheet under the first sheet and bake for another 30 minutes or
until tester pulled out of the center comes out clean. <br />
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The additional baking pan thing might seem fussy, but it
prevents the bottom of the cake from getting overdone while the dense middle
cooks thoroughly. The resulting cake has a consistent crumb layer top, sides
and bottom. Don’t skip this step or you will have a burned bottom (and I know
from burned bottoms).<br />
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<tr><td class="tr-caption" style="text-align: center;">Cool in the pan for 15
minutes. After 15 minutes, unmold and let cool on rack.</td></tr>
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I love to have a toasted, buttered slice for breakfast. It
is also a nice snack. The loaf keeps nicely when wrapped in plastic wrap
or in an airtight container. It also freezes perfectly.</div>
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Anonymoushttp://www.blogger.com/profile/14643191959233925459noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-2847512080999474092015-04-24T10:42:00.002-07:002015-04-24T13:59:15.233-07:00Pate de Foie: The apotheosis of meat loaf<div class="MsoNormal">
We discovered Wilson Farms Meats on a country drive many years ago. They are located on Route 28 in Catlett, Virginia. They only take cash, no credit cards or checks. You can call ahead and get them to put your order together (540)788-4615, but we never do that. We just show up and ask Maya what's good. She always answers, "EVERYTHING". And she's right. Everything they have is wonderful. </div>
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It is our source for Amish butter in 2-pound rolls. They have perfect steaks of any cut, fantastic cold cuts and cheeses...favorites are German bologna, blue cheese, smoked swiss cheese and double-smoked ham.Their bulk sausage (5 lb minimum) is versatile and handy to have in the freezer. They have great specialty sausages. I am particular to the spicy Cajun and my husband loves the Hungarian. We discovered Maya's paprika bacon just last fall. I now have a Wilson Farms version of my favorite pate recipe. Some French guy said it was the best pate I had ever made and I've made lots of pate in the last 15 plus years. </div>
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Over the years, I have adapted a recipe from a favorite
Time/Life Book from The Good Cook series called <u>Terrines, Pates and Galantines</u>. I love these books as they are thorough in ways you can't begin to imagine. The intriguing Contents page lists entries such as "Two strategies for handling brains" and "A leaf-encased surprise." The original recipe is (quite boringly) called Liver Terrine and appears on page 97. Here is my Wilson Farms version.</div>
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Process about one pound of chicken livers and 4 thick slices
of Wilson Farms paprika bacon until liquefied.( I have also put the livers and
pork through a meat grinder attachment on my KitchenAid mixer, it just depends
on how much you want to clean up.)<o:p></o:p></div>
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Mix in bowl with:</div>
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<o:p></o:p></div>
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one pound of Wilson Farms bulk sausage<o:p></o:p></div>
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1 minced shallot<o:p></o:p></div>
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3 or 4 minced large caper berries<o:p></o:p></div>
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2 teaspoons of ground pepper <o:p></o:p></div>
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2 ¼ teaspoons of salt<o:p></o:p></div>
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1 teaspoon of quatre epices (you can substitute ¾ t ground
ginger and ¼ t cinnamon)<o:p></o:p></div>
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3 Tablespoons of cream sherry or madeira or poison of your
choice<o:p></o:p></div>
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Line 2 small terrines with strips of Wilson Farms paprika bacon and fill with pate mixture. If you use a ladle, it makes it less messy. Once filled, you can wrap the bacon up over the liver mixture or trim it and top to fit the terrine.</div>
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Bake in a preheated 350 degree oven for an hour and a half. Check at the one hour mark and every 10 minutes thereafter to make sure that they don’t overcook.<o:p></o:p></div>
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Remove terrines from the oven, cover with layer of foil and let cool while compressing the terrines. I use canned goods to weigh things down.<br />
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Turn out onto a serving plate (or back into the terrine itself, which is what I do for easy serving). Eat with bread or crackers and pickled cornichons. Little squares of terrine make a decadent topping for deviled eggs, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd0jDVJMWu9IrZUHGHzcS7w-KBHkAgIZp7tNcZuSdccXlEKTO0NUKw5qNr44ANLxo7rWWDJj_ydzmcOjibGMQcKZc8PxQDc3t6-eiWOSJee_MObm0ECXLN6RoBOnEdO9WLxFcDhi1GEuZ/s1600/kitchenbaking+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd0jDVJMWu9IrZUHGHzcS7w-KBHkAgIZp7tNcZuSdccXlEKTO0NUKw5qNr44ANLxo7rWWDJj_ydzmcOjibGMQcKZc8PxQDc3t6-eiWOSJee_MObm0ECXLN6RoBOnEdO9WLxFcDhi1GEuZ/s1600/kitchenbaking+038.JPG" height="480" width="640" /></a></div>
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You can make this entire recipe with regular grocery store bacon and sausage and avoid a trip to Wilson Meats, but what fun would that be?</div>
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Anonymoushttp://www.blogger.com/profile/14643191959233925459noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-342924667773060122015-04-20T08:35:00.000-07:002015-04-20T11:55:11.033-07:00The only wing recipe you will ever need: Seriously. Make. These. Now.<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/AVvXsEhoC-l4tkWHk8noed3zjtpChXayNuBMrsdQyERAQRAIyL6IQdQs2-qIKHUx-m0RDGK__bFB2WKBCf8nDTg8-96DgX-WB7GEaPdyMIKAs6IKh0u2jPPi2fpS3Ig3F9byv8B8WtKHnffuI74B/s1600/IMG_7878-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC-l4tkWHk8noed3zjtpChXayNuBMrsdQyERAQRAIyL6IQdQs2-qIKHUx-m0RDGK__bFB2WKBCf8nDTg8-96DgX-WB7GEaPdyMIKAs6IKh0u2jPPi2fpS3Ig3F9byv8B8WtKHnffuI74B/s1600/IMG_7878-2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Smokified: Finger lickin'!</td></tr>
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<b>Chili
Chicken Wings <o:p></o:p></b></div>
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<b>(from <a href="http://www.kevindundon.com/">Kevin Dundon</a> who is not Asian but sure knows how to Asian it up)<o:p></o:p></b></div>
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<i>Pound together in a
mortar and pestle:<o:p></o:p></i></div>
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a few cloves of garlic<o:p></o:p></div>
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a 1” knob of ginger<o:p></o:p></div>
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1 or 2 whole hot chilis (hey, Peter!...you can even use pickled
peppers in a pinch, <o:p></o:p></div>
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just make sure they’re spicy, I’ve used pickled hot cherry
peppers)<o:p></o:p></div>
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a sprinkling of kosher salt to make things stay inside while
you begin pounding away<o:p></o:p></div>
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Once this is a nice paste that smells just this side of
delicious, think of someone who got on your wrong side and pound the frick out
of it some more. <o:p></o:p></div>
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Once you’ve worked out your aggressions, squeeze in the
juice of one lime and scrape everything from the mortar (or is it the pestle? Who
cares when you are making tasty!?) out into a large bowl. Zest, then add the zest
and the lime halves to this bowl, too. <o:p></o:p></div>
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Then throw in:<o:p></o:p></div>
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red chili flakes<o:p></o:p></div>
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a glug and a half of soy sauce<o:p></o:p></div>
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a couple glugs of olive oil<o:p></o:p></div>
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drip in a mess of honey to make it all thick and syrupy.
Once it is nice and messy, ADD MORE HONEY, because it is the magic of this
whole recipe and helps to temper the heat. <o:p></o:p></div>
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<o:p></o:p></div>
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Toss in chicken wings (about a pound or so) and stir to coat
well. I like wings that have been cut up at the joint so you have a
mini-drumstick and that part with two little bones. (The wing tip is for soup
and should be left out of this recipe as it is not the proper vehicle for
delivery of this coating.) <o:p></o:p></div>
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Marinate for a few hours in the fridge. Two should suffice
and more is fine.<o:p></o:p></div>
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Spread in one layer on baking sheet. Dump the lime halves
in, too. If you have too many wings for one layer, hold the rest back… fill
another sheet or they also freeze well. <o:p></o:p></div>
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Bake at 400 degrees for 25 or so minutes until brown,
caramelized and burny in spots. You will be fighting for these burny parts, so
the more, the better.<o:p></o:p></div>
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If you really like to feed your family well and have some
extra time, you can smoke these in a smoker at 225 degrees with an ounce of hickory
for about an hour and a half. <o:p></o:p></div>
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Mr. Dundon serves this with a Marie-Rose sauce that involves
mayonnaise, ketchup, brandy, tomato puree, Worcestershire and Tabasco. It is a
nice accompaniment and cools things down a bit but no one will complain if you
forget to make it.<o:p></o:p></div>
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As I am Asian, I eat these wings with rice. I have been told
that a meal doesn’t have to involve rice to be a meal. What!?! Don’t believe
them.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/14643191959233925459noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-301858854729284952015-03-04T15:23:00.002-08:002015-03-04T15:23:47.959-08:00Culture Clash: Breakfast in Banglamphu In a life before, my work involved occasional travel to foreign lands. I was often confronted with curious new foods on a meal-to-meal basis. I came to find my comfort zones in each of these places through much trial and error. On these travels, my dear boss once observed that the hardest foods to carry over from culture to culture were breakfast and dessert. Over the years I worked for him, Kevin had many insights, but this one has stuck with me: breakfast has a tough time hopping borders.<br />
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On my honeymoon many years ago, I was inordinately excited that there was a Japanese chef and that his breakfast spread included a rice soup bar with all manner of fixings, preserved meats, pickled bits and more. I can still picture that breakfast bar. Each day, I chose a different combination of stuff for my rice soup and it was always an adventure. It is sometimes fun to not have a clue what you're eating.<br />
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On our recent trip to Bangkok, we stayed in Banglamphu, not far from the Chao Phraya River and the Khlong (Canal) Banglamphu. We arrived in the city in the middle of the night after about thirty hours of travel. When we woke up to a rooster crowing somewhere nearby, we knew it was time to scope out breakfast. We found our new breakfast place down an alley, past a dark little wet market where light just peeked through the buildings. They had a variety of different Thai dishes and you could order them in bags to go or to eat there over a plate of rice. </div>
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We chose different things every morning. </div>
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There was a day our eyes were too big for our stomachs and we went overboard, but we dialed it back after that.<br />
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<tr><td class="tr-caption" style="text-align: center;">yes, I plan to eat all these bamboo shoots!</td></tr>
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There was a day that things were too spicy for me and I needed to use an ice cube to cool off my burning lips. I had been warned.<br />
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<tr><td class="tr-caption" style="text-align: center;">hot, hot, very hot.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddx2toL84Y-C7xLIPjK0yjzWL-XI7qi8JTOsWWI0VGZClh_vzScTHan7UdFTmIG3ZzDE-ruQefQdAH_Rd6Geyt7fIVGcU6gmjGhOoigUm9g8SOE7lZu0IF4iL1DPK1jjNyQEF51rbqilD/s1600/thailandjfcamerasamsung+071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddx2toL84Y-C7xLIPjK0yjzWL-XI7qi8JTOsWWI0VGZClh_vzScTHan7UdFTmIG3ZzDE-ruQefQdAH_Rd6Geyt7fIVGcU6gmjGhOoigUm9g8SOE7lZu0IF4iL1DPK1jjNyQEF51rbqilD/s1600/thailandjfcamerasamsung+071.JPG" height="320" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm suffering here.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhRKm0AqKBQRcWW4-ee05VVS1ONRdLPWRdQ5KEuQLNB11b0_S-lXTtKEVsxSE-Llwr8OVAbESN_4BE6_s9AwFHno8htsEiJesEEAuKfL5hAkTZmS_vGyMxWwtexkRgYb4wFITUJlENrOf/s1600/thailandjfcamerasamsung+072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhRKm0AqKBQRcWW4-ee05VVS1ONRdLPWRdQ5KEuQLNB11b0_S-lXTtKEVsxSE-Llwr8OVAbESN_4BE6_s9AwFHno8htsEiJesEEAuKfL5hAkTZmS_vGyMxWwtexkRgYb4wFITUJlENrOf/s1600/thailandjfcamerasamsung+072.JPG" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">still suffering, but it was worth it. really.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiBL7yR5TsY-y6Hnsl75Mz7gEzclCfG8MuZR-7Nfrpl8nlZ09KujZbhUnkbpJsWhehN4BA5gDcb0XMd-4gjCy1p7UxJv2Nz-FzyGEm0M6hTc_x76iz31gynPw4hZpAouRU6j7X5vZu0p5/s1600/thailandjfcamerasamsung+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiBL7yR5TsY-y6Hnsl75Mz7gEzclCfG8MuZR-7Nfrpl8nlZ09KujZbhUnkbpJsWhehN4BA5gDcb0XMd-4gjCy1p7UxJv2Nz-FzyGEm0M6hTc_x76iz31gynPw4hZpAouRU6j7X5vZu0p5/s1600/thailandjfcamerasamsung+051.JPG" height="640" width="360" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zQiFB5QPHmz23luiu63Lljn13cDVZ4KWuFiRM8rYlogmw1iHrtAZx9IO3jGE9ARegnpsE6Tv5aXyFBQVaHome7QsvyPoGbAAgAUrjGA8TyYy3BLZSp7Bb6PH_FL1mRccTjBw6dZC8S9B/s1600/thailandjfcamerasamsung+052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zQiFB5QPHmz23luiu63Lljn13cDVZ4KWuFiRM8rYlogmw1iHrtAZx9IO3jGE9ARegnpsE6Tv5aXyFBQVaHome7QsvyPoGbAAgAUrjGA8TyYy3BLZSp7Bb6PH_FL1mRccTjBw6dZC8S9B/s1600/thailandjfcamerasamsung+052.JPG" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Jean-Francois asked for extra fried garlic with every meal. It was caramelized and sweet and absolutely sublime.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwkD_RPzyoz7UWP9PsGoHb_eueWua40r8_ZWULs3HFs69ULRwJd4sdTiNHL_BZw5LO1-g2KcKQVcgZCrQyAwgDgjxqT8yZWKzGLc14kWYEFAuIsPf2W47BHTDiyVJdstbpCVlYfsM8yAJ/s1600/thailandjfcamerasamsung+053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwkD_RPzyoz7UWP9PsGoHb_eueWua40r8_ZWULs3HFs69ULRwJd4sdTiNHL_BZw5LO1-g2KcKQVcgZCrQyAwgDgjxqT8yZWKzGLc14kWYEFAuIsPf2W47BHTDiyVJdstbpCVlYfsM8yAJ/s1600/thailandjfcamerasamsung+053.JPG" height="400" width="225" /></a></div>
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The elder son who helped run the place commented one day that we would miss them when we went home. Do we ever!<br />
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Next up, my Patango guy.</div>
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Anonymoushttp://www.blogger.com/profile/14643191959233925459noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-23462110043451458382014-10-20T17:47:00.000-07:002014-10-31T08:54:00.456-07:00Babas au birthday<div class="separator" style="clear: both; text-align: justify;">
Each year, as mid-August rolls around, I ask my husband what he would like for his birthday dessert. I don't say "cake" here because the man is from France and their idea of celebratory pastry does not include cake. While most people would be over the moon at a homemade carrot cake with cream cheese frosting, my man would take a look and say, "anything with veggies in it is NOT dessert".</div>
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His idea of celebratory sweets is much fancier than cake! And I have been challenged over the years. These things take prep work and planning, scheduling and cookbook-referencing. A few years ago, I winged it with a Paris-Brest and forgot to add the crushed praline to the whipped cream. <i>quelle horreur!</i> It was like forgetting to add the cream cheese to the frosting for the aforementioned carrot cake. Inconceivable!</div>
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I felt bad that last year's request for Omelet Norvegienne went unfulfilled (I couldn't find a recipe and later realized it is Baked Alaska!! Norway my ...!) so I substituted a <a href="http://domesticdiligence.blogspot.fr/2013/09/pick-me-up.html" target="_blank">tiramisu</a>. Delicious, yes, but lacking in the spirit of the request and loving fulfillment equation. </div>
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So, when he requested babas au rhum on this very significant birthday, I hit the books and did my research. I dug up a long-filed-away copy of a New York Times magazine article with a rum baba recipe from Helen Darroze. But that was a bit too, well, Helene Darroze, so I consulted Baking with Julia and made an amalgam of the recipes. Julia's babas and pastry cream, Helene's syrup.</div>
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It was one of those recipes for baked goods that sounds and looks like it will not work. Not enough flour, too much yeast, very liquid. But the dough rose well and baked up beautifully. </div>
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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/AVvXsEgRG2myDwPOgSZA2jNZ5ZQ-ab3R0aNGBhyphenhyphenu7cwWkj5FYlhSx-gRW-jsbHj9N-nhIj6H9qHNk4grGHW7Bsx0E0kzBUU6Yn0K14zeiIW1_6p7MVW7hCgnSlcbCHhJxdbSQWENnIpoAJXxRoo/s1600/14+08+29+012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG2myDwPOgSZA2jNZ5ZQ-ab3R0aNGBhyphenhyphenu7cwWkj5FYlhSx-gRW-jsbHj9N-nhIj6H9qHNk4grGHW7Bsx0E0kzBUU6Yn0K14zeiIW1_6p7MVW7hCgnSlcbCHhJxdbSQWENnIpoAJXxRoo/s1600/14+08+29+012.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: justify;">I used mini-brioche molds and a mini-loaf pan.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_0_dPGumMeGfLFPAvwxjBsCd-Kn1AyJ6Y8xgNWtnx4zq3SDIQHtZAWPkYMX9NwbhC0OuTejrGlcs0RkK9wPBeY-3FaQFEqMboK8HPX-m2q3pRZ21guYoJgGJtAOSFrj_DXXq5SVvycc/s1600/14+08+29+019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_0_dPGumMeGfLFPAvwxjBsCd-Kn1AyJ6Y8xgNWtnx4zq3SDIQHtZAWPkYMX9NwbhC0OuTejrGlcs0RkK9wPBeY-3FaQFEqMboK8HPX-m2q3pRZ21guYoJgGJtAOSFrj_DXXq5SVvycc/s1600/14+08+29+019.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mini Me! Really, who doesn't love a cute baked good?!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tQlBJMSMytpNB-YD0hxLcQGOb8VVjtX5CZsZCDrqF1twbX3nNZs4lQ_6EHUpmaUA0OAsXgY6iLMgaHn8OrdpsVqo9QLJRPZPhyjlQIqrShI7KYb0SAYq-_OKiOqHpuAfFwpC0nAyC7k/s1600/IMG_5828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tQlBJMSMytpNB-YD0hxLcQGOb8VVjtX5CZsZCDrqF1twbX3nNZs4lQ_6EHUpmaUA0OAsXgY6iLMgaHn8OrdpsVqo9QLJRPZPhyjlQIqrShI7KYb0SAYq-_OKiOqHpuAfFwpC0nAyC7k/s1600/IMG_5828.JPG" height="320" width="240" /></a></div>
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The cream was a simple pastry cream flavored with rum. </div>
<table 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/AVvXsEgMawOfdzwItEWt16hvGs75J2Xob6LP304p7fnjzCAs7YWbvJPCd_G49GTZUpjJ8b95QoFsHX-nX1AQ1rxAE_x5w0lPJEXyVzWbbGTORW1VjebVd9DzmccoEN3YUXXszuJ_ydfRDg0KlwI/s1600/14+08+29+004.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMawOfdzwItEWt16hvGs75J2Xob6LP304p7fnjzCAs7YWbvJPCd_G49GTZUpjJ8b95QoFsHX-nX1AQ1rxAE_x5w0lPJEXyVzWbbGTORW1VjebVd9DzmccoEN3YUXXszuJ_ydfRDg0KlwI/s1600/14+08+29+004.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs with sugar ready to incorporate with the hot milk.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-QmM5GwMWirsEOyDnjL3TyHqXukYwZvXznXainwG3VrrSDQwoelasizIuzTdAiNiljjwc6M5fXBPB2H7TzOjNAo3BVawGXqSFYnOxil70GhQZ0G24FWM_RMm8Rh9p7dPNa4IJ1bjoVQ/s1600/14+08+29+005.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-QmM5GwMWirsEOyDnjL3TyHqXukYwZvXznXainwG3VrrSDQwoelasizIuzTdAiNiljjwc6M5fXBPB2H7TzOjNAo3BVawGXqSFYnOxil70GhQZ0G24FWM_RMm8Rh9p7dPNa4IJ1bjoVQ/s1600/14+08+29+005.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempered eggs added to milk while whisking...</td></tr>
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<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/AVvXsEixJOU-ap7YDMuK2tjJyBDGF4ZQeJYbcMpgQjzz7B2TmJjk_JXvJO3G4qCNlARGMCaBNKzGODIqU8N3eSc1L8EZ2r5ps7QJ-Qf0ixUT_hXNEGziNxQsmKb-3jyrgAvkjpOqoiHAzr6pYWQ/s1600/14+08+29+007.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJOU-ap7YDMuK2tjJyBDGF4ZQeJYbcMpgQjzz7B2TmJjk_JXvJO3G4qCNlARGMCaBNKzGODIqU8N3eSc1L8EZ2r5ps7QJ-Qf0ixUT_hXNEGziNxQsmKb-3jyrgAvkjpOqoiHAzr6pYWQ/s1600/14+08+29+007.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add vanilla....</td></tr>
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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/AVvXsEgJ4NboBwlPicbf1pXfOxHCl85lMoX0zW_oGyHZN4lf7XIANv2TxR7VuOJzzn1OAMMdOelsZJZNY14nsAMBWZIO1zerSNe5vlW2uTRQ311FLP5Idv0DZSo0MpkkA7pnH2Mjyg58SX2qHg4/s1600/14+08+29+008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4NboBwlPicbf1pXfOxHCl85lMoX0zW_oGyHZN4lf7XIANv2TxR7VuOJzzn1OAMMdOelsZJZNY14nsAMBWZIO1zerSNe5vlW2uTRQ311FLP5Idv0DZSo0MpkkA7pnH2Mjyg58SX2qHg4/s1600/14+08+29+008.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and finish by whisking in butter!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY_0ROgRTkKiif7XAmw0v7hzTQpO3M6VGu_lPxH0wCSbkuDbqYs9Oz_29e0GLP2copeBJPUF5djAaS_x4Gl5yh6zp83W32WoCwE2ba914uU-uTdgvkM0wKBlMOHQwfb4y0D0aYtcvH-A/s1600/14+08+29+011.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY_0ROgRTkKiif7XAmw0v7hzTQpO3M6VGu_lPxH0wCSbkuDbqYs9Oz_29e0GLP2copeBJPUF5djAaS_x4Gl5yh6zp83W32WoCwE2ba914uU-uTdgvkM0wKBlMOHQwfb4y0D0aYtcvH-A/s1600/14+08+29+011.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooling the cream.</td></tr>
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There were l<span style="text-align: center;">ots of steps, but pretty foolproof.</span></div>
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Helene Darroze's syrup used cardamom, cinnamon and cracked white pepper added to a sugar syrup. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHbiQdzN1HdRZBfVWvn5mPeW4RWPYF-DuKfii-IeuEnrkT3SUHf8EExWQGMUQKI9p5tchRkjz5iv3Qs-qHYhFViAX3jvW3HE4qIbSulMqjX6LF_NG7SCD5oeM48ryZbZyT0kFYPE-xAY/s1600/14+08+29+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHbiQdzN1HdRZBfVWvn5mPeW4RWPYF-DuKfii-IeuEnrkT3SUHf8EExWQGMUQKI9p5tchRkjz5iv3Qs-qHYhFViAX3jvW3HE4qIbSulMqjX6LF_NG7SCD5oeM48ryZbZyT0kFYPE-xAY/s1600/14+08+29+021.jpg" height="400" width="300" /></a></div>
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Assembly was fussy (remember, French) and the timing difficult to get right. I was also cooking a birthday dinner...<br />
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The babas needed to be soaked in the syrup (one recipe said 10 minutes while the other said 45!) to the point of softening but not disintegrating. I opted for tossing them around in a bowl and spooning the syrup over them again and again. I stopped when I saw crumbs in the syrup.<br />
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Then the pastry cream needed to be piped in through a hole in the bottom of the spongy, now syrupy cakes. I never know how to gauge the right amount of cream to pipe in. I erred on the conservative side and topped with more pastry cream and then added some whipped cream.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XgSWSUQlQR34hVB47zFqUi5tZ6vEh1V7mTJGF2aBu1doaDTTCwR0jBDzOfaZ0IrkoDuAGUL1Fafthogt-NN_HU4c58emXLsWx7GKXacx8LCDbGVgYCi807d72jDoV-Zt7JBxn_aDDq8/s1600/14+08+29+030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XgSWSUQlQR34hVB47zFqUi5tZ6vEh1V7mTJGF2aBu1doaDTTCwR0jBDzOfaZ0IrkoDuAGUL1Fafthogt-NN_HU4c58emXLsWx7GKXacx8LCDbGVgYCi807d72jDoV-Zt7JBxn_aDDq8/s1600/14+08+29+030.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: start;">Stick some candles* on top and you've got a party!</span></td></tr>
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*<span style="font-size: x-small;"> And don't you know that was the hardest part of this picture? Remembering where the birthday candles were. <i>Every </i>year this happens and I <i>still</i> don't know where they are. These are new candles purchased for the occasion. Big birthday required it, naturally!</span>Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-42363308053564572312014-10-12T16:18:00.000-07:002014-10-12T16:18:31.198-07:00Mmm....cereal...and cheesecake!<div class="separator" style="clear: both; text-align: left;">
Many years ago, I devised a recipe for cheesecake using a small 6-inch springform pan. Most recipes for cheesecake call for a 9-inch springform pan and use two pounds of cream cheese. The idea of using two POUNDS of anything in a baking recipe sort of makes me queasy; especially since only two of us are usually eating it. Hence, the scaling down...literally and figuratively (really!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzPkObVkrivK-_zya73inflqBGSeM-Xmo3t-sRKEevkdP_7O3p9iCojr5E3hio25NxKkduHKRtRdNgEr7CJ20qMUH5n_7-pE1YX72ZqOa17Jq5MuXtYSxC0M-GKei2BdNlWDHVx879I0/s1600/IMG_5725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzPkObVkrivK-_zya73inflqBGSeM-Xmo3t-sRKEevkdP_7O3p9iCojr5E3hio25NxKkduHKRtRdNgEr7CJ20qMUH5n_7-pE1YX72ZqOa17Jq5MuXtYSxC0M-GKei2BdNlWDHVx879I0/s1600/IMG_5725.JPG" height="320" width="240" /></a></div>
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I discovered Corn Flake crumbs in the clearance section of the supermarket awhile back. They are a less-sweet alternative to graham cracker crumbs and are more versatile since they can also be used in savory recipes. My crust recipe substitutes the Corn Flake crumbs for graham cracker crumbs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfDc3G3W0b0h9QF2MNCwyFa5jUx9lDJkW8UWBIPM5jaI29pIEDn8OprZoFW3adH4HKEJlsEqQ_n8lUTkL5nTqx06CJBfTi-LtnYxmvKTtwMWv6948ZN3eVpbL9rBSczRbCVTp1iNVYsE/s1600/IMG_5730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfDc3G3W0b0h9QF2MNCwyFa5jUx9lDJkW8UWBIPM5jaI29pIEDn8OprZoFW3adH4HKEJlsEqQ_n8lUTkL5nTqx06CJBfTi-LtnYxmvKTtwMWv6948ZN3eVpbL9rBSczRbCVTp1iNVYsE/s1600/IMG_5730.JPG" height="240" width="320" /></a></div>
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The corn flakes actually have a "toothier" crunch and the contrast is nice with the cheesecake. They also hold up to moisture better than graham crackers which can be an issue when baking a springform pan in a water bath. I wrap the pan in foil, but that water always seems to find its way in during baking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAL9LvDfIzqkoNcW5k9_OXXT4y9SX_uuPtKWQEuyuPgB8uCIy9QrBdju6V4N2S319wXT5-u9SOceLuvhfXTelOsKE2UVmrUhAiiXAigZokT-9hUg5J19lysvKg5DyUvqOutxxGWgZqxM/s1600/IMG_5737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAL9LvDfIzqkoNcW5k9_OXXT4y9SX_uuPtKWQEuyuPgB8uCIy9QrBdju6V4N2S319wXT5-u9SOceLuvhfXTelOsKE2UVmrUhAiiXAigZokT-9hUg5J19lysvKg5DyUvqOutxxGWgZqxM/s1600/IMG_5737.JPG" height="240" width="320" /></a></div>
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It is very important to remove pan from water bath immediately after baking to lessen seepage of water into crust. Blot excess water with towel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj9nJZf87T1zmd7vW43MzA58g9gFnG5w1s8cfRsdjD91r6Y-owMI_jbdEDmqk6fXmYO8o6OETRmOFsquNalGV1_s7pjQWZEzQ1MhMMPdXR0JMrD_qCvA-IkxlickXyOA0L69CQ1xEyII/s1600/IMG_5741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj9nJZf87T1zmd7vW43MzA58g9gFnG5w1s8cfRsdjD91r6Y-owMI_jbdEDmqk6fXmYO8o6OETRmOFsquNalGV1_s7pjQWZEzQ1MhMMPdXR0JMrD_qCvA-IkxlickXyOA0L69CQ1xEyII/s1600/IMG_5741.JPG" height="240" width="320" /></a></div>
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Cool, then remove the sides of the springform and admire the holding power of corn flake crumbs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0R086qG6URJHcFxCwVTFA1CEiR20L_AfTw9NDOOkS69DOPkxDcUlrmxmF-YFif15WWMnQinsgOEWc9PsLArzCUDdtL3dCGA_KQJVSnCDaObNHf87-yAtfMcW7Vk6UcTqhWiCiWOqSGQ/s1600/IMG_5749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0R086qG6URJHcFxCwVTFA1CEiR20L_AfTw9NDOOkS69DOPkxDcUlrmxmF-YFif15WWMnQinsgOEWc9PsLArzCUDdtL3dCGA_KQJVSnCDaObNHf87-yAtfMcW7Vk6UcTqhWiCiWOqSGQ/s1600/IMG_5749.JPG" height="320" width="240" /></a></div>
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Check out the structural integrity of that crust, even once a slice is cut!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_LrH9-Fl1_1e2Xx5NTC09M1gF4Qe5E6IOg1FhiT-CbCafEV4m3UoU_jrybhn2wg2nweI_mGfmZeGfsrw3HoFcJf5RCfx7f6lMfMZBqqdtI3tz-Nk30NljndCbjGvMzZqoGNGxO0CxvA/s1600/IMG_5758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_LrH9-Fl1_1e2Xx5NTC09M1gF4Qe5E6IOg1FhiT-CbCafEV4m3UoU_jrybhn2wg2nweI_mGfmZeGfsrw3HoFcJf5RCfx7f6lMfMZBqqdtI3tz-Nk30NljndCbjGvMzZqoGNGxO0CxvA/s1600/IMG_5758.JPG" height="240" width="320" /></a></div>
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I serve with a cherry-almond sauce and whipped cream. The sauce is made from frozen dark sweet cherries; the recipe is on the Market Pantry frozen cherry package and I add some almond extract for extra sense-tempting deliciousness.</div>
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I promise that the full recipe will follow in a later post...once I figure out where I've put it for safekeeping.</div>
Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-3555843118291102222014-01-24T10:05:00.001-08:002014-01-24T10:05:10.766-08:00Holiday Traditions: Christmas pudding, guest chef edition<div class="MsoNormal">
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Years ago, we had a recipe competition here at home. It was decided
that whoever made the best Christmas pudding would “win” the honor of making it
forevermore. My Christmas pudding wasn’t considered traditional enough (maybe
the four cups of grated carrots should have been a clue), but no matter, we had a winner
and my husband was happy to add this to his dessert repertoire.<br />
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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/AVvXsEhr5nIjIq_M_kVDWYnjYVIYlfnzwLIVtytKaegqrfX_0Iomkyfq1c22iZ-hvvzUUA0Yn-RfGiSpNO576d4pAsRaUcf0m4CIodO-Zu7aBF8K6a8vQV7zNcGGEdWfYgWHYK1l799UbnwPtes/s1600/quilt+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5nIjIq_M_kVDWYnjYVIYlfnzwLIVtytKaegqrfX_0Iomkyfq1c22iZ-hvvzUUA0Yn-RfGiSpNO576d4pAsRaUcf0m4CIodO-Zu7aBF8K6a8vQV7zNcGGEdWfYgWHYK1l799UbnwPtes/s1600/quilt+012.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />Christmas pudding-filled two molds, one large bundt and one small ceramic mold.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZR08vagIrTAjuOGYa3NhCeyO7WP2o6V-bna5VJtsln7fhie6XFWlm-J91APfPp9tVkKyOKCFq2LiddivGMKnc7yyIsqZqZmM1kmMHDhuQdJcBBJaBXObNIyTXUVAJZYBgfROLwvn_hs/s1600/quilt+016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZR08vagIrTAjuOGYa3NhCeyO7WP2o6V-bna5VJtsln7fhie6XFWlm-J91APfPp9tVkKyOKCFq2LiddivGMKnc7yyIsqZqZmM1kmMHDhuQdJcBBJaBXObNIyTXUVAJZYBgfROLwvn_hs/s1600/quilt+016.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Molds are topped with wax paper before steaming</td></tr>
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For many years,
he prepared the puddings the day after Thanksgiving and once they were steamed,
they were anointed with spirits, tightly wrapped and put in the freezer to mature
for at least a year. Depending on the size of the mold used, one recipe could
often yield up to four puddings, so for a while there, we had a surplus of aged
puddings. I remember one inventory of the chest freezer when I counted 15! A moratorium on new puddings had been in place for the past couple of
years, but this year he decided that it was time to break out the pudding molds
again. So, just after the new year, the distinct aroma of pudding filled the house
as we steamed two puddings in our slow cookers.<o:p></o:p><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituZ1OHRAAiuZaHQDMTFSXX4bAIUBnLII7AAoz8nH2GJTlvjJS75AT97uT88uetM3Bcg7BocnecHwLfeRjy9N4xwtaVPEM21B_ULJ_awwziipZ2HfZFmt3NVv0lkZyasCoYd6OuOALUjk/s1600/quilt+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituZ1OHRAAiuZaHQDMTFSXX4bAIUBnLII7AAoz8nH2GJTlvjJS75AT97uT88uetM3Bcg7BocnecHwLfeRjy9N4xwtaVPEM21B_ULJ_awwziipZ2HfZFmt3NVv0lkZyasCoYd6OuOALUjk/s1600/quilt+020.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Ceramic mold with cherry motif.<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11STAbnJIzr0Q6c-IDl_Y8WFM_lhSt-8fZ7XAVBIY25MIL_175ZAYGnbEwBWWFtko4hyphenhyphenCmkpftJiSAU9Q2qc-TjzaqTLOy5QR0uXQGbaog0w5UlZINXFVttEqIsL1bm_RjGhxiPxgszU/s1600/quilt+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11STAbnJIzr0Q6c-IDl_Y8WFM_lhSt-8fZ7XAVBIY25MIL_175ZAYGnbEwBWWFtko4hyphenhyphenCmkpftJiSAU9Q2qc-TjzaqTLOy5QR0uXQGbaog0w5UlZINXFVttEqIsL1bm_RjGhxiPxgszU/s1600/quilt+017.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bundt pudding just after unmolding. Steamy!</td></tr>
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The funny thing about Christmas pudding is that once aged,
you really can’t tell what the component ingredients are. There is grated
apple, breadcrumbs, almonds, all manner of raisins, apricots and currants, but
they all meld together to create something complex and satisfying. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr9DyybwgtBb05tNQB3fquUUTKV55JfT8Ob9DCaDmZWL2tYgz1QxoRNzx7-Uyjq6Ccd60BjemkWmGi5HTChYt7YG5H5KVtAHIWmYSgiyYgEqPN7WiFmTcU5wvQJ-ElNWIijXnkKpBYlQ/s1600/quilt+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr9DyybwgtBb05tNQB3fquUUTKV55JfT8Ob9DCaDmZWL2tYgz1QxoRNzx7-Uyjq6Ccd60BjemkWmGi5HTChYt7YG5H5KVtAHIWmYSgiyYgEqPN7WiFmTcU5wvQJ-ElNWIijXnkKpBYlQ/s1600/quilt+024.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This year's cherry mold was enjoyed early, topped with sauce and more on the side!</td></tr>
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I serve the pudding with Martha Stewart’s Brandy Sauce from her Martha Stewart Christmas Book. The sauce is made of cream, butter, sugar and egg yolks. It is the perfect complement to the delicious pudding.</div>
Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-70901426146319066962013-11-13T06:03:00.001-08:002013-11-13T06:03:29.916-08:00Summer memories: Watermelon gazpacho<div class="separator" style="clear: both; text-align: center;">
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It's November and we're all missing summer a little bit now. Perfect time, then, to recall warmer days and post about one of my easiest and most refreshing of summer dishes, <i>watermelon gazpach</i>o. The beauty of watermelon gazpacho is that no perfect garden-ripe tomatoes are necessary. It has all the complexity of regular gazpacho with the refreshing kick of watermelon. </div>
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Coarsely chop and throw this all in the food processor: one cucumber, one green bell pepper, half of a watermelon, half of a red onion. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4STu74XuKYB5Cl90t4mw509P-wqj1qhy_oUG8pbJcy58hj5zMq6oNuGEbmmjqI8UDpQDssIvZbMP3o8acgiEGnrnjeesSYAjkZDOiQ5JXcg82gN0lZ9_DE2iHynaXGWQAz2x7asFQaI/s1600/IMG_4596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4STu74XuKYB5Cl90t4mw509P-wqj1qhy_oUG8pbJcy58hj5zMq6oNuGEbmmjqI8UDpQDssIvZbMP3o8acgiEGnrnjeesSYAjkZDOiQ5JXcg82gN0lZ9_DE2iHynaXGWQAz2x7asFQaI/s400/IMG_4596.JPG" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4l0u-f7IIaaLJ4GnHg3mj3Q7BZHBWQrEmr0hDMiOGpGTI5bnyEvs8yeOUhD3bd8X9M0WR17G_trsV_g8XRm5gP-lzMz2XEfZIKwiFishrYSgX2z-ASyBtgL9V3Ogt9mO9CSQNXAdsL0/s1600/IMG_4600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4l0u-f7IIaaLJ4GnHg3mj3Q7BZHBWQrEmr0hDMiOGpGTI5bnyEvs8yeOUhD3bd8X9M0WR17G_trsV_g8XRm5gP-lzMz2XEfZIKwiFishrYSgX2z-ASyBtgL9V3Ogt9mO9CSQNXAdsL0/s400/IMG_4600.JPG" width="300" /></a></div>
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Process until liquid but still a little chunky...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEWWVb6Rwyfm7Ei7PRvulvD681QC4R2JsCBeSBiBbgUh0Djomyfk_0aVmHvgAM-COKIxXcpzmhIwLQR3X-f_Wye6wduSkovG7UqdWjz7U6NH5K-RDWU4pg0YC40h91UuEkACpzl25OZQ/s1600/IMG_4604.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEWWVb6Rwyfm7Ei7PRvulvD681QC4R2JsCBeSBiBbgUh0Djomyfk_0aVmHvgAM-COKIxXcpzmhIwLQR3X-f_Wye6wduSkovG7UqdWjz7U6NH5K-RDWU4pg0YC40h91UuEkACpzl25OZQ/s400/IMG_4604.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">like this.</td></tr>
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Season to taste (and make sure you are tasting as you go since seasonings can be too strong with this delicate soup) with a few teaspoons of rice vinegar, a sprinkling of salt, white pepper, a couple shakes of hot sauce (I use <a href="http://www.cholula.com/" target="_blank">Cholula original</a>) and a touch of sugar if your watermelon isn't sweet enough.<br />
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Chill thoroughly for about 5 hours, less if temps outside haven't reached the 90s or you live somewhere with low humidity. Christmas in summer. Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-mqdPZHlxOY0jDXJZ36NpRL53Kmck5qvN8rpw95l8qH9M0KorVCaXgnDpAoUKC8wZKmU-pqMGySXnizjRDYUMgW7UMKzILrpcrlo6hUZuIymfeQJZD_FOUC3frbaiKXIpx7eDJ4_BPo/s1600/IMG_4612.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-mqdPZHlxOY0jDXJZ36NpRL53Kmck5qvN8rpw95l8qH9M0KorVCaXgnDpAoUKC8wZKmU-pqMGySXnizjRDYUMgW7UMKzILrpcrlo6hUZuIymfeQJZD_FOUC3frbaiKXIpx7eDJ4_BPo/s640/IMG_4612.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve in pretty bowl and garnish with bits of pepper, watermelon or cuke.<br /><br /></td></tr>
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<br />Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-77097565448292735182013-11-09T05:55:00.001-08:002013-11-09T05:55:27.951-08:00Apple pie gallery, guest chef edition<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/AVvXsEhthuZB0qONNTuTvVZDH2O9jCR73FTl605Vz_3tH9HITyX8VWQsRoY6IbQ6SIpPS50kx_r_qWouNO15Gl_6-pBzzaBVT25Jky0V2zkpfwQDL8_5ySvkx5eK4pI3FpKYhhutFhDkNOhSu0k/s1600/IMG_20131103_161552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthuZB0qONNTuTvVZDH2O9jCR73FTl605Vz_3tH9HITyX8VWQsRoY6IbQ6SIpPS50kx_r_qWouNO15Gl_6-pBzzaBVT25Jky0V2zkpfwQDL8_5ySvkx5eK4pI3FpKYhhutFhDkNOhSu0k/s400/IMG_20131103_161552.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">November 3, by Amy Marash with homemade crust and golf-themed decoration.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1Pt6xBk7exFqCrAbSfJyzcWz19fc2yM5lCqduvV613mi3F0DNiMjpbWfBqR1NBYZaEg2X7Q017zlCf2QjcBxzsk8lZGEkOLjeAKOl50Fmme8k6jz1xT32mdfUDnyIaSug0nhlvM0HQY/s1600/IMG_4814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1Pt6xBk7exFqCrAbSfJyzcWz19fc2yM5lCqduvV613mi3F0DNiMjpbWfBqR1NBYZaEg2X7Q017zlCf2QjcBxzsk8lZGEkOLjeAKOl50Fmme8k6jz1xT32mdfUDnyIaSug0nhlvM0HQY/s640/IMG_4814.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">November 7, by Jean-Francois Landeau with gala and honeycrisp apples.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJRDOmbLoMoVFfhTUrk_wQj8h-C-TPZvTQHxP4SI6TJrDh3VchkyACJ2gzyHh1lUKcXnzv-O3HlOwGz13pOl09PvINRs4DGWqBcNgwpeSixlbOwdNbOn7RZy8Qd33036OV36ssX0lT1I/s1600/IMG_4802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJRDOmbLoMoVFfhTUrk_wQj8h-C-TPZvTQHxP4SI6TJrDh3VchkyACJ2gzyHh1lUKcXnzv-O3HlOwGz13pOl09PvINRs4DGWqBcNgwpeSixlbOwdNbOn7RZy8Qd33036OV36ssX0lT1I/s400/IMG_4802.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">November 4, by me, Gourmet magazine's four ingredient <a href="http://www.epicurious.com/recipes/food/views/TARTE-TATIN-104777">tarte tatin</a> that only just survived the flip. <br />That cast iron pan is heavy! I used honeycrisp apples and ready-made pie crust instead of puff pastry.</td></tr>
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<br />Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-67594398015207411962013-09-27T21:25:00.001-07:002013-09-27T21:29:50.758-07:00Bring me your finest smoked meats and cheeses<div class="separator" style="clear: both; text-align: center;">
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<b>Dry-ish rub for smoked pork ribs</b><o:p></o:p></div>
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Mix together:<br />
1 Tablespoon salt<o:p></o:p></div>
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1 Tablespoon brown sugar<o:p></o:p></div>
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1 Tablespoon fennel seed<o:p></o:p></div>
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2 teaspoons chili powder<o:p></o:p></div>
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1 teaspoon cumin seed<o:p></o:p></div>
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2 teaspoon onion powder<o:p></o:p></div>
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½ teaspoon cayenne pepper<o:p></o:p></div>
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2 T chopped fresh ginger<o:p></o:p><br />
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(Below are instructions for the smoked ribs, but if you don't have a smoker, you can wrap ribs in heavy duty foil and bake in a 275 degree oven for 3 hours or until done. Serve with the bbq sauce and enjoy the delicious!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2LOaVZ0BTtPNKQ2jonhHFykRoyfToej_on9tawG7urD0XzqRoc2m9ZW_nhkRFdIg03JiXgCix4yerzFRymdfS2RTDWXzN5hkv4yExnvLiFBa3rEdi4AaMhIycMKSezQoVubeLrdonMA/s1600/tiramisu+011.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2LOaVZ0BTtPNKQ2jonhHFykRoyfToej_on9tawG7urD0XzqRoc2m9ZW_nhkRFdIg03JiXgCix4yerzFRymdfS2RTDWXzN5hkv4yExnvLiFBa3rEdi4AaMhIycMKSezQoVubeLrdonMA/s400/tiramisu+011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Rub onto 2 pounds of pork ribs.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hang racks in smoker</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmtNzDKLtbDgEchx29blg4r_7raLCN-r8C5HWvdObIdwEusrXeeyt7CpiVmfRk9XrOQcQ6ENaq2_oQVpiSCz4v3db_EBWBXicM8JSYTAo5kR2qYvKeMZy8AtizwYsb-IlQnx24MjO_yY/s1600/tiramisu+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmtNzDKLtbDgEchx29blg4r_7raLCN-r8C5HWvdObIdwEusrXeeyt7CpiVmfRk9XrOQcQ6ENaq2_oQVpiSCz4v3db_EBWBXicM8JSYTAo5kR2qYvKeMZy8AtizwYsb-IlQnx24MjO_yY/s400/tiramisu+017.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small; text-align: start;">with mesquite pellets and hickory chunks.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJM3RtFoVO0rUrN4E1HHfJ_eIq4T8asljhynn3Pw9RKoanY7vF1GhWl1xxW74pjV3pvx8NKYkMiFbT6BpRrC4L_lT0sAFsmZyBT6wAqhFSv62oCjJtTo0aLHnF83lIQA9Gw7vcvspc148/s1600/tiramisu+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJM3RtFoVO0rUrN4E1HHfJ_eIq4T8asljhynn3Pw9RKoanY7vF1GhWl1xxW74pjV3pvx8NKYkMiFbT6BpRrC4L_lT0sAFsmZyBT6wAqhFSv62oCjJtTo0aLHnF83lIQA9Gw7vcvspc148/s640/tiramisu+024.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small; text-align: start;">Smoke for 4-5 hours</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnvDZyTHtphvclafMRlww5ihnmkdBn88jH4QeJkNOsAAJOK4X2sOM8hYjCHmagC-rZ-snU-d8ymMCvo5rTa8YhOzF0-OqwJxtTXFdZ-NFTkEImUBVULD3H7utwKkqdNirsYOQxDj1GcE/s1600/tiramisu+022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnvDZyTHtphvclafMRlww5ihnmkdBn88jH4QeJkNOsAAJOK4X2sOM8hYjCHmagC-rZ-snU-d8ymMCvo5rTa8YhOzF0-OqwJxtTXFdZ-NFTkEImUBVULD3H7utwKkqdNirsYOQxDj1GcE/s320/tiramisu+022.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;"> at 225 degrees</span><br />
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My husband urged me to buy the Smokin' Tex many years ago. Having a charcoal water smoker already, I thought an electric smoker wasn't necessary. Boy, was I wrong. I highly recommend the Smokin' Tex. It is probably my favorite kitchen appliance of all time. It's about the size of a small dishwasher and is insulated and simple to use. Since it is insulated, it needs no preheating.Fill the smoker box, set your temp, plug it in and you're free! No more minding the charcoal for hours on end. Trust me, you will never use an oven to cook a turkey again!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_hwN_RI_-ZJLiovWLZ-guqeAbAnczhGM2Vk1DFiu9U_PMohRtsoHhp1JwmA6F03_9VEgAVSOD3hT8k2MTtnwtClnB1RnYW0nOD5iJqVdKoJP5ibu-RGfQ_jWnIS65CAHjoJ1Pc5B0r8/s1600/tiramisu+026.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_hwN_RI_-ZJLiovWLZ-guqeAbAnczhGM2Vk1DFiu9U_PMohRtsoHhp1JwmA6F03_9VEgAVSOD3hT8k2MTtnwtClnB1RnYW0nOD5iJqVdKoJP5ibu-RGfQ_jWnIS65CAHjoJ1Pc5B0r8/s640/tiramisu+026.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The smoked meat and well-seasoned smoker.</span></td></tr>
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<b>BBQ sauce (…the secret ingredient is delicious)</b><o:p></o:p><br />
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¼ Cup orange juice<o:p></o:p></div>
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½ Cup cherry jam<o:p></o:p></div>
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1 Tablespoon nam prik pao (also called chili paste in soy bean oil)<o:p></o:p></div>
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1 Tablespoon chopped ginger<o:p></o:p></div>
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1 Tablespoon minced garlic<o:p></o:p></div>
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2 teaspoons Chinese five spice powder<o:p></o:p></div>
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2 Tablespoons flat beer<o:p></o:p></div>
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3 Tablespoon soy sauce<o:p></o:p></div>
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3 Tablespoons Korean barbeque sauce<o:p></o:p><br />
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Combine all in medium saucepan and simmer until thickened. Before serving, add 2 Tablespoons hoisin sauce.<br />
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For a cheater's version, use your favorite bottled barbeque sauce, but add 2-3 teaspoons of five spice powder and some soy sauce to Asian it up.<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBjr7WxmJ7YCIajZSx-_2paZSkRfyEs2JBu-hQne_hyphenhyphenEb7oUHxuGTpBdd4H-T0AXU35jW2XdjOZRUn_mjd-Y4OV7yDBUyHmMUMp2ihPU6IRo8-TjloYhGYxgI6W7ckUMxXF0UvE9Zmgg/s1600/tiramisu+033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBjr7WxmJ7YCIajZSx-_2paZSkRfyEs2JBu-hQne_hyphenhyphenEb7oUHxuGTpBdd4H-T0AXU35jW2XdjOZRUn_mjd-Y4OV7yDBUyHmMUMp2ihPU6IRo8-TjloYhGYxgI6W7ckUMxXF0UvE9Zmgg/s640/tiramisu+033.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Cut ribs apart, toss in sauce and throw onto grill or broil in oven until burny. </span><span style="font-size: small;">Pace yourself.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5vyc4snwci10se-EgUep5Awc7bb-YxMo9Mw1CMqw4psviEfEtVBDqULFUtBoARHItzWWlFGpY1_rhbm-xx8ubuyUIDFvmXgsWNf1JHb3Rv9Q_LsPwGgMvpBfJvqWuFq_oKG0AMrSosU/s1600/tiramisu+030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" osa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5vyc4snwci10se-EgUep5Awc7bb-YxMo9Mw1CMqw4psviEfEtVBDqULFUtBoARHItzWWlFGpY1_rhbm-xx8ubuyUIDFvmXgsWNf1JHb3Rv9Q_LsPwGgMvpBfJvqWuFq_oKG0AMrSosU/s640/tiramisu+030.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Serve with caramelized apple mashed potatoes from Sheila Lukins' <i>Ten.</i> A brilliant cookbook.</span></td></tr>
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Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-64070778087741537642013-09-11T05:31:00.001-07:002013-09-11T14:15:08.619-07:00Pick me up!<div class="separator" style="clear: both; text-align: justify;">
Tiramisu means "pick me up" in Italian. This popular layered dessert had its heyday in 1990s and was seen on dessert menus everywhere. A high school friend of mine with Italian heritage used to own a business making tiramisu for gourmet stores outside New York City. Many years ago, she shared her recipe with me. I used that recipe until two years ago, when I came up with my own, simpler version of tiramisu which doesn't require two mixing bowls and the heavy duty mixer.</div>
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It doesn't require any baking and actually gets better as it sits in the refrigerator and the flavors of the cream filling, cocoa and coffee meld. Enjoy!</div>
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<b>Tal's Tiramisu</b></div>
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<i>Filling:</i></div>
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3/4 brick cream cheese, softened (I know, weird amount...toast a bagel or two to use up the rest...you can use lowfat cream cheese here with no ill effects)</div>
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scant 1/2 Cup sugar</div>
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1 egg</div>
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1 8 ounce container marscapone cheese </div>
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<i>Assembly:</i></div>
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ladyfingers</div>
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strong brewed coffee</div>
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coffee liqueur</div>
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cocoa powder</div>
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<i>Presentation:</i></div>
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2-3" deep casserole or baking dish (I like to use one with a cover for easy storage of uneaten tiramisu)</div>
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The most difficult ingredients to find in this recipe are the marscapone cheese and ladyfingers. Marscapone, a creamy Italian cheese, has become easier to find now in the gourmet cheese section and the ladyfingers or savoiardi can sometimes be found in the cookie or Italian gourmet sections of larger grocery stores. I once tried to make my own ladyfingers for the recipe and it was too much work and they weren't crisp enough. Don't buy the ladyfingers that are sold in the produce section. They are more like a sponge cake and too soft to hold up in the recipe. I have been known to bring back packages of ladyfingers from France where they are more readily available in the grocery and very inexpensive (not counting the airfare, of course). </div>
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NB: Tiramisu contains uncooked egg so it is not for those who are pregnant or have an aversion to raw eggs (yes, mom, that means you).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrJqTbe__BE7sBOg-4qNnaqYPpJ9nFxaJ94huSU1OkvSyyytE5mDkmprK9fmzMB5xC4mbbigiFVCzH67LI7tjnoIFKW2PkCO6V-UhB7mR0a2EgByMRQBvOriJYzPAGj8AE3TRTdtPhhY/s1600/tiramisu+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrJqTbe__BE7sBOg-4qNnaqYPpJ9nFxaJ94huSU1OkvSyyytE5mDkmprK9fmzMB5xC4mbbigiFVCzH67LI7tjnoIFKW2PkCO6V-UhB7mR0a2EgByMRQBvOriJYzPAGj8AE3TRTdtPhhY/s320/tiramisu+035.JPG" height="240" osa="true" width="320" /></a></div>
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For the filling, beat the cream cheese and marscapone cheese with the sugar until combined. Add the egg and continue beating until the mixture is light and the color of butter. I use a handheld mixer for this, no need to pull out the KitchenAid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9P0P6PjTc62BiyXSsWXE14PVMpn0RtqK7iGPAJRnwRUqTsjrn3VhuzYVTZmG2hjQ4NGE-eOv2goY4cu1m2fpTCMnutem9ty6kGMgWgG3TJ_oFXdtqA-mGwvjdptoNyMqBEoHgHYjqf8/s1600/tiramisu+036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9P0P6PjTc62BiyXSsWXE14PVMpn0RtqK7iGPAJRnwRUqTsjrn3VhuzYVTZmG2hjQ4NGE-eOv2goY4cu1m2fpTCMnutem9ty6kGMgWgG3TJ_oFXdtqA-mGwvjdptoNyMqBEoHgHYjqf8/s320/tiramisu+036.JPG" height="400" osa="true" width="300" /></a></div>
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Pour about 1 cup of coffee into a shallow bowl that will fit the individual ladyfingers. Add a glug of the coffee liqueur.<br />
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Dip the ladyfingers into the coffee mixture one at a time on each side for about one second. You don't want to leave them in the liquid or they will get soggy.<br />
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Line the bottom of your casserole with the coffee-dipped cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmEc6lfsaIqfotX5JvFCDXJfvw2dS4MQz9neRXWQCL-hc5GzMcLVFKTCNDCdlsCBdO5ZxAJ7C29dXG06pLHSXaKo73RRLruHqPJoIdKxKO8av59ZwrLmO0XtkYMH_cW3fKPrkEHZi9IA/s1600/tiramisu+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmEc6lfsaIqfotX5JvFCDXJfvw2dS4MQz9neRXWQCL-hc5GzMcLVFKTCNDCdlsCBdO5ZxAJ7C29dXG06pLHSXaKo73RRLruHqPJoIdKxKO8av59ZwrLmO0XtkYMH_cW3fKPrkEHZi9IA/s320/tiramisu+039.JPG" height="400" osa="true" width="300" /></a></div>
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Using half of the filling mixture, spread a layer of the filling over the ladyfingers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL8RC_i08WzGAqGSfp4zFYAoKGsf1Pzn3U5ltAVEsYdxE2eXbnRYokhG4_2pbGMEei_Wqo1dMvD0Wgkq4kp6Q6uqwoS_uYgDSuZCgC2ybBGNhRGggZVFBP-kERK8wikh5cB3QZkkkUjg/s1600/tiramisu+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL8RC_i08WzGAqGSfp4zFYAoKGsf1Pzn3U5ltAVEsYdxE2eXbnRYokhG4_2pbGMEei_Wqo1dMvD0Wgkq4kp6Q6uqwoS_uYgDSuZCgC2ybBGNhRGggZVFBP-kERK8wikh5cB3QZkkkUjg/s320/tiramisu+040.JPG" height="400" osa="true" width="300" /></a></div>
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Add another layer of coffee-dipped ladyfingers and dust with cocoa.</div>
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Follow this layer with a layer of the rest of the filling mixture.</div>
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Dust the top of the tiramisu with cocoa. Refrigerate for at least 3 hours before digging in!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupJMSWntsJFNMVnNvnVrnd9D7t-qh3I82ek_ibVZ_ddxJKBG_df2BT407suMdYc8Tzv-1CmmEuUdv5mGO7xPWsBWzcIS_bBcHhoLnBbsaMyaQS0Zgd3NQDi5vJOwWYavTwzAHMHCSveI/s1600/tiramisu+044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhupJMSWntsJFNMVnNvnVrnd9D7t-qh3I82ek_ibVZ_ddxJKBG_df2BT407suMdYc8Tzv-1CmmEuUdv5mGO7xPWsBWzcIS_bBcHhoLnBbsaMyaQS0Zgd3NQDi5vJOwWYavTwzAHMHCSveI/s320/tiramisu+044.JPG" height="240" osa="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Since this was my husband's birthday dessert, I spelled out his initials with ladyfingers on the top of the tiramisu.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBTGpq8zi8-BJ1dLlavj4XoLy4XIEa8fNR3JGlPywT2X5_wgi2mk71MnYVNo9eKiIvSjmxfhKCqIvBQV4Mnts2dClQB2UCexFVBFjw6arcUbQ__ib83sGVtnzVySlXerpMofwJC0aeZs/s1600/tiramisu+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBTGpq8zi8-BJ1dLlavj4XoLy4XIEa8fNR3JGlPywT2X5_wgi2mk71MnYVNo9eKiIvSjmxfhKCqIvBQV4Mnts2dClQB2UCexFVBFjw6arcUbQ__ib83sGVtnzVySlXerpMofwJC0aeZs/s320/tiramisu+045.JPG" height="240" osa="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loving someone means monogramming their food, AND dusting it with cocoa!</td></tr>
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Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-10730174646179582982013-08-12T22:24:00.001-07:002013-08-12T22:34:36.485-07:00Clafoutis aux cerises: summer, in dessert formThis post is dedicated to my friend Andrea, who happens to live in the middle of a cherry orchard. I think that's great for her since she is surrounded by the best summer fruit. Problem is, she lives across the country, in another country even, called Canada, which means that she isn't able to share these fruits with the likes of me.<br />
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Last week, Andrea sent me photos of helicopters hovering over the orchard to dry the cherries after a rain. She told me that if water sits on the stem part of cherries, they will split and the cherries will be unsellable, thus the copters and the hovering which blows the water off the cherries, drying the entire orchard in less than 5 minutes! Just reading of Andrea's abundance of cherries (she canned 45 quarts of juice last week!) made my mouth water. So, I bought some cherries at the grocery the other day (much less exciting/romantic than picking them from my orchard, but still an effective acquisition method for said fruit.)<br />
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They were dark red and sweet and crunchy like the best cherries can be. We ate a bowlful fresh and cold from the refrigerator. But I decided that they needed to be something more so I made a cherry clafoutis out of the rest of them.<br />
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Clafoutis is a French dessert that has fruit surrounded by a crepe-like batter and baked until puffy. It is homey and comforting and surprisingly easy to make. The recipe I use comes from James Peterson's <i>Glorious French Food</i>. It is a huge book that weighs about 7 pounds, but is concise and reliable. According to Peterson, the dessert is from in the region of France called Limousin whose most famous city is Limoges.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mWbMzzS7Mxzjh61-n8JsLoiJGIV3wMQDBKpGkp528WWuTLxxxUmg_lZnVGDe7pp39HckLz9ctOLinJQJyVIpu2pfHD556GhHYK0swuo0B8GUzUjnUGqhPZujOB4SlSx6cnoB5ay06hA/s1600/eatsunaug11+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mWbMzzS7Mxzjh61-n8JsLoiJGIV3wMQDBKpGkp528WWuTLxxxUmg_lZnVGDe7pp39HckLz9ctOLinJQJyVIpu2pfHD556GhHYK0swuo0B8GUzUjnUGqhPZujOB4SlSx6cnoB5ay06hA/s640/eatsunaug11+003.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Set up and ready to pit some cherries</td></tr>
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Years ago, while scouring the flea market at the Porte de Vanves in Paris, I spotted this cherry pitter among the used housewares for sale. This nifty little tool set me back about 8 euros, which was, I thought, pretty spendy for a gadget of such limited use. But it is priceless when making clafoutis...especially when I'm able to locate it among all the other nifty gadgets I've collected over the years!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64UxE03Ajw7nqrn6bQEB0o1DgtC6DgbAKInomZpc9HFU1BKOEnCuhSdRZdCoFMQEKYcAqIMnoyvRov_6Xqjqd_tFQOBJJ0zdBokirBzM9danr9nAHcCLkJRWDUJWr6435feZCVu-mtiI/s1600/eatsunaug11+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64UxE03Ajw7nqrn6bQEB0o1DgtC6DgbAKInomZpc9HFU1BKOEnCuhSdRZdCoFMQEKYcAqIMnoyvRov_6Xqjqd_tFQOBJJ0zdBokirBzM9danr9nAHcCLkJRWDUJWr6435feZCVu-mtiI/s400/eatsunaug11+007.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pitting in action</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKd82PPygGvCFRZRmakwDZQCbRPoV5YNN_VcF2OjneoNRi9GGHXfhJmiMn3jfMAR-Lu6mDy4U3yVIRB_5ZxB5TbJkEdd3tPfNGtZIYz_JoLDI4HLq2QRBc6PB6sfgzkRrtX1BF1W-x-Q/s1600/eatsunaug11+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKd82PPygGvCFRZRmakwDZQCbRPoV5YNN_VcF2OjneoNRi9GGHXfhJmiMn3jfMAR-Lu6mDy4U3yVIRB_5ZxB5TbJkEdd3tPfNGtZIYz_JoLDI4HLq2QRBc6PB6sfgzkRrtX1BF1W-x-Q/s640/eatsunaug11+013.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Life is a bowl of cherries, <i>sans </i>pits</td></tr>
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I was a very gullible (read: stupid) child and someone once told me that if I swallowed a pit accidentally that the seed would grow into a tree inside me. Many a night of sleep was lost by the young Tal wondering where my organs would go if there was also a tree growing inside me. Please, think about the things you tell children, people!<br />
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My husband enjoys the cookbooks with photos of the individual steps in the process. I guess it is sort of a way he makes sure that he's doing the right thing as he makes the recipe. So, here are step-by-step photos of the making of cherry clafoutis:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeSJ-gkIL5NojlOnh953qOS7crQ-C1LobkR1fL7lvCTt8oq8dmTRrO4eUCq2eAoGgzh2tdS9slw2Nl_qYYAmYoQiS7vWwqUFO_C4u9co2zPNF_EKbVF5DbZahOZxEL86XWV1WUSE9QvU/s1600/eatsunaug11+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeSJ-gkIL5NojlOnh953qOS7crQ-C1LobkR1fL7lvCTt8oq8dmTRrO4eUCq2eAoGgzh2tdS9slw2Nl_qYYAmYoQiS7vWwqUFO_C4u9co2zPNF_EKbVF5DbZahOZxEL86XWV1WUSE9QvU/s400/eatsunaug11+019.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk together eggs, sugar , flour and milk. Add melted butter.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE0YohyphenhyphenRjGCKAl96ae9X1HzRLnvuJqskK3ItYlK_eDnupcQmCBfNmaMfP09sDGsF9Autt2f9fFuWyrLLWLuW_Uz0O-QnmgvAYbzJzBuPSaBbaCCxUEkK__x4m_dQVg1JAkS23suFOndA/s1600/eatsunaug11+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijE0YohyphenhyphenRjGCKAl96ae9X1HzRLnvuJqskK3ItYlK_eDnupcQmCBfNmaMfP09sDGsF9Autt2f9fFuWyrLLWLuW_Uz0O-QnmgvAYbzJzBuPSaBbaCCxUEkK__x4m_dQVg1JAkS23suFOndA/s640/eatsunaug11+021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="text-align: start;"><span style="font-size: x-small;">The hardest thing about this recipe is the <b>one hour</b> resting time for the batter. <br />(I made deviled eggs in the meantime, but that's for another post).</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzo62osEiNoOy4ibDMKac3oMj3fGEmkbWgmt98kJIamrrWOVvQtFY2T4k_Y5D4URT2xt0ipW2QjxlB3bIQCcv-NnnXak-gDqlnJt4ceBMcHh1yc_L5T8-grwD_E6ta-rBRiqLd_HIEGtw/s1600/eatsunaug11+032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzo62osEiNoOy4ibDMKac3oMj3fGEmkbWgmt98kJIamrrWOVvQtFY2T4k_Y5D4URT2xt0ipW2QjxlB3bIQCcv-NnnXak-gDqlnJt4ceBMcHh1yc_L5T8-grwD_E6ta-rBRiqLd_HIEGtw/s400/eatsunaug11+032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread cherries in buttered baking dish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkSV0rwmCT4zaHS5hyphenhyphenp2FsjUXmFZS6QhsdlrQlamG7dQ0mjnEN2TCArK3nkgnqBH78SCDrBZIRbXSTM7pV9iuqfSTYrbLz8wy0QbwANEoH1u4V7XABgS7fQkJl0hAu4HxYS6YlwNZnS8/s1600/eatsunaug11+034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkSV0rwmCT4zaHS5hyphenhyphenp2FsjUXmFZS6QhsdlrQlamG7dQ0mjnEN2TCArK3nkgnqBH78SCDrBZIRbXSTM7pV9iuqfSTYrbLz8wy0QbwANEoH1u4V7XABgS7fQkJl0hAu4HxYS6YlwNZnS8/s400/eatsunaug11+034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour batter over cherries and bake for<b> one more hour!</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFsLtw0O8EbBF5jHa_SpHRD0IL_cRqn0tsHsR0g1U4bavrRAh0lJd0CJ-SFbxVNuK70iPtq5pZSYJOhEuYWYlJwsKDdrgHGlFCL0RO6IUHNBDAbH77ZWSfXTneUR0crVZ6kx19DCFh2Y/s1600/eatsunaug11+037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFsLtw0O8EbBF5jHa_SpHRD0IL_cRqn0tsHsR0g1U4bavrRAh0lJd0CJ-SFbxVNuK70iPtq5pZSYJOhEuYWYlJwsKDdrgHGlFCL0RO6IUHNBDAbH77ZWSfXTneUR0crVZ6kx19DCFh2Y/s640/eatsunaug11+037.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Your patience is rewarded....go ahead, take a bite out of summer!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk_WeCiZMwb0N2-5NnQWXUqRC_uxKAUGL8o5vCgPa__D5HBcsNBds0TVhrYsGALI5DD9NNWQ1FtXOi68VGa9ErkoI_RAEvhAy05Y7LM1TVsNT9U7UyazcvcG6CQkHpfxPQhmd7Hvksug/s1600/eatsunaug11+040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk_WeCiZMwb0N2-5NnQWXUqRC_uxKAUGL8o5vCgPa__D5HBcsNBds0TVhrYsGALI5DD9NNWQ1FtXOi68VGa9ErkoI_RAEvhAy05Y7LM1TVsNT9U7UyazcvcG6CQkHpfxPQhmd7Hvksug/s640/eatsunaug11+040.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In this photo, you can really see how much the batter puffs up, especially at the corners. <br />
Like a souffle, it eventually does fall as it cools, which doesn't effect the taste, just the WOW factor.</td></tr>
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<br />Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0tag:blogger.com,1999:blog-9209216915389057491.post-9094554675197950382013-08-07T05:12:00.000-07:002013-08-07T05:12:00.314-07:00Anniversary dinner<div class="separator" style="clear: both; text-align: left;">
We celebrated our 14th wedding anniversary yesterday. Dinner was salad with flank steak, roasted sweet peppers and potatoes, red onion confit and shallot vinaigrette. The shallot vinaigrette is from a recipe in the June 2013 issue of Bon Appetit magazine. I crushed a garlic clove with salt and some anchovy paste in the salad bowl before adding the greens and dressing. It gives it a bit more kick.</div>
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I love having salad as a meal. The potatoes over the top idea comes from a brasserie called La Marmite on the corner of our street in Paris. They throw roasted garlic potatoes over all the salads they serve. In the mornings, on the corner sidewalk, there are always sacks and sacks of potatoes delivered to the door of La Marmite.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIxixvA12_zrtYsmWRXUAgx9cw__2vRKQtM9L44illthd_ZS-GxfoMhz7__2WqeKPC3DBIVykrF2cZNsBoPv-uuT7_5GhcBYywEJ-gUsqEYGTDvtKrqPVof25Ac-tLb-Gv9py8x8udCM/s1600/anniversarydinner+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIxixvA12_zrtYsmWRXUAgx9cw__2vRKQtM9L44illthd_ZS-GxfoMhz7__2WqeKPC3DBIVykrF2cZNsBoPv-uuT7_5GhcBYywEJ-gUsqEYGTDvtKrqPVof25Ac-tLb-Gv9py8x8udCM/s400/anniversarydinner+001.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anniversary dinner salad, before</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJQEcQ7dByw-Y2qkad87YDrBFi0QSP-f5_xgnc3mHglkLtgXEIZBgK6N_50pjMKBIHhHvvHPrYbhZGc49RSalNgXCOvhtkg7QqqFrK5Khni-OdJNzp1gHD-gPauJYug77djCrAK2STTk/s1600/anniversarydinner+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJQEcQ7dByw-Y2qkad87YDrBFi0QSP-f5_xgnc3mHglkLtgXEIZBgK6N_50pjMKBIHhHvvHPrYbhZGc49RSalNgXCOvhtkg7QqqFrK5Khni-OdJNzp1gHD-gPauJYug77djCrAK2STTk/s320/anniversarydinner+002.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anniversary dinner salad, mid-meal</td></tr>
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I decided a few days ago to bake a plum galette (free-form tart) for our dessert. We got married at the justice of the peace and afterward, friends attending the wedding were invited back to our place for a bite to eat. Jean-Francois makes a lovely apple tart and I asked if he could also make a plum tart for the guests. He sort of looked at me funny, but did so anyway. It was hit. I made this tart with a base of breadcrumbs, brown sugar and pecans. The base helps to soak up the juices of the fruit and keeps the crust from getting soggy. Again, an idea from Linda McCartney's cookbook <u>On Tour</u>. Very tasty!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd_KKAV3IX-54XDruAgv-Jxl7FpdZ7IBH8wWY_o8jIgk3m-4yjyPKHr9wto573mC_ZGTP3R7eNuerV48ucvNGYCg_UzhLuuAfoC8jR7HDFkQ-bHyFbMJt64tQIt-KYLIsoFlE5wNB1Eo/s1600/anniversarydinner+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd_KKAV3IX-54XDruAgv-Jxl7FpdZ7IBH8wWY_o8jIgk3m-4yjyPKHr9wto573mC_ZGTP3R7eNuerV48ucvNGYCg_UzhLuuAfoC8jR7HDFkQ-bHyFbMJt64tQIt-KYLIsoFlE5wNB1Eo/s400/anniversarydinner+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red plum galette with pecan and brown sugar base</td></tr>
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<br />Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com2tag:blogger.com,1999:blog-9209216915389057491.post-933971064010445832013-08-04T15:57:00.001-07:002013-08-07T05:16:37.901-07:00Pantry hummus<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkigIwpYX8PtzhHoaozzQEHziWSL8YTeowGO6NR5Dg8udKbGTqGQsmxztWNaFDaYRJ-JVDRqmmgG_pIM6sfZiO-2ScErTfvN9ybSP5o5-05K3axVXNFg1VUn9YMIjmWC8CaAyNyNHCBY/s1600/aug13gardenkitchen+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkigIwpYX8PtzhHoaozzQEHziWSL8YTeowGO6NR5Dg8udKbGTqGQsmxztWNaFDaYRJ-JVDRqmmgG_pIM6sfZiO-2ScErTfvN9ybSP5o5-05K3axVXNFg1VUn9YMIjmWC8CaAyNyNHCBY/s320/aug13gardenkitchen+005.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The main ingredients are readily available in the pantry and fridge.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMKKY-if5luUJY_qh89Cdar2ZEXoQwe8Lz-BHZtBfXnT63LovM7SD8aRjOw1D83IF1_pRVPbMz3P-G-kSfbJdf8KGMK0ysbxZg-0JLTde6oHmECLPhVAR9psC4uP-pxgbD6LS4doGBYY/s1600/aug13gardenkitchen+017.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/AVvXsEjOMKKY-if5luUJY_qh89Cdar2ZEXoQwe8Lz-BHZtBfXnT63LovM7SD8aRjOw1D83IF1_pRVPbMz3P-G-kSfbJdf8KGMK0ysbxZg-0JLTde6oHmECLPhVAR9psC4uP-pxgbD6LS4doGBYY/s320/aug13gardenkitchen+017.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a whirl in the food processor, more garlic, oil and some sumac to taste.</td></tr>
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This is a really basic hummus that is easy to whip up from pantry staples. Prepared hummus is readily available in the grocery, but $4 for 10 ounces is pricey considering how easy it is to make at home. A few years ago, Linda McCartney's <u>On Tour</u> vegetarian cookbook gave me the idea of adding avocado to my hummus. Her recipe includes yogurt, which I leave out. The avocado makes it creamy and a beautiful shade of green.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOyxomCFqdkp3ASptJGyPJh18zb2lXIfH2yiMlVsSYrlbS2iPC_VMx-VQ7IpK35yJyvEQ9AiXXd5XlH-HtmNZfF63ClJou5nCfbX6t7Oqz3XnvgVkM4zR-sxdvn1y9oGhNIdUvWIzr9I/s1600/aug13gardenkitchen+019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOyxomCFqdkp3ASptJGyPJh18zb2lXIfH2yiMlVsSYrlbS2iPC_VMx-VQ7IpK35yJyvEQ9AiXXd5XlH-HtmNZfF63ClJou5nCfbX6t7Oqz3XnvgVkM4zR-sxdvn1y9oGhNIdUvWIzr9I/s640/aug13gardenkitchen+019.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The magic ingredient that elevates this hummus from humdrum to yum yum....avocado!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JmNJDtsRnoWqbKc_1k0xogdiwv2NB2ZgFGAko_sdh_BSvCoqfBLS1myKoocddnvzJOPXLGIhwTrZ-8RNWH0DFOQ-JfFBXA5H-mmHsovzafb6fjc4kBt-E4N3RsFXoemjIiGoQxPQRYA/s1600/aug13gardenkitchen+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JmNJDtsRnoWqbKc_1k0xogdiwv2NB2ZgFGAko_sdh_BSvCoqfBLS1myKoocddnvzJOPXLGIhwTrZ-8RNWH0DFOQ-JfFBXA5H-mmHsovzafb6fjc4kBt-E4N3RsFXoemjIiGoQxPQRYA/s640/aug13gardenkitchen+024.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Someone couldn't wait for me to take the beauty shot before digging in....</td></tr>
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<br />Tal Landeauhttp://www.blogger.com/profile/07423746654086254099noreply@blogger.com0