tag:blogger.com,1999:blog-63979030511216641732024-03-13T06:25:39.042-04:00Douglas Kitchen OdysseyJoin us in our cooking adventures!The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-6397903051121664173.post-53264502254971548762013-10-02T12:05:00.000-04:002013-10-02T12:05:26.247-04:00Fried Onion Dip<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">I came across this recipe during a lazy Sunday morning watching Food Network. There's a new show- Heartland Table which was surprisingly enjoyable. The host and chef, Amy Thielen, made this fried onion dip and was convincing enough that I decided I needed to make it too. And I'm certainly glad I did. With relatively few ingredients, this dip is full of flavor and way better than any store bought or powder onion dip you've had. There's something magical about browned, caramelized onions and the smell is to die for. This dip is good to serve at a party or for a game, but also great to snack on all week long if you don't eat it all at once. Enjoy with chips, bread, or veggies. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 large onion, sliced in thick half-rings</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 cloves garlic, minced </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon honey </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup white wine or dry vermouth</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup sour cream</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup cream cheese at room temp</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon chopped chives</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">dash of cayenne </span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Start by clarifying the butter. This is done so the onions can be fried at a higher temperature to get a nice color on them. To clarify the butter, melt it in a small skillet When the butter has melted, you will notice that there is a white foamy layer on top of clear melted butter. Skim off the white foam, pour the clear part into a small dish, and you are left with clarified butter! Pretty easy. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, heat the clarified butter </span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">in a heavy bottomed skillet (recommend cast iron)</span> over medium-high and add the onions, breaking them apart to be evenly distributed. Add about 3/4 teaspoon salt and 1/4 teaspoon pepper. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Let the onions cook, stirring and flipping occasionally, until they turn a nice dark golden brown, almost with a burnt crust. Amy's recipe says about 10 minutes but mine took a bit longer to develop this color, I'd say closer to 15. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, add the honey and garlic and cook for about 1 minute, turning the heat down to medium. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">After that minute, pour in the wine or dry vermouth (I used wine) and stir. Let it thicken as the moisture cooks off, about 3 minutes, and remove the onions from the heat. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, in a bowl combine the sour cream and cream cheese and stir to combine. When the onions have cooled slightly, pour them along with any remaining liquid into a food processor and process for a few pulses, leaving some chunks of onion. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Mix the onions in with the sour cream and cream cheese, adding the chives and cayenne as well. Stir to combine and refrigerate before serving. So good! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-33469517272157116392013-09-25T20:38:00.000-04:002013-09-25T20:38:23.748-04:00Fig & Port Jam<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">With more ripe figs than we knew what to do with this summer, our last big harvest brought in three and a half pounds. We had already made fig jam once, so I decided to switch it up by using port instead of water. And, having such a large amount of figs made it worthwhile to can the jam in order to preserve it and be able to enjoy our figs all </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">winter. Note that this jam is thick, but not a jelly-like consistency since no pectin is used in the recipe. If you wanted your jam to be more on the solid side, you can always add some. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3-3 1/2 lbs fresh green or purple figs</span>
</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups sugar</span>
</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup port</span>
</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup lemon juice</span>
</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon salt</span>
</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cinnamon stick </span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Slice each fig into four wedges, and then each wedge into either two or four pieces, depending on the size. You want to end up with a uniform dice of relatively small pieces. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">In a bowl, combine the figs and sugar. Mix and let sit for 15 minutes until the sugar has dissolved and the figs start to look syrupy. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">In a large pot over medium heat, combine the figs, port, lemon juice, salt, and cinnamon stick. Bring to a simmer and cover. Turn heat to low and cook for 15-20 minutes, stirring occasionally.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Remove lid and turn heat back up to medium low, or until it is simmering rapidly. Let the mixture reduce, about another 15-20 minutes. Stir frequently to avoid sticking or burning to the bottom of the pot. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">If you are planning to can the jam, now is the time to heat a large pot of boiling water and sterilize the jars for about 10 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When the jam is at your desired consistency, remove the cinnamon stick and spoon it into the jars, leaving about 1/4-1/2 inch of room at the top. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">If you are not canning- let the jars sit at room temp and then refrigerate. If you are canning, be sure not to screw on the lids too tight, and then boil the full jars for another 10 minutes. Remove, and let them cool. No need to refrigerate. Enjoy the jam with toast, pancakes, biscuits, and more! </span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-60041753182391735902013-09-15T17:32:00.003-04:002013-09-15T17:32:49.057-04:00Shrimp Puttanesca<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">This is a savory pasta dish that packs a lot of flavor between the shrimp, capers, and olives. It's also relatively simple and doesn't require a lot of unique ingredients. I found the recipe on <a href="http://www.foodandwine.com/recipes/garlic-shrimp-in-tomato-sauce?xid=DAILY071713ViewRecipe" target="_blank">Food & Wine</a> and don't think I made any changes (except to leave the tomatoes unpeeled.) They didn't call it a puttanesca, but considering the ingredients I decided to use that title. Some puttanescas have anchovies in them, but this one does not. Overall this is a good option for a quick and tasty week night meal. And it gave me the chance to use a little fresh rosemary from the 1-herb strong garden, so that's always a plus. We also tested our our new garlic-grating tool we got at the farmer's market in San Diego. It's a little ceramic plate with sharp ridges that works miracles in grating garlic or ginger. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
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<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
3 tablespoons olive oil
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<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
2 pounds medium shrimp, shelled
</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
4 cloves garlic, minced or grated</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
several dashes of dried red-pepper flakes (or more to taste)</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
1/2 teaspoon salt
</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
1/4 teaspoon fresh-ground black pepper
</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
2-3 medium tomatoes (about 3/4 pound) chopped
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</li>
<li>
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1 cup canned crushed tomatoes in thick puree
</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
</span></span>
</li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">
2 tablespoons drained capers
</span></span>
</li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
<span itemprop="ingredients">
1/3 cup halved and pitted black olives </span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">fresh lemon, to squeeze on top (optional) </span></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients"><b>Directions</b>:</span></span></div>
<div class="two-columns" id="ingredients">
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients"> </span></span></div>
<div class="two-columns" id="ingredients">
<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">Heat a large skillet or frying pan to medium and add the oil. When it is hot, add the shrimp to the pan along with the salt, pepper, red pepper flakes, and garlic. Stir and try to spread the shrimp out evenly. Stir occasionally until cooked through, about 4-5 minutes. Remove the shrimp with a slotted spoon.</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span itemprop="ingredients">Next, add the tomatoes, rosemary, capers, and olives to the pan. </span>Reduce heat and simmer, covered for 15 minutes. Meanwhile, start boiling your pasta water. Any type of pasta will do. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;">After the sauce has simmered, return the shrimp to the pan and cook until heated through, about 1 minute. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Serve over pasta and garnish with additional rosemary and a squeeze of lemon. </span></div>
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-50055218443617070312013-09-01T13:44:00.000-04:002013-09-01T13:44:37.905-04:00Lime Ice Cream Pie<span style="font-family: "Trebuchet MS",sans-serif;">This is a perfect summer dessert- cold and refreshing with just the right amount of sweetness. It's also incredibly easy to make- no ice cream maker or special kitchen utensils required, other than a food processor for the crust. The tart and creamy filling pairs wonderfully with the homemade graham-cracker crust which is buttery and sweet. It's also nice that this keeps in the freezer for several days (or even a couple weeks) so you don't have to eat it all in one sitting. Or you could make two and save one for later. Either way, this is sure to be a success for you and your guests! Thank you to <a href="http://www.seriouseats.com/recipes/2013/08/no-churn-easy-key-lime-ice-cream-pie.html" target="_blank">Serious Eats</a> for the recipe, which was unaltered. Note that there is a good amount of wait time in this recipe so get an early start on it if you plan to consume it in the same day. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">This also gave me a chance to use my DIY cake stand! </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Crust: </span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">10 plain graham crackers</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon kosher salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons white sugar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">5 tablespoons butter, melted and slightly cooled</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">Filling: </span><ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup lime juice (3-4 limes)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon lime zest, plus more for garnish, from about 1-2 limes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"> 3/4 cup sweetened condensed milk</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup heavy cream</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon salt</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Start by making the pie crust. </span><span style="font-family: "Trebuchet MS",sans-serif;"> In a food processor, combine the graham crackers, salt, and sugar. Pulse until it is the consistency of fine bread crumbs. Add the butter, and pulse until a course meal forms, scraping down the sides as necessary. Transfer to a pie plate or tart pan and press evenly down into the bottom and sides of the dish. As a note, the filling will not completely fill a pie plate to the top, so you don't need the crust to come all the way up to the top of the sides. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Refrigerate for 15 minutes, and </span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">then preheat the oven to </span><span style="font-family: "Trebuchet MS",sans-serif;">375°F.</span> Bake the crust for 15 minutes, until it starts to turn a darker golden brown. Remove from oven, let it cool, and the place in the freezer until you are ready to pour in the ice cream filling. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">To make the lime ice cream, combine the condensed milk and heavy cream in a medium mixing bowl. Stir to combine and then add the lime juice and lime zest. Stir slowly. The mixture will almost immediately thicken. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Add the salt, stir, and then pour into the frozen crust. Smooth out the top, cover with plastic wrap, and place in the freezer for 2-3 hours before serving. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When you are ready to serve, let the pie sit out for about 5 minutes to soften before slicing. Garnish with additional lime zest. Enjoy!</span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-50647465130430098972013-07-23T21:38:00.000-04:002013-07-23T21:38:39.739-04:00Grilled Nectarines with Blue Cheese and Basil<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gM57GvjdaV0/Ue8rxaTRrUI/AAAAAAAAFsw/ydVRgRLHr3w/s1600/P1010159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gM57GvjdaV0/Ue8rxaTRrUI/AAAAAAAAFsw/ydVRgRLHr3w/s1600/P1010159.JPG" height="480" width="640" /></a><a href="http://2.bp.blogspot.com/-hWGQ9vgeKgA/Ue8u1ttQumI/AAAAAAAAFtM/6whxXpKo-ik/s1600/P1010165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hWGQ9vgeKgA/Ue8u1ttQumI/AAAAAAAAFtM/6whxXpKo-ik/s1600/P1010165.JPG" height="480" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">We've been enjoying having a grill this summer after several years of apartment grill-free living. I was channel surfing and happened across Bobby Flay making these sweet grilled nectarines, dressed with blue cheese, citrus vinaigrette, and basil. The flavor combo is one of a kind- the juicy caramelized fruit with the tangy blue cheese, sweet and tart vinaigrette, topped with fresh basil. This dish would be a great appetizer and is also a nice side dish when paired with something spicy. It could even pass as dessert, though it's not overly sweet. Best of all, it is easy to make and by combining these few ingredients you have a upscale dish that is bound to please your guests. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9OSkXs8lfPg/Ue8rwrkibHI/AAAAAAAAFsQ/nnBR8xbW8oI/s1600/P1010154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-9OSkXs8lfPg/Ue8rwrkibHI/AAAAAAAAFsQ/nnBR8xbW8oI/s1600/P1010154.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cara Cara orange- looks like a grapefruit! Tastes like an orange.</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 nectarines, barely ripe</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 oz (about 1/4 cup) blue cheese</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 lemon, juiced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 orange, juiced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 tablespoons honey </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">a few leaves of fresh basil, sliced in thin ribbons </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt & pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">canola oil </span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">To make the vinaigrette, combine the lemon juice, orange juice, 2 tablespoons oil, honey, and a pinch or two of salt and pepper. Whisk and set aside. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Slice each nectarine in half, moving the knife around the pit and then gently pulling the two sides a part. (This was harder than I thought it would be and I had to use a little extra effort on some of them) Remove the pit, with your hands if it comes out easily, or using a knife if needed. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">With the grill over medium heat, brush the nectarines with oil and place face down directly on the grate. (Hopefully it is clean!) Let the nectarines cook for about 3 minutes, and remove once they have some nice grill marks forming. It was too dark outside to get any pictures of the nectarines on the grill.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, scoop 1-2 teaspoons of blue cheese on to the center of each nectarine and then drizzle with the vinaigrette. Top with sliced basil and serve warm.</span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-19297014207887889752013-07-17T22:09:00.002-04:002013-07-17T22:09:48.906-04:00Roasted Shrimp & Orzo salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">I was instantly addicted to this salad the first time I ate it, and ever since then it never fails to disappoint every time I make it. The <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html" target="_blank">recipe</a> comes from Ina Garten and it introduces a few genius techniques that make it extra delicious. The first is to drench the hot, freshly cooked orzo in the lemon vinaigrette, causing it to soak up the flavor instantly. The second is to roast the shrimp in olive oil, salt, and pepper. This is by far the easiest way to cook a perfect shrimp and they taste amazing. I had a hard time saving enough to toss into the salad. The remaining ingredients- a combination of herbs, veggies, and feta cheese really make the dish come together. We took this to a 4th of July cook-out this year and it was a huge hit. I only changed a few slight things from Ina's recipe, and I assure you it turns out just as delicious! The end result is a light and refreshing dish that could be served as a side dish or a main course. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<div>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 pound orzo pasta (rice-shaped pasta)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup freshly squeezed lemon juice (should take about 3 lemons)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Freshly ground black pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 pounds medium shrimp, peeled and deveined</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup minced scallions, white and green parts</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup chopped fresh dill</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup chopped fresh flat-leaf parsley</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cucumber, peeled, seeded, and medium-diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup small-diced red onion</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 pound block of feta cheese, medium-diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Kosher salt and freshly ground pepper </span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Fill a large pot with water, add 1 tablespoon of salt and bring the water to a boil. Add the orzo and simmer for about 1 minute less than the recommended lowest number of minutes. (If the box says 9-11 minutes cook them for 8) This will help you avoid over-cooking the pasta, considering it will keep cooking a bit more sitting in the pot. While the orzo is cooking, whisk together the lemon juice, 1/3 cup olive
oil, 2 teaspoons salt and 1 teaspoon of pepper. When the pasta is done, drain and return to the pot. Immediately pour the lemon juice mixture over the hot pasta
and stir well. Keep orzo in the pot off heat to let it cool down while you prepare the rest of the ingredients.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">To cook the shrimp, preheat the oven to 400 degrees F. Place the shrimp on a foil-covered sheet pan,
drizzle with olive oil, and sprinkle with salt and pepper. Toss to
combine and spread out in a single layer. Roast for about 4 minutes,
until the shrimp are cooked through. You can tell once they start turning pink and have a somewhat firm touch to them that they are done. Always err on the side of under- you can cook them for a minute longer if needed but you can't undo it once they are overcooked. Try not to eat them all straight out from the oven!!</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Add the
shrimp to the orzo and then add the scallions, dill, parsley, cucumber,
onion, 1 teaspoons salt, and 1/2 teaspoon pepper. Toss well and taste for more salt. Add the feta
and stir carefully. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Set aside at room temperature for 1 hour to allow
the flavors to blend, or refrigerate overnight. If refrigerated, bring back to room temperature before serving. </span></div>
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-42708442231691618842013-07-13T13:26:00.000-04:002013-07-13T13:35:02.867-04:00Fresh Jalapeno-Basil Lemonade<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">Sean has made this a couple times this summer, and it's a nice refreshing drink that also pairs wonderfully with gin or whiskey. I like it because it's not too sweet, and the jalapeno and basil flavors really shine along with the lemons. He used a home-made ginger simple syrup as the sweetener, and you can always adjust the amount to your own taste depending on how sweet you prefer your lemonade. A regular simple syrup would work just as well, but I do recommend a syrup over using plain sugar because you don't have to wait for it to dissolve. Optionally, add a few berries to the bottom of your glass before serving. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup freshly squeezed lemon juice</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup simple syrup</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 bunch fresh basil, leaves only (green or purple)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 jalapenos, seeded and sliced thinly on the diagonal</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">water (and ice for serving) </span></li>
</ul>
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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="http://3.bp.blogspot.com/-W7H3_1CMNJA/UeGL3x6lBoI/AAAAAAAAFoM/U8VbXiNs1z0/s1600/P1000792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-W7H3_1CMNJA/UeGL3x6lBoI/AAAAAAAAFoM/U8VbXiNs1z0/s1600/P1000792.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, that is an elephant tea pot in the background...</td></tr>
</tbody></table>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Combine the lemon juice, basil, and jalapeno in a large pitcher (ours is 2-quarts). Gently muddle the mixture with a wooden spoon, pressing against the sides and bottom of the pitcher to pull some of the flavor out of the jalapeno and basil. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">By removing the seeds, the jalapeno flavor really comes through without being too spicy. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, add the simple syrup and stir to combine. Let this mixture sit for about an hour, refrigerated, to absorb the flavor from the basil and jalapenos. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Add 5-6 cups water (until the pitcher is almost full) and taste. Add more simple syrup or lemon juice if needed. You want it to be a little strong since you will serve it with ice. Let it sit in the fridge for several hours before serving. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When you are ready to serve, stir the lemonade before pouring into ice-filled glasses. Add a couple berries for some extra sweetness if you have them on hand. Enjoy!</span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-32719332416780525052013-07-02T22:23:00.002-04:002013-07-02T22:23:56.966-04:00Classy Coasters<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jsfGoUqPWDw/UdOLDcf9XHI/AAAAAAAAFnw/CKOdK-84ATc/s1600/P1010030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jsfGoUqPWDw/UdOLDcf9XHI/AAAAAAAAFnw/CKOdK-84ATc/s1600/P1010030.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">We came across some cool looking red tiles at the <a href="http://www.communityforklift.com/" target="_blank">Community Forklift</a>
(which sells salvaged building materials) a few weeks ago and decided
they would make great coasters. They were made from heavy, durable
material and I loved the color. And at less than 25 cents each, they
were a steal. I was inspired to make my first set for a friend's
housewarming gift, and I thought it would be nice to personalize them by
spray-painting the first letter of their last initial on the top of
each coaster. I also found some felt with a cool print at the Hobby
Lobby, which is where I found the rest of my supplies as well. Below is
the step-by-step instruction and end result! </span><br />
<br />
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<a href="http://2.bp.blogspot.com/-766ljC0Y6Rg/UdOIzd5STTI/AAAAAAAAFnU/uBAHcW0uXNw/s1600/P1010035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-766ljC0Y6Rg/UdOIzd5STTI/AAAAAAAAFnU/uBAHcW0uXNw/s1600/P1010035.jpg" height="400" width="300" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Supplies</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Four 4x4 tiles</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Tacky glue</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cork roll (very thin cork)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Felt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Clear acrylic spray sealer (I used a gloss finish but the sell it flat as well)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cardboard (if making a stencil)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Spray Paint (again, if making a stencil) </span></li>
</ul>
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<a href="http://2.bp.blogspot.com/-De7NXNmqPBo/UdOIvMUPDGI/AAAAAAAAFmE/C2p2nRVEow8/s1600/P1010012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-De7NXNmqPBo/UdOIvMUPDGI/AAAAAAAAFmE/C2p2nRVEow8/s1600/P1010012.JPG" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">If
your tiles are recycled like ours were, make sure you clean them off
before starting your project. These had some old glue that was pretty
stuck to the bottom of them so I got off as much as I could and it was
barely noticeable at the end that the bottoms started out uneven. </span><br />
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<a href="http://4.bp.blogspot.com/-OCpekWlEmX0/UdOIu3C1RHI/AAAAAAAAFlw/5YCrbgHBEJM/s1600/P1010006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OCpekWlEmX0/UdOIu3C1RHI/AAAAAAAAFlw/5YCrbgHBEJM/s1600/P1010006.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">To
make your stencil, cut a piece of cardboard to be the same size as the
tiles. Trace the letter or shape into the cardboard and cut it out.
Tape the stencil to the top of the tile and spray it evenly (outside or
away from any furniture!) I only had one stencil so I waited for each
tile to partially dry before moving it to the next one. When you've
finished all four tiles, spray them with the clear acrylic sealer, which
will waterproof the coasters and prevent your design from rubbing off.
It also dries pretty quickly so you don't have to wait long to move on
to the next step.</span><br />
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<a href="http://4.bp.blogspot.com/-movvo4Egniw/UdOIw3_c54I/AAAAAAAAFmo/rv-1JKzrU-s/s1600/P1010023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-movvo4Egniw/UdOIw3_c54I/AAAAAAAAFmo/rv-1JKzrU-s/s1600/P1010023.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">For
the bottom of the coasters, I chose to do a thin layer of cork followed
by a layer of thin felt. It may not be necessary to do both, but since
these tiles were somewhat uneven on the bottom I thought it would
help. Trace the tiles to cut squares of cork and felt the same size.
Use the tacky glue to dab the tile and press the cork firmly to the
bottom of the tile. </span><br />
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<a href="http://4.bp.blogspot.com/-QoYI7py2GWI/UdOI9BHeWJI/AAAAAAAAFnk/vRHNL8NOmXU/s1600/P1010024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QoYI7py2GWI/UdOI9BHeWJI/AAAAAAAAFnk/vRHNL8NOmXU/s1600/P1010024.JPG" height="300" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-oIiLQ5-1xvE/UdOIv2mhx0I/AAAAAAAAFmU/lA-DF9Y7uQk/s1600/P1010019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oIiLQ5-1xvE/UdOIv2mhx0I/AAAAAAAAFmU/lA-DF9Y7uQk/s1600/P1010019.JPG" height="240" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-zWfWwvvM0d0/UdOIvhRGI7I/AAAAAAAAFmM/3HDTuarHtnQ/s1600/P1010018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zWfWwvvM0d0/UdOIvhRGI7I/AAAAAAAAFmM/3HDTuarHtnQ/s1600/P1010018.JPG" height="300" width="400" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">If
the edges stick out a little, just trim them up with scissors. Next do
the same thing with the felt, again using the tacky glue. </span><br />
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<a href="http://1.bp.blogspot.com/-9huICE2a49Y/UdOIx9Mc-HI/AAAAAAAAFm8/4dsmMPPseB0/s1600/P1010028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9huICE2a49Y/UdOIx9Mc-HI/AAAAAAAAFm8/4dsmMPPseB0/s1600/P1010028.JPG" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Let the coasters dry completely before using or giving as a gift. These turned out super cute, and it was surprisingly easy!</span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com2tag:blogger.com,1999:blog-6397903051121664173.post-29473003820685023372013-06-30T13:18:00.000-04:002013-06-30T13:18:08.573-04:00Summer Fish Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UkA08SP0fCs/Ucz4Oe3ub7I/AAAAAAAAFjI/Rn6UeYoy3mg/s1600/P1000989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UkA08SP0fCs/Ucz4Oe3ub7I/AAAAAAAAFjI/Rn6UeYoy3mg/s1600/P1000989.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Mmmmmmm..... this chowder was SO delicious I had to immediately post the recipe. With the savory, creamy broth, chunks of white cod and potato, spicy jalapeno, and sweet fresh corn and basil this soup had a depth of flavor that keeps you going back for another bite. Sean picked it out from one of our cook books, <a href="http://books.google.com/books/about/50_Chowders.html?id=yd7WAAAAMAAJ" target="_blank">50 Chowders</a> by Jasper White. It's a great summer recipe because the flavor of the fresh corn and tomatoes really make a difference. I tweaked the recipe a bit by increasing the bacon, subbing in a different type of fish and amping up the heat by including the jalapeno seeds. Otherwise I stayed pretty close to the actual recipe in the book. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-da2Hz8Sm-Ms/Ucz31PgB-ZI/AAAAAAAAFho/g6-E_DfRbcs/s1600/P1000952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-da2Hz8Sm-Ms/Ucz31PgB-ZI/AAAAAAAAFho/g6-E_DfRbcs/s1600/P1000952.JPG" height="480" width="640" /></a></div>
<a href="http://3.bp.blogspot.com/-w7D0t-a-Vkg/Ucz3_tD28kI/AAAAAAAAFiU/4KDV5Jr07ro/s1600/P1000976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-w7D0t-a-Vkg/Ucz3_tD28kI/AAAAAAAAFiU/4KDV5Jr07ro/s1600/P1000976.JPG" height="480" width="640" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 ears of fresh corn</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">8 oz slab or sliced bacon, diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons unsalted butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 cloves garlic, minced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 jalapeno, finely diced (I included the seeds and it had a nice level of heat)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 large onion, diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 medium celery stalks, diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 lbs all-purpose potatoes, peeled and diced (I used 3 large russet potatoes)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 cups strong fish or seafood stock (I recommend Kitchen Basics brand) </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb fresh ripe tomatoes, seeded and diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Kosher salt and freshly ground pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 lbs skinless, boneless cod filet (other meaty white fish will work too)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup heavy cream</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup fresh basil leaves, thinly sliced</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Start by husking the corn and cutting the kernels from the cob. I find the easiest way is to use a large knife, lay the corn flat on the cutting board, and then slice and rotate until you've covered the whole cob. The kernels are less likely to fly all over the place if you do it this way instead of holding the cob straight up and down as you slice.</span><br />
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<a href="http://3.bp.blogspot.com/-BAJNwaTvKOA/UdBkirSkHQI/AAAAAAAAFkA/TH34N1Sj7N4/s1600/P1000963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BAJNwaTvKOA/UdBkirSkHQI/AAAAAAAAFkA/TH34N1Sj7N4/s1600/P1000963.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Next, heat a large pot over medium heat and add the sliced bacon. Let it cook, stirring occasionally, until most of the fat has rendered. Turn up the heat a bit until it starts to crisp. If there is a lot of fat, drain some until only about 2 tablespoons remain with the bacon. Then, add the garlic and butter, stir to melt, and cook for about 30 seconds. Adding butter to bacon fat just compounds the deliciousness...</span><br />
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<a href="http://4.bp.blogspot.com/-WITvxENoFAI/UdBki5DLYSI/AAAAAAAAFkE/OO4aoF2QCeM/s1600/P1000968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WITvxENoFAI/UdBki5DLYSI/AAAAAAAAFkE/OO4aoF2QCeM/s1600/P1000968.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Add the onion, celery, and jalapeno to the pot with 1/2 teaspoon salt and turn heat back to medium. Saute for about 7-9 minutes until vegetables have started to soften. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-meAjhFGO05w/UdBkjfOccAI/AAAAAAAAFkQ/7dnDQTSIs7c/s1600/P1000969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-meAjhFGO05w/UdBkjfOccAI/AAAAAAAAFkQ/7dnDQTSIs7c/s1600/P1000969.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Next, add the corn, potatoes, and stock. If the stock doesn't cover the potatoes, add a bit of water. Add 1 teaspoon salt if your stock is unsalted, or low in sodium. Turn up the heat and bring to a boil. Keep the pot covered and cook the potatoes vigorously for about 5-7 minutes. (I did 10 minutes and thought the potatoes were slightly over-cooked) If the stock hasn't thickened slighlty, mash a few of the potatoes against the side of the pot and stir. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Add the diced tomatoes, and reduce heat to low. Taste and season mixture assertively with salt and pepper. (Season now to avoid having to stir a lot once the fish has been added.) </span><br />
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<a href="http://1.bp.blogspot.com/-sxXmB1GIsU4/UdBkkZvOJ3I/AAAAAAAAFko/M-cp24BJOAE/s1600/P1000973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sxXmB1GIsU4/UdBkkZvOJ3I/AAAAAAAAFko/M-cp24BJOAE/s1600/P1000973.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">While the chowder is simmering, add the fish and cook for 5 minutes. Remove pot from heat and let it sit for 10 minutes. The fish will finish cooking in this time. Gently stir in the cream and basil and taste for more salt and pepper. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KHjVAMCBxn0/UdBklJ5Lj5I/AAAAAAAAFkg/L_jXlTuHeWo/s1600/P1000977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-KHjVAMCBxn0/UdBklJ5Lj5I/AAAAAAAAFkg/L_jXlTuHeWo/s1600/P1000977.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes.... this is us. </td></tr>
</tbody></table>
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<span style="font-family: "Trebuchet MS",sans-serif;">If you are not serving immediately, let it come to room temperature before refrigerating. Otherwise, serve the chowder and enjoy! This makes about 8 servings as a main dish. It was a big hit with our guests, I can't wait to make it again!</span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-27586197298459247972013-06-20T22:33:00.002-04:002013-06-20T22:33:54.991-04:00Rosemary Porcini Meatballs with Polenta<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pZjee8rknx8/UcO0liGUVkI/AAAAAAAAFhI/Fqg85E4vYPs/s1600/P1000899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pZjee8rknx8/UcO0liGUVkI/AAAAAAAAFhI/Fqg85E4vYPs/s1600/P1000899.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">This meal was a great discovery for me- the realization that I can incorporate one of my favorite foods (cheese grits) into an Italian dinner, posing it as the ever so fancy "polenta" which is in fact the same thing as grits. (NOT the same as your instant grits however) I love cheese grits for breakfast, and they pair nicely with shrimp, or <a href="http://douglaskitchen.blogspot.com/2012/07/jambalaya-with-grits.html" target="_blank">jambalaya</a>, but somehow I've missed the delciousness of polenta in my Italian cooking. It turned out savory and creamy, the perfect pair with the sweet tomato sauce and rich porcini, rosemary, ground beef meatballs. This recipe is bound to turn any grits-hater into a polenta lover! Not to mention how easy the meatballs are to make- broiled and then finished off in the tomato sauce. No slaving over a pan and worrying about evenly browning the meatballs, OR having to clean up the greasy mess afterward. All in all, this was a definite winner! Recipe adapted from <a href="http://www.seriouseats.com/recipes/2012/07/turkey-and-porcini-meatballs-with-rosemary-and-polenta-recipe.html" target="_blank">Serious Eats</a>.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 oz dried porcini mushrooms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 lb ground beef (or turkey)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 egg</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup bread crumbs*</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons milk*</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/4 cups finely grated Pecorino Romano or Parmesan cheese</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon chopped fresh rosemary, plus one whole stem</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tablespoons chopped parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 medium garlic cloves, minced</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 jar of tomato sauce- about 3 cups </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups dry polenta</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">*Note- I forgot to add the bread crumbs and milk when I made these and they turned out fine. But who's to say it wouldn't make them better? I'll try it out next time...</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Bring one cup of water to a boil, add the mushrooms with a pinch of salt, cover, and remove from heat. Let them steep for 15-20 minutes and then drain, reserving the liquid for the tomato sauce. Chop up the mushrooms finely and reserve.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">In a mixing bowl, combine the ground beef, egg, bread crumbs, milk, 1/4 cup cheese, chopped rosemary, 2 tablespoons parsley, garlic, and olive oil. Add 1/2 teaspoon salt and some freshly ground black pepper. Add half of the porcini mushrooms, and gently mix well until just combined. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Form the meat mixture into balls, about 1 1/2-2 inches in diameter. I made 20 total, but it doesn't matter how many you make as long as they are pretty much the same size. Set your oven to broil (high, if it gives you the option), and meanwhile bring 5 cups of water to a boil with 1 teaspoon salt, for the polenta. Place the meatballs on a parchment paper-lined baking sheet and broil for 8-10 minutes.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">While the meatballs are broiling, combine the porcini liquid, remaining mushrooms and parsley, whole rosemary stem, and tomato sauce in a pot over medium heat. Bring to a simmer. The porcini liquid adds an additional dimension of flavor to the sauce, along with the fresh rosemary. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When the meatballs are done broiling, remove them from the oven and add directly to the sauce to finish cooking. This will also allow them to soak up some of the delicious sauce and stay juicy. Taste the sauce and add more seasoning to your liking. I ended up throwing in some red pepper flakes to balance out the sweetness. Keep the pot uncovered to reduce the sauce down a bit. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When the polenta water comes to a boil, whisk in the dry polenta, cover and simmer, stirring pretty often with the whisk to avoid clumping. It should thicken up pretty nicely in about 15-20 minutes. Add the butter and remaining shredded cheese, and taste for additional salt and pepper. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Serve the polenta in bowls, topped with the meatballs and sauce. Garnish with additional rosemary and/or more cheese and serve hot. </span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-86516690578794677242013-06-09T18:00:00.000-04:002013-06-09T18:00:04.993-04:00Green Goddess Salad with Poached Shrimp<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">One thing we don't eat enough of is salad, and we're making an effort to change that this summer. I came across <a href="http://www.foodnetwork.com/recipes/guy-fieri/salad-of-the-goddesses-with-poached-shrimp-recipe/index.html" target="_blank">this recipe by Guy Fieri</a> while watching an episode of Guy's Big Bite and made a mental note of it because the dressing looked so good, and I loved the idea of adding flavorful poached shrimp. We like making our own salad dressings, but we usually stick with vinaigrette. This green goddess dressing is creamy, tangy, and full of flavor. I also loved how the shrimp tasted after poaching in a mixture of water, lime, peppercorns, bay leaves, and red pepper flakes. Overall this was a simple recipe, but super delicious and different than our usual salad. And if you eat a big bowl, it's a full meal!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><u><b>Ingredients</b></u>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Shrimp:</span><div>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon kosher salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon red pepper flakes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">5 to 6 black peppercorns</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 to 4 cloves garlic, peeled and bashed</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 bay leaves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lime, cut into slices</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 small bunch fresh parsley</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 pounds medium raw de-veined shrimp in the shells (I think I used less than this, but the more shrimp the better!) Usually the E-Z peel shrimp come de-veined and that's what I buy.</span></li>
</ul>
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</li>
</ul>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Dressing:</span> </li>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup mayonnaise</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup sour cream (could sub non-fat Greek yogurt)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup packed fresh basil leaves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup packed fresh flat-leaf parsley leaves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup chopped green onions</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons fresh lemon juice</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons anchovy paste (or 2-3 whole canned anchovies)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 small clove garlic</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Kosher salt and freshly ground pepper </span></li>
</ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Salad:</span><br /><div>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 heads romaine</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 head Bibb lettuce or bag of mixed greens</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 hothouse cucumber, sliced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup thinly sliced red onion</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup drained and sliced pepperoncinis (optional)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chopped green onions</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 orange bell pepper, diced </span></li>
</ul>
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</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><u>Directions</u></b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">To poach the shrimp, </span><span style="font-family: "Trebuchet MS",sans-serif;">combine 2 1/2 quarts (10 cups) water with the salt, red pepper flakes, black
peppercorns, garlic, bay leaves, lime and parsley in a large sauce pan over medium heat. Stir to combine and
bring to a simmer. Remove from the heat and allow the liquid to cool for
a few minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Drop the shrimp into the hot (but not boiling) water and let them sit in the liquid, covered, for about 5 minutes. Keeping the shells on the shrimp during this step enhances their flavor. After 5 minutes, the shrimp should be cooked through and
completely pink. Use a slotted spoon to remove the shrimp
and drain well. Refrigerate until cool, and then peel and discard the
shells before serving with the salad.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">To make the dressing, combine </span><span style="font-family: "Trebuchet MS",sans-serif;">the mayo, sour cream, basil, parsley, green onions, lemon juice,
anchovy paste and garlic in a food processor and puree. Thin the mixture with water
as required, using only 2 tablespoons at a time. It should be a thick dressing, but thin enough that you can pour it over your salad. Taste and season with
salt and pepper</span>.<br />
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<span style="font-family: "Trebuchet MS",sans-serif;">For the salad, wash the lettuces and roughly chop the romaine hearts and put into a big bowl. Tear the other lettuce leaves into bite-size pieces and add to the bowl. Toss the lettuce together with the cucumber, red onion, pepperoncinis,
green onions, and bell pepper. Top with the shrimp. Dress
lightly with the dressing, and serve! Add more dressing on individual servings as needed. Or, if you aren't planning to eat it all at once, dress only after serving so that the salad will keep better in the fridge.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-43847163754579627232013-04-20T07:06:00.001-04:002013-04-20T07:06:39.927-04:00Celery Root and Apple Salad with Blue Cheese and Walnuts<span style="font-family: "Trebuchet MS",sans-serif;">After experimenting with cooked celery root in our <a href="http://douglaskitchen.blogspot.com/2013/01/beef-pot-pie-with-cheddar-biscuits.html" target="_blank">beef pot pie</a>, I've started noticing it in a variety of uncooked dishes, such as this salad. While some similar root vegetables can't be eaten raw (or wouldn't taste good if they were) celery root was pleasantly tasty as a raw ingredient in this salad. Not to mention, it has <a href="http://www.buzzle.com/articles/celery-root-nutrition.html" target="_blank">many</a> <a href="http://pmep.info/health-benefits-of-celery-root/" target="_blank">health benefits</a>- low calories, high potassium, rich in vitamins, and many more. It has a earthy, almost nutty taste which paired well with the sweet acidity from the apples. The texture reminds me of a carrot- crunchy but not starchy. The blue cheese and walnuts added some additional flavor and texture to the dish, and the tangy vinaigrette was the perfect thing to tie it all together. This is a light and refreshing salad, that is surprisingly filling at the same time. Thanks to <a href="http://www.foodandwine.com/recipes/celery-roots-with-apples-walnuts-and-blue-cheese" target="_blank">Food & Wine</a> for the recipe!</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup apple cider vinegar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon dijon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 of a red onion, minced (or one shallot) </span><b><span style="font-family: "Trebuchet MS",sans-serif;"></span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 tablespoons olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup crumbled blue cheese</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 large granny smith apples, peeled and diced into 1/2 inch cubes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 large celery root (or two small- should be about the same amount as the apples) peeled and diced into 1/2 inch cubes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup toasted walnuts, roughly chopped or halved (I bought mine pre-roasted, but you can do that step yourself if yours are raw. It definitely makes a difference!)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">*As a note, this recipe makes A LOT. But the leftovers save well and the salad tastes even better after a day or two. However, you can cut the recipe in half to make a smaller amount.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Peeled celery root</td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Make the dressing by combining the vinegar, mustard, onion or shallot, about 1/2 teaspoon salt and some freshly cracked black pepper. Let it stand for 10 minutes, and then whisk in the olive oil and 1/4 cup blue cheese. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Combine the chopped celery root and apple in a large bowl. Pour the dressing over top, and add the remaining blue cheese and walnuts. Mix thoroughly and refrigerate until ready to serve! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-61625270341567609932013-03-19T20:37:00.002-04:002013-03-19T20:37:33.424-04:00Orecchiette with Chicken and Mushroom Cream Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">While most people are used to heavy cream sauces, along the lines of an Alfredo, this dish is much different. The mushrooms are cooked down with some sauteed onion and sherry, and then cream is added at the end to thicken it up just a bit along with some Parmesan cheese. The result is a beautifully light and creamy coating over the pasta, with flavorful tender mushrooms. The chicken adds some extra savory flavor and some protein. I chose orecchiette as the perfect pasta with little pockets to hold the sauce. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Overall, I loved everything about this dish- and I'm not usually a mushroom lover. The different types of mushroom used in this dish make a big impact on the flavor, and I was lucky enough to find that my local Hispanic/Asian store sells them for insanely cheap prices. (Unlike, ahem ahem, the farmer's market or Whole Foods)</span> <span style="font-family: "Trebuchet MS",sans-serif;"> This would also make a great vegetarian meal by simply omitting the chicken. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Shitakes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Oyster Mushrooms</td></tr>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb boneless skinless chicken thighs (breasts work too but thighs have more flavor) </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons bacon grease or vegetable oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic, chopped</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Kosher salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Freshly ground black pepper OR grains of paradise (we used the latter)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">8 oz shitake mushrooms, stems removed and sliced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">8 oz oyster mushrooms, tough stems removed and sliced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 small yellow onion, or 1/2 of a large onion, finely diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons dry sherry</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon fresh thyme</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup heavy cream</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup shredded Parmesan cheese</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb orecchiette</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Heat a non-stick skillet over medium heat and add the bacon grease or vegetable oil. Add the garlic and cook for a couple minutes, removing it with a slotted spoon when it just starts to brown. This flavors the oil for the chicken, and the garlic is added back in later. However, if you are in a rush you could skip this step and just add the garlic later on. Trim the fat off of the chicken and season with salt and pepper. If you're using breasts, cut them into smaller pieces to reduce cooking time. Place the chicken in the pan and season the other side. Flip once the first side down has started to brown- about 4-5 minutes.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, heat a large pot of water with a couple tablespoons of salt. When the chicken is cooked through, remove from the pan and add the onion and sliced mushrooms. Saute for about 2-4 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">At this point your pasta water should be boiling, so add the pasta and cook until just al dente. Pour the sherry into the onion mushroom mixture and scrape up all the bits on the bottom of the pan to deglaze and allow the mushrooms to absorb all of that flavor. When the sherry has been mostly reduced, add the thyme and garlic. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Cook for about 3 minutes before adding the cream. Stir to combine and when heated through, add the chicken. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Simmer for another 3 minutes or so, stirring occasionally. Add 3/4 c Parmesan and mix in. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When the pasta is done, drain it and put it back in the pot. Mix in the sauce, and serve hot with the remaining Parmesan on top. </span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-61394302466370112992013-03-02T19:04:00.004-05:002013-03-02T19:04:47.738-05:00February Food Challenge: Living on $10/day<span style="font-family: "Trebuchet MS", sans-serif;">Everyone has a different food budget (or lack thereof) and ours was getting a bit excessive. Not by some people's standards, but by the standards of we're trying to save for a house and need all the extra cash we can at the moment. We don't eat out much for dinner, but we definitely don't limit ourselves when we're grocery shopping, and rarely consider how much those lunches cost eating out a couple times a week. It all adds up. So it came to me as I was analyzing our spending that we could save about $600/month if we limited ourselves to only $10 a day. For both of us. Sean agreed after a little convincing, and we decided to make it a February Food Challenge. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The ground rules:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">We can only spend $10/day (averaged over one month) on food for the two of us</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Includes all edible groceries </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Includes food/drink purchases made at restaurants or other stores</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Excludes alcohol (Sean would never have agreed to that after his alcohol-free month of January) Of course, we agreed we can't just drink every time we feel hungry. :)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Existing pantry items & food in the fridge from before 1 Feb don't count against the budget. We did NOT stock up ahead of time on purpose! But we do have a pretty stocked pantry & spice collection I will admit.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Stay healthy- no living off of box macaroni and ramen just because it's cheap.</span></li>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span></ul>
<span style="font-family: "Trebuchet MS",sans-serif;">Here are some of the highlights from the month...</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 1: So far, so good! We had some stuff left over from January which was nice :)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 3: Stocked up on some bulk chicken and sausage that were both on sale... lasted us a good week. Made dinner for 6 for the superbowl, and some pretty delicious <a href="http://douglaskitchen.blogspot.com/2013/02/berbere-spiced-hummus.html" target="_blank">berbere spiced hummus</a> as an appetizer. </span><br />
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<a href="http://4.bp.blogspot.com/-Xm-2EyXSIUQ/UR16mIjG-PI/AAAAAAAAFPQ/lgQV9O_o70Q/s1600/P1040829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Xm-2EyXSIUQ/UR16mIjG-PI/AAAAAAAAFPQ/lgQV9O_o70Q/s1600/P1040829.JPG" height="240" width="320" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Day 4: Made cookies using budget-conscious margarine instead of butter... noticeable taste difference but still tasty. Sean accused me of forcing him to be anorexic. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 7: Getting creative with our chicken and sausage dinners... Sausage and kale pizza was a winner. And our first take at <a href="http://douglaskitchen.blogspot.com/2013/02/butter-chicken.html" target="_blank">butter chicken</a> was amazing. (I am partial to butter chicken though...)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 8: Are we done with that chicken and sausage yet?? <a href="http://douglaskitchen.blogspot.com/2013/02/thai-chicken-stir-fry.html" target="_blank">Thai chicken stir fry</a> ended up being a good way to use some leftover chicken.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 9: Started the day at $57... ahead of schedule? Woo!! Who knew this would be so easy. Ended the day at $125 after an inebriated splurge on dinner, spending almost a week's worth of food. (We're looking at you, Rosa Mexicano) I guess we really wanted to make it more challenging.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Day 10: Butter was on sale! No more suffering with margarine cookies. Made <a href="http://douglaskitchen.blogspot.com/2012/01/sesame-cookies.html" target="_blank">sesame cookies</a> with some leftover tahini. Yum! </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://douglaskitchen.blogspot.com/2012/01/sesame-cookies.html" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-OO3GnM1exTk/Tw5U8GU-IhI/AAAAAAAAAv8/D-PRTJjMC4I/s400/sesame+cookies+2" height="298" width="400" /></a> </span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">Day 11: Stocked up on more bulk Italian sausage... couldn't beat $.99/lb! Sausage and kale soup was pretty delicious. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 14: (a.k.a. Valentine's Day) Nothing fancy- but the <a href="http://douglaskitchen.blogspot.com/2013/02/braised-collard-greens.html" target="_blank">braised collard greens</a> with sausage and brown rice ended up being a perfect meal. </span><br />
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<a href="http://douglaskitchen.blogspot.com/2013/02/braised-collard-greens.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-6knPsP67gWI/USblcTGKHOI/AAAAAAAAFSU/WS9_TYX16BA/s1600/P1040884.JPG" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 15: Ground beef was on sale- scooped it up and made soft tacos with a little pickled cabbage.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 17: Who knew there were so many ways to eat sausage? We had it with pasta, made stuffed peppers, and added it to cheese grits. However we both decided it's time to move on to some other protein varieties...</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 20: Slightly ahead of schedule at $222 but feeling pretty confident we can make up for it in the next 8 days. <a href="http://douglaskitchen.blogspot.com/2011/11/red-vegetable-curry.html" target="_blank">Red vegetable curry</a> makes it onto the menu.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 22: We talk about all the restaurants we want to go to on March 1st. Mainly craving Pho 14.... yum.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Day 24: I made a batch of <a href="http://douglaskitchen.blogspot.com/2012/02/blog-post.html" target="_blank">apple cinnamon steel cut oats</a> to get us through the rest of the week (for breakfast, that is). I can't help but notice how much our stocked pantry has shrunk!</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="297" src="http://4.bp.blogspot.com/-V9_UfpPZZ_s/TziKUtySEDI/AAAAAAAABTI/lOJscJ6CZJU/s400/apple+oatmeal+13.jpg" width="400" /> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 25: Made a delicious cheesy, meaty, pasta casserole found at <a href="http://www.foodandwine.com/recipes/greek-baked-pasta" target="_blank">Food & Wine</a>. So tasty! </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Day 28: We did it! Final total in food spending for the month: $279.77. Very proud of ourselves for sticking to it. </span>The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com1tag:blogger.com,1999:blog-6397903051121664173.post-50756426728418784152013-02-26T21:56:00.001-05:002013-02-26T21:57:49.004-05:00Butter Chicken<span style="font-family: "Trebuchet MS",sans-serif;">I fell in love with butter chicken the first time I had it. There's something about the flavor of the rich savory sauce that just makes me keep coming back for it. A flavor I thought would be impossible to match if I dared to try and make this dish on my own. So I always make a point to order it when I see it on a menu... which is to say, not that often. When I came across <a href="http://www.seriouseats.com/recipes/2012/05/floyd-cardozs-butter-chicken-tikka-masala-recipe.html?ref=search" target="_blank">this recipe</a> from Top Chef winner Floyd Cardoz I decided to give it a whirl. As big Top Chef fans, we saw Floyd compete during his season and I knew a recipe from him would be as good as I was going to get when it comes to butter chicken. Though a bit time consuming, it was well worth the effort and I was surprised that this ended up every bit as good as the butter chicken I've ordered out at restaurants. Or at least, close enough. We cut the recipe in half.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>For the chicken: </b></span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">2 medium cloves garlic, peeled</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 tablespoons minced fresh ginger</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 small jalapeno chili, seeded and chopped</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">2 tablespoons fresh lime juice</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">2 tablespoons neutral oil (such as vegetable or canola)</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"> 1 1/2 teaspoons kosher salt</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"> 1 1/2 tablespoons paprika</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">2 teaspoons garam masala (we substituted with berbere spice blend)</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1/2 teaspoon cayenne pepper</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 cups yogurt</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 lb boneless, skinless chicken thighs <b> </b></span></span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><b>For sauce</b></span></span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 (28 oz.) cans roasted tomatoes</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 cup water</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 small onion, chopped (about 1 cup)</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">2 medium cloves garlic, peeled</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 tablespoons fresh minced ginger</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 small jalapeno chili, seeded and chopped</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">4 tablespoons (1/2 stick) unsalted butter</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1/4 teaspoon cinnamon</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">Kosher salt</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 1/2 tablespoons honey</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 1/2 tablespoons dried fenugreek leaves, crushed</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1 teaspoon black pepper</span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient">1/3-1/2 cup heavy cream, to taste</span></span><span style="font-family: "Trebuchet MS",sans-serif;"></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Start by marinating the chicken several hours before you plan to make this dish. </span><span style="font-family: "Trebuchet MS",sans-serif;">In a food processor, combine garlic, ginger, chili, lime juice, oil,
salt, and spices. Process until a rough paste forms, then add yogurt and
process until smooth. Transfer to a large zip lock bag or leak-proof
container and add chicken. Marinate 4 to 6 hours, or overnight.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">To cook the chicken, </span><span style="font-family: "Trebuchet MS",sans-serif;">set broiler rack about 4 inches from heat source and preheat broiler to high.
Line a rimmed baking sheet with aluminum foil. Remove chicken from
zipper lock bag and wipe off the excess marinade with your hands. </span><br />
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<a href="http://1.bp.blogspot.com/-EP_RKZtS76I/USwgnzCQfFI/AAAAAAAAFTc/siSUzPt9P8o/s1600/P1040848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EP_RKZtS76I/USwgnzCQfFI/AAAAAAAAFTc/siSUzPt9P8o/s1600/P1040848.JPG" height="300" width="400" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Lay it out in a
single layer on baking sheet and broil until color darkens and some dark
blisters form, about 5 minutes. Flip chicken, rotate sheet pan, and
broil until color darkens on other side, about 5 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Our chicken was so thin it was definitely cooked at this point, but to be safe you can use a thermometer to ensure your chicken reaches 170°F. There should be some charring on the edges of the chicken. Set aside to rest, and chop into bite sized pieces after it has cooled. (Try not to eat it all before it even makes it into the sauce!)</span><br />
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<a href="http://4.bp.blogspot.com/-JGeN4J6_N_Y/USwgrjVfHkI/AAAAAAAAFUQ/_r0_YZP__uM/s1600/P1040854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JGeN4J6_N_Y/USwgrjVfHkI/AAAAAAAAFUQ/_r0_YZP__uM/s1600/P1040854.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, begin making the sauce. In a medium-large heavy pot, combine tomatoes, water, onion, garlic, ginger,
chili, butter, cinnamon, and 1 teaspoon salt. Cover and bring to a boil
over high heat, then reduce heat to medium and cook uncovered at a hard
simmer, stirring occasionally until sauce thickens, about 30 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Blend the mixture with an immersion blender, or by transferring it to an actual blender in 2 batches. Keep the sauce over low heat. Once it is smooth, add the honey, fenugreek, black pepper, and heavy cream. Stir to combine. (Note: Floyd strains his sauce so it's completely lump free, but we decided to skip that step)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Season with salt to taste, and add the chopped chicken. Once it has heated through, serve hot over rice. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span id="goog_643230126"></span><span id="goog_643230127"></span> </span>
The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-4092746592223389742013-02-22T18:36:00.001-05:002013-02-22T18:36:52.631-05:00Braised Collard Greens<span style="font-family: "Trebuchet MS",sans-serif;">Prepare yourself to be wowed by this delicious collard green recipe! I'm not sure why we don't make collard greens more often, but I'm definitely going to be more inclined to pick up a bunch when I see them at the store from now on, after making this amazing recipe the other night. Not to mention they are actually good for you, and relatively inexpensive. We got a few ideas from other recipes online and created our own blend of ingredients which resulted in tender, tangy, and sweet greens that are full of flavor. These are sure to liven up any main dish. Bacon could be omitted for a vegetarian version- just use a couple tablespoons of vegetable oil to cook the onions and garlic.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 large bunch of collard greens</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 slices bacon, chopped into 1/2 inch pieces </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 medium yellow onion</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 12 oz beer (preferably a lager)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup water</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons molasses</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoons hot sauce, or more to taste</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon cayenne pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons apple cider vinegar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons unseasoned rice wine vinegar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper </span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b> Directions:</b></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Wash the greens and chop off the thick part of the stems. Slice them into 2 inch strips. <b> </b>Heat a large pot over medium heat and saute the bacon, stirring occasionally. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When it just starts to turn brown and crisp around the edges, add the onion and garlic with a pinch of salt. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Continue to saute for about 5-7 minutes, until the onions are translucent and golden. Having some brown bits stuck on the bottom is a good thing- it means more flavor after deglazing with the beer. Pour in the beer and scrape the bottom of the pot clean as it reduces. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Once the beer has reduced by at least half, add the water, hot sauce, molasses, cayenne pepper 1/2 teaspoon salt, and 1/4 teaspoon pepper. When it comes to a simmer, add the vinegar. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Start adding the greens slowly, stirring after each handful that gets added to the pot. They should be mostly covered by the time they are all in the pot and have wilted slightly. If not, add a little more water. The greens will reduce quite a bit so you don't need them to be complete covered from the start. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bring them to a simmer, covered, and reduce to low. Cook for about one hour, stirring occasionally. Taste for more salt and/or hot sauce about half way through. When they are done, the greens will be more of an olive color and very tender. The bacon almost melts in your mouth. And the greens have such delicious flavor it's making me hungry just to think about it. These are perfect as a side dish to your savory main course. </span><br />
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<ul>
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-16012147917098570592013-02-15T17:30:00.002-05:002013-02-15T17:30:36.918-05:00Berbere Spiced Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XvHYMfozxiw/UR16mB4c7eI/AAAAAAAAFPU/GGbYi5gKj54/s1600/P1040832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XvHYMfozxiw/UR16mB4c7eI/AAAAAAAAFPU/GGbYi5gKj54/s1600/P1040832.JPG" height="480" width="640" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;">After discovering a plethora of Ethiopian foods and spices at a little store 2 blocks away from us we decided to try a few new items. I immediately grabbed the berbere, which I knew from eating the berbere beef from my favorite food truck. We ended up with a sizable tub of it and it's become a spice that we use with a lot of foods. Berbere is a spice blend and it's similar to a chili powder but along with the spicy chiles it could have paprika, garlic, ginger, cardamom, coriander, cinnamon, cloves, or more, all combined into one delicious red powder. The version we got also has some nice heat. I thought it would be a good addition to the hummus I was making for our superbowl party, and I was correct in my prediction. It was also a great opportunity to try out a new hummus tip I had read about- peeling the chick peas. There's an easily removable skin that pops right off of the chick pea if you squeeze it between your fingers. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">We'd never been able to make a really smooth hummus and supposedly peeling the chick peas does the trick. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I tried it out and we definitely noticed a big difference. Our guests loved the final product! And so did we.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 can chick peas (garbanzo beans)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 teaspoons berbere spice (or more, to taste)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon salt </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;">freshly ground black pepper</span> </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 lemon, juiced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 clove garlic, minced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup tahini</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup olive oil (or more... we didn't measure it)</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;">Directions:</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a food processor, combine the chick peas, berbere, pepper, lemon juice, garlic, tahini, and 1/4 cup olive oil. Pulse until well combined. </span><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="http://1.bp.blogspot.com/-eN4I9QZOc5M/UR16k_YiohI/AAAAAAAAFO0/W3hh8-WTlqg/s1600/P1040824.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-eN4I9QZOc5M/UR16k_YiohI/AAAAAAAAFO0/W3hh8-WTlqg/s1600/P1040824.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">homemade tahini</td></tr>
</tbody></table>
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<span style="font-family: "Trebuchet MS", sans-serif;">The mixture should be a bit dry. Slowly add more olive oil until it smooths out to your desired consistency. We didn't measure as we were doing this, but it seemed to be a lot. Taste for more salt. Our berbere spice was slightly salty so I didn't need as much as I would usually use. Serve with more berbere sprinkled on top and a drizzle of olive oil. As always, homemade pita chips were the perfect pair to eat this delicious hummus! The berbere spice was a nice change to your regular hummus recipe. Double or triple the recipe for a larger crowd. This amount is good as an appetizer for about 6 people.</span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-32066472504915665392013-02-14T18:59:00.000-05:002013-02-14T18:59:15.390-05:00Thai Chicken Stir Fry<span style="font-family: "Trebuchet MS",sans-serif;">This dish is a great way to use up leftover cooked chicken or turkey- in a way where you won't even be able to tell you're using leftovers because of all the flavor. The first time I made this recipe, believe it or not, was back in high school. I had just purchased my first cook book (The Good Housekeeping Step by Step Cookbook c1997) and this recipe stood out as being both simple and different from the food I was used to eating at the time. The sweet and spicy flavors of the chicken are complemented well with the lime & parsley rice. I haven't made it in a while, but it came to mind after we had cooked an entire chicken for chicken soup and had plenty of leftovers. Luckily it was just as tasty as I remembered!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups regular long grain rice</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon black pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons fresh chopped parsley</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 lime, halved </span> </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 lb cooked shredded chicken or turkey</span> </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 large red bell pepper, thinly sliced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 green onions, thinly sliced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 garlic cloves, minced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon minced or grated ginger </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons soy sauce</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon fresh chopped cilantro</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons honey</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons curry powder</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon sesame oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon corn starch</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon crushed red pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon vegetable oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">sliced green onion for garnish</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Prepare rice: In 3 cups boiling water, heat the rice, salt, and black pepper to boiling over high heat. Reduce to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley and juice from half of a lime and keep warm. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, in a small bowl mix together the garlic, ginger, soy sauce, cilantro, honey, curry powder, sesame oil, corn starch, and crushed red pepper. Add 1/2 water and mix until well combined.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">In a large skillet, heat the vegetable oil over high heat. Add the sliced red pepper and green onion. Sprinkle in 1/2 teaspoon salt. Stir frequently until the red peppers are tender and starting to turn golden. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Turn heat to medium. Add the soy sauce mixture and cook for 2 minutes. Mix in the chicken and stir to coat all of the chicken in the sauce. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Taste for salt and pepper, adding more if necessary. Cook for about 4-5 minutes longer. Serve hot over the rice and garnish with sliced green peppers and freshly squeezed lime juice. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-59564164908190917462013-02-07T20:30:00.002-05:002013-02-07T20:31:42.132-05:00Coconut Milk Braised Pork Tenderloin<span style="font-family: "Trebuchet MS",sans-serif;">In our attempt to find a way to combine coconut milk and pork tenderloin we came across many recipes for milk-braised pork loin, which apparently is a pretty popular dish. It sounds strange, I know, but the result is very tender pork with a rich creamy sauce. The sauce in our version wasn't as thick as expected, most likely from the use of coconut milk instead of regular milk or cream. But it gave the dish a very unique flavor along with the cardamom pods and cinnamon. With a side of roasted Brussels sprouts and a baked potato, it was quite a tasty meal!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 pork tenderloin (1-1.5 lbs) or two small tenderloins</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons whole grain mustard</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">olive oil </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 can coconut milk</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup milk </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 cloves garlic, halved</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cinnamon stick</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon cardamom pods</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 sage leaves</span> </li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pat the pork dry and season well with salt and pepper. Spread the mustard over the exterior. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">In a dutch oven, heat 2 tablespoons olive oil over medium-high and sear the pork on all sides until it is well browned. Our tenderloin was so large we had to cut it in half and do this in two batches. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, pour both milks into the dutch oven along with the garlic, cinnamon, cardamom and sage. Add 1/4 teaspoon salt. Bring to a simmer and cook for about 20 minutes or until your thermometer reaches 140 degrees F, rotating the pork every 5 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Remove the pork to a plate and tent with foil while you reduce the sauce. Bring the sauce to a medium boil, stirring often. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">After 10-15 minutes, remove the cinnamon stick, cardamom pods, and sage. Blend the mixture with an immersion blender until all the garlic is smooth. Taste the sauce for salt and serve over the sliced pork. The sauce was delicious on top of the baked potato too.</span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com1tag:blogger.com,1999:blog-6397903051121664173.post-5609495029158082672013-01-31T21:19:00.000-05:002013-01-31T21:19:04.556-05:00Spicy Shrimp & Rice One-Pot Meal<span style="font-family: "Trebuchet MS",sans-serif;">Shrimp and rice is one of my favorite combinations so I immediately saved <a href="http://www.seriouseats.com/recipes/2010/04/cook-the-book-sullivans-island-shrimp-bog-recipe.html" target="_blank">this recipe</a> when I came across it a while ago. I chose to make it recently as I was perusing dinner options, for it's simplicity and comforting appeal. This dish is made in one pot and there's nothing complicated about it, making it a win-win. The cayenne, tomatoes, and lemon juice all add a ton of flavor to the rice and shrimp, and when combined with the crumbled bacon, it's hard to top! (Not to mention that the recipe starts with sauteing onions in bacon fat.) The result is a tasty, comforting, and surprisingly light bowl of flavorful rice and perfectly cooked shrimp. This is perfect for dinner but would also make a great brunch.</span><br />
<a href="http://1.bp.blogspot.com/-yAfumNDxrFk/UQslHZzfwQI/AAAAAAAAFHs/QJGI0gXNdno/s1600/P1040793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yAfumNDxrFk/UQslHZzfwQI/AAAAAAAAFHs/QJGI0gXNdno/s1600/P1040793.JPG" height="480" width="640" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 cups long grain rice </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 lb sliced bacon, finely chopped</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 onions, finely diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 cloves garlic, minced </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 teaspoon freshly grated nutmeg </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon cayenne pepper<b> </b>(or more)<b><br /></b></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 cups low-sodium chicken broth</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 can diced tomatoes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">lemon juice from half of a freshly squeezed lemon</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons Worcestershire sauce </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 lbs medium raw shrimp, peeled and deveined</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup finely chopped parsley</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">lemon wedges, for serving</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Rinse and drain the rice- set to the side. Meanwhile, cook the bacon in a large pot or dutch oven over medium heat, stirring occasionally until it starts to crisp and brown. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Remove from the pot to drain on a paper towel, leaving at least 3 tablespoons of bacon fat in the pot. Add the onions and 1/2 teaspoon salt and saute for about 5 minutes. Add the garlic and cook 2 more minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, add the rice along with 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Stir and cook for one minute. Pour in the tomatoes with their juices, chicken broth, lemon juice, and Worcestershire sauce. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bring to a simmer and cover for 20-30 minutes. Check after 20 minutes to see how cooked the rice is. If it tastes like it's almost done, add the shrimp. If it is still pretty al dente, let it cook a bit longer until the rice is almost done before adding the shrimp. Stir them in and cook with the lid partially off the pot, stirring often. Leave the lid completely off if your mixture is a little soupy. Add more broth if it starts to dry out. After 10 minutes the shrimp should be fully cooked through. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Taste for more seasoning. Serve immediately, with fresh parsley and a lemon wedge.</span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-50214307289209851722013-01-26T16:33:00.000-05:002013-01-26T16:33:12.587-05:00Pork Tenderloin with Roasted Fennel and Onions<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">This dish is simple to make and has very few ingredients, yet still packs in a lot of flavor making a hearty winter dinner. The use of both fennel seeds and fennel bulb add something different and special to your regular roasted pork tenderloin. The flavor of the roasted fennel goes great with the onions, creating a sweet complement to the savory pork. The recipe came from <a href="http://www.seriouseats.com/recipes/2012/12/fennel-roasted-pork-tenderloin-recipe.html" target="_blank">Serious Eats</a> and I didn't feel the need to alter it one bit. We served this with some potato pancakes, but it would be good with any potato or rice side dish. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 medium fennel bulbs, stalk trimmed and cut into 6 wedges</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 red onions cut into 6 wedges</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">olive oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons whole fennel seeds</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons fresh thyme leaves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 pork tenderloin (1-1.5 lbs)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tablespoon balsamic vinegar (optional)</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 425°F and adjust rack to middle of oven. We preheated our stoneware baking dish with the oven. Toss the fennel and onion wedges in a bowl with a generous pour of olive oil, and about a teaspoon of salt, 1/4 teaspoon of pepper. Mix to coat evenly and pour into a large rectangular baking dish. Roast for about 30 minutes, stirring occasionally to ensure even cooking. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, drizzle the pork with 2 teaspoons olive oil and coat with salt and pepper. Rub the fennel seeds and thyme to fully coat the exterior of the pork. Remove the fennel and onion from the oven, and create a space in the middle for the pork. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Place the pork down in the center of the dish and roast until the thickest part registers 145</span><span style="font-family: "Trebuchet MS",sans-serif;">°F with a thermometer. (Should take about 20-30 minutes) Remove from the oven and let rest for 10 minutes before slicing. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Slice into 1/2 rounds and serve with the roasted fennel and onions. Drizzle with olive oil and balsamic vinegar, if desired.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-31132770368275013612013-01-20T12:33:00.000-05:002013-01-20T12:33:59.910-05:00Hoppin' John (Black Eyed Peas)<span style="font-family: "Trebuchet MS",sans-serif;">Hoppin' John is a cheap, delicious, and pretty nutritious one-pot dinner- a great way to enjoy your New Year's day black eyed peas. (Or on any day for that matter) The addition of bacon adds some savory smoky flavor, and the red pepper flakes give it a nice kick of heat.</span> <span style="font-family: "Trebuchet MS",sans-serif;"> Black eyed peas don't take as long to cook as dry beans, and you should check them often to avoid over-cooking... as I learned from experience. This is a hearty & warm winter dinner, but could also be eaten as a side dish with something like pork tenderloin. The recipe came from Michael Ruhlman's <a href="http://ruhlman.com/2012/12/thoughts-on-the-eve-of-a-new-year/" target="_blank">website</a>.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients</b>:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 pound black-eyed peas, rinsed and picked through</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 cups low sodium chicken broth </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 large onions, one peeled and quartered, one medium diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 carrots, cut in half</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 bay leaves</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">kosher salt to taste</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">8 ounces bacon, cut into 1/4-inch strips (preferably slab bacon)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">5 cloves garlic, roughly chopped</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 teaspoons ground cumin</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoons red pepper flakes (or more if you like it really hot)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon finely ground black pepper</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">One 28-ounce can whole peeled tomatoes, undrained</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">In a large pot, combine the rinsed black eyed peas with the quartered onion, carrots, and three bay leaves with 1 teaspoon salt Add the chicken broth and then enough water to cover the beans and vegetables by about 3 inches. This was a great opportunity to use our new ladle which has a built in measuring cup. It was great for adding the chicken stock.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Put the pot over high heat, bring it to a simmer, then turn the burner
to medium low and continue to cook until the beans are tender, 60 to 90
minutes. (As a note, mine simmered for about 60 minutes and they were a bit over-cooked. So test them earlier just in case). Add 1 more teaspoon of salt midway through the cooking. Reserve 1-2 cups of
the cooking liquid. Strain the peas, picking out and discarding the
onion, carrots and bay leaves. Pour the peas back into the pot until ready to add to the rest of the dish but keep off the heat.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Meanwhile, </span><span style="font-family: "Trebuchet MS",sans-serif;">in a large pot, cook the bacon over medium-low
heat until the fat is rendered and the bacon is browned. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Add the medium
diced onion, chopped garlic, and 1/2 teaspoon salt. Cook
until the onion is softened and translucent and beginning to brown, 5 to
10 minutes. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Add the cumin, pepper flakes, and black pepper, turn the
burner to medium, and stir to combine the seasonings with the onion. Add
the juice from the tomatoes. Then add the whole tomatoes, crushing them in
your hands as they go into the pot. Add the last bay leaf. Bring
this to a simmer and cook for 30 minutes or so to reduce and thicken the
sauce. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Next, stir in the black eyed peas and heat through. Add some or all of the reserved cooking liquid if the mixture looks a little dry. Taste for more salt and/or pepper. Serve hot and enjoy! </span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-6538311437761266472013-01-10T22:18:00.005-05:002013-01-10T22:18:32.546-05:00Beef Pot Pie with Cheddar Biscuits<span style="font-family: "Trebuchet MS",sans-serif;">Sean always finds great recipes from Food & Wine- such as <a href="http://www.foodandwine.com/recipes/beef-and-vegetable-potpie-with-cheddar-biscuits" target="_blank">this pot pie</a> which was delicious and comforting. We made a few minor changes, and halved the recipe to make just one large pot pie. This isn't your typical pot pie with actual pie crust, rather it is topped with cheddar biscuit batter that bakes along with the pie filling. It is much easier than going through the process of making a pie crust from scratch, in my opinion. And the result is delicious fluffy biscuits on top of the savory chunky filling. Yum!</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Pot Pie Filling:</b> </span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons canola oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 lb carrots, peeled and diced into 1/2 inch pieces</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 lb celery root or parsnips, peeled and diced into 1/2 inch pieces</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/4 lb ground beef</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Italian sausage links, removed from casing</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tsp chopped fresh thyme</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tsp chopped fresh rosemary</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/8 cup flour</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups milk</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup chicken stock</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">5 oz frozen peas (about a cup)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Biscuit Topping: </b>Follow our <a href="http://douglaskitchen.blogspot.com/2012/03/cheddar-garlic-biscuits-with-chive.html" target="_blank">cheddar garlic biscuit recipe</a>, eliminating the garlic and reducing the salt to 1/2 teaspoon. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><b>Directions</b>:</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 450 degrees F.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a large pot over medium heat, melt the butter and add the oil. Saute the carrots and celery root or parsnips with 1/2 teaspoon of salt for about 10 minutes, turning the heat to medium-high. As you can see in the picture, we used celery root which had an amazing flavor, so I would definitely recommend it if you can find it at the store. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">When the vegetables have softened and are slightly browned, add the ground beef and sausage with an additional 1/2 teaspoon of salt, breaking up the meat as it browns. Sprinkle in the thyme and rosemary. We used a handy fresh herb grater that we got as a Christmas gift to mince and add the herbs. Cook for about 10 minutes, until all the pink is gone and most of the liquid has evaporated. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Stir in the flour and cook for 2 more minutes. Next add the milk and chicken stock, and simmer until thickened. (5-7 minutes) </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Stir in the peas and cook a couple minutes longer, tasting for more salt and pepper. Pour the mixture in a 9x13 deep baking dish. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">While the vegetable beef mixture is cooking, prepare your biscuit batter, following our recipe for cheddar biscuits as I mentioned above. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Place 12 even scoops of batter on top of your pie filling in the casserole dish. We used an ice cream scoop, and then added a little more to each one with the rest of the batter that was left. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bake for about 15 minutes or until the biscuits are turning golden brown on top. Remove from the oven and let it rest for 10 minutes before serving. </span><br />
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com1tag:blogger.com,1999:blog-6397903051121664173.post-15586277652440974112013-01-03T21:47:00.000-05:002013-01-03T21:47:13.200-05:00Buffalo Chicken Dip<span style="font-family: "Trebuchet MS",sans-serif;">Buffalo chicken dip is a classic crowd-pleaser and we especially like to make it when we have friends over to watch football. You get the buffalo chicken flavor without the mess of chicken wings. Mixed with the creamy cheese, I have to say it is far more tasty than eating plain buffalo chicken. Opting out of the canned and bottled ingredients, we like to use fresh shredded chicken and homemade blue cheese dressing in our recipe. I also add some diced celery for a little texture and crunch. This makes enough for about 6, so double the recipe for a big crowd. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 1/2 cups shredded chicken (I usually boil the chicken if I don't have any already cooked)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 oz cream cheese at room temperature</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup blue cheese dressing (recommend home-made, recipe below)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup hot sauce (recommend Frank's Red Hot)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 cup shredded cheddar cheese </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 celery rib, finely diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">salt and pepper</span></li>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Directions</b>:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>To make the blue cheese dressing:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> In a food processor, combine 3/4 cup heavy cream with 3/4 cup crumbled blue cheese or gorgonzola, 1/2 cup mayonaisse, and 2 tablespoons white vinegar. Blend and season with salt and pepper to taste. Use 1 cup for this recipe and save the remainder for salad dressing.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">To make the dip:</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350 degrees F. In a bowl, mix the chicken with the celery, cream cheese, and blue cheese dressing until well blended. </span><br />
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<a href="http://3.bp.blogspot.com/-3NhNwHZelqs/UOYxuveCIrI/AAAAAAAAE6U/3gVXVIcyONA/s1600/P1040616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3NhNwHZelqs/UOYxuveCIrI/AAAAAAAAE6U/3gVXVIcyONA/s1600/P1040616.JPG" height="300" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-Cp9laIEVTS8/UOYxwZV9epI/AAAAAAAAE64/pibGReuOG6c/s1600/P1040620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Cp9laIEVTS8/UOYxwZV9epI/AAAAAAAAE64/pibGReuOG6c/s1600/P1040620.JPG" height="480" width="640" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Add the hot sauce and stir to combine. Fold in 1/2 cup of the cheddar cheese. Pour the mixture into a small casserole or other baking dish and sprinkle the remaining cheese on top. The perfect opportunity to use our new ceramic dish we got this year for Christmas, which also kept the dip nice and warm long after it was out of the oven.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bake for about 20-30 minutes or until hot and bubbly. Serve with celery sticks and crackers or chips. Yum!</span><br />
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<br />The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0tag:blogger.com,1999:blog-6397903051121664173.post-30874769428187944652012-12-31T16:12:00.002-05:002013-01-04T18:29:03.395-05:002012: Our favorite Dishes<span style="font-family: "Trebuchet MS",sans-serif;">After a full year of posting, I decided it would be nice to capture our favorite dishes from each category that were made in 2012. As for our new year's dinner tonight... we're eating out!</span><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></b>
<span style="font-size: large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Starters:</span></b></span><br />
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<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;">Sean's Pick: <a href="http://douglaskitchen.blogspot.com/2012/07/gorgonzola-stuffed-bacon-wrapped-dates.html" target="_blank">Bacon-wrapped Dates</a></span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://douglaskitchen.blogspot.com/2012/07/gorgonzola-stuffed-bacon-wrapped-dates.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-kL8oFUpy6Kc/UATHdFJjwjI/AAAAAAAADDE/enRQnWXhzmo/s400/P1030359.JPG" height="300" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;">Ro's Pick: <a href="http://douglaskitchen.blogspot.com/2012/02/lemon-goat-cheese-balls.html" target="_blank">Lemon-Goat Cheese Balls</a> (though <a href="http://douglaskitchen.blogspot.com/2012/02/candied-bacon.html" target="_blank">Candied Bacon</a> was a close second)</span></div>
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<span style="font-size: large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Soups:</span></b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Sean's Pick: <a href="http://douglaskitchen.blogspot.com/2012/01/sunday-chilli.html" target="_blank">Chili</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/01/sunday-chilli.html" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-oceWYHDvHK8/TxYoJwPVKrI/AAAAAAAAA3U/eB7hYHtMsao/s1600/chilli+7" height="298" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ro's Pick: <a href="http://douglaskitchen.blogspot.com/2012/12/creamy-potato-bacon-soup.html" target="_blank">Creamy Potato Bacon</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/12/creamy-potato-bacon-soup.html" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-R_xIQmJhkIA/UME2a7J7cTI/AAAAAAAAE00/twvxNF9gqqM/s1600/P1040532.JPG" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Mains</b>:</span> (We decided to do 2 each for this one because there were so many good ones!)</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Sean's Picks: </span></div>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://douglaskitchen.blogspot.com/2012/09/braised-beef-short-ribs-with-prunes.html" target="_blank">Braised Short Ribs with Prunes</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/09/braised-beef-short-ribs-with-prunes.html" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-NxRH5buCWKM/UGTbosD5FRI/AAAAAAAAEF8/xY5Ljt_wBT0/s1600/P1030979.JPG" height="300" width="400" /></a></div>
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<a href="http://douglaskitchen.blogspot.com/2012/03/pasta-broccoli.html" target="_blank"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></a></div>
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<a href="http://douglaskitchen.blogspot.com/2012/03/pasta-broccoli.html" target="_blank"><span style="font-family: "Trebuchet MS",sans-serif;">Pasta and Broccoli</span></a></div>
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<a href="http://douglaskitchen.blogspot.com/2012/03/pasta-broccoli.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/--NywWSnffyc/T2fQan-taFI/AAAAAAAACA4/llfaMRgYfs8/s1600/IMG_1244.JPG" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> Ro's Picks:</span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/08/risotto-with-bacon-and-spicy-greens.html" target="_blank"><span style="font-family: "Trebuchet MS",sans-serif;">Risotto with Bacon and Spicy Greens</span></a></div>
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<a href="http://douglaskitchen.blogspot.com/2012/08/risotto-with-bacon-and-spicy-greens.html" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-4ix8U-D3HKM/UDpyWlTeFII/AAAAAAAADio/Jy3skdiDicY/s1600/P1030661.JPG" height="300" width="400" /></a></div>
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<a href="http://douglaskitchen.blogspot.com/2012/02/crispy-salmon-cakes-with-broccoli-slaw.html" target="_blank"><span style="font-family: "Trebuchet MS",sans-serif;">Salmon Cakes with Broccoli Slaw</span></a></div>
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<a href="http://douglaskitchen.blogspot.com/2012/02/crispy-salmon-cakes-with-broccoli-slaw.html" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-J_qwPOEDiM8/Ty8W9ndTeXI/AAAAAAAABPQ/vL3YIx-Cm-U/s1600/salmon+cakes+13" height="298" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Honorable Mentions go to <a href="http://douglaskitchen.blogspot.com/2012/02/kimchi-bacon-noodles.html" target="_blank">Kimchi Bacon Noodles</a> and <a href="http://douglaskitchen.blogspot.com/2012/09/linguine-with-sausage-fennel-and-clams.html" target="_blank">Linguine with Clams</a></span>.</div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><b>Sides:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Sean's Pick:<a href="http://douglaskitchen.blogspot.com/2012/02/apple-curry-quinoa.html" target="_blank"> Apple Curry Quinoa</a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://douglaskitchen.blogspot.com/2012/02/apple-curry-quinoa.html" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-4Udwrlb3_G0/T0v93WxlkTI/AAAAAAAABvc/aYWO2fRzeRY/s400/IMG_1624.JPG" height="297" width="400" /></a> </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ro's Pick: <a href="http://douglaskitchen.blogspot.com/2012/12/roasted-brussels-sprouts-with-capers.html" target="_blank">Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies </a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/12/roasted-brussels-sprouts-with-capers.html" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-bWfSVLp0TjQ/ULwU3CBIFGI/AAAAAAAAEv4/3ErTwGP8EVE/s1600/P1040491.JPG" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"> <b>Sweets</b>: </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Sean's Pick: <a href="http://douglaskitchen.blogspot.com/2012/01/sesame-cookies.html" target="_blank">Sesame Cookies</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/01/sesame-cookies.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-KFvy8Xm9460/Tw5VAEG21rI/AAAAAAAAAxc/D-HNAuX85YI/s1600/sesame+cookies+14" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ro's Pick:<a href="http://douglaskitchen.blogspot.com/2012/01/seans-cheesecake.html" target="_blank"> Sean's Cheesecake</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/01/seans-cheesecake.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-80xzGTcCtl4/TwEj0lhp1II/AAAAAAAAAn8/YX8x2sW2sLo/s1600/cheesecake+34" height="300" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><b>Breakfast</b>:</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Sean's Pick: <a href="http://douglaskitchen.blogspot.com/2012/01/korean-brunch-steak-eggs-kimchi-rice.html" target="_blank">Korean Brunch</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/01/korean-brunch-steak-eggs-kimchi-rice.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-5L8CUvpEjcA/TyVvWt5oSEI/AAAAAAAABEw/Win2bszaxAI/s1600/korean+brunch+14" height="298" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Ro's Pick: <a href="http://douglaskitchen.blogspot.com/2012/02/bagels.html" target="_blank">Bagels</a></span></div>
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<a href="http://douglaskitchen.blogspot.com/2012/02/bagels.html" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-VlUF7HA-MtQ/T0mjJDKeN0I/AAAAAAAABpU/8ooZAh4N9KM/s1600/IMG_1690.JPG" height="298" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>It was a good year!</b></span></div>
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The Douglaseshttp://www.blogger.com/profile/15343505984452633817noreply@blogger.com0