tag:blogger.com,1999:blog-60026843674854365012024-02-06T21:27:00.859-06:00This and ThatUnknownnoreply@blogger.comBlogger184125tag:blogger.com,1999:blog-6002684367485436501.post-43611814539993278952019-09-23T20:09:00.002-05:002019-09-23T20:09:39.207-05:00Autumn<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejJaGuNT659No1BzOxubfN5YvvOcH_scIw_7US6rqDGxGoqHDGe5deB17syM3coE1n88ahWzLgw_6CEvQdOFR5gzcUWx_uzYDvOWqGT-WI1GBjNLROutWNv7jg4R79stt9V2vuqbfy3Y/s1600/autumn-leaves-stocksnap.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1009" data-original-width="1600" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejJaGuNT659No1BzOxubfN5YvvOcH_scIw_7US6rqDGxGoqHDGe5deB17syM3coE1n88ahWzLgw_6CEvQdOFR5gzcUWx_uzYDvOWqGT-WI1GBjNLROutWNv7jg4R79stt9V2vuqbfy3Y/s400/autumn-leaves-stocksnap.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo from stocksnap.io</td></tr>
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<br />
I love autumn. Ever since the day many years ago when I decided that the best way to curb my impulse to begin listening to Christmas music in September was to fall in love with fall. And it's been a glorious relationship.<br />
<br />
Sure, I'm all about wearing flannel, sprinkling nutmeg in my coffee, lighting candles, eating pumpkins, and sipping hot cider on cool, crisp evenings. But this morning as I was thinking about autumn (while drinking nutmeg coffee from an orange mug), another reason struck me. Autumn is when things start slowing down and dying. Stick with me here. <br />
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Winter can feel desolate after everything has been dead for a while, though there's beauty in the barrenness. Spring offers the excitement of new life and fresh growth. Summer tends to feel far more frantic than refreshing. But autumn brings those oppressive temperatures to an end. Autumn offers festive hay rides, cozy campfires, and bountiful harvests. As leaves begin their vibrant death, then flutter to the earth, autumn reminds me of the beauty often found in endings. <br />
<br />
I am pretty awesome at taking on new things, over-committing myself to too many good things, and placing too many expectations on myself. I'm significantly <i>less </i>awesome at recognizing when it's time for something to end (whether that's an unhealthy expectation, a pleasant commitment, or a season of pain), helping it die in a beautiful way, and then letting it go.<br />
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So I love that autumn reminds me to slow down, to put some things to rest, to let go, and to enjoy that mug of cider as its spiced steam swirls up into the crisp night air.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-6894497912106887232019-08-05T20:59:00.000-05:002019-08-05T21:22:01.941-05:00Gladys Goes North: Road Trip Route and Tips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGI2TruCMmPhFoiEM4Lxd_mbevgti278amWIukE8qUCdMs08HhTmcZmwyK59ZXkEI96Q8bVhN8O8mYOwkr3NDuwmFoVsDTEPzz72m2jZja2QJJSd4NoUZW56ga3KWjTR1gs8Yx7tTdyY/s1600/IMG_5028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGI2TruCMmPhFoiEM4Lxd_mbevgti278amWIukE8qUCdMs08HhTmcZmwyK59ZXkEI96Q8bVhN8O8mYOwkr3NDuwmFoVsDTEPzz72m2jZja2QJJSd4NoUZW56ga3KWjTR1gs8Yx7tTdyY/s400/IMG_5028.jpg" width="400" /></a></div>
<br />
A few people have asked for our trip itinerary and tips. So here you go! First I've got a map and a few comments about our route, then some detail about each day, then some overall tips and links.<br />
<h3 style="text-align: center;">
<b><br /></b></h3>
<h3 style="text-align: center;">
<b>Route</b></h3>
<br />
<a href="https://www.google.com/maps/dir/Boulder,+CO/Badlands+National+Park,+South+Dakota+240,+Wall,+SD/Devils+Tower,+WY/Bighorn+Canyon+National+Recreation+Area,+Fort+Smith,+MT+59035/Paradise+Valley,+Montana/Glacier+National+Park,+Montana/West+Yellowstone,+MT/Beartooth+Hwy,+Red+Lodge,+MT+82414/Grand+Teton+National+Park,+Wyoming/Boulder,+CO/@44.2666795,-112.5038547,6z/data=!3m1!4b1!4m62!4m61!1m5!1m1!1s0x876b8d4e278dafd3:0xc8393b7ca01b8058!2m2!1d-105.2705456!2d40.0149856!1m5!1m1!1s0x877dd0119405b9eb:0xa9fcbd7b7e08d134!2m2!1d-102.2387253!2d43.8810258!1m5!1m1!1s0x533306665439f6d1:0x4d1af79c027015f6!2m2!1d-104.6985456!2d44.5886461!1m5!1m1!1s0x5349b66e0ce9bd0b:0xdbdc2ad86ff55551!2m2!1d-107.9359118!2d45.3109005!1m5!1m1!1s0x53457cd8097211a3:0x83960e255af52967!2m2!1d-110.570762!2d45.6041025!1m5!1m1!1s0x5368901555555555:0xaf16bc2215c55dec!2m2!1d-113.7870225!2d48.7596128!1m5!1m1!1s0x5351b9c07a322b03:0xdd639df748902010!2m2!1d-111.1041092!2d44.6621493!1m5!1m1!1s0x534ee8f6ead6a2c7:0x8da6b739ddaf57cb!2m2!1d-109.6136811!2d44.9392807!1m5!1m1!1s0x5352519ec95d1ba9:0xa5a0b88ecc91a337!2m2!1d-110.6817627!2d43.7904282!1m5!1m1!1s0x876b8d4e278dafd3:0xc8393b7ca01b8058!2m2!1d-105.2705456!2d40.0149856!3e0" target="_blank">This map</a> offers a rough approximation of our route. Google Maps limited me to 10 destinations, so I couldn't fit everything on there. :)<br />
<div>
<div>
<br />
In general, if there was a scenic byway in the general vicinity of where we were headed (and sometimes even if it was considerably out of the way) we'd take that instead of the most direct route. Because a major goal of the trip was to enjoy seeing and experiencing parts of the country we'd never seen before ... so if it took an extra hour to get somewhere via a pretty road, great!</div>
<div>
<br /></div>
<div>
An atlas was helpful in this endeavor. It's much easier to open to the Western Montana page of the atlas and see where all the national forests, scenic byways, and other such things are, than it is to see these things on an internet or mobile map. </div>
<div>
<br /></div>
<div>
We moved around a lot and covered a lot of ground. We stayed only one or two nights in each place. Which seemed like it would've felt stressful or rushed, but somehow our pace still felt relaxed. This worked well for two adults who are generally self-sufficient and responsible.<br />
<ul>
</ul>
<b></b><br />
<h3 style="text-align: center;">
<b>
<b>Itinerary</b></b></h3>
<b>
Day 1 </b><br />
<ul>
<li>Drove to Boulder, CO.</li>
<li>Dinner at Community.</li>
<li>Stayed with friends night 1 and night 2.</li>
</ul>
<b>Day 2 </b><br />
<ul>
<li>Spent the day in <b>Boulder </b>area. </li>
<li>Brunch at <b>Snooze</b>. </li>
<li>Did some hiking from <b>NCAR </b>and accidentally wound up in Chautauqua Park. Tip: NCAR has lots of parking. Tip: read the trail map more carefully than I did, and do not incorrectly assume that the Mesa Trail is a loop. It is not. Hence, our 3-mile hike turned into 6.</li>
<li>Afternoon treats at <b>Gelato Boy</b>.</li>
<li>Dinner at <b>Five on Black</b>.</li>
</ul>
<b>Day 3 </b><br />
<ul>
<li>Leisurely morning and breakfast. </li>
<li>Spent much of the day driving to <b>Badlands National Park</b> (Wall, SD, entrance). We took some scenic byways, including part of <b>Needles Highway</b>, and swung by Mount Rushmore because Josh remembered that the road to get there was really pretty. It was.</li>
<li>Camped in a <b>free camping area</b> that was basically a field with a canyon on either side. I don't know the name of it. I don't know if it even has a name. Pros: beautiful, free, I drank my morning coffee overlooking a canyon. Cons: very windy (this would probably be the case anywhere in the Badlands area), and privacy was a challenge when nature called since there were no trees. </li>
</ul>
<b>Day 4 </b><br />
<ul>
<li>Visited <b>Badlands National Park</b> in SD. </li>
<li>We did the <b>Notch Trail hike</b>, which I think was about 3 miles total. It was beautiful. It would not be great for you if you're afraid of heights. At one point there's a big wooden ladder you have to climb. This was fun and no issue, but if you do this trail, go early in the day. By the time we came back down the ladder (around midday) the wooden rungs were <i>hot</i>!</li>
<li>Also did a couple <b>shorter hikes</b>, some of which were wheelchair accessible.</li>
<li>Tip: do your hiking earlier in the day. It's pretty hot and desert-like, with limited shade.</li>
<li>Then we just drove around the park and the <b>Buffalo Gap National Grasslands</b>; the grasslands and the national park kind of weave in and out of each other. It was a lovely drive.</li>
<li>Headed back west and camped at a <b>little, free, public camping area</b> just across the SD-WY state line.</li>
</ul>
<div>
<b>Day 5 </b></div>
<div>
<ul>
<li>Visited <b>Devils Tower National Monument</b> in WY. It was really cool! We spent an hour or two there. I'm glad we did, though if it's not on or near your route, I don't know that it would be worth going way out of your way.</li>
<li>Drove to <b>Bighorn Canyon National Recreational Area</b> in MT, near the MT-WY state line. </li>
<li>Camped overnight in a <b>free camping area inside the park</b>, by the Yellowtail Afterbay Dam. This was our first night with bear lockers at the campsite and warnings to be bear aware. There were a bunch of campsites, but we had the whole place to ourselves, which was kind of awesome.</li>
</ul>
<div>
<b>Day 6 </b></div>
</div>
<div>
<ul>
<li>Did <b>Bighorn Canyon</b>. We did part of a short hike that turned out to be really blah. Drove around the Bighorn area, we think into the Black Canyon area. </li>
<li>Tip: if you visit Bighorn Canyon, go to the more southern part in WY. We did the northern part, because pre-trip research suggested the south part was real touristy and the north part was real chill. That turned out to be true, because there's apparently not much to do in the north part ... and the north and south aren't easily connected by roads because of the whole canyon thing. I mean, there are roads, but they have to go around the canyon. It was still pleasant. No regrets. But we'd do it differently if we had to do it over again.</li>
<li>Drove farther west into Montana. <b>Camped at Pink Creek campground</b> in Paradise Valley. By far, this was my favorite campsite of the whole trip! Quite possibly my favorite campsite ever. It smelled like pine trees and sounded like happy birds. The ground was grassy and soft, and there were lots of trees, which provided privacy and beauty. It was quiet. It was well-maintained, with an awesome host. Even the pit toilet restroom was super clean and actually more pleasant than a lot of public restrooms with flushing toilets. Highly highly highly recommend Pine Creek!</li>
</ul>
<div>
<b>Day 7</b></div>
</div>
<div>
<ul>
<li>Took a scenic drive through the <b>Paradise Valley</b> (down 540 South to Emigrant, MT, or thereabouts, then back up 89 North. Almost dipped into WY. Definitely recommend Paradise Valley; it's so pretty.</li>
<li>Drove farther north and west into Montana. Enjoyed the drive. A nice thing about Montana is that a whole bunch of the state (especially the western part) is national forest, scenic byways, and general beauty.</li>
<li>Camped at a <b>KOA just outside Glacier National Park</b> (in St. Mary) because that's all we could find. I must say, I wasn't a fan. It was $60 (compared to $20 or $0 nearly everywhere else), and the site was basically just a field. They do have showers that are included, which was nice but not worth an extra $40. They also have other amenities like pool and playground, but we just wanted a quiet, pretty place to pitch our tents.</li>
</ul>
<div>
<b>Day 8</b></div>
</div>
<div>
<ul>
<li><b>Glacier National Park!</b></li>
<li>Driving down the main road (<b>Road to the Sun</b>) is a treat, simply because Glacier is gorgeous.</li>
<li>Did the <b>Johns Lake hike</b>, which was about 3 miles (?) and included some wooded areas, some running water and waterfalls, and even a tunnel. Met a random couple at the trailhead and enjoyed their company throughout the hike. My new life goal is to be in half as good a shape now as they are at age 70.</li>
<li>Also did the <b>Rocky Point trail</b> (2-ish miles), mostly wooded with a massive lake at the end of the trail.</li>
<li>Camped night 8 and night 9 in Glacier National Park, in the <b>Avalanche campground</b>, which was relatively central. </li>
</ul>
</div>
<b>Day 9</b><br />
<ul>
<li>More Glacier!</li>
<li>Did part of the <b>Highline Trail</b>. I highly recommend this one! The trail itself is 7 miles one way (not a loop). The shortest way to do the whole trail is to hike the 7 miles, then connect with another trail that intersects with Highline, and you end up with 10-11 miles total. I am not in good enough shape for that, and neither of us had come prepared for such a lengthy hike. So we hiked for about 3 miles, then turned around and hiked back. It was beautiful and wonderful. It's marked rigorous primarily because it's so long. I thought there was a really nice mix of up, down, and flat, and only in a couple parts was it a very steep incline for very far. </li>
<li>Drove out to <b>Many Glacier</b>, another portion of Glacier National Park. We started a hike there but turned back because the clouds looked ominous. It looked like there were a lot of great hikes in Many Glacier, including several with good views of glaciers.</li>
<li>I loved Glacier and could easily have spent the whole vacation there. It's beautiful. There's tons of hiking with varying levels of rigor. The park was lively with visitors, even crowded at some parts, but still felt relaxing and awesome.</li>
</ul>
<div>
<b>Day 10</b></div>
<div>
<ul>
<li>Bid farewell to Glacier.</li>
<li>Brunch at <b>Jam!</b> in Bozeman, MT.</li>
<li>Late lunch and internet at <b>Post Creek Steak and Tap House</b> in St. Ignatius, MT. It was in the middle of nowhere, and I had low expectations, but the food was outstanding.</li>
<li>Camped at <b>Jocko Hollow Campground</b> near Arlee, MT, which was great. It was basically a souped up backyard, with some amenities added (like electricity at each site, very reasonably priced laundry facilities, and super clean and awesome bathrooms), all for just $20. We had been planning to find a laundromat the next day anyway, but suddenly we no longer had to. Win.</li>
</ul>
<div>
<b>Day 11</b></div>
</div>
<div>
<ul>
<li>Drove to <b>West Yellowstone</b>, MT, and set up camp (<b>Bakers Hole campground</b>) for nights 11 and 12.</li>
<li>Drove around <b>Yellowstone National Park</b>. Saw some geysers (including Old Faithful), hot springs, and bison.</li>
<li>Tip: it takes a very long time to make your way through Yellowstone. The park is big, but also the roads get really congested. Most of the roads are just one lane each way, and very often someone will be driving around, then they'll spot an elk or a bear or something else interesting off in the woods. So they'll stop their car in the road (because no shoulder) to watch the animal and take pictures. And then a couple more cars come along, they get interested, too, and stop. And pretty soon you have 20 cars lined up, at a complete stop, and only the front 3-4 cars can see anything, so the rest of you are just sitting there speculating about which animal is being viewed this time. Of all the places we visited, I think Yellowstone is where we would have been wise to be more strategic about planning ahead. Because our normal method of just showing up, looking at the park map and pamphlet(s) for things to catch our eye, and meandering through the park, wasn't as conducive to a park that takes 2-3 hours to get across.</li>
</ul>
<div>
<b>Day 12</b></div>
</div>
<div>
<ul>
<li>More <b>Yellowstone National Park</b>.</li>
<li>Saw <b>Mammoth Springs Terrace</b>, which was cool.</li>
<li>Picnic lunch in the park (curry ramen).</li>
<li>Drove up <a href="http://beartoothhighway.com/" target="_blank"><b>Beartooth Highway</b></a>, a scenic byway that goes from the NE corner of Yellowstone up into Red Lodge, MT. It's 68 miles and took us about 2 hours one way. Hands down, 2 of the most beautiful hours of our trip. The highest point is just shy of 11,000 feet elevation. It's full of crazy hairpin turns. And the views are just sick. I cannot recommend Beartooth Highway enough!</li>
<li>Dinner at <b>Carbon Fork</b> in Red Lodge, and then we took a rather roundabout way back to West Yellowstone because a storm had dropped a lot of hail and fog onto Beartooth Highway, and we didn't really want to die that night.</li>
<li>We had planned a hike but ran out of time and chose to prioritize Beartooth Highway. No regrets.</li>
<li>Yellowstone was really cool and unique, with geothermal formations/activity unlike anything I'd ever seen before. I'm glad we went. I'm also glad we weren't there long. Because of how crowded and touristy the park is, there was a low level of stress and mild frustration while there. Also, the restrooms there are straight-up nasty, especially in the more crowded areas like Old Faithful. </li>
</ul>
<div>
<b>Day 13</b></div>
</div>
<div>
<ul>
<li>Moved to <b>Grand Teton National Forest</b> in WY; it's just south of Yellowstone. </li>
<li>Drove around the park, stopped and looked at things that seemed interesting.</li>
<li>Hung out at <b>Schwabacher Landing</b>, which was a lovely, peaceful place to spend a good chunk of the evening.</li>
<li>Camped in the park (<b>Colter Bay area</b>) for nights 13 and 14.</li>
</ul>
<div>
<b>Day 14</b></div>
</div>
<div>
<ul>
<li>Did a couple short hikes in Grand Teton--one in the <b>String Lake</b> <b>area</b>, and the other was the <b>Lake Creek/Woodland Trail loop</b>, with Phelps Lake at the far end of the loop.</li>
<li><a href="https://www.dirtinmyshoes.com/15-things-cant-miss-first-visit-grand-teton/" target="_blank">This article</a> was helpful in identifying some good hikes and such.</li>
<li>Pretty chill day.</li>
<li>Saw a bear ambling through the campground.</li>
<li>Grand Teton was probably the most relaxing of the parks we visited. Mountains, lakes, and pine trees are my jam, and Grand Teton has plenty to offer. The campground felt energetic and happy without feeling noisy and crowded. The park smells nice, which I especially noticed on our hikes. We did agree that it was nice doing Yellowstone between Glacier and Grand Teton (because we loved Glacier so much, and Yellowstone is so unique, so it served as a sort of palate cleanser). We think we would have enjoyed Grand Teton less if it had come right after Glacier (since they're more similar). Also, Grand Teton was a nice one to go out on, because it's smaller and less touristy and just felt really chill the whole time.</li>
</ul>
<div>
<b>Day 15</b></div>
</div>
<div>
<ul>
<li>Breakfast at <b>Picnic </b>in Jackson, WY.</li>
<li>Drove back to the Boulder area. Stayed with the same friend.</li>
</ul>
<div>
<b>Days 16-17</b></div>
</div>
<div>
<ul>
<li>Breakfast at <b>PJ's Diner </b>in Superior, CO.</li>
<li>I abandoned Josh in Colorado, spent the night at an Airbnb in Amarillo, and drove home on day 17.</li>
</ul>
<div>
<h3 style="text-align: center;">
<b>Tips and general observations</b></h3>
<div>
<ul>
<li>For food, we ate out sometimes and cooked at the campsite sometimes. Fresh Off the Grid and REI have some great camping and backpacking recipes. Backpacking recipes are sometimes more likely to use only shelf-stable ingredients, which was handy because we decided not to bring a cooler. I brought stuff to make this <a href="https://www.freshoffthegrid.com/backpackers-chicken-marbella" target="_blank">Chicken Marbella</a> twice, an edited version of this <a href="https://www.freshoffthegrid.com/5-can-chili" target="_blank">Fiver Can Chili</a> twice, and this <a href="https://www.rei.com/blog/camp/backpacking-recipe-coconut-curry-ramen%3Ffbclid%3DIwAR0uPrJqmFmNxvmycMdFXyqD-4qtm0IkNUmfrACYkfUCWwuSq7dJxQZY_to&h=AT2tYaOfONQWxDjq4qAeL0uBlme29jUbcDtHLFvz1OdwsybXMbo0N7zlsuiboTPil_xNfJ_jVraL9KkGtTWo5497-fpZ4rbLsiEP4DNVNAz7O3s4vsU_KM6DBd35tDYFTQ" target="_blank">Coconut Curry Ramen</a> once. </li>
<li>I also made a big batch of this <a href="https://backroadramblers.com/7-best-pancake-recipes-for-camping/" target="_blank">basic pancake mix</a> (using rolled oats in place of buckwheat flour) ahead of time, and I also bought some of those little single-serve fruit cups. Each time we made pancakes, we'd scoop out some mix, add cinnamon, dump in some peaches, pears, or mandarin oranges, and add enough water to get it to desired consistency. Once we added a hot chocolate packet along with the orange segments. And one morning we went the savory route with mild green chilies and cumin-type spices.</li>
<li>When camping in bear country, you'll need to take some precautions. Like, properly store your food, dishwashing stuff, sunblock, lip balm, etc. All the places we camped in bear country provided secure bear boxes at the campground, and in many places it's fine to store smelly stuff in your car. Glacier and Grand Teton also had specific places to dump any gray water (like dirty dish water). Campgrounds were good about providing information about bear safety in general, as well as any specific guidelines for that area. Be sure to watch for those and heed them.</li>
<li>When hiking in bear country, be sure to brush up on bear safety beforehand, and be sure to carry bear spray with you. The main goal is to avoid encountering a bear in the first place, but also to know how to react if you do meet one. A simple Google search yielded a number of helpful articles and discussion boards, and REI has some helpful videos.</li>
<li>Also, don't approach the wild bison. Or really any wildlife. We're guests in their home, and they often don't take kindly to pushy visitors.</li>
<li>If you are someone who menstruates, I found <a href="https://www.nps.gov/yell/learn/nature/grizzlybear-menstrual-odor.htm" target="_blank">this article</a> about bears and menstrual products to be helpful. Tip: for the most part, if a campground has flush toilets they usually also have trashcans in the restroom, but if they have pit toilets (or composting toilets) they usually don't have trashcans in the restroom, which requires some extra effort to properly dispose of used products. </li>
<li>If you're a woman, trans man, or nonbinary person with anatomy similar to mine, a <a href="https://www.thepstyle.com/" target="_blank">pStyle</a> or similar is awesome when nature calls while on the trail. Also great for nasty bathrooms.</li>
<li>With each place we visited, we went into it with the mentality that 1) each place was great and had many many things to see, do, and appreciate, 2) we would experience many of these great things, 3) we would come nowhere close to experiencing all the things, and 4) that was perfectly good. We visited each place with the hope of enjoying it but with few (if any) specific goals for that place. I highly recommend this mentality!</li>
</ul>
</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-43918883685006837552018-12-08T15:26:00.000-06:002018-12-08T15:26:10.684-06:00Cranberry Sausage Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVdPePl4SpvCfIcrcV4aFJFt0MrOGM49AyFM98mUWep9dRarM6Qs_D4Me7OEfWBUOqQF8NPSiGJJNvXMBJEZiCGSdgGIGUfsKoY1yNlZtlJduKvoMAEoPYcMz89bdTrTdBxoHKrJA3bc/s1600/IMG_3044-w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVdPePl4SpvCfIcrcV4aFJFt0MrOGM49AyFM98mUWep9dRarM6Qs_D4Me7OEfWBUOqQF8NPSiGJJNvXMBJEZiCGSdgGIGUfsKoY1yNlZtlJduKvoMAEoPYcMz89bdTrTdBxoHKrJA3bc/s400/IMG_3044-w.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Cranberry Sausage Frittata</span></b><i>Yield: one 12-inch skillet, about 6-8 servings.</i><i>Frittata method and proportions come from <a href="https://cookieandkate.com/2018/best-frittata-recipe/" style="font-weight: bold;" target="_blank">this very helpful post on Cookie and Kate</a>. Ingredient combination is a blend of various recipes from a "cranberry quiche" Google search.</i><br />
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<b><i>Ingredients</i></b><br />
12 eggs<br />
3 Tbsp. full-fat dairy (I used 2% plain Greek yogurt)<br />
4 oz. pepper jack cheese, grated<br />
1 lb. ground pork sage sausage (I used <a href="https://www.heb.com/product-detail/h-e-b-premium-fresh-pork-sage-sausage/127053" target="_blank">this one from HEB</a>)<br />
1/2 butternut squash, peeled and cubed (generous 2 cups; about a 1/2-inch dice)<br />
1 cup fresh cranberries, halved<br />
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<b><i>Directions</i></b><br />
Prep the butternut squash first since that takes the longest. Grate the cheese.* Preheat oven to 475.<br />
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Crack your <b>eggs </b>into a bowl or 4-cup measuring cup; whisk well. Add <b>dairy </b>and whisk again. Add about half the grated <b>cheese</b>. Set aside.<br />
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Heat a cast iron skillet over high to medium-high heat. Brown the <b>sausage</b>, breaking it up into fairly small clumps as it browns. When the sausage is almost done, add the <b>butternut squash</b> to the skillet, and continue cooking until the squash is tender. Add the <b>cranberries </b>and cook for about another minute. Remove pan from the heat for a few minutes.**<br />
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Return pan to high heat; give it a minute or two to heat up, especially if you're using cast iron. Give your egg mixture another whisk and pour it in. Stir/jiggle everything just enough to get the egg mixture well distributed throughout the sausage-butternut mixture. Then let it cook for about a minute, undisturbed, until the edges start to lighten in color. During this minute(ish) sprinkle the <b>remaining cheese </b>over the top.<br />
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Transfer skillet to oven and cook 7-14 minutes, until egg is puffed and the center jiggles just a little when you jiggle the pan. (I would just like to point out that I've now used the word <i>jiggle</i> three times in two paragraphs.) Check it after 6-7 minutes. Then keep checking regularly. Mine took 9 minutes, and my oven was a little overly ambitious at 450 rather than 425.<br />
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Remove to a wire rack to cool. Optionally, drive through the snow to your friend's house. Serve hot or at room temperature.<br />
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<b><i>Notes</i></b><br />
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*You get a better texture if you buy a block of cheese and grate it, since the pre-shredded stuff coated with anti-clumping stuff which can make for a slightly gritty texture.<br />
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**I don't know if this step is crucial. It was in the Cookie and Kate recipe. And I did it because it gave me a good chance to hurriedly get dressed.<br />
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If the sausage release quite a bit of fat or water while you brown it, drain some of it off before adding the butternut squash.<br />
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An alternate flavor profile I think would be yummy: use swiss, gruyere, or gouda cheese instead of pepper jack, and add some fresh thyme to the mix. I love cranberry and thyme together but wasn't sure how it would play with the pepper jack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-22719792354484811582018-07-30T19:17:00.003-05:002018-07-30T19:20:50.617-05:00Quick Pickled Red Onion<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGS9rLXCWcJ0Z34nZ79Qolgk7Adc7xjiA3wm2985rlbHvLh0afoE4BXjLcRxnVKvxVyP0NLoM7lq_DolI81UyZGY-3jmJ2mETvzeH5Ohg50OUbKmAjInJCr_TURKjCMqduVnmj7hDOKo/s1600/onion-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1078" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGS9rLXCWcJ0Z34nZ79Qolgk7Adc7xjiA3wm2985rlbHvLh0afoE4BXjLcRxnVKvxVyP0NLoM7lq_DolI81UyZGY-3jmJ2mETvzeH5Ohg50OUbKmAjInJCr_TURKjCMqduVnmj7hDOKo/s400/onion-02.jpg" width="296" /></a></div>
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Pickled red onions are great when you have a dish that just needs a little extra oomph. They add brightness, bite, and crunch without the full-blown punch of straight up raw onion. Better yet, they require very little planning ahead. In the course of making a meal, you can start your prep by throwing together some pickled red onion, continue to the rest of the meal prep, and add your newly pickled red onion to your finished dish 30 minutes later.<br />
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The recipe below is very basic to keep the flavor profile more versatile. If you wanted to play around, you could add some whole peppercorns, garlic clove(s), fresh herbs, or the like.</div>
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<b><span style="font-size: large;">Quick Pickled Red Onion</span></b></div>
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<i>From <b><a href="https://www.sproutedkitchen.com/home/2018/2/27/goodness-wraps" target="_blank">Sprouted Kitchen</a></b></i></div>
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<i>Yield: about 1 cup (the photos above show a single batch in a pint sized mason jar)</i></div>
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<b><i>Ingredients</i></b></div>
<div>
1/2 cup red wine vinegar</div>
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1 tsp. kosher salt</div>
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1 tsp. sugar</div>
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<div>
1 small red onion or 1/2 a medium one, sliced vertically </div>
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Splash of water, if needed<br />
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<b><i>Directions</i></b></div>
<div>
Add <b>vinegar</b>, <b>salt</b>, and <b>sugar </b>to a jar or other microwave safe glass dish. Warm it in the microwave for just a bit (30-60 seconds ought to do it) to help the sugar and salt dissolve. Stir. Add your <b>red onion </b>slices and press down into the liquid. If needed, add a splash of <b>water </b>and/or a bit more vinegar so the onion is mostly covered. Let sit for at least 30 minutes before eating. I find it helps to put the lid on the jar and turn the jar a couple times during those 30 minutes.</div>
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Store in the fridge. I like to eat mine within 2 weeks or so, but I've seen nearly identical recipes that say they'll last for over a month. </div>
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<b><i>Tip</i></b></div>
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To vertically slice an onion, you basically are slicing from pole to pole instead of around the hemisphere. Slice off the root end and stem end (the poles), then cut the onion in half from pole to pole. With an onion half flat side down on the cutting board, make thin slices, again from pole to pole. Here's a <b><a href="https://youtu.be/wyOUq_AVnXg" target="_blank">video</a></b> from <i>Cooking Light</i>.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-24070455874028965922018-06-27T19:30:00.002-05:002018-07-30T19:26:22.177-05:00Grilled Potato Salad with Blueberries (yeah, you read that right)<div class="separator" style="clear: both; text-align: center;">
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Who would've thought to put blueberries in a potato salad? Not this gal. Fortunately, though, the blogosphere is filled with creative, talented people who <i>do</i> think to add blueberries to their potato salads. For this I am grateful.<br />
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Let me tell you about this salad.<br />
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First, purge all thoughts of the monochromatic, uni-textured potato salad you might find at the store or cheap barbecue joint. You know, the one with the so-uniform-they-had-to-have-been-cut-by-machine potatoes, the sauce (goo?) that mostly just tastes like mayo and/or boring yellow mustard, maybe with a few flecks of pickle relish for a hint of flavor variance. That potato salad has no place here.<br />
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Now, think instead of fresh new potatoes (you know, the little pretty ones with red skin) who get to spend just enough quality time with a grill to earn a lovely char and a subtle smoky flavor. Their rendezvous with the grill includes some hangout time with a couple scallions and, yes, blueberries. Now think of introducing these lovelies to a bowl, tossing them with an herby vinaigrette, and sprinkling the whole thing with pickled red onions and fresh mint.<br />
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<i>That </i>potato salad has a place here.<br />
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<b><span style="font-size: large;">Grilled Potato Salad with Blueberries</span></b><br />
<i>Adapted from <b><a href="https://www.loveandlemons.com/grilled-potato-salad-with-grilled-scallion-vinaigrette/" target="_blank">Love and Lemons</a></b></i><br />
<i>Yield: 4-6 servings</i><br />
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<b><i>Ingredients</i></b><br />
2 lbs. new potatoes or fingerling potatoes<br />
Splash of vinegar (maybe 1 Tbsp.?)<br />
Olive oil, for tossing<br />
2 scallions (from the bunch listed below)<br />
1/2 pint fresh blueberries<br />
Pickled red onions (<b><a href="http://hercheyk.blogspot.com/2018/07/quick-pickled-red-onion.html" target="_blank">recipe</a></b>)<br />
Handful of fresh mint leaves (about 1/4 cup), chopped or torn<br />
Salt and pepper, to taste<br />
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<b><i>Vinaigrette</i></b><br />
1 Tbsp. white miso paste<br />
1 Tbsp. white wine vinegar<br />
1/2 Tbsp. Dijon mustard (or brown mustard or whole grain mustard)<br />
3 Tbsp. olive oil<br />
A sprinkle of cayenne (or 1 tsp. sriracha)<br />
Small handful parsley or cilantro (about 1/4 cup)<br />
1 bunch scallions (with two scallions reserved; see above)<br />
Salt, to taste<br />
1 Tbsp. (ish) of water, if needed<br />
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<b><i>Directions</i></b><br />
<i>Quick pickle the red onion: </i>If you don't already have a jar of picked red onion in your fridge, go ahead and make those. I think they're best if you do them in time for them to hang out overnight, but that's not necessary.<br />
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<i>Prep the potatoes:</i> Wash your <b>potatoes</b>. Cut larger ones in half and leave smaller ones whole. Add to a large pot of salted water, add a splash of <b>vinegar</b>,* and bring to a boil over high heat. Boil for just 5-10 minutes, until the potatoes are just starting to be fork tender. They'll finish cooking on the grill. Remove from heat and drain well. Set aside<br />
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<i>Grill the things:</i> Preheat grill or grill pan to medium heat. Rinse your <b>scallions </b>and pat dry; toss or rub with olive oil. Toss <b>potatoes </b>in olive oil, salt, and pepper. Use foil to fashion a bowl/plate for your <b>blueberries </b>so you can place them on the grill without them falling through the grates; add blueberries to the foil "dish" and toss them with a bit of oil.<br />
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Grill scallions for a couple minutes on each side, until they've softened and have some grill marks. Once they're cool enough to handle, chop two of them to toss into the finished salad, and chop or mince the rest for the vinaigrette.<br />
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Add potatoes to the grill, cut side down. Let them cook for about 5 minutes, then turn them and grill for another 5 minutes or so. The goal is for the potatoes to be tender but not falling apart, and to have grill marks. Remove potatoes to your serving bowl. (While the potatoes grill, you can be cutting up your grilled scallions.)<br />
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Add the blueberries to the grill during the last 2-3 minutes of the potatoes' grilling time. Cook them just until they deepen in color and warm through.<br />
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<i>Prepare the vinaigrette: </i>Add all vinaigrette ingredients--<b>miso paste</b>, <b>white wine vinegar</b>, <b>Dijon mustard</b>, <b>olive oil</b>, <b>cayenne</b>, <b>parsley</b>, <b>scallions</b>, and <b>salt</b>--to mini food processor** and blend until everything is pretty well minced and blended. You're aiming for texture similar to that of pesto. Add a splash of <b>water </b>or a bit more olive oil if needed.<br />
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<i>Bring it all together: </i>Toss grilled potatoes with about half the vinaigrette. Add the chopped scallions, blueberries, <b>pickled red onions</b>, and nearly all the <b>fresh mint</b>. Toss gently and just barely--enough for the smaller things to nestle down into the potatoes but not so much that all the little stuff falls to the bottom of the bowl. Drizzle or dollop more vinaigrette all over, and sprinkle the last bit of mint over the top. Serve warm or at room temp.<br />
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<b><i>Notes</i></b><br />
The above instructions are written for a scenario in which you do all of the prep and cooking in one session. I actually didn't do that, because I needed to prep the night before. My process went something like this: 1) Chop, boil, and drain the potatoes; refrigerate. 2) Use my grill pan on my stovetop to cook the vinaigrette scallions. 3) Make the vinaigrette; refrigerate. 4) Sleep; go to work the next day; go to friend's house in the evening. 5) Grill the potatoes, blueberries, and two remaining scallions on friend's grill. 6) Chop the mint. 7) Assemble, eat, share with friends, and rejoice. Also, I used pickled onions I already had in my fridge, but I could've prepped those the night before also.<br />
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*Boring ol' distilled white vinegar is all you need here. Adding a splash of vinegar to the water helps the potatoes retain their shape. Thanks to <a href="https://www.seriouseats.com/2014/04/the-food-lab-how-to-make-the-best-potato-hash.html" target="_blank"><b>Serious Eats</b></a> for this nugget of wisdom.<br />
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**I actually put everything in a mason jar and used my immersion blender (stick blender). A mini food processor probably would've worked better. And of course you could also mince and whisk everything by hand.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-54470714533638513302018-06-08T19:40:00.001-05:002018-06-08T19:40:09.602-05:00Quinoa Salad with Cherries and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi1wMFWi8h675-YSpaRL6lJ7d4l_K8LqaZF5cQ9dGPkXen_VX-ONjdnpIjyOO2_CInp6F8pmK_heUdXSnzBBEWP4tdAtNW11oKpTfFJVMZi2M5qP5L7TAX6KbYgaUsMbk1sjQRcfw5g8/s1600/02-cherries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi1wMFWi8h675-YSpaRL6lJ7d4l_K8LqaZF5cQ9dGPkXen_VX-ONjdnpIjyOO2_CInp6F8pmK_heUdXSnzBBEWP4tdAtNW11oKpTfFJVMZi2M5qP5L7TAX6KbYgaUsMbk1sjQRcfw5g8/s400/02-cherries.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Quinoa Salad with Cherries and Goat Cheese</span></b><br />
<i>Adapted from <b><a href="https://www.acouplecooks.com/farro-salad-with-tart-cherries-arugula/" target="_blank">A Couple Cooks</a></b></i><br />
<i>Yield: 3 servings as a main dish, or 4-6 as a side</i><br />
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<b><i>Ingredients</i></b><br />
1 cup dry quinoa<br />
5 oz. dried cherries<br />
6 Tbsp. extra-virgin olive oil<br />
2 Tbsp. maple syrup<br />
2 Tbsp. dijon or whole grain mustard<br />
1 Tbsp. white wine vinegar<br />
2 granny smith apples, chopped into small pieces<br />
1-2 handfuls fresh parsley, finely chopped<br />
4 oz. goat cheese (or feta)<br />
2-3 handfuls of baby arugula (I used a mix of baby spinach and baby arugula)<br />
Kosher salt and fresh cracked pepper, to taste<br />
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<b><i>Directions</i></b><br />
Cook <b>quinoa </b>according to package directions, but use only 1-1/2 cups of water and add a pinch of salt. When the quinoa is cooked, stir in the <b>cherries </b>and let them hang out for a bit to absorb some moisture from the quinoa.<br />
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<i>Make the dressing: </i>Measure <b>olive oil</b>, <b>maple syrup</b>, <b>mustard</b>, and <b>vinegar </b>into a pint-sized or larger mason jar. Give it a good shake. (Pro tip: if you measure the oil first, then use the same measuring spoon for the syrup, the syrup will slide right out.)<br />
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<i>Assemble the salad:</i> Transfer quinoa and cherries to a good-sized serving bowl. Add the <b>apples</b>, <b>parsley</b>, and <b>goat cheese</b> and toss well. Add the dressing and several cracks of <b>black pepper</b>; toss. Add <b>arugula </b>and toss some more. Taste, and add more salt or pepper if needed. Serve chilled or at room temperature.<br />
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<b><i>Notes</i></b><br />
<ul>
<li>The original recipe also called for 1 shallot, thinly sliced and tossed in raw with the apples et al. Though I'm a fan of shallots, I left it out for the sake of my friend who can't eat them, and honestly didn't miss it.</li>
<li>While I don't think this salad was lacking, I do think some chopped pecans or almonds would be a lovely addition.</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-21467625341063793752018-04-08T18:11:00.001-05:002018-04-08T18:11:10.284-05:00Nigerian Fried Rice and West African Peanut Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXglIvUfkWvV5f2GP5dLU_Qaoj63zY5bYLGbHpU5UPH7ZKePRrm_d6FVjH9puoJ0L7SCoIeBc6PGNw1M8ao_-FkQ5Ay4fov5U9emqmo9vEXlW-ZxqTIaYqP-dvOj5w6ofcPonKBbPYPk/s1600/w01-Nigeria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXglIvUfkWvV5f2GP5dLU_Qaoj63zY5bYLGbHpU5UPH7ZKePRrm_d6FVjH9puoJ0L7SCoIeBc6PGNw1M8ao_-FkQ5Ay4fov5U9emqmo9vEXlW-ZxqTIaYqP-dvOj5w6ofcPonKBbPYPk/s400/w01-Nigeria.jpg" width="400" /></a></div>
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When my brother Josh comes to visit, text conversations like this one ensue.</div>
<blockquote class="tr_bq">
Me: How would you feel about us making Nigerian food some time this weekend? I'm thinking curry fried rice and peanut chicken kebabs. </blockquote>
<blockquote class="tr_bq">
Josh: Big fat yes on that.</blockquote>
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And so we did. Since there are two recipes in this post, I'll keep my comments brief with these few observations:</div>
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<ul>
<li>I can't recall ever having curried fried rice. Or fried rice without soy sauce. I've been missing out.</li>
<li>In this global eating adventure, the dishes I've made from African countries have consistently been among my favorites. See my posts on <b><a href="https://hercheyk.blogspot.com/2017/07/malagasy-chicken-with-ginger-akoho-sy.html">Madagascar</a></b> and <a href="https://hercheyk.blogspot.com/2017/03/flavor-trip-to-tunisia.html"><b>Tunisia</b></a>.</li>
<li>My house smelled incredible for <i>hours</i> after preparing this meal. We made it for a late lunch, and when we got back from house church at something like 9:00, a pungently spiced aroma greeted us when we came through the front door.</li>
<li>Honestly, I can't recall the last time I bought bouillon cubes, since I normally use Penzeys's soup base. But the writer of these recipes urged me to trust Nigeria, so I did. And Nigeria did not let me down.</li>
<li>If cooking both dishes as a meal, I recommend this sequence of prepping/cooking: 1) Cook the rice; prep the peanut mixture and rub it on the chicken. 2) Play a game of Pandemic while the rice cools and the chicken gets acquainted with its coating. 3) Prep the fried rice ingredients, fry the rice, and cook the chicken. If you're using a grill, then somewhere in there you'd need to prep your grill. </li>
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<br /><div>
<b><span style="font-size: large;">Nigerian Curry Fried Rice</span></b></div>
</div>
<div>
<i>Adapted slightly from <a href="http://globaltableadventure.com/2014/04/07/celebrate-name-yourself-day-with-nigerian-curry-fried-rice/" target="_blank"><b>Global Table Adventure</b></a></i></div>
<div>
<i>Yield: 4 servings</i></div>
<div>
<br /></div>
<div>
<b><i>Ingredients</i></b></div>
<div>
1-1/2 cups long-grain white rice (uncooked)</div>
<div>
2-3 Tbsp. oil (I used canola, and used more than 3 Tbsp.)</div>
<div>
1 medium to large onion (yellow or white), small dice</div>
<div>
2 cloves garlic, minced</div>
<div>
1 Tbsp. curry powder</div>
<div>
2 cubes chicken bouillon, crushed</div>
<div>
1 bell pepper (yellow, orange, or red), small dice</div>
<div>
8 oz. fresh green beans, small dice</div>
<div>
1/2 cup corn kernels (canned, fresh, or frozen)</div>
<div>
Salt, to taste</div>
<div>
<br /></div>
<div>
<b><i>Directions</i></b></div>
<div>
Measure <b>rice </b>into a fine mesh strainer and rinse well under cold water. Then cook according to package directions. Ideally, do this at least an hour ahead of time and, when the rice is finished cooking, remove the lid and fluff with a fork, then let it sit for a while to cool off and dry out a bit. If you made the rice the day before, all the better.</div>
<div>
<br /></div>
<div>
Now prep all your ingredients. We used corn kernels as a basic size guide for everything we chopped. I like to organize ingredients as I prep them. So the onions went on their own plate; the garlic, curry powder, and chicken bouillon went into a little condiment cup together; and the bell pepper, green beans, and corn shared another plate.</div>
<div>
<br /></div>
<div>
Heat 1 Tbsp. or so of <b>oil </b>in a large skillet or wok over medium-high heat.* Add the <b>onion</b>, and saute until softened and translucent. Add the <b>garlic</b>, <b>curry powder</b>, and <b>bouillon </b>and stir for just 30 seconds to a minute, then add the <b>bell pepper</b>, <b>green beans</b>, and <b>corn</b>. Continue cooking and stirring for a few minutes more, until the veggies are starting to soften, adding more oil as needed. Finally, incorporate the cooked rice, and keep on stir-frying until the rice is hot and a little browned, again adding more oil as needed. Taste and add <b>salt </b>if needed. Enjoy!</div>
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<br /></div>
<div>
<b><i>Note</i></b></div>
<div>
*We used my 12-inch cast iron skillet, which I anticipated would not be big enough for the whole recipe. So we went with half the onions, half the seasonings, half the veggies, and half the rice, removed that to a serving bowl, then repeated the process with the other half of everything. And we started heating the chicken skillet about the time that the first half of the fried rice was done. </div>
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<b><span style="font-size: large;">West African Peanut Kebabs (Suya)</span></b></div>
<div>
<i>Adapted from <a href="http://globaltableadventure.com/recipe/west-african-peanut-kebabs-suya/" target="_blank"><b>Global Table Adventure</b></a></i></div>
<div>
<i>Yield: 4-6 servings</i></div>
<div>
<br /></div>
<div>
<b><i>Ingredients</i></b></div>
<div>
1-1/2 lbs. chicken or beef, sliced into strips*</div>
<div>
1 cup roasted peanuts</div>
<div>
1 Tbsp. grated fresh ginger</div>
<div>
3 cloves garlic, minced</div>
<div>
1 chicken bouillon cube, crumbled</div>
<div>
2 tsp. paprika</div>
<div>
1-1/2 tsp. onion powder</div>
<div>
Cayenne pepper, to taste</div>
<div>
Salt, to taste</div>
<div>
<br /></div>
<div>
<b><i>Directions</i></b></div>
<div>
Toast your <b>peanuts </b>in a dry skillet over low heat, just until they start to toast and smell amazing. Remove from heat (and from the hot skillet) and allow them to cool while you prep other ingredients. (You could skip this step. It was my addition because I love the extra flavor hit you get when toasting nuts.)</div>
<div>
<br /></div>
<div>
Blitz the peanuts in a food processor until they're crumbled/finely chopped, but be careful lest you end up with peanut butter. The ol' Magic Bullet did <i>okay </i>with this task, but not great. Combine the peanuts with the <b>ginger</b>, <b>garlic</b>, <b>bouillon</b>, <b>paprika</b>, <b>onion powder</b>, <b>cayenne</b>, and <b>salt</b>.</div>
<div>
<br /></div>
<div>
If you're feeling authentic, thread your strips of <b>meat </b>onto skewers, then press the peanut mixture onto the meat. If you're feeling lazy, dump the meat into a gallon zip bag along with the peanut mixture, and give it a nice massage so the meat is coated nicely. Either way, refrigerate the seasoned meat for at least 30 minutes.</div>
<div>
<br /></div>
<div>
Cook over medium heat--in a skillet or on a grill--until done, being careful not to move them around too much, as the coating will fall off pretty easily.</div>
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<br /></div>
<div>
<b><i>Note</i></b></div>
<div>
*We used boneless, skinless chicken thighs; apparently you could also use ram.</div>
<div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-1900279275141242672018-04-05T13:00:00.001-05:002018-04-05T13:00:16.365-05:00Lemon Lavender Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hZ2dTjcTgSuZCGys-7coG27b_gXs3JwmMhSimL3KmeQx7UMvN1vOhRwAkTOP6ULKqyiToKb3IApA7Sd723X0OpTxKCHnzUfyRDLrn-Rk8cP-SCIpXYQJ0BurPtHQ1SGwjqRSeijpFPc/s1600/lavender-shortbread-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hZ2dTjcTgSuZCGys-7coG27b_gXs3JwmMhSimL3KmeQx7UMvN1vOhRwAkTOP6ULKqyiToKb3IApA7Sd723X0OpTxKCHnzUfyRDLrn-Rk8cP-SCIpXYQJ0BurPtHQ1SGwjqRSeijpFPc/s400/lavender-shortbread-01.jpg" width="400" /></a></div>
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Before we get to these cookies, this seems like as good a time as any to introduce you to Esteban, the newest member of my kitchen tools family. I'd been wanting a Kitchen Aid stand mixer for <i>years</i>, and eventually decided I'd get myself one for my 35th birthday. Well, then I discovered they're not quite as expensive as I'd thought, so I decided to not wait for 35. Then they were on sale, and the sale ended <i>on my birthday</i>, which seemed like a sign from the kitchen gods. <i>And </i>the nice lady at Bed Bath & Beyond let me use a 20% off coupon even though it was already very much on sale. Win! Also, when she asked if I wanted a gift receipt, I said yes, because I felt selfish buying a big-ticket item for myself. Does anyone else do that?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjazhMkC9WJBXkmQcvWoiGPkBEWSKCW4h2wzifF8a-KPJu2qYiC4WXjhDWebxQF8tHRr1-sdnI-k1Uwr6_o19IxkCDUYJ-d4XzBQJMZVS3035YDTw556zh6l3RX4C4X4ehWm8VvtIomcA/s1600/Estebanweb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjazhMkC9WJBXkmQcvWoiGPkBEWSKCW4h2wzifF8a-KPJu2qYiC4WXjhDWebxQF8tHRr1-sdnI-k1Uwr6_o19IxkCDUYJ-d4XzBQJMZVS3035YDTw556zh6l3RX4C4X4ehWm8VvtIomcA/s320/Estebanweb.jpg" width="240" /></a></div>
In case you're interested in specs, I got the <a href="https://smile.amazon.com/KitchenAid-KSM150PSBU-Artisan-Pouring-Shield/dp/B00005UP2P/" target="_blank"><b>KitchenAid KSM150 Artisan Series</b></a> 5-quart tilt-head stand mixer with pouring shield in Empire Red. <b><a href="https://thewirecutter.com/reviews/best-stand-mixer/" target="_blank">This article</a></b> was super helpful in helping me decide which model to get.<br />
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Anyway, Esteban has been settling in nicely and churning out scrumptious breads and cookies. He's a stud when it comes to kneading yeast dough. But not too studly to scoff at mixing up shortbread cookies with flowers in them.<br />
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Oh hey, what a segue! I made these cookies for house church Easter feast. Since I apparently felt the need to make a million of them, there were leftovers that got to go to the office with me on Monday. Initially I wasn't planning to post this recipe (hence my comment below about not remembering how much lavender to use in the lavender sugar--oops), but the praise from friends and coworkers was effusive enough that it seemed only right to snap a few pics and share the recipe. They may seem kinda froufrou, but the men in my life were enjoying them at least as much as the women.<br />
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This may go without saying, but be sure to culinary lavender, which you can often find with other dried herbs in the grocery store. Personally, I like to buy it at Natural Grocers because for just a few bucks you can get a bag that is quite large. Seriously, I shared about half of my lavender with a friend and still had enough to almost fill a pint-sized mason jar. Lots of fresh lavender flowers at nurseries and florists have been treated with pesticides you don't want in your cookies.<br />
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<span style="font-size: large;"><b>Lemon Lavender Shortbread Cookies</b></span><br />
<i>Adapted from <a href="http://portandfin.com/lavender-shortbread-cookies/" target="_blank">Port and Fin</a></i><br />
<i>Yield: about 30 cookies</i><br />
<br />
<b><i>Ingredients</i></b><br />
2-1/4 cups unsalted butter (that's 4-1/2 sticks), softened<br />
1-1/2 cups sugar<br />
1-1/2 Tbsp. dried lavender buds<br />
Zest from about 3/4 of a lemon<br />
1-1/2 tsp. vanilla<br />
5-1/4 cups all purpose flour<br />
3/8 tsp. salt<br />
Lavender sugar, for dusting (optional)<br />
<br />
<b><i>Directions</i></b><br />
First, get out your butter so it can soften at room temperature.<br />
<br />
Grind or very finely chop your <b>lavender</b>. I used a Magic Bullet; you could use another small electric grinder/chopper, a mortar and pestle, a clean coffee grinder, or a good old fashioned knife and cutting board. In a small bowl, combine the lavender, <b>sugar</b>, and <b>lemon zest</b>. Mix it up well and set aside, ideally for at least 15 minutes so the flavors can infuse.<br />
<br />
If you're using <b>lavender sugar</b>, make that now while you have your lavender-grinding implements out. Basically, grind up some lavender and mix it with sugar, like you just did above. I forgot to write down the quantities I used for this, but I think I did about 1-1/2 tsp. lavender buds for about 1/3 cup sugar. That yielded <i>way</i> more lavender sugar than needed for dusting 30 cookies, so I'm looking forward to finding ways to use up the rest of it.<br />
<br />
In a good-sized bowl,* cream the butter and sugar-lavender-lemon mixture until well combined. (Use the paddle attachment if using a stand mixer.) Add the <b>vanilla </b>and mix some more, until it's incorporated. In a separate bowl, combine the <b>flour</b> and <b>salt</b>. Gradually add to the butter mixture, and keep on mixing until a dough forms.<br />
<br />
Turn dough out onto a clean countertop, divide it roughly in half, and shape into two logs that are about 2 to 2-1/4 inches in diameter. Flatten each side of the logs (to produce squareish cookies). Wrap each log in plastic wrap, and refrigerate for at least an hour to let the dough firm up.<br />
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Preheat oven to 350. Remove cookie dough from the fridge and use a sharp knife to slice cookies off the logs. Aim for about 1/3 inch thick. I know we don't normally think in terms of a third of an inch (why is that?), but 1/4 inch felt too thin, but a 1/2 inch would have been too thick. Arrange cookies on baking sheets that aren't greased or lined with parchment paper or anything. Leave a little room for the cookies to spread.<br />
<br />
Bake for 10-14 minutes. You want them to still be kinda soft, but a little browned on the bottom.** Gently remove cookies to a wire rack. Sprinkle with lavender sugar (or plain sugar) while they cool.<br />
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<b><i>Notes</i></b><br />
*My 5-quart bowl was veeerry full. Esteban technically did okay with this quantity of cookie dough, but he struggled a bit and spit out some flour a couple times.<br />
**The best way to check for brownness on the bottom is to lift up a cookie with a spatula, try to finagle the your body and the cookie so you can see the bottom, inevitably drop or break the cookie in the process, and be forced to eat the poor broken cookie. Lest it feel neglected.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-9425575207773611932018-02-19T20:21:00.002-06:002018-02-26T18:58:47.759-06:00Grace, Perfectionism, and Enneagram One-ness<div class="tr_bq">
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Grace has a way of weaving itself through the fabric of my life. In fact, the earliest threads emerged before I was born, as my parents chose a name for me--one derived from <i>charis</i>, a Greek word often translated as <i>grace</i>. They hoped that I would be someone who lived fully into God's grace and extended that grace to others.</div>
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As I've grown older, I've found this theme of grace increasingly meaningful ... and increasingly ironic.<br />
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On the meaningful side of things, I recall moments like one during my college years, when a young woman (almost a complete stranger) told me that I had presence of grace about me. That when she saw me, she saw grace.<br />
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On the ironic side of things, perfectionism is one of my greatest strengths and greatest weaknesses. With this perfectionism comes often unreasonably high standards that I place on myself and others, and with those high standards come the potential for disappointment, criticism judgment, and resentment. When I'm striving to earn favor through my achievements and perfect results, or when I'm frustrated with someone for letting me down by not being as perfect as I want them to be ... it's hard to find grace. In those moments, grace is not what I instinctively offer or receive.<br />
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And as a bonus: on the coincidental side of things, a significant portion of my job is to manage a blog named Charis.<br />
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Within the past 18 months or so, I climbed aboard the Enneagram bandwagon, and dissolved into tears about five words in to Suzanne Stabile's description of the One type in her <a href="https://www.lifeinthetrinityministry.com/store/enneagram-know-your-number" target="_blank"><b>Know Your Number</b></a> workshop. Digging into the Enneagram has both exposed a whole lot of my ugliness and offered me tools for becoming a healthier version of myself, with all my strengths and faults. Several weeks ago, a friend introduced me to a series of songs inspired by each Enneagram type, in which the artist seeks to celebrate the beauty of each type, offering a word of redemption. The whole song about Ones resonates with me, but especially the sentiment in these lines:<br />
<blockquote>
<i>But the list goes on forever,<br />of all the ways I could be better, in my mind.<br />As if I could earn God's favor given time,<br />or at least "congratulations"... </i></blockquote>
<blockquote>
<i>Now, I have learned my lesson;<br />the price of this so-called perfection is everything.<br />I've spent my whole life searching desperately<br />to find that grace requires nothing of me.</i> </blockquote>
<blockquote>
<i>--<a href="http://www.sleepingatlast.com/blog/2017/10/16/one" target="_blank"><b>One</b></a>, by Sleeping At Last, from <a href="https://sleeping-at-last.squarespace.com/atlas" target="_blank"><b>Atlas: Year Two</b></a> </i></blockquote>
My natural inclination is to run myself ragged in an attempt to earn favor--or, at the very least, a pat on the back--from God, from others, from myself. Which leads to super fun things like burnout (yep, dealt with that twice in my adult life, and I'm not that old), pure exhaustion at the end of a workday, smoldering resentment toward those who don't measure up to my unrealistic standards, and the inability to resist pointing out typos on restaurant menus.<br />
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And yet. Grace is just sitting there, a gift waiting to be accepted. Receiving it "requires nothing of me."<br />
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The day after I first heard the song "One," a coworker complimented me on something. It was almost as a throwaway comment, but I responded with far more gratitude and "are you serious?" than the simple comment warranted, probably because I was feeling all tender and reflective about my One-ness and, therefore, extra critical of myself. (It's extra fun when you catch yourself criticizing yourself for being critical.) In that moment of vulnerability as I reacted to--even pushed back against--my coworker's kind word, two other teammates who were there chimed in with their own affirmations. In this area, these friends viewed me far more graciously than I viewed myself! In that moment, grace was freely offered. All I had to do was accept it.<br />
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I suspect I'll spend the rest of my life wrestling with my perfectionist, living into my <i>charis</i>-inspired name, and practicing the art of giving and receiving grace. (Side note: in the back of my mind, I'm juxtaposing everything I've just written with Bonhoeffer's concept of costly grace. My perfectionist won't let me end this blog post without acknowledging Bonhoeffer, but I'll leave that exploration to someone with more wisdom and theological training than I have.)<br />
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In the meantime, it's comforting to hear a song asserting that "grace requires nothing of me" and to have work friends who embody this truth by extending grace when I lack the ability to offer grace to myself.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-17905582605627247642018-01-29T19:15:00.000-06:002018-01-29T19:16:04.420-06:00Winter Fruit Chutney Bites<div class="separator" style="clear: both; text-align: center;">
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For a recent slumber party with my foodie club, I was looking for a snack that was wintery, tasty (obviously), could be prepared ahead of time, and could play nicely with a cheese board. Enter fruit chutney. This appetizer met all those criteria. I made the chutney two days before the party, used storebought baguette crisps, did the onions the day of, then transported everything to my friend's house in jars, set the various elements on a tray, and invited my friends to assemble their own bites.<br />
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Most of the chutney recipes I looked at included onion <i>in </i>the chutney, but I decided to keep it separate, which frees me up to use the leftover chutney in a variety of ways. I imagine it'd be great served with ham or pork, dolloped atop french toast, stirred into pancake batter, mixed with butter and spread on toast, maybe even added to a citrusy smoothie or mixed into a drink.<br />
<br />
Feel free to mix and match ingredients. Add some fresh orange juice or orange zest, use nutmeg or cloves instead of or in addition to the spices here, use thyme instead of rosemary, add a few cracks of black pepper to contrast the sweetness of the fruit, use different kinds of cheese ... basically, be creative and have fun with it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwr4H-_99403yzH2IxuD1CO4kfyDcT2QfSb4-mE4ALxw2Rqc0Xe0siZIDC4eA3iZRWyN8RIivukHelvW5a1EZlQVP0DdS6al0YGVU1r9Lbq-MoHyAthOCQUp38WUNNsYc4qQh5KfbFYPs/s1600/cranberry-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwr4H-_99403yzH2IxuD1CO4kfyDcT2QfSb4-mE4ALxw2Rqc0Xe0siZIDC4eA3iZRWyN8RIivukHelvW5a1EZlQVP0DdS6al0YGVU1r9Lbq-MoHyAthOCQUp38WUNNsYc4qQh5KfbFYPs/s400/cranberry-02.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Winter Fruit Chutney Bites</b></span><br />
<i>Yield: About 2 cups chutney and 3/4 to 1 cup caramelized onion</i><br />
<i>Adapted from <a href="https://reluctantentertainer.com/cranberry-pear-chutney-appetizer/" target="_blank"><b>Reluctant Entertainer</b></a>; caramelized onion method from <a href="https://www.thekitchn.com/how-to-caramelize-onions-35933" target="_blank"><b>The Kitchn</b></a></i><br />
<br />
<b><i>Ingredients</i></b><br />
1 Tbsp. butter<br />
1 medium-large red onion, vertically sliced<br />
Splash of wine, water, or balsamic vinegar (I used cheap chardonnay)<br />
<div>
<br /></div>
6 oz. fresh cranberries<br />
1/2 cup brown sugar<br />
1/3 to 1/2 cup water<br />
1/2 tsp. kosher salt<br />
1/8 tsp. ground cinnamon<br />
3 allspice berries, ground<br />
1 cup peeled and chopped pear<br />
1/2 cup peeled and chopped Granny Smith apple<br />
1/8 cup crystallized ginger, diced<br />
Juice from 1/2 of one lemon<br />
1/2 tsp. apple cider vinegar<br />
<br />
Blue cheese crumbles<br />
Bread slices, crackers, or toasted baguette slices<br />
Fresh rosemary, minced<br />
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<b><i>Directions</i></b><br />
<i>To caramelize the onions:</i> In a medium to large skillet, melt <b>butter </b>over medium heat. Add the onions and stir well to get them nicely coated. Saute them for a couple of minutes, then reduce heat to low or medium-low, and let them hang out for a good 30 minutes or more, stirring every so often, until they're super soft and caramelized. Do keep an eye on them, because you don't want them to burn, but you do want them to caramelize. When they're looking good, increase the heat, add a splash of <b>wine, water, or balsamic vinegar</b> to deglaze the pan, and let it cook until the liquid has mostly evaporated. Remove from heat.<br />
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<i>To make the chutney:</i> Pour cranberries into a colander, rinse and drain, and pick out any that look suspicious. If your cranberries are frozen, no need to thaw them. In a large saucepan (tall sides are your friend; this will splatter), combine <b>brown sugar</b>, <b>water</b>, <b>salt</b>, <b>cinnamon</b>, <b>allspice</b>, and <b>cranberries</b>. Bring to a boil, ensuring the sugar dissolves. Then reduce heat and simmer for about 10 minutes, stirring occasionally. Many of the berries will burst while simmering, so use a splatter screen if if you have one; otherwise, loosely cover the pot with a lid that's tilted to let steam out.<br />
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Add the <b>pear</b>, <b>apple</b>, and <b>crystallized ginger</b>, and continue simmering for about 20 minutes, stirring occasionally. Remove from heat and add the <b>lemon juice</b> and <b>cider vinegar</b>. Taste, and if it's too puckery sweet, add just a bit more cider vinegar.<br />
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<i>To serve: </i>Spread some of the cranberry mixture on a your <b>bread or carb of choice</b>, top with some caramelized onion, sprinkle with <b>blue cheese</b>, and finish with a sprinkle of fresh <b>rosemary</b>.<br />
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<b><i>Notes</i></b><br />
You can assemble a whole bunch of these and arrange them on a tray, or you can set out the elements and let guests assemble their own. Personally, I like the latter approach because it leaves me available to interact with people instead of fussing over food, and leftovers are easier to pack up and reuse (i.e., no soggy pre-assembled bites that sit out for two hours and get gross).<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-15651623249430619222018-01-02T19:35:00.001-06:002018-01-02T19:35:24.033-06:00Bangladeshi Chicken and Potato Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGS5wII4Wct6jcK7xsGiCXmC-PdC-KEU8xWQX5x4rr2nfeFgCtsbPWjcPjtQzHPrLZSmTFep68pJIae-kG9NWJCyElkmaDk-7ubySt_iZpQzfBwIsyrcG3JfFHn504PgmC8ewJhiCBcQ/s1600/Bangladeshi-Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGS5wII4Wct6jcK7xsGiCXmC-PdC-KEU8xWQX5x4rr2nfeFgCtsbPWjcPjtQzHPrLZSmTFep68pJIae-kG9NWJCyElkmaDk-7ubySt_iZpQzfBwIsyrcG3JfFHn504PgmC8ewJhiCBcQ/s400/Bangladeshi-Curry.jpg" width="400" /></a></div>
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Whelp, my year started with a Bangladeshi meal, so I'd say I'm a fan of 2018 thus far. This meal comes from the <i><b><a href="https://hotbreadkitchen.org/product/the-hot-bread-kitchen-cookbook/" target="_blank">Hot Bread Kitchen Cookbook: Artisinal Baking from Around the World</a></b></i>, one of the newest arrivals to my cookbook library. It was through <b><a href="https://www.acouplecooks.com/podcast/social-enterprise-a-couple-cooks-podcast-episode-42/" target="_blank">this episode</a></b> of the A Couple Cooks podcast that I first learned of Hot Bread Kitchen, a bakery and training program in NYC that employs and trains immigrant and minority women to succeed in the professional food business. Through the program, these women gain marketable, employable skills and experience, in addition to training in English, kitchen math, and science. Everything on their menu comes from the home countries of the employees and graduates of Hot Bread Kitchen.<br />
<br />
This cookbook features many of the breads of Hot Bread Kitchen, as well as things to eat or drink with said breads. Most recipes include a story behind the dish or the culture from which it comes, and sprinkled throughout the cookbook are spotlights of several Hot Bread Kitchen women. And these recipes come from all over the world, so in the span of a few pages you go from Ethiopia to Iran to India to Italy--and that's just in the leavened flatbreads chapter!<br />
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Hailing from the kitchen of a woman named Lutfunnessa, who taught political science in Bangladesh before moving to New York in the 90s, this curry recipe lands in the first chapter of the book, so it caught my attention early. Even after reading most of the rest of the book, when I thought about what I wanted to make first from the <i>HBK Cookbook</i>, my mind kept drifting back to the Bangladeshi curry and Bangladeshi flatbread (whole wheat chapatis). Besides, the paragraph at the top of the recipe says it's "perfect on a cold night"--and since it seems the entire U.S. is frozen right now, this curry was the perfect way to ring in the new year.<br />
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I served mine with the aforementioned whole wheat chapatis, which are also included in the cookbook, but you can definitely serve it with rice instead. The recipe is written with beef instead of chicken but, with the blessing of the paragraph at the top of the recipe, I used chicken thighs instead. This is a fairly simple dish to make, but it does require some time to simmer.<br />
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<a href="https://hotbreadkitchen.org/product/the-hot-bread-kitchen-cookbook/" target="_blank"><img border="0" data-original-height="375" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrQAqTGOAzdvYybYDVuKKI8PezND5YE8ciEAA_mV_Nd2Fi6jpMMi-chFxA-zhW1_D-d5TfunlssIxngoNKKR2xhiHDnDL6gnzeMwfbJtLAyYiS0PLJgR_slRxpaMCiuu9cO3RKUfOf9E/s320/HBK-cookbook.jpg" width="256" /></a></div>
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<b><span style="font-size: large;">Bangladeshi Chicken and Potato Curry</span></b><br />
<i>Adapted slightly from <b><a href="https://hotbreadkitchen.org/product/the-hot-bread-kitchen-cookbook/" target="_blank">Hot Bread Kitchen Cookbook</a> </b>(p. 38)</i><br />
<i>Yield: 3 servings</i><br />
<br />
<b><i>Ingredients</i></b><br />
3 Tbsp. canola oil<br />
1 to 1-1/2 lbs. boneless, skinless chicken thighs, cubed<br />
Kosher salt and black pepper, to taste<br />
1 small yellow onion (or half of 1 large), diced<br />
2 cloves garlic, minced<br />
1-inch piece of fresh ginger, peeled and minced<br />
1/8 tsp. cayenne (1/4 tsp. for more heat)<br />
1 tsp. ground cumin<br />
1 tsp. ground turmeric<br />
1/4 tsp. ground cinnamon<br />
1/4 tsp. ground cardamom<br />
1-1/2 cups water<br />
2 large russet potatoes, peeled and cubed (approx 1-inch cubes)<br />
Handful of cilantro, chopped<br />
Cooked basmati rice or whole wheat chapatis (flatbread), for serving<br />
<br />
<b><i>Directions</i></b><br />
In a medium to large pot, heat <b>oil </b>over medium-high heat. Season the <b>chicken </b>with salt and pepper, then add to the pot. Cook until the chicken is browned, stirring occasionally. Remove chicken to a plate.<br />
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Turn your burner down to medium and add the <b>onion</b>, <b>garlic</b>, <b>ginger</b>, and <b>cayenne </b>to the pot. If needed, add a splash of water to loosen any browned bits left behind by the chicken--there's great flavor there! Cook for another 10 minutes or so, until the onions are softened and starting to brown, stirring occasionally. Stir in a bit more <b>salt </b>while the onions cook. Add the remaining spices--<b>cumin</b>, <b>turmeric</b>, <b>cinnamon</b>, and <b>cardamom</b>--and stir for just a minute, to release the spices' fragrance.<br />
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Pour the <b>water </b>into the pot and add the <b>chicken </b>back in. Bring to a boil, then reduce the heat, cover, and simmer for about an hour. Check it every so often to give it a stir and add more water if it's getting dry (I checked every 20 minutes and never needed more water).<br />
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Now add the <b>potatoes </b>to the pot and keep on simmering (covered) for 20-30 minutes, until the potatoes are nice and tender. Mine were very soft after 30 minutes. Again, stir every so often, and add water if needed. Taste and add <b>salt and pepper</b> if needed. Sprinkle with <b>cilantro</b>, and serve with <b>rice </b>or <b>chapatis</b>.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-87010563412725736942017-12-29T19:21:00.003-06:002018-01-02T20:03:13.183-06:00Global Eats: A Year in Review<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJg9Bw084K-BaErS4alfcUvGZ8jqLGs5CoFLDAlxithBTAsTKv8QlSRK4EHdJ-qu3KqGtVb5Cas9yOCQLe2BJyO6xocfWfGMZtD1n6EZ7m_83WEJ50k9-Wm3jMYg6_1LHaC4z54nMwWeM/s1600/world+map+%2528flickr%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="world map" border="0" data-original-height="926" data-original-width="1600" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJg9Bw084K-BaErS4alfcUvGZ8jqLGs5CoFLDAlxithBTAsTKv8QlSRK4EHdJ-qu3KqGtVb5Cas9yOCQLe2BJyO6xocfWfGMZtD1n6EZ7m_83WEJ50k9-Wm3jMYg6_1LHaC4z54nMwWeM/s400/world+map+%2528flickr%2529.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo credit: “World Map – Abstract Acrylic.” Photo by Nicolas Raymond. Painting by Lara Mukahirn. Some rights reserved. Retrieved <a href="http://freestock.ca/flags_maps_g80-world_map__abstract_acrylic_p2970.html" target="_blank">here</a>.</i></td></tr>
</tbody></table>
<br />
About a year ago, <b><a href="http://hercheyk.blogspot.com/2017/01/2017-food-goals-global-edition.html">I challenged myself</a></b> to spend 2017 exploring more cultures through food. It's been a fun and scrumptious year! I've enjoyed the challenge of seeking out new recipes, techniques, ingredients, and flavor combinations from all over the world. Also, aiming for one country each month was just about perfect--it was doable and consistent.<br />
<br />
And because bloggers are supposed to do end-of-year round-ups, here's a rundown of the foods I've gotten to experience this year, as well as some new ingredients and equipment that have found new homes in my kitchen.<br />
<br />
Looking ahead to 2018, I plan to keep experimenting with different international cuisines! Near the top of my list: <b><a href="http://hercheyk.blogspot.com/2018/01/bangladeshi-chicken-and-potato-curry.html">Bangladesh</a></b> and Poland.<br />
<br />
<h3>
January: Peru</h3>
<b><a href="http://hercheyk.blogspot.com/2017/01/a-flavor-trip-to-peru.html">Menu and write-up are here</a></b><br />
<b></b>Peruvian Beef Kebabs (Anticuchos with Roasted Yellow Pepper Sauce)<br />
Potatoes with Huancaina Sauce (Papa a la Huancaina)<br />
Sarsa Salad<br />
Crema Volteada<br />
<br />
<h3>
February: Tunisia</h3>
<b><a href="http://hercheyk.blogspot.com/2017/03/flavor-trip-to-tunisia.html">Menu and write-up are here</a></b><br />
Chicken Kebabs with Currant and Olive Relish<br />
Slata Mechouia (Grilled Salad)<br />
Orange Almond Cake<br />
<br />
<h3>
March: Hungary (and kinda Romania)</h3>
<b><a href="http://hercheyk.blogspot.com/2017/04/hungarian-tomato-pepper-stew-lesco.html">Hungarian Tomato-Pepper Stew (Lesco)</a> </b>- and we served it over polenta, because apparently polenta is a common breakfast element in Romania.<br />
<br />
<h3>
April: Vietnam</h3>
<b><a href="http://hercheyk.blogspot.com/2017/05/vietnamese-shrimp-noodle-bowl-bun-tom.html">Vietnamese Shrimp Noodle Bowl (Bun Tom Xao)</a> </b>- fresh, crunchy, and bursting with flavor.<br />
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<h3>
May: Finland and Dutch West Indies</h3>
<b><a href="http://hercheyk.blogspot.com/2017/05/finnish-pulla-bread-with-apricots-and.html">Finnish Pulla Bread with Apricots and Pistachios</a> </b>- one of the most beautiful things I've ever made. I was so proud of these glisteningly bronzed braids!<br />
<b><a href="http://www.myrecipes.com/recipe/boka-dushi-dutch-west-indian-chicken-kebabs">Dutch West Indian Chicken Kebabs (Boka Dushi)</a></b> with <a href="http://www.myrecipes.com/recipe/dutch-west-indian-peanut-sauce" style="font-weight: bold;">Dutch West Indian Peanut Sauce</a> - with most dishes, I have a pretty good idea of how they're going to taste. This one, however, combined so many ingredients that I wouldn't have thought to combine, that I truly didn't know what to expect from the finished dish. Happily, it turned out to be one of my favorite dishes this year. We served it with a side of sauteed plantains.<br />
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<h3>
June</h3>
My job is crazy-busy every June, so I didn't officially try any new countries. But the Tunisian menu got an encore performance, and I vaguely remember trying a new Thai dish.<br />
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<h3>
July: Madagascar and Ethiopia</h3>
<a href="http://hercheyk.blogspot.com/2017/07/malagasy-chicken-with-ginger-akoho-sy.html" style="font-weight: bold;">Malagasy Chicken with Ginger (Akoho Sy Sakamalao)</a> - another favorite this year, largely because it surprised me with how good the finished dish was despite the fairly simple ingredients and preparation technique.<br />
<b><a href="http://hercheyk.blogspot.com/2017/08/ethiopian-cucumber-mango-salad.html">Ethiopian Cucumber-Mango Salad</a></b><br />
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<h3>
August</h3>
For the life of me, I can't remember what country (if any) I cooked in August. But I did try <a href="https://smile.amazon.com/Zamouri-Spices-Preserved-Lemons/dp/B015QEWY0S/"><b>preserved lemons</b></a> for the first time, and those are used a lot in north African and Mediterranean dishes.<br />
<br />
<h3>
September: Myanmar</h3>
<a href="http://globaltableadventure.com/recipe/burmese-ginger-salad-gin-thoke/" style="font-weight: bold;">Burmese Ginger Salad (Gin Thoke)</a> - this salad had so much going on. It was strong on the ginger and lemon, crunchy from the cabbage, and filling thanks to the chickpeas and lentils.<br />
Also some <b><a href="http://www.geniuskitchen.com/recipe/pineappleade-southeast-asia-423594">Pineappleade</a></b> which is kinda generically Southeast Asian.<br />
Also an encore of the Malagasy chicken.<br />
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<h3>
October: Somalia</h3>
<a href="https://www.epicurious.com/recipes/food/views/somali-beef-stew-with-spiced-rice-bariis-maraq"><b>Somali Beef Stew with Spiced Rice (Bariis Maraq)</b></a> - making this meal included mixing up a classic Somali spice blend, called xawaash, which was a key player in both the stew and the spiced rice. If you make this, do yourself a favor and don't skip the bananas. They seemed to me like an odd topping, but my favorite bites were ones that included banana. As a fun side note, this dish was part of a global food spread that my house church did in celebration of <a href="http://www.fao.org/world-food-day/2017/home/en/" target="_blank"><b>World Food Day</b></a>.<br />
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<h3>
November: Germany</h3>
<b><a href="http://partaste.com/worldrecipes/obatzda-home-made-spiced-cheese-beer-spread-from-bavaria-germany/">Obatzter</a> </b>(Camembert cheese spread)<br />
<a href="http://allrecipes.com/recipe/161586/papa-drexlers-bavarian-pretzels/"><b>Bavarian Soft Pretzels</b></a><br />
<br />
<h3>
December: Spain</h3>
<a href="https://www.thespruce.com/rustic-spanish-bread-recipe-3082884" style="font-weight: bold;">Rustic Spanish Bread (Pan Rustico)</a> - simple and good. In light of the holidays, birthday, and being knocked out with a cold for a few days, something simple was all I could manage this month.<br />
<br />
<h3>
New Ingredients and Equipment</h3>
<ul>
<li><a href="https://smile.amazon.com/Isabel-Amarillo-Molido-Yellow-Pepper/dp/B00BKAFS2Y/" target="_blank"><b>Aji amarillo</b></a> - yellow pepper paste from Peru</li>
<li><b>Almond meal</b> - sure, it's widely used here in the States, but <b><a href="http://hercheyk.blogspot.com/2017/03/flavor-trip-to-tunisia.html" target="_blank">Tunisia</a> </b>inspired me to use it for the first time</li>
<li><b>Hungarian wax peppers</b> - mild spice level, and they were readily available at Walmart</li>
<li><a href="https://smile.amazon.com/gp/product/B003E7AZQA/" target="_blank"><b>Kitchen scale</b></a> - this inexpensive but reliable scale is suuuuuper helpful with recipes with measurements written in grams and ounces rather than cups and teaspoons ... which happens often when using recipes that didn't originate in the U.S.</li>
<li><a href="https://smile.amazon.com/Orange-Blossom-Water-Cortas-10fl/dp/B000LQJ6DK/" target="_blank"><b>Orange blossom water</b></a> - basically the elixer of the gods</li>
<li><b>Pistachios </b>- though I never cared for them before, I used (and enjoyed!) them quite a bit this year</li>
<li><b>Pomegranate molasses</b> - made my own; used in this <a href="http://hercheyk.blogspot.com/2017/01/pomegranate-molasses-chicken-bulgar.html" target="_blank"><b>Pomegranate Molasses Chicken</b></a></li>
<li><b><a href="https://smile.amazon.com/Zamouri-Spices-Preserved-Lemons/dp/B015QEWY0S/">Preserved lemons</a></b> - when my current jar runs out, I want to try making my own</li>
<li><b>Spice grinder</b> - this year my eyes (and taste buds) were opened to the wonderful world of grinding one's own spices right before tossing them into a dish. Grinding whole cloves, peppercorns, and cumin seeds will give you much more punch than measuring out pre-ground spices. I use my Magic Bullet which I've had for awhile, and I've heard that a coffee grinder or a mortar and pestle work quite well.</li>
<li><b><a href="https://www.shopcordells.com/collections/spices/products/sumac" target="_blank">Sumac</a> </b>- ground spice used a lot in Middle Eastern foods; bought at Cordell's; I'd eaten it before but hadn't cooked with it</li>
<li><b>Xawaash </b>- Somalian spice blend featuring cinnamon, coriander, cumin, black pepper, cardamom, cloves, and turmeric; recipe is included in the Somali stew recipe above.</li>
</ul>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-68412526823984842772017-10-08T19:34:00.000-05:002017-12-29T19:48:20.075-06:00Pear and Apple Galette with Cinnamon Whipped Cream<div class="separator" style="clear: both; text-align: left;">
There's something therapeutic about rolling pastry dough, creating something beautiful and comforting, and sharing it with people you love. </div>
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<span style="font-size: large;"><b>Pear and Apple Galette with Cinnamon Whipped Cream</b></span><br />
<i>Yield: 6-8 servings</i><br />
<br />
<b><i>Crust </i></b><br />
1/3 cup oat flour (see notes)<br />
1/3 cup white whole wheat flour<br />
1-1/3 cups all-purpose flour<br />
3/4 tsp. salt<br />
1 Tbsp. sugar<br />
14 Tbsp. cold unsalted butter (that's 2 Tbsp. shy of 2 sticks)<br />
1/3 to 1/2 cup ice water<br />
<br />
<b><i>Filling</i></b><br />
2 large apples (I used Granny Smith)<br />
3 medium pears (I used Bosc)<br />
Juice of 1 lemon<br />
1/3 cup packed brown sugar<br />
1 Tbsp. all-purpose flour<br />
1 tsp. ground cinnamon<br />
1 tsp. ground coriander<br />
1/2 tsp. ground nutmeg<br />
1/2 tsp. ground ginger<br />
2 Tbsp. unsalted butter<br />
3/4 tsp. turbinado sugar or granulated sugar<br />
1/2 tsp. ground cinnamon<br />
<br />
<b><i>Whipped cream</i></b><br />
2 cups (1 pint) heavy whipping cream<br />
1/4 cup sugar<br />
1-1/2 Tbsp. ground cinnamon<br />
1/2 tsp. vanilla extract<br />
<br />
<i>Make the crust: </i>Add <b>flours</b>, <b>salt</b>, and <b>sugar </b>to the bowl of a food processor. Pulse a couple of times. Then cut the <b>butter </b>into cubes and add to the food processor bowl. Pulse until the mixture is crumbly. Pour in about 1/3 cup of ice water while pulsing, adding up to 1/2 cup if necessary. You're looking for a loose dough that's moist enough to hold together but not so wet that it turns sticky. Turn dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for at least 30 minutes.<br />
<br />
<i>Prepare filling:</i> Wash your <b>apples </b>and <b>pears</b>. Cut pears in half and remove the core and that little fiber running from the stem to the core. Slice into 1/4-inch slices. You can nibble on the outermost slices--they don't work as well in the galette arrangement, and you'll have plenty of fruit. Slice your apples into 1/4-inch slices to match. I put my sliced pears and sliced apples into two separate bowls, which helped when it came time to arrange the fruit on the crust, but you don't necessarily have to do it that way.<br />
<br />
Squeeze your <b>lemon </b>over your cut apples and pears. In a small bowl (like a cereal bowl), combine <b>brown sugar</b>, <b>flour</b>, <b>cinnamon</b>, <b>coriander</b>, <b>nutmeg</b>, and <b>ginger</b>. Sprinkle this mixture over the apples and pears, and toss them gently but well. Hang onto the cereal bowl; you'll use it later.<br />
<br />
<i>Assemble the galette:</i> Remove chilled dough from the fridge, and turn it out onto a lightly floured surface. Roll until the dough is about 1/8 inch thick, maybe a little thinner. You're aiming for basically round, but this is not an exact science. Mine was more oval-shaped, and about 12 inches in diameter in the shorter direction. Be sure to fully pick up the dough a few times while rolling, to keep it from sticking to your counter.<br />
<br />
Line a baking sheet or pizza pan with parchment paper, and transfer your dough onto it. Turn on the oven to 425. Arrange sliced pears and apples in an overlapping pattern, leaving a 1- to 2-inch border around the edge. I alternated the pears and apples so each slice of galette so each slice of galette would have a good balance of both fruits. I wound up with about half a pear and half an apple left, which made a lovely snack while the galette baked.<br />
<br />
Fold the edges of the crust in over the edge of the fruit. Again, this is not an exact science and isn't intended to look meticulous. Rustic is the goal! Get your remaining <b>2 Tbsp. butter</b> and cut it into little cubes. Dot them over the surface of the fruit. Now, remember that cereal bowl from earlier? In it mix your <b>3/4 Tbsp. turbinado sugar</b> and <b>1/2 tsp. cinnamon</b>, then sprinkle that over the whole galette.<br />
<br />
Bake at 425 for 45-50 minutes, rotating the pan about halfway through to ensure even cooking. You want the fruit to be tender and the crust to be nice and toasty.<br />
<br />
While the galette is baking, put a medium mixing bowl and your beaters into the freezer to chill, do some quick kitchen cleaning, and munch on any leftover fruit pieces.<br />
<br />
<i>Make the whipped cream:</i> Into your chilled bowl pour the <b>heavy whipping cream</b>. Beat for about a minute on high speed, until it's kinda foamy and just starting to thicken. Gradually add the <b>sugar</b>, <b>cinnamon</b>, and <b>vanilla</b>. Continue beating on high speed until stiff peaks form. Chill until ready to serve.<br />
<br />
Serve the galette warm, at room temperature, or chilled. Use a sharp knife to cut it into wedges, and dollop each serving with whipped cream.<br />
<br />
<b><i>Notes</i></b><br />
<ul>
<li>Instead of buying oat flour, you can easily make it yourself. Just add a heaping 1/3 cup old fashioned rolled oats to a small food processor, and give it a whirl.</li>
<li>Crust adapted from <b><a href="http://www.thefauxmartha.com/2013/12/19/pear-almond-galette/" target="_blank">The Faux Martha</a></b>, filling and method from <b><a href="http://www.thekitchn.com/recipe-rustic-pear-and-apple-galette-34650" target="_blank">The Kitchn</a></b>, and cinnamon whipped cream from <b><a href="http://www.geniuskitchen.com/recipe/cinnamon-whipped-cream-108469" target="_blank">Genius Kitchen</a></b>.</li>
<li>As written, I had far more whipped cream than was necessary. You could probably halve the whipped cream measurements and be perfectly fine. </li>
<li>If you're lucky enough to have leftover galette, it actually warms nicely in the microwave. About 60 seconds for one serving was perfect for me. </li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-3370060535558113412017-08-02T21:09:00.000-05:002017-08-02T21:09:05.632-05:00Ethiopian Cucumber-Mango Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
In my last post you may recall that I had a little soapbox moment about lumping all African countries together instead of recognizing them as very distinct countries and cultures.<br />
<br />
Well, apparently I have now accidentally lumped two African countries and cuisines into a single menu, despite my best intentions. As it turns out, the ambiguous "East African" salad that wouldn't commit to a specific country but inspired me to cook up some <a href="http://hercheyk.blogspot.com/2017/07/malagasy-chicken-with-ginger-akoho-sy.html"><b>Malagasy food</b></a>, is actually Ethiopian. While typing up the recipe, I did a quick search to see if <i>Cooking Light</i> had an online version of the Cucumber-Mango Salad recipe. They do. And the online version very clearly identifies it as Ethiopian. So there you go.<br />
<br />
Ethiopia and Madagascar, I acknowledge your distinctness, honor you as two different countries, and appreciate your foods.<br />
<br />
Ethiopia's Cucumber-Mango Salad was a win. The longer ingredient list made for all sorts of flavors and textures pinging around in my mouth. The cinnamon, cumin, and clove hint at Indian curry flavors, while the tomato, mango, and cilantro are reminiscent of Latin salsa. The cucumber and red onion add crunch, and the lime juice wakes everything up and ties it all together. Mine turned out a little mushier than the cookbook photo suggested, but the taste was stellar. If you're mush-averse, I'd suggest using firm tomatoes or leaving them raw.<br />
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<br />
<span style="font-size: large;"><b>Ethiopian Cucumber-Mango Salad</b></span><br />
<i>From <a href="http://www.myrecipes.com/recipe/cucumber-mango-salad" target="_blank"><b>Cooking Light's</b></a> Global Kitchen cookbook</i><br />
<i>Yield: 6 servings</i><br />
<br />
<b><i>Ingredients</i></b><br />
1 cucumber, thinly sliced (about 2 cups)<br />
1-1/2 cups finely chopped red onion<br />
1/2 tsp. salt<br />
<br />
A drizzle of peanut oil (I used canola)<br />
1 lb. tomato, chopped and seeded (ideally drained, too)<br />
3 Tbsp. chopped peanuts (dry-roasted, preferably unsalted)<br />
1-2 jalapenos, seeded and finely chopped*<br />
1/4 tsp. ground coriander<br />
1/4 tsp. ground cumin<br />
Pinch of cayenne<br />
Dash of ground cinnamon<br />
Dash of ground cloves<br />
<br />
1 garlic clove, minced<br />
1-2 mangoes, peeled and diced (about 1-3/4 cups)<br />
1 Tbsp. chopped fresh cilantro<br />
1 lime, juiced<br />
<br />
<b><i>Directions</i></b><br />
Toss the <b>cucumber </b>and <b>red onion</b> with the <b>salt</b>, and set in a colander to drain for at least 20 minutes.**<br />
<br />
Heat a medium to large skillet over medium-high heat. Add the <b>oil</b>, followed by the <b>tomatoes</b>, <b>peanuts</b>, <b>jalapenos</b>, <b>coriander</b>, <b>cumin</b>, <b>cayenne</b>, <b>cinnamon</b>, and <b>cloves</b>. Saute for just a few minutes, until the tomato is tender and warmed through (about 5 minutes tops). Remove from heat and allow to cool to room temperature.<br />
<br />
In a medium to large bowl gently toss together the cucumber mixture, tomato mixture, <b>garlic</b>, <b>mango</b>, <b>cilantro</b>, and <b>lime juice</b>.<br />
<b><i><br /></i></b>
<b><i>Notes</i></b><br />
*If you can find red jalapenos, then do one red and one green. I used just one jalapeno, and the salad was very mild. Could have easily tossed in another and been totally fine.<br />
**The recipe said to include the garlic at this stage, but I was afraid it would just fall through the holes in my colander. So I set it aside in a separate tiny dish with a sprinkle of salt.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-30413605175207521062017-07-31T20:46:00.001-05:002017-09-26T18:15:17.564-05:00Malagasy Chicken with Ginger (Akoho sy Sakamalao)<div class="separator" style="clear: both; text-align: center;">
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Note to self: onions that are simmered in a luscious amount of coconut oil until they're so soft they melt in your mouth ... are not photogenic. More important note to self: they're terrific for eating.<br />
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While <strike>flipping through</strike> reading like a novel the <i>Global Kitchen</i> cookbook, an <a href="http://hercheyk.blogspot.com/2017/08/ethiopian-cucumber-mango-salad.html"><b>East African Cucumber-Mango Salad</b></a> recipe caught my eye but also presented a dilemma. You see, it <i>reeeeally </i>bothers me when people treat the entire African continent as a single country, culture, or people group. It's just wrong. So I was miffed that the recipe was associated with the broader region of East Africa rather than a specific country ... to the point that I almost wrote off the recipe on principle. But it sounded so yummy and summery! So I struck a compromise with myself: I'd find a main dish recipe from a specific country in East Africa, and make this ambiguous Cucumber-Mango Salad as a side dish.<br />
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The winner of that internet search was Akoho sy Sakamalao--literally "chicken and ginger"--a dish hailing from Madagascar. To be honest, the recipe sounded good but not amazing. The ingredient list is simple, the cooking technique un-fussy. But my first bite revealed the dish to be far greater than the sum of its parts. There's some kind of magic happening with the ginger-lemon-garlic rub, the caramelizing onions and bell peppers, the nutty coconut oil, and the bed of simple rice soaking up all those flavors.<br />
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All in all, a wonderful meal! The Akoho sy Sakamalao recipe is below, and the Cucumber-Mango Salad recipe is <b><a href="http://hercheyk.blogspot.com/2017/08/ethiopian-cucumber-mango-salad.html">here</a></b>. Thanks, Madagascar!<br />
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<span style="font-size: large;"><b>Malagasy Chicken with Ginger (Akoho sy Sakamalao)</b></span><br />
<i>Adapted from <b><a href="http://globaltableadventure.com/recipe/madagascar-chicken-akoho-sy-sakamalao/" target="_blank">Global Table Adventure</a></b></i><br />
<i>Yield: 4 servings</i><br />
<br />
<b><i>Ingredients</i></b><br />
3 cloves garlic, minced<br />
1-inch piece of fresh ginger, grated<br />
Zest from 1 lemon<br />
4 chicken thighs (I used boneless, skinless, without the drumsticks attached)*<br />
1/3 cup coconut oil**<br />
1 orange bell pepper, sliced<br />
1 onion, sliced<br />
Salt and pepper, to taste<br />
Cooked white rice, for serving<br />
<br />
<b><i>Directions</i></b><br />
Combine the <b>garlic</b>, <b>ginger</b>, and <b>lemon zest</b>, and rub it all over the <b>chicken</b>. Cover (or put into a plastic zip bag) and refrigerate for at least 2 hours. Overnight or all day would be perfectly fine.<br />
<br />
In a large skillet, heat the <b>coconut oil</b> over medium heat. Brown the chicken until it's a lovely golden color on both sides. When you add the chicken to the pan, your oil will probably go crazy. I recommend putting a lid on the skillet, but tilt it to let steam out, and pull the skillet off the burner to let the oil calm down a bit any time you need to mess with the food inside.<br />
<br />
When the chicken is beautiful, take it out of the pan, and season it with <b>salt </b>and <b>pepper</b>. Add the <b>bell pepper </b>and <b>onion </b>to the pan, and saute until softened. Add the chicken back to the pan, lower the heat, and put a lid on (not tilted this time). Let it simmer for about 45 minutes, until the chicken is super tender. I gave the skillet a good shake/slide/jiggle every so often to keep things from sticking.<br />
<br />
Cook your <b>rice </b>while the chicken and veggies are simmering.<br />
<br />
Nibble a bit and add more salt and pepper if needed. To serve, spoon a good portion of rice onto your plate. Top with onion/bell pepper mixture and a chicken thigh. Scoop some of the sauce over the whole thing--the sugar from the onions and lemon will have caramelized nicely, and all that glorious flavor will be packed into your coconut oil sauce.<br />
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<b><i>Notes</i></b><br />
*The recipe on Global Table Adventure uses bone-in thigh quarters (leg and thigh both). I decided to go for just thighs in order to have smaller portions and less meat, and at the store I went into auto-pilot and got boneless skinless, though bone-in probably would have been more flavorful.<br />
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**I couldn't quite bring myself to eat an entire 1/3 cup of coconut oil by myself, so I ended up scooping it only sparingly over my plate ... which meant that a lot of that glorious caramelized flavor was wasted. If I make this again, I'd probably scale back to 3-4 Tbsp. coconut oil instead of a full 1/3 cup.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-91169378450851718432017-05-30T20:03:00.001-05:002017-07-31T12:54:03.424-05:00Finnish Pulla Bread with Apricots and Pistachios<div class="separator" style="clear: both; text-align: center;">
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Have you had the pleasure of watching <i>The Great British Baking Show</i> (a.k.a., <i>Bake-Off</i>)? If you like baked goods and you like seeing a more positive side of humanity, I absolutely recommend it. Unlike U.S. American food competition shows, the contestants and judges are actually genuinely nice to each other, and they genuinely seem to care more about having fun with their creative outlet than with winning.<br />
<br />
Well, several months ago I watched all the seasons of <i>Bake-Off</i> that Netflix would allow, and though I was thoroughly wowed by every episode, I found myself most inspired by the enriched breads, as these bakers kept creating succulent doughs studded with fruit and spices and shaped into intricate braids and knots that shimmered with sticky sweet glazes. This past weekend I finally went for it!<br />
<br />
Based on the numerous pulla recipes I read during the last 48 hours, pulla is a traditional Finnish bread. It's a yeasty cousin to brioche and challah; flavored with cardamom; generally shaped into a braid, a wreath, or buns; and traditionally served with coffee. Some recipes included fruit or nuts, while others were more basic. So I wound up making a more plain, traditional loaf and a more jazzed up loaf.<br />
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<b style="font-size: x-large;">Finnish Pulla Bread with Apricots and Pistachios</b><br />
<i>Yield: 2 loaves/braids*</i><br />
<i>Source: I referenced many recipes but mostly followed the ingredients from <a href="https://aroundtheworldin80bakes.com/2014/09/16/66-finnish-apricot-cardamom-and-pistachio-pulla/" target="_blank"><b>Around the World in 80 Bakes</b></a> and the process from <a href="http://allrecipes.com/recipe/7010/finnish-pulla/?src=rss" target="_blank"><b>All Recipes</b></a></i><br />
<b><br /></b>
<b><i>Ingredients</i></b><br />
6 Tbsp. butter, melted, at room temperature<br />
1-1/2 cups milk (at least 2%; I used part 2%, part half-and-half)<br />
4-1/2 tsp. active dry yeast (or 2 packets, 7 g each)<br />
2 tsp. salt<br />
6 Tbsp. sugar (1/4 cup + 2 Tbsp.)<br />
3/4 to 1 tsp. ground cardamom**<br />
700 g all-purpose flour (for me this ended up being about 4-2/3 cups)<br />
<div>
<br /></div>
Zest of 2 oranges<br />
16 dried apricots, finely diced<br />
40 g pistachios, finely chopped<br />
<br />
1 egg<br />
<br />
<b><i>Directions</i></b><br />
Melt the <b>butter </b>and allow it to cool to room temperature. Warm the <b>milk </b>to 110 degrees.*** Go ahead and measure out your <b>flour </b>into a smallish bowl. You'll add it in increments, so it's easy to measure once and then eyeball it throughout the different steps in the recipe.<br />
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To a large bowl add the milk, <b>yeast</b>, <b>salt</b>, <b>sugar</b>, <b>cardamom</b>, and about 1 cup of flour--enough to make a runny batter. Beat the batter until it's really nice and smooth. (For me, this was a couple of minutes on medium speed with my little handheld five-speed mixer.)<br />
<br />
Add some more flour (1-2 cups) and continue beating until it's again smooth and elastic. If you're using a hand mixer like mine, aim for more like 1 to 1-1/2 cups flour. I added close to 2 cups, and it made the dough too thick--it just kept climbing up the beaters!--so I had to switch to beating by hand.<br />
<br />
Now add the melted butter. Beat the dough some more, until the butter is fully incorporated and the dough looks smooth and glossy. Add the rest of the flour and keep on mixing until it's fully incorporated. If you have a good quality stand mixer, rejoice! If you don't, you'll get a good arm workout!<br />
<br />
Now, lightly flour a clean countertop, and turn the dough out onto it. Invert your mixing bowl over the dough, and let the dough (and your arms) rest for 15 minutes. When those 15 minutes are up, knead the dough for a good 10-15 minutes, until it's nice and smooth.****<br />
<br />
Remember your mixing bowl? Spritz it with a bit of cooking spray, put your ball of dough inside, turn the dough so all of it gets lightly coated with oil, and cover the bowl with a damp, clean kitchen towel. Let the dough rise in a warm, undrafty place until it's doubled in size, about 1 hour.<br />
<br />
Punch down the dough. If jazzing up your bread, add your <b>orange zest</b>, <b>apricots</b>, and <b>pistachios </b>now. Knead them into the dough. Let it rest for another 5-10 minutes (on the counter is fine, covered with that damp kitchen towel you used earlier).<br />
<br />
Divide your dough into 6 portions, as equal as you can get them. Roll each portion into a long rope, about an inch in diameter.<br />
<br />
Gather up 3 ropes, and pinch them together on one end. Gently braid the 3 ropes together, and when you get to the end, pinch those ends together as well. Tuck both ends (top and bottom) under the braid, so you have a nice, tidy-looking loaf braid. Repeat this process with the other 3 ropes to make your second loaf braid.<br />
<br />
Place braids on a greased baking sheet. Spray the tops with oil, cover with plastic wrap, and let rise for about 30 minutes.<br />
<br />
Preheat oven to 400. Beat an <b>egg </b>really well, until it's <i>super </i>smooth. Remove the plastic wrap from the loaf braids and very gently brush some beaten egg over the loaves. Bake for 25-30 minutes, rotating the pan half-way through the baking time, until the loaves are browned, glistening, and look like they should be in a bakery display case!<br />
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<b><i>Notes</i></b><br />
*Initially I planned to make just one braid, but one recipe I read made an excellent point: if you're going to go to the trouble of making a homemade yeast bread--including all the kneading and rise time, you might as well make two or more loaves and have plenty to share. Your friends and coworkers will thank you.<br />
<br />
**I saw widely varying cardamom measurements and settled on 3/4 tsp. When I nibbled some dough (I'm weird like that) the cardamom flavor was pretty subtle. So I added another 1/8 tsp. or so to the loaf I made with apricots, and kneaded it in along with the apricots, pistachios, and orange zest. That was still a nice amount of cardamom without feeling overwhelming.<br />
<br />
***Some recipes I read said to scald the milk by bringing it to a near boil on the stove and then letting it cool to 110 degrees. I simply warmed mine in the microwave until it felt warm but not uncomfortably hot.<br />
<br />
****I was expecting mine to reach a super smooth, satiny texture like I get with cinnamon roll dough ... but my pulla dough never got to that stage, even after 15 minutes. It was smooth, but the dough felt denser and heavier than I'm used to. I don't know if it's supposed to be that way, or if it got thrown off by some combination of my technique, the temperature and humidity of my kitchen, the flour measurement in the recipe I followed, or the general mood of the bread gods that day.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-59361832087734044492017-05-14T14:52:00.000-05:002018-06-30T08:33:02.523-05:00Vietnamese Shrimp Noodle Bowl (Bun Tom Xao)<div class="separator" style="clear: both; text-align: center;">
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The first time I remember having Vietnamese food, it was at a pho restaurant in Los Angeles. My family got pho on my brother's recommendation, but I ended up ordering some other dish. Though I don't recall the name of the dish, I remember that it smelled gross but tasted pretty good. The gross-but-good culprit? Fish sauce. It truly does smell terrible. But when you mix it with something sweet, something acidic, and something spicy, it somehow transforms into this tasty thing that leaves you wanting more.<br />
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This dish comes from the <i>Global Kitchen</i> cookbook. And I'm happy to report that I could find all the ingredients locally. I've found fish sauce, rice vermicelli, and serrano peppers at both HEB and the north Walmart. If you don't see rice vinegar with other vinegars, look in the international and/or Asian section of your grocery store.<br />
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<b><span style="font-size: large;">Bun Tom Xao (Vietnamese Shrimp Noodle Bowl)</span></b><br />
<i>Slightly adapted from <a href="http://www.myrecipes.com/recipe/shrimp-rice-noodle-bowl" target="_blank">Cooking Light</a>, as seen in Global Kitchen cookbook</i><br />
<i>Yield: 4 servings</i><br />
<br />
<b><i>Ingredients</i></b><br />
1/2 cup warm water<br />
3 Tbsp. granulated sugar<br />
1/4 cup fresh lime juice (about 2 limes)<br />
1 Tbsp. rice vinegar<br />
5 tsp. fish sauce<br />
1-2 serrano chiles, thinly sliced<br />
<br />
3 cups sliced cucumber (about 1 large cucumber)<br />
4 cups green leaf lettuce, chopped<br />
1/4 cup fresh cilantro leaves<br />
1/4 cup torn fresh mint leaves<br />
1/4 cup torn fresh basil or Thai basil leaves<br />
<br />
5 oz. rice vermicelli noodles<br />
1/2 cup peanuts, coarsely chopped (toasted if desired)<br />
<div>
1/3 cup sliced green onions (1/4" slices) (about 2 green onions)<br />
3 garlic cloves, finely chopped</div>
<div>
<br /></div>
2 tsp. cornstarch<br />
1 tsp. dark brown sugar (I used light brown)<br />
1/4 tsp. kosher salt<br />
3/4 tsp. black pepper (or white pepper if you have it)<br />
1 lb. shrimp, peeled, deveined, and tails removed (thawed if frozen)<br />
Canola oil<br />
<br />
<b><i>Directions</i></b><br />
In a two-cup measuring cup or small bowl, combine <b>warm water</b> and <b>sugar</b>, stirring until sugar dissolves. Add <b>lime juice</b>, <b>rice vinegar</b>, <b>fish sauce</b>, and <b>serranos</b>. It's going to smell seriously funky, so cover it with plastic wrap to keep that funk at bay, and set aside while you prepare the rest of the meal.<br />
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Peel <b>cucumber </b>if it's bitter. Cut into quarters lengthwise, then slice thinly. Toss with the <b>lettuce</b>, <b>cilantro</b>, <b>mint</b>, and <b>basil</b>.<br />
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Cook the <b>rice vermicelli</b> according to package directions. Rinse very well in cold water, and set aside to drain well. These noodles are super starchy, so if they're sitting for very long, give them another good rinse if they start to get sticky.<br />
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While the noodles are cooking, toast your <b>peanuts</b>, if desired, and allow them to cool before chopping. Slice your <b>green onions</b> and chop your <b>garlic</b>.<br />
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Combine <b>cornstarch</b>, <b>brown sugar</b>, <b>salt</b>, and <b>pepper </b>in a bowl. Add the <b>shrimp </b>and toss to coat well. If you have a wok, now is its time to shine. Otherwise, a large skillet will do quite nicely. Heat your wok/skillet over high heat, and add a swirl of <b>canola oil</b>. Add the shrimp to the pan, and cook until they start to develop a nice sear. When they're almost done, add the green onion and garlic, and stir-fry for about 30 seconds to 1 minute more. Remove from heat.<br />
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To serve, put a generous portion of the lettuce mixture in the bottom of each bowl. Top with noodles, shrimp, and chopped peanuts, and about 1/4 cup of the fish sauce-lime mixture.<br />
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<b><i>Notes</i></b><br />
<br />
<ul>
<li>I've also made this with boneless, skinless chicken thighs, chopped into small, thin slices about the size of medium shrimp. And I actually liked it better with the chicken. If you use chicken, prepare and cook it the same way; you'll just need to cook it a bit longer than the shrimp.</li>
<li>When I made this for just myself, I used only 1 serrano chile. When I made it with a friend I put 1 serrano in the sauce and sliced the other for an optional addition at table.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-17203677532685828492017-04-23T19:32:00.000-05:002017-04-23T19:32:41.968-05:00Apricot Rose TartinesOne of the food delights I'm enjoying this year is a monthly gathering with a few foodie friends. Each month we pick a theme (like chocolate or pasta), and create a menu based on that theme. This month's theme was a spring-inspired high tea, with a menu infused with edible flowers and herbs. My contributions were these apricot rose tartines and some cucumber radish tartines.<br />
<br />
I looked at a bunch of recipes, and drew inspiration especially from recipes in <i>Wild Spice</i> and <i>Honey and Co.</i>, but ended up cobbling together something pretty distinct from anything I found online or in my slowly growing cookbook library. If I were a really legit food blogger, I'd make these tartines again to refine the ingredient quantities, instructions, and photography before blogging about them. But who has time for that? (And who can eat that much mascarpone without becoming ill or large?) So I've done my best to capture what I did, but these tartines were far from an exact science.<br />
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<b><span style="font-size: large;">Apricot Rose Tartines</span></b><br />
<i>Yield: about 40 tartines</i><br />
<i>HercheyK original</i><br />
<br />
<b><i>Ingredients</i></b><br />
2/3 cup granulated sugar<br />
2/3 cup water<br />
6 whole black peppercorns<br />
1/2 of a cinnamon stick<br />
Approximately 40 dried apricots<br />
1 tsp. orange blossom water<br />
8 oz. mascarpone cheese, softened<br />
1/2 cup fresh rose petals, very finely chopped<br />
1 Tbsp. dried lavender buds<br />
Fresh lemon zest, from about 1/2 of a lemon<br />
Fresh orange zest, from about 1/3 of a medium-small orange<br />
1 (8.3-oz.) baguette, sliced into rounds<br />
A couple handfuls shelled pistachios<br />
Fresh mint<br />
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<b><i>Directions</i></b><br />
To a medium saucepan add <b>sugar</b>, <b>water</b>, <b>peppercorns </b>(keep them whole), and <b>cinnamon stick</b>. Bring to a boil, then reduce heat so it's somewhere between a rapid simmer and a slow boil. Let the mixture cook for 5-8 minutes, stirring occasionally, then remove from heat.<br />
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While the sugar mixture is cooking, cut up your <b>apricots </b>into fat matchsticks--about 4 sticks per apricot. When your apricots are cut and your sugar mixture is finished cooking, fish out the cinnamon stick and peppercorns. Add the <b>orange blossom water</b> and the cut apricots to the pot. Stir it so the apricots get nicely coated with the syrup. Breathe in the glorious fragrance. Put a lid on the pot and pop it into the fridge (on a potholder) to chill and steep.<br />
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To make the spread, combine the <b>mascarpone</b>, <b>rose petals</b>, <b>lavender</b>, <b>lemon zest</b>, and <b>orange zest</b> in a bowl. Stir to combine well. Cover and refrigerate until ready to assemble the tartines.<br />
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Slice the <b>baguette </b>into rounds. I ended up with I think 43 slices not counting the ends, but it'll vary based on the exact length of your baguette and how thick your slices are.<br />
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Heat a dry skillet over medium-low heat and toast the <b>pistachios </b>for a few minutes, until they just start to toast. Be sure to shake or stir them frequently to keep them from burning. Remove them to a plate to cool. Chop them fairly finely.<br />
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Now's a great time to wash your <b>fresh mint</b> and set it out to air-dry. Right before assembling the tartines, chiffonade the fresh mint. <i>Chiffonade </i>is basically just a fancy way to say, <i>slice it into really thin threads</i>.<br />
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When the apricot mixture has chilled sufficiently, assemble your tartines. Spread each with a schmear of the mascarpone mixture. Arrange a few apricot pieces on top--about the equivalent of one apricot per tartine. Sprinkle pistachios over the top. Finally, top with a few ribbons of fresh mint.<br />
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<b><i>Note: </i></b>If you don't have orange blossom water, squeeze in some fresh orange juice or add some orange zest to the sugar-apricot mixture. It won't give you the same floral quality you'll get from orange blossom water, but it should still be quite yummy. However, I very much recommend getting some orange blossom water! It tastes truly magical, and you can get it on Amazon if you can't find it locally. For more orange blossom water uses, see my <b><a href="http://hercheyk.blogspot.com/2017/02/orange-blossom-iced-tea.html">Orange Blossom Iced Tea</a></b> post and the Tunisian Orange Almond Cake recipe linked in my <b><a href="http://hercheyk.blogspot.com/2017/03/flavor-trip-to-tunisia.html">Flavor Trip to Tunisia</a></b> post.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-4069860568646204232017-04-06T19:15:00.000-05:002017-07-31T12:53:38.367-05:00Hungarian Tomato-Pepper Stew (Lesco)Have you ever had stew for breakfast? As of a few weeks ago, I have!<br />
<br />
When my brother came to visit last month, I basically forced him to join in my international cuisine challenge. We settled on breakfast and decided to go with a European country we're less familiar with. 20 minutes of Googling recipes later, and we settled on Hungarian breakfast stew, served over creamy polenta (which is, apparently, a common breakfast element in Romania), with a fried duck egg on top (because I'd just bought duck eggs from some friends, and we were excited to try them).<br />
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I'm seriously slacking in the photography department lately, mostly because I've been sharing meals with friends instead of eating alone. Which is an excellent thing for me, but it means I don't have a lovely photo to share with you. Sorrynotsorry.<br />
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<span style="font-size: large;"><b>Hungarian Tomato-Pepper Stew (Lesco)</b></span><br />
<i>From <b><a href="https://www.thespruce.com/hungarian-lecso-tomato-pepper-stew-recipe-1136692" target="_blank">The Spruce</a></b></i><br />
<i>Yield: 4 servings (see notes)</i><br />
<br />
<b><i>Ingredients</i></b><br />
1-2 slices bacon<br />
1 Tbsp. oil<br />
1 medium onion, thinly sliced<br />
1 pound of peppers, sliced into 1/4" strips - use Hungarian wax peppers if you can find them, or banana, Italian, or green bell peppers, or some combination thereof<br />
4 medium or 3 large tomatoes, peeled and chopped<br />
1-1/2 tsp. sugar<br />
1-1/2 tsp. salt<br />
1 Tbsp. sweet Hungarian paprika<br />
<br />
<b><i>Directions</i></b><br />
In a large skillet, cook <b>bacon </b>according to package directions. Remove bacon to a plate to cool, but leave all that tasty grease in the skillet.<br />
<br />
Add in the <b>oil </b>and <b>onion</b>, and cook for about 5 minutes on low heat. Add <b>pepper(s)</b> and continue cooking for 15 more minutes. Add <b>tomatoes</b>, <b>sugar</b>, <b>salt</b>, and <b>paprika </b>to the skillet, and let it cook for 25-30 minutes, stirring occasionally, until it looks and feels like a chunky tomato sauce.<br />
<br />
Meanwhile, crumble the bacon after it has cooled; stir it into the dish when it's close to being done.<br />
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<b><i>Notes</i></b><br />
<ul>
<li>This made 4 moderate to generous servings if served with polenta and a fried egg. If you're not making accompaniments, then this recipe may only give you 2-3 servings.</li>
<li>I went to the store fully expecting to be stuck with green bell peppers, but they actually had Hungarian wax peppers! The sign said they're medium-hot, so I decided to get one green bell pepper to bring down the heat level, and used wax peppers to make up the rest of the pound. The dish didn't taste super spicy, but I was coughing something awful while Josh was cutting the wax peppers.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-22187539280003378352017-03-14T18:36:00.002-05:002017-07-31T12:53:17.264-05:00Flavor Trip to TunisiaYears ago, when a Food Network Star contestant was asked to tell viewers what harissa is, he responded, "It's the devil's toothpaste!" From that first moment of learning of this spicy chili paste's existence, I was afraid of it. But I kept seeing it pop up in magazines and food blogs, and while the fear lingered, I also always felt drawn to it, because <i>its </i>name and <i>my </i>name are almost the same.<br />
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Well, after <a href="http://hercheyk.blogspot.com/2017/01/a-flavor-trip-to-peru.html"><b>exploring Peru's cuisine</b></a> in January, I wanted to hop over to a country in Africa next ... and since harissa hails from Tunisia, I decided it was time to conquer my fear of the stuff. I looked at prepared harissa paste on Amazon, and even found <b><a href="http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188" target="_blank">this excellent article on The Kitchn</a></b> about how to make your own harissa paste, using different kinds of chilies for sweeter, smokier, or spicier flavor profiles. And suddenly, I could find very few Tunisian recipes using harissa paste, and even fewer (none?) that used enough to warrant making a whole batch of harissa paste myself.<br />
<br />
So harissa got pushed to the back burner once again, but the Tunisian idea stuck. Here's what I made a few weeks ago:<br />
<ul>
<li><b><a href="http://www.foodandwine.com/recipes/tunisian-chicken-kebabs-with-currants-and-olives" target="_blank">Tunisian Chicken Kebabs</a></b> with <a href="http://www.foodandwine.com/recipes/tunisian-relish" target="_blank"><b>Currant and Olive Relish</b></a> - This dish packs some serious flavor, bringing together sweet currants, briny olives, mild peppadew peppers, and smoky roasted red bell pepper. Since peppadew peppers were nowhere to be found in the grocery stores I searched, I substituted sweet cherry peppers with excellent results. And I cooked the chicken in a cast iron skillet on the stove. I was a bit concerned that the relish and marinade would be too puckery and briny, but it turned out very nicely balanced with the sweetness of the currants and the earthiness of the roasted red bell pepper.</li>
<li><b><a href="http://www.pbs.org/food/kitchen-vignettes/tunisian-grilled-salad-slata-mechouia/" target="_blank">Slata Mechouia (Tunisian Grilled Salad)</a></b> - Versions of this dish showed up a lot in my online searching for Tunisian recipes, which leads me to believe it's pretty authentically Tunisian. You grill/roast/char a bunch of veggies, chop everything up nice and fine, throw in some spices and olive oil, and top with olives and hard-boiled eggs. Most recipes also recommended topping it with canned tuna, but I left that off. It's kind of like a thick, chunky, not-real-soupy-at-all salsa. I thoroughly enjoyed it and would definitely recommend that you give it a try. I could see potential for spooning this salad over eggs or serving it with hummus and pita.</li>
<li><b><a href="http://www.foodnetwork.co.uk/recipes/tunisian-orange-almond-cake.html" target="_blank">Tunisian Orange Almond Cake</a></b> - Okay, I don't generally like cake all that much, but this cake was stellar! The batter is nutty, sweet, rich, and laced with orange and lemon zest. And if that wasn't tasty enough, it's drenched in a syrup made from sugar, cinnamon, clove, star anise, more orange and lemon, and orange blossom water. Although the orange blossom water makes the cake feel a bit magical, you could leave it out and would still have a scrumptious dessert. You can even underbake your cake and have it completely fall apart on you so you're quite literally left with an ugly pile of cake pieces, and it will still be superb. (Not that I know that from personal experience.) The recipe calls for caster sugar, which I <a href="https://www.thebalance.com/castor-sugar-substitute-1388911" target="_blank"><b>made myself</b></a> by taking granulated sugar for a spin in my food processor. You want it to be finer than granulated sugar but coarser than powdered sugar. Also, the recipe is all metric and weight measurements, which inspired me to finally give in and buy a kitchen scale. I got <b><a href="https://smile.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/ref=pd_ybh_a_16?_encoding=UTF8&psc=1&refRID=EG5AAN8R20WEEHFWJEXR" target="_blank">this little guy</a></b> for $12, and he did great!</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-24598496722740701492017-02-26T14:21:00.002-06:002017-02-26T14:27:59.786-06:00Two-Potato Hash with Poblano and Bacon (Or, Yummy Things in a Skillet)Have you ever made a breakfast hash that seemed so promising, only to be disappointed when the potatoes seem nicely cooked on the outside but are still crunchy on the inside? Me too! Thankfully, I recently learned a few tips from a <b><a href="http://www.seriouseats.com/2014/04/the-food-lab-how-to-make-the-best-potato-hash.html" target="_blank">gloriously nerdy article</a></b> on Serious Eats. My three takeaways: 1) boil the potatoes first, 2) add a bit of vinegar to the potatoes' cooking water, which helps them hold their shape when you saute them later, and 3) fry your hash ingredients in smaller batches so that everything can brown nicely instead of steam evenly and brown unevenly.<br />
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<span style="font-size: large;"><b>Two Potato Hash with Poblano and Bacon</b></span><br />
<i>Yield: 4-6 servings if this is the main thing you're eating, or 6-8 servings if it's part of a larger spread</i><br />
<i>Inspired by Serious Eats</i><br />
<br />
<b><i>Ingredients</i></b><br />
2 medium-large sweet potatoes<br />
1 russet potato<br />
1-2 Tbsp. white vinegar<br />
4-6 strips center cut bacon<br />
1 poblano pepper, seeded and chopped<br />
1 cup fresh or frozen corn kernels<br />
Spices to taste - I used salt, pepper, cumin, and a bit of dried thyme and smoked paprika<br />
<br />
<b><i>Directions</i></b><br />
Wash the <b>potatoes </b>(no need to peel) and cut into bite-sized pieces. Put them in a pot and cover with water. Add some <b>vinegar</b>--1 Tbsp. for every quart of water. Bring water to a boil, then boil for just 4-5 minutes, until the potatoes are softened but by no means fully cooked. Drain them well.<br />
<br />
Meanwhile, cook the strips of <b>bacon </b>in a large skillet according to package directions. Remove cooked bacon to a plate to cool. Leave the bacon grease in the skillet. :)<br />
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When the potatoes are drained, return your skillet to high or medium-high heat. Add about half of the potatoes to the skillet and cook, stirring occasionally until they're nicely browned. While they're cooking, sprinkle in some <b>spices</b>. Mine took maybe 10 minutes, but I probably should have let them go longer. Transfer sauteed potatoes to a heat-resistant bowl and toss the rest of the boiled potatoes into the skillet. Again, cook until they're nicely browned, adding spices and stirring occasionally. Add these potatoes to your other sauteed potatoes.<br />
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While potatoes are cooking, crumble the cooked bacon and cut your poblano if you haven't already.<br />
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Return skillet to the stovetop; add the <b>poblano</b>. If needed, add a splash of oil. Cook until they're starting to soften and brown. Add the <b>corn </b>(straight from the freezer is fine, if using frozen) and continue to cook until the veggies are softened and browned. If you get some charred bits, that'll add a lovely extra layer of flavor!<br />
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Now, add your cooked potatoes and crumbled bacon back into the skillet, and saute for a few more minutes to get the potatoes nice and hot again and to let all the flavors get to know each other. Serve straight from the skillet or from the heat-resistant bowl you used earlier.<br />
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<b><i>Add-ins</i></b><br />
<ul>
<li>Onion or bell pepper(s) - saute with the poblano.</li>
<li>Green onion - add to the skillet with the corn.</li>
<li>Garlic or fresh herbs - add to the skillet at the very end, right before adding the bacon and cooked potatoes back into the pan. Or reserve the herbs to sprinkle on top to serve.</li>
<li>Cheese - stir in at the end or sprinkle on top.</li>
<li>Eggs - fry or scramble separately, or crack them into the hash and bake them, as in <b><a href="http://www.seriouseats.com/recipes/2013/08/easy-sweet-potato-hash-eggs.html" target="_blank">this recipe</a></b>.</li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-79307744593899168852017-02-13T21:05:00.003-06:002017-02-13T21:07:23.072-06:00Orange Blossom Iced TeaI'd like to introduce you to my new friend Orange Blossom Water. She's dainty yet mighty, mysterious and strong.<br />
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Throughout the <i>Honey and Co.</i> cookbook, I kept noticing recipes that called for orange blossom water, and I kept feeling disappointed because I doubted I'd be able to find it in any stores here. Happily, there's this thing called Amazon, and they sell basically everything, including <a href="https://smile.amazon.com/Orange-Blossom-Water-Cortas-10fl/dp/B000LQJ6DK/ref=pd_nav_hcs_bia_t_3?_encoding=UTF8&psc=1&refRID=526XDFJ305Q2760Y9VM7" target="_blank"><b>orange blossom water</b></a>.<br />
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This tea tastes like something Lady Galadriel would sip on a hot summer day.<br />
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<b style="font-size: x-large;">Orange Blossom Iced Tea</b><br />
<i>From Honey and Co.: The Cookbook</i><br />
<i>Yield: 1/2 gallon</i><br />
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<b><i>Ingredients</i></b><br />
6 cups water<br />
2 Earl Gray tea bags<br />
1 cup sugar<br />
1 cup water<br />
1 Tbsp. honey<br />
2-3 tsp. orange blossom water<br />
1 orange, sliced<br />
4 sprigs fresh mint<br />
Additional mint and orange slices for garnish (optional)<br />
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<b><i>Directions</i></b><br />
Bring <b>6 cups water</b> to a boil. Remove from heat, add <b>tea bags</b>, and steep for 15 minutes. This seemed like waaay too long, but I trusted the recipe, and it turned out beautifully.<br />
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While the tea steeps, make a simple syrup: Combine <b>sugar</b>, <b>1 cup water</b>, and <b>honey </b>in a small saucepan. Bring to a boil, then reduce heat and simmer for a couple of minutes, until sugar and honey are fully dissolved. You will now have about 1-1/2 cups of simple syrup, and you'll need only 1 to 1-1/4 cups of it for this recipe.<br />
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When the tea is done steeping, discard the tea bags. Pour the tea into a heat-resistant jug or jar, such as a 1/2-gallon mason jar. Add 1 to 1-1/4 cups simple syrup (see notes), <b>orange blossom water</b>, <b>orange slices</b>, and <b>mint sprigs</b>. Cover and refrigerate until fully chilled.<br />
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Serve over ice, with additional mint and orange slices if desired.<br />
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<b><i>Notes</i></b><br />
<ul>
<li>I used 1-1/4 cup simple syrup, which is what the recipe called for. The resulting tea was very sweet, though not unpleasantly so, especially if you like sweet tea. Next time I'll probably scale back to just 1 cup of simple syrup.</li>
<li>If this tea sounds yummy but it's not feasible for you to get orange blossom water, don't let that stop you from making it! I imagine this would still be lovely and refreshing without the orange blossom water. Steeping some culinary lavender buds with the tea could be an interesting way to add a floral element.</li>
</ul>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-79910739682280645282017-01-16T12:13:00.001-06:002017-07-31T12:54:29.010-05:00A Flavor Trip to PeruFirst up in my quest to try a new country's food every month this year: Peru!<br />
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I'd had Peruvian food only once before that I can recall: in a restaurant in Washington D.C. while <b><a href="http://hercheyk.blogspot.com/2014/10/vacation-begins.html">on vacation</a></b> a couple of years ago. I absolutely loved it, so was delighted to find multiple Peruvian recipes in <b><i><a href="https://smile.amazon.com/Cooking-Light-Global-Kitchen-Delicious/dp/0848739981/ref=sr_1_5?s=books&ie=UTF8&qid=1484589946&sr=1-5" target="_blank">Global Kitchen: The World's Most Delicious Food Made Easy</a></i></b>, which my parents gave me for Christmas.<br />
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This meal introduced me to a new ingredient--aji amarillo paste--which I thankfully found on Amazon. It's made from a medium-hot yellow chili pepper which is very common in Peru. When I tasted the paste on its own, I worried that the dishes using it would be too hot for my taste, but that wasn't the case at all. It brought a nice flavor and a bit of heat, but nothing on my plate felt too spicy. Here's a rundown of our menu!<br />
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<b><a href="http://www.myrecipes.com/recipe/anticuchos-with-roasted-yellow-pepper-sauce-peruvian-beef-kebabs" target="_blank">Peruvian Beef Kebabs (Anticuchos with Roasted Yellow Pepper Sauce)</a></b> - These beef kebabs are marinated in red wine vinegar, aji amarillo, cumin, and turmeric. Then you dust them with parsley and more of the same spices, grill them (or cook in a cast iron skillet like I did), and dip them in this beautiful sauce made from roasted yellow bell pepper, green onions, white vinegar, oil, lemon, cumin, aji amarillo, turmeric, and garlic. This recipe actually calls for ground aji amarillo; since I bought paste instead of powder, I simply used the aji amarillo paste in the marinade and sauce. For the spice rub, I subbed equal parts regular paprika and smoked paprika. This was my favorite dish of the night.<br />
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<b>Potatoes with Huancaina Sauce (Papa a la Huancaina)</b> - This dish was the most unlike anything I've ever had before. To serve, you cover a platter with a bed of shredded lettuce, then top with boiled, peeled potatoes (gold or blue), and drizzle with a sauce made from roasted red bell pepper, sauteed onion and garlic, evaporated milk, aji amarillo paste, queso fresco (cheese), olive oil, and salt. But wait--there's more. On top of that you arrange wedges of hard-boiled eggs and a sprinkling of black olives. Potatoes are big in Peruvian cuisine, and this particular dish comes from the Peruvian highlands (Huancayo). I couldn't find the exact recipe I used online, but <b><a href="http://www.epicurious.com/recipes/member/views/spicy-peruvian-cheese-sauce-and-potatoes-papa-a-la-huancaina-50137667" target="_blank">this one</a></b> is fairly close to what I cooked from <i>Global Kitchen</i>.<br />
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<b><a href="http://www.myrecipes.com/recipe/peruvian-sarsa-salad" target="_blank">Peruvian Sarsa Salad</a></b> - My guests and I couldn't decide whether this was supposed to be a side dish eaten separately, or a relish eaten with a meaty main dish. Fortunately, it seemed to work both ways. It added a bright, fresh, crisp element to our plates. It was made from red onions, radishes, lima beans, queso fresco, roasted red bell pepper, and fresh cilantro and mint, all tossed in a light dressing of fresh lemon juice, olive oil, garlic, salt, and pepper. I was worried that it would be overpoweringly oniony, but it actually was really nicely balanced and lovely. I used extra lima beans in place of hominy, queso fresco instead of feta or farmer's cheese, and some red bell pepper I roasted myself instead of using bottled.<br />
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<b><a href="http://www.limaeasy.com/peruvian-food-guide/typical-desserts/crema-volteada" target="_blank">Crema Volteada</a></b> - For dessert, I made this Peruvian flan. I found several variations online (surprise, surprise), including one that incorporated pureed cooked quinoa, which sounded intriguing. I landed on this one which seemed more basic. For me, it was the weakest link in the menu--the texture was a little off (probably my doing), and it was the least adventurous element since I've had flan plenty of times before. However, in terms of work and time management, it was perfect--it could be made the day before, which was especially nice since there were so many different elements to prepare in the other dishes.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-68710201380462834822017-01-03T20:27:00.000-06:002018-01-02T19:37:39.503-06:00Pomegranate Molasses Chicken + Bulgar Wheat Salad with Currants and MintOne of the things I love most about food is that it's communal. Sure, we need it for sustenance. And it's a fun creative outlet. But more than that, I love how it connects people.<br />
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When our friends have babies, we eagerly bring them food and share their joy. When someone dies, we bring food to their loved ones, sharing their pain. When we want our coworkers to like us, we take baked goods to the office. When there's cause for celebration--a graduation, a wedding, a birthday--we throw a party with snacks at the very least and quite possibly a full banquet. When we want to get to know someone better, we find a time to eat together.<br />
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Food connects us.<br />
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This week I've been thinking about Laura. She entered my life as my brothers' friend and my close friend's cousin, and she remained in my life as my friend. Laura died this week. She'd been battling cancer for some time now, and on Sunday I woke up to the news of her death. Though we rarely saw each other after I moved away for college, whenever I did get to spend time with Laura, she always had this peaceful, comforting, welcoming, nurturing presence about her. She always made me feel like I belonged in whatever group we were in (often a struggle for me). She loved people well. She brought so much beauty to this world.<br />
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I wish I could take her family a meal.<br />
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On the day Laura died, I made this meal which felt exotic and beautiful. Perhaps because cooking is comforting, and I needed that on a day dampened with death. Perhaps because the act of preparing and eating food made me feel somehow connected to the people all over the world who grieve Laura's passing. Perhaps because it was a small way to bring a little beauty back into the world.<br />
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<span style="font-size: large;"><b>Pomegranate Molasses Chicken and Bulgar Wheat Salad with Currants and Mint</b></span><br />
<i>Adapted from <b><a href="https://smile.amazon.com/Honey-Co-Cookbook-Itamar-Srulovich/dp/0316284300/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">Honey and Co.: The Cookbook</a></b> by Itamar Srulovich and Sarit Packer</i><br />
<i>Yield: 2-4 servings depending on the size of your appetite and your chicken thighs</i><br />
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<b><i>Chicken ingredients</i></b><br />
1 clove garlic, sliced<br />
1/4 to 1/2 green chili, sliced (I used 1/3 of a jalapeno, seeded)<br />
Scant 2 Tbsp. pomegranate molasses (see notes)<br />
1/2 Tbsp. canola oil<br />
1/4 tsp. freshly cracked black pepper<br />
4 boneless, skinless chicken thighs<br />
Canola oil, for pan frying<br />
Salt and pepper, to taste<br />
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<b><i>Bulgar salad ingredients</i></b><br />
3/4 cup bulgar wheat<br />
1/4 tsp. salt<br />
1/2 tsp. olive oil<br />
1/2 Tbsp. pomegranate molasses<br />
1/4 cup shelled pistachios, toasted and chopped<br />
1/4 cup dried currants (see notes)<br />
2-4 Tbsp. fresh pomegranate arils<br />
Generous 1/4 cup chopped fresh mint<br />
1/4 to 3/8 cup chopped fresh parsley (a couple handfuls)<br />
Additional pistachios (roasted and chopped), pomegranate arils, and mint to sprinkle on top<br />
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<b><i>Directions</i></b><br />
<i>Marinate the chicken:</i> In a gallon sized zip-top bag, combine <b>garlic</b>, <b>chili</b>, <b>pomegranate molasses</b>, <b>canola oil</b>, and <b>black pepper</b>. Add <b>chicken thighs</b>, then squoosh everything around so the marinade coats the chicken well and the garlic and chili slices are pretty evenly dispersed. Seal the bag and chill in your fridge for 2 hours, or up to 2 days.<br />
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<i>Cook the chicken:</i> Preheat oven to 400. In an oven-proof skillet (cast iron works great), heat a glug of canola oil over medium heat (on the stove). When the skillet is hot, add the marinated chicken thighs, smooth side down. Season with <b>salt and pepper</b> (to taste) then don't touch them for 2-3 minutes. Let them get nice and golden! Turn the chicken, let that side brown for a couple of minutes, then transfer the skillet into the preheated oven. Cook for 12 minutes or until chicken thighs are fully cooked.<br />
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<i>Prepare the bulgar salad:</i> Cook <b>bulgar </b>according to package directions, adding the 1/4 tsp. <b>salt </b>and 1/2 tsp. <b>olive oil</b>. (I tried the more traditional method of pouring boiling water over my bulgar and covering it for 5 minutes, but mine was still crunchy after 10 minutes, so I resorted to zapping it in the microwave. Always before I've used the stovetop method which worked much better for me.) Fluff with a fork, then add the <b>pomegranate molasses</b> and continue tossing with a fork. Add all the rest of the salad ingredients--<b>pistachios</b>, <b>currants</b>, <b>pomegranate arils</b>, <b>mint</b>, and <b>parsley</b>--and toss to combine. Taste; add salt and pepper if needed.<br />
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I followed Itamar and Sarit's recommendation for serving: scoop some bulgar wheat salad onto your plate, top with a chicken thigh or two, and sprinkle with some extra pistachios, pomegranate arils, and fresh mint.<br />
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<b><i>Notes</i></b><br />
<ul>
<li>In theory, you can buy pomegranate molasses. But I couldn't find any, so I improvised and made my own! Basically you just simmer pomegranate juice, sugar, and fresh lemon juice until it thickens and reduces. I used <a href="http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe.html" target="_blank"><b>Alton Brown's</b></a> ingredient ratios and looked to <a href="https://toriavey.com/toris-kitchen/2011/09/pomegranate-molasses/" target="_blank"><b>Tori Avey's</b></a> extra detail in the instructions.</li>
<li>If you're a fellow Abilenian and know where to get pomegranate molasses locally, please share your wisdom! I looked at Market Street and HEB, Drug Emporium and Cordell's were closed, and Natural Grocer's didn't answer when I tried calling to see if they carried it. Also orange blossom water for future recipes from this cookbook.</li>
<li>Currants can also be tricky to find here, but I found some in the bulk bins at Market Street. One of my friends has found them at Natural Grocers as well.</li>
<li>I cheat and buy the pomegranate arils that come in a little cup in the produce section.</li>
<li>As long as you plan ahead on marinating the chicken (and making the pomegranate molasses if needed), this could easily be a weeknight meal. It felt really fancy, but it doesn't involve any fancy techniques, and it came together pretty quickly once the pom molasses was made. Also, leftovers reheated well.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6002684367485436501.post-89129643686455013352017-01-02T16:16:00.000-06:002018-01-02T19:38:25.130-06:002017 Food Goals: Global EditionIf you've followed my blog for a while, you may recall that for several years I've set food goals for myself at the beginning of each year (but skipped 2016). The goals usually involved trying a new ingredient (like <b><a href="http://hercheyk.blogspot.com/2015/05/fresh-tomatillo-salsa.html">tomatillos</a></b> or lavender) or dish (like <b><a href="http://hercheyk.blogspot.com/2015/08/panna-cotta-and-pasta-night.html">panna cotta</a></b> or stovetop popcorn). This year I'm challenging myself to cook more foods from other countries and cultures.<br />
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I want to be neither too restrictive nor too loosey-goosey with myself, so here are some basic parameters:<br />
<ul>
<li>Try a new country/cuisine at least once a month.</li>
<li>Aim for countries whose cuisines I'm less familiar with. This means Italian, Mexican, Greek, and Chinese are out. Probably French, German, and Irish as well. </li>
<li>Try to hop around from continent to continent. For instance, try something from Belize one month, Tunisia the next, Cambodia the next, Ukraine next, and so on. </li>
<li>Invite friends over to share at least some of the meals with me, but don't get stuck on that. Sometimes it's more feasible to make pomegranate molasses chicken for myself on a random weeknight than to spend a weekend cooking up a feast and roping some friends into helping me eat it.</li>
</ul>
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Speaking of <a href="http://hercheyk.blogspot.com/2017/01/pomegranate-molasses-chicken-bulgar.html"><b>pomegranate molasses chicken with bulgar wheat salad</b></a> ... that happened last night.</div>
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Finally, let me leave you with some resources I'm sure I'll be using throughout the year.</div>
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<ul>
<li><i><b><a href="https://smile.amazon.com/Honey-Co-Cookbook-Itamar-Srulovich/dp/0316284300/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">Honey and Co.</a></b> by Itamar Srulovich and Sarit Packer </i>- This cookbook is chock full of Middle Eastern recipes, personal anecdotes, and good humor. (For instance, the recipe for Mushroom and Cumin Sfiha ends with "Do not offer your guests seconds--squirrel away any that is left over for the next day; it'll still be delicious.") The book was entertaining to read, and I could easily spend the year cooking through this cookbook alone.</li>
<li><i><b><a href="https://smile.amazon.com/Cooking-Light-Global-Kitchen-Delicious/dp/0848739981/ref=sr_1_2?s=books&ie=UTF8&qid=1483394923&sr=1-2" target="_blank">Global Kitchen</a> </b>by Cooking Light and David Joachim</i> - This one covers a smattering of dishes from regions throughout the world, so it'll be a good launching point for my little challenge to myself. Most recipes include a few sentences about the dish, the culture from which it hails, and/or a word about traditional techniques or modern tweaks.</li>
<li><i><b><a href="https://smile.amazon.com/Wild-Spice-Recipes-Perfection-Hardcover/dp/B011W9NS9W/ref=sr_1_2?s=books&ie=UTF8&qid=1483394866&sr=1-2&keywords=wild+spice+kapil" target="_blank">Wild Spice</a> </b>by Arun Kapil</i> - This book may be a little harder to use exclusively for my 12 countries in 12 months challenge because many of the recipes don't include information about the country or region that birthed it. Nevertheless, his recipes draw on spices and ingredients from around the world, so I'm still optimistic it has a place in my cooking repertoire this year, even if not specifically as part of my 12 in 12 challenge.</li>
<li><i><b><a href="http://globaltableadventure.com/">globaltableadventure.com</a></b> by Sasha Martin</i> - She challenged herself to cook something from every country in the world, and her site now holds over 650 recipes resulting from that challenge. Check out her <b><a href="http://globaltableadventure.com/countries-ive-cooked/" target="_blank">Map Room</a> </b>page; click on a country and find all her posts and recipes from that country. She also has a page with a roundup of holidays from around the world, with recipes to go with them. Impressive! I'm trying to keep myself from exploring this site <i>too</i> much lest I paralyze myself with the sheer magnitude of options available. </li>
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