tag:blogger.com,1999:blog-30427383669139661402024-02-19T09:02:56.011-05:00Grits and Groceries: Anthony Stemkeanthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-3042738366913966140.post-8461750227010868892020-10-11T15:17:00.005-04:002020-10-11T15:24:00.248-04:00Home Brews<p> Stay tuned...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgQFvWH-NVwxRbtqZJyhzljEtXmjUJOxeLY4jA4PKzVNflDP0AvwQ2Azv-pQF9jQ2qqtqOP9_nO2aA9_rBfNmx42gK-sFbCsZkLn152sOOj9aCi-ULhyphenhyphenpzQuo4MomUDHWKQGKne1vZMOu/s800/beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgQFvWH-NVwxRbtqZJyhzljEtXmjUJOxeLY4jA4PKzVNflDP0AvwQ2Azv-pQF9jQ2qqtqOP9_nO2aA9_rBfNmx42gK-sFbCsZkLn152sOOj9aCi-ULhyphenhyphenpzQuo4MomUDHWKQGKne1vZMOu/s320/beer.jpg" width="320" /></a></div><br /><p></p>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com1tag:blogger.com,1999:blog-3042738366913966140.post-28555294698070435922013-02-05T20:11:00.001-05:002013-02-06T08:56:33.676-05:00ANISE COOKIES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxN1R4RTUBQbGUVtHxR81sEgSOn9WW4tK7XiE3yYR8xFbEnkg2ql3YEd3UKtqPyWwMgAvRtzVyhyphenhyphendIXEXi2-EBuHgNLlf5mesTrbwUVS3prwaWyqQHPHIlQdpMEmZq06_iNvNdGSeyr5a1/s1600/ANISE+COOKIES.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxN1R4RTUBQbGUVtHxR81sEgSOn9WW4tK7XiE3yYR8xFbEnkg2ql3YEd3UKtqPyWwMgAvRtzVyhyphenhyphendIXEXi2-EBuHgNLlf5mesTrbwUVS3prwaWyqQHPHIlQdpMEmZq06_iNvNdGSeyr5a1/s1600/ANISE+COOKIES.jpg" /></a></div>
Old Fashioned Italian Biscotti<br />
<br />
If you like the flavour of <i>anise</i>
(rhymes with amiss), these old-fashioned Italian biscotti will surely
delight you. They are popular at Easter, Christmas, traditional
Italian weddings or anytime.<br />
<br />
Biscotti means “twice cooked” and
so these anise cookies are. The double baking gives them a
characteristic dryness, which is excellent for flavour and dunking too.
They keep well baked this way, in case you should want to send some
to a loved one far away.<br />
<br />
Many people today take shortcuts to the
original recipe by using anise extract instead of seeds and using the
quick drop method instead of the log method. But this old recipe is a
little different and I think makes a tremendous cookie, See if you
agree.<br />
<br />
<div style="margin-bottom: 0in;">
Recipe from “The Italian Cooking
Class Cookbook, Beekman House, NY 1982</div>
<br />
<div style="margin-bottom: 0in;">
<br />
<br />
Anise Cookies Makes
approximately 4 dozen cookies</div>
<br />
<br />
<div style="margin-bottom: 0in;">
Ingredients:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
¾ cup (4 ounces/115g) whole blanched
almonds</div>
<br />
<div style="margin-bottom: 0in;">
2 ¼ cups (560ml) all-purpose flour</div>
<br />
<div style="margin-bottom: 0in;">
1 teaspoon baking powder</div>
<br />
<div style="margin-bottom: 0in;">
¾ teaspoon salt</div>
<br />
<div style="margin-bottom: 0in;">
¾ cup (180ml) sugar</div>
<br />
<div style="margin-bottom: 0in;">
½ cup (125ml) unsalted butter, at room
temperature</div>
<br />
<div style="margin-bottom: 0in;">
3 large eggs, at room temperature</div>
<br />
<div style="margin-bottom: 0in;">
2 tablespoons (30ml) brandy</div>
<br />
<div style="margin-bottom: 0in;">
2 teaspoons grated lemon peel</div>
<br />
<div style="margin-bottom: 0in;">
1 tablespoon whole anise seeds</div>
<br />
<br />
<br />
<div style="margin-bottom: 0in;">
Method:</div>
<br />
<div style="margin-bottom: 0in;">
Heat oven to 375F (189C)</div>
<br />
<div style="margin-bottom: 0in;">
Put the almonds in baking pan</div>
<br />
<div style="margin-bottom: 0in;">
Bake about 7 minutes or until light
brown</div>
<br />
<div style="margin-bottom: 0in;">
Remove to a plate and let cool</div>
<br />
<br />
<div style="margin-bottom: 0in;">
Chop the cooled almonds coarsely</div>
<div style="margin-bottom: 0in;">
Combine flour, baking powder and salt
in a small bowl</div>
<br />
<div style="margin-bottom: 0in;">
In medium mixing bowl, beat sugar and
butter until fluffy</div>
<div style="margin-bottom: 0in;">
Add the eggs, one at a time, beating
well after each addition</div>
<br />
<div style="margin-bottom: 0in;">
Scrape sides of bowl and stir in brandy
and lemon peel</div>
<div style="margin-bottom: 0in;">
Add the flour blend and stir until
smooth</div>
<br />
Now stir in the almonds and anise
seeds<br />
<br />
<div style="margin-bottom: 0in;">
Put the dough in the ice-box and
refrigerate, covered, for 1 hour, to get firm</div>
<br />
Heat oven again to 375F/190C<br />
<br />
<div style="margin-bottom: 0in;">
Grease 1 large baking sheet</div>
<br />
Divide the dough in half<br />
<br />
Spoon half the dough in a row,
lengthwise, on one side of the sheet<br />
<br />
<div style="margin-bottom: 0in;">
Spread top and sides even with a
spatula (or back of a spoon)</div>
<br />
<div style="margin-bottom: 0in;">
Spread to form a 12x2 inch (30x5cm)
log, dough will be fairly soft</div>
<br />
<div style="margin-bottom: 0in;">
Pat the surface smooth using lightly
floured fingertips</div>
<br />
Repeat this procedure with remaining
half of dough to form second log<br />
<br />
Bake 20-25 minutes or until the logs
are a light golden brown<br />
<br />
<div style="margin-bottom: 0in;">
Leave the oven on but remove the baking
sheet to a wire rack to let cool</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Lower the oven heat to 350F/180C</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
When logs are completely cooled off,
cut diagonally with a serrated knife
</div>
<br />
<div style="margin-bottom: 0in;">
Cut into ½ inch (1.5cm) thick diagonal
slices</div>
<br />
<div style="margin-bottom: 0in;">
<br />
Place the slices flat in a single layer
on 2 ungreased baking sheets</div>
<br />
<div style="margin-bottom: 0in;">
Bake 8 minutes then turn over and
re-bake 10 minutes longer</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Remove cookies to wire rack and cool
completely</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
When cooled, put in tightly covered
container, where they will keep for several weeks if they don't get
eaten up first.</div>
<br />
<br />
<div style="margin-bottom: 0in;">
If you or your children have never had
anise cookies, I hope you will bake these soon. This old-fashioned
style of baking has a long history behind it. For instance, sailors
used to bring<i> hardtack</i> biscuits with them on voyages because
they kept well. Anise cookies just plain taste good.<br />
<br /></div>
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</td>
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<br />anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com50tag:blogger.com,1999:blog-3042738366913966140.post-82427988306614161352013-01-27T00:16:00.000-05:002013-01-27T00:20:51.405-05:00PRONTO PAELLA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t12ijVoeddvEK_AWKyyQ9O6_Qr-ogsXLzheQszyl_h7MyTGP-maVZ0NJ7IQrymOqanlvAYoHHBh4GFuYJGvGfObm0HDmcaVXsryEG3HbDivzATC9qfpilhJ8hHUQxZUKfY3LewprA-CS/s1600/Paella.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t12ijVoeddvEK_AWKyyQ9O6_Qr-ogsXLzheQszyl_h7MyTGP-maVZ0NJ7IQrymOqanlvAYoHHBh4GFuYJGvGfObm0HDmcaVXsryEG3HbDivzATC9qfpilhJ8hHUQxZUKfY3LewprA-CS/s1600/Paella.JPG" /></a></div>
A Paramount Preparation To Pamper The Palate<br />
<br />
<br />
<div style="margin-bottom: 0in;">
<i>Paella,</i> the colourful,
internationally known Spanish dish is a triumphal culinary rice
preparation that developed in the fields by laborers using local
foods. It is named after the wide shallow pan it is cooked in and can
contain almost anything, including chicken, pork, shellfish, beans
and peas; in short, whatever particular vittles you care to use. So
what defines a <span style="font-style: normal;">paella</span>? Olive
oil, rice and saffron is the heart of a <span style="font-style: normal;">paella</span><i>.</i><span style="font-style: normal;">
Ask a hundred Spaniards what goes in a paella and you'll get 100
different answers, or more if they tell you how their mom or aunt
makes it.
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"> </span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">When
the Moors ruled most of Spain, they popularized rice eating with the
casseroles they prepared and subsequently established the custom of
eating rice on that Iberian peninsula</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">.
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">In
Spain, families like to take a paella pan and the paella ingredients
and picnic by building a fire and cooking the paella al fresco. When
cooked, they all sit around the </span><i>paellera </i><span style="font-style: normal;">and
eat communally. </span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">If you
have ever tasted a paella, you know what an extraordinarily
delectable dish it is but were perhaps put off by the tedious
time-consuming effort required to prepare this precious gustatory
sensation. I thought about this and have actually prepared a stripped
down recipe that still tastes like a paella should. This paella
pronto compares with classic paellas taste-wise and takes little time
to prepare.</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Pronto
Paella serves 4
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"> </span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Ingredients:</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">2
Tablespoons highest quality olive oil</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">2-3
links of hot Italian sausage (about a half pound) casings removed</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1 Cup
of medium-grain rice (not long-grain)</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">2 cups
of clam broth, seafood stock or water</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">½
Teaspoon salt (omit if using seasoning mix below)</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">½ Cup
white wine (optional)</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1
Sixteen oz can of stewed tomatoes</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1 Cup
frozen shelled edamame, cut-up green beans or frozen peas, partially
thawed</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1
Pound of large (15-25) shrimp, shelled and deveined *
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1 Red
bell pepper (capsicum), cleaned and chopped</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1
Tablespoon paella spice mix (see below) OR:
</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">½
teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked
paprika. Less than 1/8 teaspoon ground cloves , ½ teaspoon saffron,
and quarter teaspoon dried rosemary
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"> </span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Method:</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
<div style="margin-bottom: 0in;">
</div>
<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Heat
a wide skillet (ten inch or wider) over medium- high flame and add
the oil</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Put
sausages in skillet and cook, breaking up as you stir, until browned
</span></div>
<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Remove
the sausage to a bowl</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Put
the raw rice in the skillet, lower flame to medium heat </span>
</div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Stir
the dry rice in the fat for a couple of minutes</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Add
the salt and broth,stock or water and turn up the flame</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">When
liquid boils, lower heat, cover and simmer 10 minutes</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Add
wine if using</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Add
edamame or green beans and cook 5 minutes (if using peas, wait)</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Add
red pepper and tomatoes and spices and turn heat to boil</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Add
the shrimp, stir and when comes to boil, lower flame</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Cook
the shrimp three minutes only and then add the peas if using</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">Cook
one minute, just to heat the peas
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">* If
you so desire, you could boil the shrimp shells in water to cover for
ten minutes and make a lovely seafood shrimp broth.</span></div>
<li>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">I
think this is pretty simple to prepare; a pretty paella made pronto.
I hope you will try this paella soon and remember: once you have the
olive oil, saffron and rice you can choose your own vegetables and
meats or just vegetables only would be good.</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Paella
Seasoning Mix
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">50
whole saffron stigmas</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">4
Tablespoons paprika, Hungarian or Spanish or both</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1
Tablespoon smoked paprika</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">2
Teaspoons onion powder</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1 ½
Teaspoons garlic powder</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1
Teaspoon coarse ground black pepper</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">1
Teaspoon dried rosemary</span></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">2
teaspoons salt</span></div>
<li><span style="font-style: normal;"><span style="font-style: normal;"><div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
</span></span>
<li>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Thoroughly
combine all and store in an airtight jar.</span></div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;"></span> </div>
<li><div style="margin-bottom: 0in;">
<span style="font-style: normal;">
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">The
Moors (Muslims originating from North Africa) did a lot of good in
Spain. They encouraged learning and the arts. Although the rest of
Europe was mired in the dark ages, the Moors studied and kept alive
the works of the classical Greeks and Romans. The Moors are also
responsible for the exquisite architecture to be found in Spain. Not
only did the Moors introduce rice from Asia to Spain, they also
started the cultivation of oranges and a complex system of irrigation
that made Spain a prosperous group of kingdoms. They were expelled
right before Christopher Columbus set sail for India. But you can
enjoy the fruits of the rice they favoured</span></div>
<li><span style="font-style: normal;"><div style="margin-bottom: 0in;">
<span style="font-style: normal;"> </span></div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Happy
eating</span></div>
<div style="margin-bottom: 0in;">
</div>
</span><div style="margin-bottom: 0in;">
<span style="font-style: normal;"> </span><br />
<span style="font-style: normal;"></span></div>
<span style="font-style: normal;"></span></li>
<span style="font-style: normal;"></span></li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<span style="font-style: normal;"></span></li>
<span style="font-style: normal;"></span></li>
</ul>
<span style="font-style: normal;"><div style="margin-bottom: 0in;">
<br />
</div>
</span><br />
<br />
<div style="margin-bottom: 0in;">
<br />
<br />
<div style="margin-bottom: 0in;">
<br />
<br />
<div style="margin-bottom: 0in;">
<br />
<br />
<br />
</div>
</div>
</div>
anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com28tag:blogger.com,1999:blog-3042738366913966140.post-52564279038828846672013-01-19T11:58:00.001-05:002013-01-19T12:31:11.517-05:00Vintage Memories Jewelry Design:First Glimpse of my Wife's Jewelry Designs<a href="http://vintagememoriesjewelry.blogspot.com/2013/01/first-glimpse-of-my-jewelry-designs.html?spref=bl">Vintage Memories Jewelry Design: First Glimpse of my Jewelry Designs</a>: Welcome to my first post on my new blog. Recently I was under the weather and bedbound for a couple of weeks. Since I love vintage and antiq...anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com5tag:blogger.com,1999:blog-3042738366913966140.post-19633545833723155602013-01-16T08:51:00.000-05:002013-01-16T08:51:50.797-05:00ITALIAN SAUSAGE BEANS AND RIGATONI<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsku7yhau-OBj_Djpb2xW5x9OdCx8Tc2T18OlwGJ-wlrdhhkhmG1Iv1m5P8JqEn0sP6w7ZH0Nt6vYghkqCyt3fyXANzbW1jvuHNzDZssRqFLuqNz_xaGtCDrFGRme03orMtHcddEsokrNL/s1600/1jewelry+rustic+rigatoni+006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsku7yhau-OBj_Djpb2xW5x9OdCx8Tc2T18OlwGJ-wlrdhhkhmG1Iv1m5P8JqEn0sP6w7ZH0Nt6vYghkqCyt3fyXANzbW1jvuHNzDZssRqFLuqNz_xaGtCDrFGRme03orMtHcddEsokrNL/s400/1jewelry+rustic+rigatoni+006.JPG" width="400" /></a>
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<span style="background-color: white; color: blue; font-size: large;"><strong></strong></span> </div>
<div style="margin-bottom: 0in;">
<span style="background-color: white; color: blue; font-size: large;"><strong>A Righteous Rapid Rustic Rigatoni
Recipe</strong></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="margin-bottom: 0in;">
There are hundreds of different Italian
pasta (we used to call them “macaroni”) shapes. Of them all, one
shape I have always particularly liked is <i>rigatoni. </i>
</div>
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</div>
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</div>
<div style="margin-bottom: 0in;">
<span style="font-style: normal;">Years ago in New York City, there used to be these </span><i>Horn
and Hardhart Automats.</i><span style="font-style: normal;"> They were
restaurants where everything was in individual compartments behind
glass doors. You inserted a coin and opened a small door to obtain
your selection. One of their most popular items was macaroni and
cheese made with rigaton</span><i>i. </i><span style="font-style: normal;">It
was a best seller. In that succulent cheese sauce were little specks
of red, which were tiny flecks of tomato, and the relatively large
macaroni tubes were flush with luscious, molten, cheese goodness.
Once tasted, you couldn't forget that luscious rigatoni.</span></div>
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<br />
</div>
<div style="font-style: normal; margin-bottom: 0in;">
Nowadays, a lot of
folks' macaroni and cheese is rapidly made from a blue cardboard box
with elbow macaroni and an envelope of orange-coloured “cheese”
powder, which requires quite a bit of butter to prepare. But yes,
that crafty boxed food is quick to make. Some people “doctor the
dish” by adding grated cheese and maybe some breadcrumbs and then
slide it under the broiler for a minute or two. Yes, it is swiftly
prepared. However, a profoundly more substantial and delectable
rigatoni can be rigged up, Italian style, almost as casually, by
tossing in a can of beans, some Italian sausage and a few other
items.</div>
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</div>
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</div>
<div style="font-style: normal; margin-bottom: 0in;">
Quick to prepare
and vastly more toothsome than that boxed mac 'n cheese, this Italian
sausage and beans and rigatoni dish is something to keep in your
kitchen repertoire for those days when you want a tasty,
full-flavoured meal but lack extra time to create it. You can
doubly savor this meal because its lovely taste belies its ease of
preparation. If you have some Italian sausage, spinach and a can of
beans you are almost ready already.</div>
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</div>
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</div>
<div style="font-style: normal; margin-bottom: 0in;">
ITALIAN SAUSAGE,
BEANS AND RIGATONI serves 4<br />
</div>
<div style="font-style: normal; margin-bottom: 0in;">
Ingredients:<br />
</div>
<div style="font-style: normal; margin-bottom: 0in;">
1 tablespoon Olive
Oil</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
1 pound Italian
sausage (hot or mild), put in the freezer for ten minutes, sliced
lengthwise and then crosswise into half moons</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
½ teaspoon fennel
seeds (optional but nice)</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
4 cloves garlic,
minced or pressed</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="font-style: normal; margin-bottom: 0in;">
8-10 ounces chicken
stock or broth</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
10 ounce box of
frozen spinach, partially thawed, or a 5 oz. bag of fresh baby
spinach (so tender you can include the stalks)</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
1 can (10-15oz)
great northern, cannelloni or pinto beans, rinsed and drained (I
used pinto)</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
½ cup or more
grated asiago, provolone or parmesan cheese</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="font-style: normal; margin-bottom: 0in;">
Parmesan cheese for
individual diners to sprinkle on their dish</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
¾ teaspoon salt</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="font-style: normal; margin-bottom: 0in;">
¾ teaspoon
oregano</div>
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</div>
<div style="font-style: normal; margin-bottom: 0in;">
Heaping ¼-
teaspoon dried red pepper flakes or black pepper</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
1 pound rigatoni</div>
<div class="separator" style="clear: both; text-align: left;">
<br />
<br />
Method:</div>
<ul>
<li><div style="font-style: normal; margin-bottom: 0in;">
Heat the oil
in a big skillet or large saucepan</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
Put in the
sausage slices and fennel ( if using) and fry, stirring until
sausage is browned</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
Add the broth
and garlic, bring to boiling and then lower heat</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
Stir in the
spinach, beans, cheese and seasonings</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
Stir in the
rigatoni</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
Cover and
gently cook the rigatoni (about ten minutes) stir intermittingly</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
If spinach and
bean mixture appears dry, add some water to the saucepan</div>
<li><div style="font-style: normal; margin-bottom: 0in;">
Test rigatoni
for doneness; taste for salt and adjust accordingly <br />
There it is:
Italian beans, sausage and rigatoni; a grand, pleasing, nourishing
meal that is quick and easy to put together. We hope you will enjoy
it soon.</div>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
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anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com40tag:blogger.com,1999:blog-3042738366913966140.post-50027085179725232442012-12-22T17:18:00.000-05:002012-12-22T17:18:08.766-05:00CHRISTMAS VANILLA CRESCENT COOKIES (VANILLEKIPFERL)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QrX-SyqrNIjACkCiy1O05kDU-7qYmf3BH2aeCbwx4efsJS5r27qDuKQf4EkA3syDclsodKt1XAGc3IjNyic3Ewm_JLXwaXl1-WEAW19uFB2wWDd17QMRvJS2kJZpDlB78FZ1XZZkNyOz/s1600/VANILLEWKIPFERL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QrX-SyqrNIjACkCiy1O05kDU-7qYmf3BH2aeCbwx4efsJS5r27qDuKQf4EkA3syDclsodKt1XAGc3IjNyic3Ewm_JLXwaXl1-WEAW19uFB2wWDd17QMRvJS2kJZpDlB78FZ1XZZkNyOz/s1600/VANILLEWKIPFERL.jpg" /></a></div>
<br />
<div style="margin-bottom: 0in;">
Sweet treats are always very appealing
at Christmas time. When I was young, my dad would bring home a
<i>stollen</i>
<a href="http://gritsandgroceries.blogspot.com/2011/12/christmas-stollen.html">http://gritsandgroceries.blogspot.com/2011/12/christmas-stollen.html</a>
every year at this time. Another treat we would find when we visited
neighbours were baskets filled with a special vanilla sugar cookie
known as <i>Vanillekipferl </i><span style="font-style: normal;">(va
neel kip furl) These were delicious crescent-shaped cookies that
originated in Vienna, then a part of Austria-Hungary.</span></div>
<br />
<div style="font-style: normal; margin-bottom: 0in;">
<span style="font-style: normal;">There
is an interesting story that goes with </span><i>vanillekipferl</i><span style="font-style: normal;">.
Since the thirteenth century, the Ottoman empire had been battling
and conquering lands in Austria-Hungary. Finally, in 1683, German,
Polish and Austro-Hungarian forces defeated the Turks and finally ran
them out of Europe for good. After the joyous victory, the bakers
mimicked the Turkish flag's crescent emblem by baking crescent-shaped
sugar cookies. Also noteworthy is the Turks leaving behind sacks of
coffee beans which led to the famous European coffee houses, one in
Liepzig where J.S.Bach hung out and wrote his famous secular </span><i>Coffee
Cantata </i><span style="font-style: normal;">in the </span><i>1730's
.<a href="http://youtu.be/z3s1qC3HqA4">http://youtu.be/z3s1qC3HqA4</a>
Vanillekipferl,</i><span style="font-style: normal;"> those vanilla
crescent cookies with that historic crescent-shape, were served all
over Vienna and today are beloved Christmas cookies not only with
central Europeans but also by those descendants living here in the
USA, who call them Christmas Vanilla Cookies. In the eighteenth
century when the vanilla cookies were brought to Paris, bakers there
took that crescent shape and created the flaky </span><i>Croissant
(</i><span style="font-style: normal;">French for “crescent”).</span></div>
<br />
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;"><span style="font-style: normal;">Basically
these Christmas Vanilla Crescent Cookies include ground nuts, usually
almonds and/or hazelnuts, along with the vanilla for flavour. Often
they are dusted </span></span>with<span style="font-family: Times New Roman, serif;"><span style="font-style: normal;">
powdered sugar and sometimes dipped in chocolate.</span></span></div>
<br />
Here is a fine <i>vanillekipferl</i>
recipe, from<i> Saveur</i> magazine which uses walnuts for the nut
flavouring.<br />
<br />
<div style="font-style: normal; margin-bottom: 0in;">
<br />
</div>
<br />
<div dir="LTR" id="wrapper">
<div dir="LTR" id="wrapper2">
<div style="margin-bottom: 0in;">
Christmas
Vanilla Crescent Cookies Makes 4 dozen</div>
</div>
</div>
<br />
<h4 class="western" style="font-weight: normal;">
Ingredients:</h4>
1 cup confectioners' sugar, plus more for finishing cookies<br />½
pound. unsalted butter, softened<br />2 tsp. vanilla extract<br />1
½ cups walnuts, finely ground in food processor<br />2 1/2 cups flour,
plus more for rolling<br />
<br />
<h4 class="western" style="font-weight: normal;">
Method:</h4>
Heat oven to 325F
<br />
<br />
<div style="margin-bottom: 0in;">
Beat together sugar, butter, and
vanilla in a bowl; mix in ground nuts and flour.
</div>
<br />
<div style="margin-bottom: 0in;">
Flour and roll into a cylinder.</div>
<br />
<div style="margin-bottom: 0in;">
Divide into 48 pieces.
</div>
<br />
<div style="margin-bottom: 0in;">
Roll each piece into a sausage shape.
</div>
<br />
<div style="margin-bottom: 0in;">
Taper ends; bend into a crescent.
</div>
<br />
<div style="margin-bottom: 0in;">
Transfer to parchment paper-lined
baking sheets, spacing cookies 1" apart.
</div>
<br />
<div style="margin-bottom: 0in;">
Bake until golden-coloured, about 12–15
minutes.
</div>
<br />
<div style="margin-bottom: 0in;">
Sift with confectioners' sugar. Let
cool</div>
<br />
<div style="margin-bottom: 0in;">
<br />
Enjoy these wonderful, historic
cookies, served at Christmas for more than 300 years.</div>
<br />
<div style="margin-bottom: 0in;">
<br />
The Education Tipster and I wish
everyone everywhere peace and love this Christmas season.</div>
anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com41tag:blogger.com,1999:blog-3042738366913966140.post-47892910508588354802012-11-28T08:24:00.000-05:002012-11-28T08:24:53.687-05:00LEFTOVER TURKEY <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlo8x3a8nZmi2v_ekZz9SbgTsPXKwZ3ekmo26pc3ZZLxl1kRIPeF4wPyQ9x3la2PMlX89ZCiQU6LbykKVuRbUw767oVPkOxGt_APKlt7aZRmfX_y-dDCz68ZtOv7D6KeBBalb7g7y53eH/s1600/TURKEY+TETRAZZINI.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlo8x3a8nZmi2v_ekZz9SbgTsPXKwZ3ekmo26pc3ZZLxl1kRIPeF4wPyQ9x3la2PMlX89ZCiQU6LbykKVuRbUw767oVPkOxGt_APKlt7aZRmfX_y-dDCz68ZtOv7D6KeBBalb7g7y53eH/s320/TURKEY+TETRAZZINI.jpg" width="320" /></a></div>
<br />
<div style="margin-bottom: 0in;">
We visited our daughter in Florida for
Thanksgiving and her spouses' mom put on a big spread. All the
traditional foods were on the table and there was plenty of it. So
when we left that beautiful home on the water, we brought back a huge
bag of turkey including the carcass.</div>
<br />
<div style="margin-bottom: 0in;">
The next day my BW picked through the
bag and separated all the meat. We decided to prepare a casserole
using items already on hand. Everyone raved about the casserole so I
thought I'd mention it here. It is not difficult to prepare and is a
taste sensation. I know because we all finished the casserole that
night. My daughter had these cans of soup in her cupboard and they became the flavour
base.</div>
<br />
Turkey Pasta Casserole serves 8
normal people<br />
<br />
Ingredients:<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4-5 cups chopped cooked leftover turkey</div>
1-pound of macaroni, I used Ziti<br />
¼ pound of butter<br />
½ cup flour<br />
1-teaspoon of seasoning salt, such as
<i>Lawry's</i>. I used <i>Tony Chacherie's Creole Seasoning</i><br />
<div style="margin-bottom: 0in;">
2-cups milk<br />
</div>
<div style="margin-bottom: 0in;">
2-18.5 ounce cans of soup, I used
<i>Progresso</i> brand Bacon, Potato Soup but there is a wide variety
of these prepared soups to choose from.</div>
<br />
<div style="margin-bottom: 0in;">
1-2 cups grated cheese, I used mostly
Asiago with Parmesan directly on top but Mozzarella, Monterrey Jack
and Provolone would also be good.</div>
<br />
<div style="margin-bottom: 0in;">
Method:</div>
Put on a pot of water to boil the
macaroni. When boiling, add a little salt and macaroni<br />
<ol>
<li><div style="margin-bottom: 0in;">
Pre-heat oven to 350F/175C</div>
<li><div style="margin-bottom: 0in;">
In a large saucepan, melt the
butter on medium heat</div>
<li><div style="margin-bottom: 0in;">
Heat the milk almost to boiling in
microwave or stove-top saucepan</div>
<li><div style="margin-bottom: 0in;">
Add the flour and seasoning to the
butter, stir to combine, cook a minute or two</div>
<li><div style="margin-bottom: 0in;">
Pour the hot milk into the
flour/fat roux and stir to make a white sauce</div>
<li><div style="margin-bottom: 0in;">
Drain the cooked macaroni
</div>
<li><div style="margin-bottom: 0in;">
Grease or spray non-stick on a
13inch by 9 inch baking pan</div>
<li><div style="margin-bottom: 0in;">
Spread the macaroni in the pan</div>
<li><div style="margin-bottom: 0in;">
Add most of the cheese to the
white sauce and stir thoroughly. Reserve some cheese.</div>
<li><div style="margin-bottom: 0in;">
Add the cans of soup to the cheese
sauce and combine</div>
<li><div style="margin-bottom: 0in;">
Pour into the macaroni and combine</div>
<li><div style="margin-bottom: 0in;">
Place in middle of oven and bake
20-30 minutes</div>
<li><div style="margin-bottom: 0in;">
Shut oven, turn on broiler</div>
<li><div style="margin-bottom: 0in;">
Spread some grated cheese atop the
casserole. Optionally, shake black pepper all over.</div>
<li><div style="margin-bottom: 0in;">
Place under broiler a minute or so
to make top golden. </div>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ol>
<div style="margin-bottom: 0in;">
And that is a wonderful way to deal
with leftover turkey. Quite frankly, if it wasn't for tradition, I
would serve turkey this way on Thanksgiving day, but of course it
wouldn't be the same, would it? Bu<b>t </b><span style="font-weight: normal;">the
next day? Oy, what a treat. Deja vu never tasted so good.</span><br />
<br />
<ol>
</ol>
</div>
anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com36tag:blogger.com,1999:blog-3042738366913966140.post-73983585487831348812012-11-19T22:33:00.000-05:002012-11-19T22:33:10.223-05:00ZWEIBELKUCHEN - GERMAN ONION TART<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbesWM6YyUGPtX88hjOqi7VftnAVdBeUIt9c4jv0qf5ewStruLv8xg_5W72KMFP6OzWDSsKremysA0Migeq03wj3NimVZyNyoCru-eWe0OmXC1g5y7j_3-SXwMHYiPPXBPSjRHD_uT8LD/s1600/tonys+cooking+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbesWM6YyUGPtX88hjOqi7VftnAVdBeUIt9c4jv0qf5ewStruLv8xg_5W72KMFP6OzWDSsKremysA0Migeq03wj3NimVZyNyoCru-eWe0OmXC1g5y7j_3-SXwMHYiPPXBPSjRHD_uT8LD/s400/tonys+cooking+010.JPG" width="400" /></a></div>
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<strong><span style="font-weight: normal;"></span></strong> </div>
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<strong><span style="font-weight: normal;"></span></strong> </div>
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<strong><span style="font-weight: normal;">An
Onion Tart, known as </span></strong><strong><i><span style="font-weight: normal;">Zweibelkuchen
</span></i></strong><strong><span style="font-style: normal;"><span style="font-weight: normal;">(onion
cake</span></span></strong><strong><i><span style="font-weight: normal;">)
</span></i></strong><strong><span style="font-style: normal;"><span style="font-weight: normal;">in
its German birthplace, is always popular in the fall and winter.
Alluding to the Reese's candy metaphor, what if a quiche collided
with a pizza? Or what if a quiche and a pizza got married and had a
baby? Or... well you get the idea. Zweibelkuchen shares genes with
both a quiche and a pizza but is just different enough to be
interesting. Bacon and sour cream and caraway seeds marry (A menage a
trois?) on a nice onion-laden crust and form a delicious tart
rendering a delectable luncheon treat, or a nice snack on a cool windy afternoon. Aw shucks, it would be welcome 'most any old time. </span></span></strong></div>
<br />
<strong><span style="font-style: normal;"><span style="font-weight: normal;">Zweibelkuchen
is like a German cousin of the Gallic </span></span></strong><strong><i><span style="font-weight: normal;">Pissaldiere,
</span></i></strong><strong><span style="font-style: normal;"><span style="font-weight: normal;">only
the toppings above the main event, the onions, are different.</span></span></strong><br />
<br />
<strong><span style="font-weight: normal;">Zweibelkuchen
is most often made with a yeast dough but can be made with pie
pastry. You could even make the filling and use store- bought pastry.
There was a lady who made this tart with frozen bread dough from the
market. If you have a Kitchenaid or a Cuisinart, a yeast dough is
easy to make, should you be so inclined. Use whatever crust you
fancy. Early TV star Molly Goldberg used a prepared pie pastry for
her Jake's Zweibelkuchen, so you certainly can too. Pre-heat oven to
450F/225C.</span></strong><br />
<div style="margin-bottom: 0in;">
<br />
<strong><span style="font-weight: normal;">Zweibelkuchen
Serves 6</span></strong></div>
<br />
<strong><span style="font-weight: normal;">Ingredients:</span></strong><br />
<br />
<strong><span style="font-weight: normal;">Topping</span></strong><br />
<br />
<div style="margin-bottom: 0in;">
<strong><span style="font-weight: normal;">2
lbs onions, peeled cut into half and sliced into half-rings</span></strong></div>
<strong><span style="font-weight: normal;">Four
slices of bacon, diced </span></strong><br />
<strong><span style="font-weight: normal;">16
oz/473 ml sour cream</span></strong><br />
<strong><span style="font-weight: normal;">4
eggs</span></strong><br />
<div style="margin-bottom: 0in;">
<strong><span style="font-weight: normal;">¼
teaspoon black pepper</span></strong></div>
<strong><span style="font-weight: normal;">1/8
teaspoon nutmeg</span></strong><br />
<strong><span style="font-weight: normal;">½
teaspoon caraway seeds</span></strong><br />
<br />
Fry the bacon but do not brown it,
using a large skillet or a pot over medium heat.<br />
<br />
Add the onions to the bacon and fry,
stirring from time to time, until the onions are transparent, and
soft, but not caramelized. This will take about 15 minutes. OR: You
could put the bacon and onion mixture in a crockpot (sprayed with
cooking spray) and leave untended for 5-8 hours. Slow cook them
overnight if you wish.<br />
<br />
In a separate bowl, mix the sour cream,
eggs, pepper and nutmeg.
<br />
<br />
Dough
<br />
<br />
<div style="margin-bottom: 0in;">
¾ teaspoon
baking yeast
1 cup warm milk</div>
½ teaspoon sugar
<br />
3 cups flour<br />
4 tablespoons butter<br />
1 egg<br />
½ teaspoon salt
<br />
<br />
Dissolve the yeast in the lukewarm
milk, add the sugar and a dash of the flour, stir, cover and keep in
a warm place for ten minutes.<br />
<br />
Add this and the remaining dough
ingredients to your dough-hook mixer or food processor or bench
board. and mix .Knead about ten minutes by hand, 5 minutes by
dough-hook or one minute in food processor.<br />
<br />
Cover and keep in a warm place for 45
minutes to let the dough rise.<br />
<br />
Roll the dough out and place into a
flat, large roasting pan. Two separate 9 inch square pans are good
too. Just divide the dough in half. You want a ridge on the sides to
provide a wall to hold the filling. The ridge should be about 1/2
inch high, then pour the onion and bacon mixture over the dough and
spread it out to cover evenly. Optionally, you could sprinkle a
little grated Swiss cheese over this if you like.<br />
<br />
Pour the
egg-sour cream mixture over the top, sprinkle the caraway seeds
evenly and put it in the oven for 30-40 minutes, at which time it
should be a lovely golden brown.<br />
<br />
If you like pizza
and/or quiche/pissaldiere and you know your onions, Zweibelkuchen is
a pleasant, tasty diversion. Enjoy.<br />
<br />
<br />
anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com13tag:blogger.com,1999:blog-3042738366913966140.post-67636543196873498412012-11-12T07:07:00.001-05:002012-11-12T07:07:24.004-05:00HURRICANE SANDY, UP CLOSE AND PERSONAL<br />
My spouse, the education tipster, taught for years on Long Island. This is an open letter written by one of her former students in Long Beach on the island, who is impacted by the terrible storm up there.<br />
<br />
Please read this letter from a former student of Kathy. He has lost his home,
business and two vehicles! Please consider donating to his fund at this site: <a href="http://www.indiegogo.com/sean-newman?c=home"><span style="color: #993366;">http://www.indiegogo.com/sean-newman?c=home</span></a><br /><br />
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<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN;">To my friends and family,</span></div>
<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN;">
Thank you all for your
well wishes and your prayers I deeply appreciate them. My friend Lisa has been
good enough to post on here for me and today I'm in Rockville center for some
Wifi, to post this. </span><br />
<span style="color: #333333; font-family: Arial;">
</span><span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN;">So everyone understands, I'm appreciative of FEMA, the National
Guard, and the Red Cross but the reality of the situation is that when this type
of disaster happens the first responders, neighbors, and yourself are what will
get you through. My day begins at 5:30 am when I get up and get myself, my son,
and my dog ready. I power my cell phone on the car charger while we drive to get
online for gas two towns away and fill up our gas cans and the car we are using.
My car was submerged by the bay on Monday night.<span style="mso-spacerun: yes;"> </span>My mother is letting me use her car after the
cars at my parent’s house were miraculously left untouched. After an hour wait
for gas we see if we can grab a guilty luxury of hot coffee somewhere and maybe
a newspaper to see if anyone can tell us when the power could be
back.<o:p></o:p></span><br />
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<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN;">My father will be at city hall at 9am. His usual routine is to ask
questions and be told to talk to FEMA officials. When he asks where they are no
one knows. The FEMA volunteers are giving out water and food today by the
schools but anyone with answers will be available at some point later. I sat
outside Starbucks in Rockville center to get WiFi and filled out my FEMA
application on their website for my home and my business both of which are
ruined. The house I will clean out on Monday but it is 17 miles away and I don't
want to drive out there until I know gas will be easier to obtain. The business
will only be given a loan at 4% and only after I go through my insurance. My
insurance broker has been unreachable for the business and when I drive to
Rockville center tomorrow for cell service I will try the main company. At best
they will look at my store in 2weeks and most likely a month, not sure when FEMA
will or what either will do or what I will qualify for, it's mostly just about
waiting when it comes to either of them. I stop by home depot to try and get a
kerosene space heater but they are sold out. I'm bummed. I wanted to buy one for
my grandmother and my friend who have no heat other than their gas stoves. I
stop at ACE and they are out too but just got kerosene fuel in so I buy two
gallons just in case I get heater later. </span></div>
<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN;"><br />We drop newspapers and gas off to my parents and then meet the kids They know I can't pay them for awhile and they still show up, to say I'm
thankful would be an understatement, and their parents should be proud of the
kind of kids they raised. My store is ruined. The floor and roof caved in the
back and the floor is sinking in the front. The water rose past any barriers and
flooded out the store, destroying</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDb2QY8YkwfZQTNYTRY01XoirX8adaT4OOelS4ok3lGCw8QiW1zKdTmQO0kzn2ItuoPZNp6TPVzQxYquqNdwsQFh4Uc2_XJkWFN4zeYglAPlE0DvHnod700iqBzkgmN6XgrMZ80RNIDkk/s1600/1+550173_10151147114549527_632819711_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_wg802u="2" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDb2QY8YkwfZQTNYTRY01XoirX8adaT4OOelS4ok3lGCw8QiW1zKdTmQO0kzn2ItuoPZNp6TPVzQxYquqNdwsQFh4Uc2_XJkWFN4zeYglAPlE0DvHnod700iqBzkgmN6XgrMZ80RNIDkk/s320/1+550173_10151147114549527_632819711_n.jpg" width="320" /></a></div>
<br /><span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">all the inventory including the early inventory we brought for
Christmas. The florist case is destroyed and the flowers are rotting in the
case. Every plant in my greenhouse was flooded with salt water, every bag of
soil, and fertilizer is ruined. We put a forklift and Gerard's motorcycle in
here for protection and both appear to be dead. The front of the greenhouse was
smashed when the rising water brought pallets of soils from the back of the
store to front, crashing them in to the benches that then pushed in the front
wall of the greenhouse. The heating systems were destroyed and the pickup was
flooded as well. Today we will work cleaning out the store till 3. I speak to my
friend who owns the repair shop across the street. He asks me if he could buy
some fire wood but I refuse his money and tell him to take what he needs. He
lost everything in his shop. All his tools and equipment are gone. He got in
touch with his insurance broker who told him he is covered for hazard but not
flood. He doesn't want a loan to get back in business so he will take his own
savings to reopen. He is a good man and I'm sorry for him. We had some people
come in to buy firewood even after I warned them it needed days to dry out from
the salt water and wet sand covering it. They didn't care. It broke my heart to
turn one guy away when he didn't have cash, but there is no power for credit and
we are down to three chords of wood. If I knew I could get more wood I would
have given it to him but I can't get a hold of my wood guy. We finish cleaning
and as we head out, I thank everyone.</span><br /><span style="font-family: Arial;"> </span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgql6xD8Df1PK4q_YMOwxt9MMrsOuO1hLGm2QdfDmNuFu3AT2Hm7jPA-Y7i2E1KtJQmkMdid8DeBAkmGrJycoFLAFVCySIcjZLa5ckY5VrmrYptyHaqi8T8GfvGURqLZlHvERt88tp3uMM/s1600/1+604073_10151147115924527_2061203121_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_wg802u="3" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgql6xD8Df1PK4q_YMOwxt9MMrsOuO1hLGm2QdfDmNuFu3AT2Hm7jPA-Y7i2E1KtJQmkMdid8DeBAkmGrJycoFLAFVCySIcjZLa5ckY5VrmrYptyHaqi8T8GfvGURqLZlHvERt88tp3uMM/s320/1+604073_10151147115924527_2061203121_n.jpg" width="320" /></a>While there is still light out I walk Nula through the town. The pictures I saw
in the paper don't do it justice and they don’t describe the smell of oil and
gasoline that had been everywhere. There is a 12' section of the boardwalk on
top of a red Nissan a half of a mile from where the boardwalk used to be. It’s
quiet too, with just the sounds of generators or clean-up crews breaking the
silence, but the liveliness that was this town is gone. The bull dozers have
been pushing the beach out of the streets round the clock for two days now and
the west end of long beach is obliterated. All the apartment buildings have been
vacated except for the supers who are pumping water out. I bump into my uncle
who is back from the rockaways and tells me they are worse. His neighbor’s house
in belle harbor is missing the front. He tells me the Hess in Island Park opened
one pump an hourago and the gas line is 2miles long already. He told me state troopers are there
to keep it in order. My beautiful beachside town I grew up in and love has its
sidewalks lined with the contents of people's homes, all just ruined. There are
so many abandoned cars that they have been slapped with stickers so the tow
companies know which to get later. I walk by my friend Carlos's clothing store.
It's boarded up but I already know he must have lost everything there. I
remember reading that Billy Joel and Bruce Springsteen are doing a benefit
concert for the devastated areas. I think it's kinda funny that they think they
will help anyone when they really need it. If they didn't do the concert and
sent some generators here that might be of help, but I'm not a fan of either so
I'm just a little jaded. I have to get home before curfew starts. The National
Guard will arrest anyone on the street after 7pm. <span style="mso-spacerun: yes;"> </span>5 days of this and I'm exhausted, I just have
to hold out till it’s back to normal.
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<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><br />I would like to say I talk to my parents but I'm so mentally tired I
just nod a lot and tell them I don't know. I try not to speak because I want to
keep level headed and focus on what I can do. When I think of what I can't
control I start to lose it. I tell my parents LIPA might have the power on by
November 10 or 11th by what the paper said but I don't think we will have before
Thanksgiving because of a nor'easter that might hit next Wednesday. They say we
might have water by Monday or Tuesday and we shouldn't use the tap to even wash.
My son brings firewood in and I am thankful for him. He has been my right arm
since he moved in with me and I try to keep strong for him. I don't know where
we will live when the power comes back. The house I have I had just rented out
was destroyed, and the apartment that I was renting most likely will be
condemned. The foundation shifted in the flood and until they get a structural
engineer they can't pump the water out of the basement for fear it might
collapse. Apartments will be hard to find because there won't be that many
livable ones available and most of my savings will be used up just living
without any income coming in from my store. I spend my night watching my son
play with my nephew. My nephew runs through the house laughing the way only
toddlers can. It has become my greatest joy watching them and spending time with
my parents, my sisters and my nephew. God can show you how important the little
things you take forgranted are. I try not to let everything else worry me and just dwell on these
things, letting them become my most important memories. I thank the Lord that so
far everyone I know is ok. I thank him that my parent’s home was ok and they
have heat and room for my son and I. I am fortunate compared to most. I hope I
can find some heaters for my grandmother and my friend. It’s going to be chilly
at night now and they could get sick. I know my uncles will take care of my
grandmother but they are in the Rockaways and if thats worse then here then I
have to help them. We might get assistance by the end of the month but I can't
think that far ahead. I just need to get through tonight and get ready for
tomorrow, where I will get up at 5:30am and start over again. Keep us in your
prayers and if you choose to help someone find out what they need and fed ex/ups
it. They will get it from you before any government assistance will get there,
and it will go directly to them. I love you all, God Bless you.<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; line-height: 115%; mso-ansi-language: EN;"><o:p></o:p></span><br />
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<span lang="EN" style="color: #333333; font-family: "Tahoma","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Sean Newman, Long Beach, NY<o:p></o:p></span></div>
<br /> </span></div>
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anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com22tag:blogger.com,1999:blog-3042738366913966140.post-27274879919588403952012-10-22T20:07:00.000-04:002012-10-22T20:07:35.356-04:00ROASTED BEET AND WALNUT SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFki9lGT30vwLIFPdEKKsjK45sOpN3IAsognMy4kT7uKZLpqpLA__NaS_pMUImXkiS_ty6RGuvXc9itoeiNmTUZvIhAPmr0drJhVikn1si0QHiIN6kp22EYfkOIxc7xQ10aRX9H_40Upqm/s1600/ROASTED+BEETS.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="209" oea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFki9lGT30vwLIFPdEKKsjK45sOpN3IAsognMy4kT7uKZLpqpLA__NaS_pMUImXkiS_ty6RGuvXc9itoeiNmTUZvIhAPmr0drJhVikn1si0QHiIN6kp22EYfkOIxc7xQ10aRX9H_40Upqm/s320/ROASTED+BEETS.jpg" width="320" /></a></div>
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So I’m at this birthday party held for me at a nice Italian restaurant and there are eight of us and we all have a salad course that includes a sliced beets garnish. No one likes beets and I'm eating everybody’s. I’m incredulous that no one appreciates beets so I decide to prepare beets in a way that all would appreciate. </div>
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If the notion of eating beets makes you sad, get ready for a happy upgrade. There is a wonderful way to enjoy this very healthy vegetable which is so rich in folate, manganese and fiber.</div>
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If you think you don't like beets – think again. You could like beets; but not the way they are usually prepared. Forget those horrible canned, bland beets and roast up some fresh ones. When you do, you'll be a beet-lover.</div>
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As their intense colour indicates, beets are big-time antioxidant providers and also have cancer and heart- disease fighting properties, as well as a host of vitamins and minerals. Nutritious beets are inexpensive; they store well; and they’re available throughout the year. </div>
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But forget about the numerous health benefits these ruby-coloured gems bestow. Roasting the beets magically brings out an extraordinary flavour that you can savour with an all over warm pleasant taste. Beets done this way will tickle your innards. Roasted beets could become as popular as baked Idaho potatoes, or okay, at least an occasional culinary diversion.</div>
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Roasted beets pair blissfully with greens, cheese and nuts. If you haven’t eaten beets in awhile, or never; please try this dish and excite your taste buds. A zesty, vibrant salad of greens, cheese and nuts that features roasted beets. I know - your mouth is already watering, so I’ll stop talking now and let you go ahead and enjoy.</div>
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Salad of Roasted Beets with Gorgonzola and Walnuts serves four</div>
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Ingredients</div>
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5 small beets</div>
<div style="margin-bottom: 0in;">
<br />
¼ cup raspberry vinegar<br />
1 teaspoon grainy mustard<br />
½ teaspoon of honey<br />
1 clove of garlic, minced</div>
<div style="margin-bottom: 0.19in; margin-top: 0.19in;">
1/4 cup olive oil <br />
½ teaspoon salt <br />
Black pepper to taste </div>
<div style="margin-bottom: 0in;">
½ pound baby spinach, torn<br />
Small handful of radicchio, torn<br />
3/4 cup walnuts, toasted lightly in a dry skillet <br />
4 ounces gorgonzola cheese, crumbled (or blue cheese or goat cheese) </div>
<div style="margin-bottom: 0.19in; margin-top: 0.19in;">
Cut-up sliced peaches or mandarin orange segments </div>
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Method:</div>
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<li><div style="margin-bottom: 0in;">
Heat oven to 350F/175C. Wash and scrub the beets thoroughly. Leave the skins on. </div>
</li>
</ul>
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Rub the beets with some olive oil</div>
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Put the oiled beets in a baking dish just large enough to hold them.</div>
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Bake them for 45 minutes.</div>
<li><div style="margin-bottom: 0in;">
Check that they are tender. Depending on their size they may need a couple more minutes.</div>
<li><div style="margin-bottom: 0in;">
Remove from oven and let the beets cool slightly. </div>
</li>
</li>
</li>
</li>
</li>
</ul>
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<br /></div>
<ul>
<li><div style="margin-bottom: 0in;">
Meanwhile, whisk together vinegar, mustard, honey, and garlic in a small bowl. Slowly whisk in the oil and season with salt and pepper. Set this vinaigrette aside. </div>
</li>
</ul>
<div style="margin-bottom: 0.19in; margin-left: 0.25in; margin-top: 0.19in;">
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<ul>
<li><div style="margin-bottom: 0in; margin-top: 0.19in;">
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. </div>
<li><div style="margin-bottom: 0in;">
Mix beets with half of the vinaigrette, then mix spinach and watercress or radicchio with the rest of the vinaigrette. </div>
<li><div style="margin-bottom: 0.19in;">
Transfer greens to plates and top with the beets, walnuts, and gorgonzola cheese. Add the peaches and/or orange segments.</div>
</li>
</li>
</li>
</ul>
<div style="margin-bottom: 0.19in; margin-top: 0.19in;">
I don’t want to beat a dead horse, but eat beets this way for your good health. These beets are great. Try this and get ready to eat beets more often </div>
anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com35tag:blogger.com,1999:blog-3042738366913966140.post-10798685222846478082012-10-15T10:13:00.000-04:002012-10-15T10:56:08.404-04:00SILVER MEDAL AWARD WINNER<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ72izki5oss56-J9PzPDVhOlgQIF7tU-iZAm4z-5ETFYRmF-YDhIQUTlwlGDjh9-WOijY6fLbdYcPBCIMR2OWEvS4ls-ZJAejctK5Dqz8A1r0g6svDMfomRJ0wEyVVVA0ifbXNIUBxCPm/s1600/cutir+pie.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ72izki5oss56-J9PzPDVhOlgQIF7tU-iZAm4z-5ETFYRmF-YDhIQUTlwlGDjh9-WOijY6fLbdYcPBCIMR2OWEvS4ls-ZJAejctK5Dqz8A1r0g6svDMfomRJ0wEyVVVA0ifbXNIUBxCPm/s1600/cutir+pie.jpg" /></a></div>
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I 'm so proud of my lovely spouse, the Education Tipster; Kathy Stemke. Her charming children's book: “Sh Sh Sh Let the Baby Sleep has just garnered another award. She won a silver award in the 2012 children's literary classic awards.Yes, this beautifully illustrated tome, perfect for young boys who have just acquired a younger sibling, or any child, has been recognized for its educative value.</div>
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I already knew Miss Kathy had great teacher skills so this award validates that. When we travel to schools and libraries, the little children get the biggest thrill from her readings. I know because while helping miss Kathy set up and such, little ones exuperantly exclaim “This is fun”. The gleam in their eyes is so rewarding. I was kneeling on the floor retrieving kinetic exercise placards and a little girl kissed my arm. It was so sweet. The librarians and first-grade teachers love “Sh Sh Sh Let the Baby Sleep” and all enjoy our visits immensely.</div>
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I would urge everyone to take a look at this precious book and perhaps make it a part of your personal library.</div>
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Please join me in congratulating miss Kathy for the silver award. (Hearty applause) Well done sweetheart.</div>
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<a href="http://www.clcawards.org/2012-Award-Books.html">http://www.clcawards.org/2012-Award-Books.html</a> </div>
anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com20tag:blogger.com,1999:blog-3042738366913966140.post-88339974672092478492012-10-05T20:56:00.000-04:002012-10-05T20:57:05.962-04:00CHICKEN A LA MARENGO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOD1gVRc_P5gagJ8bdoYj83QZBVw_7XGQAo-NzU2SaTexgEC7Rxk37KDp7gyzhhf73dzy9n6IOmii2JHxl3_WEoalZleEALrq3uXCk_krxJl6bWoX1u7BujAe8J5dOKmbNW6F5DV2JgnQl/s1600/tonys+dish+015.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="365" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOD1gVRc_P5gagJ8bdoYj83QZBVw_7XGQAo-NzU2SaTexgEC7Rxk37KDp7gyzhhf73dzy9n6IOmii2JHxl3_WEoalZleEALrq3uXCk_krxJl6bWoX1u7BujAe8J5dOKmbNW6F5DV2JgnQl/s400/tonys+dish+015.JPG" width="400" /></a></div>
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Just a few months after the successful performance of Ludwig van Beethoven’s first big musical work, his Symphony #1 in C (opus 21), his hero Napoleon Bonaparte was also making a name for himself by audaciously crossing the <st1:place>Alps</st1:place> (on a mule) and leading his army to defeat the Austrian army at the battle of Marengo, in northern <st1:country -region="-region"><st1:place>Italy</st1:place></st1:country>. Driving the Austrians from <st1:country -region="-region"><st1:place>Italy</st1:place></st1:country>, Napoleon insured his success as First Consul (French government leader) and that particular victory ended the French revolutionary period (beginning the Napoleonic era) and allowed him to boldly reform <st1:country -region="-region"><st1:place>France</st1:place></st1:country> and <st1:place>Europe</st1:place> as he wished.</div>
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They say an army travels on its stomach, and Marengo had decimated Napoleon’s food supplies. Legend has it that he sent his chef and cooks foraging out into the countryside. Accordingly, they brought back chickens, eggs, tomatoes, onions, garlic, mushrooms and crayfish from a river, and thus a classic dish, Chicken a la Marengo, was fashioned. So memorable was that battle victory, that when later- exiled French Bonaparte supporters initially settled a county in the state of <st1:state><st1:place>Alabama</st1:place></st1:state>, <st1:country -region="-region"><st1:place>USA</st1:place></st1:country>, they named it Marengo. Perhaps few people are familiar with the battle of Marengo but plenty know and love the Chicken a la Marengo dish. And for good reason – it is sensational; vibrant and jam-packed with bucolic flavour.</div>
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When Beethoven had composed his Third Symphony in E flat, (Opus 55) a couple years later, he originally dedicated it to Napoleon because he cherished Napoleon's new constitution, founded on representative government with sacred rights of property, equality, and liberty. <span style="mso-spacerun: yes;"> </span>But when Bonaparte arrogantly crowned himself emperor, Beethoven saw him for the imperial tyrant he had really become. A few years later Bonaparte was exiled and the rest is history.</div>
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Beethoven went on to compose eight more symphonies, several string quartets and piano concertos, even an opera since that historical Marengo battle. By the time his 3<sup>rd</sup> Symphony was performed in 1805, Beethoven was regarded as a master composer. That “Eroica” (heroic) symphony revealed a breadth and profundity of orchestration that significantly lifted music from the sweet, melodically appealing music of earlier periods to a new dynamic structural standard where bold passion played a big part. I don’t know if Ludwig ever dined on Chicken a la Marengo, (his hero worship of Napoleon had certainly expired) but the immortal composer would have surely loved this tasty classic dish, richly imbued with its own culinary breadth and profundity. </div>
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Classic recipes for Chicken a la Marengo abound; here is one from Julia Child that is extraordinary. Many modern recipes omit the shellfish and the croutons and the eggs and many use boneless, skinless chicken breasts. Because of the history, I like Miss Childs’ faithful to the original version, which I can assure you will taste wonderful. But if you refrain from the garnishes, it is okay, you will still have a wonderful dish. I hope you will try Chicken a la Marengo; perhaps listening to the Eroica symphony while preparing it. Think of it all: the sight, the sound, the taste, the aroma.</div>
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Chicken a la Marengo<span style="mso-spacerun: yes;"> </span>serves 6</div>
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Ingredients:</div>
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1 chicken, cut into parts for frying or personally chosen parts 4-5 lbs</div>
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4 tablespoons olive oil</div>
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¾ cup dry white wine divided into 3rds (3- ¼ cup sections)</div>
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1 tablespoon cognac or brandy</div>
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2 medium onions, diced</div>
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2 lbs diced fresh tomatoes or a 28 ounce can highest quality tomatoes, chopped up</div>
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2 cloves fresh garlic, crushed or pressed</div>
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½ teaspoon dried thyme</div>
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½ teaspoon dried oregano</div>
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½ lb white mushrooms, caps and stems</div>
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1 tablespoon olive oil</div>
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¼ cup of the white wine from above</div>
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2 tablespoons olive oil</div>
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6- ¼ inch slices of baguette (small ovals)</div>
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6 large cleaned shrimp or prawns or crayfish tails</div>
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1 tablespoon olive oil (perhaps a little more)</div>
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6 small eggs</div>
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1 generous teaspoon chopped fresh parsley</div>
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Salt and pepper</div>
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½ cup pitted black olives, sliced </div>
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Method:</div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Rinse the chicken and pat dry thoroughly</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat a large skillet, add 2 tablespoons olive oil and when hot brown the chicken well on all sides. May do this in portions to avoid overcrowding the skillet</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add ¼ cup white wine, cover and simmer all10 minutes</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add BRANDY, then ONIONS, recover and re-simmer 10 minutes</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove chicken to a platter</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove stems from MUSHROOM CAPS and dice them, reserving caps </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Fry the GARLIC and MUSHROOM DICE together</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the chopped TOMATOES, ¼ cup WHITE WINE and HERBAGE</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir well and loosen up any chicken bits in the skillet</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add salt and pepper, tasting for proper amount</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Bring heat up and add chicken to the tomato mixture</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Reduce the flame, cover and simmer gently for 20 minutes</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">As the chicken cooks, heat a saucepan over high flame with olive oil and white wine and briefly add the mushroom caps tossing lightly</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Now set them aside keeping them warm ( a slow, 200F oven is good)</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat a frying pan and add 2 tablespoons olive oil and lightly brown bread slices</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Keep warm</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the shrimp to hot oil and fry only about 1 or 2 minutes, just until they curl up Place on a rack or paper towels and then keep warm</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Poach the eggs in water or fry them in olive oil. When cooked drain on rack or paper towel</li>
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<span style="mso-spacerun: yes;"> </span>I usually serve this individually or you can put the chicken on a platter and then spoon the tomato sauce over it. Garnish with the black olives and parsley</div>
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Place the croutons around the chicken platter. <span style="mso-spacerun: yes;"> </span>Place an egg on every crouton and a shrimp between them. If you want to serve wine with this, a cabernet sauvignon is a good companion.</div>
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Despite its rustic beginning, Chicken a la Marengo is a noble dish to prepare for a special occasion if not a weeknight thing. A couple working together can enjoy preparing this historical entity easily and the heroic symphony will add to the happy thrill. There is a lot to love here, especially the Chicken a la Marengo.</div>
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Enjoy.</div>
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anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com38tag:blogger.com,1999:blog-3042738366913966140.post-59163073196482493232012-07-26T12:21:00.000-04:002012-07-26T12:21:56.650-04:00BEEF AND PRUNES MOROCCAN STYLE<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrS2zfRp7hxhi49Jb0ZzBTsjoZmCjIbuR6e_OWdrkDYCtHyVluCGD0t5N6i31WWSwpu17SLNTTC9TZFt6Gce97gx1mX_tEEIbqBo5t3c3Z8yDw1v2686_1NPN0dnz7X2wqzO61yUilrHVp/s1600/beef+and+prunes+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrS2zfRp7hxhi49Jb0ZzBTsjoZmCjIbuR6e_OWdrkDYCtHyVluCGD0t5N6i31WWSwpu17SLNTTC9TZFt6Gce97gx1mX_tEEIbqBo5t3c3Z8yDw1v2686_1NPN0dnz7X2wqzO61yUilrHVp/s320/beef+and+prunes+2.jpg" width="320" /></a></div>
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It’s hard to say the word “prune” without thinking of wrinkles - and plenty of jokes have been written with reference to the elderly and wrinkled prunes. I guess it got so bad that the humourless prune people decided to take steps. Therefore in the super market nowadays, it’s hard to find prunes because they’ve changed the name to “dried plums”. So now it’s okay for all age groups to eat this sweet, rich- tasting, chewy- textured gem. Forget their vast amount of vitamin K, fibre and other nutrients; prunes are delicious stewed in port wine or maneuvered into main dishes. But don’t forget to go easy as they are quite sweet.</div>
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Many people love prunes (I mean dried plums) apart from their dessert realm, like for instance in a Moroccan- seasoned, fabulous, spicy, beef and prunes. If your only use of prunes (I have to get used to dried plums; lets pretend they haven’t changed the name yet) is in stuffing or in your morning oatmeal or in rice pilafs; try this beef with prunes Moroccan style and get ready for a marvelous surprise when you cook with them.</div>
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The exhilarating flavours of Moroccan-spiced beef and prunes are cherished in my kitchen. I want to share it with you because even if prunes are not your idea of gastronomic goodness you will love this. The prunes actually cook into the sauce.</div>
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I don’t recommend eating prunes right out of the box when you are on the road because you’ll get the steering wheel sugar-sticky, making it uncomfortable to drive. Of course if you live in a large metropolitan area you can invite those squeegee-bearing windshield cleaners to wipe down your steering wheel when stopped for a light, but you may prefer not to get so intimate with them, especially if there is no published rate for this particular service. But I digress. Prunes are a seriously scrumptious companion to beef. </div>
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Moroccan food employs a spice blend known as <i style="mso-bidi-font-style: normal;">ras el hanout</i> (Rahs el hah noot) which is a blend of many spices. I’ve seen the McCormick brand blend in the market or you can make your own. It is akin to an Indian <i style="mso-bidi-font-style: normal;">garam masala </i>in that it is made up of many different spices.</div>
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Here is a superb Beef with Prunes, Moroccan style recipe that is not too complicated but quite delicious from <a href="http://www.pinchseasonings.co.uk/"><span style="color: #3366cc;">www.pinchseasonings.co.uk</span></a>. <span style="mso-spacerun: yes;"> </span>It is a good, loving, home-style dish to warm your innards on a cold night. (Or a hot night if you have central air). The prunes give the dish an unexpected eruption of flavour. By the way, this dish could be made with lamb instead of beef and would be excellent. Lamb is non-existent where I live, so beef it is.</div>
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Beef and Prunes<span style="mso-spacerun: yes;"> </span>serves 4-6</div>
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Ingredients</div>
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2 pounds braising steak such as chuck or bottom round, cut into cubes</div>
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2 tablespoons <i style="mso-bidi-font-style: normal;">ras el hanout, </i>store bought, or recipe follows</div>
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Salt and black pepper</div>
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2 tablespoons olive oil</div>
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1 onion, finely chopped</div>
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2 inch piece of ginger root, finely chopped or cut into thin matchsticks</div>
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2 cloves of garlic, peeled and crushed</div>
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1 pound of chopped tomatoes, from your garden or canned</div>
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1 can (14 ounce) chickpeas, drained, or: 1 pound of sliced carrots</div>
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1 pint of beef stock</div>
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1 cup pitted prunes, cut in half</div>
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Small bunch of coriander leaves, chopped</div>
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Thinly sliced almonds for topping</div>
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Method</div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put the cubed beef in a large bowl</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Sprinkle the <i style="mso-bidi-font-style: normal;">ras el hanout </i>plus a pinch of black pepper over the meat</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Mix thoroughly, cover with plastic wrap and put in the icebox</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Let chill overnight or at least one hour</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat the oil in a dutch oven or large saucepan over medium heat.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the meat and cook gently for 2 minutes, to brown the meat but not burn the spices.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">With a slotted spoon remove the meat and place on a plate.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the onions and cook gently for 2 minutes</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the ginger and cook for one minute</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the garlic and cook for one minute</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put the beef back in the pot and add the tomatoes.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir well, bring to a boil then simmer, covered, for 90 minutes. If you like, you could now put this in a slow-cooker or put dutch-oven in 350F oven.</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">After the 90 minutes has passed, add the chickpeas and prunes.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Simmer for an additional 90 minutes. The prunes will cook down and enrich the sauce.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Check that there is sufficient liquid in the cooking vessel, adding water if becoming too dry. It should not be soupy or so dry it might scorch.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Taste for salt, adding some if necessary.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">When the cooking is complete, serve this fragrant beauty over couscous or rice, topping each serving with coriander and almonds. Toasted sesame seed is good too.</li>
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Ras el hanout</div>
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Ingredients</div>
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<span lang="EN" style="mso-ansi-language: EN;">2 teaspoons ginger</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">2 teaspoons coriander</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 1/2 teaspoons cumin</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 1/2 teaspoons cardamom</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 1/2 teaspoons black pepper</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 1/4 teaspoons nutmeg</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon turmeric</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon allspice</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon cinnamon</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon hot Spanish paprika</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1/2 teaspoon cayenne pepper</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">Generous pinch saffron threads</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">In a medium bowl, whisk together all of the ground spices. Crush the saffron threads between clean, dry fingers, sprinkle over the spice mixture, and whisk again.</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">Transfer the <i style="mso-bidi-font-style: normal;">Ras El Hanout</i> to an airtight container, and store in a cool, dark place for up to 3 months. </span></div>
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<span lang="EN" style="mso-ansi-language: EN;">BUT WAIT! <span style="mso-spacerun: yes;"> </span>If you don’t have all the above spices on your rack, a most basic <i style="mso-bidi-font-style: normal;">ras el hanout </i>can be made thusly:</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">2 teaspoons cumion powder</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">2 teaspoons coriander powder</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon ginger powder</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">1 teaspoon turmeric</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">Whisk together to blend.</span></div>
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<span lang="EN" style="mso-ansi-language: EN;">Beef and prunes is a terrific homey dish. I hope you will prepare this fabulous delight because You and your guests will love it, and you don’t have to ride the Marrakesh express to get it.</span></div>
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<br /></div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com47tag:blogger.com,1999:blog-3042738366913966140.post-45975243470845670782012-06-28T12:42:00.000-04:002012-06-28T12:42:00.847-04:00THAI GREEN FISH CURRY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKJrXUJION6c1o-sdui9Ko1VRFL6wt8nm3Aev1pQKSRnEKKXBPIX7zvx2ARrgqNh732XMgcVlOZdArUBI-wvxQkp5SamATfhU7gx9nE0PoLLQ_E3buCrq2rkKzTXL8xEKAEQY3eqMSSA2/s1600/thai+green+fish+curry.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKJrXUJION6c1o-sdui9Ko1VRFL6wt8nm3Aev1pQKSRnEKKXBPIX7zvx2ARrgqNh732XMgcVlOZdArUBI-wvxQkp5SamATfhU7gx9nE0PoLLQ_E3buCrq2rkKzTXL8xEKAEQY3eqMSSA2/s320/thai+green+fish+curry.jpg" vca="true" width="320" /></a></div>
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<span style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><span lang="EN">A major migration took place in the 13th century when the Mongol hordes under Kublai Khan were subjugating China.<span style="mso-spacerun: yes;"> </span>In 1238 the independent Kingdom of<span style="mso-spacerun: yes;"> </span>Siam (modern Thailand) was formed by Chinese expatriates and to this day remains a monarchy,</span></span></div>
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Thai cuisine was influenced by <country-region><place>China</place></country-region> and <country-region><place>India</place></country-region>, evident in the stir-fry technique and the curry concept. But Thai food is definitely distinct from both since they use their own spices, fresh herbs and vegetables; and is characterized by a particularly <span style="mso-spacerun: yes;"> </span>balanced combination of sweet, salty, bitter, sour and spicy tastes. Thai cookery flourished because it is very artful, and employs stimulating ingredients such as tangy fish sauce, coconut milk, and fragrant lemongrass, basil, coriander, and citrus fruits.</div>
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We love all those wonderfully vibrant Thai red, green, yellow, masaman and panang curries. All are delectable. I recently enjoyed a Thai green fish curry locally that was so laudably luscious it deserved mention. Happily, the green fish curry in my kitchen is every bit as enthralling as that prepared in local Thai restaurants.</div>
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Green curry is made with fresh, young green chilies, and is usually significantly hotter than other curries but not necessarily; as you can control the heat by manipulating the ratio between the amount of chilies and the coriander. <span style="color: black;">Green curry tends to lean toward a sweeter flavor as opposed to say a red which tends toward the savory.</span></div>
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<span style="color: black;">Here is my Thai Green Fish Curry<span style="mso-spacerun: yes;"> </span>serves 4</span></div>
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<span style="color: black;">Ingredients:</span></div>
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<span style="color: black;">2 tablespoons peanut or other vegetable oil</span></div>
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<span style="color: black;">3 garlic cloves, chopped</span></div>
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<span style="color: black;">2 tablespoons (or more to taste) green curry paste, store-bought or use recipe below</span></div>
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<span style="color: black;">1 small eggplant, peeled and diced or 2 cups trimmed green beans</span></div>
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<span style="color: black;">½ cup of coconut milk</span></div>
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<span style="color: black;">2 tablespoons fish sauce</span></div>
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<span style="color: black;">1 teaspoon sugar</span></div>
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<span style="color: black;">1 pound of firm fish filets, such as halibut, cod, snapper, northern pike, sea bass and such</span></div>
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<span style="color: black;">½ cup fish stock or bouillon</span></div>
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<span style="color: black;">2 teaspoons each, grated zest of lemon and lime</span></div>
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<span style="color: black;">15 leaves of Thai basil, (if unavailable use half regular basil and half fresh mint leaves or just basil)</span></div>
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<span style="color: black;">Method:</span></div>
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<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat the oil in a skillet or wok.</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">When very hot add the garlic</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">As it turns a golden colour add the curry paste, stirring well</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add<span style="mso-spacerun: yes;"> </span>eggplant or green beans, stir-fry 4 minutes</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the coconut milk and bring to boiling</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir well as milk thickens </li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir in the fish sauce and sugar</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put in the fish pieces and bouillon</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Simmer while stirring occasionally for 3 minutes to cook fish</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">If more liquid is required, add a little more coconut milk</li>
<li class="MsoNormal" style="color: black; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the basil and lemon and lime zest, cooking one more minute</li>
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<span style="color: black;">You can serve this aromatic ambrosia over steamed rice. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="color: black;">Thai Green Curry Paste</span></div>
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<span style="color: black;"> </span><span style="color: black;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkojjNeg_ub7wVs81yipIU_f0q9LZesJ4kbpg2i7FqWOcMLZ12Wasg0luiP1rvfsoFHZnOYgMEXUSf4_UAVB4r4Dl54SSUNlnZSrKDvWcRGJaM0IPiT7MuNd5ZQ_zGaRfUFO8lU_37EiC/s1600/thai+green+curry+paste.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkojjNeg_ub7wVs81yipIU_f0q9LZesJ4kbpg2i7FqWOcMLZ12Wasg0luiP1rvfsoFHZnOYgMEXUSf4_UAVB4r4Dl54SSUNlnZSrKDvWcRGJaM0IPiT7MuNd5ZQ_zGaRfUFO8lU_37EiC/s1600/thai+green+curry+paste.jpg" vca="true" /></a> </span></div>
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<span style="color: black;">5 fresh green chilies, seeded and chopped</span></div>
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<span style="color: black;">2 teaspoons grated lemon zest</span></div>
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<span style="color: black;">1 small or medium onion, chopped</span></div>
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<span style="color: black;">4 garlic cloves, chopped</span></div>
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<span style="color: black;">1 tablespoon grated gingerroot</span></div>
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<span style="color: black;">2 tablespoons chopped fresh coriander stems or stems and leaves</span></div>
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<span style="color: black;">½ teaspoon ground coriander</span></div>
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<span style="color: black;">¼ teaspoon ground cumin</span></div>
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<span style="color: black;">½ teaspoon grated lime zest</span></div>
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<span style="color: black;">1 teaspoon shrimp paste </span></div>
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<span style="color: black;">½ teaspoon salt</span></div>
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<span style="color: black;">Put all the ingredients in a blender and whirl to a paste. If necessary add a little water.</span></div>
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<span style="color: black;">If you cannot find shrimp paste, forget about it. More green chilies can be used if desired or less for a milder taste. If using less, add a little more fresh coriander.</span></div>
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<span style="color: black;">Thai green fish curry is a flavour phenomenon; I hope you will try some soon.</span></div>
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<br /></div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com31tag:blogger.com,1999:blog-3042738366913966140.post-41334171154948938152012-06-05T15:12:00.000-04:002012-06-05T15:12:36.097-04:00SWEET AND TANGY PICKLE SLICES<div class="separator" style="clear: both; text-align: center;">
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My little baby-sugar daughter's spouse happens to like the sweet and tangy pickles I make, so every time I give him some, he eats them with relish. Well, not pickle relish of course; that would be redundant, but he definitely delights in eating them. As I dote on them as much as he, I plant a garden to grow my own pickles, so I plant some, like these:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTxeKmRgdF1iOfkIyD4_yUoTlnBWnMuvpLU3aLm0S2ocasfMCHrL2pfXECYrjMN6Kn6634BiPQJj0uEvUse75-U22d6ZJbuk8JWT0txI7Zepouo6oj1-Vse2BWR3TKhPzj_epjkVbsiK5/s1600/Pickles+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTxeKmRgdF1iOfkIyD4_yUoTlnBWnMuvpLU3aLm0S2ocasfMCHrL2pfXECYrjMN6Kn6634BiPQJj0uEvUse75-U22d6ZJbuk8JWT0txI7Zepouo6oj1-Vse2BWR3TKhPzj_epjkVbsiK5/s320/Pickles+1.jpg" width="320" /></a></div>
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Here is my little garden plot, devoted to my son-in-law’s pickle supply. As you can see, some are already finished.</div>
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Since I’m growing the pickles I think why not grow the jars too. I plant pint jars and already some have grown into quart-size.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bG7fOhKKqgowxMtRTUqhfjbGblEpUTvSZaTwXiULhtqWgEd7Rm8rMjltB5c3uhF9DXfZBpHDcUwJRnwwp6KJV2MLnd-hVfeXKGqa4MRSSJjeBbFoBG1wrOun-JIpvF2XLTUNBFX8igH7/s1600/Pickles+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bG7fOhKKqgowxMtRTUqhfjbGblEpUTvSZaTwXiULhtqWgEd7Rm8rMjltB5c3uhF9DXfZBpHDcUwJRnwwp6KJV2MLnd-hVfeXKGqa4MRSSJjeBbFoBG1wrOun-JIpvF2XLTUNBFX8igH7/s320/Pickles+4.jpg" width="299" /></a></div>
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Here they are </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHWHM_8Mvsih3RC0lSz6mO8BKqoXSCiwiydRHmXG9eXwGyzAdo7WIyPyJav-dOmahm0WO13xiYR0oKR2ONE19-V3A93pQ1VaZBQw_pylyqyGe4ZcReHJ_AFObjYdGJzYI7XtrHHxm2-91/s1600/Pickles+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHWHM_8Mvsih3RC0lSz6mO8BKqoXSCiwiydRHmXG9eXwGyzAdo7WIyPyJav-dOmahm0WO13xiYR0oKR2ONE19-V3A93pQ1VaZBQw_pylyqyGe4ZcReHJ_AFObjYdGJzYI7XtrHHxm2-91/s320/Pickles+2.jpg" width="320" /></a></div>
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Oh look, one is filled with pickles already.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-wloOr9zDLKIxdD6I9gS6OfkaYH3eDdWIM114gsxnzGSu-pXuKnQe9jeUwT7PuhGEaJ1_s5CGFxUrDkK-tOdHIfoAkiYuKwq25b7Uvyc4w7SdduKOrHUYM7R4Pj08swHoqwUxuEzsjdg/s1600/pickles+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-wloOr9zDLKIxdD6I9gS6OfkaYH3eDdWIM114gsxnzGSu-pXuKnQe9jeUwT7PuhGEaJ1_s5CGFxUrDkK-tOdHIfoAkiYuKwq25b7Uvyc4w7SdduKOrHUYM7R4Pj08swHoqwUxuEzsjdg/s320/pickles+3.jpg" width="320" /></a></div>
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Putting up your own sweet and tangy pickles is a good idea since you control the ingredients and can tweak the spice amounts to your taste. For instance, try <i style="mso-bidi-font-style: normal;">star anise </i>or a <i style="mso-bidi-font-style: normal;">cardamom pod </i>in a batch if<i style="mso-bidi-font-style: normal;"> </i>you like<i style="mso-bidi-font-style: normal;">. </i>Here is the way I do it.</div>
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Adapted from: Retro Barbecue, Linda Everett, Collectors Press, <place><city>Portland</city>, <state>OR</state></place>, 2002</div>
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Sweet and Tangy Pickle Slices</div>
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Ingredients:<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Makes 10 pints</div>
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7 pounds cucumbers, washed and cut into slices *</div>
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2 gallons cold water</div>
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2 cups dehydrating lime (for canning)</div>
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6 cups apple cider vinegar</div>
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4 pounds plus 1 cup sugar</div>
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1 teaspoon celery salt</div>
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1 ½ teaspoons pickling spices</div>
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1 teaspoon mustard seed</div>
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2 teaspoons salt</div>
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1 teaspoon whole cloves</div>
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Method:</div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Place the sliced cucumbers, the canning lime and the cold water in a big stainless steel bowl.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Mix gently to combine</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Let the cucumbers set in a cool place for 24 hours</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir occasionally</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">After the 24 hour period, drain the cucumbers and rinse well.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Cover the cucumbers with more cold water and let sit for 3 hours</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Drain well</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a large saucepan or pot, put in the remaining ingredients </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Stir to thoroughly dissolve sugar while bringing to simmer</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Let the syrup mixture cool</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">When cool, pour over the cucumbers </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Let sit overnight</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Next day, bring the cucumbers and syrup to simmering</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Gently cook for about 25 minutes, when cucumbers become transparent</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Boil plenty of water to sterilize canning jars, seals and lids as well as to submerge the filled jars </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Carefully remove the jars, seals and lids and proceed to fill jars with cucumbers </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Seal jars and process in the boiling water for 10 minutes.(if your pot is not large enough to hold all the jars, then do in batches) </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove from water and they are done</li>
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There is a certain sequence to this pickling procedure but it is not difficult. All you need is a big pot to hold the jars covered in boiling water, the jars, lids and the ingredients listed.</div>
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Last year I had an abundance of pears on my trees and made a lovely pear relish, so you may want to “can” other fruits and vegetables. I had plenty <span style="mso-spacerun: yes;"> </span>many tomatoes last year and made a couple gallons of home-made tomato sauce, which was a blessing. It is not difficult to “can”, so, yes you can “can”. You can start with these Sweet and Tangy Pickles; you won’t believe how great they taste, on sandwiches, with bread and butter or right out of the jar like bro’ in law. </div>
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* Look for pickling type cucumbers; they are smallish with “bumps” on them. Most importantly be sure they do not have a wax coating on them.</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com30tag:blogger.com,1999:blog-3042738366913966140.post-64502429676369990692012-05-29T11:23:00.000-04:002012-05-29T11:23:42.286-04:00COTRIADE - FISH STEW FROM BRITTANY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yo6zSXGtc5rfR-recWuk-Dhri4n4dhNxPpAGWEhRJbCHksf-C16Hy5o40BO3aX3UDe3vLCryPYNsREJwBmu-hY9Vcz5bAsJia8yStBhbihBBOLdh4___s-4zzY5VCNo0wYZ3QpA2acIO/s1600/COTRIADE+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yo6zSXGtc5rfR-recWuk-Dhri4n4dhNxPpAGWEhRJbCHksf-C16Hy5o40BO3aX3UDe3vLCryPYNsREJwBmu-hY9Vcz5bAsJia8yStBhbihBBOLdh4___s-4zzY5VCNo0wYZ3QpA2acIO/s320/COTRIADE+2.jpg" width="320" /></a></div>
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One of France's most rugged regions, the northwestern province of Brittany, is a captivating blend of spectacular coastline, verdant countryside, ancient towns with castles and medieval cobbled streets, stone megaliths, exquisite islands, inland woods and inviting sandy beaches.</div>
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<span style="mso-spacerun: yes;"> </span>Jutting out into the <place>Atlantic</place>, between the English Channel and the Bay of Biscay; <state><place>Brittany</place></state> was a Celtic duchy for more than one thousand years before its annexation to <country-region><place>France</place></country-region> in the 16<sup>th</sup> century.<span style="mso-spacerun: yes;"> </span>It is a land rich in culture, tradition and history. Even today, one-fourth of <state><place>Brittany</place></state> speaks <i style="mso-bidi-font-style: normal;">Breton</i>, a language closely related to Celtic Cornish and Welsh. Many habitués prefer beer over wine. </div>
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<state><place>Brittany</place></state> is also famous for their large number of Michelin starred chefs, and is the birthplace of <i style="mso-bidi-font-style: normal;">crepes.</i></div>
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<span style="color: black;">Surrounded by the sea, </span><state><place><span style="color: black;">Brittany</span></place></state><span style="color: black;">’s coastal location offers a wide selection of seafood dishes; but of particular note are the fish stews, which provide a popular, hearty meal and use a wide variety of fish.</span></div>
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One particularly tempting seafood dish is <i style="mso-bidi-font-style: normal;">Cotriade </i>(co tree ahd),<i style="mso-bidi-font-style: normal;"> </i>a specialty of <state><place>Brittany</place></state>. Cotriade is a wonderful fish stew, sometimes made from monkfish and/or mackerel and mixed with onions, parsley, white wine, garlic and potatoes, and is traditionally served with crusty baguette slices.</div>
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Adapted from Practical One Pot, Parragon Book, <place><city>Bath</city>, <country-region>UK</country-region></place> 2002</div>
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Cotriade – Fish Stew from <state><place>Brittany</place></state><span style="mso-spacerun: yes;"> Serves 4</span></div>
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<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span>Ingredients:</div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">¼ teaspoon saffron</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 ½ cups fish bouillon or stock, heated</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 tablespoon olive oil</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 tablespoons butter</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 onion, sliced</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 garlic cloves, chopped</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 leek trimmed and sliced</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 small fennel bulb, thinly sliced</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 pound potatoes, pared and cut into chunks</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2/3 cup white wine</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 bay leaves</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">4 tomatoes, chopped</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 pounds mixed fish filets, such as haddock, cod, mackerel etc</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 tablespoons chopped fresh parsley</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Salt and pepper</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Crusty bread</li>
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Method: </div>
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Crush the saffron in a mortar and pestle or spice grinde</div>
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Stir into heated fish bouillon and then let steep for ten minutes</div>
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Heat oil and butter together in a large saucepan</div>
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Stir in the onion and cook 4 minutes over low heat, stirring occasionally</div>
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Stir in the garlic, leek, fennel and potatoes</div>
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Cover and cook for about ten minutes or until the vegetables are almost softened</div>
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Pour in the wine, stir, turn up the heat, and gently boil for three minutes</div>
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Check level, wine should be reduced by about half</div>
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Stir in the thyme, bay leaves and tomatoes </div>
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Add the saffron/fish bouillon</div>
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Bring to the boil, lower heat and cover</div>
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Simmer gently for about ten minutes so that all vegetables become tender</div>
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Add the fish, bring to the boil and then simmer for only three minutes</div>
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Stir in the parsley and season to taste</div>
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With a slotted spoon, remove the fish and vegetables to a warmed serving dish.</div>
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<span style="mso-spacerun: yes;"> </span>Traditionally, the soup portion is served separately followed by the fish and vegetables, but you could serve it as one dish.</div>
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Last time I served this <state><place>Brittany</place></state> fish stew, the hummers came out. After every mouthful it was hmm, umm, hmm, almost ad infinitum; and why not?<span style="mso-spacerun: yes;"> </span>It’s that good.</div>
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Enjoy Cotriade, a fine fish stew from Brittany soon.</div>
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<span style="mso-spacerun: yes;"> </span></div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com13tag:blogger.com,1999:blog-3042738366913966140.post-42392653246561258322012-05-18T12:25:00.000-04:002012-05-18T12:25:57.533-04:00BOBOTIE, A SOUTH AFRICAN CURRY<div class="separator" style="clear: both; text-align: center;">
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The heady flavour of curry is found outside of <country-region><place>India</place></country-region> in places like the <place>Caribbean</place>, but did you know that there are curries as far away as <country-region><place>South Africa</place></country-region>? <span style="mso-spacerun: yes;"> </span>It’s an interesting story about how exotic foods like Sosatiese (kebabs) and Bredie (stew) became popular in <country-region><place>South Africa</place></country-region>. They were brought there by Dutch captives from the <place>Malay Archipelago</place> 300 years ago.</div>
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The giant Dutch East India Company opened a station in <country-region><place>South Africa</place></country-region> in 1652 to refresh supplies for its ships traveling to the <place>Far East</place>. They needed workers but were forbidden by Dutch law from enslaving the southern African natives. The political exiles or prisoners from places like Java, who had opposed the colonization of their homeland, were brought by the Dutch to <country-region><place>South Africa</place></country-region> as indentured servants or slaves. </div>
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<span lang="EN" style="mso-ansi-language: EN;">By 1669, the Dutch East India Company was the richest private company in the world; with over 150 merchant ships, 40 warships, 50,000 employees and a private army of 10,000 soldiers. It had almost absolute ruling power in Dutch colonies from Africa east across the Pacific.</span></div>
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In <city><place>Cape Town</place></city> today, the <place><placetype>Cape</placetype> <placename>Malay</placename></place> culture still thrives, especially with its distinctive food. <place><placetype>Cape</placetype> <placename>Malay</placename></place> cuisine is stimulating, often consisting of exciting combinations of fruit, spices, vegetables and meat. The <place><placetype>Cape</placetype> <placename>Malay</placename></place> people spiced up European fare with zesty sambals and chutneys. An important contribution was their introduction of the sweet and sour flavour, now a characteristic of South African cookery.</div>
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A traditional <place><placetype>Cape</placetype> <placename>Malay</placename></place> dish is the classic Bobotie, a curry type of stew with fruit overtones. It might be the national dish of <country-region><place>South Africa</place></country-region>. The Dutch introduced the minced meat, but the <place><placetype>Cape</placetype> <placename>Malay</placename></place> introduced the spices.<span style="mso-spacerun: yes;"> </span>Here is the last Bobotie version I made. We enjoyed it and I’m sure you will also. </div>
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From: The Farm Kitchen, Colette Comins, Struik, 2006</div>
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Bobotie<span style="mso-spacerun: yes;"> </span>Serves 6</div>
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Ingredients:</div>
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1 large onion, chopped coarsely</div>
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2 inch length of fresh ginger, peeled and chopped</div>
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7 garlic cloves, peeled</div>
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1 tablespoon cumin seeds</div>
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1 tablespoon turmeric</div>
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3 cardamom pods, crushed, or 1 teaspoon powdered</div>
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2 tablespoons commercial curry powder</div>
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½ stick of cinnamon, broken up</div>
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2 tablespoons vegetable oil</div>
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2-1/4 pounds ground lamb or beef</div>
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1 tablespoon tomato paste</div>
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1 tablespoon apricot jam</div>
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2 tablespoons lemon juice</div>
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1 tablespoon cake flour</div>
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1 thick slice white bread</div>
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1 cup plus 2 teaspoons milk</div>
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4 eggs</div>
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3 drops real almond extract</div>
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¾ teaspoon grated nutmeg</div>
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6 bay leaves</div>
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Method:</div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Preheat oven to 325F/163C</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put first 8 ingredients in food processor </li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pulse them until chopped</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat oil in a big saucepan</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add processed ingredients</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Fry until onion is soft</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove and put into a large bowl</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the ground meat and next 4 ingredients to the bowl</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a separate bowl soak bread in<span style="mso-spacerun: yes;"> </span>milk</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Squeeze out the liquid and add the bread to the meat mixture, reserving liquid</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pack the meat mixture into an 8x12 inch rectangular casserole dish</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Beat eggs into the reserved milk</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add almond extract and nutmeg</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pour milk mixture over meat mixture</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Arrange the bay leaves on the top</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Bake for one hour until firm to the touch</li>
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This fragrant beauty is now ready to serve. Traditionally it is served with yellow rice but that’s up to you. A green salad would be a nice accompaniment as well.</div>
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Prepare this wonderfully tasty dish and see for yourself why <place><placetype>Cape</placetype> <placename>Malay</placename></place> fare is recognized far and wide as an unparalleled aspect of South African culture, via <country-region><place>Indonesia</place></country-region>.</div>
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<br /></div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com30tag:blogger.com,1999:blog-3042738366913966140.post-3432553564813560452012-04-30T17:52:00.000-04:002012-04-30T17:52:37.297-04:00ZUCCHINI SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsol5PBbcDJDPrhkpXgV3WJoxnyVd23W-KstIC8gsElD1neH4GINSPP3Gr8bP7xFrMQoyuGYYMMFAJF6Q_rAS3UGFOkGVw2yfotp7FnoGzzLh7-xP_XLMQeS22VMtg7TDFRe17C6xey_8/s1600/Zucchini-Fresh-Oregano-Soup.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpsol5PBbcDJDPrhkpXgV3WJoxnyVd23W-KstIC8gsElD1neH4GINSPP3Gr8bP7xFrMQoyuGYYMMFAJF6Q_rAS3UGFOkGVw2yfotp7FnoGzzLh7-xP_XLMQeS22VMtg7TDFRe17C6xey_8/s320/Zucchini-Fresh-Oregano-Soup.jpg" width="320" /></a></div>
A-Z Soups<br />
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If you grow zucchini or know someone who does, you probably have plenty. Why not make a simple, satisfying zucchini soup of this wonderful vegetable? What a great way to whet your appetite for a nice meal.</div>
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From: <a href="http://www.recipegirl.com/2008/10/19/zucchini-fresh-oregano-soup/">http://www.recipegirl.com/2008/10/19/zucchini-fresh-oregano-soup/</a> </div>
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Zucchini Soup<span style="mso-spacerun: yes;"> </span>Serves 4-6</div>
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Ingredients:</div>
2 tablespoons unsalted butter<br />1 tablespoons olive oil<br />1 medium onion, finely chopped<br />1 3/4 pounds zucchini, sliced<br />3 1/2 cups chicken or vegetable broth<br />2 tablespoons finely chopped fresh oregano or 1 teaspoon dried<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground pepper<br />1/2 cup half & half cream<br />1 tablespoon finely chopped fresh oregano for garnish<br />
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Method</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Heat butter and oil in a 3- quart saucepan</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Add onion and fry over low heat, stirring occasionally, until translucent.</div>
<div style="margin-left: 39pt; mso-list: l0 level1 lfo1; tab-stops: list 39.0pt; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Add zucchini and continue frying for 2 minutes. </div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Add stock and 2 Tablespoons oregano and bring to simmer.</div>
<div style="margin-left: 39pt; mso-list: l0 level1 lfo1; tab-stops: list 39.0pt; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Cover and cook for 30 minutes, or until tender. </div>
<div style="margin-left: 39pt; mso-list: l0 level1 lfo1; tab-stops: list 39.0pt; text-indent: -0.25in;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Puree in a blender. </div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt "Times New Roman";"> </span></span></span>Return to saucepan to heat up again. Add salt and pepper and half and half. </div>
Taste for seasoning. Garnish with fresh oregano and serve.anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com34tag:blogger.com,1999:blog-3042738366913966140.post-80803685992269438072012-04-28T08:29:00.000-04:002012-04-28T08:29:36.920-04:00YOGHURT AND SPINACH SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjedrvQQYjGeUghTFgcYg9Y1w54Nqh5ykf6nRbfkGqkRnCDPE1ezrPuWQOlDt7nkK5kdxuWivm8ZpjThiXHgNKKHq2DRL9kdyR8M8bnNWdTrIN9wCxKBXPOd25GlYHYKt7HUZYzn24Lxkg/s1600/YOGHURT+AND+SPINACH+SOUP.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjedrvQQYjGeUghTFgcYg9Y1w54Nqh5ykf6nRbfkGqkRnCDPE1ezrPuWQOlDt7nkK5kdxuWivm8ZpjThiXHgNKKHq2DRL9kdyR8M8bnNWdTrIN9wCxKBXPOd25GlYHYKt7HUZYzn24Lxkg/s1600/YOGHURT+AND+SPINACH+SOUP.jpg" /></a></div>
A-Z Soups<br />
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Here is a lovely colourful soup, low in fat, high in protein and vibrant with healthy yoghurt and spinach.</div>
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From: Cook’s Library, <place><city>Parragon Publishing</city>, <country-region>UK</country-region></place>, 2002</div>
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Yoghurt and Spinach Soup<span style="mso-spacerun: yes;"> </span>Serves 4</div>
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Ingredients:</div>
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20 ounces chicken broth or stock</div>
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4 tablespoons long grain rice. Rinsed and drained</div>
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4 tablespoons water</div>
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1 tablespoon cornstarch</div>
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2 ½ cups low-fat plain yoghurt </div>
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3 egg yolks, lightly beaten</div>
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Juice of 1 lemon</div>
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12 ounces young spinach leaves, washed and drained, large stems removed</div>
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Salt and pepper</div>
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Method:</div>
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Put a pot of water on heat to boil for the spinach blanching to come.</div>
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Put the chicken stock into a large saucepan, season with salt and pepper (careful, the stock might have salt) and turn heat on.</div>
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Put in the rice and simmer for 10 minutes, until just barely cooked.</div>
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Remove the pan from the heat.</div>
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Combine water and cornstarch and make a slurry.</div>
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Pour the yoghurt into a separate pan and stir in the cornstarch slurry</div>
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Put pan over low heat and bring yoghurt to boiling, stirring in one direction only (either clockwise or anti-clockwise), this is important to keep the yoghurt from breaking down.</div>
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When the yoghurt approaches boiling state, simmer under the gentlest heat for 10 minutes.</div>
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Remove the pan from the heat and set aside to cool slightly.</div>
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When cooled down, stir in the beaten egg yolks</div>
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Pour the yoghurt mixture into the stock and stir in the lemon juice, blending thoroughly.</div>
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Keep the soup warm, but disallow it to boil.</div>
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Blanch the spinach in salted boiling water for a minute or two only, so as to soften but not wilt.</div>
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Then pour the spinach into a colander and drain well.</div>
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Stir the spinach into the soup and warm through.</div>
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Taste for salt and pepper.</div>
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Serve with baguettes if desired.</div>
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The whole spinach leaves add a lovely colour to this extraordinary yoghurt and spinach soup.</div>
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Enjoy.</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com10tag:blogger.com,1999:blog-3042738366913966140.post-62957647685085771882012-04-27T05:47:00.000-04:002012-04-27T05:47:34.467-04:00XEROPHILIC SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCurpxPEx7id96BrXYgX_yzMztETJ9s38BbAzGZaXYaTyDclufzIpqsN7gkQ1y41z_mnuFCwiFlsjidre487nyzrC_nAzxnDYa1dKe-azsaYaSCpFUuRzDlmMxAkBqb64Ym_WEUwTcrmL5/s1600/cactus+soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="162" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCurpxPEx7id96BrXYgX_yzMztETJ9s38BbAzGZaXYaTyDclufzIpqsN7gkQ1y41z_mnuFCwiFlsjidre487nyzrC_nAzxnDYa1dKe-azsaYaSCpFUuRzDlmMxAkBqb64Ym_WEUwTcrmL5/s320/cactus+soup.jpg" width="320" /></a></div>
A-Z Soups<br />
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Xero means “dry” as in Xerox Corp. who invented dry copying.<span style="mso-spacerun: yes;"> </span>In the 1950’s, prior to Xerox, copy machines used a liquid and special paper. Phile means fondness for or liking. <span style="mso-spacerun: yes;"> </span>So this soup involves a vegetable that “likes” a dry climate. This could have been titled Cactus soup or Sopa Nopalitos but …<span style="mso-spacerun: yes;"> </span>…that doesn’t start with an “X”. <span style="mso-spacerun: yes;"> </span>Okay, fine.</div>
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Everyone thinks of cactus as a prickly, off- putting vegetable; however cactus, known as Nopalitos in old <country-region><place>Mexico</place></country-region>, is relatively mild with a slight tart quality. You can find nopalitos, sliced and recipe-ready, in cans or jars and fresh tomatillos at Mexican groceries or ethnic sections of large markets. </div>
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<a href="http://www.bigoven.com/recipe/58813/sopa-de-nopales-cactus-soup">http://www.bigoven.com/recipe/58813/sopa-de-nopales-cactus-soup</a> </div>
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Xerophilic Soup or Cactus soup<span style="mso-spacerun: yes;"> </span>Serves 8</div>
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Ingredients:</div>
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<br /></div>
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1 tablespoon olive oil</div>
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2 onions, chopped</div>
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1 pound tomatillos, husks removed and chopped</div>
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6 cups chicken broth or stock</div>
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1 large jar (2 pounds) sliced cactus</div>
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2 tablespoons lime juice</div>
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2 tablespoons coriander leaves (cilantro)</div>
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2 ounces feta cheese</div>
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Lime wedges</div>
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Method:</div>
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Put oil in a 5 quart Dutch oven and add onion</div>
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Cook 15 minutes, stirring occasionally</div>
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Add the tomatillos; cook about 5 minutes, just to soften</div>
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Add the broth and bring to boiling over high heat</div>
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Stir in cactus, lime juice and coriander and cook until hot</div>
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Sere with cheese and lime wedges.</div>
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Xerophilic soup, sopa nopalitos or cactus soup. By any name it is a delicious soup.</div>
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<br /></div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com15tag:blogger.com,1999:blog-3042738366913966140.post-44057888963244748282012-04-26T07:57:00.000-04:002012-04-26T07:57:45.847-04:00WATERCRESS AND ALMOND SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_prjWXXpG2gAmBI-AaipkwUpnwywPlhyphenhyphenoixdIesVO637_gQW1s6IhtoIlmSfFC16mtTSgbmRY9BwC6UhGHD1mk8oEqs3VVkvabJd6pQm_CXIeD-8n42L3kKXw_3x6GBVTtFldfEvrPjvK/s1600/watercress+soup+5.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_prjWXXpG2gAmBI-AaipkwUpnwywPlhyphenhyphenoixdIesVO637_gQW1s6IhtoIlmSfFC16mtTSgbmRY9BwC6UhGHD1mk8oEqs3VVkvabJd6pQm_CXIeD-8n42L3kKXw_3x6GBVTtFldfEvrPjvK/s1600/watercress+soup+5.jpg" /></a></div>
A-Z Soups<br />
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Add the watercress and cook it for 2 minutes</div>
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Stir in the vegetable stock, cover and cook gently, simmering for 10 minutes</div>
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In an electric blender or a food processor with a metal blade, puree the watercress mixture. </div>
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Rinse out the saucepan and put in the puree</div>
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Stir in the ground almonds</div>
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In a small cup, combine the cornstarch and one cup of cold milk.</div>
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Stir cornstarch mixture into the watercress mixture</div>
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Stir in the remaining cup of milk and simmer it for 5 minutes, Here is a refreshing cool, green soup you can enjoy sipping on a warm, sunny day. Watercress and Almond soup is a delight to eat when the heat is on and the more you know about watercress, the more you will appreciate it.</div>
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Watercress goes way back. At about the time that Plato was studying philosophy under Socrates, the Greek doctor Hippocrates started the first hospital and used watercress to treat blood disorders. He grew this herb in nearby natural springs. Watercress is among the oldest leafy greens consumed by humans and is much more than a garnish. It is loaded with vitamins and minerals. Back in the early sea journey days, scurvy was a problem and we’ve all heard about slivers of lime being given to sailors to prevent scurvy. Lesser known is that a 17<sup>th</sup> century herbalist celebrated watercress as a remedy for the scurvy problem. When James Cook went around the world he actually took plenty of watercress for him and the crew.</div>
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Since watercress was served at the very first Thanksgiving with the Pilgrims in <place>New England</place>, it has been acknowledged as an important leafy green vegetable.</div>
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If you have tasted <i style="mso-bidi-font-style: normal;">potage cressionniere</i> you have enjoyed watercress in an enchanting hot soup.</div>
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Today I present watercress in a chilled soup because I want people to eat soup even when the temperature is soaring. If watercress is new to your pantry, get ready for a thrilling expedition when you make watercress and almond soup. Bon voyage, mates.</div>
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From: Book of Soups, Lorna Rhodes, HP Books, N.Y., 1989 </div>
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Watercress & Almond Soup<span style="mso-spacerun: yes;"> </span>Serves 4</div>
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Ingredients:</div>
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2 large bunches watercress</div>
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2 tablespoons butter</div>
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1 small<span style="mso-tab-count: 1;"> </span>onion, minced</div>
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2 cups vegetable stock </div>
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1/3 cup blanched almonds, toasted and then ground</div>
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1 heaping tablespoon cornstarch </div>
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2 cup scold milk</div>
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Salt and pepper</div>
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Thinly sliced almonds, toasted lightly</div>
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Method:</div>
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Wash and drain watercress. Reserve a few sprigs</div>
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Cut off coarse stalks and chop the watercress</div>
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Melt butter in a large saucepan</div>
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Fry the onion in the butter until softened</div>
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stirring intermittingly.</div>
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Remove from heat, allowing to cool.</div>
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Refrigerate at least 4 hours to marry flavours.</div>
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Garnish with thinly sliced almonds and watercress sprigs. Enjoy this delicious, multi-vitamin of a plant in watercress and almond soup</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com14tag:blogger.com,1999:blog-3042738366913966140.post-21462996948534334662012-04-25T08:07:00.000-04:002012-04-25T08:07:04.644-04:00VERMICELLI SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiZLLZGIzNoFWsA7-eWJ1zPJp8MwDukSs7SAOFHKgpvDFblwHFLZJhAdJPy1_8YtXNdEU0aA6LKZvezeEy3DNHDvVVqHTTJMCqpMx48HhivZ6Zl7AubWsd1ALtWMy1z8hMx0aVkHbDRk1/s1600/vermicelli+soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiZLLZGIzNoFWsA7-eWJ1zPJp8MwDukSs7SAOFHKgpvDFblwHFLZJhAdJPy1_8YtXNdEU0aA6LKZvezeEy3DNHDvVVqHTTJMCqpMx48HhivZ6Zl7AubWsd1ALtWMy1z8hMx0aVkHbDRk1/s1600/vermicelli+soup.jpg" /></a></div>
A-Z Soups<br />
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<span style="mso-spacerun: yes;"> </span>Here is a wonderful Italian soup full of good groceries like pasta, olive oil, tomatoes and cheese. I hope you will give vermicelli soup a try.</div>
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<a href="http://www.ifood.tv/recipe/zuppa-alla-vermicelli">http://www.ifood.tv/recipe/zuppa-alla-vermicelli</a></div>
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Vermicelli Soup<span style="mso-spacerun: yes;"> </span>Serves 6-8</div>
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Ingredients:<span style="mso-spacerun: yes;"> </span></div>
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½ pound vermicelli, broken</div>
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2 tablespoons olive oil</div>
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2 tablespoons butter</div>
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½ cup minced onion</div>
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1 garlic clove, minced</div>
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1 cup tomato puree</div>
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8 cups beef stock or broth</div>
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½ cup Italian parsley, minced</div>
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½ teaspoon salt</div>
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¼ teaspoon pepper</div>
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1 recipe Pilou (below)</div>
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Freshly grated parmesan or Romano cheese</div>
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Method:</div>
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Heat butter and oil in skillet.</div>
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Fry the broken raw vermicelli in the skillet until golden, stirring constantly.</div>
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Remove with slotted spoon and reserve</div>
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Add onion and garlic to skillet and fry until soft.</div>
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Add tomato puree, stock, parsley and reserved vermicelli.</div>
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Cover, bring to boil and cook until vermicelli is tender.</div>
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Add the salt and pepper.</div>
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Prepare Pilou in a soup tureen or serving bowl.</div>
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Gradually pour the soup over the pilou.</div>
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Ladle out the soup and offer the cheese.</div>
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To make Pilou:</div>
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In soup tureen place 3 egg yolks.</div>
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Beat the yolks until golden.</div>
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Gradually beat in 3 tablespoons olive oil</div>
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Beat until smooth.</div>
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Simple to make, enjoy some vermicelli soup soon.</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com10tag:blogger.com,1999:blog-3042738366913966140.post-24380304059705592602012-04-24T08:29:00.000-04:002012-04-24T08:29:45.122-04:00U.S. SENATE BEAN SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6DK19Dp9t6JpGsOTw-QTUfJlbGzgeL7rO885UpN3q3sbrDdMEnQ4BW0tx8mAAmK6nrbc2y2hArJuU-HwP9fXS1pGcYDaf_xtyCxmQ0skqg_rNlhyphenhyphenktqT-vGZKH_gIOgoyQrK7qmB8kTI/s1600/u++s+senate+bean+soup+4.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6DK19Dp9t6JpGsOTw-QTUfJlbGzgeL7rO885UpN3q3sbrDdMEnQ4BW0tx8mAAmK6nrbc2y2hArJuU-HwP9fXS1pGcYDaf_xtyCxmQ0skqg_rNlhyphenhyphenktqT-vGZKH_gIOgoyQrK7qmB8kTI/s1600/u++s+senate+bean+soup+4.jpg" /></a></div>
A-Z Soups<br />
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Congress may not be too popular right now, but the bean soup served there is just as popular as it was over 70 years ago. I was at a microbrew restaurant in <state><place>Florida</place></state> a couple of years ago and it was served up there for 35 cents a bowl. It was absolutely delicious, and not just because of the price. Hearty and robust, we all enjoyed a bowl.</div>
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In his “The Complete Book of Soups and Stews”, Bernard Clayton Jr. provided the recipe that he obtained after enjoying U.S. Senate Bean Soup in 1940. And it is still a wonderful soup today.</div>
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<country-region><place>U.S.</place></country-region> Senate Bean Soup<span style="mso-spacerun: yes;"> </span>Serves 6</div>
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Ingredients:</div>
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1 pound dried white beans, such as great northern or navy</div>
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Water to soak beans</div>
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1 meaty ham bone or 2 smoked ham hocks</div>
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3 quarts water for cooking</div>
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3 medium onions, finely chopped </div>
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3 cloves garlic, minced</div>
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3 stalks celery, finely chopped</div>
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¼ cup parsley, finely chopped</div>
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1 cup cooked, mashed potatoes</div>
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Salt to taste</div>
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¼ teaspoon pepper</div>
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Method:</div>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Either soak the beans covered with water overnight or cover the dried beans with water and boil for a minute and then let sit for one hour.</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Drain the beans and discard the soaking water.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put the beans and ham in a 5 quart saucepan.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add 3 quarts of cold water, bring to boiling and then simmer gently for 2 hours.</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">When the beans have simmered for 2 hours, add the onion, garlic, celery, parsley and mashed potato to the pot.</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Simmer for 1 hour or until the beans are tender.</li>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Season with the salt and pepper.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove the bones and meat from the pot.</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Dice the meat into ½ inch pieces and return to pot. Discard the bones.</li>
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You can garnish with chopped parsley or chives.</div>
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You don’t have to campaign to enjoy <span style="mso-spacerun: yes;"> </span>U.S. Senate bean soup. You can make it yourself and enjoy it without counting votes.</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com11tag:blogger.com,1999:blog-3042738366913966140.post-45291011041919353342012-04-23T07:56:00.000-04:002012-04-23T07:56:20.603-04:00THAI COCONUT AND CHICKEN SOUP - TOM KHA GAI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15k2nXUWJyWtxRSSCxYNfiwV8QOIKACwpm3JeSdn-hjKF3eDCgJdlJI5hB3BXp31xLQ6VzMPVyxTF_qPzFHU5uomZREhCOWq_ev1o8Pa4FUtgStBEj-t91m94d-n-9e0zIeRF5uE5szg-/s1600/tom+ka+gai+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15k2nXUWJyWtxRSSCxYNfiwV8QOIKACwpm3JeSdn-hjKF3eDCgJdlJI5hB3BXp31xLQ6VzMPVyxTF_qPzFHU5uomZREhCOWq_ev1o8Pa4FUtgStBEj-t91m94d-n-9e0zIeRF5uE5szg-/s1600/tom+ka+gai+2.jpg" /></a></div>A-Z Soups<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">If you find citrus and ginger overtones delightful in food, you are sure to love Tom Kha Gai, a flavorsome Thai coconut chicken soup. Tom Kha Gai, among <country-region><place>Thailand</place></country-region>’s most popular soups, may be served at the beginning of a meal or even as the entrée, perhaps with noodles. One thing about the foods of <country-region><place>Thailand</place></country-region> – they all have a sense of taste balance, including sweet, salty, tangy and savory references all together. This unique Thai coconut chicken soup is bursting with exotic flavour.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://rasamalaysia.com/tom-kha-gai-recipe-thai-coconut-chicken-soup/2/"><span style="color: #3366cc;">http://rasamalaysia.com/tom-kha-gai-recipe-thai-coconut-chicken-soup/2/</span></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 12pt 0in 0pt;">Tom Kha Gai - Thai Coconut Chicken Soup<span style="mso-spacerun: yes;"> </span>Serves 4</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 pound boneless and skinless chicken (breast or thighs, cut into strips) <br />
2 cups of chopped mushrooms, assorted varieties is fine<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-spacerun: yes;"> </span><br />
2 cups coconut milk<br />
2 cups water or chicken stock<br />
1 stalk lemongrass, cleaned and cut into 3-inch lengths and pounded<br />
6 kaffir lime leaves, lightly bruised or substitute ½ teaspoon grated lime rind<br />
6 slices galangal, if unavailable, substitute fresh ginger *<br />
4 small, whole, red chilies (lightly pounded) or 1 teaspoon chili garlic sauce or ½ teaspoon cayenne powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 basil leaves, cut into long strips or ½ teaspoon dried but fresh is better here</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 teaspoon brown sugar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
3 tablespoons fish sauce<br />
2 1/2 tablespoons lime juice (or to taste)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
2 tablespoons chopped coriander leaves</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Method:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place coconut milk, water, lemongrass, kaffir lime leaves, galangal, chilies, basil and brown sugar, into a pot and bring it to boil. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Add mushrooms and chicken and cook on medium heat for a few minutes or until the chicken is cooked through. Add lime juice and fish sauce.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Put chopped coriander on soup when serving.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">* The galangal is preferred over the ginger in this soup because galangal’s flavour is a little different and more authentic. But if you cannot get galangal, use ginger.</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com11tag:blogger.com,1999:blog-3042738366913966140.post-73941658998630958152012-04-21T08:47:00.000-04:002012-04-21T08:47:10.528-04:00SHRIMP BISQUE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ6GffxQBRDq77_6hiacC1laTzc-r54ydF5V_IvIhMxZS406ybp4dDy40DVSNzilUDc-qgzP5axdbfNWwmU8McgAP5ELW1ShaahyDRUuWK1w5J-gNL_q03d8bhomAtHdRkU3CsB9m5g6t/s1600/shrimp+bisque+3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ6GffxQBRDq77_6hiacC1laTzc-r54ydF5V_IvIhMxZS406ybp4dDy40DVSNzilUDc-qgzP5axdbfNWwmU8McgAP5ELW1ShaahyDRUuWK1w5J-gNL_q03d8bhomAtHdRkU3CsB9m5g6t/s1600/shrimp+bisque+3.jpg" /></a></div>A-Z Soups<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">Shrimp bisque (say: <place>Bisk</place>) is a classic, full of flavour, rich and creamy- thick soup. <span style="mso-spacerun: yes;"> </span>Originally, the shrimp and shells were cooked together and then sieved out but nowadays the stock is made from the shells after the shrimp are peeled. <span style="mso-spacerun: yes;"> </span>Roasting the shells prior to poaching them heightens the flavour, but isn’t strictly necessary.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">There is a little flambé to be done here but nothing is complicated. Make this soup and your guests will absolutely rave about it. Hopefully their enthusiasm doesn’t lead to pandemonium.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Recipe from: http://www.foodnetwork.com/recipes/tyler-florence/shrimp-bisque-recipe/index.html</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Shrimp Bisque<span style="mso-spacerun: yes;"> </span>Serves 6</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Ingredients:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 ½ pounds shrimp, shelled and deveined, with the shells (and heads, if included) reserved</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons highest quality olive oil</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">8 tablespoons (1 stick or 4 ounces) unsalted butter</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 leeks, trimmed, halved lengthwise, rinsed well</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 stalks celery, cut into big chunks</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 carrots, cut into big chunks</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 sprigs fresh thyme or ½ teaspoon dried</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 bay leaf</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 strips of orange zest</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tablespoons tomato paste</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¼ cup (2 fluid ounces) cognac or brandy</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Long kitchen match to ignite the liquor</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">3 tablespoons all-purpose flour</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Water</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">4 cups heavy cream</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Salt and pepper</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Finely grated orange zest</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Finely chopped chives</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Method:</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Heat the olive oil in a large pot over medium flame, add the butter and melt it</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Put in the shrimp shells, leeks, celery, carrots, thyme, bay leaf, orange zest and tomato paste.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Cook, stirring occasionally, until the shells are red and the vegetables are tender, about 10 minutes.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Shut off the heat and pour in the brandy.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Carefully ignite the brandy with the long kitchen match and let it burn until the flame subsides.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Turn on the heat, sprinkle in the flour and cook, stirring for about 2 minutes.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add the water to cover the contents and deglaze the pot by scraping up the browned bits with a wooden spoon or spatula.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Pour in the cream and bring to boiling but lower heat and gently simmer until the soup is reduced and thickened, about 40 minutes, keep an eye on it.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Strain the contents of the pot into a clean pot and season with salt and pepper.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;">Chop the shelled shrimp and put into the pot and simmer for a couple of minutes, just enough to cook the shrimp. Don’t cook more than 3 minutes or the shrimp will toughen and become rubbery.</li>
</ul><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Taste the bisque for seasoning, pour into bowls and garnish with orange zest and chives.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">If you like shrimp, this marvelous shrimp bisque is made for you.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Enjoy.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>anthony stemkehttp://www.blogger.com/profile/15666462157746049139noreply@blogger.com22