tag:blogger.com,1999:blog-20493026460446130282024-03-14T03:31:07.879-07:00Frazgo FeastingIts what a blogger does when he isn't bloggingfrazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.comBlogger347125tag:blogger.com,1999:blog-2049302646044613028.post-10908055331752698732024-02-18T13:14:00.000-08:002024-02-18T13:14:24.679-08:00Mussels in Beer & Cream<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiEvRsUfJko8bu9TNTm2oveE6G0ir0HZhKrrMvAXgN6D69MKxUcOL8ITDbQrb9vni-a0kiGnnO_APjV7kzyrATZe9h3ExScNx5mcqehlHGGRhOMyKTtbxtlpfBKW5_nsg2hC5UEY5I8Q6HvpywDZgGpb2B7GATRqgnguCXTqnQixkC7hgwIN8e0fQv0HL/s1920/mussels%20beer%20and%20cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiEvRsUfJko8bu9TNTm2oveE6G0ir0HZhKrrMvAXgN6D69MKxUcOL8ITDbQrb9vni-a0kiGnnO_APjV7kzyrATZe9h3ExScNx5mcqehlHGGRhOMyKTtbxtlpfBKW5_nsg2hC5UEY5I8Q6HvpywDZgGpb2B7GATRqgnguCXTqnQixkC7hgwIN8e0fQv0HL/s320/mussels%20beer%20and%20cream.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: left;">My family and I love mussels. Problem I run into here is that the Gulf doesn't produce them in the quantity and frequency that I was accustomed to in the SoCal. Fortunately the local H*E?*B stocks fresh frozen 1 pound bags of this delectable treat so we can enjoy them year round.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've got a really good <a href="https://frazgofeasting.blogspot.com/2013/12/seafood-stew.html" target="_blank">Seafood Stew</a> recipe I know by heart and toss in mussels instead of clams from time to time. All is good but every now and them I just want a mussel dish that celebrates just them. I've searched around and adapted a couple to suit my family. They like it and I hope you do too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: medium;">Ingredients</span></b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 lb frozen mussel meat - thawed</li><li>2 T butter</li><li>2 T olive oil</li><li>1/2 minced red onion</li><li>2 T minced garlic</li><li>1 12 oz can of beer (light lager is fine, no IPA)</li><li>1 14.5 can diced tomatoes</li><li>1/2 C half and half</li><li>1/2 c chopped Italian flat leaf parsley</li><li>1/4 c chopped cilantro</li></ul><div><b><span style="font-size: medium;">Method:</span></b></div><div>Heat olive oil and butter over medium heat. Add minced onion and cook 3-4 minutes until translucent. Add garlic and cook 1 minute longer.</div><div><br /></div><div>Pour in beer and can tomatoes with liquid. Bring to boil and simmer 7-9 minutes until reduced slightly.</div><div><br /></div><div>Add thawed mussels and half & half. Simmer 2-3 minutes until mussels are warmed through and sauce is slightly thickened. Stir in parsley and cilantro.</div><div><br /></div><div>Serve with sauce in a large bowl, crusty bread for sopping up the sauce and a nice chilled unoaked chardonnay like <a href="https://pearvalley.com/product/2022-chardonnay/" target="_blank">Pear Valley Chardonnay</a>.</div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcz4nCYJ1DAhjR8pJFreYoKH5jGP4sxoywYvZmZHreZp4Hbtt8WFmGgxSpbhpmPCliTEce4yF-Vk1W7mbKB-xQFMONMmMhO1QaVp5JpMe2F7tg2CRq0YFI6Vue4sNXjZluhn7qYSLj-B-nIU4D2hjiLCXLp8U3lXIYCsqX8Uj6gUEtqjaEhLlMU3WlEmD/s1920/mussels%20beer%20and%20cream%20plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcz4nCYJ1DAhjR8pJFreYoKH5jGP4sxoywYvZmZHreZp4Hbtt8WFmGgxSpbhpmPCliTEce4yF-Vk1W7mbKB-xQFMONMmMhO1QaVp5JpMe2F7tg2CRq0YFI6Vue4sNXjZluhn7qYSLj-B-nIU4D2hjiLCXLp8U3lXIYCsqX8Uj6gUEtqjaEhLlMU3WlEmD/s320/mussels%20beer%20and%20cream%20plated.jpg" width="240" /></a></div><br /><p><br /></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-8848084216020817812024-02-16T08:28:00.000-08:002024-02-16T08:28:52.472-08:00Double Chocolate Toffee Oatmeal Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXAWJUjhwNQsb_NxKgqOUoPO_h5_BJ1HLW45KH9EA5htEdhN_SIzsrLMMEpVWTreyK1dv8TcV1FEyu3gK1dAr5ANr6jKrnYIFgfieuWywkMAS_q_TP6NicqjSrqXuO5WbYPlMxzvEd-YELHqWB4VDAl8mb-016xB3sMXFz8pEa7QOb6_B15tPY-u_PjFm/s1920/cookie%20baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXAWJUjhwNQsb_NxKgqOUoPO_h5_BJ1HLW45KH9EA5htEdhN_SIzsrLMMEpVWTreyK1dv8TcV1FEyu3gK1dAr5ANr6jKrnYIFgfieuWywkMAS_q_TP6NicqjSrqXuO5WbYPlMxzvEd-YELHqWB4VDAl8mb-016xB3sMXFz8pEa7QOb6_B15tPY-u_PjFm/s320/cookie%20baked.jpg" width="240" /></a></div>Not everyone is a fan of cookies, twisted I know, but I've got one such person in my household. When she declares, "keep this recipe", I listen. Perfect for those days you're jonesing for chocolate.<p></p><p><b><span style="font-size: large;">Ingredients</span></b></p><p></p><ul style="text-align: left;"><li>3/4 C butter - room temperature</li><li>3/4 C sugar (white or turbinado)</li><li>1 C packed brown sugar</li><li>1 1/2 t vanilla</li><li>3 large eggs</li><li>2 1/4 c flour</li><li>1 1/4 c rolled oats</li><li>1/2 t salt</li><li>1 1/2 t baking soda</li><li>3 T Hershey's Special Dark Cocoa powder</li><li>1 1/2 C semisweet chocolate chips</li><li>1 8oz bag toffee chips</li></ul><div>Method</div><div>Preheat oven to 350F.</div><div>In mixer add sugars, salt, and butter. Cream well. Add eggs one at a time and beat well between additions.</div><div>Sift together dry ingredients. With mixer on low add them spoonful at a time and mix only until just blended. </div><div>Fold in oatmeal. Fold in chocolate chips and toffee chips.</div><div>On a parchment lined baking sheet drop by spoonful* onto baking sheet. Bake 9-10 minutes for small cookies, 15-16 for large cookies. Cool on wire rack.</div><div><br /></div><div>*I use a large #25, 1 3/4 ounce ice cream scoop as we like a large cookie. If using a smaller 1 ounce scoop use the shorter baking time.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-wN77TRYp3TPeJf0LTQeFqwmsbQC3CnAeb23jgyfnlzmH-jQ9WaqQdmuspY3Nt_-sTA5NVulZPDNm27D_SIGAkf2tiL8amO8K9F5FUvYxNAdQXK7oVQqY0r6rQVxXepVEr8fPRA-kz7QltO0ES8CSjO7Zc-crRwYzAmjx6_7jVj0D5WXxmCGxd8SyHNr/s1920/cookie%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-wN77TRYp3TPeJf0LTQeFqwmsbQC3CnAeb23jgyfnlzmH-jQ9WaqQdmuspY3Nt_-sTA5NVulZPDNm27D_SIGAkf2tiL8amO8K9F5FUvYxNAdQXK7oVQqY0r6rQVxXepVEr8fPRA-kz7QltO0ES8CSjO7Zc-crRwYzAmjx6_7jVj0D5WXxmCGxd8SyHNr/s320/cookie%20dough.jpg" width="240" /></a></div><br /><div><br /></div><p></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-2073673719603169062024-02-04T09:30:00.000-08:002024-02-04T09:30:23.247-08:00Ham and Cheese Tart<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUiStwPfNGqnEV_6yKMxKQ-Cs_tDeKK5CM82oiX_9p5jI6zg1KoAyf6jfA-OGomhJA_-z4HJ9jAnV23B02K7yKQ_OC0o15RkIt74xxYyhJJeAzdM-TvRp4VCrQfk-iQ6fJUgKX6gKYG-BTsvHva95Y2XbziLk9fMJgNBvwJeh3pIGJvGnsOPNDLIjxT9W/s1920/puff%20pastry%20tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUiStwPfNGqnEV_6yKMxKQ-Cs_tDeKK5CM82oiX_9p5jI6zg1KoAyf6jfA-OGomhJA_-z4HJ9jAnV23B02K7yKQ_OC0o15RkIt74xxYyhJJeAzdM-TvRp4VCrQfk-iQ6fJUgKX6gKYG-BTsvHva95Y2XbziLk9fMJgNBvwJeh3pIGJvGnsOPNDLIjxT9W/s320/puff%20pastry%20tart.jpg" width="240" /></a></div><br /> Ooey gooey with melted swiss and black forest ham wrapped in a flakey crust of puff pasty...perfect addition to a cheese board for wine and cheese night.<p></p><p>I do have one ingredient that is hard to find. Sel Gris Aux Herbes. Gray sea salt with herbs. This coarse herbed sea salt adds a nice savory salty crunch to your flakey pastry that is hard to duplicate with any replacement. Try ordering online <a href="https://www.instacart.com/products/173502-sel-gris-aux-herbes-grey-salt-5-oz" target="_blank">M. Gilles Sel Gris Aux Herbes.</a> Its a great finishing salt on steaks, fish and poultry too, you'll thank me later if you do buy it. </p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>1 box (2 sheets) Pepperidge Farms Puff Pastry sheets, thawed</li><li>8 0z black forest ham - deli sliced</li><li>1 T Dijon mustard</li><li>5 slices swiss cheese</li><li>1 egg</li><li>1 T sesame seeds</li><li>1 t Sel Gris Aux Herbes</li></ul><div>Assembly</div><div>Preheat oven to 425F</div><div><br /></div><div>Line baking sheet with parchment paper.</div><div><br /></div><div>Carefully unfold 1 sheet of pastry onto the lined baking sheet. Using a pastry brush lightly spread the Dijon mustard on the pastry sheet leaving a 1/2 inch margin on the edges. Layer the ham on the mustard maintaining the 1/2" margin. Place the cheese on top of the ham using the one piece to trim to fit any gaps you have on top of the ham. </div><div><br /></div><div>In a small bowl add the egg and a tablespoon of water and beat to make an egg wash. Using a new pastry brush, brush on a thin layer of the egg wash along the edges in the 1/2" margin. Place the remaining sheet of pastry on top of the layered ham and cheese. Crimp edges with a fork.</div><div><br /></div><div>Brush the entire top of the pastry with the egg wash. Sprinkle on the sesame seeds and Sel Gris Aux Herbes.</div><div><br /></div><div>Place in preheated oven and bake 20-25 minutes until rich golden brown. Cool 5 minutes then cut into 9 squares. (A long bladed serrated bread knife works best). Place on cheese board and serve.</div><div><br /></div><p></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-86449398824641294772024-01-15T08:01:00.000-08:002024-01-15T08:01:41.977-08:00Langoustine Pot Pies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5ZiniyCckqpdgyCHr_No-hXObbrK7IGcHDhEMxr4zbZrvg884gtdB6-wT7ZMB0hU27xe9_3vKa-JRzqtXEHzrOCMmf2mfAt3iP4b8gtMDrophkq5-scPW1DuKNoTP9PteP7SSCnH6BCVVz19eCg5hH7mrglGCB_OmxARTtLS3pw3MYqzOs6tHL69U7wC/s1920/potpiesdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5ZiniyCckqpdgyCHr_No-hXObbrK7IGcHDhEMxr4zbZrvg884gtdB6-wT7ZMB0hU27xe9_3vKa-JRzqtXEHzrOCMmf2mfAt3iP4b8gtMDrophkq5-scPW1DuKNoTP9PteP7SSCnH6BCVVz19eCg5hH7mrglGCB_OmxARTtLS3pw3MYqzOs6tHL69U7wC/s320/potpiesdone.jpg" width="240" /></a></div> I love me the little Langoustine. Lobsters smaller cousin and just as tasty. I get the two pound bags of them at Costco which are available seasonally at a fraction of the cost of lobster.<p></p><p>This recipe is an adaptation of several "seafood pot pie" recipes. The filling is super flavorful thanks to the deglazing with dry sherry that is allowed to cook down. <a href="https://en.wikipedia.org/wiki/Sherry" target="_blank">Sherry</a> is a white wine fortified with brandy and adds a terrific layer of flavor to your basic cookery. Whatever you do don't get cooking sherry as it can be a salt bomb, like all cooking with wine use one you would drink.</p><p>Langoustine Pot Pie</p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>3 T Butter</li><li>1 small sweet onion or shallot - fine dice</li><li>3 cloves garlic, minced</li><li>1/4 c dry sherry</li><li>2 T flour</li><li>1 3/4 C heavy cream - room temperature</li><li>1 lb. langoustines, fresh or frozen</li><li>1/2C frozen peas</li><li>1/8 t fresh grated nutmeg</li><li>Kosher salt and pepper to taste</li><li>1 14 oz package frozen puff pastry</li><li>1 egg beaten</li></ul><div>Method</div><div>Preheat oven to 425*F<br /></div><div><br /></div><div>In a large sauce pan melt butter. Add onion and garlic. Cook over medium heat until just translucent. Add Sherry and cook down until it resembles a thick syrup. Add flour and cook 1 minute until completely dissolved and cooked through.</div><div><br /></div><div>Add heavy cream 1/2 c at at time and whisk in to ensure no lumps. Bring to low boil. Add langoustines and return to low boil. Add peas. Test for seasoning and add salt and pepper as needed. Add nutmeg.</div><div><br /></div><div>Brush rims of 4, 8 ounce ramekins. Divide hot langoustine mixture between the ramekins. On a lightly floured board roll out the puff pastry sheet until approximately a 12 inch square. Make 4 circles of pastry 1 inch wider than ramekin. Place pastry on top of ramekin and lightly press along outer rim of the ramekin. Brush tops with egg wash.</div><div><br /></div><div>Place the pot pies on a baking sheet and bake in preheated oven for 25-30 minutes until puffed and bubbly and pastry is a rich golden brown.</div><div> </div><div>Let cool 5-10 minutes before serving.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2JZTo7rJTmnJ9UwlEjaGRIrZxlqoKIBkBslvNm5grpQRkSaVMo6S0E1nKMqJIYZR6agvJVRgdeR7FoRZ3MMis7y7Tjz2EdgCqwn1wvh_wcgcwJX-k27eIC8HmGUPrxFNCCKHbFnUtN9qiPV5yASVVA7cIy8vA_TDXBHiHCkrFStXth6RvHBM4gzCaqaX/s1920/Potpies%20money.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2JZTo7rJTmnJ9UwlEjaGRIrZxlqoKIBkBslvNm5grpQRkSaVMo6S0E1nKMqJIYZR6agvJVRgdeR7FoRZ3MMis7y7Tjz2EdgCqwn1wvh_wcgcwJX-k27eIC8HmGUPrxFNCCKHbFnUtN9qiPV5yASVVA7cIy8vA_TDXBHiHCkrFStXth6RvHBM4gzCaqaX/s320/Potpies%20money.jpg" width="240" /></a></div><div style="text-align: center;">Pot Pie...the money shot, breaking the crust</div><div style="text-align: center;"><br /></div><div style="text-align: left;">A few tips. Make your life easier with the minced garlic. Use a micro plane to finely mince the garlic. Much easier and cleaner than you get with the old chefs knife. There will be some boil over so line your baking sheet with foil...makes clean up a breeze.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-73306075726770130532023-12-17T13:36:00.000-08:002023-12-17T13:36:36.272-08:00Mississippi Pot Roast<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8PrTxVM0W9KOqBFuWkAD5d00n3TJtqwqfqJGag4Foki5nAGFB1MtD1wBlCyvwG4CUypnhjzWWNxfbT3FABLa84Efq2tk90etUxbCNZyisrmXwdjpHWXuxjQpPM_vE32otYY83t1CnlQ0qRNLqmqoIpEBo5MgNmN1URsiY156lWo-k11PQk16lFxZMsTr/s1920/Mississippi%20Pot%20Roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8PrTxVM0W9KOqBFuWkAD5d00n3TJtqwqfqJGag4Foki5nAGFB1MtD1wBlCyvwG4CUypnhjzWWNxfbT3FABLa84Efq2tk90etUxbCNZyisrmXwdjpHWXuxjQpPM_vE32otYY83t1CnlQ0qRNLqmqoIpEBo5MgNmN1URsiY156lWo-k11PQk16lFxZMsTr/s320/Mississippi%20Pot%20Roast.jpg" width="240" /></a></div>I'm new to the Gulf Coast, the Third coast as it were. I'm still catching on to local food culture and bringing it into my repertoire for weekly menu planning.<p></p><p>I kept hearing "Mississippi Pot Roast" is so (insert superlative here). Then Food Network mentioned it a few times and I thought what am I missing? I googled and found out its stupid easy, crock pot friendly, super tasty pot roast. In fact since I discovered it its the only Pot Roast the family lets me make any more. Now if I could find out why its called Mississippi Pot Roast with a definitive answer...but I digress.</p><h2 style="text-align: left;">Ingredients</h2><p></p><ul style="text-align: left;"><li>2 -3 lb Chuck Roast</li><li>1 package au jus mix</li><li>1 package Hidden Valley Ranch Dressing dry mix</li><li>4-5 Pepperoncini peppers</li><li>2T pepperoncini pickling juice</li><li>1 can low sodium beef broth</li><li>salt and pepper to taste</li><li>2-3 carrots peeled and cut to 3" pieces</li><li>1 package brown gravy or onion gravy mix*</li></ul><h2 style="text-align: left;">Method</h2><div><br /></div><div>Lightly salt and pepper both sides of Chuck Roast. Heat a <a href="https://www.youtube.com/watch?v=vbwnpuuC_e8" target="_blank">non-stick searing skillet</a> over medium heat. Sear each side 8-10 minutes until rich deep crusty brown.</div><div><br /></div><div>Place seared chuck roast in a large crock pot. Sprinkle Au jus mix and Ranch Dressing mix over the top of seared beef. Pour beef broth over seared beef. Place pepperoncini on top of roast and sprinkle the pickling liquid over the seared beef. Place carrots along side the beef submerged in the broth.</div><div><br /></div><div>Cover and cook 6-8 hours on low. At end of cooking time remove pot roast and place on platter. Remove carrots to small serving bowl. In the hot liquid whisk in gravy mix until lump free and thickened.</div><div><br /></div><div>Serve with Anne Burrell's <a href="https://www.foodnetwork.com/recipes/anne-burrell/garlic-yukon-gold-mashed-potatoes-recipe-1939823" target="_blank">Garlic Yukon Gold Mashed Potatoes</a></div><div><br /></div><div>*If you haven't tried <a href="https://www.thetradingpost.fr/Files/126939/Img/20/BISTGONIx1200.jpg" target="_blank">Ah Bisto!</a> brand gravy granules yet, I highly recommend you do so. Its a British product I got hooked on for easy lump free perfect gravy every time. You can pick up at your local British Market (even my local H*E*B stockes the basic beef in their international aisle) or by mail order. Add it to pan juices and add enough liquid to make a cup for awesome gravy.</div><p></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-29354475995443931352023-12-01T06:34:00.000-08:002023-12-01T06:34:23.077-08:00Ultimate Pumpkin Cheesecake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCfQKyFJW-zElsP6FpELxHIDc1P9h1taxCC5m5FQcAHIjqA7NXLZPjWhQwOtAU661tX5it5Oh9zJ8FE2vr6iUAnbbz71LGYwSKZVHL9ncOsQW1BhyBfcypGM5wSmvq73xgzv8xT1nI7506RosoMdD8FQ3CJ1T5x4g_paOOrlgpLXd9Fe9Hdnp_8_ddx1G/s1920/pumpkin%20cheese%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCfQKyFJW-zElsP6FpELxHIDc1P9h1taxCC5m5FQcAHIjqA7NXLZPjWhQwOtAU661tX5it5Oh9zJ8FE2vr6iUAnbbz71LGYwSKZVHL9ncOsQW1BhyBfcypGM5wSmvq73xgzv8xT1nI7506RosoMdD8FQ3CJ1T5x4g_paOOrlgpLXd9Fe9Hdnp_8_ddx1G/s320/pumpkin%20cheese%20cake.jpg" width="240" /></a></div><br /><p></p><p>Why do I call this the ultimate? Well it is the culmination of a few different recipes and refinement to create a light, ethereally fluffy cheesecake. Not some leaden bomb, just perfectly soft and airy. Using brown sugar in the filling adds to the depth of flavor of the pumpkin. It is the perfect accompaniment and grand finale to a Holiday dessert table. </p><h3 style="text-align: left;">Ingredients/Equipment</h3><div>10 inch spring form pan</div><div>large roaster</div><div>boiling water</div><div>aluminum foil</div><div><br /></div><div style="text-align: left;"><b>Crust</b> </div><div style="text-align: left;"><ul style="text-align: left;"><li>14 oz gingersnap cookie crumbs </li><li>1 heaping T brown sugar</li><li>pinch of salt</li><li>1/2 c melted butter</li></ul><div><b>Filling</b></div><div><ul style="text-align: left;"><li>4, 8 oz packages cream cheese</li><li>1/4 c sour cream</li><li>1 1/2 c brown sugar</li><li>1 c granulated sugar</li><li>6 eggs - lightly beaten</li><li>1 15 oz can pure pumpkin (not pumpkin pie filling)</li><li>1 T vanilla</li><li>1 heaping T pumpkin pie spice</li><li>1/4 t kosher salt</li></ul><div><b>Method</b></div><div>Preheat oven to 350F. Wrap bottom and outside of springform pan tightly so when you do water bath water does not leak into the cheesecake mixture.</div><div><br /></div><div>Break up cookies and put into a food processor. Add brown sugar and pinch of salt. Pulse until you have fine crumbs the size of sand. Pulse and pour in melted butter until thoroughly moistened. Pour crumb mixture into springform pan and press evenly across bottom and an inch or so up the sides of the pan.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQyYYjWbpco1F5eFTT134Eo-DVe9QQLMviMh7R0F7U1H5E2PFaPNNwl-lpVA33QbKKidAPuhtelp_mHNeCnllssnD0ZKwiOhCuQnT0o_DWeuqu-qLkAU6Yp3WlvydkNP2NM3yG1aOwerx1m6Rhck6DNGpnIuvJQOlo_nvSJNg-dXRHWQaCUH75_3Mancq/s1920/PCC%20Crust.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQyYYjWbpco1F5eFTT134Eo-DVe9QQLMviMh7R0F7U1H5E2PFaPNNwl-lpVA33QbKKidAPuhtelp_mHNeCnllssnD0ZKwiOhCuQnT0o_DWeuqu-qLkAU6Yp3WlvydkNP2NM3yG1aOwerx1m6Rhck6DNGpnIuvJQOlo_nvSJNg-dXRHWQaCUH75_3Mancq/s320/PCC%20Crust.jpg" width="240" /></a></div><br /></div><div>Place crumb mixture into preheated oven and bake 12-15 minutes until golden and aromatic. Remove from oven and cool. </div></div><div><br /></div><div>For the filling make sure cream cheese and eggs are room temperature. DO NOT use straight from fridge as they will not mix well.</div><div><br /></div><div>Place cream cheese, sour cream, sugars, salt, and vanilla to stand mixer. Start at low speed and work to medium speed. Beat on medium 3-4 minutes until thoroughly creamed and mixture is light an fluffy. You will need to use spatula to scrape down sides a few times. </div><div><br /></div><div>Reduce speed to low. Add pumpkin pie spice. With mixer running spoon pumpkin into cream cheese mixture allowing each addition to be be incorporated. Scrape down the sides a few times to ensure all of the pumpkin is incorporated evenly.</div><div><br /></div><div>Increase speed to medium and beat in eggs a little at a time until incorporated. </div><div><br /></div><div>Place foil covered pan into a large roasting pan. Pour filling over the crust. The filling will come nearly to the top of the pan but it won't overflow while baking.</div><div><br /></div><div>Drop heat to 325F. Place roaster with the cheesecake into the oven. Add boiling water until it comes up to top of foil, about 1 1/2 to 2 inches up the side of the pan. ITs important not to skip this step as it will promote even baking with the steam keeping the top for drying out an cracking. Add boiling water as needed during baking. This set up is called a bain marie.</div><div><br /></div><div>Bake 1 hour 45 minutes to 2 hours. When done it will have a slight wobble in the center and a toothpick will come out clean. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5JccybA-yhOnr1BvcwjOm7gQGYBKljAXJmWrz85Q0ulzFysNjfMckskgzFRwAABYIS1psbOhHTkW5w6Tnov-6fgwq3Nd4ZBbLtxMSiAJg0w8hJT8rn7PIQUxa-trQBRfh2N0CIA_FtoqzSdhEn0ZW3fkxFJn6sBmQlT2fsOzbOiucTMRsgOueFjOQmSB/s1920/PCC%20done.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5JccybA-yhOnr1BvcwjOm7gQGYBKljAXJmWrz85Q0ulzFysNjfMckskgzFRwAABYIS1psbOhHTkW5w6Tnov-6fgwq3Nd4ZBbLtxMSiAJg0w8hJT8rn7PIQUxa-trQBRfh2N0CIA_FtoqzSdhEn0ZW3fkxFJn6sBmQlT2fsOzbOiucTMRsgOueFjOQmSB/s320/PCC%20done.jpg" width="240" /></a></div><br /><div><br /></div><div><br /></div><div>Remove from oven and let cool slowly to room temperature. When cooled remove from pan and place on serving plate. Wrap carefully in plastic wrap and chill in refrigerator at least 12 hours or overnight.</div><div><br /></div><div>Serve with a dollop of whipped cream and maybe even a drizzle of caramel sauce and a sprinkle of toffee bits for some crunch.</div></div><div><br /></div>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0League City, TX, USA29.5074538 -95.09493031.1972199638211549 -130.2511803 57.817687636178846 -59.9386803tag:blogger.com,1999:blog-2049302646044613028.post-53750514178955169572023-11-22T17:10:00.000-08:002023-11-22T17:10:20.835-08:00Sausage and Greens Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pXee2ndHdLHDeuHl-D46zclQyksv609rm3NHkMdBwpFo1bv5rlq1Cro9IIXG_H-iRDIWFt3qIySChShGNkzF-jDW_5j_yDbxu-MSpp7TunIXTKS6fx9dtZ0CtzCVVC2Zw7ZfrMIK9QIWdFGwnhMYF5xOltu5ES1BfBORE3pr8Ltlabc5GQl0aA2DNVdT/s640/sausage%20and%20greens%20soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pXee2ndHdLHDeuHl-D46zclQyksv609rm3NHkMdBwpFo1bv5rlq1Cro9IIXG_H-iRDIWFt3qIySChShGNkzF-jDW_5j_yDbxu-MSpp7TunIXTKS6fx9dtZ0CtzCVVC2Zw7ZfrMIK9QIWdFGwnhMYF5xOltu5ES1BfBORE3pr8Ltlabc5GQl0aA2DNVdT/s320/sausage%20and%20greens%20soup.jpg" width="241" /></a></div>Its not often we get cool rainy days here in S.E Texas, but when we do I'm loaded with an arsenal of rib sticking soups. This is a new(ish) one loaded up with baby greens that you need a fork to practically get through it. Man is is hearty.<p></p><p>Thank goodness for supermarkets wising up and prepackaging greens along with the usual suspects of a "salad bar". In this case I used Kroger's baby green mix...spinach and kale in their tender young form. Just add to a soup and you'e done. In terms of the kale, thats a labor savor using baby version as you don't neet to destem and chop them before adding. Makes for stupid easy cookery.</p><h3 style="text-align: left;">Ingredients</h3><p></p><ul style="text-align: left;"><li>2 lbs mild smoked sausage such as kielbasa</li><li>1 large sweet onion</li><li>48 oz chicken broth</li><li>1 lb mixed baby greens (kale and spinach)</li><li>2 T finely chopped basil</li><li>salt and pepper to taste</li><li>2 T olive oil</li><li>2 T flour</li></ul><h3 style="text-align: left;">Method</h3><div style="text-align: left;">Thinly slice saudage (approx 1/4''). Heat large stock pot over medium heat, add olive oil then sausage.</div><div style="text-align: left;">Stir occassionally. Coarse chop the onion and add to browning sausage. Cook 5-8 minutes until sausage is browned and the onions ar translucent. Add flour and cook 1 minute.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in stock. Simmer 10 minutes until lightly thickened. Slowly add greens by handfuls in batchs slowly stirring in and allowing to wilt before adding next batch. Test for seasoning and add salt and pepper as needed to taste. Add basil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Simmer 10 minutes to fully wilt kale. Serve hot with additional basil and maybe a sprinkle of parmesan.</div><p></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-85775341843939316122023-11-19T12:29:00.000-08:002023-11-19T12:29:51.517-08:00Stupid Easy Shrimp Scampi<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wm_Py0EaQBVCC7CXxG2K9s8BRh3VosHowkLc0YD1ulDa1YegdmarQtQnmLTdUFRl-6H_ISRj2YbDKbzzHZGEIyVzK9MpWh3f0N4AOCVEzvbCJFXNlUA1klqk50P6MQSx2jPOEIYM_tyrR7iWsrpKD8aW52COyB_GSTKexnWk0CzcDb_u0FMPG34FvOwl/s1920/easy%20shrimp%20scampi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wm_Py0EaQBVCC7CXxG2K9s8BRh3VosHowkLc0YD1ulDa1YegdmarQtQnmLTdUFRl-6H_ISRj2YbDKbzzHZGEIyVzK9MpWh3f0N4AOCVEzvbCJFXNlUA1klqk50P6MQSx2jPOEIYM_tyrR7iWsrpKD8aW52COyB_GSTKexnWk0CzcDb_u0FMPG34FvOwl/s320/easy%20shrimp%20scampi.jpg" width="240" /></a></div>Whew its been a few crazy weeks. First mty oldest daughter's wedding then a shoulder surgery and we are nearly on the eve of Thanksgiving. Both kept me out of the kitchen for a while. <p></p><p>This is the simplest dinner ever and is it ever tasty. Shrimp Scampi, lemony tart made in minutes with simple on hand staple ingredients. I use Buitoni </p><h3 style="text-align: left;">Ingredients</h3><p style="text-align: left;"></p><ul style="text-align: left;"><li>1 pkg Buitoni linguini or 9 oz dry linguine</li><li>1 stick salted butter</li><li>1/4 c chopped Italian parsley</li><li>2 t chopped garlic</li><li>1/4 t red pepper flakes</li><li>salt to taste</li><li>zest of one lemon</li><li>juice of 2 lemons</li><li>1 lb peeled and deveined shrimp</li></ul><h3 style="text-align: left;">Method</h3><div>Bring salted pasta water to a boil. </div><div><br /></div><div>Melt butter in a large skillet over medium heat. When the butter just starts top sizzle add the garlic and red pepper flakes. Cook 1 minute.</div><div><br /></div><div>Add fresh pasta* to boiling water. Cook 2-3 minutes.</div><div><br /></div><div>At same time you added fresh pasta to the water, add shrimp to the butter mixture. Cook and stir often until bright pink and opaque (about 2-3 minuites depending on shrimp size). Add cooked pasta and toss to coat with butter mixture. Add zest, lemon juice and parsley, toss to distribute. Add 1/4 to 1/2 c pasta water as needed to thin if needed. </div><div><br /></div><div>Serve hot with crusty ciabatta rolls and a nice Tuscan white like Villa Antinori.</div><div><br /></div><div>*If using dry pasta start cooking it about 6 minutes before you start to melt the butter. Dry pasta takes about 11 minutes to cook and timing like this will ensure the pasta is cooked and ready to add to shrimp mixture when shrimp are cooked.</div><p></p><p><br /></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-61764247363937604722023-10-01T08:26:00.000-07:002023-10-01T08:26:00.161-07:00Pots de Creme<p style="text-align: center;"> <b>Decadence to remember</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWtNkVaP6F_tXvKA8soL3h0KkHZgssamZci9tOZDx2QXTIjUEJAocBz72DkFXIffLao5oVyWOaWeJJJx0XM06xlBVvL9LmVxPzuTidjRX_GRU-EPkH1JzZXnyIbln-goXaDOj5Q71U2LHdoTDix2r8JMpdqLfPiwVy8aCRF0p8RrPoeIvj8ut6Y3AY63v/s640/pdc%20readytoeat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWtNkVaP6F_tXvKA8soL3h0KkHZgssamZci9tOZDx2QXTIjUEJAocBz72DkFXIffLao5oVyWOaWeJJJx0XM06xlBVvL9LmVxPzuTidjRX_GRU-EPkH1JzZXnyIbln-goXaDOj5Q71U2LHdoTDix2r8JMpdqLfPiwVy8aCRF0p8RrPoeIvj8ut6Y3AY63v/s320/pdc%20readytoeat.jpg" width="241" /></a></div>This is one of those show stopper desserts that people will be talking about for sometime to come. The highest compliment I was paid for this silky decadent dessert was "I don't normally like dessert but this is too good to not finish." These delightful pots de creme have a texture between pillowy mousse and a more traditional custard thickened with corn starch.<div><br /></div><div>Its not a difficult recipe, just a little time consuming. Attention to detail is everything. </div><div><br /></div><div>Select good quality, high cacao content semisweet to bittersweet chocolate bars for maximum flavor and the right texture. The chips we love in cookies have a lot of emulsifiers and preservatives that can mess with the melting properties needed for the final silky result. I usually use Valrhona chocolate but its difficult to fine here in SE Texas. A good substitute was the Ghirardelli 70% Cacao baking bars found at the local H*E*B.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoweiBk7zspnKjZc09Nm9EisHs07GPQRraDaIsBjMCIILB-zB1jK4vD1ZoJZfLa4XyJcm-RQ-3g8cs96nix1fcsizwQv1OLj1YwfJiz2Y_n6b_GGmn4EWD86Cf1MVs9iBrYUF64so1ydH49I7NPm-51c6RShKNR2V_sKXFjVFR6WX6XIq-4hjDVvOT0K7/s640/pdc%20bars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoweiBk7zspnKjZc09Nm9EisHs07GPQRraDaIsBjMCIILB-zB1jK4vD1ZoJZfLa4XyJcm-RQ-3g8cs96nix1fcsizwQv1OLj1YwfJiz2Y_n6b_GGmn4EWD86Cf1MVs9iBrYUF64so1ydH49I7NPm-51c6RShKNR2V_sKXFjVFR6WX6XIq-4hjDVvOT0K7/s320/pdc%20bars.jpg" width="241" /></a></div><b>Ingredients and Formulation:</b><div><ul style="text-align: left;"><li>1 1/3 c whole milk</li><li>1 c heavy cream</li><li>4 t Triple sec</li><li>1 T Vanilla extract</li><li>2 t orange zest</li><li>pinch of salt</li><li>8 oz 65-70% cacao baking chocolate, chopped</li><li>8 egg yolks</li><li>6 T Sugar</li><li>whipped cream</li><li>raspberries</li></ul><div>Preheat oven to 350F</div></div><div>gather 6, 10oz ramikens</div><div><br /></div><div>In a heavy bottom non-reactive sauce pan combine milk, heavy cream, triple sec, zest, vanilla extract and salt. Bring to boil and remove from heat. Add chopped chocolate and whisk until melted into the milk mixture and you have a smooth homogenous mixture.</div><div><br /></div><div>In stand mixer add egg yolks and sugar. On medium high heat beat until light lemon color with the mixture doubled in size. This should take about 5 minutes. It should fall in ribbons from the beater.</div><div><br /></div><div>Add chocolate mixture 1T at a time with mixer on medium low speed until half of it is incorporated into the egg mixture and it is tempured. With mixer still running pour in the remaining chocolate and stir until chocolate is completely incoroparted into the egg and no streakes remain.</div><div><br /></div><div>Divide chocolate mixture between the 6 ramikens. In a large pan with a rack add the ramikens. Carefully pour hot water into the roasting pan. Water should come up about 1/2 way up the sides of the ramekins. Do not get water in the ramekins. Cover with foil and put in the preheated oven.</div><div><br /></div><div>Bake 45-55 minutes until just set. To test stick a toothpick into the center of a ramiken. If liquid give it another 5 minutes until just set with a little wobble in the center.</div><div><br /></div><div>Remove from oven and place ramekins on a kitchen towel. Cool to room temp. Once cooled cover each with cling film and chill 4-6 hours.</div><div><br /></div><div>Serve with a dollop of whipped cream and a few raspberries.</div><div><br /></div><div><b>Tips and Tricks...</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iyJ7G-aSGLzyCL0hkftMFLtqZxAtej4fFFD3dc1sPivZj08x04p-Y-F5Ox3aku3fV9gk3DTTd78pV8wlZj5VX3iKWJtbR4Nlqg4Qbo53grmQwc30Qu1iMs2APfc48f09pROHuKQda0M4pzrqWA7hGekkY43Rmlzw41FfrFj1jItZLeLr1OCrRk0YllUW/s640/pdc%20yolks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iyJ7G-aSGLzyCL0hkftMFLtqZxAtej4fFFD3dc1sPivZj08x04p-Y-F5Ox3aku3fV9gk3DTTd78pV8wlZj5VX3iKWJtbR4Nlqg4Qbo53grmQwc30Qu1iMs2APfc48f09pROHuKQda0M4pzrqWA7hGekkY43Rmlzw41FfrFj1jItZLeLr1OCrRk0YllUW/s320/pdc%20yolks.jpg" width="241" /></a></div><div>Don't be timid with the egg yolks. They really need to be beaten until double in size and the yolk sugar mixtures fall from the blade in a ribbon. This incorporates air that is important to the texture of the final product.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHO68tkKo9VjTgQkuk07MS_AjkB-vkt6l7CGLYV7F-vdIwHpQd810LL5bd_nMSd1RNwYeaGMDtDVq-SWiJXTJCjQcSEZpnJToK1Ao8LSOWKtkakj_Hih3ta0L-zmmQtxYxCQr8ndI273cRmOm7_lCSrC-FeHv9t6G3oDovEHdCOWM4JjW6KKwi8oqza5tM/s640/pdc%20prepped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHO68tkKo9VjTgQkuk07MS_AjkB-vkt6l7CGLYV7F-vdIwHpQd810LL5bd_nMSd1RNwYeaGMDtDVq-SWiJXTJCjQcSEZpnJToK1Ao8LSOWKtkakj_Hih3ta0L-zmmQtxYxCQr8ndI273cRmOm7_lCSrC-FeHv9t6G3oDovEHdCOWM4JjW6KKwi8oqza5tM/s320/pdc%20prepped.jpg" width="241" /></a></div><br /><div>A large roasting pan with a rack is perfect for the waterbath to cook these pots de creme. The water bath aka Bain Marie is used to ensure gentle even baking.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DPrpqNDPoM1xz3Km6LwKyOVYrLhwW140En1nbz7GpOjssTR2dTr1pMjfmt_a-yYGCUn5Jtdk8GrBk-CQ72Nflir77fanqq7HWkz2Ff_u8LHU2sbgXe7RtIUB8HtSHLKKlrJ9-bGrJIibyEaMQqEHg5TlyItjfcmExuhoH6m4Tl4Pv96zMYdeIrx7_ByM/s1920/pdc%20removing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DPrpqNDPoM1xz3Km6LwKyOVYrLhwW140En1nbz7GpOjssTR2dTr1pMjfmt_a-yYGCUn5Jtdk8GrBk-CQ72Nflir77fanqq7HWkz2Ff_u8LHU2sbgXe7RtIUB8HtSHLKKlrJ9-bGrJIibyEaMQqEHg5TlyItjfcmExuhoH6m4Tl4Pv96zMYdeIrx7_ByM/s320/pdc%20removing.jpg" width="240" /></a></div><br /><div>The easiest way to remove the hot ramekins from the water bath is with a canning jar tool. Easily lifts them from the water without risk of dipping your oven mit into the scalding water.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a0y9_hHZXfBerfLd3niO7a3o5Eh_XO_Z_Ofokz_7hY_p4e5AuPpNqN7Aj_1hTFZi0PKodmpCZ_r_ZokmKXcBM24-H3vm_h8E9VBSBy5YNLIgBEM8gTxtYytP62StWKcScbtE5MrVQ1Kx4grbiBWko-Sq9OQXV7r2XE3W_FOYgPJFUKShG-8fnXQQSxmt/s640/pdc%20done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a0y9_hHZXfBerfLd3niO7a3o5Eh_XO_Z_Ofokz_7hY_p4e5AuPpNqN7Aj_1hTFZi0PKodmpCZ_r_ZokmKXcBM24-H3vm_h8E9VBSBy5YNLIgBEM8gTxtYytP62StWKcScbtE5MrVQ1Kx4grbiBWko-Sq9OQXV7r2XE3W_FOYgPJFUKShG-8fnXQQSxmt/s320/pdc%20done.jpg" width="241" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cooling the pots de creme to room temp before putting in the refrigerator with the cling film ensures no moisture collects and mars the final product. Don't skip this step.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDCZztuSR-2l4uZNhvm-no9VCkNyXxOFpxzPNX_8HZxsuQkpKWvOHDMh_gxxhICw9g2i-kJLHWx2sf5l6ksTzVRzNz94B-bQzuCKdXuoASIi7rqwCsakoZ6i9LDUOo-B3TmY0kLJxOMeONQETMYOd5tfc5V767m5u-QqSluRDa4H-n6QTRqTjNU2WzPM7/s640/pdc%20chilled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDCZztuSR-2l4uZNhvm-no9VCkNyXxOFpxzPNX_8HZxsuQkpKWvOHDMh_gxxhICw9g2i-kJLHWx2sf5l6ksTzVRzNz94B-bQzuCKdXuoASIi7rqwCsakoZ6i9LDUOo-B3TmY0kLJxOMeONQETMYOd5tfc5V767m5u-QqSluRDa4H-n6QTRqTjNU2WzPM7/s320/pdc%20chilled.jpg" width="241" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Wrapping each ramiken in cling film ensures they don't get a crusty top while chilling. Also helps them not absorb flavors odors form other foods like from say your kim chi in the corner.</div><div><br /></div>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-52014449056685707452023-09-11T07:07:00.000-07:002023-09-11T07:07:28.502-07:00Sausage and Spinach Pappardelle<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGM71HoQVJQr37VAQ675MArVmxre7WFF2HOAVX6i4HkM0qNW8mlAQPwqlDFLW0XA8pCeL__aANj65RFDnHpMjezPoFG1OSIsE1yZ-Zd-nUU28m4sQUhhur7O5A8SQKdJ29exkk7JdWszaDXkLAZS2zHfDDKT23_B5B6n5OD3UJYuebkHA8guK6gqG5bD6/s640/SnS%20done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGM71HoQVJQr37VAQ675MArVmxre7WFF2HOAVX6i4HkM0qNW8mlAQPwqlDFLW0XA8pCeL__aANj65RFDnHpMjezPoFG1OSIsE1yZ-Zd-nUU28m4sQUhhur7O5A8SQKdJ29exkk7JdWszaDXkLAZS2zHfDDKT23_B5B6n5OD3UJYuebkHA8guK6gqG5bD6/s320/SnS%20done.jpg" width="241" /></a></div>A family favorite that makes a bunch. Even spinach haters love it cause its so darned good.<p></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>4 mild or hot Italian sausages (about 12 ounces)</li><li>1/4 c minced shallot or sweet onion</li><li>8-10 oz baby spinach</li><li>nutmeg</li><li>1/4 c parmesan grated</li><li>1 stick butter</li><li>12 oz pappardelle pasta</li><li>parmesan for serving.</li></ul><div>Put on a large pot of water and bring to boil Cook pasta according to package directions. Do not drain pasta as you will need pasta water</div><div><br /></div><div>Remove sausage from casing and crumble in a large frying pan over medium high heat. When cooked add shallot (or sweet onion if you can't find shallots). Sautee' 1 minute until translucent. </div><div><br /></div><div>Reduce heat and start adding spinach in batches, adding more as it wilted. Add a couple of scrapes of nutmeg (a large pinch worth). When the butter is about half melted add a ladle (scant 1/2 cup) pasta water and stir into the melting butter to emulsify. DO NOT skip this step or your sauce will break. Finish adding spinach, when all wilted down add parmesan cheese and stir into butter emulsion. If it starts to break add another 1/4-1/2 c pasta water to re-emulsify. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDebAK8j9vLFkrMsnNE6uZcIh3OTU7YZ92ZVefZ8KUGITOZgqRmbFGkfX3Mb8kZHK1-CEufN_xoFTYIRtsxNIAmdecGY7gAw2SPx47qgGlWr2Q4FFiS1yKRd0Dt8AiX1hvCONQb5_BiGsxJOoRfh1IZLO6zb7VUNXaphlAB-w15SSev2TOKwczAs-OWte/s640/SnS%20prep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDebAK8j9vLFkrMsnNE6uZcIh3OTU7YZ92ZVefZ8KUGITOZgqRmbFGkfX3Mb8kZHK1-CEufN_xoFTYIRtsxNIAmdecGY7gAw2SPx47qgGlWr2Q4FFiS1yKRd0Dt8AiX1hvCONQb5_BiGsxJOoRfh1IZLO6zb7VUNXaphlAB-w15SSev2TOKwczAs-OWte/s320/SnS%20prep.jpg" width="241" /></a></div><br /><div><br /></div><div>At this step your pasta should be ready to be pulled from water and added to the mixture. Simmer in sauce a minute or two tossing with tongs to coat all the pasta with the glorious butter cheese sauce. Serve in bowls with additional grated parmesan.</div><p></p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-57587476377596152872023-09-04T13:29:00.003-07:002023-09-04T13:29:49.975-07:00I'm back bearing gifts - Lemon Bomb Dump Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsRa4qPDTjDOQSS9PSShDQmId1JjP4x0_1S4A6OUkv4K5gVL3W-BnqxJiNtAIe1ch0ICHTPCxeiGTSdtnD6GHObq911HBrYDd7LcpIwdBFr4Itt2XkIii0fTJSs76UvqN0Hd5iLbxtrB2Qc7VOUVMV3GNz0ksGF8KGxmK_fpHo-_FiPQhqqmnBMFRZCxM/s640/lemon%20bomb%20dump%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsRa4qPDTjDOQSS9PSShDQmId1JjP4x0_1S4A6OUkv4K5gVL3W-BnqxJiNtAIe1ch0ICHTPCxeiGTSdtnD6GHObq911HBrYDd7LcpIwdBFr4Itt2XkIii0fTJSs76UvqN0Hd5iLbxtrB2Qc7VOUVMV3GNz0ksGF8KGxmK_fpHo-_FiPQhqqmnBMFRZCxM/w301-h400/lemon%20bomb%20dump%20cake.jpg" width="301" /></a></div> Its been a long while since I dusted off this password and shared something from my kitchen to yours. A lots happened since I last blogged here the biggy of course was a move to League City TX and a whole 'nother style of cooking. Southern Comfort is what I've been exploring the last couple of years.<p></p><p>The Lemon Bomb Dump Cake is just one of those comfort foods that Texas and the South are known for. (BBQ is a whole nother story for another time).</p><p style="text-align: left;"><b><span style="font-size: medium;"><i>Lemon Bomb Dump Cake</i></span></b></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-size: medium;"><i>2, 21 oz cans lemon pie filling</i></span></li><li><span style="font-size: medium;"><i>1 boxed Lemon Cake Mix (I used Duncan Hines)</i></span></li><li><span style="font-size: medium;"><i>1 8 oz cream cheese - room temp</i></span></li><li><span style="font-size: medium;"><i>1 stick salted butter</i></span></li></ul><div><span style="font-size: medium;"><i>Preheat oven to 350F</i></span></div><div><span style="font-size: medium;"><i><br /></i></span></div><div><span style="font-size: medium;"><i>Lightly grease a 9 X 13 baking dish. Spread evenly lemon pie filling into the bottom of baking dish. Cut off marble sized nubs of cream cheese and dollop onto the pie filling. Lightly spoon out cake mix over the pie filling cream cheese in one even layer. Cut thin slices of butter and put on top of the cake mix.</i></span></div><div><span style="font-size: medium;"><i><br /></i></span></div><div><span style="font-size: medium;"><i>Bake 50-60 minutes until golden brown.</i></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">A few notes. If you don't want it as strong a lemon you can substitue out the cake mix for vanilla or yellow style cake mixes. The cream cheese really needs to be soft as it is easier to cut off little nubs than the cold stuff. The exception to the room temp is the butter, to get nice even slices you really need it refrigerator cold.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Stay tuned for future installments...fraz</span></div><p></p><p> </p>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-33920499210528226752017-03-31T10:39:00.000-07:002017-03-31T10:39:52.301-07:00Kumquat Meyer Lemon Marmalade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Y34wN3qsHV-rnGDQDgVSbeVhEHEMc_7n6HDdCc_kuYNpbLW7PCljYZGVz0xbKg0zDWCtX0qMtsTJDDHYilUbBwiy0kxLI07ytTMa_-so0hq1KrkPGr5_ddtNBL8qeFljFW_t1SaU2tYG/s1600/marmalade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Y34wN3qsHV-rnGDQDgVSbeVhEHEMc_7n6HDdCc_kuYNpbLW7PCljYZGVz0xbKg0zDWCtX0qMtsTJDDHYilUbBwiy0kxLI07ytTMa_-so0hq1KrkPGr5_ddtNBL8qeFljFW_t1SaU2tYG/s320/marmalade.jpg" width="320" /></a></div>
I'm a fan of the marmalade. Citrusy, not too sweet and has a nice bite. This marmalade recipe is stupid easy...if you can boil water you can make this recipe.<br />
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Sure its great on toast...but you can take a quarter cup, mix with a couple of Tablespoons soy sauce, ginger and garlic and you have an awesome glaze for salmon steaks...but that is another recipe for another day.<br />
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I tried this recipe with traditional lemons from the grocery store and the lemon overtook the kumquat. Seek out Meyer Lemons for their softer more floral taste for a better balance of flavors in your final product.<br />
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<i><b><span style="font-size: large;">Kumquat Meyer Lemon Marmalade</span></b></i><br />
<br />
<ul>
<li><i>2 large Meyer Lemons</i></li>
<li><i>1 lb ripe kumquats</i></li>
<li><i>5 1/2 C water</i></li>
<li><i>2 c sugar</i></li>
<li><i>pinch of salt (scant 1/8 t)</i></li>
<li><i>1 packet Certo sure-jell liquid pectin</i></li>
</ul>
<br />
<i><br /></i>
<i>Wash and clean all of your fruit. </i><br />
<i><br /></i>
<i>Slice lemon on the horizontal end-to-end axis. Thinly slice lemon about 1/8" with a very sharp knife. Discard seeds as you encounter them. Repeat with the remaining lemon. Add lemon slices to a sauce pan and cover with water. Bring to boil and reduce heat. Simmer until the white pith is translucent, about 5-10 minutes. Strain and return cooked lemon to sauce pan.</i><br />
<i><br /></i>
<i>While the lemons simmer thinly slice the kumquats about 1/8" thick. Set aside while the lemon cooks. When lemon is done, add the sliced kumquats, pinch of salt and 5 1/2 cups water to the sauce pan. Bring to boil. When at a full rolling boil turn off heat and cover. Let stand 24 hours.</i><br />
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<i>At end of 24 hours add sugar and insert a candy thermometer into the fruit mixture. Turn heat to medium-high and stir gently to dissolve sugar but not break up fruit too much. Bring to boil, cook until candy thermometer reaches 220F. Remove from heat. Stir in liquid pectin, Ladle hot marmalade into hot sterilized pint jars (makes about 2 pints). </i><br />
<i><br /></i>
<i>Let cool and set at room temperature. Store in cool dark place or fridge. Definitely refrigerate after opening.</i>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-18893470448620792392016-12-18T10:24:00.000-08:002016-12-18T10:39:50.360-08:00Apple Cranberry Nut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZlTodfJV5CNgmS_6-vDhY5km2DRtqQtHkPAtiqLD_Jy1hWs1YjaQHEmH69OqjGcVj7EHLzf4OmSGeymWUZIkxStBt1zrIhIf4pAwJM7C8Y9_ftHAykjtzuP68Ot18sXhMlIXWpKlKbDO/s1600/31298447940_960479170c_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZlTodfJV5CNgmS_6-vDhY5km2DRtqQtHkPAtiqLD_Jy1hWs1YjaQHEmH69OqjGcVj7EHLzf4OmSGeymWUZIkxStBt1zrIhIf4pAwJM7C8Y9_ftHAykjtzuP68Ot18sXhMlIXWpKlKbDO/s320/31298447940_960479170c_z.jpg" width="240" /></a></div>
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This a right tasty and textural quick bread. Heavy on the tart from the cranberry and lightly citrus with a hint of spice. Perfect for a mid-winter snack or breakfast. Stupid simple to make. The hardest task is peeling and dicing the apples. </div>
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<i><b><span style="font-size: large;">Apple Cranberry Nut Bread</span></b></i></div>
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<ul>
<li><i>1 16 oz bag fresh cranberry</i></li>
<li><i>1 1/2 c whole walnut</i></li>
<li><i>1 1/2 c diced granny smith apple</i></li>
<li><i>4 c flour</i></li>
<li><i>1 c sugar</i></li>
<li><i>1 c brown sugar</i></li>
<li><i>3 t baking powder</i></li>
<li><i>2 t salt</i></li>
<li><i>1 t baking soda</i></li>
<li><i>1 t cinnamon</i></li>
<li><i>1 1/2 c orange juice</i></li>
<li><i>zest from 1/2 orange</i></li>
<li><i>1/4 c vegetable oil</i></li>
<li><i>2 eggs beaten</i></li>
</ul>
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<i>Preheat oven 350F.</i></div>
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<i>Place walnuts in a food processor and pulse a couple of times to break them up. Add cranberry and pulse a few times until coarsely chopped. Set aside.</i></div>
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<i>In stand mixer add sugars, orange juice, oil and eggs beat until well combined. Add baking powder, baking soda, zest, and cinnamon. Stir lightly. Fold in flour until just combined. Fold in cranberry and nut mixture until just combined. Fold in diced apples.</i></div>
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<i>Spray 2 9X5 loaf pans with nonstick spray (or spray 8 mini-loaf pans). Bake 55 minutes until full size loaf tests clean with a toothpick. 40-45 minutes on the mini-loaves. Cool 15 minutes and then remove from pan and finish cooling on a wire rack.</i></div>
<br />frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-84389371809652792052016-11-26T09:18:00.002-08:002016-11-26T09:18:21.014-08:00Salted Caramel Pretzel Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tVATJH-TqZLfjpj_Eg79H55FEoStI9G9WTJZoNjZiY60sZAoeXJUHVBOtEsgG-65M29OlP7tWywFFntx9VqetVX7fLjHWvqXqbXfnQCwpgENk9l6_UDJd_iDCHu9jraqUHzN-raTCWOm/s1600/31140421251_41d352937a_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tVATJH-TqZLfjpj_Eg79H55FEoStI9G9WTJZoNjZiY60sZAoeXJUHVBOtEsgG-65M29OlP7tWywFFntx9VqetVX7fLjHWvqXqbXfnQCwpgENk9l6_UDJd_iDCHu9jraqUHzN-raTCWOm/s320/31140421251_41d352937a_z.jpg" width="240" /></a></div>
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Skip the candied yams...go straight for this salty sweet treat for Thanksgiving. Using real fresh sweet potatoes instead of a canned yam makes a world of difference so don't just grab a yam, get the real deal even if it takes a couple of stores to find it. You won't regret it. <br />
<br />
To safe a few steps I cheated and bought a good quality caramel from the ice cream section at the groc. One less thing to do on a busy day of cooking is a good thing.<br />
<br />
<i><span style="font-size: large;"><b>Salted Caramel Pretzel Sweet Potato Casserole</b></span></i><br />
<br />
<ul>
<li><i>4 sweet potatoes (about 2 1/2-3 pounds)</i></li>
<li><i>1/4 c cream</i></li>
<li><i>1/4 c brown sugar</i></li>
<li><i>1 t cinnamon</i></li>
<li><i>1/2 t ground ginger</i></li>
<li><i>1/2 t nutmeg</i></li>
</ul>
<br />
<i><br /></i>
<i>Topping</i><br />
<br />
<ul>
<li><i>1/3 c brown sugar</i></li>
<li><i>1/3 c butter</i></li>
<li><i>1 c crushed pretzels</i></li>
<li><i>2/3 c caramel sauce</i></li>
<li><i>flaked sea salt (like <a href="https://thrivemarket.com/maldon-sea-salt-flakes?utm_source=google&utm_medium=pla&utm_campaign=Maldon&utm_content=847972000009&gclid=Cj0KEQiAguXBBRCE_pbQ5reuq8MBEiQANji2LR6J0bKZg-6-sWs9KdRVmEmQocPfbokrIo969CT6CY4aAi9c8P8HAQ" target="_blank">maldon</a>)</i></li>
</ul>
<br />
<i><br /></i>
<i>Heat oven to 400F. Poke holes into sweet potatoes with a fork and place on a baking sheet. Roast for about an hour until thickest potato is fork tender. Cool to room temperature.</i><br />
<i><br /></i>
<i>Once potatoes are cooled peel and place the pulp in a mixing bowl. Add spices, cream and brown sugar. Mash until smooth and even consistency. Transfer into a lightly greased casserole dish.ds</i><br />
<i><br /></i>
<i>Make the topping. In a small sauce pan heat butter and brown sugar. Stir over moderate heat until it starts to bubble and the sugar is completely dissolved. Stir in pretzels until well coated. Pour pretzel mixture over the sweet potatoes and spread to evenly distribute. Drizzle caramel sauce evenly over pretzels. </i><br />
<i><br /></i>
<i>Bake in 350F oven uncovered until hot and bubbly for about 30 minutes. Remove from oven and sprinkle flaked sea salt over the hot caramel pretzels. Serve hot with your Thanksgiving feast!</i>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com1tag:blogger.com,1999:blog-2049302646044613028.post-31485886624289289852016-11-13T10:36:00.000-08:002016-11-13T10:36:20.577-08:00Fall Fruit Crisp<b>Apples, Pears, Cranberry and Walnuts...how bad can it be?</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4bGgcuLJxyL4Im-zsu8oygkFVolMrr_u0ksMp5CXOFuVf50UFCZ-sLSQVzbJbz8uPKtKv525-TvIW6oQFI-IOAygnYyazX4NOEBFpXryJzYJxCeb_5P5zPirj67qDld9kyuLJvC-rYo4/s1600/fallfruitcrisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4bGgcuLJxyL4Im-zsu8oygkFVolMrr_u0ksMp5CXOFuVf50UFCZ-sLSQVzbJbz8uPKtKv525-TvIW6oQFI-IOAygnYyazX4NOEBFpXryJzYJxCeb_5P5zPirj67qDld9kyuLJvC-rYo4/s320/fallfruitcrisp.jpg" width="320" /></a></div>
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The perfect ending for a wine and cheese night over at my cousins house. Fall Fruit Crisp, a lovely combo of fresh fall fruit, the crunch of first harvest walnuts under a crispy crumble topping. A universal hit, and using 1 cup ramekins you get perfect portion control.<br />
<br />
You'll want to use firm fruit that is ripe like a Bosc pear instead of the softer Bartlett variety. Similarly you'll want to use a firm ripe apple like a Fuji, Gala or Granny Smith over a softer Red or Golden Delicious. The firm fruit holds its shape during baking, the softer cooks to mush and the texture is just wrong in this Fall Fruit Crisp.<br />
<br />
<i><b><span style="font-size: large;">Fall Fruit Crisp</span></b></i><br />
<i><b>Filling</b></i><br />
<br />
<ul>
<li><i>3 pears - peeled,cored and 1/2" dice</i></li>
<li><i>3 apples - peeled, cored and 1/2" dice</i></li>
<li><i>1/2 c dried cranberry</i></li>
<li><i>1/2 c brown sugar</i></li>
<li><i>1/2 c chopped walnuts</i></li>
<li><i>1 t cinnamon</i></li>
<li><i>1/4 t ground nutmeg</i></li>
<li><i>pinch of salt</i></li>
</ul>
<br />
<i><b>Topping</b></i><br />
<br />
<ul>
<li><i>1 c brown sugar</i></li>
<li><i>3/4 c flour</i></li>
<li><i>3/4 c quick cooking oats (not instant)</i></li>
<li><i>1/4 c chopped walnuts</i></li>
<li><i>1 t cinnamon</i></li>
<li><i>1/2 salt</i></li>
<li><i>1/2 c COLD unsalted butter cubed</i></li>
</ul>
<br />
<i><br /></i>
<i>Preheat oven 375F convection, 400F without convection</i><br />
<i><br /></i>
<i>Peel, core and dice apples and pears. Add to mixing bowl. Add dried cranberry, walnuts, brown sugar, salt and spices. Toss lightly to combine. Set aside while making topping.</i><br />
<i><br /></i>
<i>To make topping in food processor add all ingredients and pulse a few times until butter is evenly crumbled in the topping and you can't see large pieces any longer.</i><br />
<i><br /></i>
<i>Take 6 ramekins and place on a baking sheet. Divide fruit filling evenly among the ramekins. Divide topping over the fruit filling evenly. Place in preheated oven and bake until rich golden brown, about 25-30 minutes. Serve warm with a dollop of fresh whipping cream.</i><br />
<br />frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-24296371194436057602016-10-09T12:19:00.002-07:002016-10-09T12:19:27.869-07:00Sausage and Spinach with fresh pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jKTRwFXYbOdWgmK2kim1kZ4xaKA-bi5mgIdTmAyKT8_9DFvue6EULssu2LVTJ7-sBRQcl97AM3ss-_XO7qO1_BLdq0C3xaMxEbP7twOvfSghzvGjX2OTs6Fl4BySESgQK5X6gq3ccLa_/s1600/30195336405_1462449e6c_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jKTRwFXYbOdWgmK2kim1kZ4xaKA-bi5mgIdTmAyKT8_9DFvue6EULssu2LVTJ7-sBRQcl97AM3ss-_XO7qO1_BLdq0C3xaMxEbP7twOvfSghzvGjX2OTs6Fl4BySESgQK5X6gq3ccLa_/s320/30195336405_1462449e6c_z.jpg" width="240" /></a></div>
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This was loosely adapted from a couple of recipes in this months Bon Appetite magazine. The big difference is that I purposely skipped the addition of heavy cream and avoided the cured meats...that some of the donor recipes called for. Its still not a low fat recipe but, dang is it tasty.</div>
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I finally got making pasta from scratch down. The pasta used here was fresh pappadrelle in style, with a few thinner ribbons more like tagliatelle. Call it "rustic cut" and be done. You are more than welcome to swap out fettuccini or other wide flat pasta for the recipe. That's the glory of pasta....similar shapes won't affect the taste.</div>
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I can promise you this, even my pickiest eater loved this pasta and came back for seconds.</div>
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<i><span style="font-size: large;"><b>Sausage and Spinach with Fresh Pasta</b></span></i></div>
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<i><br /></i></div>
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</div>
<ul>
<li><i>1 lb fresh pappadrelle or tagliatelle</i></li>
<li><i>1 lb mild Italian Sausage</i></li>
<li><i>1 lb baby spinach</i></li>
<li><i>1 stick butter (1/2 c)</i></li>
<li><i>2 shallots thinly sliced shallot</i></li>
<li><i>1.4 c minced fresh flat leaf parsley (or 2 T dried)</i></li>
<li><i>1-2 ladles boiling pasta water</i></li>
</ul>
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<i>Add salt to pasta water until it is has the taste of the ocean (1/4c to about 2 quarts water) and bring to a boil.</i></div>
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<i>Break up sausage and brown with a little bit of olive oil to get it started. Add sliced shallot and saute until translucent. </i></div>
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<i>Add fresh pasta to salted boiling water and cook 1-2 minutes until al dente. Scoop out the noodles with a spider and tongs and add to sausage mixture. Add Spinach. Add butter and parsley and 1 ladle pasta water. Toss to coat pasta with sauce and sausage. Toss until spinach is wilted. IF sauce is too thick thin with additional pasta water.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOG-AjMiksnWcf3Js1P0QssM2smSjn8aFlXr5g7VWrRYwI1dwBoGMMXcHqAgeOSlcdWEVRu-9Y5ywrPda546FS1lC9oNcRZTxGJIFaXuAgXgy0i6hId1AaTBJU6efxlCGgTUuLotz9N5v/s1600/30080787422_5c6b06889b_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOG-AjMiksnWcf3Js1P0QssM2smSjn8aFlXr5g7VWrRYwI1dwBoGMMXcHqAgeOSlcdWEVRu-9Y5ywrPda546FS1lC9oNcRZTxGJIFaXuAgXgy0i6hId1AaTBJU6efxlCGgTUuLotz9N5v/s320/30080787422_5c6b06889b_z.jpg" width="240" /></i></a></div>
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<i>Serve with fresh grated Parmesan cheese and a nice Pinto Grigio white wine</i></div>
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<br />frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-76786644761632899832016-10-09T11:49:00.000-07:002016-10-09T11:49:15.270-07:00Lime Custard Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxE1HTt1aBS933RV21FaUKs1LzQmmIkewgprRgSPXoP0pBdvmedoGAFyVFapM3Prgbq_LeaRaToOR1FZU-dMpITs2XJXm3e6yCsG527k94S1enefBQfBBAQSs6Zdi3P2CI1qmJPk1avDjL/s1600/29588977313_940465714e_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxE1HTt1aBS933RV21FaUKs1LzQmmIkewgprRgSPXoP0pBdvmedoGAFyVFapM3Prgbq_LeaRaToOR1FZU-dMpITs2XJXm3e6yCsG527k94S1enefBQfBBAQSs6Zdi3P2CI1qmJPk1avDjL/s320/29588977313_940465714e_z.jpg" width="240" /></a></div>
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I love Key Lime Pie, but here in my corner of L.A the Key Lime is not easily found, and if you do find it, its stupid expensive. Step in the trusty basic Lime found at the corner groc...its limey and tasty enough and much easier to juice than a Key Lime.</div>
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Hint, and this applies to all citrus, to get maximum juice out of them. Have them at room temp, zap in the microwave 10 seconds and roll them on the counter with firm pressure prior to halving and juicing. This ensures maximum juice for your effort.</div>
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Salt. Its what balances sweet and sour and needed in this recipe. Don't omit as your cutting salt in your diet, remove elsewhere...there isn't much and it does make a difference in taste.</div>
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I'm assume you have your own favorite pie crust recipe and will skip providing here. I actually made an all butter crust for this that was really flakey and tasty, but any pie crust will work. </div>
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<i><b><span style="font-size: large;">Lime Custard Pie</span></b></i></div>
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</div>
<ul>
<li><i>1 9" pie shell prebaked</i></li>
</ul>
<br />
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<i><b>filling</b></i></div>
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</div>
<ul>
<li><i>1 c Lime juice</i></li>
<li><i>zest of one lime</i></li>
<li><i>2 cans (14.5 oz) sweetened condensed milk</i></li>
<li><i>2 whole eggs</i></li>
<li><i>1/4 t salt</i></li>
<li><i>2-3 drops green food color</i></li>
</ul>
<br />
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<i>Bake pie shell according to your recipe instructions. When lightly browned remove from oven. Reduce heat to 325F.</i></div>
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<i>Zest one lime first then juice. Juice enough limes to make 1 cup lime juice. Mix, zest, juice, eggs, sweetened condensed milk, salt and food coloring until well blended. Pour into baked pie shell and place in oven for 25-30 minutes until just set. It will still jiggle some and should not be browned on top. Cool to room temp then place in fridge for at least 2 hours until well chilled. Serve with a dollop of fresh whipped cream...or cool whip if thats your thing.</i></div>
<br />frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-57525852077077715722016-10-02T11:19:00.000-07:002016-10-02T11:19:48.003-07:00Oven Butter Poached Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK47KcYSLtIQlYVCL2_rmacF_Vi1O0z2VB92J4oyMU1Od08aOEIx_DPnWXw3tTwiC7YsvMvYF5Rxw4m_fX0PKkZyGDyJK2T-LAzH9q8i3AdR6SIRy6M1u0vgf1YgArnOAgU8KmIISDW-H6/s1600/30069548305_e23cfafb67_z+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK47KcYSLtIQlYVCL2_rmacF_Vi1O0z2VB92J4oyMU1Od08aOEIx_DPnWXw3tTwiC7YsvMvYF5Rxw4m_fX0PKkZyGDyJK2T-LAzH9q8i3AdR6SIRy6M1u0vgf1YgArnOAgU8KmIISDW-H6/s320/30069548305_e23cfafb67_z+%25281%2529.jpg" width="240" /></a></div>
<br />
A similar version of this recipe exists on this blog. This version is a bit lighter, who am I kidding, one less stick of butter isn't really lighter. To amp up the flavor I toss in chopped garlic and wine to make things a bit tastier.<br />
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Cooking with wine is a no brainer, use any good wine you'd drink that doesn't break the bank. Added bonus when you cook with a wine and serve it at the table there's a pairing that magically happens on the palette. I used a Pinot Grigio, but Pinot Gris or even Chardonnay will work.<br />
<br />
I use large shrimp for this as they have better flavor and are easier to eat. The 21-25 size are ideal for this finger food...not a fine dining experience, but casual dining where you grab it by the tail and enjoy. Be sure to have a bowl next to you to catch the remaining tails.<br />
<br />
<i><span style="font-size: large;">Oven Butter Poached Shrimp</span></i><br />
<br />
<ul>
<li><i>2 lbs large shrimp</i></li>
<li><i>3 sticks unsalted butter</i></li>
<li><i>1 c dry white wine</i></li>
<li><i>1 t kosher salt</i></li>
<li><i>1/4-1/2 t red pepper flakes</i></li>
<li><i>1/4 c minced fresh parsley</i></li>
<li><i>3 cloves garlic minced</i></li>
</ul>
<br />
<i><br /></i>
<i>Preheat oven to 375f</i><br />
<i><br /></i>
<i>Wash and shell/devein the shrimp leaving the tail on.</i><br />
<i><br /></i>
<i>Gently heat butter until just melted. Add wine, salt, pepper flakes to taste, parsley and garlic. Whisk to combine.</i><br />
<i><br /></i>
<i>Place shrimp in a 9X13 baking dish. Pour over butter mixture. Bake 20-25 minutes until no longer pink and cooked through. </i><br />
<i><br /></i>
<i>Ladle into bowls. Serve with crusty bread to soak up the luscious poaching liquid.</i>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-90689117984360001372016-09-25T10:02:00.000-07:002016-09-25T10:08:21.254-07:00Limoncello Bread Pudding <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLzbmlIl2s6bh7gCzDGVOcuSMkNE54V08iQtSwYUEPXAIVr8S3lIbfzaQr0DmK-cKOZlbt_le0fV6aVZ-rgkVx03ok9RuvCLd6Dkw7Esjk1SisNL0vMSGbxpqe0An59URr90K_BHTbPaQ/s1600/Limoncello+Bread+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLzbmlIl2s6bh7gCzDGVOcuSMkNE54V08iQtSwYUEPXAIVr8S3lIbfzaQr0DmK-cKOZlbt_le0fV6aVZ-rgkVx03ok9RuvCLd6Dkw7Esjk1SisNL0vMSGbxpqe0An59URr90K_BHTbPaQ/s320/Limoncello+Bread+Pudding.JPG" width="320" /></a></div>
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Universal hit. Not a sad face in the crowd when I unveiled it last night at an evening of wine and cheese or with the samples left at home. <br />
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What to do when you have an abundance of lemons has been addressed before, make <a href="http://frazgofeasting.blogspot.com/2008/03/2-lives-for-10-lemonslimoncello-time.html" target="_blank">limoncello</a>. Then what do with all the limoncello you have floating around is the next question, why make stuff with it.<br />
<br />
This recipe is a conglomeration of several I found on the web. I used more common ingredients to ensure ease of duplication.<br />
<br />
For the bread I grabbed a simple rustic white bread, but really texas toast or an Italian loaf will work just fine. Don't make yourself crazy trying to find things like Challah or Brioche loaves. The key to the bread absorbing all of the egg mixture is to buy it a few days prior to making your bread pudding and leave it on the counter so it dries out some. Stale bread absorbs custards better, remember that factoid for all bread puddings.<br />
<br />
<i><b><span style="font-size: large;">Limoncello Bread Pudding</span></b></i><br />
<i><b>Bread Pudding</b></i><br />
<br />
<ul>
<li><i>1 1/2 c Half and Half</i></li>
<li><i>7 eggs</i></li>
<li><i>1 t vanilla</i></li>
<li><i>pinch of salt</i></li>
<li><i>1/2 c sugar</i></li>
<li><i>1/4 c limoncello</i></li>
<li><i>zest of 1/2 lemon</i></li>
<li><i>2 quarts bread cubes.</i></li>
</ul>
<br />
<i><br /></i>
<i><b>Glaze</b></i><br />
<br />
<ul>
<li><i>2 cups powdered sugar</i></li>
<li><i>zest of 1/2 lemon</i></li>
<li><i>juice of 1 lemon</i></li>
<li><i>1-2T limoncello</i></li>
</ul>
<br />
<i><br /></i>
<i>Cube bread into 1/2 inch cubes. Keep crust as that adds color and texture to your bread pudding.</i><br />
<i>Combine eggs, half and half, vanilla, salt, sugar, limoncello, and zest. Whisk well until combined. Pour over bread cubes. Toss lightly to coat all cubes.</i><br />
<i><br /></i>
<i>Let set on counter 20 minutes. Toss occasionally to keep bread completely covered in custard mixture.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUq0mHEyJ-KHvy8UtoQpYAvytPcXRhb-ptNDm_gXhP-rJ16jNFPXeRv6SuoovrBWmOvTuAWg3HSQiH2eOGrnBHeE680CoKdyO59VMX-ezlWFoErj69X7BaP73aimOxpm-Z3PD8-NUb1z9l/s1600/Bread+pudding+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUq0mHEyJ-KHvy8UtoQpYAvytPcXRhb-ptNDm_gXhP-rJ16jNFPXeRv6SuoovrBWmOvTuAWg3HSQiH2eOGrnBHeE680CoKdyO59VMX-ezlWFoErj69X7BaP73aimOxpm-Z3PD8-NUb1z9l/s320/Bread+pudding+batter.jpg" width="320" /></i></a></div>
<i><br /></i>
<i><br /></i>
<i>Preheat oven to 325.</i><br />
<i>Generously butter the bottoms and sides of 5-6 small ramekins. Spoon in bread mixture until within a half inch of the top of ramekin.</i><br />
<i><br /></i>
<i>Place filled ramekins on baking sheet. Spritz aluminum foil with non-stick cooking spray and cover with foil sprayed side down on the ramekins. Bake 20 minutes. Remove foil. Bake additional 20-25 minutes until puffed and golden and tests clean with a tooth pick.</i><br />
<i><br /></i>
<i>Cool. </i><br />
<i><br /></i>
<i>Prepare glaze by combining powdered sugar, zest, and juice of lemon. Add limoncello as needed to thin to consistency of heavy cream. Spoon glaze over the bread pudding just prior to serving.</i>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-85070647062930699282016-09-16T16:12:00.000-07:002016-09-16T16:12:05.484-07:00Watermelon Rind Pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rHyuemLK1Ru_4Y9fAIMd3dI-GaA7sVMx9j48UHCCL_3cauLzI9_0cPsRIeTQWZuqhPEFotb8uC2PyfZZEWEr2kkYxLG-GMr_J17VyAToyJktmUReGWgy1WdL4K7xxql4bsuM7FiZdv8p/s1600/WRP+Done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rHyuemLK1Ru_4Y9fAIMd3dI-GaA7sVMx9j48UHCCL_3cauLzI9_0cPsRIeTQWZuqhPEFotb8uC2PyfZZEWEr2kkYxLG-GMr_J17VyAToyJktmUReGWgy1WdL4K7xxql4bsuM7FiZdv8p/s320/WRP+Done.jpg" width="240" /></a></div>
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Nostalgia alert. One of the treats I remember on my Grandma Jasovec's farm in Ely Minnesota growing up was her watermelon pickles. Being a depression era housewife she was particularly thrifty and nothing went to waste. That includes the bitter watermelon rind. Think of sweet and sour with the warming spice of cinnamon, clove and allspice on the back note. Really a tasty treat and a childhood favorite.<br />
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Flash forward a few more decades and I've been craving these for a while. I have my grandmother's canning book and recipe so that's a big leap forward. The hold up in making them however was finding one of the key ingredients...pickling lime. You'd think in a city the size of Los Angeles it could be found, but you'd be wrong. Google searches didn't turn up the ingredient either. The purpose of the lime is to keep the rind green and soften it.<br />
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Sooo...off the the google board I went. I found several recipes that called for soaking the cut rind in salt, kosher salt to be specific to soften and keep the color. It is important to use kosher salt as the iodized crap will discolor the pickles.<br />
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That seemed easy enough to sub out and try. The rest of the recipe is from my Grandmother's canning book ca 1930??? from when she was a young housewife.<br />
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FYI...a 9.5 lb watermelon yielded the needed rind for the recipe. The edible flesh...cube and toss into a feta salad or similar. Maybe watermelon sorbet or sherbet?<br />
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<i><b><span style="font-size: large;">Watermelon Rind Pickles</span></b></i><br />
<i><b>brine</b></i><br />
<br />
<ul>
<li><i>2 quarts hot water</i></li>
<li><i>1/2 c kosher salt</i></li>
</ul>
<br />
<i><b>Pickles</b></i><br />
<br />
<ul>
<li><i>4 lbs watermelon rind cut into 1/2'X1" cubes</i></li>
<li><i>4 c water</i></li>
<li><i>4 c white vinegar</i></li>
<li><i>4 c sugar</i></li>
<li><i>3 cinnamon sticks cut in half</i></li>
<li><i>1 T whole allspice</i></li>
<li><i>1 t whole cloves</i></li>
<li><i>5-6 sterilized pint jars, lids and rings</i></li>
</ul>
<br />
<i><br /></i>
<i>Day 1. Cut watermelon into 1 inch slices. Cut the slices at 1/2 inch leaving roughly 1/2" by 1" cubes. Place rinds into a large non-reactive pan (stainless steel). Dissolve kosher salt in the hot water and pour over the watermelon rinds. Keep covered at room temp for 18-24 hours. Stir occasionally to ensure all rinds get a good soak in the brine.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUX67fSjxN91WkfN22pfKgp3DKpMjH_ZDa5pidqpmPSG0u5HrXnAnMf_BNfgntvvPqmKuyRwD6pL0_IvsMoa1ibC2-_wyCnGsKjONWVGcWGqjT8qYLhQ7mLl_sNMXcki8Lkha4OvCpPb4/s1600/WRP+cubed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUX67fSjxN91WkfN22pfKgp3DKpMjH_ZDa5pidqpmPSG0u5HrXnAnMf_BNfgntvvPqmKuyRwD6pL0_IvsMoa1ibC2-_wyCnGsKjONWVGcWGqjT8qYLhQ7mLl_sNMXcki8Lkha4OvCpPb4/s320/WRP+cubed.jpg" width="240" /></i></a></div>
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<span style="font-size: x-small;"><i>cubed and ready for brining</i></span></div>
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<i>Day 2. Drain Rinds. Fill pot with cold water and let stand 15 minutes. Drain and rinse in colander.</i><br />
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<i>In large non-reactive pot add water, vinegar, sugar and spices. Bring to boil and stir until sugar is dissolved. Add watermelon rind. Bring to hard boil and then reduce heat to soft boil. Cook until translucent about 1-1 1/2 hours.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH-SaipVo5PuBp-uY_QMNjzA52mihh6R07kTZKfiEc4-ofFLJ1BBYoLnrc3coO-sNhbpBBXdWdd5L_HVpueZ5dXdrw9MvmOcGnl2tf3Cmj7WCmH_e-33POm8yW6x-Xvl05co1b5yEJm9a/s1600/WRP+Simmer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH-SaipVo5PuBp-uY_QMNjzA52mihh6R07kTZKfiEc4-ofFLJ1BBYoLnrc3coO-sNhbpBBXdWdd5L_HVpueZ5dXdrw9MvmOcGnl2tf3Cmj7WCmH_e-33POm8yW6x-Xvl05co1b5yEJm9a/s320/WRP+Simmer.jpg" width="240" /></i></a></div>
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<span style="font-size: x-small;"><i>simmering rinds not quite got their pickle on</i></span></div>
<i>When pickle is translucent pack pickles into sterilized hot canning jars. Top with pickling liquid to within 1/4 inch of top of jar. Add Lids and tightly fasten rings. Let set 1 week to cure before eating.</i><br />
<i>I put a half cinnamon stick and try to get some of the allspice and cloves in each jar so you see what the flavors are as well as taste them.</i>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-90270615986115121502016-09-08T09:02:00.000-07:002016-09-08T09:02:31.369-07:00Blueberry Streusel Coffee Cake<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZnOdsGVWvWQ84VVMDDF6NK3LbSbWXYmgmxCQ0Ui2c32twiGwbR2bmHJ2pBIbuDxf97gFTekVWBskLpEBb9hDONxEsKSrMDJ6-3INKQ3u413XO2PkKtdkvBzfzwFFHVq61A9rZ24YEX6f/s640/blogger-image--985808941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZnOdsGVWvWQ84VVMDDF6NK3LbSbWXYmgmxCQ0Ui2c32twiGwbR2bmHJ2pBIbuDxf97gFTekVWBskLpEBb9hDONxEsKSrMDJ6-3INKQ3u413XO2PkKtdkvBzfzwFFHVq61A9rZ24YEX6f/s640/blogger-image--985808941.jpg" /></a></div>
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Few things are universal hits in my house of picky eaters. This one was a home run with all involved. Whats not to like...oodles of wild blueberry suspended in a light cake with a cinnamon streusel topping. Lifes good and its a frequent request that disappears in one day.</div>
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Let me again extol the virtues of fresh frozen wild blueberries. Get them, they have intense real flavor packed into those tiny nuggets. None of that gritty flavorless qualities of the commercially grown grape sized monstrosities. To quote my friend Mary Fox, "don't make me hurt you..." Get the real thing a delightful frozen wild blueberry.'</div>
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Another ingredient is not a staple but worth the couple of bucks to get is real buttermilk. It brings a righteous tang to the cake and the perfect crumb. Yes I know you can fake buttermilk with whole milk and vinegar or lemon juice, but the flavor is off and affects the crumb quality as well. What you don't use in the coffee cake...use it in batch of pancakes.</div>
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<i><b><span style="font-size: large;">Blueberry Streusel Coffee Cake</span></b></i></div>
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<i><b>Topping</b></i></div>
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</div>
<ul>
<li><i>1/4 c flour</i></li>
<li><i>1/4 c brown sugar</i></li>
<li><i>1 t cinnamon</i></li>
<li><i>2 T soft butter</i></li>
<li><i>pinch kosher salt</i></li>
</ul>
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<i><b>Cake</b></i></div>
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<ul>
<li><i>2 c flour</i></li>
<li><i>1 T baking powder</i></li>
<li><i>3/4 t baking soda</i></li>
<li><i>1/2 t kosher salt</i></li>
<li><i>2 eggs</i></li>
<li><i>1 c butter milk</i></li>
<li><i>1/4 c melted butter</i></li>
<li><i>1 t vanilla</i></li>
<li><i>1 c frozen blueberries thawed</i></li>
</ul>
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<i>Preheat oven to 350F.</i></div>
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<i>Butter bottom and sides of an 8X8 glass baking dish.</i></div>
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<i>Combine topping ingredients. Cut in butter with fork until soft crumbs form and butter is incorporated. Set aside.</i></div>
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<i>Melt butter and cool until no longer hot to the touch. Combine dry ingredients and whisk together to combine. Combine buttermilk, eggs , vanilla and stir to combine. Add cooled melted butter to the buttemilk mixture. Slowly add dry mixture to buttermilk in small batches stirring to just absorbed. Over stirring will toughen the final product so stir lightly and only until combined</i></div>
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<i>Gently fold in the frozen blueberries. Pur batter into prepared pan. Bake in preheated oven 40-45 months until cake tests clean with a tooth pick and is golden brown.</i></div>
frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-6630586498658709482016-08-30T08:51:00.001-07:002016-08-30T08:51:59.735-07:00Pear Honey Preserves - perfect addition to a cheese board<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgPSz7dAat80a7_OGiN16uSdAIAK1CIMVttAitgyBD07px4Lck35XgiQmNX8XFh5AHb8hUUOqMLofaH26KiFIfxg9ofd0h-R3QCG5BtyLwhjuIeXhv6RbwP0KThXSd8gq3VFYRKSiBEey/s640/blogger-image-1356137739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgPSz7dAat80a7_OGiN16uSdAIAK1CIMVttAitgyBD07px4Lck35XgiQmNX8XFh5AHb8hUUOqMLofaH26KiFIfxg9ofd0h-R3QCG5BtyLwhjuIeXhv6RbwP0KThXSd8gq3VFYRKSiBEey/s640/blogger-image-1356137739.jpg" /></a></div>
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The picture tells the whole story in 4 frames. From white mass of sugar and pears to a honey colored thick preserve. What it can't give you is the wonderful taste of this preserve especially when mated to a fatty cheese like a triple creme brie or even better a tart stinky cheese like Stilton. Heaven. Sheer unadulterated pleasure on the palate.</div>
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Difficult? Hardly. Time consuming yes, but isn't anything worthwhile take a bit of time out of the day. If you can stir and watch a pot simmer you have the needed skill set.</div>
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The only special equipment you need is one of those canning car thingy's for lifting sterilized jars from their boiling water bath. </div>
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Pears are bountiful and cheap this time of year and it doesn't matter what variety you use. I had a plethora to chose from and went with the more common and easy to find Bartlett's.</div>
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<i><b><span style="font-size: large;">Pear Honey Preserves</span></b></i></div>
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<ul>
<li><i>8 cups chopped pears (about 15)</i></li>
<li><i>8 cups sugar</i></li>
<li><i>1 c lemon juice</i></li>
</ul>
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<i>Peel, core and quarter pears. Slice pears into 1/2" slices.</i></div>
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<i>Add pears to heavy bottom pan. I used a non-stick Calphalon pot for ease of clean up, a friend duplicating the recipe used a heavy stainless steel pan and the cooking time was considerably shorter than a non-stick pan. </i></div>
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<i>Add sugar and toss to coat. Add lemon juice. Stir softly to dissolve sugar. Bring heat to medium high and stir until it comes to a boil. Once at a boil reduce heat to low and simmer 2-3 hours until syrupy and deep honey colored. Stir occasionally while simmering to keep from sticking to pan. Stir gently so as not to break up fruit chunks.</i></div>
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<i>Once mixture has reached desired color and consistency ladle into sterilized jars and cap tightly with canning lids and rings.</i></div>
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<i>Serve with cheese board or spoon into your morning oatmeal for a sweet treat.</i></div>
frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-25202820442649625922016-06-07T09:19:00.001-07:002020-03-11T10:36:59.957-07:00Peanut Butter Cup Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQuNGFFRgtVFwfr0i5FM6cP8NgYYZIZ5_KhiOX-ZfHUYgVokwLd3gasqKsRf6hEvE5XEUVXbZ8lSs28eCB7P3QpqxwpK_AoLTufgxox158V4ioKZ5PNShcYXaflJYEENNZUWbNX4vggTU/s1600/June+back+up+2016+137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQuNGFFRgtVFwfr0i5FM6cP8NgYYZIZ5_KhiOX-ZfHUYgVokwLd3gasqKsRf6hEvE5XEUVXbZ8lSs28eCB7P3QpqxwpK_AoLTufgxox158V4ioKZ5PNShcYXaflJYEENNZUWbNX4vggTU/s320/June+back+up+2016+137.JPG" width="320" /></a></div>
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My oldest child had her birthday yesterday. She detests cake, she really does. No biggy she loves cheesecake and that's a pretty easy one to pull off. Her order this year was "candy cheese cake". TH is that? We talked a bit and came up with peanut butter cheese cake with mini peanut butter cup candies baked into it and as garnish. WINNER. Even the cheesecake hater in the house loved this one.<br />
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The interwebs were filled with recipes for peanut butter cheese cake, but the crusts were just wrong for what we wanted. This recipe is a combo of several plus my favorite stand by crust. Tasty for sure.<br />
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<i><b><span style="font-size: large;">Peanut Butter Cup Cheesecake</span></b></i><br />
<br />
<ul>
<li><i>3 c Oreo or similar chocolate creme cookie crumbles</i></li>
<li><i>1 stick butter</i></li>
<li><i>pinch of salt</i></li>
<li><i>2 lb cream cheese</i></li>
<li><i>1 c peanut butter</i></li>
<li><i>1 1/2 c sugar</i></li>
<li><i>2 t vanilla</i></li>
<li><i>2 T corn starch</i></li>
<li><i>4 eggs</i></li>
<li><i>pinch of salt</i></li>
<li><i>2 8 oz bags of mini peanut butter candies</i></li>
<li><i>chocolate syrup</i></li>
</ul>
<br />
<br />
Preheat oven to 350F<br />
<br />
Put cookie crumbles and salt in food processor. Pulse until fine crumbs are created. Drizzle butter over the running processor until all butter incorporated. Pat into bottom and up 1 inch on the side of a 9" X 3" tall spring form pan. Bake 10 minutes. Remove from oven and cool.<br />
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Put sugar, corn starch, room temperature cream cheese, peanut butter and vanilla in the mixing bowl. Attach whisk and beat until smooth. Reduce speed and add eggs one at a time, beating until each is just incorporated. <br />
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Spray inside of the spring form pan with nonstick cooking spray. Line outside of pan with aluminum foil. Place prepared spring form into a large pan or roaster. Sprinkle 1 8oz bag of peanut butter candies over the chocolate cookie crust. Add cream cheese mixture to the spring form pan. Place in oven. Fill roaster with hot water about half way up the side of the spring form pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitY0l0hVcd0OQddt7J5J0VcdsRzaVMvgvY9fRm7QJL_KjJc_f20jV1RUySDUWJgMJAWSFQukycITnsAknaXHjdOPWownDE5-Lk_R3paMMlmjkfB_IR6aOHfBRRSQxWDXh5WZfKadCdW3hz/s1600/June+back+up+2016+132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitY0l0hVcd0OQddt7J5J0VcdsRzaVMvgvY9fRm7QJL_KjJc_f20jV1RUySDUWJgMJAWSFQukycITnsAknaXHjdOPWownDE5-Lk_R3paMMlmjkfB_IR6aOHfBRRSQxWDXh5WZfKadCdW3hz/s320/June+back+up+2016+132.JPG" width="320" /></a></div>
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Bake 2 hours at 350f. This cheesecake's top burns easily so you need to keep watch on it. AT about 1 hour, 1 hour 20 minutes it will be golden brown. At that point cover loosely with aluminum foil and continue baking. At end of baking time, turn off oven and crack open the oven door. Let sit in cooling oven for an hour. At end of hour put on cooling rack and cool to room temperature. When room temperature remove sides of spring form pan and then chill in refrigerator.<br />
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To serve, garnish with a drizzle of chocolate syrup and add few mini peanut butter cup candies from the remaining bag.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlKvuMuCO9RoneWGls-Fofb1b4UUlj6pIpavBC5nMCU8h8dzmHWzVxqDhNKvk5W0DCK10lU1kVTrJxzmM5Kbu7-7NL5FAKTJ9bsnT13oVV5nHNdjS_M-8WGG8z05wK4NGgqqgDSNJR3QD/s1600/June+back+up+2016+134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlKvuMuCO9RoneWGls-Fofb1b4UUlj6pIpavBC5nMCU8h8dzmHWzVxqDhNKvk5W0DCK10lU1kVTrJxzmM5Kbu7-7NL5FAKTJ9bsnT13oVV5nHNdjS_M-8WGG8z05wK4NGgqqgDSNJR3QD/s320/June+back+up+2016+134.JPG" width="320" /></a></div>
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golden brown top prevented from burning with aluminum foil</div>
frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-20972417219246742952016-05-30T08:55:00.000-07:002016-05-30T08:55:33.081-07:00Roasted Peach Sherbet<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSwfYX0rOQP0_95Ns40LLUdsdgtxC52gqIiVhd1SCvMC-42DQ8bNfaRoautvARZnqhhha4TbYMUdsx_YNP-bvv9pIo0r5FS9SbIPSWiyZxT744KSDcCBodYxcPCZWfsIR0FwvhqXmNLX9/s640/blogger-image--1302825814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSwfYX0rOQP0_95Ns40LLUdsdgtxC52gqIiVhd1SCvMC-42DQ8bNfaRoautvARZnqhhha4TbYMUdsx_YNP-bvv9pIo0r5FS9SbIPSWiyZxT744KSDcCBodYxcPCZWfsIR0FwvhqXmNLX9/s640/blogger-image--1302825814.jpg" /></a></div>
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I love Sherbet, its even easier to make than ice cream. Why? None of that custard making and worrying about scrambling the egg because your mixture is to hot,</div>
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This Sherbet is quite the taste treat. One can use fresh peaches but we are really a few weeks short of them here so I opted for frozen peaches. If using fresh you can cut your roasting time by 10-15 minutes.</div>
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Using buttermilk and sour cream instead of half and half really works magic in the sherbet. I adds just the right tang to offset the super sweetness of the roasted peaches. Yummo.</div>
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<i><b><span style="font-size: large;">Roasted Peach Sherbet</span></b></i></div>
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<ul>
<li><i>4 c frozen peaches</i></li>
<li><i>1 c sugar </i></li>
<li><i>1/2 vanilla bean</i></li>
<li><i>pinch salt</i></li>
<li><i>1 c butter milk</i></li>
<li><i>1/3 c sour cream</i></li>
</ul>
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<i>Preheat oven to 425F</i></div>
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<i>In 8X8 oven safe baking dish add sugar, salt and peaches. Split vanilla bean lengthwise. Scrape out seeds and add seeds and pod to the peach mixture. Toss to combine. Bake in oven 50-60 minutes until the mixture is bubbling and sugar dissolved. Remove from oven. let cool and put into a container and cover. Refrigerate 2-3 hours until cold.</i></div>
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<i>In a large blender pour in buttermilk and sour cream. Remove vanilla bean pod from the peach mixure. Pour peaches and all the liquid into blender. Blend on high speed uintil smoot. Add mixture to ice cream maker and follow instructions to churn until smooth. Enjoy straight from ice cream maker or spoon off to freezer safe container and enjoy later.</i></div>
frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0tag:blogger.com,1999:blog-2049302646044613028.post-66914180533296603792016-05-21T16:02:00.002-07:002016-05-21T16:02:41.636-07:00Blueberry Rhubarb Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_hsJ5POwtLYboEfLTNlHoyi-o3GxZ_6lCyEHCBJZq3fdtz31Mjb218_41VkvHi06DbA8HrwHFSLAk6rSuU6YhMHzSwzK7ioSwlIzFO7qAAGUbE2pPxbyKIo-PueoOih4k3CBrsro6tVI/s1600/rhubarb+blueberry+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_hsJ5POwtLYboEfLTNlHoyi-o3GxZ_6lCyEHCBJZq3fdtz31Mjb218_41VkvHi06DbA8HrwHFSLAk6rSuU6YhMHzSwzK7ioSwlIzFO7qAAGUbE2pPxbyKIo-PueoOih4k3CBrsro6tVI/s320/rhubarb+blueberry+pie.jpg" width="320" /></a></div>
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Growing up spending summer with my Grandmothers in Ely Minnesota I managed to learn a few things about Blueberries and Rhubarb. FACT. They go together great in a pie. No kidding.<br />
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This version is based loosely on my Grandmothers recipes. I twisted it up with the inclusion of half a vanilla bean split and seeded to up the flavor quotient a bit. Just remember to fish out the pod before you mix the filling. <br />
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I'm also a blueberry SNOB to the nth degree. Those nasty grape size things sold in the grocery store certainly ARE NOT blueberries. They are gritty, lack flavor and not worth the hard earned cash you spend on them. What is however worth it is buying frozen wild blueberries from Trader Joe's or similar grocery store. Yes you pay a premium but what you gain in texture and flavor is worth every buck more they cost you over the domesticated stuff. Take that bit of wisdom to the groc your next trip and get the wild blueberries.<br />
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<i><span style="font-size: large;"><b>Blueberry Rhubarb Pie</b></span></i><br />
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<ul>
<li><i>2 sheets pie crust</i></li>
<li><i>3 stalks rhubarb</i></li>
<li><i>1 1/2 c sugar</i></li>
<li><i>1/2 c water</i></li>
<li><i>1/2 vanilla bean pod</i></li>
<li><i>3 c wild blueberries</i></li>
<li><i>3 T corn starch</i></li>
<li><i>pinch of kosher salt</i></li>
<li><i>1 egg</i></li>
<li><i>1 T water</i></li>
<li><i>2 t coarse raw sugar</i></li>
</ul>
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<i>Preheat oven to 425F</i><br />
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<i>Trim root end and leaves from rhubarb. Slice into 1/2" chunks. In non-reactive pan add sugar and 1/2 cup water. Add rhubarb. Split vanilla bean pod and scrape out seeds, adding seeds and pod to mixture. Stir to dissolve sugar over medium heat. When it begins to boil reduce heat and cook 5-8 minutes until rhubarb is just fork tender. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobOTMcLMFYDwxl4do5DGfuNcDvS9MMN7mPYdCOzEM6JsIWQnvEbYbVxiGX7TSaiRPoYOdcU14MZ2Cg_kvxOyxyYgV3JQWh7f77fhFr3BDuJ58qFhij8twkboVIoqIntmd2w6oC_ZJ0maL/s1600/rhubarb+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobOTMcLMFYDwxl4do5DGfuNcDvS9MMN7mPYdCOzEM6JsIWQnvEbYbVxiGX7TSaiRPoYOdcU14MZ2Cg_kvxOyxyYgV3JQWh7f77fhFr3BDuJ58qFhij8twkboVIoqIntmd2w6oC_ZJ0maL/s320/rhubarb+cooking.jpg" width="320" /></i></a></div>
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<i>Remove from heat. Remove vanilla bean pod. Add frozen blueberries and corn starch. Fold gently to combine. Set aside to cool.</i><br />
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<i>Roll out bottom crust and loosely fit into pie plate. Add cooled pie filling. Roll out remaining crust for the top of pie. Gently place top crust onto pie. Gently fold under into the bottom crust and crimp edges to seal. Cut steam slits into top crust. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3AQB-84_0S3ESMkgbpuTv5E6ECjJ4mlCgfqkBuyNKrqoUxszndcOBWRN4egI8qaL9SetbYSfXOp7ojG12notSofqe_7QGChbaN-rZrgK0M5dl1j11vuQ2wzCEe1HF8y2k8UCRhW1bExT/s1600/rhubarb+blueberry+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3AQB-84_0S3ESMkgbpuTv5E6ECjJ4mlCgfqkBuyNKrqoUxszndcOBWRN4egI8qaL9SetbYSfXOp7ojG12notSofqe_7QGChbaN-rZrgK0M5dl1j11vuQ2wzCEe1HF8y2k8UCRhW1bExT/s320/rhubarb+blueberry+filling.jpg" width="320" /></i></a></div>
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<i>Combine egg and 1T water, beat to incorporate. With a pastry brush, lightly coat the top crust with the egg wash. Sprinkle with coarse raw sugar. Place pie on a baking sheet to catch spills. Bake for 1 hour. At the half hour mark you may need to put foil on the edges of the pie to prevent from burning.</i><br />
<i>Cool on wire rack to room temp before serving.</i>frazgohttp://www.blogger.com/profile/17198308811995511973noreply@blogger.com0