tag:blogger.com,1999:blog-47633515738627551142024-02-07T02:55:22.798-06:00Tastebud Tart Daily FeatureTastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-4763351573862755114.post-25034944874730988872012-12-31T09:30:00.001-06:002012-12-31T09:30:22.021-06:00Coconut Flour Pancakes<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Okay. You know I have to be pretty excited about a recipe if I am actually posting to my blog. You know, my blog that hasn't seen me since May of this year....and infrequently before that. And I used to blog. Before Kitchen in the Market. It kinda eats up a lot of my time.</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Back to the recipe. I have been eating gluten-free for about 3 years now (!), but have had some difficulty finding a pancake recipe I really liked....and that the family liked. This is the one.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHUj-_RM3iYsc5-TETgV_OaM67y2vsAErcOJxyUgvB41J6udXYTlT8JUV-9ZqWTM43Daogi46OGrSK-WZlJWWfElVGJLrXAMFWwuJnWlnbp0uQF9YzgJWoOgDXYI8xiGZ6NTMu81hmzk/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHUj-_RM3iYsc5-TETgV_OaM67y2vsAErcOJxyUgvB41J6udXYTlT8JUV-9ZqWTM43Daogi46OGrSK-WZlJWWfElVGJLrXAMFWwuJnWlnbp0uQF9YzgJWoOgDXYI8xiGZ6NTMu81hmzk/s200/photo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">gluten-free Coconut Flour Pancakes</span></span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Coconut Flour Pancakes</span></span></b><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">makes about 12 pancakes</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1C brown rice flour</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3C coconut flour</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2T tapioca starch</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2T baking powder</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1T sugar</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2T coconut oil, melted</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 eggs, beaten</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 3/4C milk</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-whisk all dry ingredients together in a medium bowl</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-create a well in the center and add the wet ingredients</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-stir together until blended (the coconut flour may clump, so try to get them incorporated)</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-if the batter is a little too thick add about 1/4C milk at a time until you reach your desired consistency. (coconut flour is high in fiber and will soak up quite a bit of liquid) </span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-let sit while griddle heats up</span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-using a 2 oz (#16) scoop, pour batter onto heated griddle </span></span><br />
<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">-cook until golden brown on underside (some bubbles will form on top, but not as much as regular flour pancakes), then flip to cook other side</span></span><br />
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<span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy! </span></span><br />
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<br />Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-13154651777202147032012-05-21T07:10:00.002-05:002012-05-21T07:10:43.554-05:00recipe: 2 great summer sauces<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;">Recipes from my demo at the Morningside Women's Group today!</span></div>
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<span style="font-size: x-small;">The Romesco was served with roasted shrimp, and the Sweet Pea + Mint spread was served on top of bite-sized crostini rounds with chive blossom garnish.</span></div>
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<span style="font-size: x-small;"><b>Romesco Sauce</b><br />makes about 2C<br />1 1-inch thick slice of crusty bread, crust removed and cut into 1-inch cubes<br />1 large tomato<br />5 cloves garlic<br />1/2 cup almonds<br />2 medium red bell peppers<br />1/4 cup olive oil<br />2 tablespoons sherry vinegar<br />1 tablespoon smoked paprika<br />1 teaspoon Kosher salt<br />1/8 teaspoon cayenne pepper<br />• Preheat oven to 375°F. Line a baking pan with aluminum foil. Place almond, garlic,<br />bread and tomato on baking sheet and place in the oven. Roast almonds until<br />fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove<br />almonds and bread and continue roasting garlic until soft and tomato until tender,<br />about 20 minutes more. Remove from oven, let cool slightly and remove skin from<br />tomato and peel garlic.<br />• While other ingredients are roasting in the oven, roast peppers over an open flame on<br />a gas stove or grill until the skins are blackened. Place in a bowl and cover with<br />plastic wrap and let sit until cool enough to handle, about 20 minutes. Remove<br />charred skin, seeds, and cores.<br />• Place tomato, almonds, peppers, olive oil, vinegar, paprika, salt, and pepper in the<br />bowl of a food processor. Purée until smooth. Add bread as needed to thicken, and<br />process until smooth. Taste and season with additional salt and cayenne pepper as<br />needed.<br />• Place in and airtight container and place in the refrigerator until cool. Store<br />refrigerated up to 5 days.</span></div>
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<span style="font-size: x-small;"><b><span style="color: windowtext;">Sweet Pea + Mint Spread</span></b></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">makes approx. 1 1/2 cups</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">1 10 oz. bag frozen organic sweet peas, thawed (such as Sno
Pac)</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">1/4c fresh mint leaves</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">Juice of 1 lemon</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">Olive oil</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">Salt + Pepper</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">Chive Blossoms for garnish (optional)</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">-Place peas, mint + lemon juice in food processor</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">-Pulse to incorporate</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">-With processor on, drizzle in olive oil until desired
consistency </span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">-Season with salt + pepper</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">-Serve atop crostini or crackers + garnish with chive
blossoms.</span></span></div>
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<span style="font-size: x-small;"><span style="color: windowtext;">This spread is also outstanding on top of fish or thinned to
sauce pasta!</span></span></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-63555644622508110412011-11-07T09:08:00.000-06:002011-11-07T09:08:12.432-06:00Equipment: Kids' Tools in the Kitchen<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">I've been getting a lot of questions about how to get kids involved in the kitchen. What's safe? What's fun? What do you do?</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: x-small;"><br />
</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: x-small;">Here are some great tools to make meal prep a fun, safe + family friendly affair!</span></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Cutting = scary! However, there are 2 tools that can make it a bit safer for the little ones.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">1) Pumpkin Carving Knife: yes, that one from the kit! It has a safety blade that isn't as sharp as a regular knife, and is just right for little hands. Great for slicing vegetables + fruits.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">2) Zyliss Pizza Wheel: I've written about this before, and it's still a great choice. The handheld wheel gives kids more control over their motion, and keeps their little fingers out of the way. Great for cutting pizza (of course), slicing lunchmeat, chopping herbs, cutting hard veggies (carrots)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: x-small;">Of course, always make sure an adult is supervising any cutting by a child. </span></i></div><div style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: x-small;"><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: x-small;">A few ways kids can get involved in meal prep:</span></b></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: x-small;">cutting</span></li>
<li><span style="font-size: x-small;">measuring (AJ loves to measure anything)</span></li>
<li><span style="font-size: x-small;">stirring</span></li>
<li><span style="font-size: x-small;">shaking (place dry ingredient in a plastic bag, seal and have them shake)</span></li>
<li><span style="font-size: x-small;">pushing buttons (on your food processor, mixer, etc.) </span></li>
<li><span style="font-size: x-small;">washing (give them a sink full of soapy water and let 'em go...just no breakable items)</span></li>
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</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Have fun!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: x-small;"><br />
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</span></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-77547067202743566402011-10-17T09:38:00.000-05:002011-10-17T09:38:24.791-05:00Recipe: Slow Cooker Lentil Chili<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Fall is finally here! Soups, chili, warm mugs of yumminess. Aaaaaah. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Here is a quick and easy meal to throw together in the slow cooker and come home to lovely smells and dinner ready......</span></div><br />
<span style="font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Slow Cooker Lentil Chili</span></b><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">serves 8</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">cook time: 6 hours</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 medium onion, diced</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, minced</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2 C dried lentils, rinsed</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 28 oz can crushed tomatoes</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">6C water or veggie broth</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">3T chili powder</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2T cumin</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1t oregano</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">salt, pepper & cayenne to taste</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1T balsamic vinegar</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1T honey</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">sour cream and green onions, sliced for garnish</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-place first 5 ingredients in slow cooker in order listed</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-cover and cook on high for 4-5 hours or until lentils are almost tender</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-add dry spices to chili and stir</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-continue to cook for 1 more hour or until lentils are tender</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-adjust seasoning with salt, pepper & cayenne</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-add vinegar and honey and let sit about 10 minutes to incorporate flavors</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-garnish with green onions and sour cream, if desired</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Meat Eater Versions:</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">add any of the following proteins and reduce lentils by 1/2</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> -1.5# boneless leg of lamb , cut into 1 inch cubes</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> -1.5# beef chuck, cut into 1 inch cubes</span><br />
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</span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-60208562500815019882011-08-30T08:14:00.000-05:002011-08-30T08:14:50.582-05:00Food Find: Lunchbox<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Summer is over and school is here! My little guy is starting kindergarten, and he is very excited. Being his mother's son, he is most excited about taking his lunch everyday (it's always about food!).</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Since we're new to the whole lunchbox thing, I searched high + low for items that were eco-friendly AND easy for kids to use. Throw in a few über-cute items, and I'd be excited too!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Here's what we found:</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; font-family: Arial,Helvetica,sans-serif; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZujCcEdCpbGJhps5wkhBWgEavyMY6ehe0F60XUe00iy1u2l30DXZ9epX3D00_hh0A0npf76Occ6yg4m8IJqpJ4TzMldwCrbMoz7darVG2J5AvlRRarFHZ8eyVO4EnS0mz3REilR0Jh0/s1600/IMG_2422.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZujCcEdCpbGJhps5wkhBWgEavyMY6ehe0F60XUe00iy1u2l30DXZ9epX3D00_hh0A0npf76Occ6yg4m8IJqpJ4TzMldwCrbMoz7darVG2J5AvlRRarFHZ8eyVO4EnS0mz3REilR0Jh0/s320/IMG_2422.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Bento Box, über-cute accessories + lunchskins</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"> pictured: </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Leaflet Bento Box, Animal sauce holders, Bento forks + picks all from <a href="http://amazon.com/">Amazon.com.</a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><a href="http://www.lunchskins.com/">lunchskins </a>available at Seward Co-Op + online.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"> Once we got the lunchbox items squared away, we headed to Seward Co-op to let AJ pick out his favorite foods to pack. This is a great way to get your kids involved in making lunches...and making sure they eat it! It's amazing how many healthy foods they'll pick out when left to their own devices. Seward makes it extra fun because they can get their own mini cart to load up.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">I'm hoping to feature a great lunchbox meal every now and then to help us all get a little more creative. And I work better under pressure. ;-)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></div><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">What's your favorite way to pack lunch? Got any great packable meals to share?</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com2tag:blogger.com,1999:blog-4763351573862755114.post-24377253330372612452011-07-16T14:46:00.000-05:002011-07-16T14:46:32.215-05:00Recipe: Watermelon Rosé Granita<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I decided that for my first post in 3 months (so sorry! I've been busy.), it had better be a good one. One that addresses the current conditions...mentally + physically. So, for this hot, humid, sultry, mind-numbing week ahead of us, I present Watermelon Rosé Granita. And you don't have to do all that fork scraping business!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1NevbCKWZu5Fg9GxpekWMgtTLBcqMTaEbehgstRdGvDNUGAHl4iRCfgLFEjZzMORcblydw5lD5QkIzmxwg6AODR2BVb4UXnBCe6XIHX92W1uLOKtuaqY0SxOeMGKYHwur_Vwu0EVtkU/s1600/watermelon+granita+photo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1NevbCKWZu5Fg9GxpekWMgtTLBcqMTaEbehgstRdGvDNUGAHl4iRCfgLFEjZzMORcblydw5lD5QkIzmxwg6AODR2BVb4UXnBCe6XIHX92W1uLOKtuaqY0SxOeMGKYHwur_Vwu0EVtkU/s320/watermelon+granita+photo.jpg" width="196" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">photo by amber procaccini</span></td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="text-align: justify;"><span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Watermelon Rosé Granita</span></b><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">makes about 12 1/2C servings</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/2 medium watermelon, rind removed and cut into chunks (about 8 cups)</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1C dry Rosé wine</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 granulated sugar</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-In a small saucepan, heat wine + sugar together until sugar is dissolved. Let cool.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-In a blender, puree the watermelon</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-Mix wine + fruit together</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-Place mixture in a gallon size freezer bag (make sure it has a good seal!)</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-Lay bag flat in freezer, and ‘smoosh’ throughout the day to achieve desired consistency.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Serve as a granita or mix with fizzy water or soda for a refreshing beverage.</span></span></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-59520284900723023712011-04-19T15:40:00.000-05:002011-04-19T15:40:57.894-05:00Recipe: Baked Chickpea Polenta + Ramp Arugula Pesto<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">We had so much fun at the Blog Pantry event last night, held at Kitchen in the Market. Thanks for coming out and seeing our new space! Here are the recipes from our demo. All ingredients were purchased at Midtown Global market!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><b>Baked Chickpea Polenta</b><br />
adapted from Robin Asbell’s cookbook, <i>New Vegetarian</i>, Roman Chickpea Gnocchi<br />
Ingredients<br />
<br />
2 tablespoons butter<br />
3 cups whole milk <br />
2 cups garbanzo flour (or sub 1 C for 1C coarse corn meal)<br />
1 teaspoon salt <br />
2 large eggs <br />
1 cup Parmesan cheese<br />
1/4 cup parsley, minced<br />
<br />
Preheat oven to 425°F. Line a half-size baking sheet with parchment and grease with 1T butter<br />
-Place flours in a large stainless steel bowl and fit over a pan filled with 2” water (forming a double boiler)<br />
-Gradually whisk in milk until smooth<br />
-Bring water to a simmer, place bowl on top, add 1T butter and salt<br />
-Stir occassionaly until thickened (about 5-8 minutes)<br />
-Remove from heat. Whisk in eggs, Parmesan, and parsley<br />
-pour into baking sheet; let cool 30 minutes to 1 hr<br />
-Pre-heat oven to 425˚<br />
-Bake polenta for 20 minutes or until firm, and golden<br />
-allow to cool slightly<br />
-invert and cut desired shapes<br />
-serve warm or cold</span></div><br />
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<span style="font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Ramp + Arugula Pesto</span></b><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">makes approx 1 1/2C</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">4 ramps (wild leeks), root end trimmed</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2C arugula</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/2C parsley</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">juice of 1 lemon</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1C grated parmesan cheese</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/4C sunflower seeds</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">salt</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">olive oil</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-place all greens + herbs in bowl of food processor; pulse to chop</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-add lemon juice, sunflower seeds + parmesan; pulse to incorporate</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-with processor running, gradually add olive oil to desired consistency</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-season with salt</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-71440358766095838962011-04-15T13:03:00.000-05:002011-04-15T13:03:53.200-05:00Recipe: Strawberry + Cucumber Quinoa Salad<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Thanks, <a href="http://www.kare11.com/video/default.aspx?bctid=904438871001&odyssey=mod%7Cnewswell%7Ctext%7CFRONTPAGE%7Cfeatured#/Eco-eats+from+Midtown+Global+Market%3A++cucumber+%26+strawberry+/904438871001">KARE 11</a>, for having me on yesterday to talk eco-friendly dishes! <a href="http://kitcheninthemarket.com/">Kitchen in the Market </a>will have cooking demos from 1-3PM this Saturday, April 16th in conjunction with <a href="http://www.doitgreen.org/node/1950">Midtown Global Market's Earth Day Celebration</a>. Here's the recipe....</span></div><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><b>Cucumber + Strawberry Quinoa Salad</b></span></div><span style="font-size: x-small;"><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">serves 6</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 box quinoa, cooked according to directions + cooled</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 pint organic strawberries</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1 large cucumber</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/4C feta cheese, crumbled</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">1/4C fresh mint, chopped + extra for garnish</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">olive oil</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">salt + pepper</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-rinse strawberries, hull (remove stem) and cut into 1/4s</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-peel cucumber + cut in half horizontally; remove seeds + cut into cubes</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-combine fruit in a large bowl with mint + feta</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-drizzle with olive oil until moist, season with salt + pepper to taste</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">-serve fruit over quinoa, garnish with fresh mint</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-58897683611805710012011-03-28T08:54:00.000-05:002011-03-28T08:54:17.569-05:00Recipe: Savory Cherry CrostatasThanks, Fox9, for having me on Saturday morning! We made Savory Cherry Crostatas...and they're really good! The recipe looks long + complicated, but it's really not. I prefer to make my pie crust, but the grocery store kind works just as well!<br />
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<div style="width: 320px;"><a href="http://www.myfoxtwincities.com/dpp/morning_news/in-the-kitchen%3A-cherry-crostatas-mar-27-2011">In the Kitchen: Cherry Crostatas: MyFoxTWINCITIES.com</a></div><div style="width: 320px;"><br />
</div><u> <strong>Savory Cherry Crostatas</strong></u> <br />
Servings: 24 appetizers<br />
<strong>Pie Crust</strong><br />
<u>Ingredients:</u><br />
<ul><li>4-5 Tbsp. ice water, plus more as needed</li>
<li>¾ tsp. apple cider vinegar</li>
<li>1 ½ cups unbleached all-purpose flour</li>
<li>1 Tbsp. sugar</li>
<li>¾ tsp. salt</li>
<li>9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes</li>
</ul><u>Recommended equipment:</u> <br />
food processor<br />
<br />
<u>Procedure:</u> <br />
<ol><li>Combine the flour, sugar, and salt and pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. <br />
</li>
<li>With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball. <br />
</li>
<li>Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours <br />
<br />
<strong>Note:</strong> Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using. <br />
</li>
<li>Before rolling it out, allow the dough to soften slightly at room temperature.</li>
</ol><strong> <br />
Filling - Cherry Balsamic Reduction</strong><br />
<u>Ingredients:</u> <br />
<ul><li>1 cup dried, pitted sour cherries</li>
<li>½ cup water</li>
<li>½ cup balsamic vinegar</li>
</ul><u>Procedure:</u><br />
<ol><li>Place all 3 ingredients in a small saucepan over med-high heat <br />
</li>
<li>Bring to a boil, reduce to low and simmer until liquid is reduced to a few tablespoons</li>
</ol><br />
<strong>Caramelized Onions</strong><br />
<u>Ingredients:</u> <br />
<ul><li>1 small sweet onion, thinly sliced</li>
<li>olive oil</li>
<li>salt</li>
<li>pepper</li>
<li>1 T fresh thyme, finely chopped</li>
<li>1 T fresh parsley, finely chopped</li>
<li>6 oz quark (German-style cream cheese) or fresh goat cheese</li>
</ul><u>Procedure:</u><br />
<ol><li>In a large sauté pan, coat bottom with olive oil and heat over med-high heat. <br />
</li>
<li>Add onions, and coat in oil <br />
</li>
<li>Reduce heat to medium, cover and cook until soft and translucent, stirring occasionally <br />
</li>
<li>Remove cover, and increase heat to med-high <br />
</li>
<li>Cook until liquid has evaporated and onions are browning <br />
</li>
<li>Season with salt, pepper and the fresh herbs</li>
</ol><br />
<u>To Assemble Crostatas:</u><br />
<ol><li>Roll out pie dough and cut into 4” circles or desired size with cookie cutter. <br />
</li>
<li>Place 2 teaspoons of cheese in middle of circle <br />
</li>
<li>Add small amount of onion and cherry balsamic reduction directly on top of cheese and press lightly <br />
</li>
<li>Fold edges of dough circle up and just over the edge of the filling, overlapping as needed <br />
</li>
<li>Drizzle with olive oil <br />
</li>
<li>Bake at 400°F for about 15-20 minutes or until crust is golden brown</li>
</ol><div style="width: 320px;"><br />
</div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-26556419125720982282011-03-24T11:15:00.000-05:002011-03-24T11:15:10.465-05:00Food Find: Kitchen in the MarketA<span style="font-family: Arial,Helvetica,sans-serif;">nd, wow. It has been 3 whole months since my last blog post. Well, it hasn't been an idle 3 months, that's for sure! During my break from blogging, we had a busy catering season, built out a brand new kitchen and started a cooking school. Seriously. And, to toot our own horn, it's really awesome!</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Check out <a href="http://kitcheninthemarket.com/index.html">Kitchen in the Market</a>. It is a shared commercial kitchen space for caterers, food manufacturers and food trucks. We provide affordable commercial kitchen space, so they can run their delicious businesses. And then we bring some of that deliciousness to you with a grab + go counter, commercial grade kitchen small wares and LOTS of wonderful cooking classes.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">So, check us out...and often! There's always something new coming out of our Kitchen (even if we don't always get around to writing about it)!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3RBmABcVcqs3PN77K99Zpg0WLBr9mLBHnGDNpnhtlU3-aKUWDSppKbyfUmRCNWjRfvorIW8jKp3l8X71p0LPk8hMCAv7nKpBhNPziAgC35Njo2uWuoom8rNhU_qNN6CmS4FScHvwvIeR/s1600/316p.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3RBmABcVcqs3PN77K99Zpg0WLBr9mLBHnGDNpnhtlU3-aKUWDSppKbyfUmRCNWjRfvorIW8jKp3l8X71p0LPk8hMCAv7nKpBhNPziAgC35Njo2uWuoom8rNhU_qNN6CmS4FScHvwvIeR/s320/316p.jpg" width="320" /></a></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-35588047689589750512010-12-21T05:50:00.000-06:002010-12-21T05:50:23.817-06:00Recipe: Monkey Business Cocoa<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Adult add-ins to cocoa are nothing new, but this version is definitely not your run of the mill cocoa! It's like drinking Chunky Monkey Ice Cream in a cup. Um, yum.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8doe2B-3Nn5gSjsM9Ox1LIfGSE0wo3zmtuZnBY9WXDLlZiSKpX7YgIGTbFOUjYPLbrmdDpmHxWXN_dwgAENAWugX6zdnFudz5wE-rrbR0t5NmPzlc6RdAcaCNtL5nlTC3nXQhyxjgyU8/s1600/Hot_Cocoa_Recipe-770388.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8doe2B-3Nn5gSjsM9Ox1LIfGSE0wo3zmtuZnBY9WXDLlZiSKpX7YgIGTbFOUjYPLbrmdDpmHxWXN_dwgAENAWugX6zdnFudz5wE-rrbR0t5NmPzlc6RdAcaCNtL5nlTC3nXQhyxjgyU8/s200/Hot_Cocoa_Recipe-770388.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy of eDiets.com<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>+</b></span><br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbg_AJ00of_3cBw2k6vgBn2PD48mzh6xLm1Ooo0DnhRuPJnWgftwnY_5BL-F9qMx8G3ViRu_UxBOQQxSciOjO1MRxuOowAXZ4uZmpCPW1th2pHxb8Fkjx0LLFfIfdmVuAdm81r58MaHo/s1600/DeKuyperCremeDeBananaLabel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbg_AJ00of_3cBw2k6vgBn2PD48mzh6xLm1Ooo0DnhRuPJnWgftwnY_5BL-F9qMx8G3ViRu_UxBOQQxSciOjO1MRxuOowAXZ4uZmpCPW1th2pHxb8Fkjx0LLFfIfdmVuAdm81r58MaHo/s200/DeKuyperCremeDeBananaLabel.jpg" width="61" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy DeKuyper</td></tr>
</tbody></table><div style="text-align: center;">_____________________________________________</div><div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Monkey Business Hot Cocoa</b></span></div><div style="text-align: center;"><br />
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</i></div><div style="text-align: center;"><span class="Apple-style-span" style="color: orange; font-family: Arial, Helvetica, sans-serif;"><b><i>Happy Holidays!!</i></b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-32867605326196121732010-12-04T08:26:00.000-06:002010-12-04T08:26:39.064-06:00Recipe: Black Tea Spiced Pork Tenderloin + Roasted Pears and Carrots<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">A Gourmet Meal for 4 that's under $20? Yep. Super tasty, too! (if the video is not visible, click <a href="http://www.kare11.com/video/default.aspx?bctid=697471422001">here</a>)</span></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><b>Black Tea Spiced Pork Tenderloin</b></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">serves 4</span></div><div class="p2" style="font: normal normal normal 12px/normal Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2-pound pork tenderloin</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">5T black tea leaves</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1T mild curry powder</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2t ground cumin</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1/2t ground anise</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1t ground cayenne</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1T fresh ginger, chopped</span></div><div class="p2" style="font: normal normal normal 12px/normal Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-season pork with salt + pepper</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-rub pork with paste on all sides and let rest in refrigerator for 20 minutes</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-pre-heat oven to 400˚F</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-roast pork until done, about 20-30 minutes</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-let rest 10 minutes, then slice and serve over Cumin Rice</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><br />
</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Roasted Pears & Carrots </b></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>serves 4</b></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 carrots, peeled, halved and cut into sticks </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 pears, halved cored and cut into small wedges </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">olive oil </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt & pepper </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">balsamic vinegar</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-Pre heat oven to 400F </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-line a baking sheet with aluminum foil </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-place pears & carrots on baking sheet </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-drizzle with olive oil and a splash or two of balsamic vinegar </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-season with salt & pepper -toss to coat thoroughly </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-spread evenly into a single layer on baking sheet </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-roast in oven until carrots are tender and pears are still firm, about 20 minutes, turning once halfway through cooking </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">-serve warm or room temp</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Note: this dish is easy to make into a more grown-up side or salad for entertaining by adding some crumbled bleu cheese and/or toasted walnuts!</div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-51432256617172090592010-11-22T07:44:00.000-06:002010-11-22T07:44:00.442-06:00Recipe: Slow Cooker Lentil Chili<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Perfect for the cold weather, and a lovely way to reduce cooking before Thanksgiving!</span><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><b>Slow Cooker Lentil Chili</b></span></div><div class="p2" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 12px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">serves 8</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">cook time: 6 hours</span></div><div class="p2" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 12px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p2" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 12px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1 medium onion, diced</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2 cloves garlic, minced</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2 C dried lentils, rinsed</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1 28 oz can crushed tomatoes</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">6C water or veggie broth</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">3T chili powder</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2T cumin</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1t oregano</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">salt, pepper & cayenne to taste</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1T balsamic vinegar</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1T honey</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">sour cream and green onions, sliced for garnish</span></div><div class="p2" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 12px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-place first 5 ingredients in slow cooker in order listed</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-cover and cook on high for 4-5 hours or until lentils are almost tender</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-add dry spices to chili and stir</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-continue to cook for 1 more hour or until lentils are tender</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-adjust seasoning with salt, pepper & cayenne</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-add vinegar and honey and let sit about 10 minutes to incorporate flavors</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-garnish with green onions and sour cream, if desired</span></div><div class="p2" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 12px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><b>Meat Eater Versions:</b></span></div><div class="p2" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 12px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">add any of the following proteins and reduce lentils by 1/2</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>-1.5# boneless leg of lamb , cut into 1 inch cubes</span></div><div class="p1" style="font: normal normal normal 10px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"> </span>-1.5# beef chuck, cut into 1 inch cubes</span></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-39248653577869365092010-11-20T07:42:00.000-06:002010-11-20T07:42:34.212-06:00Recipe: Savory Bread Pudding<div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">I'll be making this yummy Savory Bread Pudding at the Low Carbon Cook-Off today at the Green Gifts Fair! So easy, and perfect for Thanksgiving. You can see what Twin Cities Live had to say about it <a href="http://twincitieslive.com/article/stories/s1839745.shtml?cat=10698">here</a>.</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><b><br />
</b></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><b><br />
</b></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;"><b>Savory Bread Pudding</b></span></div><div class="p2" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p2" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">serves 8</span></div><div class="p2" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2 bunches Lacinto Kale, stemmed and chopped</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">8oz. porcini mushrooms, sliced</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1 yellow onion, chopped</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">1 loaf day old bread, cubed (about 6 cups)</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2 1/2C half + half (more if as needed to moisten bread)</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2T dijon</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2T fresh thyme</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">8 eggs</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2T butter (plus more for pan)</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">2T olive oil</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">salt + pepper</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">dash of cayenne (optional)</span></div><div class="p2" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-preheat oven to 375˚F</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-sauté onion in butter + oil until caramelized</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-add mushrooms, thyme and cook until liquid begins to release</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-add kale and cook until just wilted; remove from heat</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-beat eggs with half + half, dijon, salt + pepper and cayenne if using</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-toss bread with cooled mushroom mixture in a bowl*</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-butter a large oven proof dish (9x13)</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-place bread mixture in pan</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-pour egg mixture over and distribute evenly</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-cover with foil and bake at 375˚F for 30 minutes</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed</span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">-let sit 10 minutes before serving</span></div><div class="p2" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px;"><span class="s1" style="letter-spacing: 0px;"></span></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="s1" style="letter-spacing: 0px;">*may add cooked bacon or sausage and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe</span></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-43354398570419717302010-11-15T08:04:00.000-06:002010-11-15T08:04:52.194-06:00Kitchen in the Market Expansion<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Wow. It has been a busy few months, and I am happy to share the reason for my lack of posts and general busyness! After a successful two years at Midtown Global Market, Kitchen in the Market is expanding into a brand new space at the Market! We will be able to accommodate more chefs in a unique space designed to make the most of the Market and allow the public to purchase their goods.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I will be updating with much more info, but if you are a caterer, food manufacturer/distributor or a mobile food vendor and in need of shared commercial kitchen space, please come to one of these informational meetings....</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRLktSLMs88zYp6zPKCamQWnYekS5U1CSS6kMVonVgVtyHTOZFJS5OJhT6zfCZz-B26OfgQyiyP7AG7zsUBs2RygCHLs1tiSivf1sWziOhL2uHbiu5BMh5AsEEze94V9QkG-tsuEj0ok/s1600/kitm_logo03_red.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRLktSLMs88zYp6zPKCamQWnYekS5U1CSS6kMVonVgVtyHTOZFJS5OJhT6zfCZz-B26OfgQyiyP7AG7zsUBs2RygCHLs1tiSivf1sWziOhL2uHbiu5BMh5AsEEze94V9QkG-tsuEj0ok/s200/kitm_logo03_red.jpg" style="cursor: move;" width="200" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>NEW Shared Commercial Kitchen Opportunity | Informational Meeting</b></div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Midtown Global Marketʼs “Kitchen In the Market” is expanding! Opening in January 2011, this brand new space will feature a retail outlet and cooking class space.</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We are having an informational meeting to share more details about this expansion. Meeting will be held in the northeast corner of Midtown Global Market (10th Avenue side; called NE Meeting/Event Room on MGM map)</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Please join us on:</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Nov 17th 6:30-7:30pm - or - Nov 29th 2:30-3:30pm</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">During this one-hour meeting, we will address: </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• Construction plans & timing </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• Availability </div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• Lease details</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• Tenant requirements</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We will answer your questions and applications will be available (there will be a non- refundable application fee of $20 for all). Applicants will be contacted after the informational meetings for interviews.</div><div class="p1" style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This space is well suited for food manufacturers, food distributors, caterers and mobile food vendors.</div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com1tag:blogger.com,1999:blog-4763351573862755114.post-58189933475793958222010-10-13T20:59:00.000-05:002010-10-13T20:59:38.756-05:00Recipe: Savory Stuffed Apples<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Apples + cheese are sometimes all you need! But when you want to add a little flair with seasonal ingredients to your table, give this one a try. It's easy </span></span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">and</span></span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> impressive. Here's a little video from KARE 11...</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><br />
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<span class="s1"><b>Savory Stuffed Apples</b></span></div><div class="p1"><span class="s1">serves 12</span></div><div class="p2"><span class="s1"></span></div><div class="p1"><span class="s1">12 tart apples, cored-leaving 1" bottom on apple creating a wide cavity </span></div><div class="p1"><span class="s1">1 lb. chorizo</span></div><div class="p1"><span class="s1">1 medium yellow onion, diced</span></div><div class="p1"><span class="s1">1 small butternut squash, peeled, seeded and diced</span></div><div class="p1"><span class="s1">1C wild rice, cooked</span></div><div class="p1"><span class="s1">4 oz. cheddar cheese, shredded</span></div><div class="p1"><span class="s1">1T smoked paprika</span></div><div class="p1"><span class="s1">olive oil</span></div><div class="p1"><span class="s1">salt + pepper</span></div><div class="p2"><span class="s1"></span></div><div class="p1"><span class="s1">-season butternut squash with olive, salt + pepper; roast at 400˚F until tender</span></div><div class="p1"><span class="s1">-sauté onion, chorizo and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste</span></div><div class="p1"><span class="s1">-combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed</span></div><div class="p1"><span class="s1">-fill cored apples with stuffing mixture and place in oven proof baking dish with 1" water</span></div><div class="p1"><span class="s1">-cover with foil and bake at 375˚F for about 30 minutes or until apples are just tender</span></div><div class="p1"><span class="s1">-uncover, top apples with cheddar cheese and return to oven to for 10 minutes or until cheese is melted and apples are tender but not falling apart</span></div><div class="p1"><span class="s1">-serve warm on a bed of additional stuffing</span></div><div class="p1"><span class="s1"><br />
</span></div><div class="p1"><span class="s1">Note: you can core the apples a couple of hours ahead of stuffing, just turn them upside down in the 1" of water and place in fridge until ready to stuff.</span></div></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com1tag:blogger.com,1999:blog-4763351573862755114.post-32123667636477411762010-09-29T15:56:00.000-05:002010-09-29T15:56:07.835-05:00Recipe: Cooking the Market Class 9/25<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Lots of inventive recipes from this class!</span></span><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">note: these recipes were 'created' in the cooking class and have not been tested for accuracy outside of the class</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjr5vD4J4Thp410QI57coVE__aN4cw40b7aSFJ2P8FbJXZN1oQ2gGVVSAP6iE4Z-KdI657qJNUnBK1CrZ9QurI69FrLXCeS5gosdAGYOVmbpSuoT6wi0fTr7FKYGkMt_hL1VAcTswACo/s1600/IMG_1456.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjr5vD4J4Thp410QI57coVE__aN4cw40b7aSFJ2P8FbJXZN1oQ2gGVVSAP6iE4Z-KdI657qJNUnBK1CrZ9QurI69FrLXCeS5gosdAGYOVmbpSuoT6wi0fTr7FKYGkMt_hL1VAcTswACo/s200/IMG_1456.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b>Stuffed Apples</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">serves 12</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">12 tart apples, cored-leaving 1" bottom on apple</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 lb. chorizo</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 medium yellow onion, diced</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 small butternut squash, peeled, seeded and diced</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1C wild rice, cooked</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 oz. cheddar cheese, shredded</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1T smoked paprika</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">salt + pepper</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-season butternut squash with olive, salt + pepper; roast at 400˚F until tender</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-sauté onion, chorizo and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-fill cored apples with stuffing mixture and place in oven proof baking dish</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-cover with foil and bake at 375˚F for about 30 minutes or until apples are just tender</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-uncover, top apples with cheddar cheese and return to oven to for 10 minutes or until cheese is melted and apples are tender but not falling apart</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-serve warm on a bed of additional stuffing</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdPpkLgY84orYOwCzjMMo4u37nHICW_rN6pdGexTcT3n0EJsoxStYPUhh_xZ2tW7XqQfUMWEVT3aat5qZbMnMQbqklzUAivePObpnTz2FyWQt7Hh6_Sq5bRXPTj4zfWNIuzqAn1uY5to/s1600/IMG_1458.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdPpkLgY84orYOwCzjMMo4u37nHICW_rN6pdGexTcT3n0EJsoxStYPUhh_xZ2tW7XqQfUMWEVT3aat5qZbMnMQbqklzUAivePObpnTz2FyWQt7Hh6_Sq5bRXPTj4zfWNIuzqAn1uY5to/s200/IMG_1458.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b>Almond Stuffed Mushrooms</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">makes about 24</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">16 oz. crimini mushrooms caps, cleaned and de-stemmed</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2T fresh parsley, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1T fresh thyme, chopped</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4c roasted almonds</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 lb. apple smoked cheddar cheese, finely shredded</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">salt + pepper</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">olive oil</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">cayenne, to taste</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-pre-heat oven to 400˚F</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-in the bowl of a food processor, add almonds, herbs, salt + pepper</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-pulse until mixture is finely chopped, resembling bread crumbs</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-place in large bowl and add cheddar cheese until thoroughly combined</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-fill each mushroom cap and place on baking sheet</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-drizzle olive oil over mushrooms and bake until mushrooms are just soft (about 20-30 minutes)</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKspsstxxoyWvL3fBDTf2Pxk93ym8JIMCCV_UYJuCditaPBRrCpRuxIfGG1yss4nsS52K0P2qm1Xt20M_6voud_Ebm1lp7PYfD0ocjwzZ_lZHqnGeQl8W_Ce8zlBxBLg4frNz8OagN3XE/s1600/IMG_1460.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKspsstxxoyWvL3fBDTf2Pxk93ym8JIMCCV_UYJuCditaPBRrCpRuxIfGG1yss4nsS52K0P2qm1Xt20M_6voud_Ebm1lp7PYfD0ocjwzZ_lZHqnGeQl8W_Ce8zlBxBLg4frNz8OagN3XE/s200/IMG_1460.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b>Apple + Pear Crepes</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">serves 12 plus crepes</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2C all-purpose flour</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 eggs</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2C apple cider</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2C water</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 apple, sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 pears, sliced</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1T unsalted butter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">prepared dulce de leche</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">sweetened whipped cream, for serving</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">pomegranate seeds + ground cinnamon for garnish</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-sauté apples + pears in large saucepan with butter until just tender; set aside to cool</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-in a large bowl, mix flour, eggs, cider and water until thoroughly combined. crepe batter will be thin!</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-working in 2 slightly oiled small crepe pans, pour a small amount of crepe batter into pans (fill bottom of pan) and cook over med-high heat until crepe appears dry; turn crepe to cook other side and set aside to cool while cooking the remainder</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-once crepes are cooled, fill bottom third of crepe with cooked fruit and roll; place seam side down on platter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-drizzle dulce de leche over top and serve with a dollop of whipped cream, cinnamon and pomegranate seeds</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsczAvfffbyJQTSH_y9L4bT1TKwJT0h-JLuHKYtlHtGwAZ1_q7JcW8U4wql07wvMLFYIFwNPfR7AiDvOgaERphSD6sYVGP4124JKhMZI1I-Alot3bNn92uxn9h7dQisKpsiUZzlENr50/s1600/IMG_1459.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsczAvfffbyJQTSH_y9L4bT1TKwJT0h-JLuHKYtlHtGwAZ1_q7JcW8U4wql07wvMLFYIFwNPfR7AiDvOgaERphSD6sYVGP4124JKhMZI1I-Alot3bNn92uxn9h7dQisKpsiUZzlENr50/s200/IMG_1459.JPG" width="150" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b>Black Tea Pork Tenderloin</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">serves 8-12</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 2-pound pork tenderloins</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5T black tea leaves</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1T mild curry powder</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2t ground cumin</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2t ground anise</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1t ground cayenne</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1T fresh ginger, chopped</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-season pork with salt + pepper</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-rub pork with paste on all sides and let rest in refrigerator for 20 minutes</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-pre-heat oven to 400˚F</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-roast pork until done, about 20-30 minutes</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-let rest 10 minutes, then slice and serve over Cumin Rice</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b>Cumin Rice</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">serves 12</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2C long grain white rice</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3T whole cumin seeds</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2T butter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4C water or vegetable broth</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-add all to large pot and bring to a boil</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-reduce heat, cover and cook until all water is absorbed (about 20 minutes)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">-fluff with a fork and serve</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-62715801169610854992010-09-21T11:45:00.000-05:002010-09-21T11:45:44.079-05:00Food Find: Chile Chutney<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">We are just back from vacation, and this must be said...<i>the Twin Cities has got it goin' on</i>. Yep. I really did say that after a week in San Diego. Call me crazy.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">One of the things we've got is <a href="http://www.millcityfarmersmarket.org/vendors/cafe-nepal">Cafe Nepal's</a> amazing Chile Chutney. Now, you may have had her Momos at <a href="http://www.millcityfarmersmarket.org/">Mill City Market</a>, but you MUST try the Chile Chutney. It has been the favorite thing in my fridge for the last year. I make sure to always keep it on hand to spice things up. It has a nice heat, and the 'Himalayan Spices' give it a flavor that is downright addictive. Confession: my new obsession is mixing it with Donnay goat cheese for a zesty little spread.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Rashmi, the owner of Cafe Nepal, is also a partner in the new <a href="http://gorkhapalace.com/">Gorkha Palace</a>. Her momos are on the menu with more varieties than are on offer at the farmer's market, as well as some truly unique dishes. Yak, anyone? I especially like the Potato + Egg Curry, and the Pakoras should not be missed.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Now, I am just waiting for that delicious chutney to show up at the tables! For now, I'll have to get my supply from Mill City Market...but I don' think I'll have to wait too long.</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-50631700646150496912010-09-04T08:50:00.007-05:002010-09-06T20:19:36.326-05:00Recipe: Savory Bread Pudding<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Minnesota State Fair is over, and it looks like our Summer is as well. This is a great cool weather recipe that I demonstrated at the Fair on Saturday. It was a big hit, and also happens to make a perfect vegetarian entree!</span><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>Savory Bread Pudding</b></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">serves 6-8</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 bunches Lacinto Kale, stemmed and chopped</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">8oz. porcini mushrooms, sliced</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 yellow onion, chopped</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 loaf day old bread, cubed (about 6 cups)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 1/2C half + half (more if as needed to moisten bread)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2T dijon</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2T fresh thyme</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">8 eggs</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2T butter (plus more for pan)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2T olive oil</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">salt + pepper</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">dash of cayenne (optional)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-preheat oven to 375˚F</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-sauté onion in butter + oil until caramelized</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-add mushrooms, thyme and cook until liquid begins to release</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-add kale and cook until just wilted; remove from heat</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-beat eggs with half + half, dijon, salt + pepper and cayenne if using</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-toss bread with cooled mushroom mixture in a bowl*</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-butter a large oven proof dish (9x13)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-place bread mixture in pan</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-pour egg mixture over and distribute evenly</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-cover with foil and bake at 375˚F for 30 minutes</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-let sit 10 minutes before serving</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">*may add cooked bacon or sausage and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe</span></span></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-4892916564979930612010-09-02T13:07:00.000-05:002010-09-02T13:07:47.732-05:00Recipe: Coconut Semifreddo<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Perhaps I am attempting to hold on to Summer a bit longer by posting a recipe for semifreddo in September, but I'm willing to bet this cool, sweet treat will be welcome any time of the year. Just picture it with a warm fruit compote in the Fall. Or Champagne poached pears for New Year's Eve. Mmmmm.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">To start, what is </span></span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">semifreddo</span></span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">? It is an Italian word that means 'half cold' and refers to desserts that are partially frozen with a mousse-like texture. In this case, we take a custard base and add whipped cream before freezing. It is delectable, easy and an impressive addition to your cooking arsenal. This recipe was inspired by <a href="http://www.donnahay.com.au/">Donna Hay</a>. Love her!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImEfgPCaqT1DpbBNOHQELnrqN3fujrDdVKH5j4euwtH1unbku_k5C5Yg4EoKXysWAyFiAyMKghN9ru0o49WP3mOm4oTQ0A68gEEY_8HNr0fdgNU9cVtFbGJKkOWcQDeAQbK5cce8hxsQ/s1600/IMG_1368.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImEfgPCaqT1DpbBNOHQELnrqN3fujrDdVKH5j4euwtH1unbku_k5C5Yg4EoKXysWAyFiAyMKghN9ru0o49WP3mOm4oTQ0A68gEEY_8HNr0fdgNU9cVtFbGJKkOWcQDeAQbK5cce8hxsQ/s200/IMG_1368.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>Coconut Semifreddo</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">makes approx. 1 quart</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3 eggs</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 egg yolks</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1t vanilla (1/2t if using double-strength)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2C granulated sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1C heavy cream</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2C coconut milk or coconut cream*</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Place eggs, yolks, sugar and vanilla in a heat proof bowl over a smaller pot filled with 2 inches simmering water</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Whisk eggs mixture constantly until custard is pale + thick (about 5-8 minutes)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Remove custard from heat and whisk gently to cool (about 3 minutes)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Add coconut milk or coconut cream to custard mixture and whisk to combine</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Fold whipped cream gently into custard mixture until blended</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Pour into a quart sized container and place in freezer for 4-6 hours or overnight</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">*Coconut milk is available in most ethnic food aisles of your grocery store and will separate in can. Stir well before using in this recipe. Coconut cream does not have water added and will produce creamier texture. You can find it in most Asian markets.</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-32058615894965036812010-08-22T00:00:00.001-05:002010-08-22T00:00:03.111-05:00Recipe: Raw Beet Salad with Pistachio Mint Pesto<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Here's what I am demo-ing today at the <a href="http://www.thehomegrownexperience.com/">Homegrown Experience</a>! Come out and join the fun from 11AM-4PM at the Nicollet Island Pavilion. I will be on the Chef stage at 3:15PM...</span></span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Raw Beet Salad with Pistachio Mint Pesto</span></span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">serves 4</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1-2 large beets, peeled and sliced very thin or julienned</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4C Pistachio Mint Pesto (see recipe)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">6oz Arugula or spinach</span></span><br />
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</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Arrange beets on a bed of arugula</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Dot with goat cheese and Pistachio Mint Pesto</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Serve cool</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>Pistachio Mint Pesto</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">makes 3/4 C</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1C mint leaves, loosely packed</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2C pistachios, roasted and shelled</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Juice of 1 lemon</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1T honey</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4t salted or more to taste (note: omit salt if pistachios are already salted)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2C Olive Oil or more to achieve desired consistency</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Place mint + pistachios in food processor or blender and pulse to chop</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Add lemon juice, honey + salt (if using), pulse to incorporate</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">With processor turned on, slowly add olive oil until desired consistency is achieved</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!</span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com1tag:blogger.com,1999:blog-4763351573862755114.post-58272757299341656462010-08-13T10:34:00.000-05:002010-08-13T10:34:27.072-05:00Method: Grilling Beyond Burgers<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">We are a mostly vegetarian household, and when we grill it is so easy to fall into the veggie burger rut. Or grilled corn. Or portobello mushrooms. Likewise, it is difficult for folks throwing a little party to know what the heck to feed those pesky herbivores. Well, I have a tasty solution for you!</span></span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><a href="http://www.blogger.com/goog_1797962989"><br />
</a></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0c1YlqOYcHLXyrAlomdKkauU3S-R52sRmvjgSURiXAty7rNYnkDWldivBR9nqo410n-CnxAZ-yPj8CtcOIVRoPgV3Rqx4X7kn0JNRUvX1Sb8rWMxAdm8dPqLXnqtfGB_zzowvS7XbZU/s1600/IMG_1314.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0c1YlqOYcHLXyrAlomdKkauU3S-R52sRmvjgSURiXAty7rNYnkDWldivBR9nqo410n-CnxAZ-yPj8CtcOIVRoPgV3Rqx4X7kn0JNRUvX1Sb8rWMxAdm8dPqLXnqtfGB_zzowvS7XbZU/s200/IMG_1314.JPG" width="200" /></a><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Lately, we've been loving grilled<a href="http://www.blogger.com/goog_1797962996"> </a><b>Cauliflower Steaks</b>. Uh? Yes, Cauliflower Steaks. Just slice the entire cauliflower into hefty 1" slabs. You can marinate them in a variety of sauces + herbs or just stick with olive oil, salt + pepper. Anyway you go, it's delicious. We like a combo of olive oil, Worcestershire sauce + pepper. Just brush it on both sides and let sit for about 15 minutes. Place on a medium heat grill, and cook on each side for about 3-4 minutes. You want them to hold their shape, so don't let them get too soft! BBQ sauce, tamari and hoisin sauce are also delightful.</span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><u><br />
</u></span></span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Another good choice is an updated favorite: the portobello. I like to stuff grilled mushrooms with an almond butter, tamari, sesame oil + sriracha mixture. Add a few red peppers + green onions...delish! This is also one of my most popular vegan entrees for catering.</span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mix it up a little for the remainder of our grilling season, and try your own combos. Do </span></span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">you</span></span></i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> have a favorite veggie grill dish?</span></span></div></span></span>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com1tag:blogger.com,1999:blog-4763351573862755114.post-19453445636120833182010-07-16T10:34:00.000-05:002010-07-16T10:34:14.279-05:00Recipe: Cooking the MarketI always have a blast at our Cooking the Market Classes, and am continually impressed with the dishes the participants create! I'm also getting better at having them WRITE THEM DOWN.<br />
<br />
That way, I can share them with you. Cheers!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdjfqv1GmmSxXqsp1fknPBXknB_PIOqHyS-fx1FZdiFgxUs5ZFZmribzG2qSD6G5Ozgjd257PYmZn7bXSStPoTx7CPi2JjPg-RJm7LOJVjd6MMNHMKisYPHFeXJBrD38b9E8DwiISCYQ/s1600/IMG_1247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdjfqv1GmmSxXqsp1fknPBXknB_PIOqHyS-fx1FZdiFgxUs5ZFZmribzG2qSD6G5Ozgjd257PYmZn7bXSStPoTx7CPi2JjPg-RJm7LOJVjd6MMNHMKisYPHFeXJBrD38b9E8DwiISCYQ/s200/IMG_1247.JPG" width="150" /></a></div><br />
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<a href="http://tastebudtartcookingclasses.blogspot.com/">Cooking the Market Recipes: July 10, 2010</a>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0tag:blogger.com,1999:blog-4763351573862755114.post-17463221901678538342010-07-12T17:55:00.000-05:002010-07-12T17:55:02.187-05:00Recipe: quick onion picklesThese are quick, yummy little pickles. Perfect for a summery BBQ or topping for<br />
burgers and tacos!<br />
<br />
Quick Onion Pickles<br />
<br />
1 small onion, shaved or thinly sliced<br />
1t cumin seeds<br />
1/4t salt<br />
1T sugar<br />
vinegar to cover<br />
<br />
place shaved onion in bowl<br />
add cumin, salt & sugar<br />
cover with vinegar (you can use a mild flavored vinegar or red wine vinegar)<br />
stir & let sit at least 30 minutes<br />
store in airtight container and refrigerate any leftoversTastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com1tag:blogger.com,1999:blog-4763351573862755114.post-79479112823776345542010-06-28T08:10:00.000-05:002010-06-28T08:10:42.921-05:00Equipment: two-in-one pot<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love Le Creuset, and now they give a great space saving option for those of us with tiny kitchens. Their new 2-in-1 pot has a saucepan and a frying pan that can be used as a lid, or on its own. In tres chic colors, too!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.surlatable.com/category/features/le+creuset+two-in-one+pot.do?sortby=ourPicks&page=1">Sur la table has free shipping this week....</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNAjhOiJ2kP0cOy6GSzjKX2ELIXO9QHGYOWS9RqDC-2BZxxafGg_V5DRpWp4YbF3IrOAi9ZSNADlAOR1x5tzM_0E8HcN9-IM1xZmINT_OLJvYvSeAhHob1ohvk6_dWJu29OBwB1V0zXs/s1600/le+creuset.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNAjhOiJ2kP0cOy6GSzjKX2ELIXO9QHGYOWS9RqDC-2BZxxafGg_V5DRpWp4YbF3IrOAi9ZSNADlAOR1x5tzM_0E8HcN9-IM1xZmINT_OLJvYvSeAhHob1ohvk6_dWJu29OBwB1V0zXs/s320/le+creuset.jpg" /></a></div>Tastebud Tarthttp://www.blogger.com/profile/10081873884205366654noreply@blogger.com0