tag:blogger.com,1999:blog-63857547834174508962024-03-05T23:16:48.175-05:00A Party in my PantryCatherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-6385754783417450896.post-37205320199579416752013-07-24T15:10:00.000-04:002013-07-24T15:10:25.725-04:00Spiced Cherry Chutney<div class="separator" style="clear: both; text-align: center;">
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A more savory option for all those pints of cherries, this chutney is sweet and tangy and pairs well with cheese, fish or meat, and is also great on its own with bread. <br /><br />I used what I had on hand, one of my favorite natural sweeteners, sorghum molasses. It is a regional southern delicacy and it nearly impossible to locate up north. I got mine at the Walmart in Branson. No joke. You can use honey, rough brown sugar, maple syrup, or other sweetener of your choice. It will give your dish a particular nuance so choose thoughtfully! I served this over goat brie with crusty bread last week. Then, over a super gooey French triple cream Brie last Sunday at a family gathering. I imagine it pairing nicely with chèvre medallions, cream cheese, extra sharp cheddar, or fresh farmer cheese, as well. It would also be a nice accompaniment for fish, pork, duck, or any other savory dish that enjoys a sweet garnish. Love these savory cherries while they are here!<br />
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<span style="font-size: x-large;"><span style="color: #660000;"><b>Spiced Cherry Chutney</b></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Chefette stirring the pot</td></tr>
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2 T extra-virgin olive oil or grapeseed oil</div>
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3/4 c finely diced onion</div>
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about 3 cups fresh pitted cherries</div>
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10 dried apricots, julienned</div>
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1 T chopped garlic</div>
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1/4 t sea salt</div>
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1/4 t freshly ground black pepper </div>
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1/2 c sorghum molasses or maple syrup</div>
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1/3 cup raw apple cider vinegar</div>
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1/2 t ground cinnamon</div>
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<tr><td class="tr-caption" style="text-align: center;">Sorghum from the Ozarks</td></tr>
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1/4 t ground allspice<br />2 T arrowroot (or cornstarch if you don't have any-they work the same, but arrowroot is healthier)</div>
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In a medium pot, heat oil for a minute on medium. Add onions and cook 3 minutes. Add cherries, dried apricots, and garlic. Season with salt and pepper and stir to incorporate. Lower heat and cook for 10 minutes.</div>
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Add sorghum molasses, vinegar, and spices. Stir again to incorporate and cook on medium-low heat, uncovered, for 20 minutes. </div>
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In a small bowl, stir together 3 T cold water with 2 T arrowroot. Mix until there are no lumps. Add it into pot, stir, and cook for 3-5 more minutes, until chutney has thickened. Remove from heat and let cool.</div>
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Serve over brie, cream cheese, or chevre. This chutney is also great with pork chops, duck, or fish.</div>
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Keeps in the fridge for about 2 weeks. Whatever you don't use, freeze in 1 cup increments.</div>
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Makes about 4 cups chutney.</div>
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<tr><td class="tr-caption" style="text-align: center;">Simmer it until thick</td></tr>
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Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-76039570658868260962013-07-15T16:19:00.003-04:002013-07-15T16:19:41.227-04:00Trout Cakes with Smoky Tomato Aioli<br />
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<tr><td class="tr-caption" style="text-align: center;">Trout Cakes in progress!</td></tr>
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What on earth am I going to do with all this trout?<br />
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It's one of those recurring questions in life that will plague me until I can come up with a decent answer to conquer it. The problem is, every time my dearest goes fishing, he comes home with some (or so he hopes). I cook them all simply and at their freshest to the best of my ability at the time. It's always decent but meal is met with groans by the fisherman himself. Typically, I am unpacking from a weekend away and throw them on some foil with whatever spices I see first. Then whatever is left is a sad plop of leftovers in a container that no one really wants. It's always a tragic tale. Recently, we had six very bony cooked fillets that were screaming for a second chance. I decided that they could be a winning meal yet and began crumbling through and removing bones while I came up with this little fish cake jive. <br /><br />Not unlike the classic crab cake with breadcrumbs, celery, and onion, this is a recipe that even the complainers will try. They turned out spectacular. This will be my new go-to trout recipe. Try it with trout, bass, or other mild freshwater fin fish.<br /><br /><span style="font-size: large;"><b>Trout Cakes with Smoky Tomato Aioli</b></span><br /><br />3 cooked trout, about 6 thin fillets with bones and skin picked out (or other freshwater fish, enough to equal 4 cups without bones and skin)<br /><br />3 T extra-virgin olive oil<br />1 cup finely diced onion<br />2 stalks celery, diced<br />1 medium red bell pepper, extra small dice/brunoise cut<br />
1/2 t sea salt<br />freshly ground black pepper<br />
1/2 t Old Bay Seasoning<br /><br />1 large egg<br />1 c fresh whole grain bread crumbs <br />1/4 c prepared mayo (I like the Flax and Olive Oil Veganaise, personally)<br />1 T Dijon mustard<br />1/2 c minced flat-leaf parsley<br /><br />1/4 cup or so of extra-virgin olive oil<br /><br />For The Aioli:<br />1/2 c prepared mayo (or Nayo or Veganaise, whatever you like)<br />2 T tomato paste<br />1/2 t honey<br />pinch of sea salt<br />1/4 t smoked paprika<br />small clove of minced garlic<br />squeeze of fresh lemon juice<br /><br />Prepare trout by gently crumbling into a bowl, carefully picking out bones and skin as you go. Set aside.<br /><br />In a saute pan, warm the oil and cook onion, celery, and red pepper over medium heat for 5 minutes. Season with salt, pepper, and Old Bay and reduce heat to low,<br />Cook 10 more minutes, until vegetables are soft and fragrant, but not too brown or mushy. Remove from heat and let cool. While veggies cool, whisk together aioli ingredients in a separate bowl and set aside.<br /><br />When cool enough to handle veggies, add them to the mixing bowl with the trout. Add also the eggs, breadcrumbs, mayo, mustard, and parsley. Combine with clean hands until uniform. Shape into 1.5" thick X 2" wide rounds and place gently on a plate. <br /><br />Preheat oven to 350 degrees. In a frying pan, heat about half of the oil and cook half of the trout cakes over medium-high heat for about 4 minutes on each side. Transfer to a baking sheet or oven-safe serving dish. Cook the remaining cakes in the remaining oil and transfer those, too.<br /><br />Bake cakes for about 15 minutes, uncovered, until they are all piping hot. Serve with aioli.<br /><br /><br /><br />Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-5921662462250424612013-06-28T14:10:00.001-04:002013-06-28T14:10:42.158-04:00Great Green Popsicles!<div class="separator" style="clear: both; text-align: center;">
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It's HOT out. Summer officially began a week ago and the heat is in full effect in Brooklyn. The farmers markets are full of fruits and veggies and light, refreshing foods are just about all that sounds good. With the holiday week ahead of us, too, now is the perfect time to blend up some delicious and refreshing fruit and vegetable combo popsicles. They are the perfect snack for you or your little ones and are a great way to up the veggies in your diet. I found the silicone molds on amazon.com and love them, but if you have the traditional molds with sticks/handles, those are great, too!<br />
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My kid is really into colors right now, so I like to make our popsicles monochromatic these days. Getting creative with layering contrasting colors would be fun, too! Maybe vanilla yogurt, blueberries, and strawberries for the 4th of July or chocolate and vanilla yogurt swirl for a rich treat? Today we whipped up a batch of great green pops, using handfuls of green fruit and some cucumber, kale, and zucchini to round out the nutrition. They are sweetened with fruit and a little maple syrup and lightened up with fresh lime juice. Great and green!<br />
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<span style="font-size: large;"><b>Great Green Popsicles</b></span> </div>
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2 cups ripe honeydew melon<br />
1/2 cup green pear<br />
2 kiwis<br />
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<tr><td class="tr-caption" style="text-align: center;">Popsicle Monster!!</td></tr>
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1/2 ripe haas avocado <br />
1/2 cup zucchini<br />
1/2 cup unwaxed cucumber (with skin)<br />
2-3 large leaves green kale, torn into a few pieces<br />
1/2 c or so almond milk, coconut milk, or other milk of your choice <br />
2-3 T grade B maple syrup<br />
juice of 1 lime<br />
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Chop fruit and veggies up into evenly-sized chunks and combine in a good blender. Start blender on low and add milk, as needed, just until there is enough that everything is caught in the blending and green stuff is becoming uniform. Turn it to high and blend until very smooth, making sure there are no chunks or big pieces of kale floating around in there. Add maple and lime juice. Blend and taste. Adjust lime and maple, adding it until it tastes good. If your fruit is ripe, you <br />
probably won't need much maple. Remember that when it is frozen, it will be less sweet and less tangy, so be generous with your seasonings!<br />
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Pour into popsicle molds and freeze until solid. <br />
Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-21560386985713251842013-05-29T15:17:00.001-04:002013-05-29T15:21:37.982-04:00Baked French Lentils with Tomatoes and Kale<div class="separator" style="clear: both; text-align: center;">
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Late spring menus are among my favorites. The markets and stands are full of juicy"real" produce again and inspires a fresh perspective on what to bring to the table. How easy it is to fall into a rut of the same few dishes and ingredients, especially through the cold seasons. This cheery casserole adds some chutzpah to your ho-hum repertoire, while taking advantage of seasonal flavors and ingredients. Enjoy it with a little vino verdhe for a light and satisfying meal.<br />
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Dill, lacinato kale (aka as Tuscan kale and dinosaur kale), and early tomatoes brighten up these French lentils into a frugal, yet tasty meal that is perfect to pick from all week. Warm it and serve over rice, enjoy cold as a lentil salad, or serve it as a stew warmed with vegetable broth with crusty, grainy bread.<br />
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<tr><td class="tr-caption" style="text-align: center;">Greenmarket herbs!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEMiA3FCkmxyT26fuzA3FEwy3Pobwo4TDSjg3Mp7VWLXdGNfDt6t2EkGDXIyBs0QBHcYbxAoiPNkcy3HiRybzY6SlD2OVGYwMKLmINikwe3bNGWsXN5OWr1o6jLjOGnQlULn7GWKLD3vV/s1600/photo%252812%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEMiA3FCkmxyT26fuzA3FEwy3Pobwo4TDSjg3Mp7VWLXdGNfDt6t2EkGDXIyBs0QBHcYbxAoiPNkcy3HiRybzY6SlD2OVGYwMKLmINikwe3bNGWsXN5OWr1o6jLjOGnQlULn7GWKLD3vV/s200/photo%252812%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kale chiffonade</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: large;">Baked Tomato, Kale, and French Lentils<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyqR-LvbVF1akXfg0Vx4FnARYllWKQbywhXv2hj8hNyYmoLZlII8NfWRteJ3eQVKRBJH9J8bswbg4lAfLywmEkp5kousenK_uJ_M9KG4YFezdu0Y5o7aSUqx65Da6DkelExno-Y_3PxeM/s1600/photo%252810%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyqR-LvbVF1akXfg0Vx4FnARYllWKQbywhXv2hj8hNyYmoLZlII8NfWRteJ3eQVKRBJH9J8bswbg4lAfLywmEkp5kousenK_uJ_M9KG4YFezdu0Y5o7aSUqx65Da6DkelExno-Y_3PxeM/s200/photo%252810%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The raw materials</td></tr>
</tbody></table>
</span></div>
<br />
<br />
<br />
2 cups dry French lentils<br />
<br />
4-6 cups water<br />
1 bay leaf, fresh or dried<br />
<br />
1/4 cup extra-virgin olive oil<br />
1 medium onion, diced<br />
1 cup sliced celery<br />
1 cup sliced carrots<br />
2 T chopped garlic<br />
1 large green bell pepper, sliced into 1-inch strips <br />
1 bunch lacinato kale<br />
1 cup fresh dill <br />
3 cups chopped tomatoes<br />
2 T fresh lemon juice<br />
1/4 dry white wine<br />
1 cup vegetable broth<br />
Sea salt and freshly ground black pepper<br />
<br />
<br />
Rinse and sort lentils, transfer to a pot, and fill with water and bay leaf. <br />
Bring to a boil and cook until lentils are tender about 20 minutes.<br />
<br />
In a large frying pan warm olive oil and add onion, celery, and carrots. Cook for 5 minutes over medium heat and add garlic and green pepper. Stir and cook for about five more minutes.<br />
<br />
While it cooks, prep kale by washing it and cutting it into a medium shred, also known as a chiffonade. Add to pan and fold into mixture. Cook until kale is just wilted. Meanwhile, drain lentils and give them a quick rinse to remove any boiling scum. Set aside.<br />
<br />
Roughly chop dill. Combine lentils, vegetable sauté mixture, dill and tomatoes.<br />
Toss together and add lemon juice, wine, and broth. Season with salt and pepper.<br />
<br />
Pour mixture into a 9 x 13 oven safe casserole dish cover tightly and bake it 350° for 35 minutes.<br />
<br />
Serve as is with a little optional sharp, aged cheese or explore above suggestions for enjoying it as a salad or over grain.<br />
<br />
<br />
<br />
Bon Appetit!Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-86144461792094897422012-10-29T14:50:00.003-04:002012-10-29T15:04:32.268-04:00Hurricane Cooking: Dal, Goulash, and Pumpkin Seeds!<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNhcvjvBgYyp-hpm6GqGj-497hZVmhik-hHQgDpY_08RAZAnZhR4YNSVhcF2aSrlgOMBItxIeYVRDAKJiX4ZnJ8zqBaq4rcYwadbQvixQYzE0RYgukmgiHj_hjIDb7KfQR_V9wCv_Aiqe/s1600/photo-3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNhcvjvBgYyp-hpm6GqGj-497hZVmhik-hHQgDpY_08RAZAnZhR4YNSVhcF2aSrlgOMBItxIeYVRDAKJiX4ZnJ8zqBaq4rcYwadbQvixQYzE0RYgukmgiHj_hjIDb7KfQR_V9wCv_Aiqe/s1600/photo-3.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow split pea dal in the making</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoGDAaknJNQYy1cm0BYb3ytB7CKxa1Yr-fjULqs1N2zpqmnJRp5qU4uOs73oT6BSqjyoS4o2J0153tpYPkImdbBLKGCjghlZdRMn2K3ndeoASNk6x0rR-qA7WPuJItEAO3j37OFq9__q5/s200/photo-2.JPG" width="150" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next project: pumpkin seeds, Mallory-style</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9lrbNAGyzxOkn3PmdsjRYi3CJs9PclWV250rljfrJQc82mOaK9uwjaUy0eQKH0NzJVHoi5xQrEENdViuJtVt12jVWEPnEMfYMa_FdYL_6_MDgm0WB-l6CGdReyodO5FosrqAKzWE2MnX/s1600/photo-4.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9lrbNAGyzxOkn3PmdsjRYi3CJs9PclWV250rljfrJQc82mOaK9uwjaUy0eQKH0NzJVHoi5xQrEENdViuJtVt12jVWEPnEMfYMa_FdYL_6_MDgm0WB-l6CGdReyodO5FosrqAKzWE2MnX/s320/photo-4.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jazzing up the goulash with fresh tomatoes</td></tr>
</tbody></table>
Hurricane Sandy is on it's way and preparations have
been made. Wine, seltzer, candles and matches, and a few comfort recipe
ingredients are all in place. I'm sure we have a flashlight around here
somewhere. Life with a baby and a full-time grad student hasn't allowed
much time for the tasting, market perusing, and reflecting/blogging of
days past, but potential natural disaster has forced me inside and
bought me some time not only to stew up some cozy day-family favorites,
but actually share what I'm making.<br />
<br />
Given the
opportunity today, I am thrilled to finally try again to revisit this
outlet safely from the edge of evacuation Zone B. Maybe I will get my
blog momentum back, as I say about many things right now, one of these
days.<br />
<br />
<br />
So what's on the stove today? There
was a big family-pack of ground beef in my freezer, a ton of dry
macaroni in my pantry, and some canned tomato sauce (opened) in the
fridge all leftover from a catering job. Rather than watch them collect
dust and freezer burn, I thought I would answer the call of these
ingredients...goulash....goulash...goulash. This will keep my husband
well-fed all week and happily <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoGDAaknJNQYy1cm0BYb3ytB7CKxa1Yr-fjULqs1N2zpqmnJRp5qU4uOs73oT6BSqjyoS4o2J0153tpYPkImdbBLKGCjghlZdRMn2K3ndeoASNk6x0rR-qA7WPuJItEAO3j37OFq9__q5/s1600/photo-2.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoGDAaknJNQYy1cm0BYb3ytB7CKxa1Yr-fjULqs1N2zpqmnJRp5qU4uOs73oT6BSqjyoS4o2J0153tpYPkImdbBLKGCjghlZdRMn2K3ndeoASNk6x0rR-qA7WPuJItEAO3j37OFq9__q5/s320/photo-2.JPG" width="240" /></a>so.
It is a hearty, simple dish that grows in quantity as it comes together
so we are prepared for any hurricane party drop-ins, as may happen.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6k0DE3ElYtxiShGT6PACC4ir4X52PYNaGLrcfP4uJQx_QrWbg4R-cB3KXtLkWu3BaYLZ5QLfmYLSCD1p-p8G5f4S1z5gXtMEkuQkbXBk8BVFa-Mk4w5dgSPn7YCCTM8-CBlHFwz-rsjH/s1600/photo-1.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6k0DE3ElYtxiShGT6PACC4ir4X52PYNaGLrcfP4uJQx_QrWbg4R-cB3KXtLkWu3BaYLZ5QLfmYLSCD1p-p8G5f4S1z5gXtMEkuQkbXBk8BVFa-Mk4w5dgSPn7YCCTM8-CBlHFwz-rsjH/s320/photo-1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little chef scooting towards kitchen smells</td></tr>
</tbody></table>
A greenmarket jewel yam has been popped into the oven
for Miss Matilda. She's easy to please... and as for me, nothing hits
the spot like some Indian home cooking on a day like this. I managed to
grab some yellow split peas and cilantro yesterday while braving the
hordes of people maniacally shopping for gallons of water and emergency
candles, canned soups and liquor. I'm still not sure how I could think
clearly out there, but thankfully I was focused enough to think "dal".
How distracting eavesdropping is at the grocery store on the day before a
big storm and the frantic conversations in line! Overheard at Key Food
in Greenpoint, Brooklyn by a group of 20-something roommates: "There are
no more baskets, so just grab everything you can carry and I'll meet
you in line.". and so on...There is nothing like a highly publicized
storm to get people into a panic. <br />
<br />
Along with dal,
goulash, and a sweet potato, I am roasting some pumpkin seeds I scooped
out from a jack o'lantern on Thursday. My favorite version this year has
been sea salt, olive oil, and Cajun seasoning, but, for this batch, I
am trying my friend Mallory's recipe she recently featured on her blog, <a href="http://www.malloryskitchen.com/post/34534249105/crunchy-toasted-pumpkin-seeds">Mallory's Kitchen</a>. The Hoffman menu today is cozy, warming, and autumnal, not to mention extremely thrifty.<br />
<br />
My
favorite dal is getting improvised today and getting the green addition
of leftover kale from the greenmarket. If I had some cauliflower, I
would use that, too! Adjust seasonings to customize and make it your
own.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Split Pea and Kale Dal</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
2 cups yellow split peas</div>
<div style="text-align: left;">
8 cups water</div>
<div style="text-align: left;">
1 t sea salt</div>
<div style="text-align: left;">
2 t turmeric</div>
<div style="text-align: left;">
6-8 cups chopped kale </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
tempering oil:</div>
<div style="text-align: left;">
3 T virgin coconut oil, olive oil, ghee, or vegetable oil</div>
<div style="text-align: left;">
2 t whole cumin seeds</div>
<div style="text-align: left;">
1 t crushed red pepper</div>
<div style="text-align: left;">
2 T minced fresh garlic</div>
<div style="text-align: left;">
1 T minced fresh ginger</div>
<div style="text-align: left;">
1 fresh minced jalapeno</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1 cup chopped cilantro</div>
<div style="text-align: left;">
1/4 cup fresh lemon juice</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine
split peas, water, salt, and turmeric in a pot and bring to a boil.
Lower heat to medium-low and cover until peas are very soft and mixture
has a uniform consistency, adding water as needed. Add kale and simmer
for about 5 minutes, until kale is wilted.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In
a saute pan, warm the oil and add cumin seeds and crushed red pepper.
Cook for 2 minutes, stirring, then add garlic, ginger, and jalapeno.
Cook about 2 more minutes, stirring to make sure nothing sticks and gets
clumpy.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Add
tempering oil to split peas and stir in cilantro and lemon juice to
finish. Cook for a minute or so and taste for seasoning. Adjust lemon
juice and salt. Serve hot as is or with basmati rice.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQicLqlMl5j5g-DMb8NMa8F2WWiKU_joAW22EXQJxRISJ80yLKS_QvDeyDKBpSfYU07JxXZTlarRV-JIS2kvHsYZU7zmuGHs14UiPDWa0I0vN6qSS7aih7XA_kmECpy5NKujnFb5M0-ZG/s1600/photo-5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQicLqlMl5j5g-DMb8NMa8F2WWiKU_joAW22EXQJxRISJ80yLKS_QvDeyDKBpSfYU07JxXZTlarRV-JIS2kvHsYZU7zmuGHs14UiPDWa0I0vN6qSS7aih7XA_kmECpy5NKujnFb5M0-ZG/s320/photo-5.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chop the kale small so you have a uniform consistency.</td></tr>
</tbody></table>
</div>
Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-51406998653759323702012-05-21T13:18:00.002-04:002012-05-21T13:32:20.009-04:00Super Easy Paprika and Spice Grilled Trout<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/AVvXsEiBccUfC3PBDjGXwQSLcDBEWcg3ZRk4UR3f_oCUQwtKu2A7GSfwfMiJ6LaJQa82Q4bPN_b69twT1q53c-jjxXIWHlhieQONLM2R15KdRiSExA4Uo4iG3XJeAdkOflm8gdTI-mGdbanJxvKC/s1600/fish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBccUfC3PBDjGXwQSLcDBEWcg3ZRk4UR3f_oCUQwtKu2A7GSfwfMiJ6LaJQa82Q4bPN_b69twT1q53c-jjxXIWHlhieQONLM2R15KdRiSExA4Uo4iG3XJeAdkOflm8gdTI-mGdbanJxvKC/s320/fish.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huge brook trout awaiting their fate!</td></tr>
</tbody></table>
As you may notice, I have been on hiatus from blogging, as well as cooking and musing about food because this spring we welcomed Matilda Mae into our lives and have been doing much more eating, feeding, and baby-cooing than cooking. Priorities have been focused on sleeping, drinking water, and just scrounging up something nutritious to eat rather than imagining up clever preparations or guilty pleasures. Raw veggies and store-bought hummus have been a staple in my diet these past few months and the only cooking I have done is using up fresh ingredients before they go bad but only if Daddy is around to care for our sweet precious. Such is the life of a new mother. Every week I have been learning to accomplish a bit more than the last and I (now we) am(are) up and around NYC once again. Our little dumpling is turning 3 months this week and we are continuing to inch back into a routine of normal functioning (Our "new normal", that is!). <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80T7mSzceKSRxQaKMDqwUDl1nQsi_VcjT0_TdRfqi6uRZa9f0Hf0tvBJscLLEkx7uYHs_mO1Nuc3vKWr70djURS_1_W94fFimmbYaKDlPjihyphenhyphenR3XnJ2-uaNJ8kra_KauWTWY-sUKZkr_x/s1600/fish_Matilda.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80T7mSzceKSRxQaKMDqwUDl1nQsi_VcjT0_TdRfqi6uRZa9f0Hf0tvBJscLLEkx7uYHs_mO1Nuc3vKWr70djURS_1_W94fFimmbYaKDlPjihyphenhyphenR3XnJ2-uaNJ8kra_KauWTWY-sUKZkr_x/s200/fish_Matilda.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My in-house fisherman and future fisherwoman</td></tr>
</tbody></table>
My hard-working husband is finished for the semester with his intense MFA program and I am more than relieved to have him around and less stressed out. We have even made our way out of the city a few weekends and he finally got a fishing trip worked in after wishing for free time for months. We joined him, of course, so we could visit with family while we were up there. Stream fishing is what he does and brook trout makes a regular appearance in my life and my kitchen. For years we just stuffed those suckers with onions and butter and grilled them (my husband's own recipe). We then began to beer-batter and fry them. Of course, that is tasty, but not the healthiest preparation and really greases everything up. Last week, when he and my father-in-law (also now known as PopPop) headed down to the stream, they returned home with 3 big ones and 1 really big one. Of course, I hadn't given any thought whatsoever to preparation and ended up improvising a not-so-basic marinade made of very basic ingredients I dug up in my in-laws' kitchen. This turned out so tasty I just made it again to finish off the rest of the trout for tonight.<br />
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<tr><td class="tr-caption" style="text-align: center;">Honestly, she seems more interested in the tutu than the fish...</td><td class="tr-caption" style="text-align: center;">?</td></tr>
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<br /></div>
This marinade would be great on all types of fin fish and also would perk up chicken breasts nicely. It also works into many different menus. You can serve it with Asian or Latin-inspired sides or with traditional American sides, too. Happy grilling season!<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Super Easy Paprika and Spice Grilled Trout</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
4-6 Trout fillets (with skin on if grilling, deboned as much as possible)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
MARINADE:</div>
<div style="text-align: left;">
1/2 t garlic powder</div>
<div style="text-align: left;">
1 T sweet paprika</div>
<div style="text-align: left;">
1/2 t ground cinnamon</div>
<div style="text-align: left;">
1/2 t sea salt</div>
<div style="text-align: left;">
1/2 t freshly ground black pepper</div>
<div style="text-align: left;">
3 T extra-virgin olive oil</div>
<div style="text-align: left;">
1 T white wine or red wine vinegar</div>
<div style="text-align: left;">
2 T fresh lemon juice</div>
<div style="text-align: left;">
1/4 c orange juice</div>
<div style="text-align: left;">
1 T honey</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Crushed red pepper to taste (opt.) </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Rinse fillets well and lay out on a plate or platter in a single layer. In a small bowl, whisk together marinade ingredients and evenly pour over fish fillets. Sprinkle with crushed red pepper, if you like. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Grill skin side down on high heat for 5 minutes and do not turn. Trout is too delicate and you will lose it in the grill. If you need to cook it inside, just broil on high with skin side down on a broiler pan lined with foil for easy cleanup.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Serve with a fresh lemon wedge.</div>
<div style="text-align: left;">
<br /></div>Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-20883799345592097322012-01-25T20:24:00.000-05:002012-01-25T20:24:16.316-05:00Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsHNrG620CYb-FqDMYYJxlxlmFtcT-moQ-aGxhvs5dJXxM0NU9x7VxnsRGAYACV_ArCHSPC5TlGdFn1oPqPOQf6HuuY0SczlcnkdiBZErjjkfXdkawCykc95RaKP7aVGqPPXHGi1Vtmbk/s1600/photo%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsHNrG620CYb-FqDMYYJxlxlmFtcT-moQ-aGxhvs5dJXxM0NU9x7VxnsRGAYACV_ArCHSPC5TlGdFn1oPqPOQf6HuuY0SczlcnkdiBZErjjkfXdkawCykc95RaKP7aVGqPPXHGi1Vtmbk/s320/photo%252815%2529.JPG" width="239" /></a></div><br />
Or is it baba ghanoug or baba ganush....to my knowledge, there isn't a "right" translation and spelling from Arabic to English and it is often spelled differently everywhere you look. This popular, tangy eggplant dip grew in popularity in the U.S. mostly in the last ten years or so. I think of it as hummus's lesser known sibling. The hummus boom made the garbanzo bean version of this dip wildly popular and I have to wonder, why not eggplant? What made hummus so much more common? The plethora of hummus flavors out there is overwhelming. There is everything from roasted pepper or olive hummus to Buffalo-style hummus and pesto hummus. I have even seen edamame hummus. While these are exciting alternatives to the standard, I see no reason to limit myself to all beans. I love a good batch of baba ghanouj (my preferred spelling) with it's vague smokiness from the roasting, creaminess from the tahini, and bit of acidity on the tongue. I wonder, why can't we change a few seasonings and make flavored baba ghanouj the way some hummus companies and kitchens make flavored hummus?<br />
<br />
Traditional baba ghanouj is made with a roasted eggplant (roasted over a flame, if possible, to achieve that smokiness), tahini, lemon juice, and olive oil. To be really traditional, you could add a wee bit of pomegranate molasses, found in Middle Eastern stores, and I love adding toasted cumin seeds and some sweet paprika. That is the classic version--not too far off from what is added to garbanzo beans for traditional hummus.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpQWNs1znMQvOaje7y_KGoTKjeM2ZhB-1_SzvNHGesb7gjSo6Q5-PchLjm_9BLmrlL0nLPHr5AzEsc4PGqp0msTKKiEW4duxGUUnOkyXEC0Oq9-rjonicSJFnXpH4JpraDeOMFuFCqVgQ/s1600/photo%252814%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpQWNs1znMQvOaje7y_KGoTKjeM2ZhB-1_SzvNHGesb7gjSo6Q5-PchLjm_9BLmrlL0nLPHr5AzEsc4PGqp0msTKKiEW4duxGUUnOkyXEC0Oq9-rjonicSJFnXpH4JpraDeOMFuFCqVgQ/s320/photo%252814%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Versatile ingredients all ready to go!</td></tr>
</tbody></table>For my eggplant dip to rival hummus, I am going to roast a medium eggplant with some garlic cloves, add fresh oregano, olive oil, and balsamic reduction drizzled on top in lieu of the pomegranate molasses. Rather than a taste of the Middle East, we are off to Italy for this one. This is great served with sliced Italian bread, focaccia, or pita. I may even try to scrounge up some dried figs, stew them to soften them and garnish the top with wintery sweetness.<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs</b></span></div><br />
1 medium eggplant <br />
6-8 cloves garlic, with skins on<br />
2 T extra-virgin olive oil+ 4 T<br />
1/3 c +2 T inexpensive, everyday balsamic vinegar<br />
8 dried figs<br />
2 t freshly squeezed lemon juice<br />
1/2 t chopped fresh oregano, or 1/4 t dried<br />
1/2 t sea salt<br />
freshly ground black pepper<br />
<br />
crusty bread, focaccia, or flatbread for serving<br />
<br />
<br />
Preheat to oven to 350 degrees. Wash the eggplant and coat gently with a tablespoon of olive oil. Place on a large piece of foil that is laid across a baking sheet. Rub cloves of garlic with another tablespoon of oil. Nestle them near the eggplant in the center of the foil and wrap them loosely.<br />
<br />
Roast for about 40 minutes, checking after about 25 minutes to check the garlic cloves. If they are very soft before the eggplant, pull them out and let them cool. When eggplant is done roasting, open the foil and also let it cool.<br />
<br />
In a small saucepan, cook the balsamic vinegar over medium heat to reduce by 1/2. It is done when it is thick and syrupy. You can go a little over and reduce more, but don't reduce less. Transfer to a bowl.<br />
<br />
Without washing the pot, add about 1/2 c water, 2 T balsamic vinegar, and the dried figs. Simmer until figs are very tender and water/balsamic mixture is just about evaporated. Let cool, then quarter the figs.<br />
<br />
When eggplant is cooled, slice open and scrape out the insides into a mixing bowl. Mash with lemon juice, oregano, salt, pepper, and olive oil to taste. Add about half of the balsamic reduction and taste, adding and adjusting salt and lemon, as well.<br />
<br />
Pour into a low flat bowl to serve. Garnish the top with olive oil, balsamic reduction, and quartered figs. Serve room temperature with warm bread.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-21996121729132822932011-11-28T16:07:00.000-05:002011-11-28T16:07:23.281-05:00Curried Sweet Potato and Coconut Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ahu18QD0jMmXOnQGMgBWkRSRjhyphenhyphenS7arQxT9og2D7-7ooQhSA1fzttNLz0oPUzLzohdQkijJ4Vz1m3Rtl0hEC2AqyPEX2UNwzhD9mq2bu8viUtrPok_SceTp8aca_7g7MfgGQt6dbLlTi/s1600/chowder" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ahu18QD0jMmXOnQGMgBWkRSRjhyphenhyphenS7arQxT9og2D7-7ooQhSA1fzttNLz0oPUzLzohdQkijJ4Vz1m3Rtl0hEC2AqyPEX2UNwzhD9mq2bu8viUtrPok_SceTp8aca_7g7MfgGQt6dbLlTi/s320/chowder" width="320" /></a></div><br />
Fusion cuisine is something I think about doing often and decide against almost as often, depending on who will be eating the food. Fusing together different cuisines and techniques isn't something everyone loves and definitely requires an open mind and a sense of adventure. For some eaters, it is downright confusing if they are not versed in the inspiration for the new-fangled dish. On the other hand, I love trying favorite ethnic seasonings in unexpected concoctions and some cuisines were just meant to go together, such as French and Moroccan or Peruvian and Chinese. Fusing cuisines and getting super experimental isn't for the beginning cook, but trying it can give a beginner or novice some insight into the creative process used by cooking professionals. Everyone's cooking technique can benefit by pondering what makes nouveau, nouvelle, or fusion foods good. <br />
<br />
I love exotic flavors and preparations, but also appreciate classic, reliable American flavors and forms. When I'm thinking of fusing two techniques or cuisines together, sometimes I consider and reconsider, should I use the technique of recipe A and the seasonings of cuisine B or vice versa or somewhere in between? After much trial and error, I usually find that keeping the technique of the title (such as chowder, chili, turnover, wrap, etc) is the best way to ground the dish and keep it true to it's name and your intention. Then comes the switching out of seasonings and ingredients to "fuse" an unexpected flavor, cuisine, or dish into the other. Sometimes you are just dying to use an ingredient scavenged from the greenmarket or you are just trying to use up something in the fridge in a creative way before it goes bad. Either way, developing a complete idea around the ingredient is the best way to ensure that things will come out great without going too far "out there" making the food unrecognizable. Using this theory can keep the novice cook from going completely astray and give the experienced cook or chef a clear sense of direction and, so makes the process more enjoyable. Sounds calculated for such a creative concept, doesn't it? It's not. These are just some general observations and rules of thumb to get thinking about creative cooking technique.<br />
<br />
There is lots of room for variation in so-called "fusion cuisine". Here my appreciation for all-American chowder is amped up with my obsession with sweet potatoes and Indian seasonings. Coconut milk replaces milk and cream. Instead of celery and thyme as dominant seasonings, I used chaat masala, whole mustard and cumin seeds, and ginger. Minced cilantro replaces parsley. Finish with a little lemon (or lime!). As this simmered on my stove, I realized it was begging for some seafood (curry, coconut, fish..Yea!) and I had some leftover poached wild salmon hanging around, so in it went! This would be great with protein additions such as fish or shellfish, tofu, red beans, or any other thing you think should be tossed in. My fish was cooked so I added it at the end. For raw fish or meat, add it when you add the sweet potatoes and peppers. The result is technically a chowder, but with pungeant, spicy, and deep flavors of South Indian cuisine. Warm some of this up and enjoy with naan, paratha, rotis, or chapatis and maybe some green chutney and yogurt.<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/AVvXsEi_BgVpcXi2H0d4_2cPw708tewjZizN2dHt5LSymzcm_NobqgHNWErbm4t_wt4Av0eywD2hArOlxZUQmAmekAcoxpAW744BanaSmleLNUFZqdrts4Ht3vgYZ5ay8rvC9Ujkocb-7JfFliw5/s1600/mise+chowder" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BgVpcXi2H0d4_2cPw708tewjZizN2dHt5LSymzcm_NobqgHNWErbm4t_wt4Av0eywD2hArOlxZUQmAmekAcoxpAW744BanaSmleLNUFZqdrts4Ht3vgYZ5ay8rvC9Ujkocb-7JfFliw5/s320/mise+chowder" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gather your mise before you begin!</td></tr>
</tbody></table><br />
<div style="text-align: center;"><span style="font-size: large;"><b>Curried Sweet Potato and Coconut Chowder</b></span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhEC8udepZjg9BFvUaUuP1Q2WWAfjpS8WBzMXXgPii3AGqQbuaihXyl0wFB4GWYYSEmJhCVe4nnbt2wKs-bewYmOzG95spx5K08NqoUqZAZYoZ7Mslhdt3m4mA_q1CEIDwjenqkZ6libW/s1600/paratha" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhEC8udepZjg9BFvUaUuP1Q2WWAfjpS8WBzMXXgPii3AGqQbuaihXyl0wFB4GWYYSEmJhCVe4nnbt2wKs-bewYmOzG95spx5K08NqoUqZAZYoZ7Mslhdt3m4mA_q1CEIDwjenqkZ6libW/s200/paratha" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">9-grain paratha from my Indian market</td></tr>
</tbody></table>4 T virgin coconut oil (yes, it is good for you:)<br />
1 t black mustard seeds<br />
1 t whole cumin seeds <br />
1-2 T chaat masala (or substitute garam masala or Sambar)<br />
1 t paprika (I use hot, sweet is okay)<br />
1 t ground turmeric <br />
2 t minced fresh ginger<br />
2 T minced fresh garlic<br />
<br />
1 medium onion, diced<br />
2 lb sweet potatoes (Jewel or Garnet yams), peeled and diced<br />
1 green bell pepper, diced<br />
2 lg carrots, sliced into 1/2" rounds<br />
2 t sea salt<br />
1/2-1 t honey (opt.)<br />
2 cans coconut milk (or 1 can coconut milk, 1 can water for a light consistency)<br />
<br />
<br />
In the bottom of a soup pot, melt down coconut oil and add mustard seeds and cumin seeds. Cook for one minute before adding remaining spices, ginger, and garlic. Stir and cook 3-4 minutes over medium until spices are fragrant.<br />
<br />
Add diced onion and cook for another 2-3 minutes, stirring until onion begins to soften. Add sweet potatoes, pepper, and carrots and season with sea salt. Add honey and coconut milk (and water, if using) and stir to incorporate. Turn heat up and bring to almost a boil. Lower heat right away and let simmer for about 25 minutes, uncovered. Stir occasionally and check for tenderness.<br />
<br />
When carrots and sweet potatoes are very tender, taste for seasoning and spiciness and adjust. Add about a cup of chopped cilantro and a healthy squirt of lemon juice. Serve immediately or let cool and reheat for later.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-76521180560641675772011-10-17T19:14:00.001-04:002011-10-20T09:12:36.115-04:00Baked Autumn Cassoulet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81oUQv6VrCPVDHQLbxfCUz61hsjl8uWdyLrqVWB-4q-yvDi1jJoCM0aUluJHIA64lKqw34NK28k8N795femjrdceRstBud_lMEte3-m_a0chRfZFrQKsIhkbQ8hyzAbgby7jCCGlsfi-q/s1600/Cassoulet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><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/AVvXsEjTEwEK3l2OqRtLMykrUFWo_yHQgvGso1_Xvxwv97OEFYX0-ImfoV5h9E6U9jSMJgaiS1AZNLmNyAkJ_Yhp1dD4qOB47VnwL2b7t48sn61fpDeMB5Bv7T4fsue4p00nvonTf6BolVG8DSlP/s1600/photo%252810%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEwEK3l2OqRtLMykrUFWo_yHQgvGso1_Xvxwv97OEFYX0-ImfoV5h9E6U9jSMJgaiS1AZNLmNyAkJ_Yhp1dD4qOB47VnwL2b7t48sn61fpDeMB5Bv7T4fsue4p00nvonTf6BolVG8DSlP/s320/photo%252810%2529.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila! Autumn Cassoulet!</td></tr>
</tbody></table>A cassoulet is a typical French stew traditionally made with sausage, flageolet beans, and bouquet garni. It is delicious, hearty and warming, but not always accessible. Flageolet beans can be hard to find and some people don't go for greasy sausage or sausage at all. I have a favorite vegan version of a cassoulet where I have replaced the butter with olive oil added veggies, and tried to duplicate the sausage's essence without actually adding sausage (or sometimes worse, vegetarian soy sausage). As with most vegetarian versions of things, I usually try to modify seasoning and texture of a dish to come close to it's meaty counterpart without adding the processed stuff. I'm not ripping up all veggie meats. Some are healthy and tasty and definitely have their time and place. For something with so many great ingredients, though, there really is no reason to use it here.<br />
<br />
In garden season, I like to take these really simple ingredients and stew them together slowly all afternoon. Then I pop them in the oven about 30 minutes before dinner and have a great French (inspired) meal. Since it is no longer the season for these veggies to be at their peak, but the winter squashes are pouring in all over, I thought I would incorporate a diced butternut squash into the mix and modify the seasonings a teeny tiny bit to give my autumn cassoulet a hint of spice to showcase the squash. If you think you will miss having sausage in it, add some chicken and apple sausage with chardonnay or some such thing. . .I have used the one just mentioned, but can't remember the brand. Aidell's? Al Fresco? Find a sweet and sage-y autumnal variety, brown it, slice it, and pop it in to stew.<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;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81oUQv6VrCPVDHQLbxfCUz61hsjl8uWdyLrqVWB-4q-yvDi1jJoCM0aUluJHIA64lKqw34NK28k8N795femjrdceRstBud_lMEte3-m_a0chRfZFrQKsIhkbQ8hyzAbgby7jCCGlsfi-q/s320/Cassoulet.jpg" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook it all slowly till the flavors come together.</td></tr>
</tbody></table><br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Autumn Cassoulet</b></span></div><br />
1/4 c extra-virgin olive oil<br />
1 cup diced shallots<br />
1 cup sliced celery with tops<br />
1 t finely minced garlic<br />
1 cup diced green pepper<br />
1 small butternut squash, peeled and diced (about 2 1/2 cups) <br />
2 bay leaves<br />
1/2 t dried sage<br />
1/2 t dried thyme<br />
1/2 t dried rosemary<br />
1/4 t ground nutmeg<br />
1/4 t smoked paprika<br />
1/4-1/2 t sea salt<br />
2 cups diced tomatoes<br />
1 can crushed tomatoes <br />
3 cups cooked flageolet beans or navy beans (or approx 2 cans, rinsed)<br />
<br />
<br />
Warm oil in a cassoulet pan (or medium pot). Add shallots, celery, garlic, pepper, and squash. Cook over medium until everything begins to get fragrant. If you are using sausage, slice it up and throw it in now and let it brown before you continue.<br />
<br />
Add herbs, spices (omit smoked paprika if using sausage), sea salt, and pepper. Cook 3-4 minutes, then add fresh and canned tomatoes. Stir to incorporate everything and add drained beans. Stir again and bring the heat up to a rapid simmer/almost a boil to get it hot, then lower to medium-low and set it on the back burner for an hour or so. If you would like to let it go longer, check it for liquid and add a little water or stock (you should maybe do this anyway so it doesn't dry out. Preheat the oven to 350F.<br />
<br />
Taste for seasoning after you are happy with it and pop it in the oven for 20-30 minutes. This part is optional, but I think it really adds something to the finished product.<br />
<br />
Serve as an entree with crusty baguette or as a veggie side.**<br />
<br />
**a great potluck dish!<br />
**freezes wellCatherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-31146572580755426212011-10-02T13:33:00.000-04:002011-10-02T13:33:39.499-04:00Cranberry Apple Pecan French Toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKeyVOM7aKYOqNFsKcBGpmmgA0wtBLXiA98o4W4K_ax6LN-qSp75oTI_i3RUeC3xiyR-0x-mqiuY-eBRMgvWSdI8NXUGygI2sB3vYpmO8gByNzJYjTTLVEuOAdsPNnAsAQQNMxeNF_b6F/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKeyVOM7aKYOqNFsKcBGpmmgA0wtBLXiA98o4W4K_ax6LN-qSp75oTI_i3RUeC3xiyR-0x-mqiuY-eBRMgvWSdI8NXUGygI2sB3vYpmO8gByNzJYjTTLVEuOAdsPNnAsAQQNMxeNF_b6F/s320/photo%25284%2529.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_w4jYAgyD-jb-AEnSl9X1g47CKq605_cDa18tW1udFzJ1885C14qzuZ8NosDbvZwnu4L1Qrtg9E0TrIW4H8pMEjl4KHiJ57o6uNOyALVALO7-xbNqxXaBDoXqYZMnyaJPk1QIrQn7PaQh/s1600/photo%25286%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_w4jYAgyD-jb-AEnSl9X1g47CKq605_cDa18tW1udFzJ1885C14qzuZ8NosDbvZwnu4L1Qrtg9E0TrIW4H8pMEjl4KHiJ57o6uNOyALVALO7-xbNqxXaBDoXqYZMnyaJPk1QIrQn7PaQh/s200/photo%25286%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute the apples</td></tr>
</tbody></table>It was a little brisk out there this morning. I don't know why, but tasty aromas just smell different with a dip in air temperature. Leaving yoga class this morning, I was overwhelmed by the need for some autumn flavors in my brunch. Inhaling the sweet and savory breakfast smells wafting from apartment windows and restaurants, I headed to my nearest market to pick up a few things to throw together. This time of year is so easy to convert classic dishes to a seasonal treat. With apples, pumpkins, cranberries, figs, pecans, concord grapes, walnuts, and spices a typical menu can make something basic into something really special.<br />
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<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EtkUWpcLDilm_MT4GfGQOMA0ro385aNe1fxmE4ETpvtPMoUqz6ZloTHqGZJVeYXkwhhBHyPUbq1OXmoqZhjGHKgivobo1o7ltoNd24vMxqueFq8FxBznqzx47o4p42aoWg3ZMU-xUauw/s1600/photo%25285%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EtkUWpcLDilm_MT4GfGQOMA0ro385aNe1fxmE4ETpvtPMoUqz6ZloTHqGZJVeYXkwhhBHyPUbq1OXmoqZhjGHKgivobo1o7ltoNd24vMxqueFq8FxBznqzx47o4p42aoWg3ZMU-xUauw/s200/photo%25285%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook 3-4 minutes on each side</td></tr>
</tbody></table>Today I decided to go with some French toast. Sometimes I use whole wheat challah, sliced thickly, for my French toast. Today, though, I was drawn to the 9-grain sliced loaf from The Baker. Adding some apple butter to the egg mix and doing a quick sauteed topping makes this classic breakfast a perfect cool weekend treat. I considered going with a pumpkin theme by using pureed pumpkin and spices with the egg mix, so if you are a pumpkin lover, that is a great variation to try. Use organic pastured butter to get your omega 3's!<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b><br />
</b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>Cranberry Apple Pecan French Toast</b></span></div><br />
1 sliced Golden Delicous apple (with skin on, if organic)<br />
2 T +1 T+ 3T organic unsalted butter, pastured if available<br />
pinch of sea salt<br />
dash of ground cinnamon<br />
1/2 cup roughly chopped pecans<br />
1/2 cup dried cranberries<br />
another dash of sea salt and cinnamon<br />
1 tsp or so of honey<br />
<br />
3 large eggs<br />
1/2-2/3 cup oat milk, rice milk, or other preferred milk (I used sunflower seed milk)<br />
2 dashes of ground cinnamon<br />
1/2 cup apple butter<br />
10 slices whole grain bread<br />
<br />
real maple syrup for serving<br />
<br />
<br />
In a saute pan, cook the sliced apple with 2 T butter, dash of salt, and dash of cinnamon over low heat for 15 minutes or so or until apples are nice and tender and beginning to caramelize. Transfer to a bowl and cover to keep warm.<br />
<br />
Melt another tablespoon butter in the pan and cook pecans and dried cranberries over medium-low heat with a pinch of cinnamon and a dash of sea salt for about 10 minutes, stirring often until fragrant and pecans are just toasted. Finish with honey, stir honey in, and transfer to bowl with apples. Mix nuts and fruit together and cover.<br />
<br />
Wash and dry the pan. and Melt some butter over low. In a mixing bowl, whisk together eggs, milk, cinnamon, and apple butter. Raise heat in the pan to medium. Dip bread into egg mixture two slices at a time (or more if your pan is big), and cook for about 3-4 minutes per side. <br />
<br />
Transfer to a warming plate and continue with remaining bread OR serve immediately by topping with apple cranberry pecan mixture and drizzling with real maple syrup. Enjoy with a hot cup of coffee or tea.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-32648278313901537422011-09-23T14:11:00.000-04:002011-09-23T14:11:35.603-04:00Moroccan Lentil Vegetable Soup<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/AVvXsEilTVFwW2S-19kBqq69_Hk_87FYYSYbldNrgeIgYNdvWYC51lSLtIx2VOdYUvUvdz1iT8rJ50ILKNaY6eNXpNuP97s02Kfv5uh2GO5u8gAgpUkvG0mxUg1Oh1KylagZ-11aNI2AqO3KExht/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTVFwW2S-19kBqq69_Hk_87FYYSYbldNrgeIgYNdvWYC51lSLtIx2VOdYUvUvdz1iT8rJ50ILKNaY6eNXpNuP97s02Kfv5uh2GO5u8gAgpUkvG0mxUg1Oh1KylagZ-11aNI2AqO3KExht/s320/photo%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soup in progress!</td></tr>
</tbody></table>As usual, I am reluctant to say goodbye to summer, but the darker skies and rain isn't always such a bad thing. After an exciting and very eventful summer and so far a ridiculously busy fall, a few days of rain and accepting that I've caught a cold is a great excuse to stay in and make soup.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmV9ic6I6ZLVFHWMjGoEPsF6SUipBwMIkB6D3m6zK0aurBidZStVDStb1_BAF2Sg026YptMUWspvQRhzBUjqceg5707ysKm7njyC8yd3sJy3tynS0BDuTc1infNYferHmVFoomVHlxXpS/s1600/photo%25282%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmV9ic6I6ZLVFHWMjGoEPsF6SUipBwMIkB6D3m6zK0aurBidZStVDStb1_BAF2Sg026YptMUWspvQRhzBUjqceg5707ysKm7njyC8yd3sJy3tynS0BDuTc1infNYferHmVFoomVHlxXpS/s200/photo%25282%2529.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprouted wheat with raisins, a perfect pairing</td></tr>
</tbody></table>I bought the vegetables, broth, and tomato paste yesterday with the intention of making a classic American soup to soothe my sore throat, steam this cold out, and get some veggies down, especially since I'm eating for two now. I haven't been able to stomach any greens all week as this bug slowly started settling in. As I began to chop ingredients and toss them in the pot, I realized I wanted something with some flavor! I'm quite sure a Moroccan lentil vegetable soup in Morocco is nothing like this, but the spices are about right. Despite my un-Moroccan combo of mirepoix, summer squash, and collards, this soup has a tangy, spicy Moroccan feel and and can fix up a boring soup recipe. If I had some winter squash, it would have gone into the pot in a heartbeat. Whole Foods had a gorgeous loaf of savory sprouted wheat bread that was woven with raisins and absolutely superb warmed up and served alongside this soup.<br />
<br />
Enjoy a pungeant and flavorful pot of soup to welcome the first weekend of fall. This one is for the least adventurous to the most adventurous eaters. If you just aren't sure if Moroccan spices are your thing, then go light on them and keep the seasoning subtle. If you are feeling adventurous, go generous with the spices and cayenne. Welcome back, fall!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TtasY97xOkz_NkXFfGewWFST-shsbsABiqxEZE72JI8IVbsF4pHF0NN-PN50cEbA-tmxSPu9P4GAVBUa6rJjwII3BjAXODbI2Y_7MZKkKuVMZkwwG7JERJ8huHkgXevUCgBFlNXMuyEv/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TtasY97xOkz_NkXFfGewWFST-shsbsABiqxEZE72JI8IVbsF4pHF0NN-PN50cEbA-tmxSPu9P4GAVBUa6rJjwII3BjAXODbI2Y_7MZKkKuVMZkwwG7JERJ8huHkgXevUCgBFlNXMuyEv/s320/photo%25283%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical spices combined for an exotic flavor blend!</td></tr>
</tbody></table><br />
<div style="text-align: center;"><span style="font-size: large;"><b>Moroccan Lentil Vegetable Soup</b></span></div><br />
3 T extra-virgin olive oil<br />
3 T ghee (or more olive oil)<br />
<br />
1 t ground turmeric<br />
1 t ground cinnamon<br />
1 t ground cumin<br />
1/2-1 t cayenne pepper (or more)<br />
<br />
1 t freshly grated ginger root<br />
3 t freshly grated garlic cloves<br />
2 medium onions, diced<br />
4 stalks of celery, thinly sliced<br />
4 medium carrots, thinly sliced<br />
1 medium zucchini, sliced into 1/2 moons<br />
1 medium yellow squash, sliced into 1/2 moons<br />
6 crimini mushrooms, sliced<br />
1 green bell pepper, diced<br />
1 1/2 cups dried brown lentils, rinsed and sorted<br />
vegetable broth or water or a little of both<br />
1 6 oz can tomato paste<br />
1 small bunch collard greens, roughly shredded<br />
juice of 1 large lemon<br />
2 t sea salt, or to taste<br />
freshly ground black pepper<br />
<br />
Heat oil and ghee in a large soup pot over medium heat add spices, ginger, and garlic and cook for one minute, stirring and releasing their fragrance. Add onion, celery, carrot, zucchini, squash, mushrooms, bell pepper, and any other veggies you feel like throwing in (Save leafy veggies for the end.).Add 1 1/2 cups brown lentils<br />
<br />
Stir and cook for about 10 minutes and coating them in the seasoned oil. Add vegetable and/or water to cover by 2 inches. I typically use a 32 oz. Tetrapak, then add water to cover, if needed. Add tomato paste and season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 30 minutes or so, until veggies and lentils are tender and seasonings have married. Add shredded collard greens, or other leafy green and cook on low for 5-8 more minutes until wilted and incorporated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTVFwW2S-19kBqq69_Hk_87FYYSYbldNrgeIgYNdvWYC51lSLtIx2VOdYUvUvdz1iT8rJ50ILKNaY6eNXpNuP97s02Kfv5uh2GO5u8gAgpUkvG0mxUg1Oh1KylagZ-11aNI2AqO3KExht/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Finish generously with lemon juice, sea salt, and pepper. I'm insane and like to put plain organic whole milk yogurt on everything and this soup is no exception. If you are craving a cooling garnish, it is awesome!Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-90535927348852126402011-08-23T19:27:00.004-04:002011-08-25T21:35:55.023-04:00Mediterranean Bruschetta with Fava Bean Puree<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk3XbR4_Fdfrc2eYtSEPWWvKX6z2QKINm47RUvvZAN9CpO2eCgd3NSeWVC-454vgZoZ_18rYG80Uk_-_ftudPBdKtzbhyphenhyphenzDeBLdMaragRR5dv863fBVNeMxqfAnCB0RJ_yzYve8mg5Rdx/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk3XbR4_Fdfrc2eYtSEPWWvKX6z2QKINm47RUvvZAN9CpO2eCgd3NSeWVC-454vgZoZ_18rYG80Uk_-_ftudPBdKtzbhyphenhyphenzDeBLdMaragRR5dv863fBVNeMxqfAnCB0RJ_yzYve8mg5Rdx/s320/download.jpg" width="239" /></a></div><br />
If you are lucky enough to have a market that carries fresh fava beans in season, then be sure to pick some up when you see them. They are typically found fresh in June in the northeast, but are now available in cans and jars. There are even cooked favas in water in a vacuum seal pack at Whole Foods in the produce section so, while fresh is best, your fava season can be extended if you love them as much as I do. Fava beans have an earthy, green flavor that hold their own as an hors d'eouvre or are often seen sauteed and as an accompaniment to fish or chicken. They are fresh, bright green, and addictive.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyHYCldMUR66a7qjAyafLJ25gNrbnBl4X7OWXtxSVgRCtFBG7QnGOKYjil0y7qB094x_Zyskfjf_rAxaAGhyVdPwrYbQXY5Ezcn1QovojmR11N-FCl1vLiy1yLqjVdC5P6BOdAwnMlt2U/s1600/download-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyHYCldMUR66a7qjAyafLJ25gNrbnBl4X7OWXtxSVgRCtFBG7QnGOKYjil0y7qB094x_Zyskfjf_rAxaAGhyVdPwrYbQXY5Ezcn1QovojmR11N-FCl1vLiy1yLqjVdC5P6BOdAwnMlt2U/s200/download-1.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain and rinse.</td></tr>
</tbody></table>I bought a huge batch this spring and shelled, peeled (the tender, beany outer skins), blanched, and froze a bunch to extend my fava season. Unlike canned, jarred, or dried, they kept their perky green color and taste so fresh I thought they should be showcased on a baguette. Served with <a href="http://bubbledancebrooklyn.blogspot.com/search?q=zucchini+pancakes">zucchini pancakes</a> and roasted tomato sauce, this is a fantastic late-summer vegetarian/flexitarian meal or it's perfect as an appetizer.<br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Mediterranean Bruschetta with Fava Bean Puree</b></span></div><br />
3-5 large cloves garlic, unpeeled<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxQAl0bTZ0B8nytqsHP_CcU-qKTET9JHcKDDS8iXFBk1ApKb0B1kYXxOfvE27bTEgnmz9bPCDvdmecF8gYUrE-kh8ksvVKbrU7GEFqN45bUWTELmmPWTv6cCTlo6Vv82TriIWAeHYvEBA/s1600/download-3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxQAl0bTZ0B8nytqsHP_CcU-qKTET9JHcKDDS8iXFBk1ApKb0B1kYXxOfvE27bTEgnmz9bPCDvdmecF8gYUrE-kh8ksvVKbrU7GEFqN45bUWTELmmPWTv6cCTlo6Vv82TriIWAeHYvEBA/s200/download-3.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cool roasted garlic before peeling.</td></tr>
</tbody></table>extra-virgin olive oil (about 1/4 cup total)<br />
1 1/2 cups cooked fava beans <br />
<a name='more'></a><br />
juice of 1/2 lemon<br />
1/4-1/2 t high quality sea salt<br />
a quick grind of freshly ground pepper <br />
extra-virgin olive oil to taste (1-4 T)<br />
<br />
1 grainy baguette<br />
about 8 oil-cured black olives (Moroccan, French, or other), pitted and halved<br />
drizzle remaining oil<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3y0POQ8VhYl0seIOU531pcfPEANSVaGaMtHP4M-9UkpIsFi8RcEEkVDbpJ9MQSelDoEzHe-a-i_20RIzBVtEMIN89JvQOVAYMFYel0dDoBNQkokPoTP6D4ot7-B-5dkMlIcs2SX38pY_/s1600/download-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3y0POQ8VhYl0seIOU531pcfPEANSVaGaMtHP4M-9UkpIsFi8RcEEkVDbpJ9MQSelDoEzHe-a-i_20RIzBVtEMIN89JvQOVAYMFYel0dDoBNQkokPoTP6D4ot7-B-5dkMlIcs2SX38pY_/s200/download-2.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squeeze the soft bean from the outer shell</td></tr>
</tbody></table>Heat oven to 350 F. Wrap unpeeled garlic cloves loosely in a piece of foil rubbed with a dash of olive oil. Roast for about 30 minutes, until garlic is soft and fragrant.<br />
<br />
In the meantime, peel outer skin from fava beans and discard peel. Place peeled beans in a food processor with lemon, salt, and pepper. When garlic is finished roasting and has cooled just enough to handle, squeeze garlic into the mix. Pulse and puree until mixture is uniform, scraping down the sides as you go. I like making it smooth, but have enjoyed similar spreads that were left chunkier, it's totally up to you and your tastes. Turn oven up to 400 F.<br />
<br />
Taste and adjust salt and lemon. Slice baguette into 1/3" to 1/2" slices. Brush with a tiny bit of olive oil, if desired. Spread fava bean puree evenly over each slice and line them up on a baking sheet. Top each with an olive half. Toast in the oven for about 15 minutes, or until hot and just beginning to brown.<br />
<br />
Serve immediately drizzled with remaining olive oil for garnish.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-54385393695340126612011-07-29T18:03:00.000-04:002011-07-29T18:03:38.185-04:00Summer Vegetable Lasagna<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/AVvXsEilknsVrAwQm_DRD6-NetYkdGX6sg3Ai8ByqycPpKtlo9cIKtYKU-NKumLMktJFflUZI-h7IdGy20LQDsaXXg6XzVRBKJOkl2U2G0uN6cxYQ50iSuIE5l3_J20QhsuOFZc7hOAiEg2NeU7f/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilknsVrAwQm_DRD6-NetYkdGX6sg3Ai8ByqycPpKtlo9cIKtYKU-NKumLMktJFflUZI-h7IdGy20LQDsaXXg6XzVRBKJOkl2U2G0uN6cxYQ50iSuIE5l3_J20QhsuOFZc7hOAiEg2NeU7f/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt lasagna noodles and roasted tomatoes ready to go!</td></tr>
</tbody></table><br />
Wondering what to do with a bumper crop of zucchini and tomatoes? Try this improvised version of a classic favorite. I am using whole spelt noodles (from VitaSpelt) to keep it really healthy and nutritious. Thinly slice the veggies you have, broil them, and layer them with the cooked pasta and whole cheese from pastured cows. Rather than sticking to just my suggestions, use any summer vegetables that tempt you-- artichokes, spinach, chard (the leafy stuff you can saute, not roast, of course), carrots, parsnips, onions, whatever is in season and abundant near you will go just fine.<br />
<br />
Instead of a heavy, slow-cooked tomato sauce, roasted Roma tomatoes will keep this lasagna summery and fresh. For cheese, a classic combo of ricotta and mozzarella is always welcome, but don't be afraid of substituting chevre in the middle or provolone on top. Maybe there is fresh farmer cheese at the greenmarket. Maybe there is something else that strikes your fancy--sun-dried tomatoes, olives, or roasted peppers? Follow this basic formula, whichever you choose. Serve it with some simply dressed greens<br />
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<div style="text-align: center;"><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/AVvXsEhvUBj2QxnHAldMWM710vBGdl-XMcYZjcOFNeZgjdObGPMp9iYTAaQIg8gM5ydK4DmNLHMvBP2nRSmgMpCfEUjYiyazKZpjAg5xe8Qh6upOyJbQanZYv0WWgg5DqkYcPAUlqfB5_DGw3n4N/s1600/photo+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUBj2QxnHAldMWM710vBGdl-XMcYZjcOFNeZgjdObGPMp9iYTAaQIg8gM5ydK4DmNLHMvBP2nRSmgMpCfEUjYiyazKZpjAg5xe8Qh6upOyJbQanZYv0WWgg5DqkYcPAUlqfB5_DGw3n4N/s320/photo+2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Try using a few varieties of summer squash</td></tr>
</tbody></table><span style="font-size: large;"><b>Summer Vegetable Lasagna</b></span></div><br />
3-3 1/2 lb Roma tomatoes<br />
4 T+ extra-virgin olive oil<br />
2 tsp garlic, minced<br />
sea and freshly ground black pepper<br />
1 pkg spelt lasagna noodles<br />
2 lb assorted zucchini and summer squash<br />
10-15 leaves fresh basil, washed<br />
1 15 oz container pasture-raised ricotta<br />
3 cups shredded provolone cheese <br />
<br />
<br />
Preheat oven to broil. Put a big pot of lightly salted water on the stove to boil. Line a sheet pan with aluminum foil to prevent a nasty clean-up.<br />
<br />
Slice the tomatoes into 1/3" thick slices and transfer them to the lined sheet pan. Add a tsp of the minced garlic and about 2 Tbsp olive oil. Season with salt and pepper and gently rub tomatoes with seasonings with clean hands until evenly distributed. Place under the broiler for about 20 minutes, until lightly browned.<br />
<br />
Transfer tomatoes to a mixing bowl. Thinly slice summer squash the long way (1/4"-1/3" thick slices?). Transfer to the pan that the tomatoes were in and season with the remaining oil and garlic, as well as sea salt and pepper. Broil these for 15-20 minutes, or until tender. Let cool and switch oven to 350 F.<br />
<br />
Cook pasta according to directions. While pasta cooks, prepare a 9"x13" lasagna pan. Lightly oil with extra-virgin olive oil. <br />
<br />
Layer lasagna in baking dish beginning with a layer of tomatoes and basil leaves, then pasta, then summer squash, pasta, ricotta. Repeat pasta and veggies. Be sure to layer the tomatoes on thick in the middle, so lasagna is saucy and fresh at the same time. Discard excess tomato juice in bowl (or use it in minestrone) Finish with some tomatoes, then top with shredded provolone.<br />
<br />
Bake covered at 350 for 20 minutes, then uncover and bake for 10-15 minutes more.<br />
Let rest 5 minutes and serve.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-46806506594075405732011-06-30T15:59:00.001-04:002011-06-30T15:59:48.243-04:00Hot Cherry SalsaSpice up your July 4th celebration by bringing something new and exciting this year. I love this salsa the best when cherries are super sweet and dark red, like right now. The chile adds some heat and the scallions, garlic, and cilantro make it savory. This is great with tortilla chips and is also great with grilled fish or pork. Happy 4th of July!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ5Fvk-0bkFbXY37qbSCrIYY3jrsx0KZdVbY0PsIl3-RmgDiC9mrqVCce4Gx-yIz-3aF8a-glxg9VIdoJIenjTjUvo90qbJsRXpXz-UyeYvo8COIxRpsXLSmh9-DlKqrS-v2p9SVlt4ze/s1600/cherry+salsa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ5Fvk-0bkFbXY37qbSCrIYY3jrsx0KZdVbY0PsIl3-RmgDiC9mrqVCce4Gx-yIz-3aF8a-glxg9VIdoJIenjTjUvo90qbJsRXpXz-UyeYvo8COIxRpsXLSmh9-DlKqrS-v2p9SVlt4ze/s320/cherry+salsa.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make a big batch, it's good!</td></tr>
</tbody></table><br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Hot Cherry Salsa</b></span></div><div style="text-align: center;"> makes about 4 cups </div><br />
2 cups pitted and chopped cherries<br />
1 cup diced tomatoes<br />
3 minced scallions<br />
1 jalapeno, minced (seeded for less heat)<br />
1 large clove garlic finely minced<br />
1/4 cup chopped cilantro<br />
1/4 t ground cumin<br />
1/4-1/2 t sea salt<br />
dash of cayenne <br />
1 t freshly squeezed lemon juice<br />
1 T red wine vinegar<br />
1 T extra-virgin olive oil<br />
hot sauce to taste <br />
<br />
Combine ingredients well in a bowl. Cover and let rest for 30-60 minutes before serving. If you want to make it ahead of time, chill until about 30 minutes before serving. Freshen with some lemon or lime juice and serve.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-37324188466618244092011-06-28T16:06:00.002-04:002011-06-28T16:13:33.466-04:00Fried Green Tomatoes<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/AVvXsEjWPVocTNsiHkan7L7N6nfFqMqqyALK7n5Il0CvsrlzxyTB_9fBf0iXY-7F_ZKfEFLUc7u68Nl_k5ZL_4YWl7NknY4BL-8EcQQlewjLNHaRu_pIEKWSYsi4QwKrfLGEW5jKH_XUqXydKwPT/s1600/finished_tomatos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPVocTNsiHkan7L7N6nfFqMqqyALK7n5Il0CvsrlzxyTB_9fBf0iXY-7F_ZKfEFLUc7u68Nl_k5ZL_4YWl7NknY4BL-8EcQQlewjLNHaRu_pIEKWSYsi4QwKrfLGEW5jKH_XUqXydKwPT/s320/finished_tomatos.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make it elegant and serve with creme fraiche and pea shoots.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
One of the great things about shopping for produce at the greenmarket versus the supermarket this time of year is the variety and abundance. Right about now, the purple, yellow, and red carrots are being pulled up for market and the varieties of summer squash are vast, ranging in color from pale, pale yellow to deep, dark green. Things you may have never even seen before are available and waiting to be tried. Soon there will be big bunches of dill flowers and hundreds of peppers in every shape, size, and color.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVZFBKYkUMVIriOKo7sC0-JMOYQ5wfC0H5rMBbmDwjP0u3FCWhoQiG_259b5dfQS21jG5PiN9WjFt4CathyphenhyphenghLZb6JtBnxjZu0Xs189yUS7-oJDyJRlmeczg7I1csVQgDgyA3snYh-Xhv/s1600/plated2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVZFBKYkUMVIriOKo7sC0-JMOYQ5wfC0H5rMBbmDwjP0u3FCWhoQiG_259b5dfQS21jG5PiN9WjFt4CathyphenhyphenghLZb6JtBnxjZu0Xs189yUS7-oJDyJRlmeczg7I1csVQgDgyA3snYh-Xhv/s200/plated2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Commune cuisine at its finest!</td></tr>
</tbody></table>This past weekend I was reminded of one of my Southern-inspired summer favorites--fried green tomatoes. The hard green tomatoes piled in a crate looking meek and lonely next to the fancy and exotic heirlooms wooed me with their simplicity and humble presentation. I filled a bag right away. Fried green tomatoes are a symbol of summer sun and relaxation to me. Served with some kale, and smoky vegetarian pinquitos beans and rice, these sour and savory morsels don't last long at my table.<br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Fried Green Tomatoes</b></span></div><br />
10-12 firm, green underripe tomatoes (ripe, green heirlooms are watery and don't come out the same)<br />
1 1/2 c yellow cornmeal<br />
1 c whole wheat or oat flour (or corn flour for gluten-free)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI5ISiNhcAcJ1Pvv1Md3QK5iI_KWEcfvKeUmV8qbePdQiEkx3W5mjhYFeUJ7dn0HGQazWHXD22kmJGLTGZXstOAlxGw-aH0SyEDrxU3X934fsEA0k3OS4-Y2ru1xvnyTTkxUO-aEeQTgz/s1600/sliced_tomatos2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI5ISiNhcAcJ1Pvv1Md3QK5iI_KWEcfvKeUmV8qbePdQiEkx3W5mjhYFeUJ7dn0HGQazWHXD22kmJGLTGZXstOAlxGw-aH0SyEDrxU3X934fsEA0k3OS4-Y2ru1xvnyTTkxUO-aEeQTgz/s200/sliced_tomatos2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of those little buggers began to ripen overnight!</td></tr>
</tbody></table>1 T Cajun seasoning (opt.but good!)<br />
1 t garlic powder<br />
1 t sweet paprika<br />
1/2 t sea salt<br />
1/4 t freshly ground black pepper<br />
<br />
1 egg (opt.)<br />
1 1/2-2 cups almond milk, soy milk, milk, or water<br />
<br />
expeller-pressed canola/sunflower/safflower oil for frying (a cup or so)<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidF6IJXHu8LyRcT-HQyRZLqQgHoA4UJGTh0r95k287D-1K5hHw4z0r9Ml374MyvNsE0onhYxhY15hBGsSRr4WOhUxoSeUSvAsodprthzVLS_hk-GTTIjl8ruVFse5ijInM7IRtcznwrGEh/s1600/frying_tomatos.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidF6IJXHu8LyRcT-HQyRZLqQgHoA4UJGTh0r95k287D-1K5hHw4z0r9Ml374MyvNsE0onhYxhY15hBGsSRr4WOhUxoSeUSvAsodprthzVLS_hk-GTTIjl8ruVFse5ijInM7IRtcznwrGEh/s200/frying_tomatos.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I fried it anyway.</td></tr>
</tbody></table>Wash and core tomatoes and slice into rounds about 1/3" thick. Set aside. In a shallow bowl or on a plate, combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper. <br />
<br />
If using egg, whisk together egg with liquid in a medium bowl. Start with 1 1/2 and as you dredge and fry, add more liquid if you are running low. Without egg, just put the full 2 cups liquid in a bowl.<br />
<br />
Heat a 1/2 inch of oil in a frying pan and set up a plate with paper towels for draining. When a pinch of flour sizzles, oil is ready. Dip tomato slices in liquid and dredge in the cornmeal mixture, creating a nice, thick layer. Place in the oil to fry. Continue until pan is full, but not overcrowded.<br />
<br />
Fry for about 4 minutes, flip, then fry about 3 minutes more. Transfer to paper towels to drain and season with salt while hot. Fry remaining slices in batches. Dredging the upcoming batch while a batch is frying will save time.<br />
<br />
Tranfer drained tomatoes to a warm oven, uncovered to keep hot.<br />
<br />
Serve with hot sauce, ketchup, creme fraiche and pea shoots (my favorite), or mustard. They are great as sandwiches the next day, too.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com2tag:blogger.com,1999:blog-6385754783417450896.post-15797747390300751592011-06-10T12:38:00.001-04:002011-06-10T12:45:29.854-04:00Oven-braised Basa in Tomato Coconut Sauce<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/AVvXsEiChSG5chI_MJTg41sD6JChUci7131ESo046fGOv_W38hjh5h0jy6e-_VqOTgVt4L2zdZwzaQsBuD2W_81Ag7f2n_-iETqyr40drbU6A4j-OVttW32ePE5pGYxEiY4q0mvTIVbOvxSd7coC/s1600/Basawithtomatococonutsauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChSG5chI_MJTg41sD6JChUci7131ESo046fGOv_W38hjh5h0jy6e-_VqOTgVt4L2zdZwzaQsBuD2W_81Ag7f2n_-iETqyr40drbU6A4j-OVttW32ePE5pGYxEiY4q0mvTIVbOvxSd7coC/s320/Basawithtomatococonutsauce.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Still saucy and brilliant colored even in low light!</td></tr>
</tbody></table><br />
This hot weather makes me crave fish, tropical fruit, veggies, and all things fresh and even a little bit exotic. Caribbean flavors work great for dining under the blazing sun. Whether it's fruity, curried, sweet and spicy, seafod-inspired, or grilled and glazed, they all just seem to work great after a hot day. Here is a recipe inspired by a traditional Dominican recipe for red snapper. I have adjusted the ratio of tomatoes and coconut and ditched the mercury-laden snapper for mild and ecological basa fillet.<br />
<br />
Basa fillet also known as swai, is a fish listed as a "Best Choice" option by Seafood Watch. The mercury levels are low, the farming methods are ecological, and the price for mine was 7.99/lb, which I consider a fresh seafood steal.<br />
<br />
The ingredients are simple and this is a pleasure to make--very little chopping. The tomato-coconut sauce is balanced and delicious and just may be a recurring theme in my 2011 summer kitchen. I am seriously considering rice and beans in this sauce.<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Oven-braised Basa in Tomato-Coconut Sauce</b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>Serves 4</b></span></div><br />
1 1/2 lb-2lb basa fillets, rinsed and patted dry with fillets sliced into thirds or smaller chunks<br />
Juice of 2 limes<br />
<br />
2 T extra virgin olive oil<br />
3 t minced fresh garlic<br />
1 med. White onion, sliced into thin sauté slices<br />
1 lg celery stalk, julienne<br />
1 can tomato paste<br />
1 can coconut milk<br />
1 vegetable bouillon cube (get the health food store kind--no msg/additives)<br />
2 bay leaves<br />
1 large tomato, seeded and julienned<br />
<br />
2 c cooked long-grain brown rice<br />
<br />
½ c chopped cilantro<br />
<br />
<br />
<br />
Squeeze lime juice over fish fillets, using ½ lime per fillet. Set aside.<br />
<br />
In a deep skillet, heat oil on medium. Cook garlic, onion, and celery for 10 minutes, stirring occasionally.<br />
<br />
Stir in tomato paste and cook 2 minutes, while stirring and mashing paste up.<br />
<br />
Add coconut milk, bouillon, and bay leaves. Simmer for 10 minutes, stirring occasionally, and incorporating coconut milk into tomato paste and dissolving bouillion.<br />
<br />
Stir in sliced tomatoes, and add fillets, skin side up, gently pushing them into the sauce. Simmer 5 minutes or until fish flakes easily with a fork.<br />
<br />
Transfer fish to a warm plate and cover. <br />
<br />
Turn up heat and reduce sauce about 5 minutes, or until slightly thickened. <br />
<br />
Serve fish and rice with sauce ladled over. Garnish with chopped cilantro.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com3tag:blogger.com,1999:blog-6385754783417450896.post-85161490840836182802011-06-02T13:24:00.002-04:002011-06-02T13:28:17.116-04:00Chive and Lemon Zest Vinaigrette<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/AVvXsEhCoZ0dKf_h3mVOJaoJAYCwn3sEtZM-4VS65PIUkufjYU8gTTzCaveWzpnUPZxE-zXvHH0xyoFWt-y1m-kqMln_ubbZBBeCNgpk5xBS7T04EPjxYQVLq_6EYUjZ2yD1CI5tnA_0sJ_vsRzC/s1600/photo%25286%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoZ0dKf_h3mVOJaoJAYCwn3sEtZM-4VS65PIUkufjYU8gTTzCaveWzpnUPZxE-zXvHH0xyoFWt-y1m-kqMln_ubbZBBeCNgpk5xBS7T04EPjxYQVLq_6EYUjZ2yD1CI5tnA_0sJ_vsRzC/s400/photo%25286%2529.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">salad of the season</td></tr>
</tbody></table><br />
It is really getting hot out there! The sun is starting to be downright sweltering. The a/c's are cranking and the parks are full of loungers. Local veggies are starting to come into the markets and I'm getting psyched for veggies to be overflowing onto my table every week! Salad season is upon us and I'm ready for some new salad inspiration.<br />
<br />
To maximize the bounty of the season, focus on veggies as the main event on your dinner table. Choose colorful veggies that aren't necessarily considered salad veggies and toss or compose them with interesting greens and a simple delicious dressing. Zucchini and crookneck squash are sweet and tender when fresh from the farm and are delicious raw. Tender, thin asparagus is wonderful chopped onto greens and soon, in-season corn will be tender and sweet enough to cut right off the cob into a salad for a sweet crunch.<br />
<br />
Since it is still technically spring, you may need to blend greenmarket and supermarket veggies to make your salad. Maybe buy some arugula and Boston lettuce and toss with long carrot shreds, local herbs and asparagus. Before the sweet basil and pungeant herbs come in, let's take advantage of local chives and some organic supermarket lemons for a simple and delicious dressing that goes on almost everything. Top with toasted sunflower seeds for a seasonal, gourmet touch. Serve your great salad this hot, late-spring weekend and get seasonal!<br />
<br />
<br />
<br />
<div style="text-align: center;"><b><span style="font-size: large;">Chive and Lemon Zest Vinaigrette</span></b></div><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoAmiCr7zAWUSHeMhfCzpA6CWkVZfXu2WsXP-0N1mhmDSnHdGKXNuTF3yUnWajsu_duhS0T95NV0E-vwas6Ar8eDQtZCueR0Y-ET2BxgQiZBISoTvY5aCTUI6yIrtjbh_dQ6HWZI4disg/s1600/photo%25288%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0jnk5s78YauiWGdjDzlUUHKuObQr7ccaQXQY9EITfxFCHv0vsj4QtGWptAj0a6jBhGw-fqCX4fCTP63Efwo0driy9S8_K_L-oYXnMOuV-9w8YMbyen7AJMT5wSkjMUMg_ydHsdMblfvW/s1600/photo%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0jnk5s78YauiWGdjDzlUUHKuObQr7ccaQXQY9EITfxFCHv0vsj4QtGWptAj0a6jBhGw-fqCX4fCTP63Efwo0driy9S8_K_L-oYXnMOuV-9w8YMbyen7AJMT5wSkjMUMg_ydHsdMblfvW/s320/photo%25285%2529.JPG" width="239" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 t garlic, grated on a microplane or finely minced</div><div style="text-align: left;">1/2 t finely zested organic lemon peel (on a microplane or grated and minced)</div>2 T Dijon mustard <br />
<div style="text-align: left;">2 T agave nectar</div><div style="text-align: left;">juice of 2 lemons (the one you zested and one more?)</div><div style="text-align: left;">4 T champagne vinegar (or white wine vinegar if you can't find it)</div><div style="text-align: left;">1/2 t sea salt</div><div style="text-align: left;">freshly ground black pepper</div><div style="text-align: left;">1/2-3/4 c extra-virgin olive oil</div><div style="text-align: left;">1/2 cup snipped chives </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Set up a weighted and non-slip mixing bowl to mix the dressing. If you don't have a weighted bowl, fold a damp paper towel or work towel under the bowl so it won't slip.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine garlic, lemon zest, Dijon, agave nectar, lemon juice, champagne vinegar, sea salt, and black pepper in the bowl. Whisk it together using your dominant hand. With your other hand, slowly drizzle in 1/2 cup of the olive oil while you are whisking the ingredients. Taste for seasoning and add more sea salt, lemon juice, and olive oil to taste. Fold in chives and dress your favorite vegetables.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><br />
</div>Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-54620974741854342432011-05-06T12:23:00.000-04:002011-05-06T12:23:00.372-04:00Freshly Caught Rainbow Trout 2 Ways<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GCgLXSvpcD2G6MfyTekYPZPc46tUbuWrDrpx_LttaCKx98O4qF1jLYuURSjv_3jLh-ZwwrbAlO_ngxd05D9G7ktZInRs2YMrNUGdrKcTUu9wBUczStHSbRU8piHtfKzGZo2g_o9mTbpG/s1600/trout+steaks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GCgLXSvpcD2G6MfyTekYPZPc46tUbuWrDrpx_LttaCKx98O4qF1jLYuURSjv_3jLh-ZwwrbAlO_ngxd05D9G7ktZInRs2YMrNUGdrKcTUu9wBUczStHSbRU8piHtfKzGZo2g_o9mTbpG/s320/trout+steaks.jpg" width="320" /></a></div><br />
Good old-fashioned brook trout has become a regular part of my spring ritual. With a husband who can't stand to be in the city on opening day of fishing season, I have become accustomed to the excitement and drudgery of preparing freshly caught fish. Wielding my sharpest knives, yesterday I dove into a tray of nine, that's right NINE rainbow trout, two of which were gigantic. With my Grandmas's beer batter in mind, I thought I would improve upon the recipe by adding Old Bay, cornmeal, and some other impromptu additions.<br />
<br />
In the midst of filleting all those fish and prepping my batter, I notice how adorable a cut through the cross-section would be on such a small, light pink fish, so I tried it. Making little steaks seemed like a great experiment for my enthusiastic audience (husband and my parents) and also it was one less fish to fillet. The tiny fish steaks were cute but it was tough to remove all the rib bones, so beware and warn diners when you serve this. Nonetheless, I decided a little fish steak appetizer while I was battering and frying would be the perfect way to entertain myself and my family. Make these both and serve with a simple tomato-cucumber-green pepper salad.<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Beer Battered Trout</b></span></div><br />
1 room temperature beer<br />
1 cup flour<br />
1/2 cup yellow cornmeal<br />
2 t Old Bay Seasoning<br />
1/2 t garlic powder<br />
1 t paprika<br />
1/2 t sea salt<br />
2 t agave nectar or honey <br />
expeller-pressed canola or sunflower oil for frying<br />
trout fillets, rinsed and bones removed<br />
<br />
<br />
Mix ingredients together in a large mixing bowl, adding a bit more cornmeal if too thin or a bit more beer or water if too thick. The mixture should be like a thick pancake batter.<br />
<br />
Heat oil for frying. Put trout pieces into the bowl and gently mix so fish pieces are well coated with batter. Fry in batches and drain on paper towels. <br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><b>Trout Steak Appetizers</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1 5" bamboo skewer for each fish steak </span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">a small trout cut into 1" thick steaks, with as many bones removed as possible</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">2 T tamari</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1/2 t dried lemongrass</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1/2 t dried ginger</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1 clove garlic </span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">2 T extra-virgin olive oil </span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">1 t rice wine vinegar</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Soak skewers in a bowl of cold water. Carefully remove rib bones from each fish steak. Rinse and set aside. Whisk tamari, lemongrass, ginger, garlic, extra-virgin olive oil and rice wine vinegar. Marinate fish for 30 minutes-2 hours. Skewer each fish steak sideways and arrange neatly on the skewer.</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Heat a saute pan on medium high. Sear fish 2 minutes on each side. Finish with fresh lemon juice and serve.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span><b> </b></span></div>Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com2tag:blogger.com,1999:blog-6385754783417450896.post-51816050984070890672011-05-01T19:20:00.000-04:002011-05-01T19:20:18.310-04:00Artichoke, Asparagus, and Butter Bean SaladSpring has sprung, the veggies are looking decent, and my sick computer is well again. Don't think for a second I haven't been cooking. I have been stir-frying, roasting, broiling, and grilling throughout my entire blog absence. To celebrate the season that seems to finally be here, this is a simple entree salad or side dish that takes only a few quick minutes to make and it is excellent.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf4j1Tu6rTmbXJv-It8FV6vJ8gzCWk8ElYyLLF1wqv1UNwcnYHP-RI6lDwhro2YfsTtCyyyAYUhuqWpurtDMXqyrGeU7wiFbng2uL6QzxZ2p3eSSoF-aQfVkKfK_b0tssnyfpNE2CaXXV/s1600/artichokesalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf4j1Tu6rTmbXJv-It8FV6vJ8gzCWk8ElYyLLF1wqv1UNwcnYHP-RI6lDwhro2YfsTtCyyyAYUhuqWpurtDMXqyrGeU7wiFbng2uL6QzxZ2p3eSSoF-aQfVkKfK_b0tssnyfpNE2CaXXV/s320/artichokesalad.jpg" width="239" /></a></div><br />
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<div style="text-align: center;"><span style="font-size: large;"><b> Artichoke, Asparagus, and Butter Bean Salad</b></span></div><br />
1 package (or can, drained) artichoke hearts, sliced in half<br />
1 shallot, sliced<br />
1 can butter beans, drained<br />
2 T extra-virgin olive oil<br />
1 1/2 t white wine vinegar<br />
1/4 t sea salt<br />
freshly ground black pepper<br />
2 bunches asparagus, washed and cut into 2-3" segments <br />
1/4 c sliced almonds, lightly toasted<br />
juice of 1/2 lemon <br />
<br />
<br />
Preheat oven to broil.<br />
<br />
Prep ingredients, tossing artichokes, shallot, beans, olive oil, vinegar, sea salt, and black pepper. Line a broiler pan or baking sheet with foil and distribute seasoned vegetable mixture evenly on the foil in a single layer on half of the sheet. Toss asparagus in the bowl with remaining marinade and distribute them evenly on the other side of the baking sheet.<br />
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Broil 7-15 minutes, depending on the strength of your broiler. Check it after 7 minutes. It is done when the veggies are browning at the edges and the beans are beginning to split. The asparagus may cook fast and need to be pulled out sooner than the other veggies.<br />
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Let cool for few minutes and finish with lemon juice. Top with toasted almonds.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-6736158873126842232011-03-24T12:29:00.002-04:002011-03-24T12:32:55.582-04:00Tapas Time--Artichoke-stuffed Tomatoes<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/AVvXsEi1HwR1kBGJdhTqL6_n4FMsyXMqNNtdNWfDHz5Pp6uKQe_GS8ei2v8UHIHR7SZ0ff4GMmff1uPANdw8jqsfu3mbwEss75kj8mRLktZb_7Ut2dWFJ_A05qCYr5G7c-ezNE8DV52bfoGRPkmV/s1600/eggplant+toasts+with+quail+egg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HwR1kBGJdhTqL6_n4FMsyXMqNNtdNWfDHz5Pp6uKQe_GS8ei2v8UHIHR7SZ0ff4GMmff1uPANdw8jqsfu3mbwEss75kj8mRLktZb_7Ut2dWFJ_A05qCYr5G7c-ezNE8DV52bfoGRPkmV/s320/eggplant+toasts+with+quail+egg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">eggplant deliciousness on bread topped with a quail egg and chive</td></tr>
</tbody></table><br />
I'm always thrilled when someone wants to go out for tapas. I love tapas. The various small bites of flavor are captivating and I love the entire experience. I love having a huge variety and getting just a bite of everything. I love many different tastes at one sitting. Tapas are an excuse to have a bunch of really great snacks and call it a meal. The process, the slow-down, the savoring of each bite, and the wine thrill me to no end. Apparently tapas began in Andalusia as something to place over your drink to keep the bugs out. There was always one bite served with every drink and the tradition evolved into a cultural experience. Using the freshest, most seasonal stuff around at the moment, tapas can be anything prepared simply and seasoned properly. Plating and presentation are important and go along with the slow eating, appreciation of each bite, and the savoring of the experience. <br />
<br />
Fun for couples or groups of any size, tapas-style dining changes the pace of things and gets us to sit back and enjoy. The Spanish dining philosophy of 'Eat When You Drink, Drink When You Eat' isn't lost on me. I love following this rule and do it whenever possible or practical. <br />
<br />
Last weekend, when good friends were visiting from D.C. and we were needing a good spot to catch up, we did just that.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4zoV2A6CBF5ZOILU6SfvhbBUDvhm5qUZN2n1KSLeI4MNnqUzL3uq5vfOZO6mWVJWwP_PypnVD-QFZDtf8bP9CMpWaAEUchlqtRHLFw-fGvnBZsYKVv6QqW36vAs-cnRVLux5B4OCZYbn/s1600/anchovies.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4zoV2A6CBF5ZOILU6SfvhbBUDvhm5qUZN2n1KSLeI4MNnqUzL3uq5vfOZO6mWVJWwP_PypnVD-QFZDtf8bP9CMpWaAEUchlqtRHLFw-fGvnBZsYKVv6QqW36vAs-cnRVLux5B4OCZYbn/s320/anchovies.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fresh anchovies, briny, sweet, steamed to perfection, and dressed with lemon</td></tr>
</tbody></table><br />
On a Friday night in Greenwich Village, we were expecting a long wait when we saw the jam-packed tapas bar over-flowing with diners. As luck would have it, our 30-minute wait became about 10 minutes and we were seated at a tall 3-top in the front with a perfect view of the Bleecker St. bustle. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiib-RamOrcT0T8Rb8r39-4R70fX8ioA-pnvNTJ0kJyF0jZ7RwujcR14ByHxNx-eSCS3Nj8H-9RAOUkzrjPxogZ6xLf4UlxmOhirXEospxNgyiAJ1Sm3le1UJ-97eNXLVSiymuTqwgzzQ4/s1600/seared+tuna%252C+cheese+croquette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiib-RamOrcT0T8Rb8r39-4R70fX8ioA-pnvNTJ0kJyF0jZ7RwujcR14ByHxNx-eSCS3Nj8H-9RAOUkzrjPxogZ6xLf4UlxmOhirXEospxNgyiAJ1Sm3le1UJ-97eNXLVSiymuTqwgzzQ4/s320/seared+tuna%252C+cheese+croquette.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the remains of my seared tuna and a cheese stick to beat all cheese sticks. . .artisanal Spanish cheese, breaded and fried</td></tr>
</tbody></table>My friend, another Katie, wisely ordered everything from the specials board first. We then revisited the menu for a few last nibbles. Kurt ordered the wine, the details of which I have lost, but it was fantastic, too. Maybe a tempranillo? Nonetheless, everything was delicious and we left happy, but not too stuffed, which is another perk of having all small bites.<br />
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Here is a recipe that I made up inspired by a traditional tapas recipe of stuffed tomatoes. The old version is filled with breadcrumbs and aioli and are concasse'd (blanched to remove skin). I like the skin and wanted to add the artichokes in as flavor perk. I kept going by adding almond meal and marcona almonds on top until Voila! Artichoke-stuffed Tomatoes...<br />
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<div style="text-align: center;"><span style="font-size: large;"><b>Artichoke-stuffed Tomatoes</b></span></div><br />
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1 pkg Campari tomatoes (or about 8-10 golf ball-sized tomatoes), cherry tomatoes could be a substitute<br />
Sea salt and freshly ground black pepper<br />
4 T extra-virgin Spanish olive oil <br />
1/4 cup minced onion<br />
3 artichokes, carved down to the hearts and squirted with lemon juice and diced (or 3 canned or frozen artichoke hearts, diced)<br />
1 T dry white wine <br />
1/3 cup whole grain bread crumbs<br />
3 T almond meal or finely chopped almonds<br />
3 T mayonnasie or Veganaise, whatever your preference<br />
2 T freshly squeezed lemon juice<br />
2 T freshly minced parsley<br />
1/2 t Spanish paprika (sweet or hot) <br />
8-10 Marcona almonds (or 8-10 regular almonds, soaked for a minutes in olive oil and a bit of sea salt)<br />
<br />
<br />
Wash, dry, and prepare your tomatoes, by slicing off just the tops and setting them aside. Gently scoop out seeds and pulp from the tomatoes with a small melon baller or a grapefruit spoon.<br />
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Preheat the oven to 400 degrees. <br />
<br />
Oil a baking dish and arrange tomatoes upright in dish. Lightly salt and pepper them and set aside.<br />
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In a saute pan, heat oil and cook onion for 2 minutes on medium. Add garlic, stir one minutes, then add diced artichoke hearts and wine. Cook on medium for 10-12 minutes, if using canned or about 20 minutes, if using fresh. When tender and fragrant, turn the heat up a little bit and add breadcrumbs and almond meal. Season with salt and pepper. Let cool for a few minutes, then add mayo/Veganaise, lemon juice, and parsley. Taste and adjust seasonings.<br />
<br />
Carefully fill tomatoes using a small spoon and mound filling a little over the top, if possible. Top each with a light dusting of paprika and sink an almond into the top. <br />
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Bake, uncovered, for about 25 minutes, or until browned and bubbly. Beware to remove them if the almond begins to burn or if the tomatoes begin to collapse.<br />
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Let cool for 5 minutes and serve!Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-14882448650253771172011-03-15T23:07:00.005-04:002011-03-15T23:17:17.712-04:00Vegetable Guinness Stew<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/AVvXsEiiTV2B4LGz-CVeXt8EUhMZHykU14u1DsvM2H4wpZBJ2dRyGtIdsPDvScooQq7d3-dzt6jfB16xmxI_Or1oYZ439Fp42eROAiwrzbxSDCCGF6OjuRNZXRDFRkK07cK8se2imeF74dmKoAf7/s1600/Guinness+Stew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTV2B4LGz-CVeXt8EUhMZHykU14u1DsvM2H4wpZBJ2dRyGtIdsPDvScooQq7d3-dzt6jfB16xmxI_Or1oYZ439Fp42eROAiwrzbxSDCCGF6OjuRNZXRDFRkK07cK8se2imeF74dmKoAf7/s320/Guinness+Stew.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Guinness meets the stew!</td></tr>
</tbody></table>This week is the last week of winter and the week of everyone's favorite Irish holiday. Since usually I try to avoid the frat boy-style, drunken helter-skelter of New York City on this notorious day, but still like to enjoy some authentic Irish flavors, this year I celebrated with friends the weekend before. A little cooking and a few people hanging out was the perfect way to catch up and slurp up one last meal of winter vegetables . With a little motivation and some nice root vegetables I was inspired to make not just corned beef and cabbage, but also a vegetarian Guinness stew encouraged by the flavors and seasonings of the traditional Guinness beef stew that is typically found on pub menus world-wide. The rest of the spread took care of itself since Irish food and drink are pretty simple and straightforward.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA23fHbig1B8iYP0G-dI8skGvaErh2qG1cwWOCbQgGxhhJtp8BQCXGs6rhJZ6j2m_oErBChVyegNhdvZHbdtHIxnCmyfpgeoUj9ogx2HIC6bz9t9xkVmdGbRZcG2KIF7JpvW8Rsn3HYrL/s1600/Guinness+pudding.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA23fHbig1B8iYP0G-dI8skGvaErh2qG1cwWOCbQgGxhhJtp8BQCXGs6rhJZ6j2m_oErBChVyegNhdvZHbdtHIxnCmyfpgeoUj9ogx2HIC6bz9t9xkVmdGbRZcG2KIF7JpvW8Rsn3HYrL/s200/Guinness+pudding.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's not Guinness. It's Chocolate Guinness Pudding!</td></tr>
</tbody></table><br />
My gracious guests arrived with freshly baked Irish soda bread, sharp Irish cheddar with crackers and Branston pickle, and brace yourself... chocolate Guinness pudding served in beer glass and topped with whipped cream with Guinness reduction folded in to top off the 'glass of Guinness' look. We guzzled some Guinness, Black and Tans made with Smithwicks, and an adventurous Irish Whiskey cocktails made with freshly juiced ginger and oranges.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVepFbJJu_3OIDpZmeEfRAHtDIx4JMD3m7LXzkHe2aWCErR1jVue1vhYSHlTuTswuenvlwPOZwK0nSdwhlWt9dXt9QaJJAP5bw8StIkk7RmXGMKkhOm1v26RjbM9PfjFBtYjH3XuL28BV/s1600/chopping+leeks.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVepFbJJu_3OIDpZmeEfRAHtDIx4JMD3m7LXzkHe2aWCErR1jVue1vhYSHlTuTswuenvlwPOZwK0nSdwhlWt9dXt9QaJJAP5bw8StIkk7RmXGMKkhOm1v26RjbM9PfjFBtYjH3XuL28BV/s200/chopping+leeks.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping my mise</td></tr>
</tbody></table>We ate, drank, and were merry and so I won't miss participating in the actual St. Patrick's Day one bit. I got my fill and got to catch up with good friends and will enjoy these hearty leftovers at home in peace this Thursday. Whether you are staying in or going out, this one is worth a try. This recipe was a big hit and I just may have to make it part of my annual repertoire.<br />
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<div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-size: large;">Vegetable Guinness Stew</span></b></div><br />
4 T extra-virgin olive oil (or Irish butter, if you want)<br />
1 large onion, cut into chunks<br />
2 leeks, washed and sliced<br />
1 t minced garlic <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA23fHbig1B8iYP0G-dI8skGvaErh2qG1cwWOCbQgGxhhJtp8BQCXGs6rhJZ6j2m_oErBChVyegNhdvZHbdtHIxnCmyfpgeoUj9ogx2HIC6bz9t9xkVmdGbRZcG2KIF7JpvW8Rsn3HYrL/s1600/Guinness+pudding.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>1 1/2 lb medium Yukon Gold potatoes, peeled and quartered<br />
2 lb parsnips, peeled and cut into large chunks<br />
1 white turnip, approx. tennis ball sized, peeled and cut into large chunks<br />
2 lb carrots, scrubbed and cut into large chunks<br />
about 10 oz halved or quartered white button mushrooms<br />
1 small head savoy cabage, shredded <br />
2 springs rosemary <br />
2 tsp sea salt<br />
freshly ground black pepper<br />
2 16oz. cans Guinness<br />
3 T tomato paste<br />
1 2" piece of orange peel<br />
2 t vegetarian Worcestershire sauce or tamari <br />
enough water to cover, if needed<br />
<br />
In a large stock pot, warm olive oil and add onion and leeks. Cook a few minutes to soften, then add garlic and cook 5 minutes.<br />
<br />
Add veggies, rosemary, salt, and pepper. Stir to mix them all up and cook for 10-15 minutes. Add Guinness, tomato paste, orange peel, worcestershire or tamari, and just enough water to cover the vegetables. Bring to a boil, stir, then immediately lower heat to low and partially cover. Cook for about 4 hours on very low heat. Stir every now and again very gently, trying not to break up the root vegetables.<br />
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Taste and season for salt and pepper. Enjoy a hearty bowl with some bread and Irish butter.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-25461390731823631812011-03-01T21:11:00.001-05:002011-03-01T21:13:33.582-05:00Lavender Syrup and the Promise of Spring<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/AVvXsEgLqlsCDJVr2lTRm_6R7e92E4pvfgHS0ajsODERU2I0PoOjL7UEkIwuY4OqBwyU71VWL95m5Ds4ChKsABLyDphcECTDQMMb8IPWcmu9SvcAEWMStF4E1W4RVT8VIk1uR15BGr0wDLsimpnm/s1600/lavender+syrup+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqlsCDJVr2lTRm_6R7e92E4pvfgHS0ajsODERU2I0PoOjL7UEkIwuY4OqBwyU71VWL95m5Ds4ChKsABLyDphcECTDQMMb8IPWcmu9SvcAEWMStF4E1W4RVT8VIk1uR15BGr0wDLsimpnm/s320/lavender+syrup+001.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lavender Syrup in the Making</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Well, we have almost made it through this blizzard-y, windy, snowy, cold winter. I refuse to invent one more creative use of cabbage or winter squash. I have no interest in it. I quit winter foods. Some of my clients have been hitting the salad and green juice pretty hard and that is inspiring me to get in gear for the best food seasons ahead! You know it's the beginning of March when you are craving alfalfa sprouts, crisp salads, and tomatoes that don't taste like styrofoam. Since it is a bit premature to go greenmarketing and there is no good fruit or local leafy greens, I thought I would brainstorm with some dried lavender, still preserved from those far off sunny days that seem like a such a dream.<br />
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Lavender is a bushy plant that is most often used in candles, essential oils, teas, and potpourri. It has a uniquely pungent floral scent that is unmistakable. Lavender is also an edible plant and is probably most commonly used culinarily as a tea. Great iced or hot, the strong flavor is best when diluted by black, green, or chamomile tea. It is known as a stress-relieving and calming herb and good as a bedtime tea.<br />
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Using small amounts of lavender in baked goods, shortbread, marinades, salads, and as a vegetable seasoning is becoming more prevalent as lavender and other floral infusions have become trendy ingredients. Another common use of fragrant culinary flowers is making a simple syrup infused with the flower, creating an aromatic syrup used in desserts and cocktails.<br />
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Here is a recipe for lavender syrup that is fantastic in a martini and exquisite over vanilla ice cream and lemon pound cake. If you decide to try this out or cook with lavender, make sure your dried lavender is not sprayed with pesticides, organic, or approved for culinary purposes. Some may be sprayed with un-food-safe chemicals, if not. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq9SkQLAeWEgsH2eHjPl8lfN3DcG6EgW9tdGaoTJAfoJpzp2nW7VYCH44yXwggoIDgwDBAHNJoYBo4AuHHhvPmUDUiYcBp3newJjj92qY7Fz8CtkQTYlFMd4Fa5qiRuS0NdTnKNTvEdyT/s1600/lavender+syrup+002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOq9SkQLAeWEgsH2eHjPl8lfN3DcG6EgW9tdGaoTJAfoJpzp2nW7VYCH44yXwggoIDgwDBAHNJoYBo4AuHHhvPmUDUiYcBp3newJjj92qY7Fz8CtkQTYlFMd4Fa5qiRuS0NdTnKNTvEdyT/s320/lavender+syrup+002.jpg" width="239" /></a><br />
<div style="text-align: center;"><span style="font-size: large;"><b>Lavender Syrup</b></span></div><br />
1/4 cup dried lavender buds<br />
1 cup turbinado sugar<br />
1/4 t sea salt<br />
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Combine ingredients in a saucepan and stir to combine. Heat on medium-low until sugar is dissolved, stirring occasionally. Let it cool for a few minutes, maybe 20? Place a wire strainer over a large liquid measuring cup and strain the syrup into the measuring cup carefully. Use on all vanilla or lemon desserts, bake with it and use as an extract, make fancy cocktails, or try drizzled on fresh fruit. Store sealed in the refrigerator for 6-8 weeks.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-47322052849521840792011-02-10T15:14:00.000-05:002011-02-10T15:14:05.871-05:00Dark Chocolate CheesecakeHere is an easy dessert that you could make this weekend for your Valentine. It's easy and decadent. Serve it with strawberries and raspberries and maybe some hot fudge sauce. It's a great recipe find that turns out beautifully. Sweets for your sweet! <br />
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<div style="text-align: center;"><span style="font-size: large;"><b>Dark Chocolate Cheesecake</b></span><br />
<span style="font-size: xx-small;">Adapted from Bon Appetit, Oct. 2006<br />
About 12 servings</span></div><br />
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Crust:<br />
24 chocolate wafer cookies (from a 9 oz pkg)-- I use-*Mi-Del*<br />
1 T sugar<br />
¼ cup butter, melted<br />
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Filling:<br />
1 9.7oz Scharffen Berger 70% Bittersweet Chocolate, chopped<br />
4 (8 oz) pkgs cream cheese, room temperature<br />
1 ¼ cups+2 T sugar<br />
¼ cup unsweetened cocoa powder, good quality<br />
4 large eggs<br />
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Whipped cream and chocolate curls for topping<br />
Strawberries and raspberries for garnish<br />
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Preheat oven to 350 F. Butter a 9” springform pan with 3” high sides.<br />
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Blend cookies a food processor until finely ground. Add sugar and melted butter until well-blended. Press evenly into the bottom of the springform pan. Bake just until set, about 5 minutes. Cool while you make the filling. Leave the oven at 350 F.<br />
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Melt chopped chocolate over a double boiler. Let cool a bit until lukewarm, but still pourable. Blend cream cheese, sugar, and cocoa powder in food processor. Add eggs one at a time. Fold in lukewarm chocolate and then pour the filling over the cooled crust; smooth top. <br />
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Bake until center is set and appears dry, about an hour. Let cool 5 minutes. Run knife around edge to loosen. Cover and chill overnight. <br />
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To serve, transfer to a platter and let sit at room temperature for 2 hours. Top with whipped cream and chocolate curls to serve.Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com0tag:blogger.com,1999:blog-6385754783417450896.post-41638513929865557272011-02-05T15:53:00.000-05:002011-02-05T15:53:38.329-05:00Kale and Mustard Greens with Vidalia Onions, Capers, and PecorinoOkay, it seems like there are about a thousand inches of snow on the ground and, apparently, every Tuesday we get at least another few inches, if not a few more feet. Maybe we should start calling it 'blizzard Tuesday'. It's slushy outside by day and gets icy every evening. The only shoes I have worn since New Year's are rain boots and snow boots. On the culinary front, things aren't looking much better. The produce is all onions, cabbage, and potatoes. Brown and white winter foods and comfort foods like bread, potatoes, noodles in broth, and dessert is all there is right now, and it's sort of all that sounds good. Gee, people (myself included)! It's time to brighten things up a bit. Winter doesn't last forever! <br />
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<tr><td class="tr-caption" style="text-align: center;">If you have never tried mustard greens, I highly recommend doing so!</td></tr>
</tbody></table>Envision yourself on the hottest day of the year and looking forward to crisp sweater weather. Okay, now it's not so bad. Let's sprinkle a little of that positivity into the pot. Have some hearty winter greens and get some chlorophyll back in your system. I love mustard greens, but if you can't find them, substitute more kale or some collards or dandelion. <br />
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<div style="text-align: center;"><span style="font-size: large;"><b>Kale and Mustard Greens with Vidalia </b></span></div><div style="text-align: center;"><span style="font-size: large;"><b>Onions, Capers, and Pecorino</b></span> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">3 T extra-virgin olive oil</span></div><div style="text-align: left;"><span style="font-size: small;">1 lg clove of garlic, minced</span></div><div style="text-align: left;"><span style="font-size: small;">1 vidalia onion, sliced</span></div><div style="text-align: left;"><span style="font-size: small;">1/4 cup capers, drained</span></div><div style="text-align: left;"><span style="font-size: small;">1 bunch kale, washed and roughly chopped, discarding tough stems</span></div><div style="text-align: left;"><span style="font-size: small;">1 bunch mustard greens, washed and roughly chopped, discarding tough stems </span></div><div style="text-align: left;">1/4 t sea salt</div><div style="text-align: left;">lots of freshly ground black pepper</div><div style="text-align: left;">1/4 cup freshly squeezed lemon juice </div><div style="text-align: left;">pecorino romano cheese, shaved or grated for the top</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Warm oil on low heat in a large pot. Add garlic and cook for about 5 minutes over medium-low heat, until fragrant. Add onion slices and turn the heat up a bit to medium. Cook about 10 minutes until soft and beginning to brown. Add capers and cook 2 more minutes. Add the greens and sea salt, stir and cover. Cook on medium-low heat for 12-15 minutes, stirring occassionally, until greens are wilted, tender, and fragrant. Add pepper and lemon juice, then taste and adjust salt, if needed. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Serve and top with pecorino. </div>Catherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com1tag:blogger.com,1999:blog-6385754783417450896.post-14619621576822984252011-01-29T13:06:00.000-05:002011-01-29T13:06:44.008-05:00Mable's Smokehouse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_N0J17P3TqoQocC3Fl4SkFGxNwlsp2GXNI2ABfVY1mXxBJkKcEPDqAudyJN7ftAnIyhPOpV8mF48pe51wLNSv1pzq23qODWjqSDantt9_YR7X5mhzjw9JVqdTEsxouVSxVi_b9N1QGTD/s1600/sloppyjoe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_N0J17P3TqoQocC3Fl4SkFGxNwlsp2GXNI2ABfVY1mXxBJkKcEPDqAudyJN7ftAnIyhPOpV8mF48pe51wLNSv1pzq23qODWjqSDantt9_YR7X5mhzjw9JVqdTEsxouVSxVi_b9N1QGTD/s1600/sloppyjoe.jpg" /></a></div><br />
Southern-style comfort food isn’t hard to come by in Brooklyn these days, but Mable’s Smokehouse, which just opened on North 11th and Berry in the Greenpoint/North Williamsburg area, is offering something unique in the way of experience and style that doesn’t take itself too seriously. Offering up excellent sandwiches and platters, with an exceptional array of sides and desserts, you can get down to Waylon Jennings music while chatting it up at with your friends at one of their long wood-planked communal tables or sit up at the comfortable wooden bar while an old western plays silently on the television for some extra country vibes.<br />
Owners Jeff Lutonsky and Meghan Love have achieved that balance between casual comfort food in a relaxed and friendly atmosphere with a modern, cool edge. In classic Williamsburg fashion, they scored a huge raw warehouse that used to be an old tonic water factory and with clearly a creative eye and good sense of space, they have crafted this raw spot into a warm and comfortable destination that combines an urban sense of style and old-fashioned country comfort. With a desire to preserve his grandmother, Mable’s, recipes, Lutonsky has carefully crafted the menu to reflect home-style Oklahoma cuisine. With a nod to the rustic urban beauty of roughed –up exposed brick and the clean lines of a cool warehouse space, Mable’s is a great spot for a hearty weeknight meal or perfect for meeting a large group of friends.<br />
Offering both sandwiches and platters featuring pulled pork, brisket, ribs, Schwab’s Oklahoma hot links, and even an out of this world vegetarian sloppy joe, Mable’s has really done it. The prices are on the low end with a hefty sandwich, condiments, and choice of one side running ten bucks. They also have a late night bar menu that features some real down-home comfort with Frito pie and Velveeta Ro-tel dip as well as pulled pork and brisket tamales. Vegetarians, have no fear! The veggie sloppy joe is truly fantastic and there are numerous sides for you to choose from. Stop in for a Coors banquet beer and introduce yourself to your new favorite Williamsburg spot. <br />
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Mable’s Smokehouse<br />
44 Berry Street (entrance on North 11th)<br />
Williamsburg, Brooklyn (718) 218-6655<br />
mablessmokehouse.comCatherine Barker Hoffmanhttp://www.blogger.com/profile/02059892122628946629noreply@blogger.com3